What is the most important meal for both adults and children? Of course - breakfast. After all, it is in the morning, after waking up, that our body needs to properly replenish its resources. By energizing yourself in the morning with a proper breakfast, you will enrich your body with energy and productivity for the whole day. One of the options for a proper and tasty breakfast is porridge. And today I will tell you a recipe for how to cook corn porridge with milk.
How to choose the main ingredient
- When choosing corn grits, pay attention to its color. It should be bright yellow; this color indicates the high quality of the product. If the color has a brownish tint, then such cereals are not suitable for consumption.
- There should be no foreign objects in the cereal itself. It is best to take cereal by weight or in transparent packaging, so you can evaluate its quality.
- Cereals have three types of grinding: coarse, medium and fine. Coarse grinding is the most inconvenient for preparation, since such grains take a very long time to cook. Medium grind is ideal for making salty and sweet porridges. The finest grind is suitable for preparing porridges for children.
Recipe for corn grits porridge with milk
Kitchenware: pan, glass, spoon, whisk, plates.
Ingredients
Cooking porridge
Video recipe for making corn porridge with milk
In this video you will see how to cook corn porridge with milk.
Recipe for corn porridge with milk for children
Cooking time: 5 minutes.
Yield of the finished dish: 2-3 servings.
Kitchenware: pan, spoon, plate.
Ingredients
Cooking porridge
Video recipe for cooking corn porridge with milk for children
From this video you will learn the proportions of corn porridge and how long to cook corn porridge with milk.
Milk corn porridge with pumpkin
Cooking time: 50 minutes.
Yield of the finished dish: 1-2 servings.
Kitchenware: pan, knife, spoon, pot, glass, frying pan.
Ingredients
Cooking porridge
Video recipe for cooking corn porridge with milk and pumpkin
From this video you will learn how to cook corn porridge in an unusual way. Choose the recipe you like and delight yourself with a delicious and healthy breakfast. And in the comments write your favorite option for making milk porridge.
Corn porridge
Cook delicious and healthy corn porridge with milk using our simple recipe with step-by-step photo and video cooking recommendations.
40 min
120.4 kcal
5/5 (2)
Now I will share with you a recipe for corn grits porridge with milk. This porridge is truly miraculous, as it consists almost entirely of beneficial vitamins and microelements necessary for the body. It’s not for nothing that they once said that corn is the queen of fields. Having prepared corn grits porridge with milk, you certainly can’t go wrong with the dish. Every person will like it, the main thing is to think correctly about what to serve this dish with.
To create the perfect porridge, you need to know the proportions of corn porridge with milk. The ratio of cereal and milk is an important factor that affects not only the structure of the porridge itself, but also its immediate taste. Consider yourself very lucky if you are reading this, because I will now tell you about the ideal proportions of milk and cereal itself.
Ingredients and preparation
Kitchen appliances:
- containers for ingredients;
- deep saucepan;
- sieve;
- spoon.
Ingredients:
How to choose ingredients
It's no secret that corn grits take a relatively long time to prepare. But in order to reduce cooking time, you can use a special type of corn grits - quick-cooking grits. This will save you about fifteen minutes, and compared to regular porridge, it will cook quickly.
You now know how to cook corn porridge with milk and save time. All you have to do is find out how to choose the right corn grits.
When choosing cereal, pay attention to its consistency. It should not contain unnecessary foreign objects, such as sticks and pebbles. The cereal should be light yellow in color. This is very important, because if corn porridge with milk is intended for a child, then this can affect his health. Therefore, always choose the products yourself and correctly.
Step by step recipe
- Before cooking corn grits, it must be thoroughly washed and cleaned. To do this, use a sieve and running clean water.
- When your cereal is completely ready for cooking, you can begin this process. Please note that corn grits require very close attention, as they tend to burn.
- How to properly cook corn porridge with milk? To begin, pour your cereal into a deep saucepan and add half a liter of cold water. Turn on the stove and bring it to a boil over high heat.
- When the porridge completely boils, turn on the “low heat” and cook it for about fifteen minutes, stirring constantly and thoroughly. This will prevent the porridge from burning.
- Almost all the water should evaporate from the porridge. When this happens, when the porridge is ready, add half a liter of milk. Mix the porridge with milk thoroughly.
- After stirring the milk, add butter, sugar and salt to the pan. One teaspoon of salt is needed.
- Bring the porridge to a boil and cook it in milk for about ten minutes over low heat. To combat lumps, you can use an ordinary kitchen whisk. It will easily break up lumps and prevent them from forming again.
- When the porridge becomes soft and completely cooked, you can remove it from the heat. Cover the pan with a lid and leave the dish for about fifteen minutes.
What is corn porridge with milk served with?
This dish is usually served with fruits, berries, cereals and nuts.. This is an excellent dish for morning and evening meals. It is quite light for the stomach and intestines, but at the same time contains all the vitamins necessary for the body.
If you serve corn porridge with fruit, then I advise you to also serve it with juice. Orange or banana juice is best served, but apple juice is also good.
Video recipe for corn grits porridge with milk
To make it easy for you to make this recipe a reality, I would like to advise you to watch a very fascinating video that will tell you about the complete process of preparing this recipe for corn porridge with milk for children. Based on this video, you will understand how long you need to cook corn porridge with milk.
Various options for preparing corn porridge
Corn porridge is prepared not only with milk. Corn grits also can be cooked using water. In this case, this porridge can be served with poultry meat. In addition to poultry, beef, pork, and even lamb are perfect.
The main difference between corn porridge cooked in water and the same porridge in milk is hidden in the fact that milk porridge will be much sweeter and its format is suitable for a different type of dish. practically no different from the recipe with milk. The only difference is that it is easier to cook with water.
Corn porridge can be prepared both in a saucepan and in other containers. Recently, cooking has become very popular
Good day everyone. Today for breakfast we had corn porridge with milk.
To be honest, I had never cooked porridge before, and I didn’t really like to eat it, but with the birth of a child I was faced with a choice: buy baby porridge in the store, or cook it myself. Having bought a pack of two hundred gram porridge (about 500 rubles/kg, when the cost of cereal is 30 rubles/kg) in the store and seeing that my child didn’t really want to eat it, I realized that this was an unnecessary expense. You can perfectly grind cereal or ready-made cereal porridge in a blender and get no worse results. At the same time, I know exactly what I put there. And to be honest, the child devoured my porridge with great pleasure.
This is how I got involved in the daily process of preparing porridge, and then finishing it after my child, and I can no longer imagine my breakfast without aromatic, tasty porridge, yummy, I especially love sweet ones with the addition of various fruits or nuts.
Corn porridge with milk is one of my favorites, because it is not only tasty, but also very healthy and hypoallergenic, which is not unimportant for the first feeding.
Corn porridge is also valued:
- low calorie - 100 g of product contains 86 kcal, which makes the product suitable for dietary nutrition;
- gluten free - corn is suitable for people with individual intolerance to cereal protein, which provokes a persistent inflammatory process in the intestines and impaired absorption of substances. The absence of gluten allows the use of cereals in the first complementary feeding of infants from 6 months.
Corn porridge with milk can be made from cereal of any grind, but the finer it is, the sooner the dish will be ready. The features of its preparation are as follows.
- The cereal must be washed to remove dust and small inclusions.
- For cooking, it is better to use thick-walled dishes; you will have to stir the porridge in them less often, since in such dishes it will languishes and does not stick to the bottom.
- You need to put corn in boiling water. First add salt or sugar to it, depending on the purpose of the dish.
- The most tender is corn porridge made with milk., the recipe of which includes adding butter for dressing. Milk can be combined with water to prepare breakfast. As a side dish, cereals are cooked in water.
- For thin porridge, use 4 cups of liquid, for a thick garnish, 3 cups - per cup of corn.
- The finished dish thickens after cooling.
- You can cook porridge both on the stove and in a double boiler, multicooker, oven and microwave, which greatly simplifies the cooking process (no need to stir) and saves your time.
Nutritional value of the dish per 100 grams.
BZHU: 3/2/18.
Kcal: 97.
GI: low.
AI: high.
Cooking time: 30 min.
Number of servings: 4 servings of 200 g.
Ingredients of the dish.
- Corn grits - 100 g (5 tbsp).
- Water - 200 ml.
- Milk - 200 ml.
- Butter (for serving) - 5 g.
- Sugar - 10 g.
- Salt - 2 g.
Recipe of dish.
We start by preparing the cereal; it needs to be washed. I do this through a sieve. I don’t really like porridge with only milk, so first I cook the cereal in water, and then add milk, the porridge turns out to be less fatty and high in calories. My basic proportions are 1:2:2 - cereal, water, milk. Pour water into a saucepan, add salt and sugar, and put on fire.
Pour corn grits into hot water and cook over low heat, stirring until the water completely boils away.
Then add milk and simmer the porridge over low heat for another 10 minutes, stirring occasionally.
This is the only name this cereal was given in the 50s of the last century in the USSR. And if corn gained its popularity in our country in these years, then throughout the world it has been cultivated for a very long time. And porridges made from corn (maize) grits have been known since ancient times. Why is it popular and why is corn porridge so useful?
The benefits of corn porridge are invaluable. After all, this cereal is very nutritious, rich in various vitamins (E, B, A, PP) and minerals (iron, silicon). This porridge does not contain gluten, which helps improve digestion.
Corn can also remove heavy metals from the body. In addition, it is hypoallergenic and suitable for everyone.
Diet lovers can eat corn without fear, because... 100 grams of cereal contains 337 kcal, and regular lean porridge with water contains 141 kcal.
You can cook cereals:
- on an open fire;
- in the oven;
- in a slow cooker.
Everywhere the finished result will be fragrant and tasty. Only when using modern household appliances will the dish turn out faster and definitely not burn.
For the sake of fairness, it is worth noting not only the benefits, but also the harm of corn porridge. Because Since such a dish has low energy value, it is not recommended for people who are underweight. Anyone who suffers from ulcers and duodenal disease should consume this porridge with extreme caution. This cereal is also contraindicated for those who are allergic to this product.
To make the porridge tasty
Corn grits require special treatment, because preparing them is troublesome. How to cook corn porridge? A few little tricks will help in preparation and the dish will always turn out tasty and boiled.
- Taste. We must remember that corn porridge has a specific taste, grainy. To many it seems undercooked.
- Water. Maize loves water very much. The minimum ratio of cereal and water is 1:2.5/3. For those who like their porridge “thinner,” the amount of liquid should be increased.
- Dishes. If you cook over an open fire, the cookware should have thick walls and a bottom. Ideally, this could be a cauldron or cast iron pot.
- Cooking. The key to cooking over an open fire is stirring frequently. It is best to stir every 5-7 minutes.
- Time. How long should you cook corn porridge so that it does not remain raw? Unfortunately, there is no exact answer, because... it all depends on the characteristics of the dishes and oven. But the minimum time for preparing one serving is 20 minutes.
- Oil. Just cooking corn porridge is not enough; you also need to serve it correctly. You can't spoil porridge with oil - this is specifically about maize. It absorbs fat well and therefore oil can be put in safely.
- Useful nuance. It should be taken into account that immediately after cooking the dish turns out to be sticky. And after it cools down, it turns into a homogeneous mass. But if you reheat the porridge, it becomes crumbly.
Basic recipes - porridge with water
The most troublesome thing in the kitchen is learning how to cook corn grits correctly. And although the recipe for corn porridge is simple, it will always try to burn. If you don’t have time to cook, but want porridge, then technology will come to the rescue. After all, corn porridge in a slow cooker will turn out no worse than on the stove.
- Cereals - 100 g;
- Water - 250 g;
- Sugar - 40 g;
- Salt - 5 g;
- Butter - 10 gr.
Pour water into a saucepan with a thick bottom. When it boils, add salt to taste.
Rinse the cereal, place in boiling water and mix well. As soon as it boils, add sugar, stir again and turn the heat to low.
Cook corn porridge in water for about 20 minutes. Before serving, add a piece of butter to the serving.
Quick cooking in a slow cooker
The recipe for corn porridge in a slow cooker will take a minimum of time. And cooking in the kitchen will turn into pleasure.
- Cereals - 1 glass;
- Water - 2.5 glasses;
- Oil - 80 g;
- Salt and sugar - to taste.
Pour well-washed cereal into the multicooker bowl. Fill it with cold water.
Set the multicooker to “Grain” mode. If the automatic cooking time is about 25-30 minutes, then you should take into account that during this time the cereal will become crumbly, but a little hard. To make the cereal soft, you need to boil it for about 10 minutes at 150 C.
If the porridge is a separate dish, then sugar is added to taste. If the cereal is planned as a side dish for meat, then add salt. Mix everything.
At the very end of cooking, add butter.
Milk sweet porridges
Corn porridge with milk in a slow cooker, on the stove or in the oven must be present both in the children's diet and in the menu for adults.
This recipe for corn porridge with milk is good because the dish is in the oven and does not require minute-to-minute monitoring.
For 1 serving you will need:
- Cereals - 2 tbsp. spoons;
- Water - 100 ml;
- Milk - 100 ml;
- Salt - 1 pinch;
- Butter - 10 g;
- Raisins - 20 gr.
Preheat the oven to 180 C. Pour water and milk in equal proportions into a heat-resistant glass dish or pot. If you want to get a porridge that is not particularly thick, then the amount of liquid can be increased. Add the cereal and salt it.
Rinse the raisins and add to the cereal. To increase the sweetness, you can add a little sugar. Mix everything thoroughly.
Place the pot in the preheated oven. After half an hour, take out the porridge and mix gently. Return to oven for another 15 minutes.
Place a piece of butter in the finished dish and serve.
Corn porridge with apple
You can cook maize porridge in milk with different fruits. They will add additional sweetness, a unique aroma and freshness to the dish.
- Cereals - 1 glass;
- Milk - 2 glasses;
- Water - 1 glass;
- Apples - 2 pcs.;
- Sugar - 2 tbsp. spoons;
- Vanilla sugar - 12 g;
- Salt - a pinch;
- Oil - 50 gr.
Clear the grains of debris and rinse. Bring the milk and water to a boil.
Pour the prepared cereal into the liquid. Cook the porridge over low heat for about 15 minutes, stirring constantly.
Salt and add sugar: regular and vanilla. Continue cooking for another 10-15 minutes.
At this time, remove the peel from the apples and grate them. When the cereal is ready, add grated apples and butter. Mix everything and turn off the heat. Let the porridge brew for another 20 minutes.
Corn and banana breakfast for children
Nutritious corn porridge with milk and banana will be a great start to the day for kids.
- Cereals - 3 tbsp. spoons;
- Milk - 300 ml;
- Water - 100 ml;
- Sugar, salt - to taste;
- Banana - 1 pc.;
- Oil - 10 gr.
Rinse the cereal. Combine water with 100 ml of milk and heat. When the liquid boils, add the cereal. Stir and cook for 10 minutes after boiling. Then pour in the rest of the milk in a thin stream.
Cook until done. At the end add salt and sugar.
Remove the dishes from the heat. Mash ⅔ banana and mix with porridge. Wrap the bowl with the cereal and let it sit for 15 minutes.
Place the butter and the remaining banana cut into slices onto the prepared portion.
Variations on the theme of hearty dishes
Not only dietary or dairy-based children's dishes are made from maize. You can prepare corn porridge with both meat and vegetables. Such a hearty dinner will satisfy both a hungry husband and a picky child.
Bright porridge with vegetables
- Cereals - 2.5 cups;
- Water - 1 liter;
- Pumpkin - 300 gr;
- Carrots - 1 pc.;
- Onion - 1 pc.;
- Salt, sugar, seasoning - 1 teaspoon each;
- Greens - to taste.
This porridge is prepared from finely ground corn grits. If there is none, then just use a coffee grinder and grind the existing cereal.
Dilute the resulting fine consistency in a bowl with a small amount of water until the mixture is homogeneous.
Bring the water to a boil. While stirring, pour the dissolved corn mixture into it. Cook over low heat with frequent stirring.
Peel the pumpkin from seeds and peel. Cut into large pieces. You can use frozen pumpkin. Also cut the washed and peeled carrots into pieces. Add vegetables to cereal. Mix everything thoroughly.
Chop the onion into small cubes and fry in vegetable oil. Add it to the porridge.
Salt the dish, add a little sugar and add any herbs and spices to taste. Mix everything carefully and continue cooking until done. The dish takes about 40 minutes to prepare. During this time, the vegetables should become soft. When serving, each serving can be sprinkled with herbs and finely chopped hot pepper.
To the delight of the meat eater
Meat porridge - quick, simple and satisfying. The main thing is not to forget to stir the cereal while cooking. You can also cook this porridge in the oven.
- Cereals - 200 gr;
- Meat - 400 gr;
- Water - 600 ml;
- Onion - 1 pc.;
- Carrots - 1 pc.;
- Salt and pepper - to taste.
Of all types of meat, chicken fillet will be preferred. because the bird cooks very quickly.
Cut the meat into medium-sized pieces. Finely chop the onion and grate the carrots. Sauté vegetables in vegetable oil.
Place the washed cereal in a bowl, season with salt and spices. Place meat and vegetables on top. Fill everything with water.
Cook the porridge over low heat for 30-40 minutes.
World masterpieces of corn porridge
Maize has firmly entered the culinary recipes of all countries. And every nation has its own ancient secret of corn porridge, which has become their calling card.
Banosh - kulesh in Hutsul
The famous dish of Western Ukraine is banosh. Served with mushrooms and cheese.
- Cereals - 250 gr;
- Sour cream - 850 ml;
- Water -200 ml;
- Salt and sugar - to taste.
Want something interesting?
For the sauce:
- Mushrooms (champignons) - 0.5 kg;
- Onion - 1 pc.;
- Sour cream - 200 ml;
- Flour - 1 tbsp. spoon;
- Salt - to taste.
Dilute sour cream with a glass of water, pour into a saucepan and bring to a boil. When it boils, add corn grits, stirring constantly.
During the cooking process, a thick, homogeneous mass is obtained. Cook over low heat, constantly rubbing the cereal with a spoon. This is necessary so that the oil formed from sour cream comes to the surface.
Add salt and sugar to taste. As soon as the porridge easily comes away from the walls of the pan, the banosh is ready.
How to make the sauce
To do this, finely chop the onion and fry. Cut the champignons into thin slices and add to the onion. Simmer everything covered for 20 minutes.
To thicken the sauce, dilute flour in sour cream and add to mushrooms. Mix everything and simmer for another 5 minutes.
Serve the banosh in portions, sprinkling the porridge with grated cheese and pouring the sauce over it.
Polenta - a peasant dish from Italy
Polenta (corn porridge with water) is a favorite dish of Italians, food for real men. Thanks to technical innovations, you can easily prepare Italian porridge.
- Cereals - 1 glass;
- Water - 3.5 glasses;
- Salt - ½ tbsp. spoons;
- Butter - 20 g;
- Parmesan - 100 gr.
Grease the multicooker bowl with oil. Rinse the cereal. Bring the water to a boil.
Pour the cereal into a bowl, add boiling water and salt. Mix everything. Select the “Porridge” mode.
After the beep indicates the end, add the grated Parmesan cheese to the cereal and stir. Place the prepared polenta in a greased pan.
Cut the cooled polenta into pieces and fry in a frying pan with olive oil.
Mamaliga - a piece of sunshine given by the Romanians
Mamalyga is a Romanian-Moldavian thick porridge made from corn. This dish is always served with sour cream, garlic and cheese. Usually mamaliga is prepared in large quantities for the whole family.
- Cereals - 500 gr;
- Water - 1.5 l;
- Butter - 100 g;
- Salt - to taste.
Bring water in a large saucepan or cauldron to a boil. Put oil and salt in it. Pour in the cereal in a thin stream. To avoid lumps, stir the cereal constantly.
Cook the hominy over very low heat for 30 minutes. To prevent the cereal from burning, it should be stirred constantly. Prepare hominy without a lid.
The finished porridge is turned upside down onto a dish. Let cool slightly and cut into portions. Hominy is traditionally cut with thick cloth thread.
The porridge is served with sour cream dressing. To do this, you need to crumble the cheese into pieces and pass a few cloves of garlic through a press. Mix sour cream with feta cheese and garlic - the spicy dressing is ready!
In our country, porridge has been loved for a long time.
They are healthy, tasty, and easy to prepare.
Usually, many people prepare buckwheat, rice, millet porridge, occasionally diluting them with oatmeal and semolina porridge.
But not everyone remembers corn porridge, or they remember, but are in no hurry to buy corn porridge because they don’t know how to cook it.
Often it turns out to be harsh and not very tasty.
But, knowing some nuances and following detailed instructions, you can prepare excellent corn porridge with milk from corn grits, and not only sweet ones, but, for example, with mushrooms and vegetables.
How to cook corn porridge with milk - general cooking principles
Properly prepared corn porridge with milk can be an excellent breakfast or a hearty, but not overwhelming, dinner. Sweet porridge is served with fruits, berries, honey, jam. Unsweetened - with meat, mushrooms, vegetables. However, even without additions, corn porridge with milk turns out tasty and complete.
Corn porridge is not difficult to prepare, the main thing is to follow a few requirements:
1. Corn grits must be rinsed before cooking. You can simply put the cereal in a saucepan, fill it with water, drain, repeat the procedure until the water becomes clear. Or pour the cereal into a sieve with a mesh of a suitable size and rinse under running water. The second option is convenient because it takes less time and the cereal turns out cleaner.
2. Next, put the porridge in a saucepan with thick walls and a bottom, first fill it with water and simmer until it boils completely, only then add milk and additional ingredients to taste: salt, granulated sugar, sweet butter, fruits, vegetables, etc.
3. Cook corn porridge for an average of 15 minutes. It all depends on the grind size. For example, preparing porridge from corn flour does not take more than 10 minutes, finely ground cereal - 15 minutes, medium - 20 and coarse - 25 minutes. The process can be speeded up even if you have coarse grains: after the porridge has simmered in water, immerse the blender in it and grind, and then pour in milk.
4. To prepare thick porridge, use about three glasses of liquid, for thinner porridge - at least four to five glasses.
5. Please note that the cooked porridge thickens during the infusion process. Focus on this fact when adding milk and additional ingredients.
1. How to cook corn porridge with milk
A couple of glasses of water
3/4 cup corn grits;
A glass of milk;
1. Pour the cereal into a saucepan of a suitable size and fill it with two glasses of water.
2. Bring the mixture to a boil, reduce the heat to low. After adding salt, cook until the water is completely absorbed, stirring the porridge from time to time so that it does not burn.
3. Pour in the milk, without leaving the stove, cook the corn porridge for five minutes.
4. Remove from heat, mix thoroughly, wrap in a warm towel or blanket, let sit and soak for 20-30 minutes.
5. Serve sprinkled with sugar or pour honey. Season with butter if desired.
2. How to cook sweet corn porridge with milk and dried fruits
A glass of corn grits;
Three glasses of water;
Two glasses of milk;
80 grams of sugar;
Half a packet of vanilla sugar;
A third of a stick of butter;
Dried fruits to taste (raisins, dried apricots).
1. Rinse the corn grits and place them in a saucepan.
2. Fill with water, bring to a boil over high heat, then reduce the heat and simmer the porridge until all the water is absorbed.
3. Pour in two glasses of milk, add salt and two types of sugar. Cook the corn porridge over low heat until fully cooked.
4. Add butter. Mix.
5. Place the porridge into plates, sprinkle with pre-soaked, thoroughly washed, chopped dried fruits.
3. How to cook corn porridge with milk and banana
200 grams of corn grits;
Two glasses of water and milk;
Salt and sugar to taste;
30 grams of butter;
Two bananas.
1. Pour the cereal into a pan, rinse it, and fill it with a glass of water.
2. After boiling, add a little salt and, if necessary, granulated sugar.
3. Simmer the porridge over low heat for about 10 minutes, then grind it with an immersion blender.
4. Pour hot milk over the corn mixture and add butter.
5. Bring to a boil, turn off the heat.
6. Mash the banana pulp with a fork or in a blender, put the puree into the porridge.
7. Mix everything thoroughly and let sit for 5-7 minutes before serving.
4. How to cook corn porridge in milk with pumpkin and prunes in a slow cooker
Half a cup of corn grits;
300-350 grams of pumpkin pulp;
8-10 pcs. prunes;
250 ml milk;
60 grams of butter;
250 ml water;
Sugar and salt to taste.
1. Wash corn grits.
2. Cut the pumpkin pulp into small cubes.
3. Pour cold water over the prunes for 20-30 minutes, then rinse and cut into small pieces.
4. Place corn grits, pumpkin and prunes in a multicooker bowl.
5. Fill the mixture with water and milk, add sugar, salt, and butter.
6. Set the “Porridge” mode for 45 minutes.
7. After the sound signal, open the lid and mix the porridge thoroughly.
8. Insist before serving, covering the lid for 3-7 minutes.
5. How to cook corn porridge with milk and mushrooms
A glass of coarse corn flour;
A liter of high fat milk;
A glass of sour cream;
200 grams of fresh mushrooms;
Vegetable oil.
1. Pour two tablespoons of vegetable oil into the frying pan, add the mushrooms, cutting them into not too large pieces.
2. Fry the mushrooms for 20 minutes until fully cooked, stirring occasionally.
3. Pour milk into the pan, bring it to a boil, reduce the gas to a minimum.
4. While stirring, add corn flour in small portions, preferably in a thin stream.
5. Add a little salt, spread sour cream. Cook, continuously stirring the mixture in a circle and not letting it boil, for about 5-8 minutes.
6. Place the porridge on a plate, sprinkle it generously with fried mushrooms.
6. How to cook corn porridge in milk with croutons
100 grams of corn flour;
Two glasses of milk;
Two slices of white bread;
A teaspoon of cinnamon;
A tablespoon of anise seeds;
50 ml olive oil;
30 grams of sugar.
1. Place anise seeds in hot oil, stirring, fry them for 2-3 minutes, then drain the oil.
2. Heat the strained oil again, fry the bread on it, after cutting it into triangles, until a pleasant golden brown on both sides.
3. Place the finished croutons on a paper towel, thus allowing the excess oil to drain.
4. Pour one glass of milk into the corn flour and stir until not a single lump remains.
5. Heat the second glass of milk, pour the corn mixture into it in small portions.
6. Add a spoonful of olive oil, sugar, mix. Simmer, stirring, for 2-3 minutes.
7. Pour in cinnamon, stir and remove the porridge from the heat.
8. Serve corn porridge with spicy golden croutons.
How to cook corn porridge with milk - tricks
Instead of cereal, you can use corn flour; this will not affect the taste of the porridge. But the cooking process will take less time.
If you still use cereal, cook it until half cooked in water, only then add milk, otherwise the grains will turn out to be harsh and crunchy.
If during cooking you get too thick porridge, dilute it with hot milk.
When adding fruit to the porridge, you can grind them in a blender and mix with the already prepared porridge, or place pieces on top of the porridge placed on plates.
Milk for porridge can be replaced with cream.
Choose a thick-walled saucepan or stewpan or cauldron for preparing corn porridge. The correct choice of dishes and constant stirring will help you avoid burning the porridge.
Corn porridge with milk can also be cooked in the oven, then it does not require constant stirring. In this case, bring it to half-cooked water, put it in pots, add salt, sugar and butter, pour milk, simmer at 160 degrees for 20-30 minutes.
Loading...