Corn porridge accompanies us throughout our lives, starting from infancy. The traditional dish is truly a universal product; it can be used not only as breakfast, but also as a side dish for lunch or dinner. The nutritional properties of corn cereal, due to its saturation with many beneficial vitamins, have long been proven. There are several ways to cook porridge from corn grits. We present more detailed technology, important rules and the exact ratio of the necessary components.
Corn grits porridge on water
The method of making porridge from water is simple, in contrast to the length of its preparation time, and is about 1 hour. Any self-respecting housewife knows how to cook porridge from corn grits in water, and each has her own recipe. In any case, the main aspect is the execution of the technology sequence.
It is recommended to follow 8 important rules:
- Rinse the cereal under warm water.
- The pan should have thick walls.
- Pour the cereal in a thin stream into salted boiling water, stirring at the same time.
- Cook over moderate heat only.
- Stir occasionally throughout cooking time.
- Preparation of the dish takes 30 minutes.
- To prepare a liquid dish, 4 glasses of water are required, and for a thick dish, 3 glasses.
- Leave with the lid closed for 15 minutes.
List of correct ratios of products:
- a glass of cereal;
- water - 3 - 4 tbsp.;
- a little salt;
- butter – 50g.
Order of laying components:
- pour water into a saucepan and boil;
- add salt and cereal;
- stir occasionally until boiling over medium heat for 30 minutes;
- remove the pan from the stove;
- stir in adding oil;
- close the lid and leave for half an hour.
Adding butter while steeping the porridge gives it richness. Onion lovers can add fried onion product, which will give the dish a piquant taste. The savory dish is also suitable as a side dish for meat and fish products, mushrooms and vegetables. An important aspect when cooking a corn product is maintaining proportions.
Corn grits porridge with milk recipe
This dish is especially healthy due to the content of healing vitamins in milk, which complement the valuable properties of corn. It is possible to prepare porridge with milk correctly by first boiling the cereal in water. This is a necessary condition so that the product does not burn or splash during cooking. At the same time, the grains will be undigested and intact. Milk porridge made from corn grits includes for preparation:
- cereal - one glass;
- 2 glasses of water;
- 1 glass of milk;
- salt - half a small spoon;
- granulated sugar - 1 spoon;
- 50 gr. oils
Subsequence:
- boil water in a saucepan;
- put the cereal;
- Continue cooking over moderate heat until the liquid evaporates;
- stirring add milk, portions of sugar and salt;
- continue cooking, stirring, for 10 minutes;
- Remove from the stove, add oil and mix well.
Milk baby corn porridge can be cooked with vanilla sugar and dried fruits. This dish for a child’s body will have not only amazing taste, but also the nutritional properties of dried fruits. In addition, it will have a fragrant vanilla smell that children love so much.
For a dairy dish you need:
- cereals – 1 glass;
- 3 glasses of water;
- milk – 2 glasses;
- butter – 50 grams:
- granulated sugar – 3 spoons;
- 200 gr. dried fruits;
- half a spoon of vanilla sugar;
- half a teaspoon of salt.
The sequential order:
- boil salted water;
- stirring, pour in the cereal;
- cook, stirring, over medium heat until evaporated, 15 minutes;
- pour in milk, stir, adding vanilla sugar;
- cook for 15 minutes, stirring occasionally;
- turn off the stove and put in butter and dried fruits;
- leave to simmer for 10 minutes.
Corn grits porridge in a slow cooker
The technology of preparing porridge in a multicooker has a quick and simple process. There is no need to monitor how long to cook corn grits - the set mode of the household electrical appliance will handle all functions automatically during cooking. There is also no need for constant stirring of the product. During cooking, the evaporation of liquid occurs gradually, with a transition from the “porridge” mode to the “heating” mode. Therefore, there is absolutely no need to worry about burning.
Cooking a product in a slow cooker has a great advantage over cooking in a saucepan. It turns out more tasty and aromatic, while maintaining all the necessary nutritional properties. You can leave the dish in the slow cooker and enjoy it later. At the same time, it will remain warm and fresh for a long time.
All porridges in a slow cooker turn out excellent, but corn grits, the recipes for which are very diverse, work best. We suggest considering recipes for dairy dishes and water ones. A dietary corn dish prepared with water is a product for the health of the body.
The easily digestible product consists of:
- one glass of cereal;
- water - 3 tbsp.;
- oils – 50 gr.;
- salt for taste.
Required order:
- put the cereal in a bowl;
- put butter and salt;
- add water and stir the contents of the bowl;
- press the “porridge” mode for 35 minutes;
- stir and leave for 10 minutes;
- add butter before serving.
A hearty recipe for milk corn porridge - an easily accessible option for cooking in a slow cooker. Its calorie content in porridge is much higher than that of a product prepared in water. It is especially loved by children, who eat it with adoration in the morning, adding various jams or fruits. The recipe for a dairy dish is almost no different from the recipe for water.
Required:
- one glass of cereal;
- milk – 4 tbsp.;
- oils – 50 gr.;
- 3 tablespoons of granulated sugar;
- a pinch of salt.
Product order:
- pour the cereal into the multicooker bowl;
- add salt, milk, sugar;
- set the “porridge” program for 25 minutes;
- leave for 10 minutes with the lid closed;
- serve with butter.
Pumpkin porridge with corn grits
Many gourmets are faced with the question of what can be prepared from corn grits with a lower calorie product. Pumpkin is definitely suitable as such a product. Being a topical additive in porridge, it does not lose its valuable significance in combination with a corn product. Pumpkin corn dish is precisely such a low-calorie dish, which is not only healthy, but also sufficiently consumed in the family diet.
The rich color of pumpkin and its delicate taste always attracts the attention of little admirers. Pumpkin corn porridge is prepared in water, and cooking in milk is also popular, which makes it much more tender and buttery. Honey and cinnamon added at the end of cooking can add a piquant note to the dish. Such a bright product can be included in the diet of the whole family.
Pumpkin porridge with corn grits in a slow cooker
The presence of pumpkin in corn porridge turns it into a dessert product. Rich in aromatic taste, it is not only a favorite dish for children, but also an adored product for adults. Adding honey instead of sugar gives it an amazing flavor. A slow cooker recipe with honey requires the following ingredients:
- half a glass of cereal;
- water – 200 ml;
- milk - half a liter;
- pumpkins 500 gr.;
- honey 2 spoons;
- oils – 50 gr.;
- salt.
How to prepare the recipe:
Pumpkin porridge with corn grits and milk
Dishes made from corn grits cooked in water have lower calorie qualities compared to dairy dishes. Low-calorie corn porridge cooked in milk increases its calorie content. Due to the large amount of vitamins found in milk, it has beneficial nutritional properties.
An unusual recipe for pumpkin porridge with corn grits contains the following ingredients:
- a glass of cereal;
- milk - half a liter;
- pumpkin – 400g;
- oils – 50 g;
- granulated sugar 2 tablespoons;
- a pinch of salt.
Subsequence:
- put the cereal in a frying pan and fry a little;
- bring milk to a boil in a saucepan;
- pour the cereal into boiled milk and leave for 30 minutes;
- peel the pumpkin and cut into small cubes;
- pour sugar into the pumpkin and leave until it is completely dissolved; Since time immemorial, porridge has been a traditional food in every family. Our ancestors used this wonderful product to celebrate the birth of a newborn and to see off the deceased on their last journey. Each housewife has her own cooking recipe, but it is always necessary to observe important points in the cooking technology. It is not for nothing that she is rightfully considered the “queen of the table”, always desired and very much loved not only by gourmets, but also by everyone.
Corn is one of the most cultivated crops in the world. Various dishes are prepared from it: flatbread, polenta, hominy, chips. In our country, corn grits are most often used to prepare porridge. It is boiled in water to serve with meat or fish as a side dish, and in milk to feed loved ones a delicious breakfast. If you serve it with fruits and berries, it can even replace dessert. This dish is recommended for dietary nutrition, as one of the first complementary foods for babies. Knowing how to cook corn porridge will not hurt any housewife, because this hearty, tasty and healthy dish will not be out of place on the family menu.
Cooking features
The preparation of corn porridge has its own specifics depending on what it is cooked on and with what. Knowing a few things will allow you to get a result that the cook will be satisfied with.
- Corn grits are crushed corn kernels. It is available in coarse, medium and fine grinding. For sweet porridge, a medium grind product is usually used; water porridge is cooked from large and medium grains. Only small grains are suitable for baby food, and sometimes, if the child is very small, corn flour is used instead.
- The duration of cooking porridge depends on the size of the grains. Medium-ground corn grits are cooked for 30–40 minutes, coarsely ground corn grits are cooked for about an hour. If you use small grains or corn flour, it takes no more than half an hour (20–30 minutes) to cook the porridge.
- Corn grits are overcooked. To prepare it you need to take a lot of water. For thick porridge (viscous), take 2.5–3 glasses of water per glass of cereal. If you need to cook porridge of medium thickness - 3.5–4 cups. For liquid porridge - 4.5–5 glasses.
- During cooking, the porridge must be stirred frequently, as it very quickly burns to the walls and bottom of the pan.
- It is recommended to cook corn porridge in a pan with thick walls and a bottom, preferably with a non-stick coating. You can replace the pan with a cauldron.
- The technology for preparing corn porridge involves placing the cereal in boiling water. Pour it in a thin stream or add it in small portions, stirring at the same time. Compliance with this requirement will help avoid the formation of lumps.
- Before preparing porridge, it is recommended to rinse the corn grits, and if the food is being prepared for a child, then soak it in clean water for a while. The product contains phytic acid, which can combine with calcium, magnesium and iron in the intestines, preventing their absorption. To get rid of this unnecessary element, just hold the cereal in clean water for 10–15 minutes.
- Corn porridge is not cooked with milk alone. First, the cereal is boiled until half cooked in water, then milk is added and cooked.
- To make the porridge tastier, after cooking it is advisable to add butter to it, stir and leave to simmer over low heat or just covered for 10–15 minutes.
Corn porridge is often prepared with fruits or other additives. Adding additional ingredients can also affect its preparation technology.
Important! Corn grits do not contain gluten, which makes it possible to include dishes from it in the menu of people suffering from gluten intolerance, as well as children, starting from the 8th month of life. These dishes will not be superfluous on the table of those who suffer from diabetes. The product contains a significant amount of B vitamins, tocopherol, magnesium, phosphorus, iron, zinc and copper. This makes corn porridge useful for strengthening the nervous system, preventing iron deficiency anemia, and improving metabolism. Regular inclusion of this dish in your diet helps improve the condition of your skin and hair.
How to cook corn porridge in water
- medium-ground corn grits - 180 g;
- water - 0.75 l;
- salt - to taste.
Cooking method:
- Wash the corn grits. Let it dry.
- Boil the water.
- Salt the water, pour the cereal into it, while stirring the contents of the pan.
- If you brought the water to a boil over high heat, as most housewives do, then reduce the heat.
- Cover the pan with a lid. Cook the porridge for 40 minutes, stirring it every 5 minutes. If the water runs out before the porridge is ready, you can add it. To do this, you can only use warm boiled water.
- Remove the pan with porridge from the heat, close the lid and leave for 10 minutes.
To improve the taste of the porridge, you can add butter to it. This is done immediately after preparing the dish. The corn mush will thicken as it sits, so unless you want to cut it like a pie, serve it soon after cooking without letting it cool.
- medium-ground corn grits - 90 g;
- water - 0.25 l;
- milk - 0.25 l;
- sugar - 10–20 g;
- salt - a pinch;
- butter (optional) - to taste.
Cooking method:
- Boil the water. Place pre-washed corn grits in it. Mix thoroughly so that the cereal does not stick together.
- Reduce heat and cook until there is almost no water left in the pan. Do not forget to stir the dish periodically so that the porridge does not burn.
- Pour in the milk, stirring. Leave to cook for 10 minutes, stirring the dish from time to time.
- Add sugar and salt, butter. Stir and continue cooking until done. In total, the porridge should be cooked for 30–40 minutes.
- Leave the finished porridge to simmer under the lid for 10–15 minutes, after which you can put it on plates and invite household members to the table.
Cooking corn porridge with milk requires constant attention from the housewife, but the result justifies the effort.
Corn porridge for children
- corn flour or finely ground grits - 15 g;
- water - 100 ml.
Cooking method:
- Pour water over corn flour and stir well.
- Place the container with corn on low heat. Cook, stirring, for 30 minutes.
- If the porridge was cooked from cereals, it must be strained through a sieve.
- Cool the porridge and you can serve it to your child.
Corn porridge is introduced into the child’s menu from 8–9 months, after he becomes familiar with porridges made from buckwheat and rice. The first portion should not exceed a teaspoon, gradually increase it, bringing it to the standard for the corresponding age. For children over one year old, porridge can be cooked with the addition of milk; over time, it can be made thicker and without straining. If the child is over 2 years old, add a little butter to his porridge and sweeten it slightly, since at this age children no longer consider food without sugar and salt tasty enough. It is recommended to feed your child corn porridge 1-2 times a week.
Corn porridge with pumpkin
- pumpkin (pulp) - 0.3 kg;
- corn grits - 0.2 kg;
- water - 100 ml;
- milk - 0.75 l;
- sugar - 30–40 g;
- melted butter - to taste.
Cooking method:
- Wash the corn grits and place in a thick-walled pan.
- Boil the milk.
- Pour hot milk over corn. Stir. Cover with a lid and leave to swell while the pumpkin cooks.
- Peel the pumpkin from pulp, seeds and skin. Cut into cubes about a centimeter in size. Place in a frying pan, sprinkle with sugar. Add water and simmer on the stove or in the oven until soft.
- Place the squash in the pan with the corn grits. Stir.
- Place the pan over low heat and cook for 30–40 minutes, stirring occasionally.
- Add oil, stir.
- Remove the pan from the heat, but leave the porridge to simmer under the lid for another 15 minutes.
Corn porridge with pumpkin is doubly healthy, and many people like its taste. Your household will surely be happy with such a dinner.
Corn porridge with dried fruits
- corn grits - 0.2 kg;
- water - 0.75 l;
- raisins - 50 g;
- dried apricots - 50 g;
- prunes - 50 g;
- salt - a large pinch;
- sugar - 20 g;
- butter - 50 g.
Cooking method:
- Mix water with sugar and boil.
- Add the cereal and stir. Turn down the heat.
- Cook the porridge for 30–40 minutes, stirring occasionally.
- Pour boiling water over dried fruits. After 10 minutes, drain the water. Cut the prunes and dried apricots into pieces the size of raisins.
- Pour dried fruits into the pan with porridge and stir. Continue cooking until the cereal becomes soft.
- Add oil, stir. Remove the pan from the heat.
Let the porridge stand covered for 15–20 minutes and invite everyone to the table. Despite the fact that the porridge is cooked in water, it turns out tasty and looks appetizing.
Corn porridge is healthy and satisfying. If you learn how to cook it correctly, you can often include it in the family menu, since there are different recipes for this dish, and you won’t get tired of it for a long time.
Dear friends, today I want to tell you how to cook corn porridge with milk for a child. The fact is that corn grits are very healthy, and the porridges made from it are wonderful, but, unfortunately, many simply do not know how simple and easy it is to prepare them.
Yes, yes, there is nothing complicated in preparing them, I cook corn porridge with milk on the stove in literally a matter of minutes, and it always turns out tasty and beautiful. Actually, this food is not only for children: I’m sure adults won’t refuse this bright and appetizing porridge either.
In this case, you just need to adjust the amount of sugar to suit the taste of an adult. This is an excellent breakfast - full of vitamins, beautiful and tasty. I will be happy to share with you how to cook corn porridge with milk - you will see for yourself how quick and easy it is. Shall we go to the kitchen?
Ingredients for 2-3 servings:
- 90 g of corn grits (4.5 heaped tablespoons);
- 400 ml milk (2 glasses);
- a pinch of salt (to taste);
- 1-2 tsp. Sahara;
- butter.
Measure the cereal into a dry container.
We will need milk - of good quality, of course. If your child is lactose intolerant, then you can cook delicious corn porridge with lactose-free milk (lactose-free milk is now available in stores almost everywhere).
Pour milk into a saucepan with a thick bottom, previously moistened with water (so that the porridge does not burn). Be sure to take a pan with a thick bottom, not enameled (in an enamel pan, the porridge will definitely stick to the bottom, and it will be difficult to wash it).
Place the pan with milk on high heat and warm it to room temperature - if the milk is from the refrigerator. If the milk is at room temperature, immediately pour corn grits into it (if you pour corn grits into hot milk, lumps will form - the porridge will turn out unappetizing, the lumps will remain hard).
Stir the cereal thoroughly in the milk and put the pan on the fire.
Stirring all the time, bring to a boil.
And now we have reached the most important point - how long to cook corn porridge with milk. At minimum heat, stirring constantly, the corn porridge cooks for only 12-13 minutes. It’s very good to cook porridge on a divider, then you don’t have to stir constantly, just stir 3-4 times - the porridge won’t burn.
The porridge gradually swells, and by the end of cooking the porridge becomes thick.
Salt the almost finished porridge and add sugar to taste, mix again. Cover the pan with a lid and set aside for 5 minutes, no longer on the fire, but simply covered with a towel.
It is better to serve this porridge right away - it is very tasty when it is hot.
Traditionally, butter is added to it.
But you can add honey, dried fruits, or whatever you prefer.
Corn porridge is very good for health; it is recommended to be eaten by young children, the elderly, and also by those who are watching their weight (as a low-calorie dietary dish). Corn cereals are rich in vitamins, amino acids, iron and silicon, and they have a high concentration of fiber, which can help get rid of toxins. Residents of many countries around the world have already appreciated the value of corn porridge; for example, it is considered a national dish in Moldova, Romania and Italy, although in each of these parts of Europe porridge is prepared in its own way. Russian housewives have also mastered many recipes using corn grits. In our country, corn porridge is cooked in milk, with the addition of sugar and butter; oriental recipes are often used, adding dried fruits. This dish is prepared on the stove, in the oven and in the microwave.
Corn porridge - food preparation
Corn porridge does not require any special preparations before starting basic culinary manipulations. The main thing is that the corn grits and flour are not damp, otherwise there will be a lot of lumps and an unpleasant aftertaste. The cereal should be washed in cold running water and proceed directly to preparing the dish.
Corn porridge - the best recipes
Recipe 1: Corn porridge with milk
Traditional corn porridge is prepared with milk; it is often given to children and the elderly to normalize the functioning of the body and compensate for the lack of vitamins and minerals. In addition, this porridge is very tasty.
Ingredients:
- 2/3 cup corn grits;
- 2 glasses of milk;
- 2 glasses of water;
- 3 tablespoons of sugar;
— 50 grams of butter;
- 1 teaspoon of salt.
Cooking method
Pour the cereal into a saucepan, add water, cook on the stove, stirring.
To protect themselves from spoilage of porridge with sour milk, housewives usually heat it in a separate bowl and, after making sure it is fresh, add it to the pan where the corn grits are cooked (after the water has almost all boiled away). Then the porridge must be salted and sugar added. The cooking process with milk lasts about half an hour.
Before serving, corn porridge is seasoned with butter.
Recipe 2: Corn porridge with dried fruits
Dried fruits are often used in the preparation of oriental dishes, so the use of dried apricots and raisins in combination with corn grits was invented in this region. Russian housewives have long mastered the “overseas” recipe and actively use it.
Ingredients:
— 1 glass of corn grits;
- 2 glasses of milk;
- 2 glasses of water;
- 100 grams of dried apricots;
- 100 grams of raisins;
— 100 grams of butter;
- 2 tablespoons of sugar;
- ½ teaspoon of salt.
Cooking method
You should first prepare the dried fruits: wash the dried apricots and raisins in warm water or pour boiling water over them for a few minutes. After a short preparation, the dried apricots are cut into cubes.
Water and milk (make sure it is fresh and will not curdle when the temperature rises) must be mixed, boiled, added sugar and salt, then, stirring constantly, slowly add corn grits. The stirring process allows you to get rid of lumps and avoid burning of the porridge.
The cooking process should take about 15 minutes, then the porridge becomes quite thick; it must be transferred to a pot (clay or cast iron), evenly layered with pieces of dried apricots, raisins and slices of butter.
Corn porridge is baked in a closed pot in the oven for about an hour, the recommended oven temperature is 90 degrees.
Recipe 3: Corn porridge with pumpkin
Quite often, corn porridge is prepared with pumpkin; such a combination is quite appropriate and especially important for breakfast.
Ingredients:
— 1 glass of corn grits;
- 300 grams of pumpkin;
- 3 glasses of milk;
- 1 tablespoon of sugar;
- melted butter;
- salt.
Cooking method
Before preparing the porridge, corn grits should be fried in a frying pan (do not add oil, the dishes should be completely dry). After the cereal acquires a slightly golden color, it must be poured with hot milk and left for about half an hour so that it swells.
The pumpkin should be cleared of pulp, seeds and peel so that only the hard part of the fruit remains; this is what needs to be cut into small cubes. Sprinkle the pumpkin cubes with sugar and start heating over low heat; the vegetable will quickly release juice, resulting in a sweet dressing for corn porridge (note that the pumpkin must be boiled until tender!).
Combine the pumpkin with corn porridge, add salt, boil, remove from the stove, cover with a lid, wrap in paper and a warm coat or place in “pillows”. After the porridge has cured, it will become even more tasty and aromatic.
Serve corn porridge, first seasoned with melted butter.
Recipe 4: Corn porridge for weight loss
Corn porridge can be safely called a dietary dish; it is low in calories and helps with weight loss.
Ingredients:
— 1 glass of corn grits;
— 2.5 glasses of hot water;
— 1-2 tablespoons of olive oil;
- 100 grams of raisins;
- a few spoons of sugar;
- salt.
Cooking method
Mix all the ingredients (the raisins should be pre-soaked and slightly swollen), place in a baking container, and place in the oven. The process of preparing corn porridge takes about half an hour; you can tell that the dish is ready to eat by the presence of a golden crust on the surface.
If you want to make the taste of diet porridge more original and unusual, use cranberries instead of raisins.
— The process of preparing corn porridge is not complicated, but there is one nuance that adds trouble to housewives - the cereal often burns, so the dish requires constant stirring.
— To prepare corn porridge, you should choose dishes with a thick bottom to prevent burning.
— If the porridge turns out to be too thick and you don’t have milk on hand, you can dilute it with fruit puree or regular yogurt.
— The special taste of corn porridge is given by frying onions, sweet peppers, salty cheese, tomatoes, etc.