Once upon a time, corn was called the queen of the fields, but now it can only be called a regular at movie theaters. Flavored popcorn instead of natural corn porridge fully meets the “on-the-run” diet typical of many modern people. And yet, not everyone has replaced tasty and healthy food with fast food. Moreover: more and more young housewives are striving to feed their loved ones fresh dishes from quality products. And corn, or rather corn grits, can become one of the components of a balanced diet. You just need to learn how to properly prepare corn grits to make the menu varied, tasty and healthy. Want to try? Nothing could be easier!
Corn grits: composition, benefits and cooking featuresCorn has been a source of food for humans for 12 thousand years, since the inhabitants of South America began cultivating it. For them it served as the basis for the development of civilization, and for modern gourmets it served as a raw material for preparing many different dishes. Corn cobs are eaten fresh and boiled, they and individual grains are baked and canned, but the most profitable option is to process the grains into cereal. Depending on the degree and type of processing, corn grits can be different:
- Polished corn grits. The grains are cleared of shells and crushed, and their edges are rounded. Such corn grits differ in particle size, depending on which they are numbered in categories from first to fifth.
- Large corn grits. The grains are cleaned and crushed, but not polished. Such particles of different shapes are used to make corn flakes, casseroles and some types of national dishes.
- Fine corn grits. The grains are cleaned, crushed and further ground to make them suitable for the production of confectionery, instant porridge and other semi-finished products.
However, people with high acidity, and especially gastritis or stomach ulcers, should cook and consume corn grits with caution. But it has a beneficial effect on the intestines, preventing putrefactive processes and stopping fermentation. Corn grits in any form should be included in the diet if blood vessels and heart muscle are weak. It also does not cause allergies, so it is included in baby food from the first months of life. Older kids, teenagers and adults can eat corn dishes every day, fortunately, their variety is great. Ideas for culinary experiments can be borrowed from national cuisines. For example, Romanians have thick mamalyga, Italians have nutritious polenta, and Georgians have aromatic gomi porridge. But first, you should learn how to cook classic corn porridge.
Recipes for dishes with corn grits
To cook delicious corn grits, you need to choose it correctly. Most often in our stores you can find fairly small corn grits, the particles of which are the same size and bright yellow in color. This type of grain is the most versatile: it makes good porridges, casseroles, soups, and baking fillings. But still, it’s better to start getting acquainted with corn grits with traditional porridge. Moreover, even she alone has several varieties, the recipes of which are enough for more than one tasty and satisfying lunch. We offer you the most successful, time-tested options:
- Corn porridge on water. Take 1 cup of corn grits, 2 cups of water, 2 tablespoons of butter, a pinch of salt. Rinse the cereal in cool water. Pour 2 cups of water into a saucepan, add salt and bring to a boil. Place the washed cereal in boiling water and reduce the heat under the pan to below medium. Stir constantly to prevent the porridge from burning and cook for 25 minutes. Then cover with a lid, turn off the heat and leave the corn porridge on the stove for 10 minutes. After this time, add the oil and stir it. Serve the porridge hot with cheese, especially feta cheese), herbs, vegetables - the specified amount of ingredients yields approximately 6 servings of porridge. If you increase the volume of water, the porridge will turn out more liquid, which is not for everyone. You can also substitute vegetable oil for butter if you are trying to limit the amount of animal fat in your diet.
- Corn porridge with milk. Take 1 cup of corn grits, 3 cups of milk, a handful of seedless raisins, 2 tablespoons of butter, 1 tablespoon of sugar and half a teaspoon of salt. Sort and rinse the cereal. Soak the raisins in boiling water for 5-10 minutes. Pour milk into a saucepan, add salt and bring to a boil. Then add cereal and sugar to boiling milk, stir and cook over low heat for 25 minutes, stirring regularly. Then add the oil, stir the porridge and close the pan tightly with a lid. Leave on the stove for 10 minutes, then serve. Raisins can be replaced or supplemented with other dried fruits, candied fruits or additives to suit your taste. Sweet corn porridge can be eaten not only hot, but also cooled with jam, condensed milk or honey.
- Corn porridge with pumpkin in a slow cooker. Take 1 glass of corn grits, 1 glass of water and milk, 100 grams of pumpkin pulp, 2 tablespoons of butter (can be replaced with vegetable oil), 1 tablespoon of sugar, half a teaspoon of salt. Sort the grains and rinse, completely drain the cloudy water. Cut the pumpkin into small equal cubes. Place the cereal and pumpkin in a multicooker bowl, add salt, add sugar and add milk and water. Stir, close the lid and turn on the multicooker for half an hour in the “milk porridge” mode. Then add the butter, stir and set in the “warm” mode for another 10 minutes. Cow's milk can be replaced with goat's milk in this and other corn milk porridge recipes. Instead of or together with pumpkin, try adding an apple, pear, grated sweet carrot and/or dried fruits to the porridge.
- Corn casserole. Take half a glass of corn grits, half a glass of canned corn, half a liter of milk, 5 chicken eggs, 100 ml of cream, 100 grams of ham and hard cheese, 2 tomatoes, 1 sweet pepper, a pinch of salt, ground black pepper and nutmeg, half a bunch of green onions and 1 tablespoon of vegetable oil. Salt the milk and bring to a boil, add clean cereal and cook until the porridge is ready, stirring occasionally. Meanwhile, separate the whites of two eggs and beat them until foamy. In the prepared, slightly cooled porridge, add two yolks, canned corn and mix. Then add the whipped whites and mix again until smooth. Peel the tomatoes and peppers and chop finely. Cut the ham into small pieces. Mix the remaining three eggs with cream and beat a little, add salt and spices. Grate the cheese and put half of it in the cream along with the ham and vegetables. Grease a heat-resistant baking dish with oil and place the porridge on the bottom. Place cream with additives on top, sprinkle with remaining cheese. Preheat the oven to 200°C. Cook the casserole on the middle rack for about 40 minutes, then let it cool in the oven. Before serving, sprinkle with chopped onion and cut crosswise into several pieces.
- Polenta with cottage cheese and cheese. Take 1 cup of corn grits, 1 cup of milk, 2 cups of water, 100 grams each of cottage cheese and Parmesan (it can be replaced with other hard mature cheese), 3 cloves of garlic, a little fresh basil and dill, a pinch of salt and 1 tablespoon of olive oil. Sort the cereal and rinse. Boil 2 cups of salted water, add the cereal and cook over medium heat, stirring. After 7 minutes, add milk to the pan, stir and reduce heat to low. Cook the corn grits until the porridge is ready, covered, stirring occasionally, for 25 minutes. Meanwhile, grate the cheese and add half of it to the finished porridge. Stir until smooth. Grease a glass baking dish with oil, place the porridge on its bottom in an even layer of about 1 cm, level it and leave to cool. The cooled porridge should harden. Finely chop the greens, crush the garlic with a press, mix with cottage cheese. Place the curd filling on the porridge and cover with the remaining cheese. Bake in the microwave for 5 minutes and leave for another 10 minutes after turning it off.
Greetings, dear readers of my blog! Do you eat healthy? Corn grits have long been used in the diet of many peoples of Georgia and South America, Moldova and Romania in various dishes. How to cook corn porridge with milk, recipe and features of preparing corn grits, this knowledge will help you feed your family healthy food.
Corn grits have long been used in the diet of many peoples of Georgia and South America, Moldova and Romania in various dishes.
This cereal is an excellent source of many minerals and vitamins necessary for our health. 100g of cereal contains 18 essential amino acids, 4.2 mg of iron to increase hemoglobin, 127 mg of magnesium for the nervous system, 241 mg of phosphorus to strengthen bones and 287 mg of potassium for a healthy heart. It is also a good source of thiamine, choline, folic acid and vitamins B6, A, E and K.
Carbohydrates make up most of the energy in this cereal, and the cereal also has a high content of dietary insoluble fiber. Fiber helps fill your stomach after eating so you don't feel hungry for a long time, and normalizes intestinal function. A cup of corn grits contains 8.9 grams of fiber, which is 1/3 of your daily requirement.
The only harm of corn grits is that it contains a sufficient amount of starch, more than in green vegetables, but less than in potatoes and refined rice. But the high amount of fiber content allows it to be used in dietary nutrition.
Corn grits - cooking features
♦ If you bought fresh cereal, then no special preparation is required, just rinse it and slowly pour it into boiling water or milk so that no lumps form. If left for a long time, the cereal may become damp, so it is advisable to dry it in a dry frying pan to avoid clumping in the porridge.
If you doubt the freshness of the milk, boil it separately so that it does not curdle in the porridge.
♦ Corn grits absorb a lot of liquid when cooked. To obtain thick porridge, you need to take it in a ratio of 1:4. The porridge thickens quickly, but it takes a long time to cook - about 30 minutes, so it requires constant stirring.
♦ If you want to cook thick corn porridge without hassle, the easiest way is to buy it in bags now sold and cook in them until tender, then pour it out of the bag into a suitable container and add oil.
♦ To cook liquid corn porridge, take a ratio of 1:5. It’s easier to prepare liquid, you can stir less often, however, be careful when stirring so that the cereal does not gather in lumps at the bottom.
♦ To cook corn grits, it is advisable to have a thick-walled pan, or at least a stainless steel pan.
It is better to add sugar to the porridge at the end of cooking so that it does not burn.
♦ Corn grits porridge goes well with dried fruits - dried apricots, raisins and, if you like, prunes. In the fall they prepare porridge - it turns out very tasty, and the color is like the clear sun! The addition of vegetables, fish and cheese in polenta, beloved by many people, gives the porridge a special taste, recipe.
How to cook corn porridge in milk, recipe with dried apricots
Let's prepare a very tender liquid porridge with dried apricots. This porridge will appeal to children over 2 years old, but adults also eat it with pleasure.
Pour the washed corn grits into a boiling mixture of milk and water, add salt, and do not add sugar yet so that the grits do not burn. Cook on the stove over low heat.
The porridge thickens very quickly and often tends to form lumps at the bottom of the pan, so it needs to be stirred frequently. When it thickens, place it in a frying pan with boiling water, creating a water bath.
While the cereal is cooking, pour boiling water over the dried apricots for 1-2 minutes so that it steams, drain the water and cut into pieces.
The cereal will cook for about 25-30 minutes until it becomes soft. At the end of cooking, add sugar and dried apricots, cook for another 2 minutes.
Now you can add butter, close the lid and let it brew for another 5-10 minutes.
The porridge turns out to be delicious.
Ingredients:
- 1 cup corn grits
- 2.5 glasses of water
- 2.5 glasses of milk
- salt to taste
- 1.5 tbsp. Sahara
- 100 g dried apricots
Porridge for weight loss
To lose weight, cook porridge in water. Depending on whether you want thick or liquid, take water in a ratio of 1:4 or 1:5 or even 1:6. Add liquid not all at once, but as the porridge thickens.
Boil water, slowly add corn grits, salt and cook until tender for 25-30 minutes, stirring constantly. When the cereal is swollen, but not yet ready, you can put the pan in a water bath so that the porridge does not burn.
Add odorless vegetable oil and honey to taste to the finished porridge; you can add steamed dried fruits. Close the lid and let stand for 10 minutes.
Ingredients:
- 1 cup corn grits
- 4-6 glasses of water (for thick or thin porridge)
- salt, honey to taste
Porridge with pumpkin - video recipe
Porridge with milk recipe in a slow cooker video
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!
Hello, dear readers! In the article we discuss corn porridge. We talk about the beneficial properties of corn grits. Using our recommendations, you will learn the secrets of cooking porridge on the stove and in a slow cooker, learn how to cook a dish with milk, water, and pumpkin. You will also find out whether corn porridge is allowed for diabetes and what to do if you are allergic to the product.
Corn grits are a product made from corn grains. There are many varieties of cereals, the most common and actively used in cooking is polished.
Corn grits contain:
- silicon;
- vitamin E;
- tryptophan;
- potassium;
- a nicotinic acid;
- thiamine;
- pyridoxine;
- cobalt;
- lysine;
- riboflavin;
- iron;
- magnesium;
- carotene.
The calorie content of cereal is 325 Kcal per 100 g. product. At the same time, the share of proteins is 10%, carbohydrates - about 56%, fats - about 2%, water - about 1%, dietary fiber - 24%.
Beneficial features
The beneficial properties of cereals include easy digestibility. The presence of fiber allows you to free the body from waste and toxins, as well as prevent the process of fermentation in the intestines.
The iron contained in the product has a beneficial effect on the circulatory system and strengthens the immune system. Potassium helps normalize the functioning of the cardiovascular system. Magnesium is responsible for improving sleep and increasing stress resistance.
Cobalt stimulates the production of red blood cells and is also involved in the absorption of iron.
Corn porridge: benefits and harms
The benefits of corn porridge are as follows:
- Improves the condition of skin and hair.
- Stabilizes blood cholesterol levels.
- Promotes weight loss.
Corn porridge has many beneficial properties, but also a number of contraindications:
- increased blood clotting;
- ulcer;
- dystrophy.
In all other cases, the use of the product is not prohibited.
How to cook corn porridge
The taste of the finished product largely depends on the cooking method. The dish is prepared on the stove or in a slow cooker. Each method has its own characteristics:
- If you cook porridge on the stove, you need to monitor the process.
- If you cook in a slow cooker, you have free time, you can do several things at the same time.
Another advantage of cooking in a slow cooker is that the porridge turns out crumbly, you don’t need to constantly stir it and be afraid that the dish will burn.
How to cook corn porridge on the stove
Secrets of cooking corn porridge on the stove:
- Before cooking, rinse the cereal using a sieve.
- Cook the porridge in a saucepan with a thick bottom. During the cooking process, the product often burns; stir the cereal constantly.
- Cook medium-ground grains for half an hour over low heat.
- Pour the cereal into the water, salting it in advance.
- If you want the porridge to have a liquid consistency, use 4 cups of water. For thick porridge, you need to take 600 ml of liquid per glass of cereal.
How to cook corn porridge in a slow cooker
- To cook, activate the “Porridge” mode.
- Reduce cooking time using the Multicook mode. The porridge will be crumbly if you initially cook it on the “Porridge” mode for 25 minutes, and then on the “Multi-cook” mode for another 10 minutes.
- Add the amount of liquid based on your desired consistency. To obtain crumbly porridge, use 3 cups of water, liquid - 4 cups.
- Do not use the keep warm setting for cooked food.
- Ready porridge should be consumed immediately.
Corn porridge with milk (milk)
Porridge with milk will be an excellent breakfast not only for adults, but also for children from 1 year old. For cooking, use milk with 2% fat content; if desired, you can dilute it with water.
You will need:
- cereal - 40 gr.;
- butter - 20 gr.;
- water - half a glass;
- milk - 150 ml;
- granulated sugar - 10 gr.
How to cook:
- Take a saucepan with a thick bottom, pour milk, water, sugar into it, and then put it on fire.
- Wait for the milk to boil, then add the cereal, continue to cook for a quarter of an hour over low heat, stirring.
- Add butter, then cook for another 15 minutes.
Calories:
Calorie content per 100 g. product 120 Kcal.
Corn porridge on water
Porridge with water is allowed for people watching their weight. For cooking, do not use old cereal to avoid the formation of lumps and a bitter aftertaste.
You will need:
- cereal - 180 ml;
- water - 200 ml;
- salt - 10 g;
- butter - 20 gr.
How to cook:
- Prepare the cereal, rinse it under the tap.
- Place the pan on the stove, add water, and bring to a boil.
- Pour the cereal into the pan, add salt, then cook for half an hour, stirring constantly.
- After the dish is cooked, add oil to it and stir.
- Remove the pan from the stove, cover with a towel, wait a quarter of an hour, then you can serve.
Calories:
Calorie content per 100 g. product 141 Kcal.
Corn porridge with pumpkin
Porridge with pumpkin is not only tasty, but also healthy. The total cooking time does not exceed 1 hour.
You will need:
- cereal - 100 gr.;
- milk - 300 ml
- pumpkin - 0.3 kg;
- granulated sugar - 20 gr.;
- salt - 2 pinches;
- butter - 45 gr.;
- water - 250 ml;
- vegetable oil - 25 ml.
How to cook:
- Prepare the pumpkin by washing, peeling, cutting off the rough rind, removing the seeds, and then cutting into small cubes.
- Place the frying pan on the fire, pour oil into it, then fry the pumpkin for 5 minutes, stirring.
- Add half the milk to the pumpkin and reduce heat.
- Take a pan, pour cereal into it, add water, add salt and cook for 6 minutes over low heat.
- Grind the finished pumpkin with milk using a blender.
- Mix the pumpkin with the cereal, then pour the remaining milk over the mixture and add sugar.
- Continue cooking the product under a closed lid over low heat for 10 minutes.
- Remove the dish from the stove, add a little oil, cover with a towel for 20 minutes, after which you can serve it.
Calories:
Calorie content per 100 g. product 100 Kcal.
Is it possible to have corn porridge if you have diabetes?
Eating corn porridge is beneficial not only for children and those who are losing weight, but also for people suffering from diabetes.
This is due to the fact that the product has an average glycemic index. Consuming the product helps lower blood sugar levels.
Another advantage is the presence of a large number of useful microelements and vitamins.
Before including porridge in your diet, be sure to consult your doctor.
What to do if you are allergic to corn porridge
Although corn grits are a low-allergenic food, some people experience an allergic reaction.
What to do if you have allergies:
- Eliminate the product from use. If you doubt that cereal was the cause, get tested to identify the allergen.
- Follow a special diet and do not include new foods in your diet.
- Take medications - sorbents, antihistamines. Consult your doctor before using medications.
Most often, allergies occur in young children. For preventive purposes it is recommended:
- introduce complementary foods in a timely manner, following the nutritional plan proposed by the pediatrician;
- increase the child's immunity;
- If one of the family members is allergic to the product, then the child should not be given it, or the child should be tested in advance to detect an allergy to gluten.
What to remember
- Eating corn porridge does not harm children, diabetics or those losing weight.
- Porridge cooked in a slow cooker has a crumbly shape and is easier to cook than on the stove.
- If you suspect an allergy, you should exclude porridge from your diet and get tested for the allergen.
See you in the next article!
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