Corn cereal, like any other cereal dishes, is characterized by high nutritional value and is recommended for use by everyone without exception, from small to large. It can be cooked laconically on milk (water) or supplemented with other products to get a more original food.
How to cook corn porridge?
Corn porridge, the recipe of which can be either simple or more complex, always turns out delicious if you follow the basic basic rules that accompany any technology:
- Croups must be washed several times with cool water before further use.
- When cooking on a stove in a saucepan, the dish is stirred occasionally to avoid burning. For the same reason, choose dishes with a thick bottom.
- Observe the proportions of the components, taking on 1 part of the cereal 2.5-3 parts of the liquid, if the formulation does not provide otherwise.
- The food will taste better if seasoned with butter and let it brew, carefully wrapped for about an hour.
How to cook corn porridge on water?
The simplest option, which is suitable for classic or lean food (if you exclude oil) - corn porridge on the water. It can be served independently for breakfast, supplemented with nuts, raisins with honey or fruits, and also used as a hearty side dish for meat, fish. From the specified quantity of products per hour, you can make four servings.
Ingredients:
- groats - 1 glass;
- purified water - 2.5 cups;
- butter, salt.
Preparation
- Corn grains are washed thoroughly under running water, they are placed in a salted boiling liquid base and after repeated boiling they boil in a moderate heat for thirty minutes, sometimes stirring.
- Add the butter, mix, wrap and allow to brew.
How to cook corn porridge on milk?
Next, you will learn how to properly cook corn porridge on a dairy basis. In this way, the produce is more delicate and delicious. Often it is used for self-serving for breakfast, inclusion in the children's menu, less often for serving on the garnish. Depending on the intended use, sugar, vegetables or other ingredients may be added. Four servings will be ready in an hour.
Ingredients:
- Croup of corn - 1 glass;
- whole milk - 2.5 cups;
- butter, sugar, salt.
Preparation
- Washed corn groats are introduced into boiling milk, salting and sweetening it at will.
- Milk corn porridge is boiled for thirty minutes with occasional stirring under the lid on a moderate heat.
Corn porridge with pumpkin - recipe
Indigestible benefit to the body will bring corn porridge with pumpkin, which can be welded on any liquid base and served for breakfast, lunch or dinner. Cereals perfectly blend with pumpkin pulp, creating an amazing in all respects treat, which will be even more delicious if you add dried fruits and nuts. To make a meal for four will take about an hour.
Ingredients:
- groats - 1 glass;
- milk - 2.5 cups;
- Muscat pumpkin - 300 g;
- raisins, condiments.
Preparation
- Corn grits a little fry in a dry frying pan, pour boiling milk and cook until soft, stirring.
- Separately, they allow a pumpkin with sugar and washed raisins to be cleaned and cut into cubes, put into a container with milk-cereal basis.
- Stir corn porridge, season and let them brew.
Porridge of cornmeal - recipe
Porridge from corn flour in different regions has its name: mamalyga, puliska or tokan - in Romania, Moldova and Transcarpathia, polenta - in Italy . Each housewife has her secret of creating a delicacy, which is served simply with honey (jam), or complemented with cracklings, onion roast, cheese, sour cream and other additives. A meal for four persons can be arranged in half an hour.
Ingredients:
- flour from corn - 1 glass;
- purified water - 5 glasses;
- cracklings, onion roast, sour cream.
Preparation
- The preparation of corn porridge from flour is somewhat different from the traditional process.
- Flour does not require washing. Her little by little fall asleep in a boiling liquid, while intensively stirring the mass with a whisk.
- Next, cook the contents with continuous stirring until the beginning of its lagging from the walls of the container and the thickening, about 20-30 minutes.
- Corn porridge is served with bacon, fried and sour cream.
Corn porridge with meat
Porridge from corn cereal can be cooked with meat, which will increase its nutritional properties and allow feeding such a calorie-consuming male audience. You can use as dietary chicken, veal, and fat pork, lamb. It is desirable that it be boneless and not large-sliced. For an hour on your table there will be four appetizing portions.
Ingredients:
- groats - 1 glass;
- purified water - 2 cups;
- any meat - 500 g;
- onions and carrots - 1 pc .;
- vegetable fat, seasonings.
Preparation
- Meat is prepared, fried for fat with vegetables.
- Pour boiling water, season to taste and lay the washed cereal mass.
- Reduce heat to a minimum and tamper the food under the lid, stirring, half an hour.
Corn porridge with cheese
Delicious corn porridge with cheese will surprise even those who do not have a special love for this kind of culinary creations. Prepare this often in Georgia and call "Elargeji". Imeretian cheese can be replaced with suluguni or mozzarella, and instead of a water base, use milk. From the specified quantity of products you will get three portions, which will take one hour to complete.
Ingredients:
- groats - 1 glass;
- Imeretinsky cheese - 200 g;
- water or whole milk - 2.5 cups;
- salt.
Preparation
- In the boiling liquid, chop the cheese strips and mix until it blossoms.
- Saline the contents, inject washed cereal, cook with stirring in a small heat for thirty minutes.
Corn porridge in the oven in a pot
Corn porridge, cooked in pots by languishing in the oven, turns out to be incredibly fragrant and fragrant. The advantage of the recipe is obvious: do not stand over the stove on the stove and stir the contents. The composition can be changed according to preference, adding other products or replacing one by others, for example, sugar cheese. Three servings will be ready in an hour.
Ingredients:
- groats - 200 g;
- milk - 500 ml;
- water 100 ml;
- Butter - 60 g;
- granulated sugar - 3 teaspoons;
- salt.
Preparation
- Crushed corn groats washed, laid out with oil slices on pots.
- Fill with sweetened and seasoned milk, mixed with water and previously brought to a boil.
- Corn porridge is cooked in the oven at 200 degrees for one hour.
Corn porridge in a microwave oven
Below you will learn how to cook corn porridge with a microwave oven. With this technology, the dish does not require so much attention, without which you can not do with cooking on the stove. The kashka will not burn and it will turn out delicious, soft and gentle. It can be made sweet and served with honey, fruit, dried fruit or as a garnish for meat or fish. To implement the idea, you need to take a special vessel for cooking in a microwave oven. In thirty minutes on the table will be made a useful meal for four.
Ingredients:
- cereals - 150 g;
- boiling water and milk - 250 ml each;
- butter, sugar and additives - to taste.
Preparation
- The crushed cereal is washed, poured with boiling water and cooked for five minutes, twice stirring.
- Pour hot milk, lay down flavoring and seasoning.
- Cover the container with a lid and cook for another fifteen minutes, stirring every two minutes.