Corn porridge with pumpkin step-by-step recipe, quick and easy from Liana Raimanova

Corn porridge with pumpkin combines a cheerful sunny color, a pleasant nutty aroma and a rich set of vitamins. It can be an ideal side dish for vegetable and meat dishes, as it highlights bright flavors and aromas well. If desired, you can add honey, candied fruits, nuts, and dried fruits to the finished dish, which will make it more piquant.

Corn porridge with pumpkin and milk will be an appetizing and satisfying breakfast for the whole family.

If the dish will be cooked on the stove, it is better to use a pan with thick walls or a double bottom, which is ideal for cereals and milk.

Products:

milk – 2 glasses;
corn grits - 4 tbsp. l.;
peeled pumpkin – 300 g;
butter – 2-3 tbsp. l;
salt, sugar - to taste (depending on the sweetness of the pumpkin).

Preparation:

Wash the pumpkin, cut off the skin, clean out the seeds and fibers. Cut the pulp into cubes.
Melt 1-2 tbsp in a frying pan. l. butter and add pumpkin. Fry it over medium heat for 5 minutes. This makes the pumpkin softer.
Add half a glass of milk to the pan and reduce heat. Let the pumpkin simmer.
Pour corn grits and the remaining milk into the pan and cook for 5 minutes over low heat.
Gradually the porridge boils and increases in volume. Bubbles appear on its surface.
Grind the pumpkin to a puree, or leave it cut into pieces. We put it in the porridge. Leave a few spoons of pumpkin cubes to decorate the finished dish.
Add sugar and salt. Cook the food under a closed lid until cooked. Then turn off the heat and let it brew for 10-15 minutes.
Add a piece of butter to the finished porridge.
The dish laid out on plates can be decorated with ground nuts or raisins on top.

Lenten recipe with water

Porridge made with water is considered tasty and nutritious, and it takes only 30 minutes to prepare.

Products:

corn grits, washed - 1 tbsp.;
water – 2 tbsp.;
chopped chopped pumpkin – 200 g;
vanillin – 10 g;
sugar and salt - to taste.

Preparation procedure:

Pour water into the pan where the dish will be prepared, place the pumpkin, cover with a lid and place on the stove.
After the liquid boils, cook for another 15 minutes.
Add the cereal and mix thoroughly. Reduce the heat to low. We control the process by stirring the base.
Add sugar and salt and cook for another 5-10 minutes.
Remove from the stove and add vanillin to the porridge.
The dish can be decorated with raisins or cookie crumbs.

Cooking in a slow cooker

If you don't have time, you can cook porridge in a slow cooker.

Product set:

corn grits – 150 g;
pumpkin – 400 g;
milk – 0.5 l;
salt – 1 tsp;
sugar – 3 tbsp. l.;
butter – 2-4 tbsp. l.

Procedure:

Place the cereal in a deep bowl and rinse thoroughly under the tap until the water is no longer cloudy.
Grate the pumpkin pulp, peeled and seeded, on a coarse grater or cut into small pieces.
Pour corn grits into the multicooker bowl, add chopped pumpkin, add sugar and salt.
Carefully pour in the milk, then cover the container tightly with a lid.
We launch the program - preparing milk porridge.
Once ready, open the lid and wait for the steam to dissipate. Add butter to the porridge and stir. Let it brew.
Place the porridge on plates.

Serve with dried fruits.

Cooking step by step:

To prepare delicious pumpkin-corn porridge, we need the following ingredients: pumpkin, milk of any fat content (I use 2.5%), drinking water, corn grits, granulated sugar, salt and butter.

Let's prepare the pumpkin. I have the Muscat variety, with rich orange flesh. By the way, pumpkin is very tasty in any form - be it raw or baked.

Cut the skin off the pumpkin (I use a vegetable peeler) and remove the inner fibrous part along with the seeds. Cut 500 grams of pulp prepared in this way into not very large pieces.

Pour 2 cups of milk (500 milliliters) and 1 cup (250 milliliters) of water into a thick-walled saucepan or cauldron.

We also put pieces of pumpkin pulp there. Place the pan over high heat, bring the contents to a boil, then reduce the heat to low and cook the pumpkin until soft. Depending on the variety, cooking time may vary. My pumpkin became soft after 15 minutes of cooking.

While the pumpkin is cooking, wash the corn grits (150 grams) in cold water. You need to wash such grains in the same way as rice grains - until the water becomes clear (5-7 times).

Delicious corn porridge with pumpkin in the oven

The healthiest option would be porridge with corn grits, baked in the oven.

Required Products:

corn grits – 1 tbsp;
pumpkin pieces – 400 g;
milk – 700 g;
butter – 2 tbsp. l;
sugar – 2 tbsp. l;
salt – 1⁄4 tsp.

Main stages:

Prepare 2-4 pots (according to the number of family members). Place in each layer in layers - sliced pumpkin, washed cereal, then another layer of pumpkin and then another layer of cereal on top.
There is a second option - mix both ingredients in a bowl and place in pots.
Add sugar and salt to milk. Pour the contents of the pots with this mixture, cover them with a lid and place them in an oven preheated to 170 degrees.
The dish will be ready within an hour.
Remove the porridge from the oven, add butter to it.

The good thing about corn porridge with pumpkin is that it can be prepared with both milk and water, without a drop of dairy products at all, including butter, and the result will please you in both cases. Especially if in the latter case you add some chopped dried fruits to the porridge. And then you get a very tasty, but completely lean and dietary dish.

But the milk option is ideal for feeding children, especially if there is no allergy to the protein contained in milk.

Both pumpkin and corn are natural storehouses of health benefits. Moreover, they combine perfectly both in color and flavor. Pumpkin adds tenderness and airiness to corn porridge. And corn grits can make pumpkin porridge satisfying and doubly healthy. And if you add milk to these ingredients, the dish will turn out almost perfect: tasty, melt-in-your-mouth and nutritious. With one exception: not everyone is suitable for milk protein, and the calorie content of this dish will not allow those who are on a diet to enjoy it to the fullest.

The table below clearly shows the difference in calorie content and content of other nutritional components for corn porridge with pumpkin prepared according to different recipes. All other products (corn, pumpkin, water, sugar, salt) remain in the same proportions.

There are several options for making corn porridge with pumpkin: on the stove in a saucepan, using a frying pan, in a slow cooker, in the microwave and, finally, in the oven.

Corn grits are significantly hard and can be cooked for a very long time, and also require constant presence and stirring, unlike many other grains. But in cooking, several techniques have long been invented to make life easier for housewives and not spend so much time and effort on preparing this tasty and healthy dish.

Firstly, the cereal can be pre-soaked in cold water for several hours or even overnight. After which, cooking corn porridge takes literally 10-15 minutes.
Secondly, the cereal can be immediately poured with boiling water or milk and left in this form for some time to evaporate. After which the heat treatment time is also significantly reduced.
Using a multicooker and microwave can also significantly reduce the cooking time of porridge.
Finally, this porridge can also be cooked in the oven. And, although this takes about 30-40 minutes, you can avoid the constant and tedious procedure of stirring the prepared dish.

The recipe for pumpkin porridge with corn grits, described in detail below, allows you to combine several of these techniques at once.

Corn porridge recipes

30 minutes

110 kcal

5/5 (1)

Corn grits porridge with pumpkin is a rare guest on our tables. For some reason, we are not used to using corn anywhere other than salads. And completely in vain! The beneficial properties of such porridge can hardly be overestimated, and in combination with tender pumpkin, it becomes simply a storehouse of useful vitamins and elements. This dish is strongly recommended to be included in the nutrition program of those who want to lose weight, as well as children and adolescents.

Corn porridge is famous for its low calorie content

, however, it remains very satisfying and nutritious, inimitably tasty and aromatic. I got the recipe for corn porridge with pumpkin, which can be cooked with milk or water, in a slow cooker or on the stove, from my grandmother - she once cut it out of a colorful culinary magazine, which contained step-by-step instructions for preparing the porridge with a photo of the finished product. Let's cook it together right now.

Kitchen tools

In order for the corn porridge to turn out aromatic and tasty, and also not require too much time from you to prepare, I recommend preparing all the necessary equipment and tools ahead of time:

a saucepan with a volume of 4 liters or more or a multicooker bowl;
several ceramic bowls with a capacity of 400 ml;
a couple of teaspoons and tablespoons;
long knife;

measuring cup (it is preferable to use a kitchen scale);
cutting board;
steel whisk.

You can also use a food processor with special attachments to prepare some ingredients.

Pumpkin porridge with corn grits

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

The rich color of pumpkin and its delicate taste always attracts the attention of little admirers. Pumpkin corn porridge is prepared in water, and cooking in milk is also popular, which makes it much more tender and buttery. Honey and cinnamon added at the end of cooking 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. Rich in aromatic taste, it is not only a favorite dish for children, but also an adored product for adults. Adding honey instead of sugar gives it an amazing flavor. A slow cooker recipe with honey requires the following ingredients:

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

Recipe preparation procedure: Pumpkin porridge with corn grits in milk

Dishes made from corn grits cooked in water have lower calorie qualities compared to dairy dishes. Low-calorie corn porridge cooked in milk increases its calorie content. Due to the large amount of vitamins found in milk, it has beneficial nutritional properties.

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

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

Subsequence:

put the cereal in a frying pan and fry a little;
bring milk to a boil in a saucepan;
pour the cereal into boiled milk and leave for 30 minutes;
peel the pumpkin and cut into small cubes;
pour sugar into the pumpkin and leave until it is completely dissolved;

Since time immemorial, porridge has been a traditional food in every family. Our ancestors used this wonderful product to celebrate the birth of a newborn and to see off the deceased on their last journey. Each housewife has her own cooking recipe, but it is always necessary to observe important points in the cooking technology. It is not for nothing that she is rightfully considered the “queen of the table”, always desired and very much loved not only by gourmets, but also by everyone.

Different peoples prepare corn porridge in their own way. However, the names of this cereal are different for everyone - hominy, tokan, polenta. The American Indians even worshiped her.

Nowadays, it is not very popular, because few people know about its beneficial properties, and nutritionists strongly recommend introducing this product into the diet of both adults and children.

Healthy eating is a pressing issue for many people who are attentive to their body. Food on store shelves is replete with preservatives, GMOs and flavor enhancers. It is difficult to say with certainty what food will be beneficial and what will be harmful.

The calorie content of corn grits is 328 kcal per 100 g. It retains beneficial substances even after heat treatment.

The composition includes the following components important for health:

Corn is the only grain that contains gold. It improves digestion, prevents the formation of plaques in blood vessels, and stabilizes the functioning of the nervous system. Since it is hypoallergenic, it can be introduced into complementary foods for babies as early as 9 months.

People suffering from problems with the liver, heart, gall bladder, stomach and pancreas will only benefit from using this product.

On the shelves you can find corn grits or flour. It is worth noting that the larger the grains, the greater the benefits from them, the flour is similar to rice, both do not contain gluten. Baked goods are made from it; it is perfect instead of breading for various dishes.

Ingredients

How to choose the right ingredients

Such porridge can be prepared quickly and without hassle, but it is worth remembering that it is important to choose the right ingredients for the dish so as not to be disappointed after the first spoon. Many experienced housewives advise following the following recommendations:

porridge can be prepared with either milk or water
, but milk is preferable: it gives the dish a unique taste, makes it more appetizing and aromatic;
brown sugar
can be replaced with regular sugar, add it to your own taste;
choose the pumpkin carefully, it should not be rotten or not completely ripe: in the first case, the porridge will taste sour, in the second - simply inedible;
You can also add some spices
: ground cardamom, turmeric, grated ginger or lemon juice;
Corn grits
are the main component of the dish, so try to keep them fresh and free of foreign grains or plastic bag residue.

It is also worth recalling that corn porridge in water is less caloric and harder on the digestive system than that cooked in milk.

Description of preparation:

Today I want to tell you how to cook pumpkin-corn porridge with milk.
It is very simple to prepare, but it turns out incredibly tender, bright and very tasty. You can serve pumpkin corn porridge with butter, honey, and jam. But even without any additives the porridge turns out very tasty. Pumpkin-corn porridge with milk will diversify your menu and can become one of your favorite milk porridges. Purpose: For breakfast / For lunch / For children / For breakfast Main ingredient: Vegetables / Pumpkin / Dairy products / Milk / Cereals / Corn grits Dish: Hot dishes / Porridge

How can you diversify a standard recipe?

Simple and tasty corn porridge will definitely please your loved ones, but there is a way to make it even more attractive and appetizing - try adding additional ingredients to it. For example, I often experiment and add the following additives to my porridge:

candied lemon or orange peels;
jam (porridge with raspberry is especially tasty);
steamed raisins;
ground nuts (walnuts or almonds);
canned fruits (pickled apples or pears);
dried fruits (dates, dried apricots, figs and prunes);
fruit syrup (for example, cranberry or plum);
confectionery shavings.

In addition, remember that corn porridge with pumpkin can also be prepared with fresh kefir, but you will have to add more sugar to eliminate the unpleasant sourness.

What to serve with corn porridge

Everyone eats this dish differently: for example, my husband loves to eat porridge with kvass, and my children love to eat it with a glass of sweet compote. In general, corn porridge is considered a universal dish - it is equally useful to eat it both in the morning, before going to school and work, and in the evening, as dinner.

Nutritionists advise serving corn grits with pumpkin porridge for children for lunch; it can energize children for study and play. Also, corn porridge with pumpkin goes well with the products listed below.

Vegetables: jacket potatoes or green peas.
Bread: it is advisable to serve wheat or rye.
Butter: Some people find that there is not enough butter in their porridge.
Biscuits and Cookies: Crackers work especially well.
Drinks: lemonade, compote, tea or coffee.

Try not to cook too much corn porridge at one time: it spoils quickly, completely losing its aromatic and taste properties, and reheating it is not so easy.

Try not to overcook the porridge, even if you have enough time and are not in a hurry. Remember that corn grits can turn into a sticky, unappetizing mass. Therefore, cook the porridge until you are sure the pumpkin is ready.
Stir the porridge constantly, even if your recipe does not say anything like that: this way you can be sure that the product will not burn or stick to the bottom of the dish.
To improve your skills, check out other recipes for porridge with pumpkin: you will definitely like its variety. It would also be worth mentioning - an incredibly tasty and tender dish that should be in the arsenal of every self-respecting housewife.

Corn grits porridge with pumpkin is a healthy and nutritious dish, famous for its taste. Maybe someone who read the recipe knows something else about this product or knows how to cook it differently? Or are you adding products that weren't mentioned here? Share your knowledge and experience in the comments, let's discuss the advantages and disadvantages of corn porridge. Bon appetit and successful culinary experiments!

Ingredients

200 g millet;
500 g pumpkin pulp;
400 ml water;
400 ml milk;
salt - to taste;
sugar - to taste;
2 tablespoons butter.

Preparation

Place the millet in a saucepan and add water so that there is about 2 times more water than the cereal. Bring the water to a boil, pour the cereal into a sieve and rinse several times under running water.

Cut the pumpkin into small pieces. Place the millet in a saucepan, add 400 ml of water and bring it to a boil over medium heat. Then add pumpkin.

While stirring, let the water boil again. Reduce heat, cover the pan with a lid and cook the porridge for 10 minutes. Pour in the milk, add salt, sugar and butter and stir.

Reduce heat to low. Cook covered for 25–30 minutes, stirring the porridge frequently to prevent it from burning. Remove the porridge from the heat and leave it covered for another 5-10 minutes.

iamcook.ru

Ingredients

100 g millet;
250 g pumpkin pulp;
600 ml milk;
salt - to taste;
sugar - to taste;
30 g butter.

Preparation

Rinse the millet thoroughly. Pour boiling water over the cereal for 3 minutes and drain the water. Cut the pumpkin into small cubes or grate it on a coarse grater. Place it in a glass or ceramic baking dish.

Spread the millet on top. Fill it with milk or a mixture of milk and water, add salt, sugar and pieces of butter. There should be at least 2 cm left to the edge of the pan. Cover the pan with a lid or foil.

Bake the porridge at 180°C for about an hour. Remove the pan from the oven, leave the porridge covered for another 5-10 minutes and stir.

Ingredients

250 g pumpkin pulp;
500 ml milk;
salt - to taste;
sugar - to taste;
100 g white rice;

Preparation

Cut the pumpkin into small cubes. Pour milk into a saucepan, add salt and sugar and place over medium heat.

Rinse the rice thoroughly. As soon as the milk starts to boil, add the pumpkin and rice to the pan. Stir, bring to a boil and reduce heat.

Cover the pan with a lid and cook for 20–25 minutes. Stir and, if desired, use a spoon to crush the pumpkin.

Remove the porridge from the heat and leave covered for 5 minutes. When serving, add a piece of butter.

Ingredients

200 g pumpkin pulp;
100 g white rice;
1½ tablespoons butter;
salt - to taste;
sugar - to taste;
650 ml milk.

Preparation

Cut the pumpkin into small cubes. Rinse the rice thoroughly. Grease the multicooker bowl with half a tablespoon of oil.

Place rice and pumpkin there, add salt, sugar, milk and the remaining butter. Stir and close the multicooker. Set the “Milk porridge” mode and cook for 30 minutes.

rutxt.ru

Ingredients

200 g corn grits;
400 ml water;
100 g pumpkin;
300 ml milk;
salt - to taste;
sugar - to taste;
1 tablespoon butter.

Preparation

Rinse the cereal, place it in a saucepan and cover with water. Place the pan over moderate heat and, stirring, bring its contents to a boil.

Cut the pumpkin into small cubes. Place them in boiling porridge and cook for a couple of minutes, stirring constantly. Add milk, salt and sugar and mix thoroughly.

Cook the porridge, covered, stirring frequently, for 30–40 minutes over low heat. Then add the oil and mix well.

vkys.info

Ingredients

150 g pumpkin pulp;
250 ml milk;
4 tablespoons of oatmeal;
salt - to taste;
sugar - to taste;
1 tablespoon butter.

Preparation

Cut the pumpkin into small pieces and place in a saucepan. Fill it with water and cook for 7-10 minutes until soft. Drain the water and puree the pumpkin with a blender or masher.

In another saucepan, heat but do not boil the milk. Add pumpkin puree and stir. Add oatmeal, salt and sugar and, stirring, bring the porridge to a boil. Cook for another minute over moderate heat.

Remove the pan with porridge from the heat, close the lid and leave for 10 minutes. Then add oil and stir.

fotorecept.com

Ingredients

100 g pumpkin pulp;
400 ml milk;
3 tablespoons of semolina;
salt - to taste;
sugar - to taste;
1 tablespoon butter.

Preparation

Cut the pumpkin into small pieces, place in a saucepan and cover completely with water. Cook for 7-10 minutes until the vegetable is soft. Drain the water and puree the pumpkin with a blender or masher.

Pour the milk into the saucepan with the puree and, stirring, bring to a boil over moderate heat.

Without ceasing to stir, gradually add semolina. Add salt and sugar.

Cook the porridge, stirring constantly, for about 7 minutes. Add butter to the finished dish and stir.

Everyone knows that corn porridge is not only an extremely tasty product, but also very healthy. The usefulness is evidenced by the amino acids, vitamins, silicon, iron, and fiber present in it, which have a beneficial effect on the human body. This porridge can be made even healthier by adding pumpkin, apples, raisins, etc. to it. We invite you to find out how to prepare corn porridge with pumpkin. The recipe for its preparation is quite simple, but it takes a very long time to prepare. But it's worth it...

Preparation

Recipe for making milk corn porridge (calorie content will be higher than when preparing regular porridge):

1. Place the cereal in a dry frying pan and fry a little (do not use oil or water).

2. Boil milk separately. As soon as the milk boils, pour it into the cereal and leave to swell for about half an hour.

3. The required amount of pumpkin must be washed and peeled, remove the peel and seeds. Cut into small cubes and sprinkle sugar on top. Once the pumpkin has released its juice, place it over low heat and simmer until tender (approximately 15 minutes).

4. As you cook the pumpkin, transfer it to the cereal, add salt, bring to a boil and immediately remove from the heat, cover with a lid and leave on the stove so that the corn porridge reaches the desired condition.

5. Before serving the dish, you should add a little melted butter (you can replace it with butter). Find out also how to prepare pumpkin juice for the winter.

Corn porridge with photo

For children, such porridge will be a wonderful breakfast, because the combination of corn grits and pumpkin is considered quite appropriate. In general, we will need:

corn grits - a glass;
pumpkin - 0.3 kg;
milk - three tablespoons;
sugar - one tablespoon;
creamy;
salt.

So, you need to fry the cereal without oil in a frying pan. This way we will save ourselves from possible troubles. When the color of the cereal becomes slightly golden, you need to remove it from the stove. Then pour milk (hot) and leave to swell. This will take about half an hour.

This time we are working on pumpkin. We clean it from the peel, pulp and seeds. Only the solid part should remain. We cut the fruit into small cubes, which we sprinkle with sugar. Place on low heat to allow the vegetable to release its juice. This is how we will prepare a sweet dressing for our corn porridge.

Combine the pumpkin with the swollen cereal, add salt. Place on the stove and let it boil. Remove from heat, cover with a lid, wrap first in paper, then in a warm towel (or something else). This is necessary for the porridge to boil. And as a result, corn porridge with pumpkin, the recipe (with photo) for which we told you, will turn out even tastier and more aromatic.

Hello, dear friends!
We have a long conversation ahead about pumpkin. Pumpkin is a very healthy vegetable, interesting to cook, and for some reason undeservedly overlooked in modern cooking. I decided to correct this injustice and, to the best of my modest capabilities, popularize this beautiful, tasty and healthy vegetable, because using it only as a horror story on the Halloween holiday, which is alien to our traditions, is at least wasteful. Therefore, we have a whole series of articles ahead about pumpkin, about its beneficial properties, about the use of pumpkin, both in cooking and in treatment. Don't miss them and subscribe to our updates. But this is all ahead, and today I will prepare sweet pumpkin-corn porridge, and I will photograph the whole thing and show you. There are many recipes for pumpkin porridge, and they are all very different, the one according to which I will prepare the porridge today is one that I can say is exclusive, I came up with about 15 minutes before I started cooking, and my culinary intuition suggested it to me. This will be a sweet porridge made with milk, made from corn grits and pumpkin; you can optionally add pieces of fruit or candied fruits to it, and, of course, the more butter you put in it, the tastier it will be. However, those who do not use butter can completely replace it with vegetable oil, or can do without it altogether, since the porridge will not be dry and it is easily digestible on its own (I would also add that it is very quickly).

Of course, it would be very good to prepare such porridge for yourself for breakfast, but the fact is that the cooking time for corn grits is 30-40 minutes, so you may be late for work, so it is best to prepare it as a sweet dessert. And also this porridge with milk. To make my life a little easier, I used condensed milk, so if you decide to cook this porridge with regular whole milk, make the necessary adjustments. So, let's prepare:

First, let's cook the corn grits, since this process is not quick. Take the prepared corn grits:

Boil water with a volume twice the volume of the cereal, add salt to the boiling water to taste and add the cereal to it. When it all boils, reduce the heat to medium and leave our porridge to simmer slowly for 20 minutes:

In the meantime, we'll take care of the pumpkin. Peel part of the pumpkin and cut it roughly like this. How much pumpkin to take depends on your taste, I decided to do about 50/50 (by volume):

Next, melt the butter in a frying pan and throw in the pumpkin cubes:

We “roll” these cubes a little in hot oil (2-3 minutes), and then add a little boiling water, cover with a lid and keep on low heat for about 10 minutes until the pumpkin becomes soft. Like this:

After this, mash our pumpkin cubes with a fork. Many people use a blender for this purpose, but I don’t recommend doing this, since the pumpkin will already be soft and mash quite easily. You should get something like this puree:

Meanwhile, our corn grits are half cooked and almost all the water has evaporated. Like this:

Dissolve condensed milk in hot water:

And add it to the corn grits:

As soon as the milk boils, add pumpkin puree to the porridge and stir:

That's it, we've done all the basic manipulations, now we cover the porridge with a lid and reduce the heat to the weakest. Keep the porridge on the stove until it is ready (we taste it, by the way, you can turn off the heat even a little earlier than the porridge is cooked until cooked; with the lid closed, the porridge will “cook” in 7-10 minutes). The finished porridge is like this:

Our porridge is ready, friends! Bon appetit! Add all kinds of goodies to it and wash it down with tea.

All the best! Leave your comments and come visit often.

Cook delicious!

Vlad Andreev.

Corn porridge in the oven

Corn porridge turns out even tastier than on a gas stove. Let's take a look at the recipe for making it. The list of ingredients could be something like this:

a glass of corn grits;
300 g pumpkin;
0.1 l of milk (cream);
two tbsp. honey;
fifty g butter;
salt to taste.

So, the porridge is prepared in this way. First, cook the corn grits until half cooked in water, which should be lightly salted. Peel and cut the pumpkin into small pieces. Heat the frying pan, pour a little water, add butter, cream (milk), honey. Add pumpkin. Simmer for about 10-15 minutes.

Place half of the porridge in a ceramic pot. Then half a pumpkin, porridge again, then pumpkin. This is the kind of flaky porridge we should get. By the way, instead of a ceramic pot, use a pan with thick walls. Close the container tightly with a lid and place in a preheated oven at 180 degrees. Let it simmer for 30 minutes. Next, remove the lid and once again put the porridge in the oven for 20 minutes, wait until the crust turns golden.

Corn porridge with pumpkin: recipe in a slow cooker

To cook corn we will use:

four tbsp. corn grits;
2 tbsp. (160 ml each) milk;
2 tbsp. (160 ml each) water;
fifty g of pumpkin;
quarter tsp salt;
one tsp Sahara;
20 g butter.

So, cut the pumpkin into large cubes. Place all the ingredients in the multicooker bowl. We will cook using the “milk porridge” mode for 30 minutes. We turn on the device and wait for the end of the program. After cooking is complete, leave the porridge to heat for 10 minutes.

Place the porridge on a plate, add butter, and enjoy the prepared deliciousness.

Corn porridge with apples and pumpkin

To slightly diversify the already familiar porridge, we suggest adding apples and pumpkin to improve it. To do this we take:

0.5 tbsp. corn grits;
water;
300 g pumpkin;
one apple (medium);
one tbsp. Sahara;
butter;

And again our favorite corn porridge with pumpkin. The recipe we suggest trying is as follows. Take one and a half glasses of water, mix with sugar, bring to a boil. Now pour the cereal into boiling water. Cook the porridge over low heat for 15-20 minutes, covering the pan with a lid. You need to stir occasionally.

Peel the pumpkin and apples and cut them into cubes. Place in a small saucepan, add a little water, and simmer until soft with the lid closed. Mash into puree, which we add to the prepared corn porridge. Then add butter and honey. Let the porridge stand covered for 10 minutes.

Salted corn porridge

Corn porridge with pumpkin, the recipe for which we will now consider, will not be sweet, but salty. Therefore, you need to use the following products:

3 tbsp. corn grits;
kilogram of pumpkin;
salt;
three tbsp. butter;
greenery.

This porridge is no more difficult to prepare than previous versions. Peel the pumpkin, cut into small pieces, and place in hot water. Cook vegetables for a maximum of 15 minutes. Next, add corn grits to the pumpkin, stirring all the time. Cook until done. Before serving, arrange in portions, pour over oil, sprinkle with herbs.

Corn-pumpkin porridge with milk

In order for this dish to be as healthy as possible for you, you must carefully select the ingredients:

Choose cereals that are sold in sealed packaging. Take a close look at the box or bag in which the porridge is stored; it should be intact and undamaged.
The color of the corn grits should be exceptionally bright yellow.
The cereal must be selected. Make sure that there are no strange elements in the packaging.
The pumpkin shouldn't be too big. Signs of a good pumpkin: thick skin, no spots, dry and dark tail.
The best option is just this type of pumpkin, like nutmeg.

Kitchen appliances and utensils: stove, oven, frying pan, clay pot, knife, board, spoon.

Ingredients

Corn grits	half a glass
Butter	2 tbsp. l.
Milk	one and a half glasses
Salt	pinch
Pumpkin	160 g
Milk	25 g

Step by step recipe

First of all, rinse the cereal with cold water several times. Then lightly fry it in a dry frying pan without adding oil.
Transfer the cereal to a clay vessel and fill with milk. The cereal should swell.
At this time, peel the pumpkin and cut it into equal cubes.
Place the frying pan on the stove over high heat and add the butter. Fry the pumpkin until cooked, adding sugar.
Transfer the finished pumpkin to a container with milk and cereal.
Place the dish in the oven, preheated to 190 degrees, for 15 minutes.

Our recipe for corn porridge with pumpkin in milk turns out very tender and rich.

After watching this video, you can find out which sequence of processes is correct, and what the porridge should look like in the final result.