How to cook corn porridge with water. How and for how long should you cook corn porridge using water and milk from corn grits? Hutsul banosh from western Ukraine

In the USSR, corn was called the queen of fields. Corn grits (otherwise known as maize) are famous for their nutritional value and rank first in the content of various vitamins, amino acids and minerals. In addition, it is hypoallergenic and ideal for baby food from six months of age. Let's look at how to cook corn grits and recipes for dishes made from it.

How long does it take to cook corn grits?

Maize can be prepared in a variety of ways. 4 servings of corn porridge in a slow cooker are prepared in 20 minutes. You should select the “buckwheat porridge” mode.

The porridge should be cooked in a saucepan for about half an hour. In a double boiler, corn grits take the same amount of time to cook.

Corn grits cooking technology

Maize differs from other cereal crops in that it swells greatly when cooked. Therefore, it should be prepared with enough water or milk.

Instructions for preparing corn porridge:

Take 1 cup of cereal and rinse well.
Place the cereal in a saucepan and add 2 cups cold water.
Wait for the liquid to boil.
Turn the heat down and cook the dish for half an hour, remembering to stir constantly.
When ready, add 2 cups of milk, add sugar and salt to taste, mix well.
Boil again, turn off the heat and cover the pan with a lid.

The dish can be served after 10 minutes, after adding a piece of butter. If desired, you can add honey and dried fruits. If the porridge is too thick, dilute it with milk.

Many people complain that corn porridge cooked in milk always burns. For this reason, the most important secret of cooking is the need to dilute it with milk almost ready. Then you won't have to eat a burnt dish for breakfast.

Some more tips for cooking corn porridge:

maize must be washed, it can be very contaminated;
cereal and liquid should be taken in a ratio of 1:4, since it increases in volume almost 4 times;
For a child, you can cook liquid porridge and then thoroughly grind it with a blender;
the dish should be cooked exclusively over low heat, otherwise the water will quickly boil away and the porridge itself will splash heavily;
The delicacy should be stirred during cooking, otherwise it will burn;
in order not to spend a lot of time on cooking, the cereal should first be soaked overnight: in this case, the porridge will be cooked in 5-10 minutes;
Nuts, candied fruits, and bran go very well with corn porridge; honey should be added to a slightly cooled dish;
Ready-made porridge can be stored in the refrigerator for 2 days;
When cooking, you should give preference to a pan with a thick bottom.

Dish recipes

Porridge stewed in the oven with raisins.

This recipe is good because the dish is cooked in the oven and does not require constant stirring. To prepare 4 servings you will need the following ingredients:

8 tbsp. spoons of cereal;
400 ml water;
300 ml milk;
80 gr. raisins;
40 gr. butter;
salt and sugar.

Preheat the oven to 180 degrees. Pour water and milk into a heat-resistant bowl, then add maize and salt. You can increase the liquid if you do not want the dish to be thick.

Rinse the raisins thoroughly and add to the cereal. Mix all ingredients well.

Porridge with fruits.

You can prepare a dish from corn grits with various fruits. Apples and bananas go best together. They will add a unique aroma and additional sweetness. And, of course, such porridge will be a great start to the day for children.

We will need:

1 cup maize;
200 ml of drinking water;
200 ml milk;
2 apples or bananas;
a bag of vanilla sugar (12 g);
1 tbsp. spoon of sugar;
50 gr. butter;
salt.

Mix milk with water and bring to a boil. Pour in the washed cereal. The porridge should be cooked over low heat for 15 minutes, stirring constantly.

Salt, add vanilla and regular sugar. Cook for another 15 minutes. During this time, peel the fruit. Apples need to be grated, bananas can simply be cut into slices.

When the dish is ready, add butter and fruit. Stir and let sit for another 20 minutes.

Corn dish with meat.

Meat porridge - satisfying, simple and fast. It can be cooked in a saucepan or oven. So, for preparation you will need:

2 cups of cereal;
400 gr. meat, turkey or chicken are ideal;
600 ml water;
1 medium onion;
1 carrot;
pepper and salt - to taste.

Cut the meat into medium pieces. Finely chop the vegetables and fry in a frying pan with vegetable oil.

Place the cereal in a bowl, season with spices and salt. Add vegetables and meat on top. Fill everything with water. The dish should be cooked for about 40 minutes over low heat.

From maize you can prepare not only children's dairy dishes, but also porridge with vegetables and meat. This dish will not leave either a hungry husband or a picky child indifferent.

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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!

Methods for preparing corn porridge with water

Corn is high in silicon, iron and fiber. It contains vitamins B, A and E, which are very valuable for the human body. It also contains a whole complex of amino acids.

Therefore, corn porridge should definitely be on your menu, especially since it is involved in the process of cleansing the body - it removes toxins and radionuclides.

In Romania and Moldova it is a national dish, and people in these countries are less likely to complain of heart and vascular diseases.

Corn porridge on water

Ingredients

butter);
water – 2.5 cups;
salt (to taste).

Cooking method

Rinse corn grits well under running water.

Pour water into a saucepan, put on high heat and let it boil.

Add the cereal, stir and let it boil.

You need twice as much water as cereal - to prepare one glass of cereal, you need to pour two glasses of water.

After the porridge boils, reduce the heat to low and add salt to the porridge, cover the pan with a lid. Cook, stirring constantly, for 30 minutes until the porridge thickens.

Remove from heat, add butter to the porridge and stir. Cover the pan with something warm and leave to steep for an hour.

If you want to eat unsweetened porridge, you can add cheese along with butter. Feta or suluguni, cut into small pieces, is suitable for this. You can also add assorted fried onions, mushrooms, bell peppers and tomatoes to the porridge.

Corn porridge in the oven

Ingredients

grits (corn) – 1 cup;
raisins (kishmish) – 4 tablespoons;
granulated sugar;
butter);
water – 2.5 cups;
salt (to taste).

Cooking method

Pre-soak the raisins. Wash the corn grits, place them in a ceramic pot (thick-bottomed dishes are suitable) and cover with boiling water. Add butter and raisins to the cereal. Season and add sugar to taste. Mix the mixture well and cover with a lid.

Preheat the oven to 200 degrees. Place the porridge into a hot oven.

Oven cooking time: 30 minutes.

Remove the porridge from the oven, remove the lid and place in the oven for a short period of time until the porridge is browned. When serving the finished porridge, you can add milk separately.

Corn porridge with pumpkin

Ingredients

corn grits – 1 cup;
pumpkin – 300 grams;
butter (butter) – 50 grams;
honey – 2 tablespoons;
cream (fat) – 100 ml;
salt (to taste).

Cooking method

Wash the grains and cook in slightly salted water until fully cooked.

Wash the pumpkin, peel and cut into cubes.

Pour a small amount of water into a deep saucepan, add cream, honey, and butter. Place the pumpkin in the pan and simmer for up to 15 minutes.

Now you need to fill the ceramic pot. Place it in layers - porridge, pumpkin, porridge, pumpkin, and so on until it is completely filled. To cover with a lid.

Preheat the oven to 160 degrees and place a ceramic pot of porridge in it.

Cooking time for porridge in the oven: 30 minutes.

Then remove the lid and simmer in the oven for up to 20 minutes. When a golden brown crust appears on the porridge, it is ready.

note

The total cooking time for corn porridge is one hour. During cooking, its mass should become three times larger.

Helpful advice

If the porridge turns out to be very thick, you can make it thinner by diluting it with warm milk. You can use cream, yoghurt or fruit puree instead of milk.

Many people will not refuse to enjoy the aromatic kernels of freshly boiled corn, but not everyone is aware of how healthy and tasty the porridge made from this grain is, so they often simply ignore it as a side dish or main dish. However, corn porridge with milk or water, cooked according to a special recipe, can be as healthy as buckwheat and is not inferior in taste to other cereals - the main thing is to know how to cook such porridge correctly in order to get the maximum benefit and taste from it.

How to cook corn porridge with milk

The technology for cooking porridge from corn grits is not very different from the recipe for other cereal dishes. First, the cereal is washed in several waters, then poured with milk, salt and a spoonful of sugar are added and cooked over low heat, stirring occasionally. After cooking, the dish is flavored with butter or other ingredients are added. Milk corn porridge turns out very tasty with raisins, pumpkin, honey, and dried fruits. A savory cereal dish is complemented with meat, cracklings, mushrooms, salty cheese, herbs or vegetables.

How long to cook corn porridge with milk? It must be said that porridge made from corn grits with milk is not a quick dish; even highly crushed corn grains remain very hard, so they take a lot of time to completely boil. You need to keep the dish on the fire for about half an hour, then cover the pan with a lid and let it brew for 40-45 minutes.

The cooking time directly depends on the size of the grains: the finer the grind, the sooner the grains will cook. Grinding initially determines the consistency of the finished dish: to prepare crumbly porridge or milk soup, it is better to use coarsely ground corn. For mash porridge, Moldavian hominy or Italian polenta, corn flour or medium-ground grits are suitable.

Recipes for corn porridge with milk

This cereal is famous all over the world for its beneficial properties, because corn is very rich in vitamins of various groups. It contains various amino acids and trace elements necessary for the normal functioning of the body. Corn grains contain a lot of fiber, and the calorie content of corn porridge is not very high - about 150 kcal per 100 grams, so it is considered a dietary product. Milk porridge made from corn grits is ideal for the diet of babies, because its gluten content is minimal.

Many people include this tasty and healthy cereal in their daily diet very rarely, because they do not know how to cook corn porridge with milk or even how to cook it with water. There are features that you need to remember before you start preparing this cereal dish. Below you will be presented with different options for corn porridge with photos and a step-by-step description of the recipe.

Corn grits porridge

Number of servings: 4 persons.
Calorie content of the dish (100 g): 120.6 kcal.
Purpose: for breakfast.
Cuisine: international.

The classic recipe for corn porridge with milk always remains relevant and in demand. To cook liquid milk soup, you should take 6 times more milk than cereal. To prepare thick porridge, the required amount of cereal and liquid must be determined based on the standard proportion - 1 cup of chopped corn to 3.5-4 cups of milk.

Ingredients:

coarse corn grits - 1 tbsp.;
milk – 4 tbsp.;
salt - a pinch;
sugar or honey - to taste.

Cooking method:

Pour milk into the pan, add salt. Boil.
Then pour the washed cereal into the liquid and mix thoroughly to avoid the appearance of lumps.
Cook over medium heat for 20 minutes without a lid. Don't forget to stir from time to time.
Cover the pan with a lid and leave on low heat for another 40 minutes.
After turning off the stove, add butter and sugar or honey to taste to the milk soup.

Corn flour porridge

Cooking time: 56 minutes.
Number of servings: 8 persons.
Calorie content of the dish (100 g): 102.3 kcal.
Purpose: for breakfast, dinner, holiday table.
Cuisine: Moldavian.

The world famous Moldavian mamaliga is made exclusively from corn flour. Due to the miniature size of the grains, after cooking and cooling the mass turns into an elastic but soft cereal cake, which can be easily cut into portioned pieces with a damp knife or thread. The traditional recipe for this wonderful side dish with photo is described below.

Ingredients:

corn flour - 3 tbsp;
water – 5 tbsp.;
salt – 0.5 tbsp. l.;
vegetable oil – 1 tbsp. l.

Cooking method:

Boil water in a thick-walled saucepan.
Add salt, add vegetable oil.
Add corn flour in a thin stream, while actively stirring the liquid.
Cook over medium heat for 15 minutes, stirring occasionally.
Then reduce the heat to low and continue cooking for another 25 minutes.
Turn the container with the finished dish onto a large wooden board. Carefully remove the hominy from the pan.
Let cool slightly, then cut into portions.

For a child

Cooking time: 45 minutes.
Number of servings: 2 persons.
Calorie content of the dish (100 g): 114.8 kcal.
Purpose: for breakfast.
Kitchen: children's.
Difficulty of preparation: easy.

Corn flour is also an ideal base for baby milk porridge. The main advantage of the cereal is that it contains almost no gluten, so it is suitable for even the youngest children and allergy sufferers. If ready-made flour is difficult to find on sale, you can easily prepare it yourself using a coffee grinder. To make a plate of porridge more appetizing, you can decorate it with fruits or fresh berries.

Ingredients:

corn flour - 3 tbsp. l.;
milk – 1 tbsp.;
sugar – 1 tbsp. l.;
butter – 10 g;
fruits, berries - to taste.

Cooking method:

Bring milk to a boil.
Reducing the heat to low, carefully add flour in a thin stream, stirring vigorously.
Cook for 15 minutes, stirring all the time. Then turn off the fire.
Add sugar and butter.
Wrap the pan in a towel and leave on the hot stove for another 15-20 minutes.

With pumpkin

Cooking time: 72 minutes.
Number of servings: 6 persons.
Calorie content of the dish (100 g): 107.1 kcal.
Purpose: for breakfast, dinner, dessert.
Cuisine: Russian.
Difficulty of preparation: medium.

Corn porridge made with milk and pumpkin turns out to be very tasty, healthy and nutritious. Sunny corn together with sweet and bright pumpkin create a unique flavor duo, and if you cook the dish not just on the stove, but in a clay pot in the oven, and add a little honey, even the most fastidious gourmet will not be able to resist such a treat.

Ingredients:

medium-ground corn grits – 1.5 tbsp;
milk – 6 tbsp;
pumpkin – 300 g;
butter – 35 g;
sugar – 2 tbsp. l.;
honey - to taste.

Cooking method:

Boil the milk. Pour half of it into a saucepan and add the corn there, stirring thoroughly.
Simmer over low heat for 20 minutes.
Pour the other half of the milk over the diced pumpkin pulp. Cover with a lid and leave.
Then place the milk-cereal mixture and pumpkin with milk in layers in a large pot. Sprinkle each layer with a little sugar and top with a piece of butter.
Cover with a lid or foil and place in an oven preheated to 200 degrees for 40-45 minutes.
After bringing the dish to readiness, the mass is mixed, divided into portions and honey is added.

With cheese

Cooking time: 48 minutes.
Number of servings: 4 persons.
Calorie content of the dish (100 g): 98.8 kcal.
Purpose: for breakfast, dinner.
Cuisine: Georgian.
Difficulty of preparation: easy.

Many peoples highly value the taste and benefits of corn grits, so almost every national cuisine can boast of a delicious original dish made from this grain. Georgians often prepare unsweetened corn porridge with suluguni cheese, which can easily be replaced with another salty cheese - feta cheese or Adyghe cheese. The authentic name of the dish is elarzhji. See the step-by-step recipe with photos below.

Ingredients:

coarsely ground corn grits – 1.25 tbsp;
milk – 1.7 l;
salted cheese – 450 g;
salt – 0.5 tsp.

Cooking method:

Wash the corn well. Cut the cheese into thin long strips or grate it on a coarse grater.
Pour milk into a thick-walled saucepan or cast-iron pot. Place on medium heat and let it boil.
Place salt and cheese into boiling liquid. Stir thoroughly.
Gently add the cereal, stirring continuously.
Continue stirring for about 10 minutes until the mixture begins to thicken.
Then cover the pan with a lid, put on the lowest heat and simmer for another 25-30 minutes. Serve the dish hot.

With dried fruits

Cooking time: 65 minutes.
Number of servings: 6 persons.
Calorie content of the dish (100 g): 122.7 kcal.
Purpose: for dessert.
Cuisine: international.
Difficulty of preparation: medium.

Corn porridge always turns out tasty and satisfying, but in its usual form it quickly gets boring. But you can make a chic dessert from it - a sweet casserole of corn porridge in milk with dried fruits. This format of boring ordinary porridge will appeal to both children and adults. The main thing is not to overdo it with sugar, because dried fruits themselves are sweet. You can always make a dish sweeter by simply adding a little honey, jam or condensed milk.

Ingredients:

corn grits - 1 tbsp;
water – 1 tbsp.;
milk – 1 tbsp.;
sugar – 2 tbsp. l.;
dried apricots, raisins, figs – 50 g each;
egg – 1 pc.

Cooking method:

Rinse the cereal, add cold water and leave for a couple of hours.
Then drain the water, add fresh water, and put on fire.
Cook for 15 minutes, then add a glass of boiled milk.
Turn off the heat, but leave the cereal and milk on the hot stove for another 20 minutes.
Meanwhile, pour boiling water over the dried fruits and leave for 10 minutes, then drain and cut into small cubes.
Cool the porridge slightly, add dried fruits, sugar and eggs. To stir thoroughly.
Grease a baking dish with butter and place the prepared mixture into it.
Bake in the oven for 15-20 minutes until golden brown.

With meat

Cooking time: 53 minutes.
Number of servings: 4 persons.
Calorie content of the dish (100 g): 164.3 kcal.
Purpose: for dinner, on a hike.
Cuisine: Russian.
Difficulty of preparation: medium.

If you want to cook something hearty and tasty for a family dinner, try this recipe for corn porridge with meat and vegetables. Men will like a fattier option with pork or lamb, and if you take lean beef or chicken, you will get a low-calorie dish that will not harm your figure. This variation of corn porridge will be an excellent alternative to pilaf.

Ingredients:

chicken fillet – 280g;
carrots – 1 pc.;
onion – 1 pc.;
bell pepper – 1 pc.;
corn grits – 150 g;
vegetable oil – 40 ml;
salt – 0.5 tbsp. l.;
spices - to taste.

Cooking method:

Cut the chicken fillet into not very large pieces and place in a frying pan heated with fat. Fry over medium heat for 4-5 minutes.
Cut a large onion into half rings and add to the meat. Fry until soft and translucent.
Grate the carrots on a coarse grater and also add them to the frying pan.
Next, send the bell pepper cut into half rings. Stew the meat and vegetables until half cooked.
Next, pour the washed cereal into the frying pan, add salt, spices, and add two glasses of water.
Simmer the dish over low heat for about half an hour, adding water if necessary so that the porridge does not end up dry.
Before serving, sprinkle with fresh chopped herbs.

With banana

Cooking time: 40 minutes.
Number of servings: 3 persons.
Calorie content of the dish (100 g): 96.5 kcal.
Purpose: for breakfast.
Kitchen: children's.
Difficulty of preparation: easy.

Corn porridge with milk is loved not only by children, but also by adults. Corn goes well with any other food, both sweet and salty. If you supplement corn milk porridge with fruits, you will get a real vitamin bomb. Banana is good for this purpose. It is rich in vitamins and microelements, and is easily converted into puree, so this dish is recommended by pediatricians as an essential component of the children's diet.

Ingredients:

corn flour – 0.5 tbsp;
milk – 450 ml;
water – 1 tbsp.;
salt - a pinch;
sugar – 1 tbsp. l.;
butter – 15 g;
banana – 1 pc.

Cooking method:

Pour milk and water into the pan and let it boil.
Then add salt and carefully add flour.
Cook over low heat for half an hour, then add sugar and butter. Cover the pan with a towel and leave to brew for 10 minutes.
Meanwhile, mash the banana into a puree and add to the porridge before serving.

In a slow cooker

Cooking time: 60 minutes.
Number of servings: 4 persons.
Calorie content of the dish (100 g): 120 kcal.
Purpose: for breakfast.
Cuisine: international.
Difficulty of preparation: easy.

The electronic miracle pan has long been a good helper for many housewives. You can cook anything in a slow cooker, and porridge made from corn grits is no exception. True, inexperienced housewives may not succeed the first time. To do this, it is worth remembering some subtleties of the recipe. How to cook corn porridge with milk in a slow cooker, read below.

Ingredients:

corn grits – 200 g;
water – 2/3 cup;
milk – 1 and 1/3 tbsp.;
salt - a pinch;
sugar – 1.5 tbsp. l.;
butter – 35 g.

Cooking method:

Rinse the cereal well, place it in a multicooker bowl and add water.
Add salt, sugar, mix.
Cook in the “Milk porridge” mode for 25 minutes.
After this time, pour milk into the porridge and set the timer in the same program for another 20 minutes.
After the beep, leave the multicooker closed and let the porridge brew for about a quarter of an hour, then season it with butter.

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Due to its high content of vitamins and microelements, corn grits are considered one of the healthiest foods. Since all the valuable properties of cereals are preserved even after heat treatment, dishes made from them are popular among all adherents of healthy food.

It has a unique ability to remove harmful substances from the body and regulate cholesterol levels, so it is advisable to include it in your diet at least three times a week. That is why it will be useful for every housewife to learn how to cook corn grits so that the food is not only healthy, but also tasty.

Cooking time for corn grits for porridge

The most famous dish made from cereals is porridge, which is prepared both as an independent dish and as a side dish. Recipes for its preparation can be found in almost any national cuisine, because corn is grown all over the world. Porridge can be sweet or salty, cooked in milk, vegetable or meat broth.

Cooking corn grits requires special attention. Since it noticeably increases in volume, you need to take 4 times more water or other liquid. In addition, to prevent the cereal from burning, it should be cooked, stirring constantly, over low heat. Before cooking corn grits, it is advisable to rinse it and soak it in cold water for several hours. This will reduce its cooking time by half - corn grits, the cooking time of which is on average 50-60 minutes, will be ready in 20-25.

To make the porridge taste more aromatic, you can lightly fry it in a frying pan without oil before cooking. If you then pour hot milk over the cereal and leave for 30 minutes, the taste of the finished porridge will be even more intense.

How to properly cook corn grits for a side dish

Before you properly cook corn grits for a side dish, you should know that it will not be crumbly. Thick porridge is very suitable for meat and fish dishes - it is cut into portions and served with gravy or sauce. An interesting and unusual side dish is perfect for a festive feast - it can be given any original shape.

It is not difficult to properly prepare a side dish from this cereal - you need to sort it well, rinse and cook until tender in the required amount of water or broth. After this, it should be cooled, cut into medium pieces of various shapes and fried in vegetable or butter. Once ready, it can be baked in the oven along with vegetables, meat, fish or mushrooms. This side dish is more reminiscent of a casserole, but that’s what makes it interesting.

The best sauces for garnish are fermented milk and cheese sauces with garlic, dried or fresh herbs.