Kefir corn grits casserole recipe. Corn casserole for children - a recipe for making corn porridge with carrots and apples. Corn casserole: recipe with pumpkin and fruit

Also from old recipes.
Tapamtsvari is the name not of this particular dish, but of all dishes that are baked in a frying pan, in an oven or oven, or even simply over an open fire.
Tapa - frying pan, mtsvari - fried. That is, literally - fried in a frying pan.
Moreover, tapa is a metal frying pan, unlike ketsi - clay or stone.
So, when you fry another omelette in the morning, you can safely call it the Georgian word tapamtsvari. However, I will definitely write about the omelette)).

While studying this type of dish, I was amazed at the variety.
And I came to the conclusion that we still know terribly little about Georgian cuisine.
We trample around satsivi-khachapuri-phali.
On the other hand, when there is a sea of the unknown, life is more interesting.
I’ll go dig further into the rarities, and I’ll leave you the recipe.

Despite its purely rustic origins, this casserole, given the appropriate surroundings, can compete with gourmet dishes. Ha.
And preparing it at the same time is elementary. And without exoticism.

In a round frying pan with high sides (that can be placed in the oven)
or a baking dish with a diameter of 22 cm:

Corn grits, medium grind - 300 g (I use Uvelka corn grits)
Pickled cheese (any, to taste) - 300 g
Butter - 100-150 g
Ground bread crumbs - 5-6 tbsp.
Salt - to taste

Adjust the amount of oil to taste - if the cheese is fatty, you can use less oil, and vice versa. A little oil will be needed to lubricate the mold.
You can also have any cheese - Imeretian, Adyghe, Ossetian, mozzarella, chanakh, chechil (which is not made of threads, but round pieces).
At worst - sulguni. Despite the fact that I don’t like sulguni in baking))
Compare the saltiness of the cheese with the amount of salt added - if the cheese is salty, you don’t have to add salt at all.

1. Cook regular thick corn porridge in water. Pour the cereal into boiling water (1.5 l) (if you are not sure of its purity, it is better to first rinse it in running water in a colander). Stir. Let it boil again. Reduce the heat to a minimum. Cover with a lid. Cook for 15 minutes. Then remove the lid and let it thicken so that the porridge begins to puff. Let's try. You can slightly undercook, but very lightly, because the porridge will bake quickly and risks remaining raw. If the porridge is already thick, but has not yet cooked, then it is better to return the lid and keep it on low heat under the lid.
In total it takes me 15+15-20 = 30-35 minutes. for medium-ground grains. At the end of cooking, add salt, add butter and stir. Remove from heat.
You can make your work easier by cooking porridge in bags or a pressure cooker.
2. Grease a frying pan or baking dish generously with butter and sprinkle with breadcrumbs as well.
3. Cut the cheese into thin slices. Or three on a coarse grater.
4. Place in a frying pan in layers: a layer of porridge, a layer of cheese.
The number of layers and their thickness is at your discretion.
The top layer should be porridge.
5. The top should be leveled with the back of a spoon, greased with oil, and sprinkled with breadcrumbs.
6. Place in a preheated room at 190-200 degrees. oven for 15 minutes until the top is golden.
7. Serve warm or cool.

You can make this casserole in small portioned pans or ramekins.

Do you want to cook a hearty and unusual dish from available ingredients? Cereal casseroles are the ideal solution. In this article we will tell you how to prepare a casserole from corn grits.

Corn casserole

Ingredients

fine corn grits 1 stack Milk 400 milliliters Pumpkin pulp 2 stacks Granulated sugar 3 tbsp. chicken egg 2 pieces) Apples 1 gram breadcrumbs 2 tbsp. Butter 1 piece

Number of servings: 5
Cooking time: 40 minutes

Corn casserole: recipe with pumpkin and fruit

To prepare a casserole from corn grits, you need to choose the finest grits. It can be boiled in both water and milk. It all depends on the recipe. The dish can be served either hot or already cooled. In any case, it will be delicious.

This is a sweet, rather dessert dish. For preparation you will need:

small corn grits (a glass);
milk (400 ml);
salt (to taste);
granulated sugar (3 tbsp);
grated pumpkin pulp (2 cups);
egg (2 pcs);
fruits (whichever you like best);
breadcrumbs (2 tbsp);
a piece of butter (for greasing the pan).

Technology:

Pour milk over the cereal, add salt and the right amount of sugar. Cook porridge.
Combine the pumpkin pulp with the eggs and beat thoroughly with a blender.
Grease a baking tray with butter and sprinkle the bottom and sides with breadcrumbs.
Place half of the prepared corn porridge into it.
Then spread the pumpkin layer evenly.
Place fresh fruit cut into pieces on it. You can also add dried apricots, raisins or prunes, and nuts. All this will only improve the taste of the casserole.
Place the rest of the porridge on top and brush it with sour cream and egg glaze.
Bake in an oven preheated to +200 for 40 minutes.

When serving, garnish with pieces of fresh fruit.

Corn casserole with mushrooms

A dish prepared according to this recipe can be served for lunch or dinner. You will need:

corn grits (150 g);
water (600 ml);
champignons in marinade (300 g);
onion head (2 pcs);
vegetable oil (sl.l);
carrots (pcs);
pickled garlic arrows (for decoration);
salt and pepper (as per your taste);
bay leaf (3 pcs);
tomato juice (250 ml);
greenery.

Technology:

Place the cereal in boiling water and cook the porridge on low heat until cooked.
Grease baking dishes with vegetable oil and place half of the cooked porridge into it.
In a preheated frying pan, lightly fry the mushrooms, adding bay leaves. Add salt and pepper to taste.
Place a layer of mushrooms and cover it with the remaining corn porridge.
Place the mold in an oven preheated to +180 and cook the casserole for 15 minutes.

When serving, decorate the dish with slices of carrots, garlic arrows and sprigs of herbs. Tomato juice goes well with the casserole.

There are many recipes for corn grits casserole, you will certainly find the best option for the whole family.

We offer you to prepare a delicious corn casserole. Pastries are perfect for breakfast and more. This is a satisfying snack to last throughout the day. It is very tasty to eat warm with sour cream, your favorite jam, or condensed milk. You can take a piece of casserole with you to work.

Ingredients

Corn flour - 200 g
Chicken egg - 2 pcs.
Milk - 250 ml
Sugar - 50 g
Vanilla sugar - 1 tsp.
Butter - 15 g

Information

Sweet pastries
Servings - 4
Cooking time - 1 hour 0 minutes

How to cook

Pour milk into a saucepan and boil.

Gently pour into the cornmeal and stir quickly to avoid any lumps. Leave for 15-20 minutes.

Divide chicken eggs into whites and yolks. Add the yolks, sugar and vanilla sugar to a deep plate. Beat until smooth. In another bowl, beat the egg whites.

Add the beaten yolks to the corn mixture. Mix well with a whisk or blender.

Add fluffy whites in parts. Gently fold the egg white mixture into the corn mixture.

Grease a deep baking dish with butter. Transfer the dough. Place in a hot oven at 180 degrees. Bake for 40-60 minutes until golden brown. At the end of baking, remove the casserole, brush with milk if desired and sprinkle with sugar.

Corn casserole is ready. Cut into portions and serve to a sweet table. Offer a cup of hot tea or a mug of fresh milk with the casserole.

contains cheese
contains onions

Mushrooms are coming, mushrooms are coming! And now we, fans of “silent hunting,” cannot be pulled out of the forest by the ears. We are able to break away from what we love for a short time, but only in order to cook something delicious from the collected mushrooms. And then we run back to the aspen and birch boletuses.

In the role of “delicious” today is a vegetarian casserole made from corn grits with mushrooms, cheese and onions, and then... there will be more...

For corn grits casserole we will need:

1/2 cup corn grits;
2 onions;
200 grams of hard cheese;
200 grams of fresh mushrooms;
4 tbsp. l. vegetable oil;
salt to taste.

Corn grits need to be filled with water and left to soak overnight.

The next day, drain the water from the cereal, then grate the cheese on a coarse grater and add half of the grated cheese to the corn grits. There you need to send two tablespoons of oil, salt and mix everything well.

Finely chop the onion and fry with a spoon of vegetable oil until the standard “golden color”.

We cut the mushrooms as we want - into small pieces or large ones - and boil them in boiling water for 20-30 minutes. And then fry a little in the remaining spoon of oil.

Combine onions, mushrooms and corn mixture and mix well.

Grease a small mold and evenly spread the resulting mixture of corn grits, mushrooms, onions and cheese into it. Turn on the oven, it will need to be preheated to a low temperature of 170-175 °C.

At this temperature, our future corn casserole should spend 40 minutes in the oven. Let's not disturb her. And only when the allotted minutes have elapsed, take out the casserole and sprinkle the second half of the grated cheese on top of it.

Now you can increase the oven temperature to 190-200 °C and send the corn grits casserole back for another 15-20 minutes to form an appetizing cheese crust.

We grab a knife, cut the corn casserole into pieces, add a sprig of fresh parsley for beauty and dinner is on the table! But he won’t stay there for long, honestly. Patamushta is delicious! Bon appetit!