Corn porridge - general principles and methods of cooking
Corn porridge is very good for health, it is advised to eat young children, the elderly, as well as those who watch their weight (as a diet low-calorie dish). Corn grains are rich in vitamins, amino acids, iron and silicon, they have a high concentration of fiber, with which you can get rid of toxins. The value of corn porridge was appreciated by the inhabitants of many countries of the world, for example, it is considered a national dish in Moldova, Romania and Italy, however, in each of these parts of Europe porridge is prepared in its own way. Many Russian mistresses have mastered recipes from corn grits. In our country, corn porridge is boiled in milk, with the addition of sugar and butter, oriental recipes are often used, adding dried fruits. This dish is cooked on the stove, in the oven and microwave.
Corn porridge - preparation of products
Corn porridge does not require any special preparations before the beginning of the main culinary manipulations. The main thing is that the corn grits and flour are not damp, otherwise you will get many lumps and an unpleasant taste will appear. Croup should be washed in cold running water and proceed directly to the preparation of dishes.
Corn porridge - the best recipes
Recipe 1: Corn porridge with milk
Traditional corn porridge is prepared with milk, and it is often given to children and elderly people in order to normalize the functioning of the body and compensate for the lack of vitamins and minerals. In addition, this porridge is very tasty.
Ingredients:
- 2/3 cup of corn grits;
- 2 glasses of milk;
- 2 glasses of water;
- 3 tablespoons of sugar;
- 50 grams of butter;
- 1 teaspoon salt.
Method of preparation
Pour the cereal in a saucepan, pour water, cook on the stove, stirring.
To protect themselves from spoiling porridge with sour milk, housewives usually heat it up in a separate container and, making sure it is fresh, add it to the saucepan, where the corn grits are brewed (after almost all the water is boiled away). Then it is necessary to salt the porridge and add sugar. The cooking process with milk continues for about half an hour. Before serving, corn porridge is filled with butter.
Recipe 2: Corn porridge with dried fruit
Dried fruits are often used in the preparation of oriental dishes, so the use of dried apricots and raisins in combination with corn grits was invented in this region. Russian housewives have long mastered the "overseas" recipe and actively use it.
Ingredients:
- 1 cup of corn grits;
- 2 glasses of milk;
- 2 glasses of water;
- 100 grams of dried apricots;
- 100 grams of raisins;
- 100 grams of butter;
- 2 tablespoons of sugar;
- 1/2 teaspoon salt.
Method of preparation
Pre-prepare dried fruits: dried apricots and raisins are washed in warm water or for a few minutes pour boiling water. After a short preparation, dried apricots are cut into cubes.
Water and milk (make sure that it is fresh and does not curdle when the temperature rises), mix, boil, add sugar and salt, then, stirring constantly, slowly pour the corn grits. The process of stirring allows you to get rid of lumps and avoid burning the porridge.
The cooking process should take about 15 minutes, then the porridge becomes quite guta, it must be shifted to the pot (clay or cast iron), evenly shifting the dried apricots, raisins and butter slices.
Corn porridge is baked in a closed pot in the oven for about an hour, the recommended temperature in the oven is 90 degrees.
Recipe 3: Corn porridge with pumpkin
Quite often, corn porridge is cooked with pumpkin, such combinations are quite appropriate and especially important for breakfast.
Ingredients:
- 1 cup of corn grits;
- 300 grams of pumpkin;
- 3 glasses of milk;
- 1 tablespoon of sugar;
- melted butter;
- salt.
Method of preparation
Corn grits before cooking porridge should be fried in a frying pan (do not add oil, dishes should be completely dry). After the cereal has a slightly golden color, it must be poured with hot milk and left for about half an hour to make it swollen.
Pumpkin should be cleared of pulp, seeds and peel, so that only the solid part of the fruit remains, it is necessary to cut it into small cubes. Pour pumpkin cubes with sugar and start to heat over low heat, the vegetable will quickly make juice, resulting in a sweet dressing for corn porridge (note that the pumpkin must be boiled until ready!). Mix the pumpkin with the corn porridge, add salt, boil, remove from the stove, cover, wrap in a paper and a warm coat or put in a “pillow”. After the porridge doesn t, it will become even more tasty and fragrant.
Serve corn porridge, pre-seasoned with melted butter.
Recipe 4: Corn porridge for weight loss
Corn porridge can be called a dietary dish, it is low-calorie and helps with weight loss.
Ingredients:
- 1 cup of corn grits;
- 2.5 glasses of hot water;
- 1-2 tablespoons of olive oil;
- 100 grams of raisins;
- a few spoons of sugar;
- salt.
Method of preparation
Mix all the ingredients (raisins should be pre-soaked and slightly swollen), put in a container for baking, put in the oven. The process of cooking corn porridge takes about half an hour, you can learn that the dish is ready to eat, by the presence of a golden crust on the surface.
If you want to make the taste of diet porridge more original and unusual, use cranberries instead of raisins.
Corn porridge - useful tips from experienced chefs
- The process of cooking corn porridge is simple, but there is one nuance that adds a lot of trouble to the housewives - cereal often burns, so the dish requires constant stirring.
- For cooking corn porridge should choose a dish with a thick bottom, to prevent burning.
- If the porridge is too thick, and there is no milk at hand, you can dilute it with fruit puree or plain yogurt.
- A special taste of corn porridge is given by frying from onion, sweet pepper, salted cheese, tomatoes, etc.
