It is very easy to cook an appetizing, delicate and aromatic porridge from the most common corn grits or flour, and the food turns out to be very healthy. Recipes for cereals from corn grits are in many cuisines of the world, they are not complicated, but you need to know some of the nuances!
1. Corn porridge "Queen of porridge"
Cooking this dish does not require much time, but you will not be able to move away from the stove, otherwise the porridge will simply burn.
You will need: 1 cup medium-ground cornmeal, 3 cups water, 2 cups fresh milk, 50 g butter, salt to taste.
Preparation:
1. Rinse a glass of cereal several times, fill it with water, add salt and half the specified norm of butter. Simmer over low heat, stirring continuously with a spoon.
2. When the cereal swells well, pour in a glass of milk warmed up in the microwave oven, stir until the porridge absorbs the liquid, and then pour in the warm milk again. Cover the pot with a lid, turn off the stove.
3. Serve the porridge on a plate with a piece of butter on top.
2. Corn porridge with meat
Any meat for corn porridge according to this recipe is suitable, as long as it is fresh and not very fatty.
You will need: 350 g of high-quality coarse corn grits, 350 g of meat, 1 large onion, 2-3 tbsp. l. sunflower oil, 1 glass of filtered water, 1 glass of milk.
Preparation:
1. Fry the meat cut into small cubes and half rings of onion in oil. Pour in the washed cereal.
2. Pour the contents of the pan with a mixture of water and milk, after the first signs of boiling appear, reduce the heat to a minimum, cook for 20-25 minutes under the lid.
3. Porridge from corn grits "Diet"
Such porridge, which does not contain animal products, is recommended to be included in the menu of children, allergy sufferers and those who follow a diet.
You will need: 1 cup corn grits (fine), 1 cup filtered water, 2 cups soy milk, oat milk, or almond milk, 2 tbsp. l. olive oil.
Preparation:
1. Pour the cereal washed 5-6 times into boiling water; it is best to cook the porridge in a cast-iron cauldron so that it does not stick to the bottom and walls of the dishes.
2. The whole cooking process will take only 12-15 minutes in total, but stir every 3-4 minutes. After that, remove the cauldron from the fire and wrap it up well, leave it for half an hour. During this time, the cereal will completely absorb the liquid, become tender and soft.
3. Season with olive oil (always fragrant from the first pressing), sprinkle with spices, serve warm.
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4. Corn porridge with vegetables
Loose porridge with carrot and onion fried can be served for dinner with a glass of kefir or with meat dishes. Firstly, it is good for your health, and secondly, it allows you to diversify the menu!
You will need: 1 cup coarse corn grits, 1 onion, 1 carrot, 1 tsp. sea salt, 1.5 glasses of milk, 1.5 glasses of water.
Preparation:
1. Pour milk and water into a saucepan, bring to a boil and add washed cereals.
2. Finely chop the onion and carrots, pour into a saucepan to the corn grits, cook over low heat for 20-25 minutes.
5. Corn porridge with milk in a slow cooker
If you have a slow cooker, you can forget about the hassle of making corn porridge. You do not have to constantly stir and be afraid that the cereal will burn.
You will need: 1 cup cornmeal, 2.5 cups water, 2.5 cups fresh milk, 0.5 tsp. salt, butter and sugar to taste.
Preparation:
1. Put cereals, salt and sugar in a multicooker bowl, pour a mixture of milk and water. The amount of milk can be increased, but you should not completely replace the water with it, otherwise the porridge will burn.
2. Close the lid of the multicooker, set the "Milk porridge" mode for 30 minutes, then stir and continue cooking for another 15 minutes.
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6.Corn porridge with milk and millet
You will be surprised to learn how tasty and appetizing porridge turns out, made from two types of the most ordinary and budget cereals.
You will need: 150 g of medium-ground corn grits, 150 g of millet, 2 tbsp. l. butter (homemade), 2/3 tsp. salt, milk packaging.
Preparation:
1. Wash millet, put it on a sieve and pour over boiling water, transfer to a saucepan. Pour corn grits there, pour 750-800 ml of boiling milk or a mixture of milk and water. Salt, boil, stirring for 30-35 minutes, remove from heat.
2. Put butter in a saucepan, cover and wrap for 40 minutes.
7. Corn porridge with pumpkin and apple
Delicious and healthy corn porridge in milk with pumpkin pulp and apples, a great option for breakfast or dinner.
You will need: 0.5 cups medium-ground corn grits, 320 g pumpkin pulp, 1 medium apple, 1.5 tbsp. l. sugar, 1 tbsp. l. honey, butter, 1 glass of milk, 0.5 glass of water.
Preparation:
1. Bring water and milk to a boil, add washed cereal, stirring, for about 20 minutes.
2. Apples and pumpkin, without skin and seeds, cut into small cubes, transfer to a frying pan, add a couple of tablespoons of water, sprinkle with sugar, covered with mascara until the pulp becomes soft. Mash in mashed potatoes and transfer to a saucepan with corn porridge, add oil.
8. Italian polenta made from cornmeal
Minimum costs and maximum benefits - this is how Italians describe their national dish of finely ground corn grits. Polenta is formed in the form of a pie, which is cut and served with vegetable or meat dishes for a side dish.
You will need: 225 g corn flour, 500 ml water, 150 ml soy milk, 55 g quality butter, 0.4 tsp. ground pepper, 1 tsp. sea salt.
Preparation:
1. In boiling water, melt butter and salt, stirring continuously with a spatula, pour in a thin stream of cereals (the principle is similar to cooking semolina), pour in vegetable milk.
2. Without stopping, stir until the polenta thickens, it will take about 35 minutes.
3. Polenta can be eaten warm, transfer the remaining porridge into a deep bowl lined with cling film. The next day, transfer the well-frozen polenta to a dish, cut into pieces, fry in butter.
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9. Dessert corn porridge in a slow cooker
It is better to take seedless raisins for this porridge, and for greater benefit, use goat's milk instead of cow's milk.
You will need: 2/3 cup corn grits, 1.5 cups water, 80 g dark or light seedless raisins, 70 g dried apricots, 50 g prunes, 1.5 cups milk, 1 tbsp. l. butter, 1 tbsp. l. honey.
Preparation:
1. In a multicooker bowl, mix the washed raisins, cut prunes and dried apricots with cereals. Pour milk and water, add a little salt and butter, set the "Porridge" mode for exactly 1 hour.
2. Season with honey and the remaining butter, you can add half a teaspoon of cinnamon and vanilla sugar.
10. Porridge from corn grits with melted cheese
Porridge with melted cheese and slices of boiled eggs looks very appetizing on the dinner table, such a dish can be offered to guests who suddenly appear!
You will need: 150 g of coarse corn grits, 2 processed cheese, 2 tbsp. l. butter, 400 ml milk, 300 ml water, 3 hard-boiled eggs, 1 pinch each curry, thyme and black pepper (all spices ground).
Preparation:
1. Pour salt and cereals into boiling water, cook, stirring vigorously for 6-7 minutes, then reduce heat, leave to cook for 20 minutes.
2. Cut the melted cheese and butter into cubes and put them in a saucepan, add the spices there. Serve porridge, garnish with egg wedges.