Corn porridge is a tasty and nutritious dish. But to make it truly appetizing, you need to know some culinary subtleties.

Corn grits porridge

How is porridge on water? Both difficult and simple. Firstly, only finely ground cereal is suitable for it. Secondly, since corn absorbs moisture even in relatively dry rooms, the grain must be dried before cooking - in the oven or in a frying pan. And sift, because even in factory packages, husks from heads of cabbage are often found. Thirdly, dishes are also an important detail, especially for those who study using water or milk - in any case, they should be cooked in a small thick-walled cast iron. The cereal will not burn in it, as can happen in an enamel pan, but will cook evenly. Fourthly, it is very important to guess the correct ratio of water and cereal. Of course, recipes indicate certain standards, but they do not always work. Therefore, you will gradually figure out how to cook corn porridge in water so that it turns out tasty; skill comes with practice.

Ordinary corn porridge

The cooking technology is, in principle, simple. Water is poured into the cast iron pot approximately in a ratio of 1: 3. That is, if you take half a kilogram of cereal, then one and a half liters of liquid. Or for 2 cups of “corn” 6 - liquid. It needs to be brought to a boil, and a strong one at that. Add salt. Then add the cereal. And here is another difficulty in how to cook corn porridge in water. First add a small handful and stir. When it starts boiling again, add the rest. Or do it differently: pour in a thin stream, stirring all the time. It is important to avoid the formation of lumps. To do this, use a wooden spatula, which you insert into the center of the cast iron. This is what stirs the corn porridge. If it is cooked on water, it is easier to do this, because the boil should be no less than average. But you need to watch the milk so that it doesn’t run away. The process continues for 25-30 minutes. After this, the fire must be gradually reduced, without ceasing to stir. Pay attention to the desired degree of thickness. If you want it less often, remove it from the heat immediately. If you need it thicker, let it simmer for another 10-15 minutes. Season with butter or sour cream, fried onions - and off to the table!

Corn porridge with garlic and feta cheese

One of the variants of a dish called “corn porridge” (recipe with water) is Moldavian hominy. Its analogue has been known since the times of Ancient Rome and was called polenta. Unlike ordinary crumbly porridge, mamaliga is cooked into a thick, steep mixture, and when it is shaken out of the cast iron, it does not lose its round shape, like a pie. It is cut into slices and used either as an independent dish or as a side dish. They make the porridge salty and sweet, rich and lean. Try cooking this: boil water for 4 tablespoons of cereal, melt 4 tablespoons of butter in it, a little salt and make a medium-thick porridge. Take 250 g of chicken and a little (50 g is enough) bacon. Chop them finely and fry in vegetable oil until tender, seasoning them with seasonings. Add 2 tablespoons of cottage cheese (fat content does not matter), knead. Place the porridge in a frying pan, mix with the meat, and fry again. When serving, sprinkle with herbs and offer mayonnaise and ketchup. This unusual looking dish is very tasty!

Eat with pleasure!

Originally from America, corn came to Europe only in the Middle Ages. But it has come to modern times as a national product in Romania, Moldova, and Italy. In the first two countries, the cereal from it becomes the basis of hominy. In Italy, polenta has been prepared from it for many centuries, which is infused with a variety of flavors.

Features of cereals

In the corn family, only one species is a cultivated plant. And it was this that was used more than 60 centuries ago by American indigenous peoples to prepare cereals and bread. The difference between modern and “prehistoric” corn is size. According to ancient sources, the cobs then reached only 4 cm in length.

The Mayan Indians began breeding crops. Thanks to crossing food corn with wild corn, they managed to increase the cobs to 15 cm. Since then, the world's first grain crop has not changed.

Today, corn is calibrated based on the size of the kernels, and grits based on the type of grinding. In the Middle Ages, only coarse large grains were used, which required long-term boiling. Modern industry makes it possible to obtain instant porridge thanks to the finest crushing of kernels.

The use of corn porridge in nutrition is justified due to:

• its low calorie content- per 100 grams of product there are 86 calories, which makes the product suitable for dietary nutrition;
• gluten free- corn is suitable for people with individual intolerance to cereal protein, which provokes a persistent inflammatory process in the intestines and impaired absorption of substances. The absence of gluten allows the cereal to be used in the first complementary feeding of infants at the age of 6 months.

Cooking technique. How to cook porridge correctly

On sale you can find bright yellow corn grits. The features of its preparation are as follows.

• Cereals need to be washed. It is convenient to do this in a sieve, through which the dust will be removed with the water. This way you will eliminate the presence of excess moisture when cooking the product.
• Use a thick-walled pan for cooking. The porridge is not boiled, but simmers, which is why it often sticks to the bottom. To prevent this, it is important to choose dishes with a thick bottom. And stir the cereal frequently during cooking.
• How many minutes to cook corn porridge depends on the degree of grinding. But the sale usually includes medium-ground grains, which can be cooked for 30 minutes over low heat.
• You need to put corn in boiling water. First add salt or sugar to it, depending on the purpose of the dish.
• The most tender is corn porridge made with milk., the recipe of which includes adding butter for dressing. Milk can be combined with water to prepare breakfast. As a side dish, cereals are cooked in water.
• For thin porridge, use 4 cups of liquid. For a thick side dish - 3 cups per cup of corn.
• The finished dish thickens. Moreover, this happens no matter how much water you add to it. This property formed the basis for the preparation of Moldavian hominy, Italian polenta, and Georgian gomi.

The most famous European recipe for porridge made from corn flour is polenta. It is boiled, laid out in a thin layer on a baking sheet, where it thickens. Thanks to the use of a steep “knead”, the density of the layer is such that it can be cut with a knife. After cutting into portions, they are fried in olive oil, seasoned with garlic, tomatoes, and cheese.

In addition to cooking in a saucepan on the stove, there are other techniques.

• In the oven . The cereal is placed in clay pots, poured with salted boiling water, and covered with a lid. It is ready within 1 hour at 180°. served with butter and herbs.
• In the microwave. Use a glass saucepan with a lid. Pour boiling water over the corn grits, place in the microwave, set to maximum power. Cook for 7 minutes, stir, cook for another 5 minutes.

Delicious recipes with corn grits

Corn porridge is good for breakfast, cooked with milk. And for dinner, if served with meat and vegetables. Cheese, all types of peppers, Italian spices, and Georgian cilantro will be excellent “partners” for it. On the children's table it will be supported by yoghurts, homemade jam, and canned peaches. We invite you to learn how to quickly cook corn porridge with milk, water and Italian style.

With milk

It’s easy to cook milk porridge, you just need to follow the proportions, then it will turn out delicious, just like in kindergarten. An ideal solution and an easy way to have a delicious baby breakfast, and you can use this recipe already in the baby’s first year of life. Prepare the porridge thinner and serve immediately before it thickens. When using full-fat milk, the nutritional value of the product increases. But the kids don’t need it yet. It is ideal to combine cereal with milk of 1-2.5% fat and dilute it with water, you will get porridge as in the photo.

You will need:

• milk - 150 ml;
• water - 100 ml;
• corn grits - 40 g (2 heaped tablespoons);
• butter - a piece;
• sugar - 1 teaspoon.

Preparation

1. Combine water and milk in a saucepan and place on fire. Add sugar.
2. Add the prepared cereal after boiling and stir vigorously.
3. Boil for 15 minutes over low heat.
4. Add butter.
5. Boil for 15 minutes.

During the cooking process, the dish must be stirred regularly. To shorten the cooking time, you can pre-grind the cereal in a coffee grinder. Then the porridge will be ready in 15 minutes.

In the children's menu, use honey, not sugar. It should be placed on a plate before serving. It is also good to add raisins, chopped dried apricots, nuts, and in the absence of food allergies - candied pineapple. In winter, corn porridge with apples will be a real storehouse of vitamins.

On the water

Porridge without milk is suitable as a side dish for meat and fish. It is especially good with bolognese sauce, which can be made from minced meat, tomatoes and basil. It will tie the ingredients together and decorate the dinner with delicious gravy.

You will need:

• corn grits - 1 cup;
• water - 3 glasses;
• salt - a pinch.

Preparation

1. Pour water into the pan and bring to a boil.
2. Add salt.
3. Add the prepared cereal, stirring vigorously.
4. Boil for 30 minutes, stirring occasionally.

Serve the dish immediately, while still hot. Otherwise, you risk getting an unexpectedly thick consistency.

In Italian

Classic Italian polenta is cooked in thick-walled cauldrons from the coarsest grains. But you can cook it correctly in a regular saucepan. We invite you to “conjure” this dish and, in addition to it, prepare a delicate cheese sauce.

You will need:

• corn grits - 1 cup;
• water - 4 glasses;
• milk - 150 ml;
• hard cheese - 100 g;
• flour - 1 tbsp. spoon;
• butter - 100 g;
• paprika, salt.

Preparation

1. Pour water into the pan, bring to a boil.
2. Add corn grits and simmer over low heat for 30 minutes. Stir regularly.
3. Remove from heat and place on a tray lined with cling film. Form a layer of the desired shape. Leave to thicken.
4. Melt the butter in a frying pan, add flour, and simmer the mixture.
5. Add grated cheese, salt and paprika.
6. Cut the polenta into pieces and top with cheese sauce.

The most tender corn mass is obtained, which is not just mixed during the cooking process, but whipped with a whisk. For perfect consistency and velvety taste, you can add a spoon of olive oil.

Try how to cook corn porridge with water or milk. And make a delicious dish according to an old Italian recipe. They will be a great addition to your daily diet!

Central and South America are considered the birthplace of corn, which, due to climatic conditions, boast huge plantations. In Russia, the plant became widely known with the light hand of Khrushchev, but it appeared much earlier. In their hot tropical homeland, corn is called “maize.” The cobs are eaten whole and made into flour and cereals. So how to cook corn grits, how is it useful and can it cause harm?

Corn grits: benefits and harms

The product is rich in carbohydrates, amino acids (lysine and tryptophan), and fiber. Contains many trace elements and vitamins: copper, iron, boron, magnesium, nicotinic acid, vitamin A, rivoflavin, cyanocabalamin, thiamine. Corn dishes are able to remove toxins and heavy metals from the body, activate defenses, and are excellent for children's and dietary nutrition. Dishes made from corn grits are easily digested by the body.

Do not use the product if you have ulcerative defects in the gastric and intestinal mucosa. If you are underweight, it is better to exclude cereals from the diet, as they can reduce appetite.

Corn dishes

Corn can be used to prepare a wide variety of dishes, from side dishes to baked goods. Milk porridge made from corn grits is the perfect start to the day. Flour is often added to baked goods: flatbreads, buns, pancakes. Corn grits mamalyga will be a good side dish for meat and fish. Boiled cobs are tasty, and in industrial production they produce flakes and sticks from a healthy plant.

Cooking features

How to cook corn grits to surprise your family with a delicious dish? Not many people like cereal, but that’s because they don’t know how to cook it properly. The peculiarity of the cereal is such that in order to completely boil it, you need to “create conditions”. Delicious, crumbly porridge is made in a Russian oven. Nowadays it is quite difficult to find, but you can try to get closer to the kitchen conditions of our grandmothers.

To cook porridge, you need to take a pan with thick walls and a bottom. It is better to cook in the oven, or after turning it off, wrap the container with corn hominy in a warm scarf or blanket for a while. During the simmering process, the dish becomes more aromatic and richer.

Corn grits porridge

Corn porridge can be “solo”, or it can have additives, which can be sweet or not. Milk or water-cooked porridge with pumpkin, dried fruits, nuts, and honey is a great start to the day. A dish with the addition of fried onions, tomatoes, carrots, bell peppers or cheese serves as an excellent side dish for meat and white fish. It is important to know how to cook corn grits so that it turns out tasty and crumbly.

Corn and pumpkin - what could be tastier?

To prepare a dish of corn grits with pumpkin, you need to take 1 cup of grits, 3 cups of liquid, 600 g of pumpkin without peel, salt, sugar to taste. You need to cut the pumpkin into small cubes, pour milk or water into the pan, add the pumpkin and cook it for 10 minutes. Add the cereal and cook for another 20 minutes. Add salt and sugar to the porridge and leave to simmer over low heat for 40 minutes. The dish turns out to be slightly sweet, crumbly, aromatic and extremely tasty. Corn porridge with dried fruits and nuts is also prepared. Honey is added at the simmering stage of the dish.

Corn porridge for meat

For a tasty side dish, the cereal and roast are prepared separately. While the corn porridge is cooking in water, you need to stew the vegetables. Onions, carrots, herbs, bell peppers, tomato paste or fresh tomatoes are great. All vegetables are chopped and sautéed in vegetable oil. Then add a little water and simmer over low heat. Before leaving the corn porridge to simmer, add fried vegetables to it and mix thoroughly.

Corn flour baked goods

Supermarkets often offer customers the opportunity to purchase baked goods with the addition of corn flour. It is prepared from cereals by special grinding. The baked goods acquire a beautiful golden color and delicate aroma. Flatbreads, buns, bread become healthier and more nutritious. Any housewife can independently prepare flour from healthy cereals by grinding the cereal in a coffee grinder.

When preparing dough for pancakes, buns, pies, you need to add a little corn flour and bake as usual. The baking process of flour products is not affected. You can completely replace wheat flour with corn flour, then the baked goods will become as healthy as possible and very aromatic.

Multicooker Recipes

The multicooker has become a real assistant to the modern housewife. You just need to put all the ingredients in the miracle pan, and it will do the rest of the work itself. A multicooker serves as an ideal utensil for preparing corn porridge: the “electric saucepan” creates conditions similar to a Russian oven. Corn grits are cooked perfectly in a slow cooker, becoming tasty and aromatic. You can use it to prepare a casserole, cream soup, or a dish for baby feeding.

To make cornmeal dishes tasty, it is important to maintain exact proportions. The cookbook that comes with the multicooker contains the best recipes for a specific model of the device. With the right ratio of grains and liquid, ideal dishes are obtained.

Word to corn

Italians call corn porridge with the elegant word “polenta”, praise and love it in every possible way. In Russia, unfortunately, mamalyga made from corn is more often eaten by pets, and this is wrong. What to cook from corn grits to please your household? How to serve a dish so that it looks appetizing? Now you know how to cook corn grits and how much delicious food you can make from healthy grains. Nutritionists say: “sunny” cereal is a real storehouse of health! Dishes made from corn grits are always healthy and tasty. Bon appetit!

Good day, dear readers and friends. The other day, while thinking about what to cook for dinner so that the dish was not only tasty, but healthy and light, I remembered one wonderful porridge that I really loved as a child. No, this is not semolina or oatmeal.) We are talking about corn. In many countries, dishes made from corn grits are very popular, and in Italy they are even served in expensive restaurants.

Usually it is prepared with milk, but you and I, dear girls, will make our dish more dietary and replace milk with water. And today I will tell you how to cook corn porridge in water, and also in combination with what vegetables and fruits it will be not only healthy, but also extremely tasty and aromatic.

Light corn porridge for breakfast

In the morning we are always in a hurry and do not always have time to have a full breakfast. At best, we snack on a sandwich or bun with jam on the go. I suggest making healthy corn porridge for breakfast. By the way, it is prepared quickly, simply and does not require any effort from you.

We will need:

• four glasses of distilled water;
• a pinch of salt;
• spoon of butter.

How to cook:

1. Before cooking the cereal, we must rinse it thoroughly. To do this, I pour it onto a very fine sieve and rinse it several times under running water.
2. Now put the water in a saucepan on the stove and wait for it to start boiling. Pour the cereal into boiling water, immediately stir with a spoon until lumps form, reduce the heat to low, add salt and cook until cooked for about half an hour.
3. Add oil to the finished dish, cover with a lid and let stand for ten minutes. Everything, as I promised, is very easy and fast! We invite our family to the table and treat them to a delicious and healthy breakfast.

For the youngest family members, you can make this dish sweet by adding a spoonful of honey and grated apple.

After watching the video, you will learn how to quickly cook corn porridge (recipe from the chef):

Crumbly porridge as a side dish in a saucepan

For a side dish, this corn is cooked thicker in a ratio of 1:3. And it goes with almost everything. You can serve it with fish cutlets, oven-baked chicken fillet, and even stewed vegetables.

We will need:

• a glass of corn grits (preferably medium grind);
• three glasses of water;
• a pinch of salt;
• two to three teaspoons of vegetable oil.

How to cook:

1. We wash the corn in a sieve to remove all dirt.
2. Pour it into a saucepan, fill it with water and put it on medium heat. After boiling, reduce the heat, add salt and cook for about twenty to thirty minutes, covering with a lid.
3. Five minutes before it’s ready, pour vegetable oil into the pan; this simple secret will make the porridge crumbly.
4. Let the finished dish stand for ten minutes under the lid and serve.

If there is leftover porridge for the next day, you can cut it into squares, fry it a little in a frying pan and serve it for breakfast instead of toast.

Corn grits dish in a slow cooker

In my opinion, this porridge has only one drawback - it sticks to the walls of the saucepan and then it is very difficult to wash it. So I started cooking it in a slow cooker. And you know, dear girls, this turned out to be a very good decision, because now I don’t have to waste time and effort on cleaning the pan.

We will need:

• one glass of corn (medium or finely ground);
• four glasses of water;
• a pinch of salt;
• a teaspoon of vegetable or butter.

How to cook:

1. We wash the cereal and pour it into the multicooker bowl.
2. Pour in water (it is advisable to boil it first), add salt, immediately add vegetable oil and place in the multicooker.
3. Cook the cereal in the “porridge” mode. After our kitchen assistant signals the end of cooking, let the food sit a little longer so that it becomes thicker.

You can add grated tomato pulp or a spoonful of tomato sauce to this dish: you will get a very original and unusual dish, reminiscent of pilaf.

Corn with pumpkin (two options)

Usually millet or rice cereals are cooked with pumpkin. But it turns out that you can also cook corn porridge with this healthy vegetable. And that is not all! I will share with you a step-by-step recipe not only for dishes with pumpkin and chicken. We will also prepare a sweet dish from this cereal, with pumpkin pulp, dried fruits and cinnamon.

Option 1 (salty)

We will need:

• one glass of corn (medium grind);
• three glasses of water;
• two hundred grams of pumpkin pulp;
• three hundred grams of chicken (fillet);
• small onion;
• a few tablespoons of grated cheese;
• two to three tablespoons of vegetable oil;
• a pinch of seasonings (pepper and nutmeg);
• salt.

How to cook:

1. Wash the cereal and cook until tender.
2. We cut the chicken fillet into thin strips and fry them a little in oil.
3. In the same pan where the chicken was cooked, fry the finely chopped onion and grated pumpkin.
4. Mix boiled cereal with chicken and vegetables, add seasonings and put in the oven. How long should the dish cook in the oven? Since all the components are almost ready, no more than ten to fifteen minutes. Before serving, sprinkle with grated cheese.

You can fry mushrooms along with vegetables, it will only be tastier.

Option 2 (sweet)

We will need:

• one glass of corn (finely ground);
• four glasses of water;
• three hundred grams of pumpkin pulp;
• dried fruits (raisins, cherries, dried apricots)
• a quarter teaspoon of cinnamon;
• sugar (can be replaced with honey).

Corn porridge with water will be an excellent addition to meat, poultry or fish. And if you add honey, nuts, berries, fruits, raisins or candied fruits, this delicacy will delight even children. However, the porridge will taste delicious only if you follow the rules for its preparation.

To make delicious porridge, you need to choose the right grains. It should be an even, bright yellow color, without darkening. It is worth looking at it through the light to exclude the presence of foreign impurities and traces of the presence of bugs.

After purchasing the main component, you can start cooking.

For a third of a kilo of cereal for porridge you will need the following ingredients:

• 600 – 650 ml of water;
• salt;
• a little oil.

How to cook corn porridge in water:

1. We rinse the cereal under running water in a colander and let it dry a little.
2. Place in a thick-walled pan, pour in water and place the container on the stove. The fire should be less than average, but not completely weak.
3. We wait for the first bubbles to appear and add salt to the porridge.
4. Stirring regularly, cook the dish until it becomes thick and viscous.
5. Add oil, mix, and then close the dish with a lid and let the porridge brew for at least half an hour.

On a note. The volume of ingredients listed should be calculated depending on the capacity of the dishes and the number of servings. The main thing is to take cereal and liquid in a ratio of one to two.

Cooking in a slow cooker

Corn porridge in a slow cooker comes out very tasty and aromatic, since it is cooked in a hermetically sealed container. In addition, during the cooking process, the housewife only needs to put the ingredients in the bowl and turn on the device.

To make porridge, you need the following ingredients:

• 1 multi cup cracked corn;
• 2 multi-glasses of water;
• salt.

How to cook porridge from corn grits:

1. We rinse the crushed corn in a colander until the draining water becomes almost clear, and then let the cereal dry.
2. Place it in the multicooker bowl, add water and salt.
3. Close the lid of the device and set the mode to stew or cook porridge.
4. We wait for the end of the process and let the dish simmer in the bowl for another half hour.

Advice. While the porridge is cooking, there is no need to waste time. It's better to think about what to fill it with. For this purpose, you can fry onions, mushrooms or stew vegetables.

With added pumpkin

Melon culture with bright orange pulp is a source of valuable vitamins and will perfectly complement the cereal under discussion.

To make this porridge, in addition to the main ingredient, you need to take the following products:

• pumpkin pulp;
• water;
• butter;
• salt.

How to cook pumpkin-corn porridge:

1. Rinse the cereal in a colander. Wash and clean the pumpkin.
2. In one pan we put the corn to boil, in another we place the chopped pumpkin pulp and fill it with a small amount of water.
3. When the pumpkin is stewed and becomes soft, we make puree from it, which we immediately send to the cereal. Add some salt to the dish.
4. We wait until the porridge is ready, remembering to stir it. Remove the dish from the heat and let it brew.

On a note. This porridge will be especially tasty and aromatic if you add vanilla, cinnamon, and flavor it with sugar or natural honey.

Corn porridge with water in the oven

If you cook porridge from crushed corn in the oven, you will need not twice, but three times as much water as cereal. In this case, you need to fill it not with cold liquid, but with boiling water.

To prepare a dish in the oven you need the following products:

• cracked corn;
• water;
• butter;
• salt;
• sugar as desired.

How to make porridge from crushed corn in the oven:

1. We wash the cereal and place it in a fireproof container.
2. Pour boiling water, add butter, salt and sugar, mix.
3. Place the dishes in the oven and bake the porridge for 40 - 45 minutes.

Attention! To prevent the dish from burning, you will have to open the oven from time to time and stir the porridge with a wooden spoon.

How to cook for a child

Corn is considered a hypoallergenic product, therefore suitable for baby food. To cook such porridge for a baby, it is better to take cereals of the same fine grind as semolina. But if you were unable to buy such a product, you can grind crushed corn in a coffee grinder.

To prepare baby porridge you need the following products:

• corn grits;
• filtered water;
• a little salt;
• sugar;
• a small piece of butter.

How to cook porridge for a child:

1. We rinse the corn, and we don’t do it under the tap, but use filtered water. Afterwards, drain it and let the mixture dry a little.
2. Place the cereal in a saucepan, add water and put on fire.
3. Bring the porridge to a boil, add salt and sugar, and continue cooking for about a quarter of an hour.
4. Remove the pan from the heat and let the porridge brew a little.

To guarantee that your baby will like the dish, you should add fruit or berry puree, raisins or nuts to it. You can decorate the porridge with coconut or chocolate chips.

Hearty dish with meat

To prepare a tasty and satisfying corn porridge with meat, it is better to use broth rather than water.

To work you will need the following products:

• meat pulp;
• corn grits;
• spices;
• salt;
• broth or water.

How to cook meat porridge from corn grits:

1. We wash the meat pulp, cut into strips and fry in a saucepan with a thick bottom, sprinkling with salt and seasonings.
2. Add chopped onion and continue cooking for some more time.
3. Pour in the washed corn grits, add water or broth, and simmer the dish over the fire, stirring regularly.

When serving, you can sprinkle corn porridge with meat with chopped herbs or finely chopped green onions.

The benefits and harms of corn porridge on water

Corn porridge enriches the cells of the human body with the following types of nutrients necessary for the normal functioning of organs and systems:

• vitamins A, B and E;
• amino acids;
• fiber;
• microelements and macroelements.

Moderate consumption of corn dishes allows you to achieve positive changes in the body:

• improving cerebral circulation;
• restoration of normal activity of the digestive organs;
• removal of toxins and harmful substances;
• improving the condition of the heart and blood vessels.

Did you know? Romanians and Moldovans, for whom mamaliga (corn porridge) is the national dish, have much less incidence of heart and vascular diseases.

This healthy dish can cause harm to the body if consumed under the following conditions:

• peptic ulcers of the stomach and intestines;
• high blood clotting;
• frequent constipation;
• diabetes;
• lack of weight and dystrophy.

It is important to understand that any product, even the healthiest one, can be harmful to health if used incorrectly or excessively. Therefore, you shouldn’t get too carried away with corn porridge; it’s enough to eat it 2-3 times a week.