How to cook corn porridge in water, milk, or in a slow cooker

Corn porridge is famous for its beneficial properties. It restores blood flow to the brain, improves the functioning of the gastrointestinal tract, and fights rashes and inflammation. Due to its completely natural and dietary composition, the dish is consumed by people with diabetes. Cereals also remove toxins, poisons and chemicals from the body, which has a beneficial effect on the health of industrial workers. You can enjoy all the benefits only if the corn porridge is cooked correctly.

Corn porridge on water: a classic of the genre

The recipe is not particularly difficult, but it will take you about 45-60 minutes to prepare. Some housewives prefer to cook porridge as a side dish for meat and fish dishes, while others spoil the younger generation with a sweet culinary masterpiece. It is important to maintain proportions and strictly follow the instructions.

drinking water - 670 ml.
butter - 1 slice
cereal - 220 gr.
salt - to taste

Rinse the cereal under the tap, use a sieve or colander to drain excess liquid. Pour water into a thick-bottomed saucepan, place over medium heat and bring to a boil.
After the first bubbles appear, add the washed grains, add salt and wait until it boils. As soon as this happens, reduce the power to between medium and minimum.
Cook the porridge for about half an hour, stirring occasionally. Remove the mixture from the sides so that it does not stick. The final mass should be thick and viscous.
After the allotted time has passed, remove the dishes from the heat, add butter, and let stand covered for 35-45 minutes. If desired, diversify the technology by adding other components (at your discretion).
Some housewives prefer to mix corn porridge with fried onion half rings, mushrooms, stewed vegetables or meat. Sweets like fruits, candied fruits, etc. are also suitable.
You can grind seasonal berries in a blender, and then mix with honey and add to the finished product. This way you will have a hearty breakfast that everyone in the household will enjoy.

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Recipes

First recipe

For this recipe you will need the following ingredients:

670 milliliters of drinking water;
one serving of butter in the amount of a slice;
220 grams of corn grits;
salt to taste.

First, rinse the cereal under running water. Use a sieve or colander to drain the water. Then place a saucepan of water over medium heat and bring to a boil. Pour in the previously washed grains, add salt and wait for everything to boil. Reduce the fire. Cook for about half an hour, stirring occasionally.

The resulting mass should be thick and viscous. Then remove the pan from the heat, add sunflower oil, leave for 40 minutes. If desired, you can add fried onions, meat, mushrooms, or berries with honey to the porridge. There is also the opportunity to diversify the cooking technology by adding your own stages and certain products. You will get a hearty and tasty breakfast, and it is also good as a side dish.

In the oven

For those who don’t want to stand at the stove and waste their energy, porridge cooked in the oven is suitable.

The following products are required:

2.5 glasses of water;
a glass of corn grits;
four tablespoons of raisins;
butter;
salt;
sugar.

Soak the raisins in cold water. We wash the cereal, put it in a ceramic pot or dish with a thick bottom, and pour boiling water over it. Add salt, sugar, butter and raisins to the porridge. It is necessary to mix everything thoroughly, cover with a lid and place everything in an oven preheated to 200 degrees. As soon as it becomes soft, take it out of the oven. Stir and put back in the oven. We no longer cover with the lid, we wait for the formation of a golden brown crust. Milk should be served separately with the porridge.

Porridge with pumpkin

Ingredients for preparing this dish:

a glass of corn grits;
300 grams of pumpkin;
50 grams of butter;
2 tablespoons honey;
100 milliliters cream, salt.

Boil corn grits in salted water until half cooked. We clean the pumpkin and cut it into cubes. Pour some water into a deep saucepan, then add butter, honey and cream. Place a layer of porridge and pumpkin alternately in a ceramic pot. Preheat the oven to 160 degrees. Place the covered pot there for half an hour. We take out the pot, remove the lid, and then continue to simmer the porridge for 20 minutes until a crust forms.

There is also a relatively new, but at the same time simple and healthy recipe for preparing a dish such as cereal porridge with water. To do this you need to use a slow cooker . You only need two ingredients: 220 grams of corn grits and a slice of butter to cook the dish.

The cereal must be washed several times and dried at room temperature. Pour hot boiling water with a volume of 650 milliliters into the multicooker bowl, add salt and add oil. Close the device and set one of the multicooker modes. We wait for the timer to turn off and do not open the lid yet. Let it sit for about half an hour and serve. If desired, you can add sweet and not so sweet additives.

Corn porridge with pumpkin

pumpkin pulp - 175 gr.
cereal - 200 gr.
butter - small cube

Chop the pumpkin into slices or cubes and place in a container of boiling water. Cook the mixture for about 10 minutes over low heat, first salt the liquid, add sugar as desired.
After cooking, discard some of the water and make pumpkin puree using a potato masher. You can use a blender, it is much more convenient.
Place the porridge on the burner again and pour in 100 ml. clean water, simmer for a quarter of an hour. After this, pour water into another container to prepare corn grits.
Pre-rinse and dry the grains, only then send them to cook. The duration of heat treatment is 20 minutes. During this period the porridge will become dense and thick.
When the specified time has passed, mix the two compositions into one, add a slice of butter and cover. Wrap in a warm towel and let stand for half an hour.
If desired, top the dish with honey, dried fruits, berries or whipped cream. Serve in deep serving bowls; the top can be decorated with grated chocolate.

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Corn porridge according to the best recipes with milk

30.07.2017 0 0 0 0 0

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 suit your taste from a wide variety.

Porridge made from corn grits is not as widespread as that made from rice or buckwheat; it is rarely found on our tables. Many housewives do not know how corn porridge is useful, or what cooking recipes are the most successful.

Corn porridge, benefits and harms

Nutritionists strongly advise including maize dishes in your menu. Corn grain contains the following beneficial substances:

antioxidants that slow down the aging of the body and help eliminate toxins;
silicon, which is involved in strengthening and restoring bones and tooth enamel;
Group B minerals, their role in the life of the body can hardly be overestimated, they strengthen the immune system and 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 benefits of this product are evidenced by the following facts:

When passing through the gastrointestinal tract, corn absorbs all harmful substances and removes them from the body.
Corn grains 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 to use for constipation; it has a mild laxative effect.
Contains a small amount of sugar and is suitable for diabetics.

Corn porridge brings many benefits, but are there any contraindications? Corn product should not be present in the diet of people with a history of stomach ulcers and intestinal diseases, as well as those suffering from thrombophlebitis.

It is not recommended to include it in food for patients with dystrophy; this product intensely burns fat and does not allow you to gain weight. People prone to diarrhea should treat this porridge with caution; they should not forget about the dangers of maize.

For everyone else, the beneficial properties of the product are obvious.

Cooking a delicious meal

Many people 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, you must adhere to the following proportions: pour at least 2.5-3 parts of water per part of the cereal.
If food must be cooked on the stove, thick-walled cookware is preferable; a cast iron pot is very convenient; the food must be stirred regularly.
To many, the cereal seems harsh and undercooked. How long should you cook corn porridge until it becomes soft? There is no definite answer, it all depends on the type of maize, the dishes and the stove. The shortest time required for it to be cooked until done is 20-25 minutes.
Adding butter significantly improves the taste.
No matter how much liquid you pour into the cereal, the dish will thicken over time.

Milk porridge

Before cooking corn porridge with milk, we will select the cereal. It comes in different grinds - fine, medium, coarse. Fine grinding is practically corn flour; hominy is made from it. How long to cook corn porridge? It depends on the grind. For finely ground cereal, 20 minutes is enough; for coarse cereal, cook for at least 60 minutes.

Ingredients

The recipe shows the amount of liquid for medium-ground cereal:

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 correctly, follow the recipe:

Rinse the cereal thoroughly and place in a sieve.
Boil water in a thick-walled saucepan or cast iron and add salt.
Pour in the cereal and wait until it boils. Reduce the burner flame to low, stir, and wait until the liquid is completely absorbed.
Pour boiled milk over it and let sit on the stove for 15-20 minutes, stirring regularly. Cover the container with a lid; the corn porridge in milk will boil better.
Add butter, sugar to taste.

The porridge needs to sit under the lid until it becomes thick and homogeneous.

If you have milk intolerance, you would like 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 starting from the age of eight months. Corn porridge for babies is prepared from the finest grains. It is helpful to soak the maize before cooking. If children are allergic to milk, then corn porridge for the child can be cooked in clean water.

Dishes from a multicooker

Corn porridge is easier to prepare in a slow cooker; you don’t need to stir it, and it won’t burn. It is very convenient to use a multicooker for preparing breakfast; you can load the food in the evening, set the required mode and timer. Before the household had time to wake up, the aromatic, healthy dish was already ready.

To cook corn porridge in a slow cooker, you need the same ingredients as in a regular recipe. Rinse the cereal and place it in a bowl, fill it with water, add all the other ingredients. Set the “porridge” mode, cooking time – 60 minutes. You should not leave the dish in the heating mode; the food will thicken.

Immediately after the process is completed, remove the food from the multicooker and serve.

You can not add sugar at the moment when the food is cooked, replace it with honey or homemade jam, fresh berries or fruits according to the season. In winter, use frozen berries, apples and bananas, and dried fruits. Even after several preparations, you won’t get tired of this dish if you constantly vary the tasty additions.

Dish with pumpkin

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

Corn porridge for children

Not many people know, but cereals are hypoallergenic products, so they can be fed to the younger generation. Porridge is easily digestible and suitable for breakfast, lunch and even dinner. The recipe is not difficult, let's go through the steps step by step. Babies up to six months can be given porridge as complementary food, one tablespoon per day.

cereal - 7 gr.
Children's drinking water - 110 ml.

Rinse the cereal thoroughly with filtered water (not under the tap!). Dry it by spreading a paper towel. Transfer the grains to a blender and grind thoroughly several times.
Pour drinking baby water into an enamel container, add the cereal and place on the stove. Simmer at low power for about 15 minutes, after which the porridge can be considered ready.
It is important to remember forever that corn grits for children are prepared without salt, sugar and other additional ingredients. Otherwise, if an allergy occurs, you will not understand what the body is reacting negatively to.
If you wish, from the second feeding, mix ready-made porridge with purchased baby puree (banana, apple, peach, etc.). Do not add honey under any circumstances, it is a strong allergen.

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Corn grits - cooking features

♦If you bought fresh cereal, then no special preparation is required, just rinse it and slowly pour it into boiling water or milk so that no lumps form. If left for a long time, the cereal may become damp, so it is advisable to dry it in a dry frying pan to avoid clumping in the porridge.

If you doubt the freshness of the milk, boil it separately so that it does not curdle in the porridge.

♦Corn grits absorb a lot of liquid when cooked. To obtain thick porridge, you need to take it in a ratio of 1:4. The porridge thickens quickly, but it takes a long time to cook - about 30 minutes, so it requires constant stirring.

♦If you want to cook thick corn porridge without hassle, the easiest way is to buy it in bags now sold and cook in them until tender, then pour it out of the bag into a suitable container and add oil.

♦To cook liquid corn porridge, take a ratio of 1:5. It’s easier to prepare liquid, you can stir less often, however, be careful when stirring so that the cereal does not collect in lumps at the bottom of the pan.

♦For cooking corn grits, it is advisable to have a thick-walled pan, or at least a stainless steel pan.

It is better to add sugar to the porridge at the end of cooking so that it does not burn.

♦Corn grits porridge goes well with dried fruits - dried apricots, raisins and, if you like, prunes. In the fall they prepare porridge with pumpkin - it turns out very tasty, and the color is like the clear sun! The addition of vegetables, fish and cheese in polenta, beloved by many people, gives the porridge a special taste; the recipe is here.

Corn porridge in the oven

Both electric and gas ovens are suitable for preparing corn porridge. The recipe can be varied at your discretion by adding additional ingredients to the dish (dried apricots, raisins, nuts, etc.).

cereal - 140 gr.
butter - 30 gr.
salt, sugar - at your discretion

Rinse the cereal under the tap several times, place in a sieve and allow excess liquid to drain. If possible, dry the beans naturally.
The ratio of water and cereal should be 3:1. Therefore, at 140 gr. composition you will need 420-450 ml. liquids. It is better to use filtered drinking water, so the porridge will turn out soft.
Select a heat-resistant container with a thick bottom and walls, designed for cooking in the oven. You can use baking pots, it all depends on the utensils you have on hand.
Place the grains in the cavity, fill with water (preferably boiling water), add butter and stir. Add salt and sweeten to taste, do not preheat the oven.
If dried fruits or nuts are used, they must be added to the porridge before cooking. This way the composition will release its juices and the dish will be richer.
Place the dishes inside the oven on the middle shelf, set the temperature to 200 degrees. Cooking time is 40-45 minutes. The final product will be thick with a ruddy golden crust on the surface.
Periodically take out the porridge and stir; two procedures are enough. After cooking, let the mixture sit under the lid, then start tasting. Many people like to drink porridge with baked milk.

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How to cook corn porridge - 7 recipes using water and milk

Today we cook corn porridge according to various recipes - with water, milk, sugar, butter, and various additives.

Columbus obtained a wonderful trophy in America, bringing corn to the European continent in 1493. In Spain, corn grits were first called maize, then they began to be called corn.

Soon, golden cobs conquered France and the Balkan Peninsula. The plant came to Russia from Turkey in the 17th century.

From a medical point of view, it is difficult to overestimate porridge. There are significantly fewer proteins in the cob that cause allergic reactions in the body than in regular rye and wheat. The plant is a source of quite rare silicon, necessary, for example, to strengthen tooth enamel.

The cobs contain a high content of antioxidants - vitamins A, C, E, but the most important are vitamins of group K and group B. We think better, think faster and react faster, since vitamin B1 helps transmit nerve impulses at the synapse.

Without vitamin B 2, we will suffer from anemia; vitamin PP enhances brain microcirculation, acting on small vessels. Maize dishes are useful for everyone, from young to old.

They will add health benefits to older people and are an excellent part of the menu for children.

How to cook the right corn porridge

Cooking is a simple matter. However, some principles of cooking corn porridge must be followed in order to avoid disappointment by receiving something inedible.

Russian housewives have mastered many recipes for preparing the dish. It is prepared with milk and water, dried fruits are added, using the oriental culture of eating cereals. Familiar with the cooking secrets of other countries. Cook in a saucepan, pots, microwave, multicooker.

Be responsible when choosing cereals. Basic requirements: dry and fresh product, otherwise the dish will be prepared with lumps and an unpleasant aftertaste.
For cooking, dishes with a thick bottom are preferable, since the grain is prone to burning. If you want to avoid this, do not let the process take its course, constantly stir the contents of the pan.
The cereal will fully reveal its taste and aroma if you fry it in a dry frying pan before cooking.
Don't think that corn grits are only a sweet dish. Feel free to add fried onions, cheese, tomatoes, bell peppers, and meat.

Proportions of cereal and water:

For 1 part of cereal, take 2.5 water. If you like the dish thinner, add liquid.

How long to cook:

Minimum cooking time is 20 minutes. Much depends on the specifics of the recipe, utensils and the chosen cooking method.

An interesting nuance: the porridge becomes truly crumbly after reheating. Fresh, it is a homogeneous mass.

Calorie content per 100 dishes:

In dry product – 344 kcal.
On water without oil and sugar - 90 kcal.
With butter and sugar – 141 kcal.
With milk and sugar, flavored with butter – 120.4 kcal.
With pumpkin, sugar and butter – 193 kcal.

Corn porridge - a simple recipe using water

Basic recipe for making corn porridge. I remind you: the porridge constantly tends to burn, do not leave the stove, do not forget to stir the brew, and take dishes with a thick bottom. Vary the amount of salt and sugar based on your preferences.

You will need:

Corn grits – 100 gr.
Water – 250 ml.
Salt – 5 gr.
Sugar – 40 gr.
Butter – 10 gr.

How to cook corn porridge:

Boil the required amount of water and, after boiling, add salt.
Rinse the cereal, put it in a saucepan, stir. When the porridge boils, add sugar and reduce the heat to low.
Continue cooking for approximately 20 minutes. Place the butter in the prepared porridge on a plate.

Classic corn porridge with milk

Excellently tasty, tender, and incredibly tasty porridge made from corn grits, suitable for feeding children and the elderly. In the children's menu, you can replace sugar with honey, add apples and bananas.

Take:

Cereals – 2/3 cup.
Milk and water - 2 glasses each.
Sugar – 3 large spoons.
Salt - a teaspoon.
Oil – 50 gr.

Cook:

In a saucepan, combine milk with water, add sugar and a pinch of salt.
After the liquid boils, add the cereal, stir vigorously and continue cooking over low heat for 15-20 minutes. Prepare - season with butter.

Delicious porridge recipe in a slow cooker

Take:

Corn - glass.
Water – 2.5 glasses.
Salt and sugar - decide to cook the porridge as a side dish - do not add sugar.
Oil – 80 gr.

How to cook maize porridge in a slow cooker:

Rinse the cereal and place in a bowl. Pour in the liquid, add salt and set the “Grain” mode for 30 minutes.
After this time, let the dish stand for 10-20 minutes in the heating mode, with the lid closed. The dish will delight you with its crispness and wonderful aroma. When serving, sprinkle with butter.

Corn milk porridge in pots in the oven

Porridge stewed in pots will be amazingly tasty. Add a little raisins, and the sweet dish will become desirable even for capricious children. You can cook in portions; for a large company, take heat-resistant glass dishes of larger capacity.

We take:

Cereals – 2 large spoons.
Water and milk - 100 ml each.
Raisins - a handful.
Salt - to taste.
Oil – 10 gr.

How to cook:

Preheat the oven to 180 o C.
Combine water with milk and pour into a pot. Add the required amount of cereal and salt.
Wash the raisins, add to the pot, stir, distribute over the cereal, and place in the oven.
Cooking time is 30 minutes, then remove the pot, stir the contents and return to cook for a quarter of an hour.

How to cook corn porridge with pumpkin in milk

Corn and pumpkin come from the same continent and have been friends for a long time and successfully. The combination of two wonderful vegetables results in an incredibly healthy and tasty dish.

You will need:

Cereals - a glass.
Pumpkin – 300 gr.
Milk – 3 glasses.
Salt - to taste.
Butter, butter (ghee).
Sugar - Art. spoon.

How to cook:

Heat the milk, no need to boil.
Fry the cereal in a dry frying pan. After it acquires a golden color, pour hot milk over it. Leave for half an hour, let the grains swell.
Peel the pumpkin, cut into small cubes, sprinkle with sugar and place in a saucepan. Heat over low heat until the pumpkin releases its juice. Continue cooking until the pieces are cooked through and become soft.
Combine the corn and pumpkin, stir, add salt and let it boil.
Remove from the burner and wrap well on all sides. Leave the dish to “finish”, it will become much more aromatic and tastier. Add butter to the plate, choose melted butter - the porridge will turn out amazing.

Corn grits porridge with vegetables

To prepare a corn dish, purchase the finest grains.

Take:

Water – 2.5 glasses.
Cereals – 1 cup.
Onion, sweet pepper and carrot.
Salt, herbs, seasonings.
Add mushrooms if desired.
Oil for frying.

Preparation:

Cook the porridge in water according to the basic recipe.
Fry the onion in a frying pan, add grated carrots, fry again. Dice the pepper and add to the vegetables. If there is not enough liquid, add a little. Add salt and simmer a little.
Decide to make corn porridge with mushrooms, chop them and add them to the vegetables. Continue simmering until the mushrooms are ready.
Combine the vegetables with the porridge and simmer together for 10 minutes, adding your favorite seasonings.

Recipe for cooking porridge with meat

Quick, simple and satisfying - this dish fulfills all the wishes of housewives who want to feed their family deliciously. The dish is prepared in the oven. The option of cooking in a slow cooker is not excluded.

We take:

Cereals - 200 gr.
Chicken, pork meat – 500 gr.
Carrot and onion.
Egg.
Cheese – 200 gr.
Oil – 50 gr.
Green peas - small jar.
Garlic – 3 cloves.
Herbs, salt, seasonings.

Preparation:

Any meat is good, boil it first. Cut into small pieces, add egg, chopped garlic and onion. Stir.
Cook the porridge in water (if you have broth on the farm, cook it in it). Place into pan in an even layer.
Place the sliced meat on top.
Grate the carrots, combine with the peas and place in a third layer on a baking sheet.
Sprinkle with cheese and place in the oven for a quarter of an hour. Add salt and seasonings as desired.

Corn porridge with water and milk is a universal product, suitable for breakfast, and will be an excellent dish for dinner and lunch. Don’t give up healthy cereals, this will allow you to eat varied and tasty. I offer a video recipe for making wonderful polenta. I love you, kiss you, your Galina Nekrasova.

Source: https://GalinaNekrasova.ru/kukuruznaya-kasha-retsepty.html

Corn porridge in a slow cooker

cereal - 220 gr.
butter - 1 slice

Pour the cereal into a colander and rinse under the tap several times. Dry at room temperature. Pour 650 ml into the multicooker bowl. hot water, salt, add oil.
Close the device, set one of the functions (“Porridge”, “Buckwheat”, “Stew”). Wait until the timer turns off, then do not rush to open the lid.
Leave the porridge for another half hour, then start eating. Add your favorite ingredients as desired (raisins, banana, kiwi, etc.).

Corn porridge takes pride of place in the list of hearty and healthy dishes. Consider the recipe for cooking in the oven or slow cooker, or use the classic technology using the stove. Prepare a composition for baby feeding, introduce the porridge gradually, do not add strong allergens (sugar, honey, berries).

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How to cook in a slow cooker?

It is also worth cooking corn porridge with milk in a “smart pan”. In this case, it turns out more satisfying and tender. From the products you take: a pinch of salt, a large spoon of granulated sugar, 1 multi-cooker glass of cereal and 2 times more milk, a pinch of salt, a large piece of butter.

Corn grits along with slices of farm oil are placed in the device’s container.
First, the product should be left in the Baking program for 12-14 minutes.
Next, the milk is sent into the bowl. The ingredients are salted and sweetened.
The dish takes 35 minutes to prepare in the “Buckwheat” program.

Add a portion of butter to the treat, laid out on plates.

Porridge for weight loss

To lose weight, cook porridge in water. Depending on whether you want thick or liquid, take water in a ratio of 1:4 or 1:5 or even 1:6. Add liquid not all at once, but as the porridge thickens.

Boil water, slowly add corn grits, salt and cook until tender for 25-30 minutes. At the same time, you need to stir constantly so that it does not clump or burn. When the cereal is swollen, but not yet ready, you can put the pan in a water bath so that the porridge does not burn.

Add odorless vegetable oil and honey to taste to the finished porridge. If desired, you can add steamed dried fruits. Close the lid and let stand for 10 minutes.

Ingredients:

1 cup corn grits
4-6 glasses of water (for thick or thin porridge)
salt, honey to taste