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Corn porridge on water with milk. Corn porridge with milk: familiar and unusual recipes Corn porridge with milk

What is a hearty and nutritious dish to cook for a child for breakfast, while spending a minimum of time, which is so lacking in the morning? What to feed your husband in the evening after a hard day's work? A great option is milk porridge, cooked from chopped corn. It can be sweet with dried fruits, bananas, honey, or unsweetened with vegetables, meat, mushrooms. However, in itself, it is a tasty, nutritious and healthy dish.

It is not for nothing that corn is called the “Queen of the Fields”, and its grain is called “golden”. Unfortunately, few people know how to cook corn porridge in milk so that it remains tasty and healthy.

If you want to give it an extra taste, it is possible to add dried fruits, banana, fresh mushrooms, meat and more. How to cook corn porridge in milk according to different recipes is discussed below.

Milk porridge recipe

In order to cook fragrant porridge, you will need the following:

0.5 l of water;
250-300 g of corn grits (flour);
300 ml of milk;
sugar to taste;
salt to taste.

There are many recipes for making porridge. It can be served with a dressing of berries, fruits, vegetables, mushrooms or meat. Let's look at a few of these recipes.

dried fruit recipe

banana recipe

In boiling water, place the corn grits washed in a sieve. Bring to a boil, then reduce the heat. Cook over low heat until all the water has boiled away.
Pour milk, add a little salt, sugar to taste. At the same time, you can use vanilla sugar, cinnamon or honey.
Dip the blender into the pan and grind the cereal.
Mash the banana with a fork until soft, then mix with the boiling mass. Mix everything thoroughly. Set aside from the fire.
Let it brew for 6-8 minutes, then serve.

Recipe for porridge in milk with mushrooms

Component:

200 g of large corn grits;
1 l. fatty milk;
200 g fresh mushrooms;
200 g sour cream;
salt, sugar;
vegetable oil.

Cooking sequence

Little tricks for cooking milk corn porridge

For faster cooking, it is suggested to cook porridge made from cornmeal. It will not affect the taste in any way, but it will cook much faster.

When cooking porridge from corn grits, it is best to cook it until half cooked, only after that pour the mass with milk. This sequence will make the corn grits soft and tender.

Dried fruits, berries, bananas, etc. can be chopped in a blender, adding them to the already prepared mass, or put on top of the porridge laid out in plates.

Milk can be replaced with cream.

If during cooking it is noticeable that the mass is too thick, you need to add a glass of water.

The best choice would be to use pots with thick walls and a bottom, while the porridge must be stirred periodically, which will prevent it from burning.

Few cook corn porridge in the oven. But in vain! For oven cooking it is necessary to cook cereals in water until half cooked in a saucepan. After that, you need to remove it from the heat, transfer it to pots, pour salt and sugar, as well as vanilla, cinnamon, banana, etc., if desired, and put in the oven for 20-30 minutes at 160 degrees. Such preparation relieves the hostess of the need to constantly be at the stove and stir the porridge so that she does not run away.

We know that the healthiest dish in the morning is porridge. It contains slow carbohydrates, saturates us with energy thoroughly and for a long time. It is not difficult to choose a dish to taste from a wide variety. Porridge from corn grits is not as widespread as from rice or buckwheat, it is rarely found on our tables. Many housewives do not know how useful corn porridge is, what cooking recipes are the most successful.

Nutritionists are strongly advised to include maize dishes in their menu. Corn grain contains the following useful substances:

antioxidants that slow down the aging of the body, promote the removal of toxins;
silicon, which is involved in strengthening and restoring bones and tooth enamel;
minerals of group B, their role in the life of the body can not be overestimated, they strengthen the immune system, are able to stabilize the state of the nervous system.

Cereals such as wheat, rice and semolina cannot be compared with corn in terms of the amount of nutrients.

The following facts testify to the benefits of this product:

When passing through gastrointestinal tract corn absorbs all harmful substances, removes them from the body.
Corn kernels contain a lot of biotin, which is necessary for healthy nails and hair.
Contains vitamin K, which is involved in hematopoiesis and plasma coagulation, and vitamin E, which improves skin condition.
There is iron, which increases the level of hemoglobin in the blood.
It is useful for constipation, it has a slight laxative effect.
Contains a small amount of sugar, is allowed for diabetics.

Corn porridge brings many benefits, but are there any contraindications? The corn product should not be present in the diet of people with a history of stomach ulcers and bowel disease, as well as suffering from thrombophlebitis. It is not recommended to include in food patients with dystrophy, this product intensively burns fats, does not allow you to gain body weight. Caution should be taken with this porridge for people prone to diarrhea, they should not forget about the dangers of maize. For everyone else, the useful properties of the product are obvious.

Cooking a delicious meal

Many do not know how to cook corn porridge. Read the following tips, and the food you cooked will instantly disappear from the table:

This cereal loves liquid, when cooking it is necessary to adhere to the following proportions, pour at least 2.5-3 parts of water into one part of the cereal.
If food is to be cooked on a stove, thick-walled dishes are preferable, a cast-iron pot is very convenient, and the food must be stirred regularly.
To many, cereals seem harsh, undercooked. How long does it take to cook corn porridge so that it becomes soft? There is no definite answer, it all depends on the variety of maize, on the dishes and stoves. The shortest time required for it to be cooked to readiness is 20-25 minutes.
The addition of butter significantly improves the taste.
Regardless of how much liquid you pour into the cereal, the dish will thicken over time.

Milk porridge

Before we cook corn porridge in milk, we will choose cereals. It comes in different grinds - fine, medium, large. Fine grinding is practically cornmeal, hominy is prepared from it. How long to cook corn porridge? It depends on the grind. For finely ground cereals, 20 minutes is enough; for large cereals, cook for at least 60 minutes.

Ingredients

The recipe shows the amount of liquid for medium grinding cereals:

corn grits - 250 grams;
milk - 500 ml;
water - 300 ml;
granulated sugar -30 grams;
salt.

Cooking method

If you are sure how to cook corn porridge properly, follow the recipe:

Carefully rinse the cereal, discard on a sieve.
Boil water in a thick-walled saucepan or cast iron, salt.
Pour in the cereal, wait for it to boil. Reduce the flame of the burner to a minimum, stir, wait until the liquid is completely absorbed.
Pour in boiled milk, soak on the stove for 15-20 minutes, stirring regularly. Cover the container with a lid, corn porridge in milk will boil better.
Add butter, sugar to taste.

Porridge must be infused under the lid, it will become thick and homogeneous.

If milk intolerance is observed, I want to know how to cook corn porridge in water. The cooking method is the same, replace the milk with exactly the same volume of water.

Dishes for children

You can give corn porridge to children from the age of eight months. Corn porridge for babies is prepared from the smallest cereals. It is useful to soak maize before cooking. If children are allergic to milk, then corn porridge for a child can be boiled in clean water.

Ingredients

The number of products is given for one large serving:

corn flour - three tablespoons;
milk - one glass;
water - 1/2 cup;
salt, sugar.

Cooking method

We cook the dish in a saucepan with a thick bottom:

Pour the cornmeal into the pan, pour in the liquid. Mix thoroughly, it is more convenient to do this with a whisk. Make sure there are no lumps left.
Corn porridge in milk should be cooked for at least 20 minutes with constant stirring.
Add milk, bring to a boil. It is necessary to hold the porridge on the lowest heat for several minutes.
Salt, sugar, put a piece of butter.
Cool the porridge so that your baby does not burn.

If the baby does not tolerate milk, then boil corn porridge in water, it is poured in instead of milk.

Now you know how to cook corn porridge on the stove. Let's master the recipe for corn porridge in a slow cooker.

Dishes from the multicooker

Corn porridge in a slow cooker is easier to prepare, it does not need to be stirred, it will not burn. It is very convenient to use the slow cooker for preparing breakfast, you can load products in the evening, set the necessary mode and timer. The household members did not have time to wake up, and a fragrant healthy dish is already ready. To cook corn porridge in a slow cooker, you need the same products as in a regular recipe. Rinse the cereal and send it to the bowl, fill it with water, add all the other ingredients. Set the "porridge" mode, cooking time - 60 minutes. Do not leave the dish in the heating mode, the food will thicken. Immediately after the end of the process, take the food out of the multicooker and serve it on the table.

You can not add sugar at the moment when the food was cooked, replace it with honey or homemade jam, fresh berries or seasonal fruits. In winter, use frozen berries, apples and bananas, dried fruits. Even after several preparations, this dish will not get bored if you constantly vary delicious additives.

Dish with pumpkin

To make the dish even healthier, add pumpkin to it. Pumpkin itself is very useful, it helps to solve many health problems. Corn porridge with pumpkin has a delicate taste, a beautiful orange color that improves mood.

Ingredients

Use a vegetable with bright orange flesh, it is prettier and sweeter:

corn grits - 250 grams;
pumpkin - 300 grams;
milk - 3 cups;
granulated sugar - to taste;
butter - 30 grams;
salt.

Cooking method

Lightly fry the corn grits in a pan without oil. Pour boiling milk over, let stand for about 30 minutes. During this time, it will swell.
Clean the pumpkin, remove the seeds. Chop into small pieces, sprinkle with sugar. As soon as juice begins to stand out from the pumpkin, send it to the stove and hold it on low heat for about a quarter of an hour.
Mix the pumpkin with cereal, let it boil. Reduce the heat, hold on the stove for a while until the porridge softens.
Add a piece of butter.

For a sweet tooth, you can add raisins, dried fruits, berries to the dish. An interesting dish can be obtained by replacing pumpkin with pumpkin-apple puree.

Porridge from a pressure cooker

The advent of the pressure cooker has speeded up and simplified the process of cooking. High pressure is created inside the pan, food cooks faster, vitamins are better preserved. The food is dietary, it is steamed. Corn porridge in a pressure cooker at the expense of high temperature cooking is soft, crumbly. Do not fill the pot to the top, close the lid tightly. It is necessary to immediately pour the right amount of liquid, topping up during the cooking process will not work. Rinse the cereal, send all the ingredients to the pan. Grease the walls of the pan above the milk level with butter so that the milk does not rise high. Select the "porridge" mode, after 20 minutes your dish is ready. You can fill it with butter, raisins and dried fruits.

Sweet corn porridge cooked in milk is a great independent dish. You can also make a wonderful side dish from corn, which goes well with meat, fish and vegetables. Croup does not require any manipulation, it is enough to rinse it well. After reviewing our recipes, you can enrich your diet with healthy and excellent dishes.

Originally from America, corn came to Europe only in the Middle Ages. But it came to the present as a national product in Romania, Moldova, Italy. In the first two countries, groats from it become the basis of hominy. In Italy, for many centuries, polenta has been prepared from it, which is saturated with a variety of flavors.

Features of cereals

In the corn family, only one species is cultivated. And it was used more than 60 centuries ago by American indigenous peoples to make cereals and bread. The difference between modern corn and "prehistoric" corn is the size. According to ancient sources, the ears then reached a length of only 4 cm.

The Maya Indians took up the selection of culture. By crossing food corn with wild corn, they managed to achieve an increase in cobs up to 15 cm. Since then, the world's first cereal crop has not changed.

Today, corn is sized according to the size of the kernels, and grits according to the type of grinding. In the Middle Ages, exclusively coarse large groats were used, which required long-term boiling. Modern industry allows you to get instant porridge due to the smallest crushing of the kernels.

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

its low calorie content- 86 calories per 100 grams of the product, 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 malabsorption of substances. The absence of gluten allows the use of cereals in the first complementary foods of infants at the age of 6 months.

Cooking technique. How to cook porridge

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

Grains need to be washed. It is convenient to do this in a sieve through which dust will leave with water. So you exclude the presence of excess moisture when cooking the product.
Use a thick pot for cooking.. Porridge is not boiled, but languishes, therefore it often sticks to the bottom. To prevent this, it is important to choose dishes with a thick bottom. And often stir the cereal during the cooking period.
How many minutes to cook corn porridge depends on the degree of grinding. But on sale is usually presented cereals of medium grinding, for the preparation of which 30 minutes is enough on low heat.
Place corn in boiling water. Pre-add salt or sugar to it, depending on the purpose of the dish.
The most tender is corn porridge with milk, the recipe of which includes the addition of butter for dressing. Milk can be combined with water to prepare breakfast. As a side dish, cereals are cooked on water.
For a thin porridge, use 4 cups of liquid. For a thick garnish - 3 cups per cup of corn.
The finished dish thickens. And this happens regardless of how much water you add to it. This property formed the basis for the preparation of Moldavian hominy, Italian polenta, Georgian gomi.

The most famous European recipe for porridge made from cornmeal 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 "batch", the density of the formation is such that it can be cut with a knife. After cutting into portioned pieces, 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 . Groats are placed in clay pots, poured with salted boiling water, covered with a lid. It reaches readiness within 1 hour at 180 °. served with butter, herbs.
In the microwave. Use a glass bowl with a lid. Pour boiling water over the corn grits, put in the microwave, set the maximum power. Cook 7 minutes, stir, cook another 5 minutes.

Delicious recipes with corn grits

Corn porridge is good for breakfast cooked with milk. And for dinner, if served with meat, vegetables. Cheese, all kinds of peppers, Italian spices, Georgian cilantro will become excellent "partners" for her. On the children's table, yogurts, homemade jams, canned peaches will support it. We invite you to learn how to quickly cook corn porridge in milk, water and in Italian.

On milk

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

You will need:

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

Cooking

Combine water and milk in a saucepan, put on fire. Add sugar.
Pour the prepared cereal after boiling, mix vigorously.
Boil for 15 minutes over low heat.
Add butter.
Boil 15 minutes.

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

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

On the water

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

You will need:

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

Cooking

Pour water into a saucepan, bring to a boil.
Add salt.
Pour the prepared cereal, stirring vigorously.
Boil for 30 minutes, stirring occasionally.

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

In Italian

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

You will need:

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

Cooking

Pour water into a saucepan, bring to a boil.
Pour in the corn grits, simmer over low heat for 30 minutes. Stir regularly.
Remove from heat, put on a tray lined with cling film. Form a layer of the desired shape. Leave to thicken.
Melt the butter in a frying pan, add flour, simmer the mass.
Add grated cheese, paprika salt.
Cut the polenta into pieces, pour over the cheese sauce.

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

Try how to cook corn porridge with water or milk. And do tasty dish according to the old Italian recipe. They make a great addition to your daily diet!

Corn porridge accompanies us throughout life, starting from infancy. The traditional dish is by right a universal product; it can be used not only as a breakfast, but also as a side dish for lunch or dinner. The nutritional properties of corn grits, due to its saturation with many useful vitamins, have long been reasonably proven. There are several ways to cook porridge from corn grits. We present more detailed technology, important rules and the exact ratio of the necessary components.

Cornmeal porridge on the water

The method of making porridge from water is simple, in contrast to the length of its cooking time, which is about 1 hour. Any self-respecting housewife knows how to cook porridge from corn grits on water, and each has her own cooking recipe. In any case, the main aspect is the implementation of the sequence of technology.
It is recommended to follow 8 important rules:

Rinse the cereal warm water.
The pot should be thick-walled.
Pour the grits in a thin stream into salted boiling water, stirring in parallel.
Cooking only on moderate heat.
Stir occasionally throughout the cooking time.
The preparation time is 30 minutes.
To prepare a liquid dish, you need 4 cups of water, and for a thick one - 3 cups.
Steep with the lid closed for 15 minutes.

The list of the correct ratio of products:

a glass of cereal;
water - 3 - 4 tbsp.;
some salt;
oils - 50g.

Component tab order:

pour water into a saucepan and boil;
salt with the addition of cereals;
stir occasionally until boiling over medium heat for 30 minutes;
put the pan off the stove;
stir with the addition of oil;
close the lid and leave for half an hour.

Adding butter during the infusion of porridge gives it richness. Onion lovers can add a fried product that will give the dish a spicy taste. A savory dish is also suitable as a side dish for meat and fish products, mushrooms and vegetables. An important aspect when cooking a corn product is maintaining proportions.

Milk corn porridge recipe

Such a dish is especially useful due to the content of healing vitamins in milk, which complement the valuable properties of corn. It is possible to properly cook porridge in milk with preliminary boiling of cereals in water. This is a necessary condition so that the product does not burn or splash during cooking. At the same time, the grains will be undigested and whole. Milk porridge from corn grits includes for cooking:

cereals - one glass;
2 glasses of water;
1 glass of milk;
salt - half a small spoon;
granulated sugar - 1 spoon;
50 gr. oils.

Subsequence:

boil water in a saucepan;
put the cereal;
continue to cook over moderate heat until the liquid evaporates;
while stirring, add milk, portions of sugar and salt;
continue to cook, stirring for 10 minutes;
set aside from the oven, adding oil, mix well.

Milk baby corn porridge can be boiled with vanilla sugar and dried fruits. This dish for a child's body will have not only amazing taste, but also the nutritional properties of dried fruits. In addition, it will have a fragrant vanilla smell that children love so much.

For a dairy dish you need:

cereals - 1 glass;
3 glasses of water;
milk - 2 cups;
oil - 50 grams:
granulated sugar - 3 tablespoons;
200 gr. dried fruits;
half a spoonful of vanilla sugar;
half a teaspoon of salt.

The sequential order:

boil salted water;
stirring, pour the cereal;
cook over medium heat, stirring, until evaporated, 15 minutes;
pour milk, stir, adding vanilla sugar;
with occasional stirring, cook for 15 minutes;
turn off the stove and put butter and dried fruits;
leave to simmer for 10 minutes.

Porridge from corn grits in a slow cooker

The technology of cooking porridge in a slow cooker has a quick and simple process. There is no need to keep track of how much to cook corn grits - the set mode of the household appliance will cope with all functions during cooking automatically. There is also no need for constant mixing of the product. During cooking, the evaporation of the liquid occurs gradually, with the transition from the “porridge” mode to the “heating” mode. Therefore, it is absolutely not worth worrying about the leash of burning.

Cooking the product in a slow cooker has a great advantage compared to cooking in a saucepan. It turns out more tasty and fragrant, with the preservation of all the necessary nutritional properties. You can leave the dish in the slow cooker and enjoy it later. It will keep it warm and fresh. for a long time.

All cereals in a slow cooker are excellent, but corn grits, the recipes for which are very diverse, work best. We suggest considering recipes for a dairy dish, and on the water. A dietary corn dish prepared with water is a product for the health of the body.

Easily digestible product consists of:

one glass of cereal;
water - 3 tbsp.;
oils - 50 gr.;
salt for taste.

Required order:

put the cereal in a bowl;
put oil and salt;
pour in water and stir the contents of the bowl;
press the "porridge" mode for 35 minutes;
stir and infuse for 10 minutes;
add oil before serving.

A hearty recipe for milk corn porridge is an easily accessible option for cooking in a slow cooker. Its calorie content in porridge is much higher than that of a product cooked with water. She is especially loved by children, who eat her with adoration in the morning, adding various jams or fruits. The recipe for a dairy dish is almost the same as a recipe for water.

Would need:

one glass of cereal;
milk - 4 tbsp.;
oils - 50 gr.;
3 spoons of sugar sand;
a pinch of salt.

Product sequence:

pour the cereal into the multicooker bowl;
salt, pour milk, sugar;
set the program "porridge" for 25 minutes;
insist 10 minutes with the lid closed;
serve with butter.

Pumpkin porridge with corn grits

Many gourmets are faced with the question of what can be prepared from corn grits with a less high-calorie product. Pumpkin is definitely suitable as such a product. Being an actual additive in porridge, it does not lose its valuable significance in combination with a corn product. Pumpkin corn dish belongs to such a low-calorie dish, which is not only healthy, but also consumed enough in the family diet.

The rich color of the pumpkin and its most delicate taste always attracts the attention of little admirers. Pumpkin corn porridge is cooked in water, and methods of cooking in milk are also popular, from which it becomes much more tender and oily. Honey and cinnamon, added at the end of the preparation of the product, can add a piquant note to the dish. Such a bright product can be included in the diet of the whole family.

Pumpkin porridge with corn grits in a slow cooker

The presence of pumpkin in corn porridge turns it into a dessert product. Saturated with fragrant taste qualities, it is not only a favorite dish of children, but also an adored product for adults. The addition of honey instead of sugar gives it an amazing flavor. The recipe in a slow cooker with honey requires the following components:

half a cup of cereals;
water - 200 ml;
milk - half a liter;
pumpkins 500 gr.;
honey 2 spoons;
oils - 50 gr.;
salt.

How to prepare the recipe:

peel the pumpkin from the peel and cut into small cubes;
put in a bowl: pumpkin, water, milk, cereals, salt;
program - "porridge" for 35 minutes;
stir with the addition of oil;
turn off the multicooker and let it brew for 15 minutes;
add honey to a warm product.

Pumpkin porridge with corn grits in milk

Dishes made from corn grits cooked with water have less calorie qualities than dairy dishes. Cooked in milk, low-calorie corn porridge increases its calorie content. Thanks to a large number vitamins found in milk, it has beneficial nutritional properties.

An unusual recipe for pumpkin porridge with corn grits contains the composition:

a glass of cereal;
milk - half a liter;
pumpkin - 400g;
oils - 50 gr;
sugar sand 2 tablespoons;
a pinch of salt.

Subsequence:

put the cereal in a pan and fry a little;
bring milk to a boil in a saucepan;
pour cereal into boiled milk and leave for 30 minutes;
peel the pumpkin and cut into small cubes;
pour pumpkin with sugar and leave until it is completely dissolved;
cook on medium heat for 15 minutes;
put the pumpkin in the cereal, add salt and cook until the pumpkin is ready;
turn off the stove and stand for 10 minutes;
oil is added before serving.

Porridge has been a traditional food in every family since time immemorial. Our ancestors, using this wonderful product, celebrated the appearance of a newborn, and saw off the deceased on their last journey. Each hostess has her own cooking recipe, but it is always necessary to observe important points in the cooking technology. No wonder she is rightfully considered the “queen of the table”, always desired and very loved not only by gourmets, but also by everyone.

In contact with

In our country, corn porridge appeared not so long ago. Despite this, she has already won love for herself and is in high demand among many people.

But not only for its excellent taste, it is praised. Contains high levels of vitamins and useful properties- here is another weighty reason for praise.

Still boiled corn grits in milk tastes good. But before you cook it, you should familiarize yourself with the useful and interesting properties of this product.

Useful properties of corn grits and features of porridge from it

This cereal contains a group of vitamins B, PP, E, A. In addition, it is rich in trace elements - it contains a high level of phosphorus, copper, potassium, iron, calcium, sodium, silicon and many others.

It is worth noting that cooked cereals retain all their useful and nutritious properties. It is for this reason that it is a suitable food for both children and the elderly.

Features of corn porridge:

It is considered a hypoallergenic product that has good absorption by the body. Therefore, it is introduced into the nutrition of infants as the very first. Porridge prevents fermentation and bloating in the intestines of babies;
Due to the high level of fiber, it is essential in the diet of the elderly. Porridge cleanses the body of toxins, toxins and harmful substances. And the selenium which is a part slows down aging of an organism;
A high level of carbohydrates provides the body with energy for the whole day;
Another good feature is low calorie content. Therefore, it is ideal for those people who follow a diet;
Daily use of this product strengthens the immune system. In addition, it lowers the level of cholesterol in the body.

Milk corn porridge recipes

Porridge made from corn grits in milk is very tasty.

It is great for breakfast with a small amount butter.

It will appeal not only to adults, but will also become a favorite, without exaggeration, a dish of children.

in a saucepan

Cooking porridge according to the recipe with visual photos:

Now we offer to watch a video on how to easily and simply cook corn porridge in milk:

In a slow cooker

Recipe porridge ingredients:

400 grams of corn grits;
Butter - optional;
Milk - half a liter;
Half a glass of granulated sugar;
Table salt - to taste.

Cooking:

Corn grits are cleaned with cool water. Next, it should be put in a colander to drain excess liquid;
The multicooker cup is well lubricated with a piece of butter;
Next, we shift the cereal into this cup, pour milk, add a little salt and granulated sugar. Everything should be mixed well so that the salt and sugar are partially dissolved;
After that, you need to set the desired cooking mode on the multicooker. Suitable for this - "Milk porridge", "Rice-Cereals", "Multi-cook";
When cooking is completed, open the multicooker and mix the porridge. Next, close it and leave it for 15 minutes to infuse. It is advisable to use the keep warm mode.

With pumpkin in the oven

Products for corn porridge in milk with pumpkin:

300 grams of corn grits;
400 grams of pumpkin;
Milk or cream - half a glass;
700 ml of water;
2 tbsp. l. honey;
Butter - optional;
A little table salt.

Cooking:

We wash the corn grits and dry them in a colander;
Pour half a liter of water into the pan and put on fire. Then corn grits are poured there. It needs to be salted a little. Porridge should be cooked until medium readiness;
The whole peel is cut off from the pumpkin, then it is cut into small pieces;
After that, we take a frying pan, fill it with water, put butter, milk, honey, pumpkin there;
The pan is put on medium heat and everything is stewed for about 20 minutes;
Next, we take a container of refractory material and put in it first a layer of corn porridge, then a pumpkin, again a layer of porridge, again a pumpkin, and so on. You should get puff porridge;
Then the pot should be tightly closed and put in a preheated oven. Porridge is baked at 180 degrees for half an hour;
After that, the lid must be removed and the porridge should be baked for another 20 minutes. It is desirable that a golden crust appear.

We present to your attention the recipe for this healthy dish in the video below:

With cheese in a slow cooker

Required ingredients for cooking:

One and a half cups of corn grits;
Adyghe cheese - 200 grams;
Butter - optional;
One bunch of parsley;
One and a half liters of milk.

For a corn grits dish with cheese, you can use both milk and water as a base.

Step-by-step recipe for making corn porridge with milk and cheese:

Corn grits must be cleaned with cool water, put in a colander to dry;
Then we rub the cheese coarsely on a grater, finely chop the parsley;
Next, pour milk into the multicooker bowl, add salt, cereals, mix everything and set the “Cooking” mode;
You need to cook for about half an hour, stirring constantly;
Then add the grated cheese, chopped parsley and butter. We mix everything thoroughly.

With rustic meat on the water

Ingredients:

Cooking:

Corn grits are thoroughly cleaned and washed in cool water, then dried;
Carrots need to be well peeled. Cut it into thin strips. Onions need to be finely chopped;
Remove seeds from peppers and wash. Next, cut it into rings;
The meat is washed in cool water and cut into small pieces;
We put the pan on medium heat, pour 100 grams into it vegetable oil. Next, put the meat and onions there and fry for about 7 minutes;
Then add vegetables there, stir and fry for about 7 minutes;
Next, we add corn grits to meat and vegetables, pour water, put salt and leave to languish for 30-35 minutes. Water is added as needed;
After complete readiness, remove the porridge from the heat, put it on a plate, pepper it.

Probably, among the cereals there are none that would not be useful. Those who follow the figure know how important buckwheat is for the diet.

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With dried fruits

Ingredients:

Corn grits - 400 grams;
Milk - 700 ml;
Water - 700 ml;
150 grams of dried apricots;
150 grams of raisins;
Butter - optional;
Half a glass of granulated sugar;
A pinch of table salt.

Step by step preparation:

Corn grits are cleaned in cool water and dried;
We wash dried apricots and raisins and soak in boiling water for half an hour. Next, dried apricots should be cut into small pieces;
Pour milk and water into a medium saucepan, put on fire and bring to a boil;
Next, add sugar, salt and slowly add corn grits. Porridge must be stirred periodically, this will prevent the formation of lumps. Cook porridge for about 15 minutes;
After that, we transfer the dish to a refractory pan, sprinkle dried fruits on top and put the butter;
We put in a preheated oven to 90 degrees for baking. Bake in a covered pan for about an hour.

During cooking, the porridge must be constantly stirred, so it will not stick to the walls of the pan and will not burn;
If you don't have milk on hand, you can add plain yogurt instead. The porridge will turn out thick and no worse than in milk;
Regular milk can still be replaced with baked milk. It will give the most delicate taste;
If you need to cook porridge quickly, then you should pour it into it hot water and milk;
It is not recommended to serve porridge immediately after cooking. She needs to cool down a bit.

Corn porridge can be cooked different ways. It goes well with vegetables, fruits, pumpkin, dried fruits and even meat. Cooked corn grits according to these recipes will become a favorite dish of all family members and even children will like it!

We invite you to learn more about corn grits and porridge from it in the program of Elena Malysheva: