Corn porridge with pumpkin - the breakfast of which you dreamed! Recipes of corn porridge with pumpkin on the stove, in the slow cooker and oven

Everyone knows that corn grits are useful.

And if you cook it with a pumpkin, you get not just healthy porridge, but also very tender and tasty.

Such porridge is recommended to enter into the diet of children, the elderly and diet food.

Corn porridge with pumpkin - the basic principles of cooking

Corn porridge is boiled in water or milk. Cook it in a saucepan, a slow cooker or in the oven.

Corn grits are thoroughly washed, constantly changing the water, until it is transparent. Groats can be lightly pre-fried in a dry frying pan.

Separately boil milk. The cereal is poured with hot milk and left to swell for about half an hour.

Pumpkin pulp is peeled, seeds are removed and crushed on a coarse grater. Pumpkin is added to the saucepan with corn grits, mixed and put on a slow fire. Porridge is boiled, stirring often, for half an hour.

Pumpkin pulp cut into slices can be boiled beforehand, fried in a pan or baked in the oven until soft.

Sugar is added to taste, if desired, it can be replaced with honey.

For the flavor of porridge, you can add a sprig of thyme or cinnamon sticks.

To diversify the dish, you can add dried fruits, nuts, apples or other fruits. In addition, corn porridge with pumpkin can be cooked not only sweet, but also with meat or mushrooms.

At the end, melted butter is added to the porridge and served hot.

Recipe 1. Corn porridge with pumpkin in milk

Ingredients

salt;

pumpkin pulp -300 g;

melted butter;

sugar - 25 g;

three glasses of milk;

corn grits - 250 g;

Method of preparation

1. Corn grits are washed, constantly changing the water. Then pour the cereal into a dry frying pan and lightly fry. 2. Bring milk to the boil in a skillet. Fill them with cereal and leave to swell for about half an hour.

3. My pumpkin, clean and remove the seeds. Cut the flesh into small bars. Put in a saucepan and sprinkle with sugar. When the pumpkin gives juice, boil it until soft on low heat.

4. Put the finished pumpkin in a saucepan with corn grits, mix, salt and set on fire. As soon as the porridge boils, remove it from the heat and leave it, covered with a lid, so that it reaches the desired consistency. Before serving, add ghee to the porridge.

Recipe 2. Corn porridge with pumpkin in the oven

Ingredients

corn grits - 250 g;

salt;

a quarter pack of butter;

300 g pumpkin pulp;

honey - 50 g;

milk or cream - liter.

Method of preparation

1. We wash corn grits under running water. We shift it to the skillet, pour water and boil until half cooked, lightly salted.

2. Grind the cleaned pumpkin pulp into small slices. We put a deep stew-pan on the fire, pour some purified water into it, put a piece of butter, pour in milk or cream, add honey. Put the pumpkin into the mixture. Stew until soft on low heat.

3. Half of the porridge spread in a ceramic pot. Put half of the pumpkin on the porridge. Repeat the layers until the ingredients run out. Instead of a pot, you can use a small iron pot. Close the pot with a lid and send it in the oven for half an hour. Tomim at 180C. Then remove the lid and keep the porridge in the oven for another 20 minutes. At the end put the butter. Serve directly in the pot, or laid out on plates.

Recipe 3. Corn porridge with pumpkin on the water

Ingredients

pulp of ripe pumpkin - half a kilo;

purified water;

high-grade corn grits - glass;

table salt.

Method of preparation 1. Peel pumpkin pulp, remove seeds and fibers. Grind the vegetable on a coarse grater, put in a saucepan and cover with water. Cook over low heat, stirring gently.

2. Rinse the corn grits under running water and add it to the saucepan with the pumpkin. Top up with enough water to cover the grits. Cook, stirring constantly, over low heat. Gradually add boiled water until the porridge has a delicate texture. Extinguish the fire, and leave the porridge under the lid for about ten minutes.

3. Arrange the corn porridge with pumpkin in plates, add to each ghee, and serve hot.

Recipe 4. Corn porridge with pumpkin and honey

Ingredients

250 g of corn grits;

milk - liter;

sprig of fresh thyme;

75 g of honey;

coarse salt;

a couple of turmeric pinches;

250 g fresh pumpkin.

Method of preparation

1. Clean the skin from the skin of the pumpkin. Remove the seeds and fiber. Grind vegetable on a coarse grater.

2. Corn grits thoroughly washed under running water and shift to the cast-iron cauldron. Add the grated pumpkin to the croup and season it with salt and turmeric. Fill with milk and mix.

3. Put the cauldron on a low fire and cook for about an hour, stirring often. If the croup quickly absorbs water and begins to burn, pour more hot water and continue cooking.

4. Add honey and peeled pumpkin seeds. Put porridge in plates and season with melted butter.

Recipe 5. Corn porridge with pumpkin and nuts

Ingredients

salt;

350 ml of milk;

pumpkin pulp - 250 g;

sugar - 25 g;

purified water - 350 ml;

butter - 75 g;

corn grits - 150 g;

any peeled nuts - 100 g

Method of preparation

1. Pour the corn grits into a sieve and rinse under the tap. Pour water into a saucepan, salt it and bring to a boil. Put boiled grits into boiling water and mix. Cook the cereal, stirring until it absorbs all the water. 2. Now pour warm milk into the pan, mix and cover with a lid. We continue to cook porridge over low heat, stirring for a quarter of an hour.

3. Peel the pumpkin from the peel and seeds. The flesh is cut into small chunks. In a pan, dissolve the butter, shift the pumpkin into it and fry on low heat from all sides until rosy. Add the pumpkin pulp in porridge. Here we send sugar and mix. Cook, covered with a lid, another ten minutes. At the same time constantly stir the porridge.

4. At this stage, put the butter, stir, remove from heat and cover with a lid. Wrap a towel and insist a quarter of an hour.

5. Chop the nuts finely chopped and lightly fried in a dry frying pan. Spread porridge in plates. We put in each zhmenku roasted nuts and serve.

Recipe 6. Corn porridge with pumpkin, dried apricots and raisins in a slow cooker

Ingredients

250 ml of filtered water;

salt;

110 g of corn grits;

50 g of honey;

75 g butter;

50 g dried apricots;

250 ml of milk;

50 g light raisins;

400 g fresh pumpkin.

Method of preparation

1. Corn grits washed to clear water.

2. Pumpkin pulp is peeled and taken out of the seeds with fibers. Chop the vegetable into small cubes.

3. Apricots and raisins soaked in warm water for half an hour. Then the infusion is drained, and the dried fruits are washed. Dried apricots melenko cut.

4. Place the washed cereals, pieces of pumpkin pulp and dried fruits into the multicooker container. Add oil and salt. Fill all with milk and water.

5. Start the “milk porridge” mode and close the lid tightly. Cook porridge for half an hour.

6. Add honey to the finished porridge, mix and lay out on plates. Served hot with fresh bread.

Recipe 7. Corn porridge with pumpkin and meat

Ingredients

400 grams of meat;

garlic head; bulb;

salt;

400 g pumpkin;

500 g of corn grits.

Method of preparation

1. Wash the meat, cut off the film and excess fat. Cut it into small slices.

2. We heat up vegetable oil in a cauldron. Put the meat in it and fry until golden brown.

3. Clean and shred the bulb with quarter rings. Head of garlic freed from the top husk. Add the prepared vegetables to the meat and fry until the onions are browned. We pour into the cauldron one and a half cups of boiled water, cover with a lid and simmer on low heat for forty minutes. Take out the head of garlic.

4. Chop the pumpkin pulp into small pieces. Wash the grits to clear water.

5. Add the pumpkin and cereal to the cauldron with meat, salt and pour boiling water so that the liquid level is above the cereal a couple of centimeters. When the contents of the cauldron begins to boil, gently mix the porridge and twist the fire to the minimum. Cook porridge, covered with a lid, another forty minutes. Served with a salad of fresh vegetables.