Cooking from corn grits. Dishes made from corn grits - delicious and original recipes for preparing treats for every day. Corn porridge with apple

In addition to the fact that dishes made from corn grits are extremely healthy and nutritious, when properly prepared they also have very decent taste characteristics. By including such culinary compositions in her diet, every housewife will satisfy the needs of the entire family.

What to cook from corn grits?

If corn grits are available, recipes for preparing dishes from it will help you use the product in home cooking effectively and tasty.

1. The easiest way to prepare cereal is to cook porridge from it, using water, milk or broth as a liquid base. The classic taste of such a dish can be easily varied by adding vegetables, fruits or meat ingredients.
2. If you supplement the base component with a portion of wheat flour, you get delicious baked goods made from corn grits: cookies or bread, pancakes or pancakes, all kinds of pies or casseroles.
3. Corn grits are the basis for preparing many traditional dishes of different nations. Among them are the popular Italian polenta, Moldavian or Romanian hominy, Georgian flatbread mchadi.

Corn grits porridge with milk - recipe

Delicious porridge made from corn grits with milk can be an ideal dish for a diet table, baby food and the diet of those who try to eat healthy, wholesome food. In order for the cereal to boil well, it is initially boiled until half cooked in water, and then cooking is continued with milk.

Ingredients:

• corn grits – 1 cup;
• water – 2 glasses;
• milk – 2 glasses;
• granulated sugar – 1 tbsp. spoon;
• butter – 2 tbsp. spoons;
• salt – 1/3 teaspoon.

Preparation

1. The cereal is poured into boiling water and cooked with stirring until the liquid is completely absorbed.
2. Pour in milk heated to a boil, add salt to the mass, sweeten to taste and continue cooking with frequent stirring for 20 minutes.
3. The finished porridge is served hot, topped with butter.

Corn grits porridge on water - recipe

If the topic of study for a novice housewife is corn grits, recipes for preparing a basic side dish from it or an independent dish with the addition of meat or other ingredients should be considered as a priority. The easiest way is to cook thick porridge in water, which can be supplemented with meat if desired.

Ingredients:

• corn grits – 150 g;
• water – 800 ml;
• pork – 500 g;
• onions and carrots - 1 pc.;
• vegetable oil – 2 tbsp. spoons;
• salt, ground black pepper.

Preparation

1. Fry the chopped meat in vegetable oil.
2. Add chopped onion and grated carrots, brown for 15 minutes.
3. Add corn grits, pour in boiling water, and season the mixture to taste.
4. After boiling again, the corn grits and meat should simmer over low heat for about 40 minutes.
5. The dish needs to be stirred from time to time.

Corn grits hominy - recipe

Further on, how to prepare one of the national dishes of Moldavian cuisine, which is also extremely popular among the peoples of the Caucasus. Like all traditional dishes made from corn grits, mamaliga has its own characteristics of preparation and serving. The hot porridge is sprinkled with grated cheese, feta cheese, melted cracklings, fried mushrooms, or simply sprinkled with sugar or honey or jam (for a sweet version).

Ingredients:

• corn grits – 150 g;
• water – 800 ml;
• salt.

Preparation

1. In a cauldron or saucepan with a thick bottom and walls, heat water to a boil, add salt to taste and gradually add corn grits, continuously stirring the contents of the vessel.
2. Cook the porridge with frequent stirring for 40 minutes, maintaining minimal heat under the container.
3. Thick mamaliga made from corn grits is served hot.

Corn grits soup - recipe

You can prepare delicious dishes from corn grits using either intricate and multi-ingredient recipes or simple and laconic recipes, using them for subsequent culinary experiments. You can cook the soup with chicken or beef broth, and for a lean version with mushrooms or just water.

Ingredients:

• water or broth - 1.5 l;
• potatoes – 5 pcs.;
• onions and carrots - 1 pc.;
• oil – 2 tbsp. spoons;
• greens – 0.5 bunch;
• bay leaf – 1 pc.;
• allspice peas – 2 pcs.;
• salt pepper.

Preparation

1. Pour the prepared cereal into boiling water or broth and cook for 45 minutes.
2. Add potato cubes, and after 5 minutes of boiling, sauté onions and carrots in oil.
3. Season the soup with corn grits, add laurel, pepper, herbs, heat the potatoes until the potatoes are soft and serve.

How to make polenta from corn grits?

From Italian cuisine, essentially nothing more than the preparation of well-cooked corn porridge. In Italy, the dish is prepared from corn flour, served with a wide variety of sauces, and used as the basis for all kinds of casseroles, appetizers and even desserts.

Ingredients:

• corn grits – 1 cup;
• water – 4 glasses;
• salt.

Preparation

1. Corn grits are ground in a coffee grinder to obtain flour.
2. Boil water and add salt.
3. Stirring continuously, add cornmeal to the boiling liquid.
4. Cook the mass with frequent stirring until it thickens or until the mass sticks to the spoon and moves away from the walls of the dish.

Corn cutlets

For vegetarians or those observing fasting, dishes made from corn grits will be of interest, the recipes of which are executed without the addition of oil and other animal products, and the result is quite suitable for an independent meal. Golden cutlets made from thick corn porridge can be served with vegetables or sauce for dinner, lunch or breakfast.

Ingredients:

• corn grits – 0.5 cups;
• potatoes – 2 pcs.;
• greens - to taste;
• vegetable oil – 50 ml;
• sour cream or lean mayonnaise - 2 tbsp. spoons;
• salt pepper.

Preparation

1. Pour the cereal into boiling, salted water and cook with stirring until soft and cooked.
2. After cooling, add chopped potatoes, herbs, a spoonful of butter and sour cream to the porridge.
3. Salt the mass, pepper, mix.
4. Form round cutlets and fry them in vegetable oil on both sides.

Corn pancakes

Dishes made from corn grits are a real find for those who are contraindicated from consuming gluten and, as a result, baking from wheat flour. In addition, with a skillful approach, such culinary creations turn out to be surprisingly tasty and will appeal to any picky eater. You can verify this by preparing golden brown pancakes according to the following recipe.

Ingredients:

• corn grits – 200 g;
• milk – 250 g;
• eggs – 2 pcs.;
• sugar – 3 teaspoons;
• salt - a pinch;
• vegetable oil – 2 tbsp. spoons.

Preparation

1. Grind the cereal in a coffee grinder until flour is obtained, then mix with salt and sugar.
2. Beat eggs with milk separately, add to dry ingredients, stirring with a whisk until lumps dissolve, add butter.
3. Pancakes are baked from corn grits in the traditional way in a heated frying pan.

Homemade cornmeal cookies

By following the following recipe, you will be able to prepare it, which should be taken in the finest grind or ground for a more delicate taste of the finished products in a coffee grinder. If you don’t want to use citrus zest, you can flavor the base with vanilla or cinnamon.

Ingredients:

• corn grits and wheat flour - 150 g each;
• butter – 170 g;
• eggs – 2 pcs.;
• sugar – 150 g;
• salt - a pinch;
• orange or lemon zest - 1 teaspoon.

Preparation

1. Combine the cereal with flour and a pinch of salt.
2. In another container, grind butter and sugar, add eggs one at a time, and beat.
3. Stir the egg mixture into the flour mixture and place portions of the resulting dough on parchment.
4. Bake cookies at 190 degrees for 15 minutes.

Corn fritters

When looking for meatless corn grits or versions for a gluten-free diet, the simplest thing you can make is. Unlike classic products baked from semi-liquid dough, the dish according to this recipe is made in the form of round cakes made from a thick custard corn base.

Ingredients:

• corn grits - 2 cups;
• water – 2.5 cups;
• granulated sugar – 2 teaspoons;
• salt;
• oil for frying.

Preparation

1. Corn grits are converted into flour using a coffee grinder and mixed with sugar and salt.
2. Bring water to a boil and, adding little by little to the dry mixture, knead a dense but soft dough.
3. Form round pancakes and fry them in heated vegetable oil until golden brown on both sides.

Bread with corn grits in the oven

It turns out surprisingly aromatic, bright, sunny in color and incredibly tasty, which, as in other cases with baked goods, is preferably ground to a finer caliber or flour state in a coffee grinder. Fresh yeast can be replaced in the recipe with two tablespoons of dry yeast.

Ingredients:

• corn grits and wheat flour - 200 g each;
• milk – 250 ml;
• fresh yeast – 40 g;
• granulated sugar – 1 tbsp. spoon;
• egg – 1 pc.;
• oil – 1 tbsp. spoon;
• salt – 1 teaspoon.

Preparation

1. Sugar is dissolved in warm milk, yeast is dissolved and left warm for 15 minutes.
2. Add a mixture of beaten egg and salt and wheat flour with crushed cereal.
3. Knead the dough, adding butter, leave to rise for 2-3 hours, knead once during the process.
4. Place the round cake on parchment sprinkled with flour and bake the bread for 45 minutes at 180 degrees.

Corn casserole

Corn grits casserole, the recipes of which vary in composition and final taste, always turns out tasty, nutritious and appetizing. The idea of ​​​​preparing such a dish will seem especially appropriate if you have ready-made corn porridge or polenta left over from yesterday's dinner.

Ingredients:

• corn grits – 300 g;
• water – 1 l;
• fresh or sun-dried tomatoes – 400 or 150 g;
• canned corn – 40 g;
• green onions – 1 bunch;
• pesto sauce – 100 g;
• mozzarella – 200 g;
• pine nuts – 50 g;
• oregano – 2 pinches;
• salt, pepper, basil, olives.

Preparation

1. Pour the cereal into boiling water, add some salt and cook with stirring until thickened and cooked.
2. After cooling, add green onions, corn, pepper and oregano to the porridge, place in a mold and level.
3. Spread pesto on top of the casserole, arrange tomatoes, mozzarella and nuts.
4. Place the dish in an oven preheated to 180 degrees for 20 minutes and serve with basil and olives.

Mchadi from corn grits

Like other Georgian dishes made from corn grits, mchadi is prepared from a laconic set of ingredients, and turns out nutritious, aromatic and rosy. The products can not only be fried in a frying pan, but also baked in the oven until golden brown. The flatbreads are served with slices of suluguni, other cheese or lard.

Ingredients:

• corn grits - 2 cups;
• water – 2 glasses;
• salt – 0.5 teaspoon;
• oil for frying.

Preparation

1. The cereal is ground in a coffee grinder to flour.
2. Add salt to the flour and, adding water heated to a boil in portions, knead the dough first with a spoon and then with your hands.
3. Tear off portions of the dough, roll them into balls, and press them gently.
4. Fry in a frying pan until golden brown on both sides.

Corn pie

If you are tired of the usual homemade recipes and want to try something new, it’s time to bake. To prevent hard grains from being felt in the finished product, it is preferable to pre-grind them until the structure of coarse flour is obtained.

Ingredients:

• wheat flour – 1 cup;
• corn grits - 1 cup;
• kefir – 1 glass;
• sugar – 150 g;
• eggs – 2 pcs.;
• oil – 2 tbsp. spoons;
• baking powder - 1 tbsp. spoon;
• raisins – 100 g;
• margarine – 50 g;
• salt, vanilla, powdered sugar.

Preparation

1. Beat eggs with sugar.
2. In another bowl, mix the dry ingredients, having first ground the cereal in a coffee grinder.
3. Add the egg mass, kefir, vegetable oil and margarine, mix and beat a little.
4. Add raisins, transfer the mixture into a mold and bake for 40 minutes at 180 degrees.

Corn grits in a slow cooker

Those who are put off by the tedious long stirring of porridge during cooking should use a multicooker to prepare it. How long to cook corn grits in the device will entirely depend on the caliber of its grinding and the capabilities of the device: the presence of a pressure cooker function and the power of the device.

At the end of the last century, corn was called the queen of the fields. Today it is grown, of course, not on such a scale, but, nevertheless, very actively, not only in our region, but almost all over the world. Many wonderful products are made from this culture - corn sticks and flakes, flour, starch, canned food, etc. One such product is corn grits. Despite the fact that it can be found in any store, it is very rarely included in the diet of most families, which, by the way, is completely in vain, because it can bring a lot of benefits to our body.

Why is corn grits healthy?

First of all, it is worth noting the very low calorie content of corn grits; there are only 328 kcal per hundred grams of dry product, and only 86 kcal per hundred grams of porridge prepared from it. That is why it can be eaten without fear by people who watch their figure and adhere to a healthy diet. At the same time, it saturates well and gives a feeling of fullness for a long time.

The benefits of corn grits, in addition to the fact that it is an excellent dietary product, also lies in the many valuable components included in its composition. This culture is rich in vitamins B, PP, A, H, essential amino acids - tryptophan and lysine, it contains such valuable microelements as magnesium, calcium, potassium, iron, phosphorus and many others. In addition, corn grits are also a hypoallergenic product, so dishes made from it can be given to even the smallest children without any problems, and it is also included in the diet of people prone to food allergies.

Corn porridge is also very beneficial for the gastrointestinal tract. Contained in it in considerable quantities from harmful deposits - fecal stones, waste, it removes radionuclides, toxins, pesticides from the body. This porridge eliminates putrefactive and fermentative processes in the intestines and relieves constipation. Its regular consumption will strengthen the immune system and help maintain youth and attractiveness.

The substances included in the cereal, for example, vitamins E, calcium and potassium, have a beneficial effect on the condition of nails, skin, hair, and the carotenoids it contains make the product very useful for, since they reduce the likelihood of developing lung cancer. Also, dishes made from it increase the elasticity of blood vessels, lower cholesterol levels, thereby reducing the risk of blood clots, and therefore cardiovascular diseases.

Phosphorus present in corn is beneficial for the functioning of the nervous system, vitamins B5 and B1 help eliminate depression and are a good preventive measure for neuralgic diseases, and magnesium and vitamin B6 increase resistance to stress. Corn grits are recommended for people suffering from diabetes, blood diseases, gall bladder, stomach and liver.

In addition to all this, corn, and, accordingly, cereals made from it, has one unique property - it retains all the most beneficial properties even after heat treatment. There is also evidence that it helps eliminate fat from the body.

Is corn grits harmful?

Most products, often even the healthiest ones, have contraindications for use, and therefore cannot be consumed by everyone. The harm of corn grits is minimal - it is contraindicated only for ulcers in the acute stage (since the fiber contained in it can irritate the walls of the gastrointestinal tract) and high blood clotting. Also, it should not be abused by people who have low body weight and are trying to gain it. In this case, the harm of corn grits porridge lies in its low calorie content. Everyone else, and especially those who want to lose weight, can safely include it in their menu.

How to cook corn grits

Corn grits are divided into several types depending on the shape and size of the grains. It can be polished, fine or coarse. If you need to quickly prepare a dish from corn grits, you should choose the finest grind; it is most often used for children's cereals.

In general, different types of corn porridge are popular in many countries, and their taste, as well as the cooking time, depends directly on the quality of the raw materials. The best dishes come from fresh or properly stored grains.

Moldovans believe that bright yellow, almost orange, grains are the best; others, when choosing them, focus on the size of the grains and how uniform they are. Naturally, a high-quality product should not contain husks, foreign impurities or odors.

It is recommended to store cereals at low temperatures, ideally up to +5 degrees, in dark, dry places. At high humidity (more than 70%), insects quickly infest it, rancidity and mustiness appear; naturally, it will not be possible to cook a good dish with such a product.

At home, it is best to store corn grits in ceramic, metal or glass, or in extreme cases, plastic containers that can be tightly closed. They need to be placed in dark, cool places. Thus, cereals should be stored for no more than a month.

How to cook corn porridge

Despite its usefulness, corn porridge is quite tricky to prepare, as it tends to burn and clump together. Therefore, during the process, it must be stirred as often as possible. In addition, corn grits almost quadruple during cooking, so when preparing it, be sure to take this feature into account.

To prevent lumps from forming in the porridge, it is recommended to prepare it as follows:

• Method No. 1. First of all, it is worth mentioning that corn grits porridge can be prepared with both water and milk. To prepare it, you will need three or four times more water (milk) for one glass of cereal, i.e. three to four glasses, in this case the porridge will come out quite thick; if you like it thinner, you can increase the amount of liquid to 4.5 or more glasses. So, to prevent lumps from forming in a casserole or pan with a non-stick coating, pour half of the water (milk), in our recipe 1.5-2 cups. When it boils, add salt, the amount depends on whether you plan to make the dish sweet or salty, if it’s sweet, a pinch will be enough, but then add sugar. Next, slowly, stirring constantly, pour in the cereal. The result should be a thick mass; stir it well until it reaches a homogeneous consistency. Then slowly pour out the remaining liquid and cook the porridge until cooked in the oven or over very low heat, this usually takes at least half an hour (depending on the type of cereal, it may take more or less time). Do not forget at this time to periodically (preferably more often) stir the porridge.
• Method No. 2. To prepare porridge in this way, porridge and liquid can be taken in the same proportions as for the previous one. Pour water (milk) into a suitable container and heat thoroughly. Add salt (and sugar if necessary) to the hot (not yet boiled) liquid and pour in the cereal in a thin stream, stirring all the time. While stirring, wait until it boils, then reduce the heat as much as possible and continue cooking, stirring as often as possible, until cooked,

Recipes

Milk porridge

For children and adults who love sweets, corn grits are usually cooked in milk. It is better to make such porridge not too thick, so you should take four or even five times more liquid than the cereal itself. You can prepare it using one of the above methods. You can also use the following recipe.

Corn grits can be found in many grocery stores. It is not particularly in demand among Russian consumers.

This is not entirely deserved, since it has a lot of useful components. It is possible to make various tasty and healthy dishes from it to suit every taste.

Dishes made from corn grits

You can prepare a variety of delicious dishes from corn grits. Many of them belong to Moldovan or Latin American cuisines.

Pancakes

To prepare pancakes using corn grits, you need:

• corn grits - ½ cup;
• milk – 2 tbsp.;
• wheat flour – 50 g;
• sugar – 40 g;
• egg – 1 pc.

The cooking process consists of the following steps:

1. Prepare cereal porridge and cool.
2. Add egg and sugar.
3. Form into flat cakes and roll them in flour.
4. Fry in a frying pan on both sides in vegetable oil.

If desired, you can add dried apricots or raisins to the porridge.

Pie

To make a pie from corn grits, the latter is ground in a blender or coffee grinder.

What you will need to make the pie:

• egg – 1 pc.;
• corn flour – 80 g;
• wheat flour – 80 g;
• sugar – 50 g;
• butter – 100 g.

To prepare you need:

1. Grind the butter with sugar and egg.
2. Gradually add wheat and corn flour to the products.
3. Knead the dough and place it in a baking dish.
4. Preheat the oven to 180 degrees and place the future pie in it for 15 minutes.

Sprinkle the top of the cake with powdered sugar or grated chocolate.

Making cookies is similar to making pancakes. First, cook the cereal porridge and then cool it to room temperature. Next, make the dough and cook the cookies in the oven. To make healthy cookies from corn grits, you need:

• corn grits porridge – 1.5 tbsp;
• egg – 1 pc.;
• sugar – 4 tbsp. l.;
• vanilla to taste.

The cooking process includes:

1. Add sugar, egg and vanillin to the prepared cold porridge.
2. Mix everything using a blender.
3. Using a spoon, place medium-sized cookies onto a baking sheet.
4. Preheat the oven to 160 degrees.
5. Bake cookies for 10 minutes.

After the cookies have cooled, they can be removed from the baking sheet.

Mamalyga is the national dish of Moldova. It is a very dense porridge that can be cut with a knife. To prepare it you will need the following products:

• fine corn grits – 200 g;
• water – 600 ml;
• garlic – 1 clove;
• Chili pepper – 2 pods.

Cooking process:

1. Rinse the cereal well, pour hot water over it and cook over low heat for half an hour.
2. At the end, add garlic and pepper to the porridge.
3. Place on a board and cut with a knife.

Banosh is a Hutsul porridge. It is prepared from the finest corn grits or regular grits are ground in a coffee grinder. Only homemade sour cream is used for banosh. To prepare this dish you need the following products:

• corn grits – 200 g;
• sour cream – 300 g;
• milk – 0.5 l;
• salt – 1 tsp;
• feta cheese – 100 g.

Preparing banosh consists of the following steps:

1. Pour milk into a saucepan and add sour cream to it.
2. Bring to a boil and reduce heat so that the ingredients continue to simmer slightly.
3. Pour the cereal into the pan in a thin stream, while stirring vigorously with a wooden spatula.
4. Add salt and continue stirring in a circle in one direction (this is very important).
5. After about 5 min. Oil should come to the surface. When this happens, you need to remove the pan from the heat.
6. The banosh is served hot, and grated cheese is sprinkled on top.

Beneficial features

Corn contains few proteins that can cause allergic reactions. It is rich in various vitamins and microelements. It contains silicon, which helps maintain healthy gums and teeth. In addition, corn has the following beneficial qualities:

• the contained vitamins A and E support the beauty of the skin;
• B vitamins contribute to the normal functioning of the nervous system;
• Corn grits porridge will cleanse the body of waste and toxins. It will also remove radionuclides, which is the prevention of cancer;
• Corn contains substances that strengthen nerve fibers. This helps support memory, attention, and good learning abilities;
• When consumed regularly, corn will reduce bad cholesterol and bring blood pressure back to normal;
• Corn cleanses the intestines well. It has a positive effect on the digestive system;
• corn prevents the absorption of fats from other foods, which helps reduce excess weight;
• Corn grits are especially useful for children. It will strengthen the child’s protective functions and make him calmer. Thanks to the iron contained in corn, corn porridge will be an excellent product for the prevention of anemia. Porridge can be given to babies from 9 months.

Corn grits are a product from which you can make many tasty and healthy dishes. Regular consumption of corn grits will saturate the body with important microelements and maintain its health.

Discuss

What to cook from corn grits

Have you ever wondered how to cook corn grits? If you don't have children, then probably not. And you probably cooked porridge with milk for your children and nothing else. Let's see what else you can cook and how corn grits are useful in general. are presented below.

Let's start with the fact that the correct name for corn grits is maize. Its ancestral home is South America, and this culture itself is very ancient. Corn has a lot of useful properties, and most importantly, it has the unique property of not losing useful substances after heat treatment.

Porridge recipes

Believe me, porridge from this cereal can also be prepared in very different ways. Let's start with the most common recipe.

Corn porridge: classic recipe

4 large spoons of raisins need to be soaked in warm water for 10 minutes. Rinse a glass of corn grits, pour 2.5 cups of hot water over it, add salt to taste, a little butter and raisins. Then you need to cover the pan and put it in the oven. The finished porridge should become soft. You need to mix it and add a little more oil. When serving, add sugar to taste.

Porridge with feta cheese or feta cheese

It is very tasty to eat corn porridge with salty salt. To do this, you need to boil a glass of cereal (you can do it in the oven, as in the previous recipe, or you can do it in a saucepan, the main thing is that it becomes soft). You need to add sugar to the porridge to make it sweet enough. Then you need to chop 100 g of feta or cheese and sprinkle it over the porridge already in the plate. The combination of sweet and salty is very savory.

Corn grits: casserole recipes

Porridge made from this cereal is very tasty if you make a casserole out of it.

Casserole with corn and cottage cheese

600 g of cottage cheese must be rubbed through a sieve until it becomes very fine. Add 4 egg yolks, 100 ml milk, 20 g butter, 60 g sugar, a little vanilla, 50 g flour, 30 g raisins (or walnuts - whichever you like best), mix everything well, and then carefully add 4 whipped into protein foam. This aromatic mass should be placed in a saucepan, previously sprinkled with crackers, and baked. When serving, add sour cream.

Casserole with corn, minced meat and vegetables

Pour 100 g of corn grits into 400 ml of boiling meat broth and cook for 15 minutes. Soak one stale bun in water, squeeze out and knead with your hand. Mix it with 1 egg and half a kilogram of minced pork and beef. Season with pepper, salt and nutmeg.

Place the porridge in a mold, place the minced meat on top and bake for about half an hour. In the meantime, cut 100 g of carrots into small pieces and boil along with 200 g of green peas in 100 ml. broth. Place carrots and peas on top of the minced meat, sprinkle grated Gouda cheese (200 g) on ​​top and bake for another 10 minutes.

Corn grits: baking recipes

Mchadi (flatbread)

Two glasses of corn grits need to be washed, salted and gradually, little by little, add hot water to it and knead. Mix first with a spoon, and when it becomes plastic, start kneading with your hands, like regular dough. The ideal dough for mchadi should be sticky. Then, again with your hands, you need to separate small pieces and form flat cakes (their thickness should be no more than a centimeter). In a frying pan, you need to heat the sunflower oil and fry the flatbreads on both sides (they should be covered with a golden brown crust). To prevent the cakes from turning out greasy, place them on napkins to absorb the oil. The last step is to cut the finished, still hot flatbread lengthwise and put thin pieces of cheese, for example, suluguni, inside. It will melt slightly from the hot flatbreads, and it will turn out to be a very tasty dish!

Yogurt pie

200 g should be mixed with a pinch of soda. Another 200 g - with a spoonful of sugar, two glasses of yogurt, 3 eggs, a spoonful of butter and a pinch of salt. Mix everything thoroughly and combine both mixtures. Place this dough on a baking sheet and bake for about 40 minutes. You will get a delicious low-fat pie. It can be served with sour cream or jam.

I hope now you won’t have a question about what to cook with corn grits!

Corn grits are an energy product that is sold in all Russian grocery stores. Unfortunately, it is not very popular. This attitude is completely undeserved; due to the mass of beneficial properties, corn grits deserve more attention.

Corn grits are made from dried corn kernels.

This cereal, which is considered the oldest cereal plant in the world, was brought to the European continent from America in the 15th century.

In Spain, where it arrived before other European countries, it was called maize. Corn came to Russia through Turkey and Moldova around the 18th century.

How is corn grits produced?

Corn is distributed on all continents. In Russia, they make cereal from it, which is divided by numbers: 1, 2, 3, 4, 5. The first three numbers are coarse grinding, 4 and 5 are fine grinding. Depending on the size and color, there are known methods for processing it after cleaning the shells and separating the germs. The shelf life from the moment of production of cereals is from 6 to 10 months, depending on the region.

Chemical composition, calorie content and nutritional value

The calorie content of dry corn grits is 330–340 kcal per 100 g. Porridge, which increases by about 3 times after cooking, has about 100 kcal.

The cereal contains the following substances:

• carbohydrates – 55%;
• proteins – 10%;
• fats – 2%;
• dietary fiber – 24%.

Corn grits are unusually rich in healthy elements.

It includes vitamins and mineral salts:

• cobalt;
• calcium;
• gland;
• manganese;
• copper;
• magnesium;
• molybdenum;
• chromium;
• zinc;
• B vitamins;
• retinol;
• vitamins E, PP, H, K.

Corn proteins are unique; they include a number of essential amino acids, but do not contain lysine and tryptophan.

The benefits and harms of corn grits for humans

There are much fewer proteins in corn that cause allergies than in wheat and rye. Corn contains many microelements. It provides a source of rare silicon, which is essential for maintaining healthy tooth enamel.

Corn contains vitamins A and E, which are antioxidants and are good for vision and skin health. As well as B vitamins, which help the normal functioning of the nervous system. Corn porridge cleanses the body well, removing harmful substances from it - toxins and radionuclides. This helps prevent cancer.

The benefits of corn grits have been experimentally tested in America. Elderly people over 65 years of age were given corn porridge to eat regularly. This reduced their risk of developing Alzheimer's disease.

Corn contains substances that strengthen the sheath of nerve fibers, which helps maintain good memory, attention, and learning ability.

Corn porridge can reduce bad cholesterol when consumed regularly and normalize blood pressure, so it is important for heart and vascular diseases.

Corn grits in dishes perfectly cleanse the intestines. Its use has a beneficial effect on digestion and blocks the absorption of fats from other foods. It helps those who want to lose weight effectively to lose weight.

Beneficial properties for children's bodies

The rich vitamin and mineral composition makes corn grits a valuable product in baby food. In addition, cereals contain a lot of natural fiber, which gently cleanses the intestines.

Eating corn porridge will strengthen the baby’s immunity, make him calm and smart.

Porridge can be given from 9 months of age.

Due to the presence of iron in corn, porridge from this cereal will be a good way to prevent anemia. The silicon in its composition is beneficial for the child's growing bones and teeth.

Due to the absence of gluten, corn grits are a valuable dietary product in baby food. It is recommended to cook it for children who are allergic to this protein. Gluten is found in many cereals, especially wheat.

Recipes for cooking with corn grits

You can make many interesting dishes from corn. Some of them are national, and are characteristic of the cuisine of certain peoples.

Milk porridge made from corn grits

For cooking, it is advisable to use a pan with a non-stick coating; corn grits porridge thickens quickly and easily sticks to the walls of the pan.

Products:

• corn grits 1 tbsp;
• 4–5 tbsp. milk;
• salt, sugar to taste.

Preparation:

1. Add corn grits in a thin stream to half the volume of boiled milk.
2. Stir constantly.
3. Reduce heat.
4. Add salt and sugar.
5. Pour in the remaining milk, heated to a boil.
6. Cover the pan with a lid.
7. Cook over low heat, stirring occasionally for 30 or 40 minutes.

Season the finished porridge with butter to taste and leave for another quarter of an hour.

How to cook pancakes

The dough for corn grits pancakes is made from cooled porridge.

For cooking you will need the following products:

• corn grits 0.5 tbsp;
• 2 tbsp. milk or water;
• wheat flour 60 g;
• granulated sugar 25 g;
• egg.

Preparation:

1. Cook the cereal until tender, adding a little salt to the water or milk.
2. Cool to room temperature.
3. Add sugar and egg.
4. Form cakes with your hands.
5. Roll them in flour.
6. Fry on both sides in vegetable oil.

If desired, you can add light raisins to the corn fritters.

Corn pie

To make a corn grits pie, grind the grits using a coffee grinder.

Products:

• egg;
• corn and wheat flour 75 g each;
• 60 g granulated sugar;
• butter 90 g.

Preparation:

1. Grind butter with sugar and egg.
2. Add corn and wheat flour, you can add a little vanillin.
3. Mix the dough, place it on a sheet, and level it into a layer.
4. Bake at 180 degrees for 10 or 15 minutes.

The finished cake is greased with any butter cream, sprinkled with chocolate and toasted nuts.

Healthy cookies

Cornmeal cookies are prepared in the same way as pancakes. First, the corn porridge is boiled, cooled, the dough is kneaded, and cookies are baked.

Products:

• ready-made corn porridge 1.5 tbsp;
• egg 1 pc.;
• 4 tbsp. l. Sahara;
• vanillin.

Preparation:

1. Sugar, egg and vanillin are added to the cooled corn porridge.
2. Beat with a blender.
3. Place small cookies onto a greased baking sheet with a spoon.
4. Bake at 160 degrees for 10 minutes.

The finished cookies are allowed to cool and removed from the baking sheet.

Mamaliga from small corn grits

Mamalyga is popular in Moldova and Romania. In the classic version, it is prepared in the form of a “corn bun” - a dense porridge that can be cut with a knife.

Products:

• 200 g finely ground corn grits;
• water or broth 600 ml;
• 1 clove of garlic;
• 2 chili peppers.

Preparation:

1. Fill with hot water or broth and cook the cereal for 30–40 minutes over low heat.
2. At the end of cooking, add a clove of garlic and pepper.
3. Place the hominy on a board and cool.

Cut hominy into portions with a wooden knife or thread.

How to make porridge for children

Corn porridge for children can be prepared with the addition of vegetables or fruits. Try making healthy porridge with carrots.

Products:

• carrots 80 g;
• cereal, ground in a coffee grinder, 50 g;
• clean water 150–200 ml;
• butter 10 g.

Preparation:

1. Place peeled and cut into pieces carrots in boiling water and cook until the root vegetable becomes soft.
2. Add corn grits to the carrots and cook, stirring until tender.
3. Put the butter into the prepared porridge, mash it, stir and cool.

This porridge can be given to a baby from 9 months.

Polenta recipe by Hector Jimenez-Bravo

This is a traditional Italian dish made from corn grits. In Italy it is cooked over an open fire, it is the main food of poor families, but in Russian restaurants it is quite expensive. You can make polenta yourself if you know the recipe.

Products:

• water and broth 0.5 l each;
• olive oil 2 tbsp. l.;
• corn grits 1.5 tbsp;
• apple cider vinegar 1 tbsp. l.;
• tomatoes, diced 2 tbsp;
• parsley 2 tsp;
• butter 3.5 tbsp. l.;
• cream 1/3 cup;
• 1 tbsp young corn kernels;
• Parmesan cheese 2 tbsp. l.;
• spices and salt.

Preparation:

1. The cereal is poured into boiling water with broth.
2. Cook for about 30 minutes in a saucepan with the lid closed over low heat.
3. To make the sauce, the tomatoes are fried in olive oil.
4. Add 2 tbsp to the tomatoes. l. butter, paprika, oregano and garlic.
5. When the tomatoes become soft, lightly crush them with a spoon, add vinegar and chopped parsley.
6. Young corn kernels, cut from 4 heads, are slightly salted and fried in a frying pan.
7. Boiled corn grits are mixed with corn kernels, cream, 1.5 tbsp. l. butter, Parmesan cheese and basil.

Serve polenta topped with roasted tomato sauce, cold or warm.

Who is contraindicated for corn grits?

For some health problems, doctors do not recommend eating corn porridge. It is undesirable to eat it if you have dystrophy. Corn grits, the benefits and harms of which have long been studied by nutritionists, promote fat burning and will not allow you to gain weight.

If you have diarrhea and other problems with the gastrointestinal tract, it is better not to eat corn porridge; they have a mild laxative effect and contain a lot of fiber. With thrombophlebitis and blood clotting disorders, there are also contraindications to eating cereal.

For most people, corn grits will only benefit: it will help you lose extra pounds, prevent many diseases and strengthen your immune system.