Some prefer to boil the corn in milk with the addition of sugar and oil, while others prepare thick salty porridges like polenta or hominy. Which recipe you would not choose, you first need to learn the subtleties of how to cook corn porridge. We will devote this material to them.
How correctly to cook dairy corn porridge?
Most often, there are recipes of cereals based on milk. Their universal love, they won a creamy consistency, satiety and creamy taste. On a milk basis, you can cook both sweet and salty porridges, we'll stop on the first option.
Ingredients:
- milk - 155 ml;
- corn croup - 55 g;
- water 80 ml;
- a pinch of sugar;
- butter - to taste.
Preparation
Corn grains are rather starchy, and therefore, before cooking, it should be thoroughly washed. For the cooking process, take a pan with a thick bottom or non-stick coating, in which case the porridge will not stick to the pan.
After pouring the prepared croup, pour it with a mixture of water and milk, add a pinch of sugar (or more, to taste) and place the dishes with porridge over medium heat. After boiling, reduce heat and continue cooking for 15 minutes with constant stirring. Add a piece of butter and cook the porridge for another 15 minutes.
It is not superfluous to supplement the finished dish with dried fruits or fresh berries.
How to cook porridge from corn groats on water?
If dessert porridge is cooked on the basis of milk, then the gruel-garnishes to the meat and fish are made with water. Ready meals can be complemented with a variety of sauces, herbs or grated cheese.
Ingredients:
- corn croup - 135 g;
- water 630 ml;
- a pinch of salt.
Preparation
Preliminary rinse the rump, transfer it to a cauldron or a pan with a thick bottom, and then pour a portion of clean, cold water. Place the crockery on the middle fire, waiting for the boiling, and then reduce heat, salt and cook the porridge for about half an hour with periodic stirring.
Ready porridge certainly served hot, you can fill it with olive oil or any other vegetable oil.
How to cook corn porridge in a multivariate?
Thanks to thick walls, non-stick coating and the ability to keep warm, the bowls of multivarieties are ideal for preparing porridges.
To measure the number of ingredients, you can use the multi-cups that come with the device. For one multichash grits will have 2.5 multashashi water.
Do not forget about the preliminary preparation of cereals, that is, about its washing. After washing to clean water, pour in porridge with cold water or a mixture of it with milk. Given the mark of its multivark, select the mode "Groats" or "Porridge". Do not forget about the seasonings, which should be added immediately after the liquid in the cup warms up.
How many minutes to cook corn porridge depends on what consistency of the product you are trying to achieve. For crumbly porridge with elastic corn chips, a standard 25-minute cooking will also come down, but if you want to get a boiled and thick porridge, then bring the groats to the required consistency in the "Multi-Cook" mode for another 10-12 minutes.
If you cook salty porridge, then it can be seasoned with a handful of hot cheese or dried herbs, sweet cereals are good for breakfast with nuts and fruits, but both types of cereals have a common feature - they can not be spoiled with butter, so do not feel sorry for it, so the croup will be become only tastier.