Today, corn grits are eaten for breakfast in almost all families. It is in the same row in terms of usefulness with oatmeal, buckwheat, rice and other cereals. Learn how to cook corn porridge quickly, nutritiously and with health benefits.

Not a single baby food is complete without fragrant porridge “the color of the sun”. Today we will talk about corn grits and the variety of dishes that can be prepared from it.

For the first time, this type of cereal crop was domesticated on the western continent - on the territory of modern Mexico. One of the versions of the origin of the modern variety of corn is the selection work on one of the wild species. The role of corn in world history is great. Scientists are of the opinion that all ancient Western civilizations owe their appearance to corn, which at that time was the basis of agriculture.

Corn grits are made from corn cobs. During the processing of the latter, the bran shells and the germ are separated from the endosperm. He goes to cook cereals. Not any corn is used in production, but only those varieties in which the grains meet certain proportions of the vitreous and mealy parts.

Types of grinding

When processing corn, three types of grinding are obtained.

1. Polished grits- used for consumer purposes for the population.
2. large groats- used for industrial purposes in the manufacture of corn flakes.
3. small groats- used in the food industry for the manufacture of corn sticks.

It is polished cereals that are found on the shelves of mass markets. These are crushed pieces of grain that do not have a specific shape. The multifaceted sides of the grain particles are polished during the production process. There is no difference between large and small grains, except, in fact, the size of the particles.

Composition and benefits

Corn porridge is one of those few cereals that are rich in a large number of substances that are beneficial to the body. All contained elements are vital for a person. Cornmeal contains histidine and tryptophan, which are plant protein components.

The chemical composition of corn grits refers it to the list of products that are recommended for the diet of losing weight people, as well as pregnant women.

Corn porridge has the following beneficial qualities:

• hypoallergenic chemical composition- corn porridge is among the first products introduced into complementary foods for infants;
• regulation of blood cholesterol levels- porridge boiled in water is prescribed in the treatment of gastrointestinal diseases;
• dietary product- porridge on the water is able to cleanse the body of excess fats and toxins, favorably affects the digestive process;
• porridge of youth- increases the production of its own elastin, due to which it heals and rejuvenates the skin;
• rich in fiber- invaluable benefits for bowel function;
• porridge for expectant mothers- the presence of folic acid in the composition makes it an indispensable product in the diet of expectant mothers;
• heart porridge- improves the condition of the cardiovascular system and strengthens the nerves.

Delicious porridge for breakfast can be prepared in any way available to you - in a saucepan, oven or using.

No matter which method is preferred, porridge is always obtained at the highest level of taste and texture. But the most important thing is that, in addition to saturation, it brings many benefits to the body.

It should be noted right away that cooking on the stove requires increased attention of the hostess. Porridge should be constantly stirred and cooked over low heat, using thick-walled dishes. Otherwise, the cereal will burn.

is a modern assistant in the kitchen of any housewife. This kitchen chef can cook everything quickly, tasty and does not require the attention of the hostess. Also, most multicookers have a "Delayed start" function. This means that if you fill up all the necessary ingredients in the evening, the whole family will have healthy fragrant corn porridge for breakfast.

The oven also takes pride of place in the kitchen and is able to cook friable, tender porridge quickly enough. It is enough just to have special heat-resistant forms for cooking.

Each product has its own characteristics in the preparation process. Cornmeal is no exception. Cooking it correctly is quite difficult, because you need to save the maximum benefit for the body.

So, the basic rules to follow when preparing corn porridge:

• the ratio of dry cereals and water during cooking should not be less than 1:2.5. Subject to slow cooking. If the porridge boils strongly, then the liquid evaporates faster, which means that there is a chance to get raw burnt porridge;
• to use for the preparation of "sunny" porridge, you need dishes with thick walls, ideally - dishes made of cast iron;
• regular stirring of porridge prevents sticking of thick cereals to the walls of the dishes and contributes to uniform cooking;
• the cooking time of porridge should not be less than 20-25 minutes from the moment of boiling, but most often this parameter is calculated individually;
• readiness can only be determined by taste sensations. Many people judge the unpreparedness of porridge because of the rigidity of the cereal. But this is due to the specific shape of the grains themselves;
• to serve corn porridge deliciously, it is worth cooking more butter, then it becomes noticeably tastier.

The appearance of cereals after cooking changes from crumbly to viscous. After standing and cooling, it hardens.

Still, the most common option for cooking porridge is cooking on the stove. Let's figure out how to cook corn porridge in a saucepan, spending a minimum of nerves and time.

There are a large number of recipes for making corn grits. Let's consider the main ones.

Corn porridge cooked on water is close to the diet menu. It is low in calories, but promotes rapid satiety. In addition, it has a positive effect on the work of the digestive tract.

However, people with peptic ulcers of the stomach and intestines should be treated with caution. In this case, porridge is contraindicated. It is also worth postponing the intake of corn porridge for people suffering from dystrophy. The main problem is lack of weight. And porridge is low-calorie and does not contribute to a set of kilograms.

For porridge from corn grits on water, you will need cereals and water in a ratio of 1: 3, as well as spices to taste and a piece of butter.

After the water boils, spices and corn grits are added to the container. Everything is thoroughly mixed so that the grains do not form lumps. Bring to a boil with regular stirring at intervals of 4-5 minutes. After boiling, the flame is reduced to a weak one, but so that the porridge continues to boil. Cook, taking into account the rule of regular stirring. Drizzle with butter when serving. Healthy porridge is ready.

If you prefer sweet porridge, then when cooking after boiling, add a sweetener to taste.

On milk

Milk porridge is a common dish in any family with small children. Milk is very beneficial for humans. This is a natural product of animal origin, which is rich in a large number of micro and macro elements. Today, everyone can choose the quality of milk according to their preferences - goat or cow, homemade or store-bought, with a certain amount of fat content.

Porridge with milk most often means diluting milk with some part of water. So, for cooking, you will need water and milk in a 2: 1 ratio, a glass of cereal, spices to taste and a piece of butter.

Initially, the cereal is cooked in water until tender on a small flame. During the cooking process, spices are added to taste. After the water has evaporated, milk is poured into the pan and the porridge is brought to readiness with constant stirring. Serve this hot with butter. Honey can be added if desired.

Italian (polenta)

One of the varieties of corn porridge is "polenta" - a dish based on cornmeal. This is one of the types of thick porridge. It can be served as a separate dish, or as an excellent side dish for meat. The dish has Italian roots. Historically, this dish was the main meal of the poor, and later began to occupy a special place in the menu of expensive Italian restaurants.

The quality of cooked polenta depends, first of all, on the quality of the main ingredient. The finished dish should be creamy and have a smooth texture. This is achieved by dissolving starch.

Italian culinary experts recommend using a 1:3 ratio of flour and water for this dish. The porridge is simmered over low heat in a heavy-bottomed pot (ideally a copper bowl) with continuous stirring.

Basic Recipe:

• cornmeal - 1 part;
• water - 3 parts;
• salt to taste.

Flour is introduced into boiled salted water in small portions so that lumps do not form. Better to use a whisk. Then for half an hour we do not leave the stove and stir the polenta monotonously with a wooden spoon.

We determine the readiness of the dish visually - the mass is separated from the walls of the dishes and the bottom, forming a thin crust on them. Ideal uniform consistency and creamy taste are guaranteed. But if the proportions were a little calculated and the mass is too thick, you can add a little boiling water and bring to the desired consistency over low heat.

with pumpkin

Pumpkin is a vitamin-rich autumn product. It can also be introduced into corn porridge, further saturating its taste. Ripe pumpkin is cleaned from the peel, pulp and seeds. The hard part is cut into small cubes and covered with sugar until the juice is released. We put the aluminum container with the pumpkin on low heat and cook until tender, stirring occasionally.

While the pumpkin is being cooked, wash the corn grits and pour hot milk until swollen. We combine the finished pumpkin with swollen cereals, add salt and let it boil. To make the porridge reach, cover the pan with a lid and wrap it in several layers. This method will make the porridge especially fragrant and tender.

The benefits of dried fruits for the body are invaluable. They are not only rich in trace elements, but also have a beneficial effect on the body as a whole. Ordinary corn porridge can be made even tastier and more nutritious precisely by adding a piece of dried fruit to it.

If they are large - grind for ease of use. Pour dried fruits with boiled water in advance and give time for swelling. Cooking corn porridge according to your favorite recipe. 10 minutes before readiness, add pieces of dried fruit and cook the remaining time. After that, remove the pan from the heat and wrap it so that the porridge is saturated with the taste and aroma of dried fruits.

How to cook corn porridge in a slow cooker?

You can also cook corn porridge using kitchen gadgets. Each multicooker has a porridge cooking mode.

To cook it from corn grits, grease the multicooker bowl with butter and put the washed grits, salt and water in standard proportions. The "Porridge" mode is designed for 40 minutes.

Cooking porridge in the microwave

To cook porridge in the microwave, be sure to use refractory dishes, otherwise another container may burst during the cooking process. For porridge, you can use any recipe that has been tested by experience.

To make the porridge cook quickly, use the highest power and set the timer for 5 minutes. During cooking, you can add salt or sugar. After the timer expires, the power is reduced to medium, and the porridge is cooked to the end.

Do not forget that corn porridge requires attention and constant stirring. After cooking, butter is added.

Conclusion

We considered several options for preparing a fragrant and healthy dish for people of all ages. How to cook corn porridge for your family is up to the hostess to decide. Even in gloomy weather, corn porridge can cheer you up and give you a ray of sunshine.

Corn porridge is tasty and healthy. But to cook it, you need to try. For information on how to cook corn porridge, read this article.

About the technique of cooking corn porridge

On the shelves of stores you can see corn grits of different grinding. The larger the grain, the longer it will take to cook delicious porridge.

What you need to know:

• Be sure to rinse the cereal before cooking. Even if it is small, you can put it in a sieve and rinse.
• In order to cook delicious porridge, you need to take a pan with thick walls. The porridge will languish and will not stick to the bottom.
• When cooking porridge, you need to stir it periodically.
• The degree of grinding will determine the duration of cooking cereals. If the grinding is medium, then the porridge should be cooked on low heat for half an hour.
• Corn grits should be poured into boiling water. Add salt or sugar to the water beforehand.
• Delicious and tender porridge will turn out if you add milk and butter. Milk can be diluted with water if you cook porridge for children. If for a side dish, then it is better to cook porridge on the water.
• If you need to cook liquid porridge, then take 4 cups of water, if thick, then 3 cups of liquid. Remember that the finished porridge will thicken a little.

corn porridge recipe

Prepare the following:

• water - 2.5 cups;
• cereals - 250 g;
• salt - to taste.

You need to cook like this:

• Water must be poured into the pan, wait for it to boil.
• Rinse the cereal thoroughly, wait until the excess liquid drains.
• Pour into a pot of boiling water. Stir, wait until it boils.
• When the water boils, you need to reduce the heat, salt, cover with a lid so that there is a gap. Cook for half an hour, stirring occasionally.
• The porridge will become thick after 20 minutes, you need to stir the contents more often so that the corn porridge does not burn.
• After half an hour, you need to remove the pan with porridge, mix, add butter (optional), mix again. Then wrap the pan with something warm (for example, a towel) and leave to infuse for 1 hour.

Corn porridge in the oven

To cook porridge according to this recipe, you will need:

• cereals - 250 g;
• water - 2.5 cups;
• sugar or salt, butter, raisins - to taste.

And how this dish is prepared:

• Soak raisins in cold water for 1-2 hours before cooking.
• The cereal should be washed in cold water.
• Pour water into a saucepan, boil.
• Put the grits in a cauldron with thick walls, you can put it in a baking pot, pour boiling water.
• Without stirring, add salt and sugar, raisins. Now you can mix and close the lid of the cauldron.
• The temperature must be set to 200 ° C, cook for 40 minutes. Try it, if the cereal has not softened, then it will take even more time.
• Remove the cauldron from the oven, open the lid, stir, put it back in the oven, continue cooking the porridge until a golden crust appears.

Corn porridge with milk

An excellent option for a children's menu is corn porridge cooked in milk. It is important here that the porridge be liquid, because as it cools it will thicken.

Products:

• water - 100 ml;
• milk - 150 ml;
• cereals - 2 tbsp. (with a slide);
• butter - to taste;
• salt or sugar - to taste.

Porridge for the children's menu:

• Milk and water need to be heated, add sugar.
• As soon as the liquid begins to boil, pour in the corn grits (washed), mix.
• Cook the porridge over low heat for 25 minutes.
• Do not forget to stir constantly, and if you want to cook porridge faster, you must first grind the dry cereal in a coffee maker, then it will take 15 minutes to cook the porridge.

You can add crushed apples and other fruits to the porridge. An older child can put chopped nuts and dried fruits in ready-made corn porridge.

Corn porridge in our country is not very popular. More often, corn is associated with cereal or sweet sticks, which are very fond of children. However, among all kinds of cereals, in terms of its usefulness, it takes an honorable fourth place, second only to buckwheat, oatmeal and lentils. Corn grits are rich in microelements and vitamins, remove toxins from the body well, and it is also successfully included in diets for cardiovascular diseases. For breakfast in many Russian families it is customary to cook milk porridge. Why not start cooking it from corn? Consider the recipes for making cereals in milk from corn grits.

• small (the size of the grains is like that of semolina);
• medium (grains like wheat or barley groats);
• large.

Separately, you need to highlight more corn flour, the grains of which are crushed to a powder.

Fine grinding of cereals is also referred to as coarse corn flour, from which traditional dishes are prepared in some countries: hominy in Romania and polenta in Italy. In our country, cornmeal porridge is cooked for small children up to a year old and used as the first complementary foods.

Corn porridge in milk can be made from cereals of any grinding, but you need to know this nuance: the smaller it is, the sooner the dish will be ready. Recipes usually state that the cooking time for porridge is 30 to 40 minutes. A dish of coarse grains is cooked for about an hour.

Pre-soaking cereals is usually necessary when porridge is cooked for baby food. It is believed that in this way phytic acid is neutralized, which prevents the absorption of beneficial substances (nutrients) in the intestines.

How and how much to cook milk porridge

It is better to cook milk porridge in a saucepan with a thick bottom or in a cauldron, as corn sticks to the bottom very quickly and strongly. It must also be remembered that continuous stirring is a prerequisite.

The ratio of the main ingredients is as follows: cereals, water, milk - 1:2:2. With such proportions, the porridge turns out to be boiled, but not steep. If you want a thinner dish, you can dilute the milk with another glass of water. Then the ratio will be as follows: cereals, water, milk - 1:3:2.

Milk porridge from corn is prepared in three stages:

1. Boil the cereal in boiling water until it swells, until the water evaporates.
2. Pour the swollen cereal with milk (if liquid porridge is required, another glass of water is added), cook under the lid until cooked, mix.
3. We insist porridge for several minutes.

Corn porridge in milk will turn out even tastier if you add lemon zest, dried fruits, vanilla, ground cinnamon, any fresh fruits to it when serving. It is allowed to flavor the dish with honey - both tasty and healthy. In the latter case, you can reduce the amount of sugar or even do without it.

Step by step recipes

Classic variant

Required Ingredients:

• medium-ground corn grits - 1 cup;
• purified water - 2 cups;
• milk - 2 glasses;
• sugar - 1 tablespoon;
• salt (to taste).

If you decide to cook porridge from coarse corn grits, then only the cooking time will change.

Cooking process:

1. Boil milk, cool.
2. Rinse the corn grits in a sieve with cold water.
3. Boil water in a large thick-walled saucepan, season with salt.
4. Add grits to boiling liquid.
5. Cook over low heat, stirring constantly, until the moisture has evaporated.
6. Pour steamed cereal with boiled milk. Add a glass of water if necessary.
7. Cook for another 15-20 minutes, stirring every 2-3 minutes. The pan is supposed to be covered with a lid in between stirring, so that the grits are more boiled.
8. Put a piece of butter in the finished porridge and let it brew.
9. Season the dish with sugar or honey and serve.

The cooled porridge from corn turns into a thick homogeneous mass. To make it liquid again, you just need to heat it up.

Video: cooking milk corn porridge on the stove

Liquid dish of flour for babies

If the baby has already tasted rice porridge and is more than eight months old, you can try adding corn to his diet. It is allowed to do this after the introduction of dishes on the water into complementary foods and in the absence of an allergy to milk in the child.

Required ingredients for one serving:

• cornmeal - 3 tablespoons;
• water - 100 ml;
• milk - 200 ml;
• salt, sugar (to taste).

Cooking process:

Cooking in a multicooker

In a slow cooker, it is easiest to cook corn porridge with milk. The process does not require constant stirring. If all proportions are correctly observed, then the croup will not burn to the bottom.

To make two servings of sparse corn milk porridge, we need:

• corn grits - 100 g;
• purified water - 1.5 cups;
• pasteurized milk - 1.5 cups;
• butter - 50 g;
• sugar, salt (to taste).

Cooking process:

1. Put the washed cereal in the bowl of the multicooker.
2. Pour in milk and water.
3. Salt and add sugar to taste.
4. We select the "Milk porridge" mode, set the time - 35 minutes.
5. When the dish is ready, then in the "Heating" mode we withstand another 15-20 minutes.
6. We serve porridge on the table.

Video: corn porridge in milk with pumpkin in a slow cooker

Porridges occupy a special place in the diet of every person, as they are a storehouse of vitamins, minerals, amino acids, proteins, carbohydrates and fiber. Porridge can act as a full breakfast, lunch or dinner, as well as a side dish, and it occupies a special place in baby food. All cereals are divided into crumbly, viscous and liquid, depending on the cereals used. However, very often novice cooks are faced with such a problem as ignorance of the basics of cooking cereals. For example, few people know how to cook corn grits. To properly prepare the second dish of cereals, you just need to follow a few simple tips.

Consider what it is and how it is prepared.

It should be noted that corn grits contain a large amount of silicon, which helps strengthen teeth, and few calories. It helps to remove fats and toxins from the body, improve the activity of the cardiovascular system. Cereals are widely spread in Moldova and Romania, here they are cooked regularly. But how to cook corn grits?

First you need to put salt, sugar and the cereal itself (at a ratio of 1: 2) into boiling water or milk and simmer for five minutes, then cover the pan with a lid and cook for another fifteen minutes. This is the most common way to prepare corn porridge.

Very often, ready-made porridge is diluted with milk, yogurt or fruit puree. They also use fried tomatoes, onions and peppers as an additive to porridge, and at the end of cooking, cheese cut into small pieces is added to the pan. Also served with cream, cheese or pumpkin.

Let's consider another recipe, like cereals, if a sufficiently large cut is used.

It is necessary to pour cereals into boiling water (at a ratio of 1: 1) and cook on low heat for ten minutes, after which milk is poured into the pan, sugar is added, and everything continues to cook for another twenty minutes. After all, the pan is removed from the stove and placed in the oven for half an hour.

Thus, now every culinary specialist knows not only how much corn grits are cooked, but also how it is cooked correctly.

You need to know a few rules for making viscous cereals, which include corn. Such cereals are cooked in milk or water, and all grains must be boiled. The finished dish is poured with butter and sprinkled with sugar.

You can also make a casserole out of corn grits. Let us consider in detail how and how much to cook corn grits in this case.

This will require half a kilogram of cereal, two liters of water, one yolk, grated cheese, two glasses of milk, butter and salt.

Groats are poured into a pot of cold water, salted and boiled. Ready porridge should be put on a greased baking sheet, grease with yolk, sprinkle with cheese and pour over the next. oil. The dish is baked in the oven and served with hot milk.

It should be noted that corn grits are a source of protein, lysine and tryptophan, carbohydrates that normalize blood sugar levels. In addition, carbohydrates help strengthen nerve cells, which has a positive effect on the entire human nervous system, so corn porridge is recommended for elderly people. At the same time, regardless of how to cook corn grits, it will still benefit the body, excluding the possibility of lowering cholesterol levels in the blood, promoting the removal of fats from the body and preventing its aging. Therefore, regular consumption of porridge from corn helps to improve complexion, cleanse the skin and even prevent the development of oncology.

• polished - for consumption;
• large - flakes are made from it;
• small - sticks are made from it.

Corn porridge is rich in trace elements that are necessary for the life of the body. Among its useful qualities are:

• hypoallergenic - can be used as the first food for children;
• normalization of cholesterol levels;
• body cleansing;
• improved digestion;
• skin rejuvenation;
• fiber content;
• improvement of the nervous system;
• beneficial effect on the work of the heart, blood vessels.

Also, the composition of corn flour includes histidine and tryptophan, which are components of vegetable protein. The chemical composition is suitable for women during the period of bearing a child.

Recipes for making delicious porridge

Before cooking, it should be borne in mind that the larger the grain for which corn was used, the longer the time is spent.

Basic rules of cooks:

1. Groats should be thoroughly washed, regardless of grinding.
2. Cookware is used only with thick walls.
3. Pour the main component into the boiling liquid, stirring.
4. Cook over medium or low heat.
5. To prepare a liquid mass, the ratio of cereals to liquid should be 1:4, and for a thick one - 1:3.
6. After cooking, you need to hold the dish under the lid for a quarter of an hour.

Adding milk and butter will add tenderness. If porridge is prepared for a child under one year old, then the milk needs to be diluted. Women know how to cook maize porridge: they have their own secrets and recipes according to which they cook it. Various products will help to give a new, unusual taste.

Porridge on the water

Corn porridge on the water is combined with meat, fish and vegetables. You can add nuts, dried fruits and honey to the dish, which diversifies the children's menu. Cooking this option is easy, but long - 60 minutes.

For cooking you need:

• corn flour - 1 tbsp;
• water - 600-800 ml;
• butter - 50 gr;
• salt - a pinch.

Cooking

1. Add processed maize and seasoning to boiling water.
2. Cook until boiling over medium heat for half an hour, stirring.
3. Remove from stove, add oil and stir.
4. Insist.

You can add honey, but it is better after the porridge has cooled. So it will retain useful properties.

Unsweetened porridge is suitable as a side dish.

Porridge with milk

Cooked porridge with milk is the simplest dish, but it is difficult to underestimate its benefits. The beneficial properties of milk increase the benefits of corn grits. You can cook corn porridge in milk so that it is soft and juicy if you initially boil the grain processing product.

Products:

• cereals - 150 gr.;
• water - 0.4 l;
• milk - 0.2 l;
• salt - a pinch;
• sugar - 1 spoon;
• drain oil. - 50 gr.

Cooking steps

1. Add the main component to the boiling liquid.
2. Cook over low heat until the liquid has evaporated.
3. While stirring, add milk, sugar, salt.
4. Cook for another quarter of an hour. Add oil, mix.

Porridge with milk is high-calorie. But at the same time, it contains a lot of vitamins. It makes an excellent breakfast option.

Cooking in a multicooker

Cooking in a slow cooker saves time and preserves the useful properties of the product. This process is simple and uncomplicated: you do not need to monitor the readiness of the dish and stir it regularly.

Products:

• cereals - 1 tbsp.;
• water - 600 ml;
• oil - 50 gr;
• salt - to taste.

How to cook porridge in a slow cooker

1. Pour the corn product into the bowl of the device.
2. Salt.
3. Pour in the liquid and stir.
4. Set the desired mode.
5. After cooking, let the dish brew.

To make the porridge thicker, you can leave it in the “Heating” mode for half an hour.

Add oil before use.

The recipe for milk porridge in a slow cooker is very simple. The principle of preparation is similar, only milk and sugar are used instead of water.

Microwave cooking

You can use the microwave to cook porridge quickly. This solution will save time and get a tasty and healthy dish without much effort.

Would need:

• cereals - 1 tbsp. A finely ground product is required so that it is completely boiled;
• water - 0.6 l;
• salt, sugar - to taste;
• oil - 50 gr.

Cooking

1. Add hot water to the container - for 1 tbsp of cereal 3 tbsp of liquid.
2. Add grains, salt and mix well.
3. Cook for 5 minutes on full microwave power.
4. After 2-3 minutes, you need to get the dish, mix and send it to the microwave for a couple of minutes.

Attention!

Heat-resistant utensils are required for microwave cooking. Containers made of other material may burst.

Eat her hot.

Porridge with corn grits and pumpkin

If you add pumpkin to corn flour, you get a kind of dessert. The dish turns out fragrant and tasty, so no one refuses it.

For cooking are used:

• corn grits - 1 cup;
• milk - 500 ml;
• pumpkin - 0.4 kg;
• butter - 50 gr;
• sugar - 50 gr; salt - a pinch.

1. Put the grits in a pan and lightly fry.
2. Boil milk.
3. Pour the cereal to the milk and let it brew for 30 minutes.
4. Clean the pumpkin and cut into small pieces.
5. Pour the vegetable with sugar and leave until the latter is completely dissolved.
6. Boil porridge for a quarter of an hour.
7. Put the pumpkin to the cereal, add salt and cook until it is fully cooked.
8. Let it brew for 10 minutes.

Add oil before serving.

Maize porridge in the oven

Oven-cooked maize flour is a variation on the regular porridge recipe. This dish is suitable for people who follow a strict diet.

Products:

• cereals - 250 gr;
• water - 500 ml;
• sugar, salt - a pinch;
• butter - 40 gr;
• raisins - to taste

1. Soak raisins 2 hours before cooking.
2. Bring water to a boil.
3. Place the grits in a cauldron with thick walls or a baking pot.
4. Add boiling water, sugar, salt and raisins.
5. Mix and cover.
6. Place in the oven at 200 degrees for 40 minutes. It is necessary to get the cauldron from the oven and mix, then place it back.

If after the specified time the boiled cereal does not become soft, then the cooking time should be increased.

The last manipulation must be performed before the appearance of a golden crust.

Corn porridge with dried fruits

Porridge cooked according to this recipe will give strength, energy and vigor for the whole day. The child will like it, in addition, there will be no problems with digestion.

For cooking you need:

• cereals - 1 tbsp.;
• water - 500 ml;
• raisins - 75 gr;
• other dried fruits - 150 gr;
• sugar - 2 tbsp. l.;
• butter - 40 grams;
• salt - to taste.

Cooking

1. Dissolve sugar and salt in water and put on fire.
2. As soon as the water boils, add the cereal.
3. After re-boiling, reduce the fire to a minimum.
4. Cook for 15 minutes.

In the finished dish, you need to add oil and chopped dried fruits. Let it brew for half an hour and you can serve it to the table.

Delicious and hearty meat dish

Basically, porridge is served as a side dish, but if you add meat and vegetables to corn grits, you will get an independent dish. It is easy to prepare and the result will surprise you.

For cooking you need:

• corn grits - 0.3 kg;
• meat - 0.3 kg;
• carrots - 1 pc;
• onion - 1 pc;
• tomatoes - 3 pcs;
• water - 500 ml;
• sunflower oil - 50 ml;
• salt, pepper - to taste.

Cooking

1. Cut the meat into small pieces.
2. Grate carrots on a coarse grater.
3. Cut tomatoes and onions into cubes.
4. Put the meat in a frying pan with preheated oil, fry for 7 minutes.
5. Add onions and carrots, continue frying with meat.
6. After 5 minutes, add tomatoes to the products and continue to simmer.
7. Salt, pepper.
8. Add grits and fill everything with water.
9. Bring to a boil, reduce heat.
10. Cook for about 30 minutes until the liquid has completely evaporated.

The cereal prepared according to this recipe is tender, nutritious and very tasty.

Recipe with cheese

Porridge made from a processed corn product is a popular dish in many countries. But for its preparation, hard cheese is needed. This cooking option can be used as a side dish or an independent dish. Cornmeal goes well with any kind of cheese.

Ingredients:

• corn grits - 1.5 cups;
• hard cheese - 100 grams;
• butter - 50 grams;
• water - 0.6 liters;
• seasonings - to taste.

Cooking

1. Bring water to a boil.
2. Pour the main component of the dish into the boiling liquid, cook for 30 minutes over low heat.
3. Grate the cheese.
4. In an almost ready porridge, add butter and cheese, mix well.
5. Simmer until fully cooked.

Serve it hot.

The addition of herbs will help to give the finished dish an unusual taste. This must be done at the final stage of cooking.

Children's recipe

Corn porridge is hypoallergenic and therefore safe for the child. If you cook corn porridge in milk, then it will perfectly diversify the children's menu - it can be used as complementary foods or a full breakfast. It should be liquid, because it will thicken as it cools.

Ingredients:

• milk - an incomplete glass;
• water - 0.5 cups;
• corn product - 2 full tbsp. l.;
• butter - to taste;
• salt (sugar) - to taste.

Preparation consists of steps

1. Combine milk and water, put on fire.
2. Sweeten immediately.
3. As soon as the contents of the pan begin to boil, add the grits and mix well.
4. Cook over low heat for about half an hour. Cooking time can be halved if the cereal is ground in advance in a coffee grinder.

It is allowed to add crushed fruits, nuts, dried fruits. You can add a delicious flavor by adding vanilla.

When a child reaches 1 year old, cow's milk must be replaced with breast milk if he is on breastfeeding or with a mixture - with artificial feeding.

Italian recipe

If you want to cook something unusual, then Italian corn porridge is what you need. It should be eaten with cheese sauce, which will decorate everyday food. Ingredients:

• cereals - 1 tbsp.;
• milk - an incomplete glass;
• water - 4 tbsp.;
• hard cheese - 100 gr.;
• flour - 1 tbsp. l.;
• butter - 100 gr;
• paprika - to taste.

Cooking

1. Mix milk with water, put on fire.
2. Pour the main component into the boiling liquid.
3. Cook for half an hour over low heat. Stir with a whisk.
4. Cover the form for serving with cling film, put the finished porridge on it in the form of a layer, let it cool. As it cools it will thicken.
5. Prepare the sauce. Melt butter, add flour. The resulting mass is then simmered over low heat. Grate cheese, mix with the resulting mass, paprika, salt.

Before serving, it is necessary to cut the dish into portioned pieces and pour over the cheese sauce.

Cooking corn porridge is easy. You need to know the correct proportion of ingredients and cooking time. So that this healthy dish does not get tired, you can experiment in the kitchen with different recipes and ingredients.

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