Corn porridge: how to cook corn porridge correctly

How long does corn semolina porridge take to cook?

In any form, during the first preparation it may seem very “persistent”. The time it takes for it to reach readiness may vary depending on the degree of grinding, variety and manufacturer. After all, not all semolina is produced in a size of 1.2 mm; there are grains with a diameter of 0.7 mm.

Cooking time also depends on the liquid used. With milk and water, porridge cooks on average for 30-35 minutes, while with plain water the time can be reduced to 20-25 minutes.

It should be remembered that you need to cook corn semolina with regular stirring for at least 20 minutes.

In a multicooker in the “porridge” mode, semolina is also cooked for 20 minutes, plus or minus 1-2 minutes, depending on the model and manufacturer of the device. You don't need to spend a lot of time filing.

With added pumpkin

The benefits of corn porridge are undeniable, but its combination with pumpkin doubles the positive effect on health with the regular presence of the dish in the human diet. To make pumpkin porridge from corn, just make a small addition to the basic recipe.

300 g of pumpkin is peeled and seeds, cut into cubes, covered with sugar.
After the juice appears, the pumpkin is placed on the stove and cooked until tender.
Pumpkin cubes are mixed with the porridge as it steeps.

Instructions for preparing corn semolina porridge

According to classical traditions, semolina is prepared with milk - this way its taste becomes more delicate and pleasant:

First you need to pour 4.5 cups of milk into a saucepan and heat well, but do not boil.
After this, add a little salt and sugar to taste, if you want a sweet product, add 1 glass of corn grits, but only in a very thin stream so that there are no lumps. At the same time, you need to stir without ceasing.
Now bring the dish to a boil and reduce the heat to minimum.
The product is stirred every 5 minutes or a little more often, marking 20 minutes of total cooking.
If after the specified time the porridge still seems unprepared, add 3-5 minutes.

Corn grits really “love” water or milk, so much more liquid is taken than the product itself.

This happens because after cooking the porridge hardens and becomes much thicker. If you want to make a more liquid version, then add 1-2 glasses of milk or water.

Corn porridge with milk

We need:

1 tbsp. corn grits
5 tbsp. liquid (3 tbsp. boiling water + 2 tbsp. hot milk)
30 g butter
salt, to taste
sugar, optional

Preparation:

1. Pour boiling water over the cereal, add salt, add oil and place on the stove. Stir constantly so that it does not burn or form lumps. The porridge should thicken. It's about 15 minutes.

2. Heat the milk, first 1 glass, add it to the porridge, stir, then the second glass and do not stop stirring. At this stage, taste for salt and add it if necessary. Cook the porridge for another 15 minutes.

3. Cover the pan with a lid and leave it on the switched off stove (if it is electric) or on a flame spreader, or remove it from the stove and wrap it warm, leave for 1 - 1.5 hours.

Tips: 1. It is better to soak the cereal overnight, rinse it in the morning, pour boiling water over it and cook.
2. When the porridge is ready, beat it with a whisk, it will become fluffy, you can serve it with meat or pour cold milk.

Cooking secrets

Any porridge has its own nuances and tricks, and corn porridge is not excessively modest in this regard. In addition to the fact that it requires a large amount of liquid, several features can be distinguished:

The fat content of cow's milk directly affects the calorie content, however, corn grits supplemented with super nutritious milk are not suitable for feeding children under 2-3 years of age, as digestive difficulties may arise;
Often lumps form in the porridge - to avoid this, you need to bring only half of the milk to a boil, adding salt and sugar at the end, and then pour in the rest;
for children under 6-7 years old, it is advisable to cook porridge in water according to the same rules, followed by the addition of hot boiled milk;
when reheated, the porridge loses its viscous texture and becomes crumbly;
the optimal ratio of cereal and liquid is 1:3;
When cooking, you need to use dishes with the thickest walls and bottom;
use a flat saucepan if you want to achieve maximum heating of the cereal;
Don't forget to stir the dish regularly!

The first time preparing porridge from corn semolina may not be the most pleasant, even if all the nuances are observed. If the food is burnt, it means that the heat was too high or the dish was not stirred often enough.

But after 1-2 attempts you will definitely get a tender and tasty porridge. And additional recipes will help diversify the menu.

Corn pie

To make a corn grits pie, grind the grits using a coffee grinder.

Products:

egg;
corn and wheat flour 75 g each;
60 g granulated sugar;
butter 90 g.

Preparation:

Grind butter with sugar and egg.
Add corn and wheat flour, you can add a little vanillin.
Mix the dough, place it on a sheet, and level it into a layer.
Bake at 180 degrees for 10 or 15 minutes.

The finished cake is greased with any butter cream, sprinkled with chocolate and toasted nuts.

Semolina corn porridge recipes

Most often, semolina is used to prepare baby food, as it is easily digestible and has a more pleasant taste than its usual counterpart. If you add fruits, dried fruits or some other ingredients to it, you will get a real healthy dessert.

Porridge for a child's breakfast

Children's breakfast enriched with corn semolina will please every child:

Pour 150 ml of water into the pan, add 1 tsp. sugar and boil.
Add 2 tbsp. l. with a heap of semolina, mix thoroughly.
After boiling, cook for 15 minutes, stirring and reducing heat to low.
Then add a piece of butter and cook for a few more minutes.
Pour in the heated milk and cook for another 5-6 minutes.

The consistency of the porridge can be adjusted by decreasing or increasing the amount of milk.

Semolina in a slow cooker

This recipe is suitable for preparing breakfast for both an adult and a child aged 6-7 years:

you will need 3 tbsp. l. cereals, 200 ml of water and the same amount of milk, as well as a little salt, 2 tbsp. l. sugar and 10 g butter;
pour water and milk into the bowl, add cereal, mix very well, add sugar and salt;
in the “porridge” mode, set the time to 20 minutes.

You can replace all the water with milk. After cooking, you can add oil to the porridge, stir, and after a few minutes it will become a little thicker. Add pieces of fruit or berries, and all family members will appreciate this amazing recipe!

Corn semolina porridge turns out completely different from the usual version. Children and adults enjoy eating it in almost any form, and a small amount of sugar significantly enhances the taste of the product.

Corn porridge is a common and popular dish in the areas where this crop is grown. It has long been prepared in Moldova, Ukraine, in the agricultural states of America, Mexico, Italy, Spain, etc. Like other cereal dishes, this porridge is prepared with sugar or salt, water, milk, and various gravies. Here are a few recipes.

Lenten porridge

Before cooking corn porridge, you need to take this feature into account. Like semolina, corn grits tend to form clumps. Therefore, you need to pour it into a saucepan or cast iron in a thin stream, stirring. Otherwise, the plates will then be full of lumps, which will also turn out to be half-raw. It won't be very appetizing. And one more clarification on how to cook corn porridge: a cast iron pot is best suited for these purposes. It may burn in a pan, and the taste will not be the same. It is best to stir with a wooden spatula in one direction. Now let's get started. Pour a liter of water or broth (vegetable or meat) into the cast iron and let it boil. Add a glass of corn flour little by little into the boiling broth, stirring all the time. Add salt, add a few tablespoons of vegetable oil, reduce the heat, and let the porridge simmer under the lid. Stir. After 15-20 minutes, add seasoning (thyme, allspice, curry or something else). Bring until ready. That's the whole science of how to cook corn porridge.

Serving the dish

You can serve it sprinkled with chopped herbs, with a salad of fresh cucumbers and tomatoes, onions and bell peppers, seasoned with vegetable oil or sour cream. Or you can do it with cracklings and feta cheese. Or with tomato sauce. To do this, finely chop 2 large onions and fry in enough oil until golden brown. Then add 4-5 tomatoes cut into small slices and simmer until the excess liquid has evaporated and the sauce has thickened slightly. Season with salt and add a couple of cloves of garlic at the end. Make the sauce sweet and sour - it will be tastier. The dish will turn out to be very appetizing if you prepare it with sour cream and mushroom sauce rather than tomato. People in Western Ukraine know how to cook corn porridge with this sauce. There it is called banush and is made with whey or sour cream. Very tasty, believe me!

Sweet porridge

Corn milk porridge cooked in butter with the addition of sugar, fruits and nuts will turn out no less tasty. Soak raisins and dried fruits in advance (cut them into pieces first). Boil the cereal in milk (1.5 liters), stirring constantly. Add sugar and a little salt to taste. To give the dish a pleasant aroma, add a packet of vanillin or vanilla sugar. After 15 minutes, add the fruit and cook until done, adding a pinch of cinnamon. Place a piece of butter in the finished dish. As you can see, preparing corn porridge with milk is no more difficult than preparing regular porridge. When serving, you can top it with jam syrup, honey or sweet sauce. Children especially like this dish. By the way, if your porridge turns out thick, it doesn’t matter. You can form cakes out of it, coat them with any whipped up cream or marmalade, jam, let it sit for half an hour, then cut into slices and serve as a cake or pie. Your family will appreciate your efforts!

Bon appetit and delicious dishes!

Semolina porridge is considered one of the easiest to prepare. However, not all housewives know how to make semolina without lumps, which adults and children dislike so much. It is necessary to take into account all the nuances in order to prepare porridge with a uniform consistency. In this case, the dish will turn out tasty, tender and light.

Semolina is varietally ground wheat grains, the diameter of which varies between 0.25-0.75 mm. There are only three types of cereals:

“T” - from durum wheat. It is used to prepare desserts and is also added to minced meat and soup.
“TM” is a mixture of hard and soft wheat varieties in a 4:1 ratio. A universal option. Suitable for making porridge.
“M” - from soft wheat varieties. Used for making porridge, cutlets, casseroles, pancakes.

Beneficial features

Semolina porridge can be found on the menu of many diets, including medicinal ones. Semolina is easily digested and clears of excess mucus, so it is recommended to use it if you have problems with the gastrointestinal tract, especially with the mucous membrane of the stomach and intestines.

The beneficial properties of semolina are due to its rich composition:

vitamin B1 (thiamine) - participates in protein, carbohydrate and fat metabolism, improves brain function;
vitamin B2 (riboflavin) - takes part in the formation of red blood cells and antibodies, regulates growth and reproductive functions in the body;
vitamin B5 (pantothenic acid) - promotes the absorption of other vitamins in the body and the production of cellular energy;
vitamin B6 (pyridoxine) - helps to absorb proteins and fats, prevents premature aging;
vitamin B9 (folic acid) - regulates the functioning of the immune system, affects the growth and development of tissues;
vitamin E (tocopherol) - has an antioxidant effect, normalizes the functioning of the reproductive, endocrine, nervous and cardiovascular systems;
vitamin PP (nicotinic acid, niacin, B3) - improves microcirculation, participates in energy production, stimulates the production of gastric juice;
potassium - cleanses the body, promotes the removal of fluids;
calcium - strengthens teeth and bones, regulates the permeability of cell membranes;
magnesium - promotes the production of proteins, the process of glucose breakdown, cell growth and restoration;
phosphorus - normalizes the functioning of the heart, brain and kidneys, improves metabolism;
iron - strengthens the immune system, promotes energy production;
silicon - participates in the absorption of vitamins, neutralizes heavy metals and radionuclides, makes blood vessels elastic;
chlorine - normalizes water-salt and acid-base balance, stimulates the formation of gastric juice and appetite;
cobalt - participates in the process of hematopoiesis, improves metabolism, has an anti-sclerotic effect;
manganese - stimulates regenerative processes, prevents diabetes and thyroid diseases;
copper - strengthens capillary walls, normalizes the functioning of the nervous system and respiratory organs;
molybdenum - removes toxins, has an antioxidant effect, prevents the development of dysbacteriosis, anemia and caries;
chromium - promotes the absorption of glucose, normalizes carbon metabolic processes, stabilizes body weight;
zinc - improves skin condition, strengthens teeth and bones, stimulates cell regeneration, prevents the appearance of inflammatory processes;
sodium - maintains normal osmotic pressure, regulates the movement of water in the body, normalizes the digestion process.

It turns out that semolina porridge is contraindicated for constipation due to its low fiber content and excess gluten. You should also avoid semolina if you are allergic to gluten.

Nutritional value of semolina

100 g of semolina contains 333 kcal. The energy ratio of proteins, fats and carbons is 12%/3%/85%. Energy value of semolina:

proteins - 41 kcal;
fats - 9 kcal;
carbohydrates - 282 kcal.

Corn porridge with beef stew

A hearty stand-alone dish for first or second.

Ingredients:

Corn grits – 200 gr.
Water – 500 ml.
Stewed beef – 250 gr.
Carrots – 1 pc.
Tomato – 1 pc.
Onion – ½ onion
Sunflower oil – 2 tbsp.
Salt to taste
Spices to taste

Rinse the corn grits if necessary, add water and cook until al dente.

Grind the onion and carrots, cut the tomato into small cubes. Fry vegetables in vegetable oil. Place the stewed beef in the frying pan, then place the cereal in the frying pan. Stir, add salt and spices, simmer for another 20 minutes. Serve the porridge hot.

Basic rules for preparing semolina porridge with water and milk

Preparing semolina involves sifting the grain through a sieve. If you want to prepare crumbly porridge, it is recommended to dry the semolina in the oven until it turns a light yellow color.

To prepare one serving of medium-thick porridge, 2 tbsp is required. l. plain cereal and 1 glass of milk. The consistency directly depends on the proportions:

thick - 125 g of cereal per 500 ml. milk;
average - 100 g of cereal per 500 ml. milk;
liquid - 75 g of cereal per 500 ml. milk;

Place semolina in boiling water or milk and cook for 5-7 minutes, stirring constantly. Then leave for 10 minutes, covering the pan with a towel.

The shelf life of semolina porridge depends on the composition and storage location:

semolina with milk - 5 hours at room temperature and 24 hours in the refrigerator;
semolina in water - 8 hours at room temperature and 36 hours in the refrigerator.

Corn porridge with tender pumpkin

An unusual way to diversify your daily diet is to add porridge with pumpkin to the menu. This dish is perfect for dinner or breakfast. And the remaining porridge from yesterday can be reheated in the oven and served as a casserole, topped with condensed milk or jam.

Ingredients:

Finely ground corn grits – 1 cup
Pumpkin – 1 cup
Water – 1 glass
Milk – 1 glass
Sugar – 4 tbsp.
Salt - to taste

Peel the pumpkin and cut into medium-sized pieces. Place in a saucepan and add 2 tbsp. spoons of sugar, simmer the pumpkin for 10 minutes. Pour milk over corn grits and place over medium heat. Cook for 10 minutes, then add pumpkin, sugar and salt. Cook for another 10 minutes. After turning off, add a piece of butter. Let the porridge brew before serving. Add date syrup or honey to the porridge in portions. Bon appetit!

How to cook semolina porridge - step-by-step recipes in compliance with proportions

To prepare you will need cereal, water or milk, salt, sugar and butter. Proportions vary depending on the type of porridge.

Step-by-step recipe for water:

Pour 300 ml into a saucepan. water and boil.
Make the fire low.
Add semolina in a thin stream, stirring continuously. You will need 2 tbsp. l.
Cook for 5 minutes, stirring constantly.
Put a piece of butter, 2 tsp. sugar and a pinch of salt.
Add a handful of raisins if desired. 100 g will be enough.

Step-by-step recipe for semolina porridge with milk:

Bring 500 ml to a boil. milk.
Mix 8 tsp. with a heap of cereal, 4 tsp. sugar and 1 tsp. salt.
When the milk begins to boil, begin to pour in the dry mixture in a thin stream. At the same time, stir the milk.
Let simmer for 3 minutes and turn off.
Add 20 g butter.

Step-by-step recipe for semolina porridge with water and milk:

Take a glass of water and milk.
Pour into a saucepan and add 6 tsp. semolina.
Mix.
Turn on low heat and wait until the porridge boils. Stir the porridge once a minute.
After boiling, cook for 3 minutes, stirring constantly.
Add a piece of butter.

Instructions for making Sweet Corn Porridge

First you need to combine water or milk with sugar.
Then you need to rinse the cereal and carefully mix it into the liquid.
Next, you should put the mixture on low heat and simmer on it for half an hour with constant stirring.
Then you need to wash and peel the fruit. Remove the skins, seeds and core. After this, cut into small cubes.
Now you need to mix the thickened porridge with a raw egg. Next you should add butter to it.
Then you need to add pieces of fruit to the rest of the ingredients and mix everything thoroughly.
The resulting mass must be placed in a ceramic or clay dish suitable for baking in the oven.
After this, you should send the dish to the oven. Cooking time: 45 minutes at 180 degrees.

The recipe for corn porridge suggests that it should be served warm. It will go well with fruit juice, kefir or warm milk.

Classic Guryev porridge

Guryev porridge is a dish made from semolina with milk, decorated with nuts, creamy foam (kaimak) and dried fruits. There are several versions about the origin of the name, one of which is that the porridge is named after the person who invented the dish.

Step-by-step cooking recipe:

Take banana (1 pc.), apple (1 pc.), kiwi (1 pc.), raisins (10 pcs.), figs (2 pcs.), dates (4 pcs.).
Rinse thoroughly and chop.
Pour 100 ml into a saucepan. milk, put on the stove and turn on moderate heat.
Put 4 tsp. sugar without a slide and stir.
Cut into pieces 30 gr. butter and put in milk. Wait until it melts.
Pour 40 g into boiling milk in a thin stream. semolina, stirring vigorously.
Cook for 5 minutes.
Grease a heatproof dish with oil and pour in 50 ml. milk.
Put on fire and wait for foam to appear.
Place a layer of semolina porridge in a heatproof bowl, then dried fruit, then fresh fruit and nuts.
Sprinkle with sugar and cover generously with foam on top.
Lay out the layers again in the same order.
Place a layer of semolina and sprinkle with nuts.
Mix and add foam with dried fruits.
Cover with a layer of semolina.
Sprinkle with sugar and cinnamon.
Cook the porridge in the oven for 15 minutes.
Garnish with fresh fruits and nuts.
Serve hot.

Corn porridge with brisket and cream

This hearty dish of corn grits with brisket and cream can be served as an appetizer.

Ingredients:

Corn grits – 250 gr.
Vegetable or meat broth - 700 ml.
Brisket – 200 gr.
Cream – 100 gr.
Salt to taste

Pour the pre-prepared broth over the cereal and put it on the stove, cook until tender. Add salt. Chop the brisket and place in a frying pan, fry over medium heat until golden brown, then add cream to the frying pan. Add boiled cereal to the pan and stir. Serve with fresh vegetable salad.

How to cook semolina porridge for babies without lumps

The opinions of modern doctors about whether it is worth giving porridge to infants vary greatly. Some believe that semolina can be gradually introduced from 8-9 months. Others claim that even one-year-old children cannot resist giving it.

All the disputes are related to the gluten content, to which infants are often allergic. For this reason, it is not recommended to give semolina porridge without first consulting a pediatrician.

If there are no contraindications to the use of semolina, you can start giving it to your baby once every week and a half. For the first time, you should limit yourself to half a teaspoon. In the future, double the portion.

Prepare for infants according to the following recipe:

Boil 100 ml in a saucepan. water.
Slowly pour 2 tsp into boiling water. semolina, stirring at the same time.
Turn on low heat and cook for 10 minutes, stirring constantly.
Pour in 100 ml. milk.
Boil and turn off.

How to make porridge for children

Corn porridge for children can be prepared with the addition of vegetables or fruits. Try making healthy porridge with carrots.

Products:

carrots 80 g;
cereal, ground in a coffee grinder, 50 g;
clean water 150–200 ml;
butter 10 g.

Preparation:

Place peeled and cut into pieces carrots in boiling water and cook until the root vegetable becomes soft.
Add corn grits to the carrots and cook, stirring until tender.
Put the butter into the prepared porridge, mash it, stir and cool.

This porridge can be given to a baby from 9 months.

How to cook corn semolina correctly

Finely ground corn grits are called semolina. This porridge does not contain gluten, so it is suitable for children and people with gluten allergies.

However, it is worth considering that excessive consumption can lead to active gastric motility, which can lead to heaviness and other unpleasant sensations in the abdomen.

Step-by-step recipe for making corn semolina:

Heat 4.5 cups of milk in a saucepan.
Add salt and sugar to taste to the hot milk, then pour in 1 cup of corn semolina in a thin stream, stirring constantly.
When it boils, turn the heat to low.
Cook for 20 minutes, stirring every 3-5 minutes.
If during this time the porridge has not had time to cook, leave it on the stove for another 3-5 minutes.

Corn porridge with broccoli and cauliflower

A vitamin side dish that goes well with both fish and meat.

Ingredients:

Corn grits – 200 gr.
Broth – 500 ml.
Salt and spices to taste
Broccoli – 100 gr.
Cauliflower – 100 gr.
Butter

Boil broccoli and cauliflower. Separately cook the corn porridge. Add salt and spices. Cut the cabbage into small pieces and stir into the porridge. Add butter. Ready.

Alternative cooking methods - multicooker, microwave, oven, double boiler

Cooking semolina porridge on the stove requires attention and accuracy. It is necessary to put all the ingredients correctly and constantly stir the porridge to avoid the appearance of lumps. It is much easier to prepare a dish in a slow cooker, microwave, oven or double boiler.

Technology for preparing semolina porridge in a slow cooker:

Place 40 grams in a bowl. semolina, 480 ml. milk 2.5%, 20 g butter. Add sugar and salt to taste.
Press the “Cooking” button to set the “Porridge” mode.
Press the “Set time” button.
Press the “Cooking time” button to select 10 minutes.
Click "Start".
Stir when finished.

Technology for preparing semolina porridge in the microwave:

Place 3 tbsp in a heatproof bowl. l. semolina, 20 gr. butter, 3 tsp. sugar and a pinch of salt.
Add a pinch of vanillin.
Boil 250 ml. milk.
Add milk to remaining ingredients and stir.
Microwave for 5 minutes.
Stir and leave for another 5 minutes.

Cooking in the oven:

Place 3 tbsp in a heatproof bowl. l. semolina, 1 tbsp. l. sugar and a pinch of salt.
Add 50 gr. crushed walnuts and one apple cut into thin slices.
Pour in 1 glass of milk.
Preheat the oven to 200 degrees.
Cover with a lid and cook for 30 minutes.

In the steamer:

Place 150 ml in a bowl. cold milk, 50 ml. cold water and 6 tsp. semolina.
Add salt and sugar to taste.
Stir and cover with foil.
Select the “Porridge” mode.
Set the timer for 30 minutes.
Add butter to the finished porridge.

Video instructions on how to properly cook medium-thick semolina porridge.

Cooking in a slow cooker

Corn porridge in a slow cooker comes out very tasty and aromatic, since it is cooked in a hermetically sealed container. In addition, during the cooking process, the housewife only needs to put the ingredients in the bowl and turn on the device.

To make porridge, you need the following ingredients:

1 multi cup cracked corn;
2 multi-glasses of water;
salt.

How to cook porridge from corn grits:

We rinse the crushed corn in a colander until the draining water becomes almost clear, and then let the cereal dry.
Place it in the multicooker bowl, add water and salt.
Close the lid of the device and set the mode to stew or cook porridge.
We wait for the end of the process and let the dish simmer in the bowl for another half hour.

Advice. While the porridge is cooking, there is no need to waste time. It's better to think about what to fill it with. For this purpose, you can fry onions, mushrooms or stew vegetables.

What to add to semolina porridge for taste?

Semolina will turn out more tasty and nutritious if you supplement it with various fillings:

dried fruits;
fresh fruits and berries;
lemon zest;
nuts;
jam, marmalade, jam;
marmalade;
fresh vegetables;
fried vegetables (onions, carrots and others);
maple syrup;
puree;
condensed milk;
grated chocolate;
cinnamon;
vanilla;
pieces of cookies;
marshmallows;
pulp of white bread.

In addition, you can replace the main ingredients. Instead of milk, diluted condensed milk is often used, and instead of water, put compote, fruit drink, uzvar or diluted jam.

It’s easy to prepare semolina porridge without lumps if you follow these tips:

constantly stir the porridge during cooking;
slowly pour in the cereal in a thin stream;
use a whisk instead of a spoon;
cook in a saucepan with a thick bottom.

Also, many are concerned about the question of how often you can eat semolina porridge. It is believed that semolina can be eaten no more than 1-2 times a week. Infants and one-year-old children can be given once every one and a half weeks.

Semolina porridge will add variety to any breakfast. The dish can be eaten both hot and cold. Children especially like refrigerator porridge because it resembles pudding. And corn semolina and Guryev porridge will not leave people of any age indifferent.

Mamaliga, as you know, is the name given to traditional Georgian thick corn porridge. By the way, in some regions of Georgia it is still used as bread. Initially, hominy was prepared from Italian millet (millet). This dish is eaten and prepared with pleasure in other countries, for example, in Romania and Moldova. The very name of porridge comes from their language, but Georgians call mamalyga - gomi.

Mamalyga is an inexpensive, healthy and easy-to-prepare dish. You can add dishes such as lobio or Georgian chicken liver to the mamaliga. In this case, you will also receive an inexpensive but very tasty menu.

Many years ago, Georgians prepared mamaliga from millet

. However, they used an unusual millet, but an Italian one. And then corn replaced it. In the 1940s, not only millet, but also corn began to be sown in Georgia.

In Russia, mamalyga was made from millet until corn flour became available for free sale. It is worth noting that it does not taste the same as in Georgia.

If you prefer millet hominy, it is better to immediately fry it with cheese.

Polenta recipe by Hector Jimenez-Bravo

This is a traditional Italian dish made from corn grits. In Italy it is cooked over an open fire, it is the main food of poor families, but in Russian restaurants it is quite expensive. You can make polenta yourself if you know the recipe.

Products:

water and broth 0.5 l each;
olive oil 2 tbsp. l.;
corn grits 1.5 tbsp;
apple cider vinegar 1 tbsp. l.;
tomatoes, diced 2 tbsp;
parsley 2 tsp;
butter 3.5 tbsp. l.;
cream 1/3 cup;
1 tbsp young corn kernels;
Parmesan cheese 2 tbsp. l.;
spices and salt.

Preparation:

The cereal is poured into boiling water with broth.
Cook for about 30 minutes in a saucepan with the lid closed over low heat.
To make the sauce, the tomatoes are fried in olive oil.
Add 2 tbsp to the tomatoes. l. butter, paprika, oregano and garlic.
When the tomatoes become soft, lightly crush them with a spoon, add vinegar and chopped parsley.
Young corn kernels, cut from 4 heads, are slightly salted and fried in a frying pan.
Boiled corn grits are mixed with corn kernels, cream, 1.5 tbsp. l. butter, Parmesan cheese and basil.

Serve polenta topped with roasted tomato sauce, cold or warm.

Mamaliga recipe

Ingredients:

corn grits – 1 part;
water – 3.5 parts (for example, if you take 2 cups of cereal, then you need 7 cups of water);
cheese (suluguni or other).

Cooking method

Georgians cook mamaliga from white corn grits according to the recipe. It has a slightly different taste than the regular one. For example, take 5 glasses of corn grits (this is 650 grams, enough for about 5-6 servings

) and 17 glasses of water. Depending on the grain and fire, you may need more water. Initially, use the rule: less water is better than more. After all, when the cereal boils, you can add water to it if necessary. But if there is too much water, you will have to evaporate it for a long time.

Information for lovers of salty foods: after cooking, hominy should not be eaten salted. You can only slightly salt the water at the very beginning of cooking. Many people prefer not to add salt at all. After all, the cheese in this dish should be salty.

So, we poured water over the cereal and put it on low heat. Cook the porridge over low heat until the water boils away. Try mamalyga; if the cereal is boiled, then the porridge is ready. Everything is very simple!

The cooking time for this dish according to the recipe will depend on the intensity of the fire, the size of the cereal and the quality of the cereal. In this regard, the cooking time varies from 45 minutes to 1.5 hours. In the above proportions, the porridge is cooked for 1 hour and 15 minutes.

You can choose the thickness of the porridge depending on your preferences. But remember that hominy should not be liquid. It should not flow, like, for example, rice milk porridge. When laying hominy on plates, it should form a non-spreading mound.

After boiling, the hominy must be stirred, otherwise there is a risk of lumps forming. And during further cooking, the upper layers of the porridge will not receive enough heat compared to the lower ones.

To make it easier to mix hominy, it is better to use a wooden spatula called chogani. In general, you can use any spatula

, which one you have at home. The main condition: it should not be too thin, otherwise it may break.

There is an opinion that this porridge needs to be supplemented with corn flour, or if it is not available, then semolina. Let's figure it out. The purpose of adding flour is to thicken the mixture. This is necessary if you purchased large grains. However, the factory-made cereal that you find on store shelves is usually small, so you don’t need to add flour, the porridge will already be thick.

Corn crunches

After cooking the porridge, you can make another dish - corn crunches. This is also a simple, uncomplicated, but very tasty dish.

After you put the finished porridge on plates, there is still a lot of hominy left on the walls of the pan. Place this pan on low heat. The porridge on the walls will dry, fry and turn into a crispy tasty crust

. Your crunchies are ready! They easily break off from the walls of the pan. Children love these crunches very much.

Healthy cookies

Cornmeal cookies are prepared in the same way as pancakes. First, the corn porridge is boiled, cooled, the dough is kneaded, and cookies are baked.

Products:

ready-made corn porridge 1.5 tbsp;
egg 1 pc.;
4 tbsp. l. Sahara;
vanillin.

Preparation:

Sugar, egg and vanillin are added to the cooled corn porridge.
Beat with a blender.
Place small cookies onto a greased baking sheet with a spoon.
Bake at 160 degrees for 10 minutes.

The finished cookies are allowed to cool and removed from the baking sheet.

How to serve hominy

As we have already said, hominy should be placed in a heap on a plate. We insert pieces of cheese into the slide - suluguni or imeruli. Mamalyga is applied with a chogani spatula. To prevent the porridge from sticking to the spatula, the chogani should be periodically moistened in cold water.

There is no need to cook hominy for several days. Everything prepared according to the recipe should be eaten immediately. Do not store hominy in a pan. And if there is any left, fry it. Mamaliga is served and eaten while it is hot

Cheeses

Factory-made suluguni, although it is a poor copy of real suluguni, is still suitable for us to add to porridge. You can use feta cheese, Adyghe cheese and other types of cheese. The main condition is that the cheese melts and is salty. Many people believe that Western European cheeses do not go well with hominy. By the way, try adding salted cottage cheese or cottage cheese with mint and adjika to the mamalyga.

What do you eat this porridge with?

As we have already mentioned, in some regions of Georgia, mamaliga is used as a substitute for bread. In this regard, it is eaten with almost all dishes.

Porridge goes well with lobio or fried pork

. The gravy for the porridge can be tkemali, tomato satsebeli, for example, made from the right tomato paste, and adjika with sour cream.

You can come up with nothing and eat this porridge without anything. If you have any left, fry the porridge with cheese and eggs.

Usually the porridge is fried in a frying pan with cheese. For some, this is the preferred cooking method.

The modern food market offers the buyer a variety of choices of cereal products, which allows you to choose the best option for every taste. Thus, corn semolina has gained enormous popularity, from which you can prepare delicious and healthy dishes.

How to cook Abkhazian mamaliga

The dish in the Abkhazian version is more like porridge in consistency. It is cooked not only from flour, but it can also be made from fine corn grits.

And it’s worth reminding: salt is not added to Caucasian mamalyga; it tastes bland, because it has a salty ally - suluguni.

For cooking you will need:

corn flour – 180 grams;
or small cereals in the same volume;
water at least 2.5 glasses;
20 grams of quality butter;
150 grams of suluguni.

Time spent cooking: 20 minutes. There are 289 kcal per serving.

Step 1

Mamalyga without salt is very good, this is how it is prepared in Abkhazia. But while you are just getting acquainted with Caucasian cuisine, we advise you to add a little salt to the water.

Step 2

Take a cauldron or other thick-walled dishes. Pour the main ingredient – corn flour or fine grains – into boiling water in a thin stream. You need to stir thoroughly so that no lumps form.

Step 3

Stirring continuously, cook the hominy over low heat for about 4 minutes if you are cooking it with flour. Cook cereals twice as long.

Step 4

https://www.youtube.com/watch?v=channelUChpxT6226pxhzRpDbR_-Xlg

Put butter in the finished dish, stir, remove from the stove and simmer under the lid for half an hour.

Step 5

Cooked Abkhazian mamalyga is laid out on plates. Suluguni is cut into slices and placed 3 pieces in the center of each plate.

Composition and beneficial properties

Corn grits have been known to mankind since ancient times, and therefore have become widespread throughout the world. In post-Soviet times, this product was used to prepare porridge in all kindergartens. Semolina is a hard-ground grain, which means it doesn’t get overcooked during the cooking process and also holds its shape well.

Corn semolina is a cereal that corresponds in grade to semolina product. It is the external similarity that determines the name of corn semolina, but the composition, taste and method of preparing the cereals are significantly different.

Semolina is rich in fiber and can compensate for the lack of proteins, carbohydrates and some microelements in the body. 100 grams of this product contains:

more than 300 kcal;
10.2 g proteins;
70.5 carbohydrates;
3.5 g fiber.

When finished, the cereal loses its calorie content and has 96 kcal. per 100 g (on average).

Corn grits are able to retain all their properties after undergoing heat treatment. It can not only be boiled, but also fried. With any method of preparation, porridge is completely absorbed by the body and has a positive effect on intestinal activity. It normalizes the functioning of the nervous system and also accelerates brain activity. The corn product allows you to maintain vitality after grueling workouts and heavy loads. In addition, it helps stop the aging process and also has a beneficial effect on the general condition of the skin and hair.

Regular consumption of porridge helps speed up metabolism, which improves overall well-being and also increases performance. Corn semolina can be safely added to the diet of children, pregnant women and the elderly.

Corn porridge helps to lose excess weight, as even a small portion can satiate a person for the whole day. This cereal helps remove toxic substances and excess cholesterol from the body.

But this effect can only be achieved if you do not add salt and butter to the dish.

Useful properties of corn porridge

The dish is considered dietary. One hundred grams of porridge cooked in water contains only 86 kilocalories. It is often used in low-calorie diets.
Corn grits contain a lot of useful substances. For example, dietary fiber allows the body to get rid of toxins and waste.
Regular consumption of this product activates metabolism and normalizes intestinal microflora.

Contraindications

Despite the many positive qualities and versatility, semolina can be harmful. Its use is contraindicated for people with individual intolerance and dystrophy. This is due to the fact that it contains enzymes that can burn fat, and if you are underweight, this can lead to dire consequences.

This product is not suitable for people who suffer from poor appetite, as even a small portion of porridge can satisfy hunger for a long time.

You should not eat semolina if you have gastritis and ulcers, as well as problems with bowel movements. People with increased blood clotting are also at risk.

For women who tolerate pregnancy well and do not suffer from excess weight and toxicosis, semolina will not cause any harm. Otherwise, you need to abandon this product in favor of a lighter and less calorie one.

Corn grits are not suitable for diabetics. It contains glucose, which only increases its performance during heat treatment.

Cooking recipes

Such cereals are prepared in one way or another depending on what type of corn was used for its preparation. Much depends on the degree of grinding, since semolina can have a size of 0.7 mm. up to 1.2 mm.

To prepare semolina porridge in water, it will take about 20 minutes, but in milk it takes more than half an hour to prepare the dish. To facilitate the cooking process, you can use a multicooker. As a rule, semolina porridge is prepared for children, as it is easily digestible and also has a pleasant taste. And if you add some berries or syrup to it, you can get a dessert dish.

Porridge for breakfast

For such a dish you will need to prepare a small saucepan and pour 210 ml into it. water, add 2 teaspoons of sugar, and then bring the liquid to a boil. After this, you need to slowly pour 3.5 tablespoons of cereal into the pan. You need to cook the porridge for at least 20 minutes, constantly stirring the mixture. After 15 minutes of cooking, you need to reduce the heat, add butter to the pan, and after a minute pour 150 ml into it. milk. After 5 minutes, semolina can be removed from the stove.

Semolina in a slow cooker

To prepare this dish, you need to take:

4 tablespoons semolina;
250 ml. water;
250 ml milk;
3 tablespoons sugar;
15 g butter;
a pinch of salt.

Pour milk and water into the container, add cereal, salt and sugar, and then mix everything thoroughly. Next, on the multicooker you need to select the “porridge” mode and set the time to 19-21 minutes. After this time, the porridge needs to be seasoned with oil.

This dish can be prepared exclusively with milk. And to achieve a better taste you need to add berries, nuts or syrup.

Manna

To prepare semolina pie you will need:

200 g semolina;
200 g sugar;
60 g butter;
200 ml. milk;
3 eggs;
half a teaspoon of soda.

First you need to melt the butter, then mix sugar and eggs with it. After thorough mixing, add semolina to the mixture, constantly stirring the mixture to avoid the formation of lumps.

Milk and soda are added to the mixture. To enhance the taste, you can add berries or nuts to the pie. After this, you need to pour the mixture into a mold and put it in a preheated oven. You need to bake the manna for 40-50 minutes at a temperature of 190.

Semolina casserole

This recipe involves using ready-made corn porridge, to which you need to add 2 beaten eggs and 100 g of sugar. Then add 2 tablespoons of butter, a pinch of salt and 10 g of vanilla sugar to the porridge. The resulting dough is poured into a greased form, and then sent to a preheated oven for 10-15 minutes.

How is corn grits produced?

Corn is distributed on all continents. In Russia, they make cereal from it, which is divided by numbers: 1, 2, 3, 4, 5. The first three numbers are coarse grinding, 4 and 5 are fine grinding. Depending on the size and color, there are known methods for processing it after cleaning the shells and separating the germs. The shelf life from the moment of production of cereals is from 6 to 10 months, depending on the region.