Kashi.
Who doesn't love them?
Hearty, light, dairy and meat from a variety of cereals for breakfast, lunch or dinner.
But here porridge often falls out of this diverse list. And it’s not at all that it’s not tasty, it’s just that not everyone knows how to cook it.
But the corn porridge is very useful, it is recommended to enter into the diet of the elderly, young children and people who monitor their weight. With its low calorie content, it is nourishing and rich in vitamins, iron, amino acids and other useful substances.
Indeed, corn porridge is a healthy, tasty and hearty dish, but not the easiest to prepare. It is important to add grain, while not digest it and prevent it from burning. But thanks to modern kitchen appliances, for example, a slow cooker, it is much easier and easier to cook any dish, even according to the most complicated recipe. You just need to load all the necessary ingredients in the bowl, set the mode according to the recipe, and wait for the beep.
Corn porridge in a multicooker - the basic principles of cooking
Corn grits do not require complex and long preparations before the beginning of culinary manipulations. The main thing is that the croup should be fresh, not damp and not stale, otherwise it is impossible to avoid the formation of lumps and an unpleasant rancid taste.
Groats are washed immediately before cooking. Corn grits from special bags for cooking does not require rinsing.
The main thing to be observed is that the porridge is a success, it is the proportions of the grains and liquids: water or milk. Usually, a glass of cereal is taken at least two and a half glasses of water, otherwise porridge may turn out not very tender and soft, it will feel harsh grains.
Corn porridge can be sweet in milk or water with the addition of fruits, dried fruits, honey, berries, nuts, seeds - this option would be an excellent option for the start of the day - for breakfast. For lunch or dinner, you can make more nutritious porridge, for example, with meat, mushrooms or vegetables. Surprisingly, the corn porridge is good in this and in this performance, see for yourself.
1. Corn porridge on the water in the multi-cooker
Ingredients:
• two multi-cups of corn grits;
• five multistacs of water;
• salt.
How to cook:
1. Pour the cereal into the bowl, rinse it thoroughly. Drain water, pour the grits into the multicooker bowl.
2. Fill it with cold water, salt and mix.
3. Turn on the mode “Porridge” or, if available, “Buckwheat” for one hour.
4. After the time allotted for cooking, mix the corn porridge right in the bowl, try. If it seems slightly harsh or damp, give it another 20 minutes to walk on the “Quenching” mode.
5. This porridge is perfect for any meat or fish side dish, if desired, it can be flavored in the finished form with butter.
2. Corn porridge on milk in a multicooker
Ingredients:
• half multistack of corn grits;
• half a liter of milk;
• butter - a small piece;
• salt and sugar.
How to cook:
1. Put the thoroughly washed cereals in a multi-cooker bowl, greased with a small amount of butter.
2. Pour the cereal with cold milk, cook in the “Milk porridge” mode for one hour.
3. 10 minutes before the beep, open the lid of the device, add a 50-gram slice of butter, to taste with sugar and salt.
4. Stir.
5. If, after the end of the program, porridge is not supplied, you can insist it for 20-30 minutes on the “Heating” mode.
6. Prepared porridge is tasty without any additives, but if you wish, you can put in it before serving pieces of fruit, berries, honey, nuts.
3. Corn porridge with dried fruit in a slow cooker
Ingredients:
• two milk multi-cups;
• two multi-glasses of water;
• multi-grain groats;
• 100 grams of dried apricots and raisins;
• half a pack of butter;
• 2-2.5 Art. spoons of sugar;
• salt.
How to cook:
1. Rinse the dried raisins and dried apricots, put them in a bowl, pour on boiling water for 10 minutes. Rinse again, lightly dry, fold in a colander, and cut into small cubes. 2. Mix water and milk.
3. Wash the croup thoroughly and place in a multi-cooker bowl, cover with a milk-water mixture, add granulated sugar and some salt to taste.
4. Cook in the “Porridge” mode for 1 hour and 10 minutes.
5. Put the pre-prepared dried fruit and butter, mix thoroughly.
6. Allow 20 minutes more for “Quenching” or “Heating”.
7. Along with dried fruit, you can also add some nuts, walnuts or almonds. They will first need to be peeled, slightly roasted and crushed.
4. Corn porridge in a multicooker: recipe with pumpkin
Ingredients:
• three milk multi-cups;
• 3/4 multistack of corn grits;
• tablespoon of sugar;
• salt to taste;
• sweet cream butter;
• 300 grams of pumpkin pulp.
How to cook:
1. Put the washed corn grits into a dry multicasting bowl, fry it, stirring, for 12 minutes in the appropriate mode.
2. As soon as the croup gets a pleasant golden hue, fill it with boiling milk. Leave for half an hour, disabling the slow cooker in order for the croup to swell.
3. While the corn grits are standing, take a pumpkin: peel off the peel and seeds, cut into small cubes.
4. Sprinkle pumpkin cubes with sugar, let it stand in this form for 10-15 minutes. This time is enough to pumpkin juice.
5. Put the pumpkin to the cereal, add salt and butter, mix.
6. Cook for 35 minutes by selecting Milk Porridge.
7. Stir the finished porridge and gently shift into plates, if desired, garnish with roasted and peeled pumpkin or sunflower seeds.
5. Corn porridge with vegetables in a multicooker
Ingredients:
• two multistack groats;
• five multistacs of water;
• seasonings, salt;
• garlic;
• vegetable oil;
• onion;
• carrot;
• small zucchini.
How to cook:
1. Peel all the vegetables, cut the onion into small cubes, carrots into thin strips, medium cubes of young squash. 2. Pour the oil into the multicooker pan, fry it, turning on the “Baking” mode, first the onions, then add the carrots and, last of all, the zucchini.
3. Put the chopped garlic, spices and salt, soak a little more so that all the excess liquid is gone, then put it on the plate.
4. In the bowl, which after the vegetables can not rinse, put the cereal. Fill it with water, add a little salt, cook on the “Porridge” mode for 40 minutes.
5. After the beep, open the multicooker lid, put previously roasted vegetables in the porridge, and mix.
6. Cook another 30 minutes in the “Preheat” mode.
6. Corn porridge in a slow cooker: a recipe with meat
Ingredients:
• a pound of lean pork;
• incomplete multistakan cereals;
• four multi-glasses of water;
• large onion;
• spices, salt.
How to cook:
1. Rinse the meat well, dry it, wrapping it in a paper towel, then cut it into small cubes.
2. Put the pork in the preheated oil in the bowl.
3. Put the diced onion in here.
4. Fry the prepared ingredients in the “Frying” mode, stirring for about 20 minutes, until they soften and become an appetizing golden brown shade.
5. Add the washed grits, salt, seasonings. Fill all with water.
6. Cook the corn porridge in the slow cooker in the “Porridge” mode for 30 minutes.
7. Before serving, be sure to mix thoroughly and, if desired, decorate with fresh greens.
7. Corn porridge with mushrooms in a slow cooker
Ingredients:
• 300 grams of corn grits;
• 300 grams of champignons;
• litere of water;
• carrot;
• two bulbs;
• salt, spices;
• corn or sunflower oil.
How to cook:
1. Put the cereal in a bowl, rinse thoroughly.
2. Peel the carrots and onions, rinse the mushrooms and dry.
3. Cut the carrot into fine straws, mushrooms in small cubes, and a quarter onion into rings.
4. Set the Fry mode to 15 minutes.
5. Pour in the oil, and as soon as it gets warm, put onions, mushrooms and carrots. Fry, stirring, without closing the lid, before softening the food and purchasing a golden crust. 6. Put grits, salt, spices to the fried ingredients. Pour in boiling water and mix.
7. Cover the multicooker with a lid, set the program “Kasha” or “Krupa” for 20 minutes.
8. After a quarter of an hour, open the cover of the multicooker, stir the porridge.
9. Leave it on the “Heating” mode for 10 minutes.
10. Put ready corn porridge on plates, garnish with greens to taste.
Corn porridge in a multicooker - the secrets and subtleties of cooking
• If, at the end of cooking, you find that the porridge is thick, add boiled water or milk and soak the porridge on the “Heated” mode for another 15-20 minutes.
• If you open the lid and you see that the water or milk is not completely gone, just stir the porridge and also leave for 10-20 minutes in the “Preheat” mode. Also keep in mind that the porridge, after standing a little, thickens.
• Do not be afraid to bring something new to the dish, corn grits perfectly with almost all products. Additional flavor notes will give to porridge vegetable steaming, roasted peppers and tomatoes, salted cheese and much more.
• Fruits and dried fruits, in contrast to vegetables, mushrooms, meat, are added to the already prepared porridge, this can be done in different ways: chopped in a blender and mixed with the whole mass or put in large pieces over the porridge laid on a plate.
