Dishes from corn grits with smoked meats. Corn grits - benefits and harms

Once maize was called the queen of the fields, but now it can only be called a frequenter of cinemas. Flavored popcorn instead of natural corn porridge meets the “on-the-fly” nutritional requirements of many modern people... And yet, not everyone has replaced tasty and healthy food with fast food. Moreover: more and more young housewives strive to feed their loved ones fresh meals from quality products. And corn, or rather corn grits, can become one of the components of a balanced diet. You just need to learn how to properly cook corn grits so that the menu turns out to be varied, tasty and healthy. Want to try? It couldn't be easier!

Corn grits: composition, benefits and cooking features
Corn has been a source of food for humans for 12 thousand years, since the inhabitants of South America began to cultivate it. For them, it served as the basis for the development of civilization, and for modern gourmets, it served as a raw material for the preparation of many different dishes. Corn cobs are eaten fresh and boiled, baked and canned and individual grains, but the most profitable option is processing the grains into cereals. Depending on the degree and type of processing, corn grits are different:

Polished corn grits. The grains are peeled and crushed, and their edges are rounded. Such corn grits differ in particle size, depending on which they are numbered in categories from the first to the fifth.
Large corn grits. The grains are cleaned and crushed, but not polished. Such particles different shapes used for making corn flakes, casseroles and some types of national dishes.
Small corn grits. The grains are cleaned, crushed and additionally crushed to make them suitable for the production of confectionery, porridge fast food and other semi-finished products.

The larger the corn grits, the healthier it is, and the more nutrients remains in its composition. They are 75% slow carbohydrates, and only 1% fats. Therefore, meals made from corn grits are an excellent source of energy, which is released gradually and relieves hunger for a long time. They are useful for people of all ages, from children to the elderly. Athletes value them for their nutritional value, while fashion models value them for their dietary properties. At the same time, corn grits are rich in vitamins (A, E, PP, group B), carotene and minerals (iron, silicon), the good digestibility of which is ensured by the optimal ratio and the presence of dietary fiber.

However, people with high acidity, and especially - gastritis or stomach ulcer. But it has a beneficial effect on the intestines, preventing putrefactive processes and stopping fermentation. Corn grits in any form should be included in the diet with weak vessels and heart muscle. And it also does not cause allergies, therefore it is a part of baby food from the first months of life. Older kids, adolescents and adults can eat corn dishes at least every day, fortunately, their variety is great. Ideas for culinary experiments can be borrowed from national cuisines... For example, Romanians have thick hominy, Italians have nutritious polenta, and Georgians have aromatic gomi porridge. But first, you need to learn how to cook classic corn porridge.

Corn grits recipes
To cook delicious corn grits, you need to choose the right one. Most often in our stores there is a fairly small corn grits, the particles of which have the same size and bright yellow. It is this cereal that is the most versatile: porridges, casseroles, soups, and baking fillings are good from it. Still, it is better to start your acquaintance with corn grits with traditional porridge. Moreover, even she alone has several varieties, the recipes of which will be enough for more than one delicious and hearty dinner. We offer you the most successful, time-tested options:

Corn porridge on the water. Take 1 cup of cornmeal, 2 cups of water, 2 tablespoons of butter, and a pinch of salt. Rinse the cereals in cool water. Pour 2 cups of water into a saucepan, add salt and bring to a boil. Place the washed cereals in boiling water and reduce the heat under the saucepan to below medium. Stir constantly so that the porridge does not burn, and cook for 25 minutes. Then cover, extinguish the heat, and leave the corn porridge on the stove for 10 minutes. After this time, put in the oil and stir it. Serve the porridge hot with cheese (9 especially cheese), herbs, vegetables - from the specified amount of ingredients, about 6 servings of porridge are obtained. If you increase the volume of water, the porridge will turn out to be more liquid, for an amateur. Alternatively, you can substitute vegetable oil for butter if you want to limit the amount of animal fat in your diet.
Corn porridge with milk. Take 1 cup of cornmeal, 3 cups of milk, a handful of seedless raisins, 2 tablespoons of butter, 1 tablespoon of sugar, and half a teaspoon of salt. Go through and rinse the cereals. Soak the raisins in boiling water for 5-10 minutes. Pour milk into a saucepan, salt and bring to a boil. Then put cereals, sugar in boiling milk, stir and cook over low heat for 25 minutes, stirring regularly. Then add the butter, stir the porridge and close the pan tightly. Leave on the stove for 10 minutes, then serve. Raisins can be replaced or supplemented with other dried fruits, candied fruits, or additives of your choice. Sweet corn porridge can be eaten not only hot, but also cooled down with jam, condensed milk or honey.
Corn porridge with pumpkin in a slow cooker. Take 1 glass of corn grits, 1 glass of water and milk each, 100 grams of pumpkin pulp, 2 tablespoons of butter (can be substituted with vegetable oil), 1 tablespoon of sugar, half a teaspoon of salt. Sort out the groats and rinse, completely drain the muddy water. Cut the pumpkin into small equal cubes. Put cereals and pumpkin in a multicooker bowl, salt, add sugar and pour milk and water over. Stir, close the lid and turn on the multicooker for half an hour in the "milk porridge" mode. Then add the butter, stir and heat for another 10 minutes. Cow's milk can be substituted for goat's milk in this and other corn porridge recipes. Instead of or with pumpkin, try adding an apple, pear, grated sweet carrots, and / or dried fruits to the porridge.
Corn casserole. Take half a cup of corn grits, half a cup of canned corn, half a liter of milk, 5 chicken eggs, 100 ml of cream, 100 grams each of ham and hard cheese, 2 tomatoes, 1 Bell pepper, a pinch of salt, ground black pepper and nutmeg, half a bunch of green onions and 1 tablespoon of vegetable oil. Salt milk and bring to a boil, add clean cereal and cook until porridge is cooked, stirring occasionally. Meanwhile, separate the whites of the two eggs and beat until lather. Put two yolks, canned corn into the prepared, slightly cooled porridge and mix. Then add the whipped egg whites and stir again until smooth. Peel and chop the tomatoes and peppers. Cut the ham into small pieces. Mix the remaining three eggs with cream and beat a little, salt, add spices. Grate the cheese and put half in the cream along with the ham and vegetables. Grease an ovenproof baking dish and place the porridge on the bottom. Top with cream with additives, sprinkle with the remaining cheese. Preheat the oven to 200 ° C. Cook the casserole on a medium wire rack for about 40 minutes, then let cool in the oven. Sprinkle with chopped onion and cut across into several pieces before serving.
Polenta with cottage cheese and cheese. Take 1 glass of corn grits, 1 glass of milk, 2 glasses of water, 100 grams of cottage cheese and parmesan (you can replace it with another hard mature cheese), 3 cloves of garlic, a little bit of fresh basil and dill, a pinch of salt and 1 tablespoon olive oil... Sort the groats and rinse. Boil 2 cups salted water, add cereal and simmer over medium heat, stirring occasionally. After 7 minutes, add milk to a saucepan, stir and reduce heat to low. Cook the cornmeal until the porridge is cooked, under the lid, stirring occasionally, for 25 minutes. In the meantime, grate the cheese and add half the amount to the finished porridge. Stir until smooth. Grease a glass baking dish with oil, put the porridge on its bottom in an even layer about 1 cm, flatten and leave to cool. The cooled porridge should freeze. Finely chop the greens, crush the garlic with a press, mix with the cottage cheese. Place the curd filling over the porridge and cover with the remaining cheese. Bake in microwave oven within 5 minutes and leave for another 10 minutes after turning it off.

In addition to the listed dishes, you can bake pancakes, pancakes from corn grits and add it to soups and stews. It goes well with meat, fish and vegetables, emphasizing their taste and giving its own flavor and aroma. For breakfast and as a snack, it can be used to make corn tortillas, and sweet pastries with corn grits it turns out tender and crumbly, with a pleasant warm shade. You can cook it on the stove, in the oven, in the microwave and in a multicooker. In other words, cornmeal is a versatile product that works equally well for sweet and savory foods. This means that you will surely fall in love with cornmeal dishes and will cook them often.

Corn porridge has earned its place in the diet due to its low calorie content and gluten-freeness. The latter property even allows the use of cereals as the first complementary food. Corn dishes can be most nutritious and delicious when cooked properly.

Each country has its own recipe for corn porridge: in Romania and Moldova - the legendary hominy, in Spain and Italy - polenta, in Georgia - Gomi. Traditional Russian cuisine is no exception. Although corn porridge with milk does not have a sonorous name, the taste and nutritional value does not deteriorate from this.

To taste healthy porridge, you need:

groats - 200 g;
water - 400 g;
milk - 400 g;
salt, sugar, oil - to taste.

To get not only healthy, but also tasty porridge, you need to perform a number of actions:

A saucepan of water is placed on the stove and brought to a boil.
Grain is poured into the pan in small portions with constant stirring, and then cooked until the liquid has completely evaporated for about 10 minutes on minimal heat.
After absorbing moisture, the cereal softens, and it is the turn of adding milk.
Milk is poured in gradually with stirring so that the cereals do not begin to clump.
After boiling, the porridge is cooked for about 10 minutes, while salt and sugar are added during the next stirring.
After the cereal swells, the stove turns off, and the dish is infused for about ¼ hour.
Porridge with butter or cream is served to the table.

Attention! When cooking corn porridge on the stove, it must be constantly monitored, otherwise it will stick to the bottom or even burn.

With the addition of pumpkin

The benefits of corn porridge are undeniable, but its combination with pumpkin doubles the positive health effects of regular presence of the dish in the human diet. To prepare pumpkin porridge from corn, it is enough to add a small addition to the basic recipe.

300 g of pumpkin is peeled and seeds, cut into cubes, covered with sugar.
After the juice appears, the pumpkin is placed on the stove and cooked until tender.
Pumpkin cubes are mixed with porridge when it is infused.

Recipe for cooking with water

Porridge on the water is the easiest and quickest side dish to prepare, which is also very nutritious. If you have 200 g of cereal, then it is enough to prepare a liter of water, salt, sugar and oil for dressing.

In progress:

The water is poured into a heavy-bottomed saucepan and brought to a boil.
Well washed cereals are added to boiling water, mixed and cooked for about half an hour.
After the time has elapsed, the porridge is salted, mixed and continues to cook until fully cooked for about half an hour on minimum heat.
After removing from the heat, the porridge is flavored with butter or ghee for aroma.

Important! If there is a desire to add honey, this can be done only after the cereal has cooled down so that it does not lose its useful properties.

How to cook in a multicooker?

Corn porridge in a multicooker is an excellent dish for people who have every minute worth its weight in gold: when cooking using this device, there is no need to constantly stand at the stove and watch the food. The washed cereals, salt and oil should be placed in a bowl and filled with water in the proportions from the basic recipe. Cook in the "Groats" or "Milk porridge" mode, depending on the type, until you hear a beep.

Advice! To thicken, the porridge can be kept for about half an hour in the "Warm-up" mode. It is convenient to set the program in the evening, and in the morning there will be a ready-made breakfast.

Cornmeal porridge with dried fruits

An original recipe for sweet porridge, which, if properly executed, becomes a favorite breakfast for the whole family.

For cooking, in addition to 200 g of cereals and ½ l of water, you must purchase the following components:

raisins - 75 g;
other dried fruits (optional) - 150 g;
sugar - 50 g;
butter - 40 g;
salt to taste.

When cooking:

Water with salt and sugar is brought to a boil, after which cereal is poured into it.
After boiling again, the fire is reduced to a minimum, and the cereal is cooked for about ¼ hour.
Oil and prepared dried fruits are put into the porridge, after which the dish is infused for about 30 minutes.

Delicious and hearty dish with meat

Despite the fact that porridge is perceived as a side dish, corn porridge with meat and vegetables can be an excellent independent dish.

You will need:

corn grits - 300 g;
meat - 300 g;
onions - 75 g;
carrots - 100 g;
tomatoes - 150 g;
sunflower oil - 50 ml;
water - ½ l;
salt, spices - to taste.

During the cooking process:

The meat is cut into pieces, the vegetables are chopped: onions and tomatoes are cut into cubes, the carrots are rubbed.
On the heated oil is laid out meat product and fried on all sides.
After 7 minutes, add onions and carrots to the saucepan, and after 5 minutes add tomatoes.
Grits are added to the pre-salted and seasoned vegetable mixture with meat.
The entire contents are filled with water.
After boiling, porridge is cooked over low heat for about half an hour, until the liquid evaporates.

Cheese recipe

Of all cereals, only corn is most harmoniously combined with any kind of cheese, including feta cheese.

To execute another extraordinary recipe, you will need:

corn grits - 300 g;
hard cheese - 100 g;
butter - 50 g;
water - 600 ml;
salt, spices - to taste.

When the food is ready, you can start cooking:

Well washed cereal is poured into boiling salted water and cooked for half an hour over low heat.
At this time, the cheese is rubbed.
When the porridge is almost ready, cheese and butter are added to the pan, after which the entire contents are mixed.

Advice! To add spicy notes to the taste, sprinkle the dish with herbs at the final stage.

Corn grits porridge for children

The lack of gluten makes the porridge the least allergenic.

This fact makes it popular among young mothers who want to diversify the menu of their long-awaited child.

To prepare one portion of 200 g you will need:

corn grits - 30-35 g;
milk - 100 ml;
water - 150 ml;
butter - 5 g;
salt, sugar or sweet syrup to taste.

When preparing products, the cereal is ground on a coffee grinder to the consistency of semolina, which can significantly reduce the cooking time, after which:

Water is optionally salted, sweetened and brought to a boil.
Chopped cereal with constant stirring is poured into a boiling liquid and cooked for up to 10 minutes on minimal heat under a closed lid.
In a separate container, milk is heated, which is then used to dilute the porridge.
Milk porridge is boiled for another 10 minutes, after which it is removed from the heat and infused for the same time.
When a large number of lumps form due to the structure of the cereal, the porridge is wiped through a sieve or broken in a blender.
The finished dish is flavored with butter and syrup.

Important! For a child under one year old cow's milk replaced by chest, with breastfeeding, or a mixture if the baby is on an artificial one.

Thus, making cereals from nutritious cereals is quite simple, the main thing is to know: how much to cook corn porridge to the required state. And a few simple, but original recipes will allow you to get great pleasure from ordinary food, combined with benefits.

Cooking corn grits requires some skill so that it is smooth in the finished dish without lumps. The recipe from corn grits with a photo shows how to properly cook, for example, polenta and hominy. Although the recipes for cooking corn grits are not limited to these dishes. Corn dishes are not only porridge, but also casseroles, thick stews and even baked goods. Corn grits recipes vary depending on which grind is used. Finely ground cereals are chosen for baking and polenta; for many cereals, corn is ground coarser.

The vanilla flavored round puffy cornmeal donuts are sure to please your family. The dough for them is kneaded with kefir. The donut recipe is simple, so hurry up to prepare all of the foods listed below and start cooking.

chapter: Donuts

Try to bake healthy bread from a mixture of corn and wheat flour on rye sourdough according to this recipe. If corn flour is not available, it can be replaced with corn grits crushed in a coffee grinder. And if you have a bread machine, then the process is ready

chapter: Bread

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chapter: Bread

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chapter: Bread (baked goods)

Chicken wings prepared according to this recipe turn out to be truly appetizing, with a crispy crust, spicy and juicy meat. The secret to great results lies in the cooking sequence. First, the wings are pickled, then breaded, followed by b

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chapter: Other desserts

Recipe for poppy sponge cake with hazelnut cream. The result exceeded all expectations! A fragrant and airy nutty custard-based custard goes well with a sweet poppy biscuit. Without a doubt, all lovers of baking with poppy seeds will appreciate this simple

chapter: Cakes

Do you want to prepare an exquisite dessert with a unique taste? Then this lemon meringue pie recipe is just for you. A crispy shortbread base, the most delicate custard with a well-perceptible lemon flavor and aroma. Well, the whipped proteins will be great

chapter: Pies

Try making muffins using a mixture of corn and rice flour and candied fruit. The baked goods do not contain gluten, as there is no wheat flour in the composition and the taste will naturally differ from the usual wheat cakes. Delicate taste and grainy texture gives ri

chapter: Cupcakes

What could be tastier than a piece of fragrant pie with a delicate fruit filling for your morning cup of coffee? Surely, the peach tart recipe will come in handy if you are thinking about how to surprise your loved one early in the morning. A little about the details. Milk and

chapter: Tarts

Buying a popular sweet called lucum at oriental fairs, many do not even think that the recipe for lucum is simple, and the sweetness is easy to make at home. You just need to combine and boil two mixtures together - sweet syrup and

chapter: Turkish cuisine

The fiadone pie is believed to have Corsican roots. This cake is also called "Corsican cheesecake". But the local recipes do not use ricotta, but broccio cheese. The Italians have a similar dish. Exactly italian recipe pyro

chapter: Curd pies

It is difficult to call this dish dolma, because it contains corn grits and rice. You cannot call Moldavian cabbage rolls, because they contain only corn grits. These Transcarpathian stuffed cabbage rolls, in which cooking is mixed different countries... Transcarpathia borders on

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Do you want to surprise your family or guests with an unusual apple pie? Then use the Danube Waves baking recipe. The photo shows how unusual the pie looks in the context, resembling river waves. Delicate biscuit dough, sweet custard, chocolate

chapter: Biscuits

Coffee Kurd can be prepared on the basis of strong boiled coffee or limited to instant coffee. In any case, the Kurdish cooked according to this recipe is served both as a dessert, laid out in bowls, and as an interlayer and filling in baked goods. Do not be too lazy to protest

chapter: Kurd

Reindeer meat is not often found in stores and is not cheap. But if you are lucky enough to get hold of a piece of venison, then this recipe for fried venison with red currant sauce must be repeated. Everything is prepared very simply, it turns out delicious

chapter: Schnitzels

Preparing red currant sauce for meat is easy and simple. You just need to consistently combine the ingredients listed in the recipe in a saucepan and boil until the sauce begins to thicken. If there is no cornstarch, then feel free to take potato, but

Cornmeal porridge is extremely useful product... It is made from ground dried corn kernels. Porridge can be used as a separate dish or as a side dish for meat and vegetable salads.

Bread is baked from corn flour, pies and various sweets are made. This cereal makes delicious diet soups... Flakes are used in muesli as quick breakfasts.

These cereals are even made into tablets. Flour is also used in cosmetology to make masks.

Corn grits are of the following types:

Coarsely ground. These grains are used to make flakes. They are made from corn kernels.
Finely ground. This flour is used to make the children's favorite delicacy - corn sticks.
Sanded. Particles of kernels are added to this cereal different sizes... The grains are ground on special equipment. Each grain has rounded edges.

General information about corn

In ancient times, the American Indians worshiped corn. They considered this plant sacred. Medicines were made from the leaves of the bush. Even now, alternative medicine practitioners treat hepatitis with corn leaf tincture. And from the hairs - stigmas they make a decoction that treats an upset stomach.

The calorie content of corn porridge per 100 grams is approximately 330 kcal.

The dish is rich in useful trace elements, and also does not cause allergies at all. Therefore, doctors allow even small children to use it.

fatty acids: linolenic, arachidonic, which control blood cholesterol levels;
vegetable protein, which is building material for muscles;
vitamins of group B, A, E;
calcium, phosphorus, iron, potassium, copper, silicon.

Why is corn porridge useful?

The uniqueness of the product is that it retains its valuable qualities during cooking and frying. And all the useful trace elements and vitamins contained in the product are very easily absorbed by the body.

The benefits of corn porridge:

Regular consumption of the yellow product prevents depression in people, as well as chronically bad mood. Psychologists and nutritionists have proven the influence of the color of the product on the psycho-emotional state of a person.
Strengthening the nervous and immune system... This is due to the content of valuable vitamins B5, B1. For people with mental disorders, doctors strongly recommend using this dish.
Prolongation of youth and beauty, thanks to the presence of vitamins A, E.
Vitamin PP regulates all important functions of the body.
Eating for breakfast normalizes bowel function.
A large amount of fiber, which is contained in cereals, helps to eliminate harmful toxins from the body.
Rich in carbohydrates and carotene. And these are those valuable trace elements that support strength, energy in the body in the absence of physical activity.
Grains strengthen the heart and blood vessels. Valuable grains regulate cholesterol levels, remove harmful plaques from blood vessels. Therefore, their regular use prevents heart attacks and strokes.
Recommended for expectant mothers. It contributes to the correct formation of the fetus, thanks to the content of valuable folic acid.
Corn porridge is a versatile product that is suitable not only as a breakfast, but also as a side dish, soups for meat and fish dishes.
A cereal product is a must for those who want to lose weight! Indeed, in spite of its satiety, it leaves no chance for the deposition of extra pounds.

Despite such an impressive list of advantages, there are also contraindications:

This product is low in calories. Therefore, it is contraindicated for people suffering from underweight.
In the presence of a stomach ulcer, it is also not recommended to use.
In case of diseases of the liver and gallbladder, you should consult a doctor, and then use this product.

Anyone can cook corn porridge. This lesson will take no more than 30 minutes.

Corn porridge recipes

It would seem that cooking corn porridge is as easy as shelling pears! But this unique product requires adherence to its own rules.

To improve the taste, you can add pieces of baked pumpkin, dried apples, apricots, prunes, canned peaches, pineapples, as well as raisins, peanuts and nuts to the dish.
Sugar should not be added for a salty dish. It is enough to add grated cheese and tomato paste.
The corn product is extremely healthy. Since it contains all the valuable trace elements and vitamins.
Regular consumption improves intestinal motility and has a beneficial effect on the liver.
The finished dish can be kept in the refrigerator for up to 2 days, and the cereal itself can be stored for about 2 years. Before buying, you should carefully look at the date of manufacture of the cereal.
When cooking, add 4 parts of liquid to 1 part of cereal.
It is better to cook porridge in a thick-walled cast-iron pot.
If the dish turns out to be tough after cooking, then it should be darkened for another 5-10 minutes over low heat.
To prevent the porridge from burning, it should be stirred all the time during cooking.
Store the cereal product in a cool, dark place. A dry glass jar with an airtight lid works best for this.
Before cooking, the cereals should be thoroughly washed, foreign particles should be removed from it.
For a sweet dish, it is best to use honey over sugar.
To work in the kitchen, you will need high-quality utensils. A cast iron saucepan with a thick bottom will do. After all, wide walls retain heat longer, due to which the taste of the dish is better revealed. In Russia, all porridge was cooked in the oven in thick cast iron.

How to cook corn porridge in water

Corn porridge on the water is a delicious, quick and healthy breakfast for the whole family.

To prepare 2 servings, you will need the following products:

corn grits - half a glass;
water - 2 glasses;
oil - 20 grams;
honey - 2 teaspoons;
salt - a pinch;
dried apricots.

How to cook:

Pass the cereals through a sieve and then wash.
Take another saucepan, pour 0.5 liters of water, salt, then bring to a boil.
Pour cereals into boiling water, make a lower heat, then cook for 15 minutes, stirring thoroughly.
Add oil to the cooked porridge, cover the pan with a tight lid, wrap the dishes with a towel to allow the dish to steam and gain flavor.
Arrange on plates, and add raisins and dried apricots on top. If you have fresh berries and fruits, you can add them to plates.

How to cook corn porridge in milk

Milk Corn Porridge Recipe:

Take a medium-sized saucepan, pour 150 grams of dry cereal into it.
Pour the mixture with purified water, volume 300 ml.
The porridge should boil and then simmer over low heat for 20 minutes. Bubbles on its surface will indicate readiness. It begins to increase in volume and "shoot".
Before the end of cooking, salt and add 10 grams of butter. After 5 minutes, turn off the gas, let it brew under a closed lid for another 10 minutes.
While the delicacy is gaining taste, we proceed to cooking milk. To do this, pour 1 glass of milk into a small saucepan and bring it to a boil.
Pour milk into a saucepan with porridge, turn on the small fire again and boil for 5 minutes, stirring occasionally.
You can add sugar or honey, as well as various dried fruits and nuts, so the dish turns out to be not only satisfying, but also healthy.

Children love corn porridge with milk. It is a very nutritious and healthy product for a growing body.

Popular corn grits

Cornmeal pie

Required Ingredients:

wheat flour - 200 grams;
finely ground corn flour - 200 grams;
sugar - 150 grams;
egg - 1 pc.;
milk - 1 glass;
vegetable oil - 70 grams;
baking powder - 3 teaspoons;
salt - 1 teaspoon;
raspberries.

Cooking method:

Preheat the oven to a temperature of 200 ° C, and grease the deco with oil. During this time, take up the dough.
Pour wheat into a large container and corn meal... Add salt, sugar, baking powder. To mix everything.
Beat the egg into the flour mixture, pour in milk and vegetable oil, and then mix again.
Grease the top of the cake egg yolk for a golden brown crust.
Place raspberries on the edge of the pie. Instead of berries, you can use slices of orange, banana or pineapple.
Put the viscous dough on a baking sheet and place in the oven for 20 minutes.

Italian polenta with cheese

Required Ingredients:

corn grits - 100 grams;
Parmesan cheese - 50 grams;
butter - 10 grams;
water - 400 grams;
salt to taste.

How to cook:

Take a saucepan with a thick bottom, pour water into it and put it on fire.
Grate the cheese.
As soon as the water boils, pour the cereal into the pan in a thin stream, stirring constantly so that there are no lumps.
Make the heat quieter, while continuing to stir, cook the porridge for another 5 minutes, until there is no water left in the container.
As soon as the mass becomes so dense that it is able to hold a spoon, the fire can be turned off. (Time of full readiness - 25-30 minutes).
Put the thick mass on a pastry board, let it cool slightly.
Roll out this mass and make various shapes out of it using pastry molds. You can also use Silicone forms that should be filled with porridge.
Take a baking sheet, grease it and place the corn porridge figurines on it.
Put a small piece of butter on each figurine and sprinkle with grated cheese.
Send the deco to an oven preheated to 100 ° C. We set a timer for 20 minutes. During this time, the cheese should melt, forming a ruddy crispy crust on top of the cakes.
The finished composition can be decorated with caramelized pear or honey on top.

Corn porridge with mushrooms

Required Ingredients:

Pour cereals into boiling water in a thin stream, stirring gradually.

Turn off the gas after 10-12 minutes. Add frying pan and mix everything thoroughly.

Cover the pot tightly with a lid, wrap it with a towel and let it stand on the stove with the gas turned off for 1 hour.

After the dish has been infused and tasted, it can be served warm.

Corn porridge in a slow cooker

Required Ingredients:

cereals 200 grams;
water - 1.5 cups;
milk - 1 glass;
sugar - 1 tablespoon;
salt - half a teaspoon;
oil - 50 grams.

Multicooker Corn Porridge Recipe:

Sift the cereal and pass running water through it.
Pour the mixture into a bowl and add sugar and salt.
Pour 1 glass of water and 1 glass of boiled milk into a bowl.
How much to cook corn porridge? Usually the timer is set for 25 minutes.
As soon as the food is cooked, set the "Heating" mode. This is to make her crush.

You can cook gruel porridge in a double boiler. To do this, pour half a glass of cereal into a bowl and pour 2 glasses of water over it. Set the timer for 30 minutes and then add a spoonful of honey and a pinch of salt. After that, hold for another 5 minutes.

At the exit, it should turn out to be soft and delicate in its texture. Therefore, if coarse grains are available, then it should be chopped with a blender or coffee grinder. But in no case should the cereals be turned into dust. The grains should be up to 1 mm.

Corn porridge in a slow cooker is the best solution cooking breakfast. Morning reception food is an energy boost for the whole day. Therefore, it is very important to choose the right diet for yourself for breakfast - this is health for the whole family!

Helpful and very delicious porridge from corn grits - a good start to the day for those who keep fit and eat right! Porridge is quick and easy to cook in water or milk, for a child or an adult.

Corn gruel is prepared shortly before consumption. Hot, freshly cooked groats are soft and tasty.

Corn groats - 150 g (or 1 glass)
Water - 400 ml (or 2 glasses)
Milk - 400 ml (or 2 glasses)
Butter or vegetable oil - 2 tbsp. spoons
Salt, sugar - to taste

Rinse the corn grits under warm running water.

Pour boiling water into the washed cereal, add salt, stirring occasionally, and cook over low heat until moisture is absorbed, without covering the pan with a lid.

Then pour boiling milk into the porridge, stir and continue to cook over low heat for another 15-20 minutes, stirring occasionally.

Remove the prepared porridge from the heat, close the pan tightly with a lid and let stand for 5 minutes, then put on plates. It turns out a porridge of medium density. Serve butter and granulated sugar to the porridge (to taste). Bon Appetit.

Recipe 2: creamy cornmeal porridge in a slow cooker

The traditional recipe for milky corn porridge is a traditional recipe for breakfast. Instead of butter, I add kaymak to corn porridge - this is cream with a fat content of more than 40%.

Corn groats - 100 g
Kaymak (heavy cream) - 50 g
Milk - 100 ml
Sugar - 1 tbsp. l.
Salt to taste
Water - 300 ml

Prepare foods for cooking corn porridge in a slow cooker. It is important to respect the indicated proportions.

Turn on the multicooker in the "Groats" mode for 25 minutes. Mix corn grits with sugar in a multicooker bowl.

Fill with water and close the lid of the multicooker.

After 25 minutes, pour milk into the multicooker bowl and add the kaymak, mix everything.

In order for the corn grits to boil better, turn on the "Multipovar" mode for 20 minutes, setting the temperature of simmering the porridge to 90 degrees.

After 15 minutes, at the end of cooking, add salt to the porridge to taste. Creamy corn porridge in a slow cooker is ready.

Bon Appetit!

Recipe 3, step by step: delicious cornmeal porridge

How to cook corn porridge? It can be cooked in water or milk. My cooking option provides for simultaneous cooking with water and milk (first, the cereal is boiled in water, and then milk is added).

In the process of cooking, I add a bit of salt, sugar to taste and always vanilla. The result is a very tasty corn porridge, you can eat two servings in a row - so delicious!

Corn groats 1 cup
Water 3 glass
Milk 2 glass
Salt 1 pinch
Sugar 2 tbsp. a spoon
Vanilla ½ sachet
Butter portioned

Pour the groats into a cooking pot.

We fill it with water and we see such a picture as in the photo. Groats always give away starch and all the garbage that somehow ends up in the bag. We wash the cereals until pure water... I washed the corn ten times.

Pour clean cereals with filtered water. We put the pan on fire, first bring it to a boil over high heat, then we minimize the heat and cook until the grains of water are completely absorbed.

This is such a dense and thick corn porridge, but it is not ready yet. It needs to be cooked by adding milk.

Pour cold unboiled milk into a saucepan.

Stir the porridge, add a pinch of salt, a couple of tablespoons of sugar (be guided by your taste) and vanilla. We put on fire. Cook on the lowest heat until tender and stir periodically (the porridge is capricious, it burns to the bottom of the pan with pleasure).

That's all the tricks for answering the question of how to cook corn porridge. You can serve it immediately.

Recipe 4: cornmeal porridge on the water (step by step photos)

Corn grits - 80 g (can be replaced with corn flour)
Drinking water - 180 ml (milk can be used)
Salt - a pinch
Butter - for serving (the amount can be any)

Pour the groats on a flat surface and sort out the debris.

Transfer it to a fine iron sieve and rinse under running water.

Transfer the cereal to a cooking pot. It is advisable that the dishes are with a thick bottom, so the porridge will not burn.

Pour over cereals drinking water and add a pinch of salt.

Place the saucepan on the stove, bring to a simmer, simmer and simmer, covered, for about 20 minutes. Then remove the pan from the stove, cover with a warm towel and evaporate the food for another 15 minutes.

Then put a piece of butter in a dish. For those who are losing weight, replace it with vegetable oil.

Stir the food.

Place the corn porridge on a serving plate and serve hot.

Recipe 5: how to cook sweet cornmeal porridge

Boiling water - 200 ml;
Milk - 200 ml;
Corn grits - 80 g (4 tablespoons without top);
Sugar and salt to taste;
Butter - 5 g.

Pour boiling water over the cereals, add a pinch of salt, set on fire. The fire should be minimal, we stir the cereal all the time, it absorbs water very quickly and can burn.

When the cereal begins to lag well behind the walls and bottom, you can fill it with milk, with sugar dissolved in it (about 2 tbsp. L.).

Heat milk in a separate bowl, but do not boil it. Add it to the cereal in small portions, stirring well, rubbing the lumps until smooth.

How much to cook corn porridge in milk? Cook under the lid for 20 minutes on low heat, stirring occasionally.

Add butter to the finished dish. We wrap a saucepan with porridge with a blanket, for 15–20 minutes.

Serve sweet hot porridge with berries or fruits. You can add dried apricots, raisins, fresh bananas, apples or strawberries. Deliciously pour the fruits on top with a spoonful of liquid flower honey.

Recipe 6: healthy cornmeal porridge with milk

Bright and nutritious corn porridge with milk will surely please your home people if you serve it for breakfast with ghee and fragrant honey. Neither adults nor kids will refuse such a dish, who, by the way, ask to supplement the porridge with raisins or chopped bananas.

So that you do not get too thick a dish, remember that the proportion of cereal and liquid is 1: 3, that is, for 100 g of cereal you will need to take 300 ml of liquid: water, milk, etc. If you like unsweetened cereals , then limit the amount of granulated sugar and honey.

100 g finely ground corn grits
100 ml of water
200 ml milk
2 pinches of salt
2 tbsp. l. granulated sugar
2 pinches ground cinnamon
1 tbsp. l. melted butter
1 tsp honey

Pour salt and granulated sugar into a saucepan or saucepan with a non-stick bottom, cauldron.

Pour in water and milk of any fat content. To make the cereal swell faster, it is not recommended to cook it in milk - it is poorly absorbed, so some of it is replaced with water. If you don't have milk available, you can mix water and condensed milk sugar into a dish.

Place the container on the stove and bring its contents to a boil, adding ground cinnamon. As soon as the liquid boils, reduce the heat to low.

We will add the corn grits, immediately stirring it with a whisk with the liquid so that no lumps form. It will be much more difficult to do this with a fork. Let the porridge simmer in the container for about 1-2 minutes - during this time it will gurgle, so it is best to cover the container with a lid.

Put the finished porridge in a bowl or deep container, add melted butter and fragrant honey: May, lime, acacia, buckwheat. Let's serve the dish hot. If desired, other sweet ingredients can be added to corn porridge with milk: jam, jam, nutella, nuts, etc. Since children love liquid porridge, it can be diluted in a plate with chilled milk and served warm to the children.

Recipe 7: cornmeal milk porridge on the stove

Corn groats 100 g
Milk 250 ml
Water 250 ml
Butter 30 g
Sugar to taste
Salt 1 pinch

Rinse the corn grits.

Pour cereals into a saucepan.

Add salt and sugar.

Add butter.

Pour in water.

And milk. Cook over low heat for 30-35 minutes, stirring occasionally.

Recipe 8, simple: milk corn porridge (step by step)

corn grits - 180 g,
milk - 400 ml,
granulated sugar - 35 g,
butter - 30 g
salt - 1 teaspoon

Pour the required amount of corn grits into a saucepan with a rather thick bottom. Corn absorbs moisture very well, so you need to carefully approach the preparation of the porridge, so that you do not regret the results later.

Pour about 2-3 glasses of water into a saucepan and bring to a boil over low heat.

Add sugar and salt.

Set the fire to the lowest setting and cook until a significant portion of the water has been absorbed. At this point, the corn grits should expand in volume but still be firm on the inside.

Pour in 200 g of milk. Continue cooking at minimum power.

Over time, the cereal will begin to become soft and thick, so if necessary, add the remaining milk in small portions. Almost finished porridge should have a liquid appearance, since with the beginning of cooling it will acquire a denser consistency.

After adding butter, remove from heat. Cover with a lid and let it rest for a couple of minutes. Porridge will be even tastier if served with ground nuts, jam or honey.

Recipe 9: how to cook corn porridge for a child

Corn porridge is a favorite delicacy not only for adults and children, but also an irreplaceable component of the diet of babies. It is the healthiest, tastiest and easiest to digest for babies. It contains a lot of vitamins that babies need for healthy development. These are phosphorus, thiamine, pyridoxine, iron, calcium, starch, riboflavin. The important factor is that it does not contain gluten, a known allergen. You can add babies to the diet from the age of eight months.

Corn grits 100 grams
Milk (it is better to take with a content of 2.6% fat) 200 ml (1 glass)
Water 350 ml.
Sugar 40 grams
Fine salt one pinch
Butter (high fat content) 5 grams
Optionally (for decoration) berries (cranberries, lingonberries), nuts (walnuts, cashews), apples, bananas.

We thoroughly rinse our cereals with warm water, until all the debris is gone, the husk and the water ceases to be cloudy. Soak in warm water for 15 minutes to swell.

We place the groats in a thick-bottomed saucepan, preferably a cauldron.

Pour water into our saucepan and bring to a boil. Stir and crush the lumps.

Add sugar and salt after thickening. Mix, pour in half the milk. Stir constantly, pour in the rest of the milk. Bring to a boil, add butter. The consistency must be liquid.

When thickened, you can serve it to the table, garnish to taste with various additives. Corn porridge with corn grits milk is ready. Cooking time 45 minutes.

Recipe 10: how to properly cook corn porridge

Corn porridge is useful not only for children, but also for adults. People on a diet or exercising should pay attention to this recipe. Corn porridge cooked in milk is full and light at the same time. Rich in vitamins, it will give you a boost of vivacity for the whole day.

Corn grits - ¼ st
Water - 2 tbsp
Salt - ¼ hl
Milk (3.2%) - 1 tbsp
Sugar - 1 tsp
Butter - 30 g

We take corn grits, put it in a saucepan and fill it with cold water.

Put a saucepan with cereals over medium heat and bring to a boil. Then we reduce the heat, salt and, stirring constantly, cook the cereals until tender.

When the water is completely absorbed into the cereal, pour in a thin stream of milk and, continuing to stir, cook for another two or three minutes.

Turn off the gas, add sugar to the gruel, add oil, mix.

Cover the pot with porridge with a lid and wrap it with a kitchen towel for twenty to thirty minutes.

As a result, we get tasty and rich corn porridge, which can be served both for breakfast and dinner. Bon Appetit!