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What is corn porridge made from? How to cook corn porridge with milk or water. Corn porridge for children

Corn grits are obtained after crushing and grinding corn grains. The benefits of corn grits are undeniable. They knew about it back in ancient times. This fact was confirmed in laboratory conditions, since the product contains a large amount of useful substances, and besides, the well-known harmful gluten cannot be found in it. It is for this reason that corn porridge is recommended for children under one year old.

A finished dish cooked in water has no calories at all. It contains only 92 kcal, thanks to which it is eaten by people who are planning to lose a couple of three kilograms. In addition, the cereal boils well, and its aroma can drive anyone crazy. Depending on preferences and taste preferences, they eat sweet and salty corn porridge. Sometimes it is called mamaliga. You can also make soup from cereals. Now let’s look at the preparation of the dish in more detail.

Cooking time

So, how long should you cook corn grits? It all depends on the method of preparation. It takes about 20 minutes to cook a dish in a slow cooker. Hominy or soup can be cooked faster in a saucepan. Enjoy the dish after a quarter of an hour. The microwave oven will cook corn grains in just 5 minutes.

Each method of preparing corn grits has its own advantages, which every lover of this healthy dish can take advantage of.

How to cook corn grits and its benefits for the body

It is better to cook corn grits in a pan made of stainless steel material. Cookware with a non-stick coating is also suitable. Ideally, experts recommend cooking corn grits in a cauldron with thick walls.

During the cooking process, there is a significant increase in the volume of the cereal. Typically a small amount yields 4 to 5 times more than what was originally used. Taking one glass of corn grits, the housewife will receive about four servings of tasty and healthy porridge during the cooking process.

Corn grits contain a large amount of vitamins B, C, E. They help increase the body's defenses, which can prevent harmful substances from entering the human body. A person who regularly consumes corn porridge is strong and healthy.

This cereal helps to cope with the manifestations of diarrhea and prevents the development of various problems in the gastrointestinal tract. You can grind corn grits finely or coarsely. It is also possible to grind medium size corn. Depending on how it was ground, the cooking time depends. If the grain is ground finely, then the corn grits should be cooked for a 15-minute period of time.

It is from this type of corn that the traditional Hutsul dish, banosh, is prepared (visually it resembles an ordinary vegetable soup), as well as mamalyga.
Fine corn grits in water are used to feed small children, because the dish is beneficial for their fragile bodies.

If the corn is ground medium, you can cook it in half an hour. In this case, the dish is placed on low heat. A wide variety of side dishes can be prepared from medium-sized grains.

If the grain is ground coarsely, then the time for complete cooking of corn grits in water varies from 50 minutes to an hour. It is in this way that the classic Italian dish, polenta, can be prepared, which is loved by gourmets not only in Italy, but also far beyond its borders.

Secrets of cooking corn grits in a saucepan

Many people know how to cook corn grits. The process is not difficult. In just a short time you can prepare a tasty and healthy dish. Prepare it in a saucepan this way:

1. Take a sieve and sift corn grits through it several times. This procedure will eliminate all particles of debris and get rid of foreign impurities. Also, sifting corn grits through a sieve helps to crush the lumps that formed during storage.

2. Rinse the sifted corn grits thoroughly with cold tap water. Perform the procedure several times. Then rinse the grains with slightly warmed water. Rinsing allows the debris to be completely washed away. The water during the washing process must be completely clean and transparent.

3. Take a pan and rinse with tap water. Then pour cold water and put the pan on gas, light the fire, bring the water to a boil. After boiling, salt the water. The amount of water is taken depending on how liquid you want the dish to be. It is optimal to take a glass of corn grits per three liters of water. To obtain a thinner porridge, more water should be added. If you want to cook corn grits with milk, you need to pour it into a saucepan. After boiling water or milk, pour in the required amount of cereal in a thin stream, remembering to stir thoroughly.

4. Then you should reduce the intensity of the fire. The dish should be simmered over low heat until fully cooked. The process takes approximately half an hour. Cooking should be done without ceasing to stir the contents of the pan with a wooden spatula. When the dish is completely ready, you should add a little butter, and then mix the contents of the pan thoroughly again. While stirring, the butter should completely melt. Depending on your taste preferences, you can add a small amount of granulated sugar to the dish.

5. Serve hot. Along with the dish, you can serve salad, a small cutlet or meat.

Multi-cooker method for preparing corn grits

The multicooker method of preparing corn grits is popular among modern gourmets. Let's talk about it step by step:

1. Take a sieve and sift corn grits through it several times. This helps remove lumps from the grains and also sifts them cleanly. Pour the cereal into a container and place it under running cold water. Wash the grains thoroughly. Repeat the procedure several times to completely wash out the debris from the corn grains. This should be done until the water becomes clear.

2. Wash the multi-cooker container thoroughly and pour water into it. Dissolve one glass of corn grits in three liters of water. To make the dish more liquid, you should take a larger volume of liquid. Place the corn grits, sifted several times through a sieve and washed in several waters, into a multicooker, add salt depending on your taste preferences and mix thoroughly.

3. Close the multicooker lid. Select the mode used for cooking buckwheat. Cook the dish for 15-20 minutes. Each equipment model has many more suitable modes for cooking corn grits.

4. After the dish is completely ready, as indicated by the timer signal, you need to open the lid of the device. Add a small amount of butter inside the container. You can leave it like this or use a wooden spatula to mix it thoroughly.

5. Close the lid of the device. Select the heating mode on the device, after pressing it, cook the dish for another quarter of an hour. After this, you need to open the lid again and mix the thoroughly cooked corn grits.

If you want to cook corn grits in milk, then instead of butter you need to pour in a sufficient amount of milk. Then the lid on the device is closed, after which the porridge is cooked for 3-5 minutes.

Recipe for cooking corn grits in the microwave

To prepare a dish of corn grains in the microwave, take finely ground corn grits. If you take large grains, they may cook unevenly. The cooking process is simple:

1. Take a metal sieve and pour in corn grits. Sifting through such a container helps break up any lumps that have formed during storage. Sifting also helps eliminate even the smallest particles of debris. Corn grits are washed with cold tap water. The procedure is repeated three times. If the grains are too dirty, you need to repeat the rinsing until the water becomes clear.

2. Heat the water until it boils. Then pour boiling water inside a microwave-safe container. For a glass of corn grits, you need to take three liters of boiling water. Then the contents of the dish should be salted depending on taste preferences.

3. Pour a glass of sifted and washed corn grits into salted hot water, then mix the future dish thoroughly. Place the container inside a preheated microwave oven. The cooking process will take a little time. You can get a healthy dish in just 5 minutes. When the dish is almost ready, you need to open the microwave door and stir the porridge.

4. After the dish is completely prepared, depending on your taste preferences, you should add a small amount of butter. The porridge should be served hot.

The benefits of corn grits are positively assessed by numerous lovers of this delicious dish. Try it now, too. Bon appetit!

The nutritional value

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Corn porridge, like corn porridge, is rich in vitamins B, E, A, PP, minerals and amino acids, and does not contain gluten. Corn porridge is popular all over the world, only the name is different: Banosh - in Ukraine, Mamalyga - in Romania and Moldova, Gomi - in Georgia, Polenta - in Italy.

Corn grits and flour are obtained from corn grains by grinding. Corn is an ancient agricultural crop of the peoples of America, especially in Latin American countries (Venizuela, Mexico, Paraguay, Colombia, Peru). After the discovery of America, corn came to Europe, and then to Asia and Africa. On the territory of the countries of the former USSR, it came to Moldova and Georgia at the end of the 17th century.

Corn porridge can be prepared for both adults and children, using water, milk, or sour cream. Corn porridge is served with feta cheese, cheese, mushrooms, meat, cottage cheese and sauces.

And in order to cook the right corn porridge, today we will cook according to the following recipes:

Before starting with the recipes, I dare to give advice: buy a very necessary thing for cooking any porridge, this is a flame splitter for a gas stove or other device with an open fire. I have been using it for more than forty years, the porridges always turn out crumbly and tasty.

It’s very simple to use: first I put a saucepan or cauldron on the fire, when the water boils, I add the cereal, stir it, and as soon as it starts to boil, I put the divider on it and move the pan onto it.

Over low heat, stirring occasionally, 20 - 30 minutes have passed (buckwheat before), see if the water has boiled away, add butter and turn off the heat. The porridge remains on the divider for another 20 minutes. The principle is this: as long as the porridge is cooked, the amount of time it infuses.

Corn porridge with water in the oven

We need:

1 tbsp. corn grits
2.5 tbsp. water
butter, salt, to taste

Preparation:

1.Pour the water into a saucepan (I like to cook in a cauldron), put it on the fire, add salt and butter, bring to a boil.

2. While the water boils, rinse the cereal several times and throw it into boiling water, stir and cook over medium heat for 20 minutes until thickened.

3. After, cover the pan with a lid, if not plastic, or with foil and put it in the oven,

preheated to 200 degrees for 30 minutes. You can add prunes, dried apricots, and raisins to the porridge.

Corn porridge with milk

We need:

1 tbsp. corn grits
5 tbsp. liquid (3 tbsp. boiling water + 2 tbsp. hot milk)
30 g butter
salt, to taste
sugar, optional

Preparation:

1. Pour boiling water over the cereal, add salt, add oil and place on the stove. Stir constantly so that it does not burn or form lumps. The porridge should thicken. It's about 15 minutes.

2. Heat the milk, first 1 glass, add it to the porridge, stir, then the second glass and do not stop stirring. At this stage, taste for salt and add it if necessary. Cook the porridge for another 15 minutes.

3. Cover the pan with a lid and leave it on the switched off stove (if it is electric) or on a flame spreader, or remove it from the stove and wrap it warm, leave for 1 - 1.5 hours.

Tips: 1. It is better to soak the cereal overnight, rinse it in the morning, pour boiling water over it and cook.

2. When the porridge is ready, beat it with a whisk, it will become fluffy, you can serve it with meat or pour cold milk.

Italian Polenta

We need:

1 piece of onion
1 piece chili pepper
300 g finely ground cereal
2 tbsp. corn or vegetable oil

Preparation:

1. Pour oil into the cast iron and place it on the stove, heat it up.

2. Cut the onion into small cubes and fry in oil until light golden. Finely chop the chilli pepper and fry with onion for 4-5 minutes.

3. Add 200 ml of cold water to the cast iron,

when it boils, gradually add the cereal, with continuous stirring.

If there is not enough water, add boiling water little by little and stir all the time. When the cereal becomes soft, add salt. Boil the porridge until cooked, a total of 25-40 minutes and turn off the heat.

Serve porridge with cheese, feta cheese, and herbs.

Mamaliga in Moldavian

We need:

250 g corn flour, finely ground
salt, to taste
600 ml water
5 tbsp. vegetable oil
300 g cheese
200 -300 g lard or pork ribs
100 g sour cream
wooden spatula

For the Mujdey sauce

1 clove of garlic
1 tsp salt, no slide
40 -50 ml vegetable oil
30 -40 ml water or broth

Preparation:

1.Pour corn flour with water, stir, add salt and put on fire, bring to a boil, stir all the time with a wooden spatula.

2. When the porridge boils, add vegetable oil, stir and cook until tender. When the mamalyga has thickened, turn it off, transfer it to a salad bowl and leave to cool.

3. Cooking Mujdey sauce: grind the garlic with salt, first squeeze it through the garlic press, then grind it with salt, season with oil and broth, mix.

4. Grate the cheese (100 g) on a coarse grater, and cut the rest into pieces.

5. Cut lard or pork ribs into cubes and fry until cracklings form.

6. When serving, turn the hominy over from the salad bowl onto a dish, cut it using thread or a special wooden knife, or, if you don’t have one, with a regular knife.

Sprinkle grated cheese on top of the mamalyga and serve with cracklings, Muzhdey sauce and sour cream.

Traditional Hutsul dish Banosh on the fire and at home

The pride of Transcarpathian cuisine, it is cooked over fires in large cauldrons, and a mandatory ingredient is homemade sour cream. Let's consider two options for preparing banosh: over a fire and at home on a stove.

Banosh at the stake

We need:

400 g homemade sour cream (collected from milk)
50 ml water
150 g corn flour

Important: If the sour cream is from under the separator, then more water can be added; if it is collected from milk, then very little water is needed.

Preparation:

1.Light a fire and hang a cauldron, pour in sour cream, water, salt, mix everything until the salt dissolves.

2. When the sour cream begins to boil, add flour little by little, stirring constantly, and cook for 5 - 7 minutes.

We do not stop stirring with a wooden spatula, when the porridge begins to thicken and lag behind the walls of the cauldron, the banosh is ready.

3. Banosh is served hot with grated feta cheese and eaten with a spoon.

Banosh at home

We need:

400 ml homemade milk
0.5 l homemade sour cream
200 g finely ground corn grits
50 ml water
100 g cheese

Preparation:

1. Pour water into the bottom of the cauldron and put it on the fire, bring to a boil. This is done to prevent the milk from burning.

2. Pour milk and sour cream into boiling water, stir.

When the mixture warms up (smoking starts), add the cereal, in portions,

stir and stir continuously.

Cook over medium heat until the banosh is well separated from the walls of the cauldron.

3. Serve the banosh sprinkled with cheese; you can serve mushrooms and cracklings stewed with sour cream.

Georgian Gomi with nut sauce Bazhe

This dish can be served with other dishes, instead of bread, or can be a separate dish.

We need:

200 g corn chaff (cereals)
1 liter of water
40 g fine corn flour

For the Baje sauce

200 g walnuts
250 ml chicken broth
1 tsp seasonings (utskho-suneli, coriander, saffron)
chili pepper, salt, to taste
1 tbsp. wine vinegar

To get Bazhe's nut sauce, put all the ingredients except vinegar into a blender and blend. Transfer to a bowl and add wine vinegar to taste.

For information: Bazhe sauce is suitable for chicken, fish and other meat dishes.

Preparation:

1. Add corn chaff to boiling water, stir and after boiling again, reduce the heat to low and cook for 1 hour.

2. Afterwards, brew with corn flour, from now on, stir constantly for 15 minutes. Turn off the fire.

3. Transfer the gomi to a plate, wetting the spatula in cold water.

If gomi is served as a separate dish, then put pieces of smoked suluguni in it while it is hot, and pour bazhe sauce on top.

Corn porridge with cheese

We need:

1 clove of garlic
300 ml milk
300 ml water
salt, pepper to taste
100 g corn grits
40 g of any hard cheese, grated
butter as desired

Preparation:

1.Pour water and milk into a saucepan, add salt to taste, add garlic and bring to a boil.

2. Add cereal and mix vigorously. Reduce heat to low and simmer for 40 minutes, stirring frequently.

3. Add grated cheese to the prepared porridge, stir, salt and pepper to taste. When serving, place a piece of butter on each plate.

Corn porridge for babies

Corn porridge is introduced into the diet of babies from 8 to 9 months, after buckwheat and rice porridge have been introduced. These porridges, like corn porridge, do not contain gluten, which causes allergies. Corn porridge is rich in vitamins, has few calories, is easily digestible and does not cause discomfort in the tummy.

Corn porridge is cooked with ground cereal (in a coffee grinder, blender) 1 tsp. and 40 ml of water, cook for 10 minutes.

New cereals are introduced starting from 0.5 tsp. and every day add 1 tsp, 2 tsp, 40 g, 80 g, etc. in 4-5 days, the daily dose of porridge for a 6-month-old child should be 100 -120 g. New porridges should be given in the first half of the day.

For babies older than 9 months, you can cook porridge with milk.

We need:

1.5 tbsp. l. finely ground corn grits
180 ml water
150 ml milk (for children Agusha)
1 tsp butter
5-6 pcs raisins, pitted
1 piece dried apricots
1 date, pitted

Preparation:

1. Pre-soak dried apricots, dates and raisins; you can soak them overnight or pour boiling water over them and leave for 30 minutes.

2. Rinse the cereal in several waters and place in boiling water, stir. Cook over low heat until the cereal is cooked.

3. Add hot milk and cook further, stirring, until thickened.

4. Add dried fruits to the porridge, boil for 10 minutes and turn off the heat, leave for 15 minutes.

5. Afterwards, blend the porridge in a blender until smooth.

Bon appetit!

First of all, rinse the cereal and let it drain so that it dries a little. Set the multicooker to the “Baking” mode and melt the butter in a bowl. Then add the main ingredient and mix. Let it lightly “fry” for 7-10 minutes.

Then pour in the required amount of water, add sugar and switch the device to the “Porridge” mode. Depending on the multicooker model and other characteristics, cooking takes on average from 50 minutes to an hour.

You can also add honey, syrups, fruits and berries, cream and other toppings that you and your family will like.

Varied food options

How to cook corn porridge in water to make it really tasty? We bring to your attention different cooking methods. In general, they are not much different from the classic version of cooking. They can be cooked either in a saucepan or frying pan with a thick bottom, or in a slow cooker.

With garlic, dill and feta cheese

You need to take:

1 cup pre-washed cereal;
2 glasses of water;
2 - 3 cloves of garlic;
2 tablespoons olive oil;
100 grams or other pickled cheese (feta, fetax and others);
A small bunch of fresh dill or 2 tablespoons of dried.

Let it fry slightly for a couple of minutes, and then add the prepared cereal. Mix everything thoroughly and let fry for five minutes.

After this, pour the entire mixture with water and cook for 20 minutes, covering with a lid. At this time, grate the pickled cheese on a coarse grater and chop finely, and after the specified period, put them in a pan.

Let the porridge cook for another 5-10 minutes and turn off. You can leave it on the stove for a while, or you can serve it right away.

With chicken and mushrooms

This option for a full lunch or dinner will appeal to every housewife, because you don’t need to think separately about the side dish and the meat component - everything goes perfectly together in one recipe.

For three small servings you will need:

1 glass of cereal;
Medium-sized chicken breast (about 200 grams);
1 small onion;
2 tablespoons vegetable oil;
150 grams or other mushrooms (honey mushrooms, white mushrooms, chanterelles, etc.);
Cream (optional);
Salt and black pepper (optional);
A little grated cheese for decoration.

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

Corn porridge with milk

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.

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How to cook milk porridge from corn grits - step-by-step recipes in a saucepan, cauldron or slow cooker with photos

The popularity of corn porridge is explained by the fact that it is low in calories and does not contain gluten. The finished dish goes well with cheese, meat, vegetables, spices, yoghurt, jam, and canned fruit. Knowing how to cook corn porridge with milk, you can always prepare a hearty dietary lunch or dinner for children or adults.

Proportions

To cook corn porridge with milk according to the classic recipe, take 3 cups of liquid per 1 cup of cereal. If you want to make the porridge more liquid, use a ratio of 4:1. Regardless of the amount of milk, the finished dish will thicken. Butter, which is added just before serving, will help make it more tender.

Cooking technique

The classic recipe for corn porridge with milk includes the following ingredients:

cereal – 90 g, or 4.5 tbsp. l. with a slide;
milk – 400 ml, or 2 glasses;
salt to taste;
sugar – 1–2 tsp;
butter.

Measure out the ingredients. Pour milk into a saucepan, heat to room temperature, add cereal. If the milk is overheated, the cereal will stick together into lumps, which will then be impossible to break. Stirring thoroughly, bring the porridge to a boil, reduce heat to low, and simmer for 12 minutes. By the end of cooking, the porridge will become thick. Turn off the heat, add sugar, leave covered for 5 minutes. Before serving, season with butter, you can add honey, dried fruits or jam.

To make corn porridge a success, rinse the cereal thoroughly before using.

The corn is not boiled, but simmered; it must be cooked in a thick-walled pan, otherwise it will stick to the bottom.

With milk and water

The recipe includes the following products:

corn grits – 250 g;
milk – 500 ml;
water – 500 ml;
sugar – 40 g;
butter – 40 g;
salt – 10 g.

Boil water, add cereal, mix thoroughly, cook for 10 minutes. Then pour in the preheated milk, add sugar and salt. Simmer for 20 minutes on low heat. Season the finished corn porridge with butter.

With dried fruits

Sugar and dried fruits turn corn porridge into a sweet dessert. To prepare you will need the following set of products:

cereal – 150 g, or 1 glass;
milk – 2 glasses;
water – 3 glasses;
vanilla sugar – 0.5 sachet;
refined sugar – 2–4 tbsp. l.;
butter – 50 g;
salt, dried apricots, raisins - to taste.

Rinse the corn grits, add water and bring to a boil. Cook until it swells. Pour in milk, add sugar, vanilla sugar, salt, cook over low heat until tender. Add dried fruits along with butter before serving.

Corn porridge with dried fruits is an excellent substitute for a sweet dessert.

With pumpkin

Pumpkin goes perfectly with corn, but you need to cook it separately. Use the following proportions of products:

cereal – 150 g, or 1 glass;
milk – 3 glasses;
pumpkin pulp – 300 g;
sugar – 1 tbsp. l.;
salt, butter - to taste.

Peel the pumpkin and remove seeds, cut into cubes, sprinkle with sugar. Heat over low heat until it releases the juice. Cook the vegetable in its own juice until tender.

Fry the corn grits in a dry frying pan without oil. When it turns golden, pour hot milk over it and leave to swell for 30 minutes.

Combine pumpkin and corn, add salt and bring to a boil. Then remove from heat and simmer under a lid and a warm towel. When the porridge cooks, it will become fragrant. Before serving, season the dish with butter.

In the oven

The technique for properly preparing a dish in the oven is quite simple, although it will take a lot of time. Use the proportions for the classic recipe. Place the cereal in portioned pots, pour boiled milk, add salt, and cover with lids. Leave to simmer in the oven preheated to 180°C. The porridge arrives within an hour. Before serving, season the dish with oil and add herbs if desired.

In a slow cooker

Multicookers do an excellent job of preparing porridge. The dish does not burn, does not run away, and heats up evenly. The heating mode makes it even softer and more tender.

Use products in the following proportions:

corn grits – 180 g;
milk – 350 ml;
water – 550 ml;
butter – 40 g.

First, put the butter and cereal into the bowl and heat in the “baking” mode for 10 minutes. Then add the rest of the ingredients. Cook in the “milk porridge” mode, setting the timer for 2 hours.

Children's recipe

For children, corn porridge needs to be simmered on fire longer. This allows you to achieve a delicate consistency. For a small child, prepare from small cereals, and before serving, grind the mass with a blender. The recipe includes classic ingredients:

corn grits – 60 g;
milk – 100 ml;
water – 200 ml;
butter – 10 g.

Rinse the cereal, add water, cook over low heat for 20 minutes. Pour in the milk and simmer the porridge for 15 minutes. Season the dish with oil and serve.

Italian recipe

Italian-style corn porridge is served with a delicate cheese sauce, thanks to which a simple dish becomes festive. You will need the following ingredients:

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