Corn porridge in a multicooker

Corn porridge in a multicooker

Dishes made from corn grits are tasty and healthy; it is not surprising that they are popular in many countries around the world. In Italy, it is used to cook polenta, in Romania and Moldova - hominy, and in our country - just porridge. Despite the fact that our compatriots did not come up with a special name for corn porridge, many of our housewives know how to cook it skillfully and know many recipes for this dish. The only thing that prevents them from pleasing their loved ones with such foods often is the duration of cooking corn porridge in the traditional way. Moreover, when cooking in a saucepan, it requires constant attention to itself: if it is not mixed often enough, it will almost certainly burn. But everything changes if you resort to using kitchen appliances: corn porridge in a slow cooker is easy to prepare, and if the unit is equipped with a pressure cooker function, then it is also fast.

Cooking Features

In a slow cooker, cooking corn porridge is much easier than in the traditional way. However, without knowledge of the specifics, the result may not meet the expectations. Let us list the nuances, knowing that, even the beginning hostess will cope with the task from the first time.

  • It will be necessary to activate the multicooker program, which is called “Kasha”. Sometimes the manufacturer calls the mode differently: “Krupa”, “Milk porridge”, “Buckwheat”, “Rice”. In the absence of a special mode, select the program “Quenching”. For how long to start the device depends on the power of the unit and on the features of the specific program. Usually, first in a slow cooker, a temperature of about 100 degrees is reached, then it goes down a little and then porridge is cooked at a temperature of about 90 degrees. In some models, for some time before the signal about the end of the program, the heating element is turned off, and the porridge is simply stewed. Most often, cooking corn porridge in a slow cooker takes 50-60 minutes, and in a pressure cooker it is two times less.
  • The cooking time for corn porridge depends not only on the capacity of the multicooker, but also on the size of the grains. If you have coarse grits, it is advisable to increase the time (approximately 1, 5 times). Groats finely ground, on the contrary, cooked faster.
  • It is impossible to leave corn porridge in heating mode for a long time. It can burn or become too dense. But if you give her the opportunity to sweat for 5-10 minutes, it will become even tastier.
  • If you make porridge for garnish, you can use coarse grind for grits, and take 3 glasses of water per cup. If the porridge is cooked with milk, then it is better to take a medium-sized grind. In this case, the liquid (milk, water) by volume requires 4-5 times more than the cereals.
  • To prevent the milk from running off, smear the bowl of the slow cooker with butter. The oil hoop should run just above the center of the bowl of the unit. Milk will not rise above this band.

Porridge in a slow cooker can be cooked in water or milk, with the addition of other ingredients, such as pumpkin. The use of additional ingredients may affect the technology of cooking.

Corn porridge on the water in the multicooker

Composition:

  • corn grits - 140 g;
  • water - 0, 5 l;
  • salt - to taste;
  • sugar, butter (optional) - to taste.

Method of preparation:

  • Rinse the corn grits, put in the multicooker bowl.
  • Add salt and, if you want to get sweet porridge, sugar.
  • Pour in water, mix well.
  • Close the multicooker.
  • Start the unit by activating the porridge program or similar.
  • Set the timer to 60 minutes, unless otherwise recommended by the manufacturer. If you are forced to cook porridge in quenching mode, the cooking time will be at least 2 hours.
  • After the beep on the completion of the program, add butter to the porridge and stir it.

The porridge is ready to eat immediately after the timer has fired, but you can sweat it for 10 minutes in the heating mode, then it will become even more tender and fragrant.

Corn porridge on milk in a multicooker

Composition:

  • medium-sized corn grits - 70 g;
  • milk - 0, 3 l;
  • water - 0, 3 l;
  • butter - 30 g;
  • sugar - 40 g;
  • vanillin - at the tip of the knife.

Method of preparation:

  • Mix milk with water, add sugar and vanillin, mix.
  • Pour the cornmeal, stir again.
  • With the butter on the inside of the multicooker bowl, draw a border above which the milk should not rise.
  • Select the appropriate program (“Milk porridge” or similar), start it by setting the timer to 50-60 minutes, unless another preparation time is recommended in the instructions for the unit.
  • Half an hour after the start of the program, open the lid, add oil and stir the porridge, then close the slow cooker and wait for the unit to finish working.

Porridge according to this recipe is tender, sweet, fragrant. Even children are unlikely to give up on her.

Corn porridge with pumpkin in a multicooker

Composition:

  • corn grits - 150 g;
  • pumpkin pulp - 0, 3 kg;
  • milk - 0, 4 l;
  • water - 0, 2 l;
  • butter - 50 g;
  • salt - a pinch;
  • sugar - to taste.

Method of preparation:

  • Cut the pumpkin pulp into cubes, place the multicooker at the bottom of the container.
  • Pour the corn grits on top.
  • Mix milk, water, sugar and salt. Pour pumpkin and cereal.
  • Without mixing the ingredients, start the “Porridge” program. Set the cooking time according to the manufacturer's instructions. It usually does not exceed 60 minutes.
  • In the middle of the program, stir the porridge, while adding butter.
  • When the signal informs about the completion of the program, the porridge must be mixed again, and can be served at the table.

Corn porridge with pumpkin is not only tasty, but also very useful. Pumpkin gives it not only a unique taste, but also an even more appetizing look.

Corn porridge in a multi-cooker with a pressure cooker function

Composition:

  • medium-sized corn grits - 70 g;
  • butter - 20 g for adding to porridge and a little for lubricating the walls of the multicooker;
  • milk - 0, 6 l;
  • salt - a pinch;
  • sugar - 20 g.

Method of preparation:

  • Wash corn grits, put in a pressure cooker.
  • Fill with milk. Add sugar and salt, mix.
  • Melt the butter, add to the other ingredients, mix again.
  • Smear the walls of the multicooker around the circumference, at a height approximately in the middle of the bowl or slightly higher.
  • Close the multicooker with a lid. The steam valve must be closed at this time.
  • Start the unit by selecting the “Milk porridge” mode or equivalent. Set the timer to 20 minutes.
  • When the program has finished, open the valve to let off steam.
  • Leave the porridge for 5 minutes in preheating mode, then stir and spread on plates.

If you make coarse cereal porridge, the amount of milk can be reduced to 0.5 liters, and the cooking time can be increased by 10-15 minutes.

Multicooker greatly facilitates the process of cooking corn porridge. In her dish never burns and boils well, it turns out to be gentle on the taste and appetizing. To get a perfect result, the hostess does not need to mix the dish every 5 minutes and resort to other tricks.

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