How to properly cook porridge from corn grits. The main beneficial properties of a nutritious dish

Corn is an amazing nutritious food. Cereals made from it are inexpensive, but they are a valuable natural source of a number of vitamins and elements. This porridge does not contain gluten, which means it is not dangerous for either allergy sufferers or children. This is both a good breakfast and a light dinner!

It is impossible to say exactly how long corn porridge cooks. It depends on the grind: the coarser it is, the longer it will take. There are several types of grinding.

Flour requires minimal time and can be prepared in just a couple of minutes. This method is usually used when feeding infants or a certain circle of people, for example, after surgery, so that it is easier and faster to digest.

Finely ground grains are traditionally used to prepare banosh (a famous Transcarpathian dish) and Moldavian mamalyga. It is also often used in baby food. It takes about fifteen minutes to cook.

Medium grinding is used more often than others, and porridge is usually prepared from it. It takes about half an hour and is cooked over low heat, otherwise it will burn quickly.

Coarse grinding is recommended by nutritionists, as it cleanses the intestines best. But such cereals require maximum time. A small quantity can be cooked in fifty minutes, but it is best to cook for at least an hour. The famous polenta is made from this grinding.

Now about the proportions. For one part of cereal, four parts of water are traditionally taken. Sometimes more is needed. In this case, you need to add hot boiled water so as not to slow down the cooking process. And if there is too much water, you need to remove the lid and boil it for an additional few minutes. The water will evaporate.

You can cook not only on the stove, but also in the oven, and even in a water bath. For cooking, it is better to use ceramic dishes or a pan with a thick bottom so that it warms up well. To prevent the porridge from overcooking, it is advisable to dry it a little in a frying pan without adding oil, and then cook according to the recipe.

Step by step recipe

60 g corn grits;
0.3 l of water;
10 g sugar;
2 g salt;
oil.

Time: 1 hour 30 minutes.

Calories: 65.

How to cook corn porridge in water:

How to properly cook corn porridge in water for children

90 g corn flour;
10 g sugar;
baby puree;
480 ml water;
1 g salt;
15 g butter.

Time: 15 min.

Calories: 76.

Cooking process:

Take very finely ground cereal, this is about six spoons for baby food. Better yet, take flour;
Pour water into a small ladle and place it on the stove to warm up;
The water temperature should be hot, but it should not boil;
Turn the heat to low and start adding flour one spoonful at a time, stirring vigorously with a whisk. No lumps should form;
Let it boil, add salt and sugar. Cook for another three minutes, remove from heat;
Put the butter, stir it, then cover the saucepan with a lid and wrap it in a towel, leave for ten minutes;
Add about two tablespoons of baby puree for better taste.

How long to cook corn porridge in water in a slow cooker

3.5 tbsp. water;
220 g corn grits;
oil;
7 g salt.

Time: 50 min.

Calories: 81.

Cooking method:

How long to bake corn porridge in water in a pot

0.8 l of water;
0.2 kg corn grits;
60 g butter;
60 g cheese.

Time: 2 hours

Calories: 119.

Cooking principle:

All ingredients are for one serving pot;
Rinse all cereals thoroughly under cold water;
Pour water into the cast iron and immediately pour the porridge into it;
Place the cast iron on the fire and let it boil;
After this, turn the heat to minimum and leave to simmer for an hour and a half, stirring the porridge occasionally. If necessary, you can add water;
Twenty-five minutes before it’s ready, add salt and stir again, it’s better to use a wooden spoon for this;
Then remove from heat, add oil, stir again;
Transfer to a baking pot; there should be an empty gap of one and a half centimeters to the edge;
Grate the cheese. You can use mozzarella, feta cheese, suluguni. Sprinkle on top;
Place in the oven for twenty minutes, do not cover, temperature within 200 Celsius. Serve directly from the pot.

How to improve the taste of a dish

During fasting, porridge with water is always in demand. But at other times it can be prepared with cream, milk, or yogurt. Culinary experts recommend taking the following proportion for a balanced taste: 50% water and 50% milk.

You can put not only butter in the porridge itself. You can supplement it with various vegetable oils. For example, porridge is delicious with the addition of sesame, corn, and pumpkin oils. In addition, this increases the energy value and enriches the chemical composition of the entire dish.

You can use a variety of nuts: cashews, walnuts, pecans, hazelnuts, peanuts, almonds, Brazil nuts, etc. It is advisable to heat them in advance in a frying pan, always without oil, or in the oven.

This can even be done in the microwave, the main thing is not to let them burn. In the case of hazelnuts, peanuts and walnuts, it is advisable to grind them in your hands to remove excess bitter husks.

Dried fruits sweeten the dish well. These are raisins, prunes, dried peaches, dried apricots, various dried berries, candied fruits. You can also use a few spoons of any jam. It turns out very tasty with cherry jam, especially if it contains sourness.

It is better to take fresh fruits in season. But bananas, oranges, and apples can be taken almost all year round. Some people really like to use canned pineapples, along with syrup.

For unsweetened fillings, you can use sour cream, various types of cheeses, and add stewed vegetables. The appropriate spices are suitable for such fillings: you can safely add pepper, cumin, coriander, various types of spicy and fresh herbs. Or you can simply add a little nutmeg, cinnamon, cocoa or vanilla to the porridge - you get a very simple dessert.

There are two ways to use chocolate chips: add them to the hot porridge when it is almost ready, and stir until dissolved. Or you can sprinkle them on top just before serving. Instead of drops, you can use regular grated chocolate. The dish can be supplemented with honey, coconut flakes, nut butter, various syrups, etc.

Cottage cheese is often added. It can have any percentage of fat content, preferably a grainy consistency. Add only to warm or cold porridge, but not hot. In some countries, this dish is complemented with salted olives or black olives, always pitted. As for flour products, it is better to stick to ciabatta.

Just like corn, corn porridge itself contains a ton of useful substances. There are B vitamins, and vitamin A, H, PP, E. Micro- and macroelements include potassium, iron, copper, phosphorus, calcium, silicon, etc. The rich composition makes it the queen of porridges.

The benefits persist even after heat treatment, and this is very important. Corn fights various neurological diseases and helps overcome depression. It generally supports the immune system and allows you to preserve the beauty and youth of your skin, hair, and nails longer.

This porridge is used in various diets, promoting weight loss. It not only improves the functioning of the digestive system, but also removes waste and toxins. It normalizes cholesterol levels, thereby taking care of the cardiovascular system.

Crushed corn contains a lot of vegetable protein and fatty acids. The product is recommended for people with blood diseases, various allergies, diabetes, and gastrointestinal problems. For children, this porridge is a building material that contributes to their normal development.

If you supplement the porridge with oils, dried fruits, nuts, berries, cottage cheese and other products, its benefits will only increase. This is a delicious way to prevent many diseases.

There are a few more subtleties of cooking corn porridge in water in the next video.

Corn porridge: chemical composition and possibility of inclusion in the diet, beneficial properties and contraindications for eating golden cereal dishes. Recipes for corn porridge, winter low-calorie diet.

The content of the article:

Corn porridge is a dish made from corn flour or grits. The Italians call this oldest food product polenta, the Hutsuls call it banosh, and the Moldovans call it mamaliga. In Western Ukraine, the dish is the hallmark of national cuisine. But corn porridge is not popular among Russian cooks. Grain is grown only in the southern regions and is more often used as a fodder crop. For the dish to be of high quality, the corn must be large, with grains saturated with moisture. Such cobs can only be grown in warm climates. Currently, corn porridge is valued as a healthy diet dish. Corn contains a large amount of useful substances that are not destroyed during heat treatment.

Composition and calorie content of corn grits

The calorie content of corn porridge depends on what is used for cooking: water - 78 kcal; milk - from 126 kcal, depending on fat content.

Corn grits are a fairly high-calorie product - 328 kcal per 100 g, of which:

Proteins - 8.3 g;
Fats - 1.2 g;
Carbohydrates - 71 g;
Dietary fiber - 4.8 g;
Water - 14 g;
Ash - 0.7 g.

Vitamins in corn grits per 100 g of product:

Vitamin A, RE - 33 mcg;
Beta Carotene - 0.2 mg;
Vitamin B1, thiamine - 0.13 mg;
Vitamin B2, riboflavin - 0.07 mg;
Vitamin B5, pantothenic acid - 0.35 mg;
Vitamin B6, pyridoxine - 0.25 mg;
Vitamin B9, folate - 19 mcg;
Vitamin E, alpha-tocopherol, TE - 0.7 mg;
Vitamin H, biotin - 6.6 mcg;
Vitamin RR, NE - 2.1 mg;
Niacin - 1.1 mg.

Macroelements per 100 g:

Potassium, K - 147 mg;
Calcium, Ca - 20 mg;
Magnesium, Mg - 30 mg;
Sodium, Na - 7 mg;
Sulfur, S - 63 mg;
Phosphorus, Ph - 109 mg.

Microelements per 100 g:

Aluminum, Al - 29 μg;
Boron, B - 215 mcg;
Iron, Fe - 2.7 mg;
Cobalt, Co - 4.5 μg;
Manganese, Mn - 0.4 mg;
Copper, Cu - 210 μg;
Molybdenum, Mo - 11.6 μg;
Nickel, Ni - 23.4 μg;
Tin, Sn - 19.6 μg;
Titanium, Ti - 27 μg;
Chromium, Cr - 22.7 μg;
Zinc, Zn - 0.5 mg.

Digestible carbohydrates per 100 g:

Starch and dextrins - 69.6 g;
Mono- and disaccharides (sugars) - 1.2 g.

Essential amino acids per 100 g:

Arginine - 0.26 g;
Valine - 0.41 g;
Histidine - 0.14 g;
Isoleucine - 0.41 g;
Leucine - 1.1 g;
Lysine - 0.21 g;
Methionine - 0.13 g;
Methionine + Cysteine - 0.25 g;
Threonine - 0.2 g;
Tryptophan - 0.06 g;
Phenylalanine - 0.36 g;
Phenylalanine + Tyrosine - 0.66 g.

Essential amino acids per 100 g:

Alanine - 0.6 g;
Aspartic acid - 0.48 g;
Glycine - 0.23 g;
Glutamic acid - 1.5 g;
Proline - 0.65 g;
Serine - 0.4 g;
Tyrosine - 0.3 g;
Cysteine - 0.12 g.

Saturated fatty acids per 100 g of corn grits - 0.2 g.

Corn grits do not contain gluten, which is why corn porridge is classified as a product with hypoallergenic properties. It can be introduced into baby food and the diet of people with intolerance to this substance - a disease called celiac disease.

It is impossible to say exactly what the composition of nutrients is in corn porridge. It is impossible to determine the exact amount of useful substances; they partially disintegrate during heat treatment. It is necessary to take into account who will eat the dish - for children, the raw materials are brought to a puree state, and accordingly the nutrient content decreases.

Useful properties of corn porridge

The benefits of corn porridge for the body are ensured by the balanced composition of nutrients. It is recommended to introduce it into the diet of patients to speed up rehabilitation after severe debilitating diseases and surgical operations.

The main beneficial properties of a nutritious dish:

Stimulation of intestinal function, which makes it possible to introduce porridge into the diet of people suffering from enzymatic deficiency of the lower digestive tract. Accelerates peristalsis.
Low allergenicity - when treating hay fever, this dish will not cause a worsening of the condition.
Improves the condition of hair and nails, has a rejuvenating effect, and increases skin tone.
Breaks down cholesterol accumulated on the walls of blood vessels and prevents the formation of new plaques. Reduces the risk of coronary heart disease, heart attack, stroke.
Has antitumor and antioxidant effects.
Reduces the absorption of sugars and lowers the level of glucose in the blood.
Normalizes the functioning of the cardiovascular system, tones the walls of blood vessels.
Improves the composition of intestinal flora, prevents the processes of rotting and fermentation.
Strengthens the nervous system, prevents the development of depression.
Activates brain activity at the cellular level.
It is enough to include corn porridge in your daily menu 3-4 times a week to maintain a constantly good mood.

It is worth mentioning the benefits of corn porridge for pregnant women:

Reduces the likelihood of developing iron deficiency anemia;
Prevents delays in the physiological formation of the fetus;
Stimulates the removal from the body of toxins and substances that the fetus produces during life;
Allows you to replenish the reserve of nutrients that the mother’s body transfers to the developing organism;
Prevents tooth decay.

Corn porridge for breakfast will provide energy for the whole day. There will be no feeling of heaviness in the stomach, you can immediately engage in vigorous activity. Corn porridge is quickly digested and does not stimulate the accumulation of fat deposits. Amino acids in corn grits destroy fats entering the body, and stimulation of the intestines allows you to quickly get rid of them naturally.

The benefits and harms of corn porridge for losing weight depend on the method of preparation. A dish with a calorie content of less than 80 kcal - corn porridge on water - is suitable for low-calorie diets and fasting days, but dairy, and even with butter, can quickly add 2-3 extra kg per week.

Contraindications to eating corn porridge

If you have severe appetite loss and obesity, you should not include corn porridge with fruits and nuts in your fasting diet. The dish is so tasty that it will be difficult to stop, and such a diet will not bring any benefit.

Contraindications to eating a healthy dish are:

Increased nervous excitability - epilepsy and periodic attacks of emotional instability;
Ulcerative colitis and peptic ulcer with damage to the mucous membrane of the stomach, duodenum and small intestine;
Chronic kidney diseases - urolithiasis, renal failure, glomerulonephritis;
Problematic, painful menstruation.

Contraindications are relative; if you limit the amount of corn porridge in the diet, the condition will not worsen. In order for kidney disease to worsen, copper must accumulate in the body, which is quite abundant in corn grits. And excitement occurs due to the increased content of B vitamins.

300-400 g of porridge over the course of a week is not dangerous to the body, but it is better to refuse the menu in which it is the main dish if you have the diseases mentioned above.

Corn porridge should not be given to infants as first complementary foods. At this time, the menu is monotonous, and frequent consumption of the dish will cause an acid-base imbalance and stimulate calcium loss. Corn flour contains a lot of phosphorus, which binds calcium. They master this type of food after getting used to rice and buckwheat porridge.

How to cook corn porridge

Before cooking corn porridge, you should decide on the grinding of the main ingredient. The large one is most useful for introducing into the diet and for the intestines; it is on its basis that Italians prepare polenta. Medium grinding retains all the beneficial substances of corn grits and cooks relatively quickly - 30 minutes is enough for the grits to steam. Fine grinding is used when preparing corn porridge for children - 15 minutes and the dish is ready.

Corn porridge recipes:

Simple porridge from medium-ground cereals. Place a pan of water on the fire and wash the cereal. When the water boils, add medium-ground corn, and when it boils again, add salt and sugar. The ratio of cereal and water is 1 to 3. Before serving, add a piece of butter to the plate. When cooking porridge in a multicooker, set the mode to cereal, and then add time, 10-15 minutes.
Traditional milk porridge. The cereal is washed and boiled in water according to the method already described - proportions 1 to 2. When the water boils away, add milk - the same amount as the water, cover with a lid and leave on low heat until thickened. Salt and sugar are poured into the milk, depending on your taste. The porridge turns out to be crumbly and soft, which is exactly what is suitable for children’s stomachs.
Corn porridge with pumpkin. Ingredients: a glass of medium-ground corn grits, 750 ml of milk, butter - preferably melted, pumpkin pulp - 300 g. Corn grits are fried in a hot frying pan with minimal addition of oil until a beautiful golden color and poured with boiling water. Leave for 40 minutes for the cereal to swell. Put the pumpkin cubes to simmer, sprinkled with sugar - a tablespoon is enough. Cook the porridge for approximately 10 minutes over low heat. Then the porridge and juicy, fully prepared pumpkin are combined, brought to a boil, added to taste, removed from the heat and wrapped in a warm blanket. After 40-50 minutes, the contents of the pan will “repel” and the porridge can be served. Add a piece of butter to each plate.
Corn porridge from the oven. Milk diluted in half with water is poured into a deep frying pan or heat-resistant pan. Bring to a boil over a fire, add cereal - the proportion is 1 part cereal and 4 parts liquid, and place the heated container in the oven at a temperature of 180°C. When the porridge has simmered for about half an hour, take it out, stir, if it is very thick, add pre-boiled milk, soaked raisins or other dried fruits and put it back in the oven for another 10-15 minutes.
. To speed up the cooking process, use finely ground grains. The proportions of grains and water are 1 to 3. First, fry the mushrooms in a frying pan, adding onions. If you choose fresh boletus, then pre-boil them for 10 minutes, then put them on a sieve. There is no need to boil champignons or oyster mushrooms. Finely chop the onion, fry until golden brown, add chopped mushrooms and fry everything. The porridge is cooked in the usual way - for fine grinding, boiling for 15 minutes is enough. The porridge is mixed with fried mushrooms directly in the container, allowed to stand over low heat for 3 minutes and then wrapped in a warm blanket for another 30 minutes.

To ensure that the taste of corn porridge does not disappoint, the proportions of cereal and liquid should be 1 to 2.5, 1 to 3, the dishes should have a thick bottom and walls. Stir at least once every 5 minutes; before serving, add a piece of butter to each plate.

The cooled porridge looks unappetizing - it turns into a homogeneous viscous mass. There is no need to throw away the leftovers - the reheated dish will become crumbly again. If you don’t want to bother with reheating, you can cut it into pieces and fry it, getting delicious flatbreads.

Corn porridge diet

The value of the corn diet is provided by the special properties of the product: the breakdown of the fat layer at the cellular level. The composition of nutrients in grains is rich, so depletion of the body and disruption of normal functioning do not occur.

Diet rules:

The maximum daily amount of corn in any form is 800 g;
Eating no more than 4 times a day;
The first 2 days, each serving of the main product is 200 g;
Last days - 100 g;
Animal protein is completely excluded from the diet;
It is allowed to consume fermented milk products once a day;
Be sure to drink 2 liters of clean water per day;
Tea and coffee - if you really want it, but without sweeteners;
Allowed non-starchy vegetables and fruits: carrots, white cabbage, cucumbers, tomatoes, kiwi, oranges, apples.

A recipe for low-calorie porridge, which will be the main dish of a diet designed for 4 days: a glass of medium-ground corn grits is poured into a deep cast-iron frying pan with boiling water - 1 to 3, salt is added to taste and a handful of cranberries, all this is put in the oven preheated to 180-190 °C and bring to readiness, focusing on the appearance of a golden crust. This usually takes 40 minutes.

Menu 1 day:

Breakfast - porridge with lemon juice and grated carrots;
Lunch - addition to the main course, stewed cabbage with onions;
Afternoon snack - any fruit of your choice;
Dinner - main course with herbs and sweet peppers.

On day 2, only the type of “side dish” for the porridge changes.

On days 3-4, instead of dressing for dinner and lunch, use low-fat sour cream, yogurt or kefir. As already mentioned, the amount of the main product is halved.

The first corn breeders were the ancestors of the Mexicans. They learned to sow cobs 2000 BC.

For the Indians of South America, corn was a familiar product, but the first European to try corn porridge was Christopher Columbus. The conquistadors took corn to Europe, but it gained popularity only after a drought in the 18th century - before that it was grown for decorative purposes.

In the Middle Ages, it was believed that the golden color of the cobs was given by the gold that the grain raised from the soil. Chemical studies did not find gold in the composition of the grains.

Banosh differs from classic corn porridge only in the method of preparation - it is boiled over an open fire. Season with cream.

In Ukraine, about 2-3 varieties of edible corn are grown, from which you can cook porridge. In Mexico there are currently more than 100 food grades, and about 45 of them are suitable for making porridge.

In the mid-twentieth century, the General Secretary of the CPSU Central Committee Nikita Khrushchev made an attempt to expand the area of cultivation of raw materials for corn porridge, but the endeavor was not crowned with success. Of the fodder varieties into which the elite ones were transformed due to the cool climate, “you can’t make porridge.”

Watch a video about corn grits:

You should not store corn grits for a long time - worms quickly grow in it, it absorbs moisture from the air. At home, the product is poured into a glass jar, closed tightly, and stored in a dark place. It is better to purchase coarsely ground cereal - it will last longer. And before preparing the porridge, grind it to a medium consistency using a blender, food processor or coffee grinder.

Once upon a time, corn was called the queen of the fields, but now it can only be called a regular at movie theaters. Flavored popcorn instead of natural corn porridge fully meets the “on-the-run” diet typical of many modern people. And yet, not everyone has replaced tasty and healthy food with fast food. Moreover: more and more young housewives are striving to feed their loved ones fresh dishes 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 prepare corn grits to make the menu varied, tasty and healthy. Want to try? Nothing could 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 cultivating it. For them it served as the basis for the development of civilization, and for modern gourmets it served as a raw material for preparing many different dishes. Corn cobs are eaten fresh and boiled, they and individual grains are baked and canned, but the most profitable option is to process the grains into cereal. Depending on the degree and type of processing, corn grits can be different:

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

The larger the corn grits, the healthier it is, and the more useful substances are retained in its composition. They are 75% slow carbohydrates, and only 1% fat. Therefore, dishes 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 any age, from children to the elderly. Athletes value them for their nutritional value, and 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 ulcers, should cook and consume corn grits with caution. 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 if blood vessels and heart muscle are weak. It also does not cause allergies, so it is included in baby food from the first months of life. Older kids, teenagers and adults can eat corn dishes every day, fortunately, their variety is great. Ideas for culinary experiments can be borrowed from national cuisines. For example, Romanians have thick mamalyga, Italians have nutritious polenta, and Georgians have aromatic gomi porridge. But first, you should learn how to cook classic corn porridge.

Recipes for dishes with corn grits
To cook delicious corn grits, you need to choose it correctly. Most often in our stores you can find fairly small corn grits, the particles of which are the same size and bright yellow in color. This type of grain is the most versatile: it makes good porridges, casseroles, soups, and baking fillings. But still, it’s better to start getting acquainted with corn grits with traditional porridge. Moreover, even she alone has several varieties, the recipes of which are enough for more than one tasty and satisfying lunch. We offer you the most successful, time-tested options:

Corn porridge on water. Take 1 cup of corn grits, 2 cups of water, 2 tablespoons of butter, a pinch of salt. Rinse the cereal in cool water. Pour 2 cups of water into a saucepan, add salt and bring to a boil. Place the washed cereal in boiling water and reduce the heat under the pan to below medium. Stir constantly to prevent the porridge from burning and cook for 25 minutes. Then cover with a lid, turn off the heat and leave the corn porridge on the stove for 10 minutes. After this time, add the oil and stir it. Serve the porridge hot with cheese, especially feta cheese), herbs, vegetables - the specified amount of ingredients yields approximately 6 servings of porridge. If you increase the volume of water, the porridge will turn out more liquid, which is not for everyone. You can also substitute vegetable oil for butter if you are trying to limit the amount of animal fat in your diet.
Corn porridge with milk. Take 1 cup of corn grits, 3 cups of milk, a handful of seedless raisins, 2 tablespoons of butter, 1 tablespoon of sugar and half a teaspoon of salt. Sort and rinse the cereal. Soak the raisins in boiling water for 5-10 minutes. Pour milk into a saucepan, add salt and bring to a boil. Then add cereal and sugar to boiling milk, stir and cook over low heat for 25 minutes, stirring regularly. Then add the oil, stir the porridge and close the pan tightly with a lid. Leave on the stove for 10 minutes, then serve. Raisins can be replaced or supplemented with other dried fruits, candied fruits or additives to suit your taste. Sweet corn porridge can be eaten not only hot, but also cooled 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, 100 grams of pumpkin pulp, 2 tablespoons of butter (can be replaced with vegetable oil), 1 tablespoon of sugar, half a teaspoon of salt. Sort the grains and rinse, completely drain the cloudy water. Cut the pumpkin into small equal cubes. Place the cereal and pumpkin in a multicooker bowl, add salt, add sugar and add milk and water. Stir, close the lid and turn on the multicooker for half an hour in the “milk porridge” mode. Then add the butter, stir and set in the “warm” mode for another 10 minutes. Cow's milk can be replaced with goat's milk in this and other corn milk porridge recipes. Instead of or together with pumpkin, try adding an apple, pear, grated sweet carrot and/or dried fruits to the porridge.
Corn casserole. Take half a glass of corn grits, half a glass of canned corn, half a liter of milk, 5 chicken eggs, 100 ml of cream, 100 grams of ham and hard cheese, 2 tomatoes, 1 sweet pepper, a pinch of salt, ground black pepper and nutmeg, half a bunch of green onions and 1 tablespoon of vegetable oil. Salt the milk and bring to a boil, add clean cereal and cook until the porridge is ready, stirring occasionally. Meanwhile, separate the whites of two eggs and beat them until foamy. In the prepared, slightly cooled porridge, add two yolks, canned corn and mix. Then add the whipped whites and mix again until smooth. Peel the tomatoes and peppers and chop finely. Cut the ham into small pieces. Mix the remaining three eggs with cream and beat a little, add salt and spices. Grate the cheese and put half of it in the cream along with the ham and vegetables. Grease a heat-resistant baking dish with oil and place the porridge on the bottom. Place cream with additives on top, sprinkle with remaining cheese. Preheat the oven to 200°C. Cook the casserole on the middle rack for about 40 minutes, then let it cool in the oven. Before serving, sprinkle with chopped onion and cut crosswise into several pieces.
Polenta with cottage cheese and cheese. Take 1 glass of corn grits, 1 glass of milk, 2 glasses of water, 100 grams each of cottage cheese and Parmesan (it can be replaced with other hard mature cheese), 3 cloves of garlic, a little fresh basil and dill, a pinch of salt and 1 tablespoon of olive oil. Sort the cereal and rinse. Boil 2 cups of salted water, add the cereal and cook over medium heat, stirring. After 7 minutes, add milk to the pan, stir and reduce heat to low. Cook the corn grits until the porridge is ready, covered, stirring occasionally, for 25 minutes. Meanwhile, grate the cheese and add half of it to the finished porridge. Stir until smooth. Grease a glass baking dish with oil, place the porridge on its bottom in an even layer of about 1 cm, level it and leave to cool. The cooled porridge should harden. Finely chop the greens, crush the garlic with a press, mix with cottage cheese. Place the curd filling on the porridge and cover with the remaining cheese. Bake in the microwave for 5 minutes and leave for another 10 minutes after turning it off.

In addition to the listed dishes, you can bake pancakes and pancakes from corn grits and add it to soups and stews. It goes well with meat, fish and vegetables, highlighting their taste and adding its own flavor and aroma. For breakfast and as a snack, it can be used to make corn tortillas, and sweet baked goods with corn grits are tender and crumbly, with a pleasant warm tint. You can cook it on the stove, in the oven, in the microwave and in the slow cooker. In other words, corn grits are a versatile product, equally suitable for both sweet and savory dishes. This means that you will probably love dishes made from corn grits and will cook them often.

Despite the active propaganda of the queen of the fields in the 60s of the last century, for some reason corn never took a leading position in the Russian diet. Rye bread and wheat porridge are simple foods that many generations of Slavs eat with gusto, but we have never gotten used to cooking corn grits. We more often associate corn with Comrade Dynin from the beloved “Welcome, or No Trespassing,” and sometimes with a not-so-healthy salad, which has no equal in its diversity of colors and taste. And packages of bright yellow beans gather dust on store shelves, not attracting buyers either with their low cost or color.

But it’s completely in vain. Corn grits contain 75% carbohydrates, which are easily absorbed by the body. Corn is rich in vitamins B1, B2, A, E, PP, microelements iron and silicon. Provitamin A - beta carotene - provides the wonderful sunny color of the cereal. The inhibitory effect of corn on fermentation processes in the intestines has been proven. Separately, we can emphasize the ability of cereal to remove toxins and radionuclides. Due to its low allergenicity, corn porridge is used in baby food.

Let's leave hominy to the Moldovans, and polenta to the Italians. We are waiting for corn porridge, adapted to the harsh Russian reality.

Corn porridge on water
To cook corn grits in water, you will need:

water - 4 glasses;
salt - 1 teaspoon;
butter.

Corn grits have one unpleasant quality - the ability to stick to any pan in a matter of moments. This is related to the peculiarities in the preparation of corn porridge. It cannot be left on the stove without attention, even for a few minutes. It is better to choose dishes with a non-stick coating and a thick bottom, and carefully stir the bubbling beauty every 1-2 minutes.

The cooking process itself is extremely simple - pour the washed cereal with water and bring to a boil, after which you can do the exciting task of periodically stirring the porridge. You should not count on the miraculous qualities of Teflon or other coating - corn grits left unattended will burn even on the most expensive dishes.

During the cooking process, the cereal increases in size by 3 or even 4 times. Cooking time depends on the size of the cereal. The finer the corn grits, the faster the porridge will cook, on average it takes from 30 minutes to an hour. Keeping in mind the well-known proverb that porridge cannot be spoiled with oil, put butter in the finished dish, stir, seal tightly with a lid and let it “cook” for 10-15 minutes.

Sweet corn porridge with milk
For preparation you need:

corn grits - 1 half glass;
water - 2 glasses;
milk - 2 glasses;
salt - 1 teaspoon;
butter;
sugar - 3-4 tablespoons.

To cook corn grits in milk, you need to rinse it and add water first. Bring to a boil and, stirring, wait for a significant increase in volume, after which we pour in the boiled milk. Stir vigorously, add sugar, and, forgetting about other important matters, cook the porridge until tender. At the end of cooking, add as much butter as your heart desires.

You can serve corn porridge with jam, syrup and even ice cream.

The calorie content of the finished product is only about 100 kcal per 100g, so you can eat this dish without worrying about your figure.

Many people will not refuse to enjoy the aromatic kernels of freshly boiled corn, but not everyone is aware of how healthy and tasty the porridge made from this grain is, so they often simply ignore it as a side dish or main dish. However, corn porridge with milk or water, cooked according to a special recipe, can be as healthy as buckwheat and is not inferior in taste to other cereals - the main thing is to know how to cook such porridge correctly in order to get the maximum benefit and taste from it.

How to cook corn porridge with milk

The technology for cooking porridge from corn grits is not very different from the recipe for other cereal dishes. First, the cereal is washed in several waters, then poured with milk, salt and a spoonful of sugar are added and cooked over low heat, stirring occasionally. After cooking, the dish is flavored with butter or other ingredients are added. Milk corn porridge turns out very tasty with raisins, pumpkin, honey, and dried fruits. A savory cereal dish is complemented with meat, cracklings, mushrooms, salty cheese, herbs or vegetables.

How long to cook corn porridge with milk? It must be said that porridge made from corn grits with milk is not a quick dish; even highly crushed corn grains remain very hard, so they take a lot of time to completely boil. You need to keep the dish on the fire for about half an hour, then cover the pan with a lid and let it brew for 40-45 minutes.

The cooking time directly depends on the size of the grains: the finer the grind, the sooner the grains will cook. Grinding initially determines the consistency of the finished dish: to prepare crumbly porridge or milk soup, it is better to use coarsely ground corn. For mash porridge, Moldavian hominy or Italian polenta, corn flour or medium-ground grits are suitable.

Recipes for corn porridge with milk

This cereal is famous all over the world for its beneficial properties, because corn is very rich in vitamins of various groups. It contains various amino acids and trace elements necessary for the normal functioning of the body. Corn grains contain a lot of fiber, and the calorie content of corn porridge is not very high - about 150 kcal per 100 grams, so it is considered a dietary product. Milk porridge made from corn grits is ideal for the diet of babies, because its gluten content is minimal.

Many people include this tasty and healthy cereal in their daily diet very rarely, because they do not know how to cook corn porridge with milk or even how to cook it with water. There are features that you need to remember before you start preparing this cereal dish. Below you will be presented with different options for corn porridge with photos and a step-by-step description of the recipe.

Corn grits porridge

Number of servings: 4 persons.
Calorie content of the dish (100 g): 120.6 kcal.
Purpose: for breakfast.
Cuisine: international.

The classic recipe for corn porridge with milk always remains relevant and in demand. To cook liquid milk soup, you should take 6 times more milk than cereal. To prepare thick porridge, the required amount of cereal and liquid must be determined based on the standard proportion - 1 cup of chopped corn to 3.5-4 cups of milk.

Ingredients:

coarse corn grits - 1 tbsp.;
milk – 4 tbsp.;
salt - a pinch;
sugar or honey - to taste.

Cooking method:

Pour milk into the pan, add salt. Boil.
Then pour the washed cereal into the liquid and mix thoroughly to avoid the appearance of lumps.
Cook over medium heat for 20 minutes without a lid. Don't forget to stir from time to time.
Cover the pan with a lid and leave on low heat for another 40 minutes.
After turning off the stove, add butter and sugar or honey to taste to the milk soup.

Corn flour porridge

Cooking time: 56 minutes.
Number of servings: 8 persons.
Calorie content of the dish (100 g): 102.3 kcal.
Purpose: for breakfast, dinner, holiday table.
Cuisine: Moldavian.

The world famous Moldavian mamaliga is made exclusively from corn flour. Due to the miniature size of the grains, after cooking and cooling the mass turns into an elastic but soft cereal cake, which can be easily cut into portioned pieces with a damp knife or thread. The traditional recipe for this wonderful side dish with photo is described below.

Ingredients:

corn flour - 3 tbsp;
water – 5 tbsp.;
salt – 0.5 tbsp. l.;
vegetable oil – 1 tbsp. l.

Cooking method:

Boil water in a thick-walled saucepan.
Add salt, add vegetable oil.
Add corn flour in a thin stream, while actively stirring the liquid.
Cook over medium heat for 15 minutes, stirring occasionally.
Then reduce the heat to low and continue cooking for another 25 minutes.
Turn the container with the finished dish onto a large wooden board. Carefully remove the hominy from the pan.
Let cool slightly, then cut into portions.

For a child

Cooking time: 45 minutes.
Number of servings: 2 persons.
Calorie content of the dish (100 g): 114.8 kcal.
Purpose: for breakfast.
Kitchen: children's.
Difficulty of preparation: easy.

Corn flour is also an ideal base for baby milk porridge. The main advantage of the cereal is that it contains almost no gluten, so it is suitable for even the youngest children and allergy sufferers. If ready-made flour is difficult to find on sale, you can easily prepare it yourself using a coffee grinder. To make a plate of porridge more appetizing, you can decorate it with fruits or fresh berries.

Ingredients:

corn flour - 3 tbsp. l.;
milk – 1 tbsp.;
sugar – 1 tbsp. l.;
butter – 10 g;
fruits, berries - to taste.

Cooking method:

Bring milk to a boil.
Reducing the heat to low, carefully add flour in a thin stream, stirring vigorously.
Cook for 15 minutes, stirring all the time. Then turn off the fire.
Add sugar and butter.
Wrap the pan in a towel and leave on the hot stove for another 15-20 minutes.

With pumpkin

Cooking time: 72 minutes.
Number of servings: 6 persons.
Calorie content of the dish (100 g): 107.1 kcal.
Purpose: for breakfast, dinner, dessert.
Cuisine: Russian.
Difficulty of preparation: medium.

Corn porridge made with milk and pumpkin turns out to be very tasty, healthy and nutritious. Sunny corn together with sweet and bright pumpkin create a unique flavor duo, and if you cook the dish not just on the stove, but in a clay pot in the oven, and add a little honey, even the most fastidious gourmet will not be able to resist such a treat.

Ingredients:

medium-ground corn grits – 1.5 tbsp;
milk – 6 tbsp;
pumpkin – 300 g;
butter – 35 g;
sugar – 2 tbsp. l.;
honey - to taste.

Cooking method:

Boil the milk. Pour half of it into a saucepan and add the corn there, stirring thoroughly.
Simmer over low heat for 20 minutes.
Pour the other half of the milk over the diced pumpkin pulp. Cover with a lid and leave.
Then place the milk-cereal mixture and pumpkin with milk in layers in a large pot. Sprinkle each layer with a little sugar and top with a piece of butter.
Cover with a lid or foil and place in an oven preheated to 200 degrees for 40-45 minutes.
After bringing the dish to readiness, the mass is mixed, divided into portions and honey is added.

With cheese

Cooking time: 48 minutes.
Number of servings: 4 persons.
Calorie content of the dish (100 g): 98.8 kcal.
Purpose: for breakfast, dinner.
Cuisine: Georgian.
Difficulty of preparation: easy.

Many peoples highly value the taste and benefits of corn grits, so almost every national cuisine can boast of a delicious original dish made from this grain. Georgians often prepare unsweetened corn porridge with suluguni cheese, which can easily be replaced with another salty cheese - feta cheese or Adyghe cheese. The authentic name of the dish is elarzhji. See the step-by-step recipe with photos below.

Ingredients:

coarsely ground corn grits – 1.25 tbsp;
milk – 1.7 l;
salted cheese – 450 g;
salt – 0.5 tsp.

Cooking method:

Wash the corn well. Cut the cheese into thin long strips or grate it on a coarse grater.
Pour milk into a thick-walled saucepan or cast-iron pot. Place on medium heat and let it boil.
Place salt and cheese into boiling liquid. Stir thoroughly.
Gently add the cereal, stirring continuously.
Continue stirring for about 10 minutes until the mixture begins to thicken.
Then cover the pan with a lid, put on the lowest heat and simmer for another 25-30 minutes. Serve the dish hot.

With dried fruits

Cooking time: 65 minutes.
Number of servings: 6 persons.
Calorie content of the dish (100 g): 122.7 kcal.
Purpose: for dessert.
Cuisine: international.
Difficulty of preparation: medium.

Corn porridge always turns out tasty and satisfying, but in its usual form it quickly gets boring. But you can make a chic dessert from it - a sweet casserole of corn porridge in milk with dried fruits. This format of boring ordinary porridge will appeal to both children and adults. The main thing is not to overdo it with sugar, because dried fruits themselves are sweet. You can always make a dish sweeter by simply adding a little honey, jam or condensed milk.

Ingredients:

corn grits - 1 tbsp;
water – 1 tbsp.;
milk – 1 tbsp.;
sugar – 2 tbsp. l.;
dried apricots, raisins, figs – 50 g each;
egg – 1 pc.

Cooking method:

Rinse the cereal, add cold water and leave for a couple of hours.
Then drain the water, add fresh water, and put on fire.
Cook for 15 minutes, then add a glass of boiled milk.
Turn off the heat, but leave the cereal and milk on the hot stove for another 20 minutes.
Meanwhile, pour boiling water over the dried fruits and leave for 10 minutes, then drain and cut into small cubes.
Cool the porridge slightly, add dried fruits, sugar and eggs. To stir thoroughly.
Grease a baking dish with butter and place the prepared mixture into it.
Bake in the oven for 15-20 minutes until golden brown.

With meat

Cooking time: 53 minutes.
Number of servings: 4 persons.
Calorie content of the dish (100 g): 164.3 kcal.
Purpose: for dinner, on a hike.
Cuisine: Russian.
Difficulty of preparation: medium.

If you want to cook something hearty and tasty for a family dinner, try this recipe for corn porridge with meat and vegetables. Men will like a fattier option with pork or lamb, and if you take lean beef or chicken, you will get a low-calorie dish that will not harm your figure. This variation of corn porridge will be an excellent alternative to pilaf.

Ingredients:

chicken fillet – 280g;
carrots – 1 pc.;
onion – 1 pc.;
bell pepper – 1 pc.;
corn grits – 150 g;
vegetable oil – 40 ml;
salt – 0.5 tbsp. l.;
spices - to taste.

Cooking method:

Cut the chicken fillet into not very large pieces and place in a frying pan heated with fat. Fry over medium heat for 4-5 minutes.
Cut a large onion into half rings and add to the meat. Fry until soft and translucent.
Grate the carrots on a coarse grater and also add them to the frying pan.
Next, send the bell pepper cut into half rings. Stew the meat and vegetables until half cooked.
Next, pour the washed cereal into the frying pan, add salt, spices, and add two glasses of water.
Simmer the dish over low heat for about half an hour, adding water if necessary so that the porridge does not end up dry.
Before serving, sprinkle with fresh chopped herbs.

With banana

Cooking time: 40 minutes.
Number of servings: 3 persons.
Calorie content of the dish (100 g): 96.5 kcal.
Purpose: for breakfast.
Kitchen: children's.
Difficulty of preparation: easy.

Corn porridge with milk is loved not only by children, but also by adults. Corn goes well with any other food, both sweet and salty. If you supplement corn milk porridge with fruits, you will get a real vitamin bomb. Banana is good for this purpose. It is rich in vitamins and microelements, and is easily converted into puree, so this dish is recommended by pediatricians as an essential component of the children's diet.

Ingredients:

corn flour – 0.5 tbsp;
milk – 450 ml;
water – 1 tbsp.;
salt - a pinch;
sugar – 1 tbsp. l.;
butter – 15 g;
banana – 1 pc.

Cooking method:

Pour milk and water into the pan and let it boil.
Then add salt and carefully add flour.
Cook over low heat for half an hour, then add sugar and butter. Cover the pan with a towel and leave to brew for 10 minutes.
Meanwhile, mash the banana into a puree and add to the porridge before serving.

In a slow cooker

Cooking time: 60 minutes.
Number of servings: 4 persons.
Calorie content of the dish (100 g): 120 kcal.
Purpose: for breakfast.
Cuisine: international.
Difficulty of preparation: easy.

The electronic miracle pan has long been a good helper for many housewives. You can cook anything in a slow cooker, and porridge made from corn grits is no exception. True, inexperienced housewives may not succeed the first time. To do this, it is worth remembering some subtleties of the recipe. How to cook corn porridge with milk in a slow cooker, read below.

Ingredients:

corn grits – 200 g;
water – 2/3 cup;
milk – 1 and 1/3 tbsp.;
salt - a pinch;
sugar – 1.5 tbsp. l.;
butter – 35 g.

Cooking method:

Rinse the cereal well, place it in a multicooker bowl and add water.
Add salt, sugar, mix.
Cook in the “Milk porridge” mode for 25 minutes.
After this time, pour milk into the porridge and set the timer in the same program for another 20 minutes.
After the beep, leave the multicooker closed and let the porridge brew for about a quarter of an hour, then season it with butter.