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How to cook corn porridge in water

Many will not refuse to eat fragrant grains of freshly cooked corn, but not everyone is aware of how healthy and tasty porridge from this cereal is, so they often simply ignore it as a side dish or main dish. However, corn porridge in milk or water, cooked according to special recipe, can be equal in usefulness to buckwheat and palatability is not inferior to other cereals - the main thing is to know how to properly cook such a porridge in order to get the maximum benefit and taste from it.

How to cook corn porridge with milk

The technology of cooking porridge from corn grits is not much different from the recipes 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 simmered over low heat, stirring occasionally. After bringing to readiness, the dish is flavored butter or add other ingredients. Milk corn porridge is very tasty with raisins, pumpkin, honey, dried fruits. A savory cereal dish is complemented with meat, cracklings, mushrooms, salted cheese, herbs or vegetables.

How much to cook corn porridge on milk? I must say, porridge from corn grits in milk does not apply to fast food, even heavily crushed corn kernels remain very hard, so they take a long time to fully boil. Keep the dish on 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 grinding, the sooner the cereal will cook. Grinding initially determines the consistency ready meal: to prepare crumbly porridge or milk soup, it is better to take coarse corn. For slurry porridge, Moldavian hominy or Italian polenta, cornmeal or medium-grind groats are suitable.

Milk corn porridge recipes

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

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

Cornmeal porridge

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

The classic recipe for corn porridge in milk always remains relevant and in demand. To cook liquid milk soup, milk should be taken 6 times more than cereals. To prepare a thick porridge-slurry, the required amount of cereal and liquid must be determined based on the standard proportion - 1 cup of chopped corn for 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 a saucepan, add salt. Boil.
Then pour the washed cereal into the liquid, 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 pot with a lid and leave on low heat for another 40 minutes.
After turning off the stove, butter and sugar or honey are added to the milk soup to taste.

Cornmeal porridge

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

The world-famous Moldavian hominy is made exclusively from cornmeal. Due to the miniature size of the grains, after boiling and cooling, the mass turns into an elastic but soft cereal cake, which is easily cut into portions with a wet knife or thread. traditional recipe this beautiful side dish with a photo is described below.

Ingredients:

cornmeal - 3 tbsp.;
water - 5 tbsp.;
salt - 0.5 tbsp. l.;
vegetable oil- 1 tbsp. l.

Cooking method:

Boil water in a thick pot.
Pour in salt, pour in vegetable oil.
Pour the flour from corn in a thin stream, while actively stirring the liquid.
Cook over medium heat for 15 minutes, stirring occasionally.
Then reduce heat to low and continue to cook 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.
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 fruit 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.
Reduce the heat to low and slowly add the 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 with 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.

Very tasty, healthy and nutritious is corn porridge in milk with pumpkin. Sunny corn, together with sweet and bright pumpkin, create a unique flavor duet, and if you cook the dish not just on the stove, but in a clay pot in the oven, and even pour a little honey, not even the most fastidious gourmet can resist such a treat.

Ingredients:

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

Cooking method:

Boil milk. Pour half into a saucepan and pour in the corn, mixing thoroughly.
Simmer over low heat for 20 minutes.
Pour the diced pumpkin pulp with the second half of the milk. Cover and leave.
Then, in a large pot, lay out the layers of milk and cereal mass and pumpkin with milk. Sprinkle each layer with a little sugar and shift with a piece of butter.
Cover with a lid or foil and put 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.
Servings: 4 persons.
Calorie content of the dish (100 g): 98.8 kcal.
Purpose: for breakfast, dinner.
Cuisine: Georgian.
Difficulty of preparation: easy.

Many nations highly appreciate the taste and benefits of corn grits, so almost every National cuisine can boast delicious original dish from this cereal. Georgians often cook unsweetened corn porridge with suluguni cheese, which can be easily replaced with other salty cheese - brynza or Adyghe. The authentic name of the dish is elarji. Step by step recipe with photos, see below.

Ingredients:

coarse 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 on a coarse grater.
Pour milk into a thick-walled pan or cast-iron pot. Put on medium heat, let it boil.
Dip the salt and cheese into the boiling liquid. Mix thoroughly.
Gently pour in the cereal, stirring constantly.
Continue stirring for about 10 minutes until the mixture begins to thicken.
Then cover the pan with a lid, put on the smallest fire and simmer for another 25-30 minutes. Serve 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 from it you can make a chic dessert - sweet casserole from 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 grits, pour cold water and leave for a couple of hours.
Then drain the water, pour fresh water, put on fire.
Cook for 15 minutes, then add a glass of boiled milk.
Turn off the fire, but leave the cereal with milk on the hot stove for another 20 minutes.
Meanwhile, pour dried fruits with boiling water and hold for 10 minutes, then drain and cut into small cubes.
Cool the porridge slightly, put dried fruits, sugar and an egg in it. To stir thoroughly.
Lubricate the baking dish with butter, put the prepared mass into it.
Bake in the oven for 15-20 minutes until golden brown.

With meat

Cooking time: 53 minutes.
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, take on board the recipe for corn porridge with meat and vegetables. Men will like a fatter version with pork or lamb, but if you take lean beef or chicken, you get low calorie meal, which will not harm the figure. This variation of corn porridge will be a great alternative to pilaf.

Ingredients:

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

Cooking method:

Chicken fillet cut into not very large pieces, put on a frying pan heated with fat. Fry over medium heat for 4-5 minutes.
Cut a large onion into half rings, put to the meat. Fry until soft and transparent.
Rub the carrots on a coarse grater, also send to the pan.
Then send cut into half rings bell pepper. Stew meat with vegetables until half cooked.
Then pour the washed cereal into the pan, add salt, spices, pour 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.
Sprinkle with fresh chopped herbs before serving.

with banana

Cooking time: 40 minutes.
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 foods, both sweet and savory. If you supplement milk porridge from corn with fruits, you get a real vitamin bomb. A banana is well suited for this purpose. It is rich in vitamins and microelements, and it easily turns into puree, so this dish is recommended by pediatricians as an indispensable 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 a saucepan and bring to a boil.
Then salt is added, flour is carefully poured.
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 into a mashed banana and add to the porridge before serving.

In a slow cooker

Cooking time: 60 minutes.
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 from corn grits is no exception. True, for inexperienced housewives, it may not work the first time. To do this, it is worth remembering some of the 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 st.;
milk - 1 and 1/3 tbsp.;
salt - a pinch;
sugar - 1.5 tbsp. l.;
butter - 35 g.

Cooking method:

Rinse the grits well, transfer to the multicooker bowl and pour water.
Add salt, sugar, mix.
Set to 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.

Video

Recently, corn porridge has begun to gain popularity in our country. This is not surprising, because it always turns out not only nutritious and tasty, but also healthy. We offer several good recipes corn porridge in milk.

Classic milk corn porridge

The classic recipe includes a minimum of available ingredients. As a result, the dish is still budget-friendly. It is prepared from: 2/3 tbsp. corn grits, 4 tbsp. milk, a teaspoon of salt, 65 g of high-quality butter, 3 large spoons of granulated sugar.

Milk is salted, sweetened and sent to the stove in a small saucepan.
As soon as the liquid boils, you can pour the cereal into it.
With intensive stirring, the dish is cooked for 20-25 minutes. The heating of the plate should be weak.

A couple of minutes before cooking, oil is sent to the porridge.

How to cook in a slow cooker?

In the "smart pot" it is also worth cooking corn porridge in milk. In this case, it turns out to be more satisfying and tender. From the products is taken: a pinch of salt, a large spoonful of granulated sugar, 1 multi-cooker glass of cereal and 2 times more milk, a pinch of salt, a large piece of butter.

Corn grits, along with slices of farm oil, is laid out in the container of the device.
First, the product should be sweated for 12-14 minutes in the Baking program.
Next, the milk goes into the bowl. The components are salted and sweetened.
The dish is prepared in 35 minutes in the program "Buckwheat".

In a treat, laid out on plates, add a portion of butter.

With the addition of dried fruits

This version of porridge from corn grits will especially appeal to the smallest members of the family. After all, it turns out delicious. From dried fruits, you can take any: figs, dates, raisins, dried apricots, prunes (a pinch each). Also from the products used: 1 tbsp. cereals, salt on the tip of a spoon, 35-45 g of high-quality butter, 2.5 tbsp. non-carbonated clean water, a large spoonful of granulated sugar.

If the grits are larger in consistency than semolina, then it must be thoroughly rinsed repeatedly under cold running water.
For cooking treats, dishes with non-stick coating. Fine salt, sugar are poured over the corn grits, water is poured out.
When the liquid boils, you can reduce the heat to the very minimum and put in it the selected pitted dried fruits, cut into small pieces.
Boil under the lid for another 12-14 minutes.
Let it brew for about half an hour.

If the dish turned out to be thick, and the cereal is still damp, you can darken the dish until cooked in a water bath, adding a portion of boiled water.

Porridge from corn grits in milk with pumpkin

To enhance the flavor of such a bright treat, you can use vanilla sugar. Pumpkin can be used both fresh and frozen (220-240 g). Some housewives rub it and store it in the freezer, using it if necessary. In addition to it, you will need to prepare: 1 tbsp. corn grits, 2.5 times more liquid (milk or milk with water), 4-5 dessert spoons granulated sugar, a large piece of butter. How to cook corn porridge in milk deliciously and correctly is described below.

The cereal is washed with cold water in several passes until the liquid becomes completely transparent.
Pumpkin gets rid of internal fibers, seeds and peel. Next, the sunny vegetable is cut into miniature cubes.
A pumpkin is put into a convenient pan, sugar, cereals and not cold milk (or its mixture with water) are sent on top.
Cook over low heat until soft and completely absorbed.

Porridge with natural bee honey is served.

Recipe for children

It is important to note that the discussed porridge does not contain gluten. Therefore, even children with protein allergies can be fed with it. Prepared from: 90 ml of milk, 180 ml of water, 3 large spoons of cereals, a slice of butter.

If the baby is younger than 1 year old, then you need to grind the cereal into flour.
Next, the product is poured with water and cooked for 25 minutes over low heat.
Almost ready porridge is cooled and slightly whipped with a blender.
Milk is added to the mass, and it returns to the fire for another 6-7 minutes.
It remains to insist and feed the baby.

Babies older than 8 months can try porridge.

Porridge with cheese

No other cereal is so harmoniously combined with cheese and herbs. These additives perfectly complement the taste of corn milk porridge. In addition to any hard cheese (110 g) and a bunch of dill, the following ingredients will be used: 3 cups of full-fat cow's milk, 1.5 tbsp. cereals, a large piece of high-quality butter, salt. It is most convenient to use a slow cooker for cooking.

The groats are repeatedly washed with water until the liquid is transparent.
Milk is brought to a boil in a small saucepan.
Corn grits are poured into the bowl of the "smart pan". The product must be salted to taste.
Milk is poured on top.
In a suitable program, corn grits are cooked for 55-65 minutes.

While still hot, the treat is generously sprinkled with grated cheese and flavored with butter.

Delicious and hearty meat dish

For a treat, it is better to mix milk and water in equal proportions. Total liquid should be 3 cups. You will need: sweet bell pepper, a sprig of fresh basil, 1 tbsp. cereals, a sprig of rosemary, salt, 2 onions, carrots, 470 g of pork pulp, 2-3 pinches of Provence herbs.

Pork pieces are fried in hot oil until golden brown. Next, the meat is transferred to a cast-iron cauldron or a thick-walled pan.
In the remaining oil, all chopped vegetables are fried until soft. Salt, rosemary and basil (without pre-cutting), Provence herbs are sent to the mixture.
Vegetable roast is shifted to the meat.
The ingredients are poured with water and, after boiling, languish over low heat until the meat is fully cooked.
It remains to pour the washed cereal and continue languishing for another 20-25 minutes, until all the liquid is absorbed into the corn.

Porridges have long been especially popular in our country, because they are not only tasty and healthy, but also quite inexpensive and easy to prepare. Corn porridge, for example, is not only rich in vitamins and amino acids, but is also famous for its cleansing abilities. It perfectly removes toxins from the body and improves digestion, and regular use reduces the risk of cardiovascular diseases.

You can use this porridge with any other products - meat, vegetables and various gravies, such a popular dish as hominy is often prepared from it, but one of the simplest and most useful options cooking - corn porridge with milk. In this version, to all the advantages of the dish, they also join beneficial features milk, so this dish can be an excellent breakfast.

Corn porridge with milk - recipe

Ingredients:

corn grits - 1 tbsp.;
water - 2 tbsp.;
milk - 1 tbsp.;
salt to taste.

Cooking

Pour the corn grits into a saucepan, fill it with clean water and put on fire. Bring the porridge to a boil, reduce the heat and continue to cook it, stirring all the time, as the cereal swells quickly and begins to “shoot”. Salt the porridge to taste, and as soon as it completely absorbs the water, turn off the fire.

Then pour milk into the porridge, put it on a slow fire again and cook for 2-3 minutes. Turn off the fire again, wrap the pan with porridge in a towel and let it stand for a while. After that, we lay out the porridge on plates, if desired, add butter, sugar or honey and eat.

Corn milk porridge - recipe

To make corn milk porridge sweet and most appetizing for children, it can be boiled with vanilla sugar, and dried fruits are added at the end.

Ingredients:

corn grits - 1 tbsp.;
water - 3 tbsp.;
milk - 2 tbsp.;
vanilla sugar - half a small bag;
sugar - 2-3 tbsp. spoons (or more);
salt to taste;
butter - 50 g;
dried fruits.

Cooking

Rinse the corn grits with water, put in a saucepan, cover with water and put on fire. When the water boils, turn down the fire and cook the porridge until all the water is absorbed into the cereal. After that, pour milk into the pan, salt, add regular sugar and vanilla. Cook the porridge over low heat until tender.

At the end of cooking, add butter to it, and your favorite dried fruits - raisins, dried apricots, nuts or berries. We would like to draw your attention to the fact that milk porridge is cooked not only from corn grits, but also from corn flour, which has the same beneficial properties.

Milk corn porridge

If you are a mother and prefer to feed your baby with homemade cereals, then we will tell you how to cook milk corn porridge, which your child will appreciate and eat with pleasure. To improve the taste of this dish, a banana is added to it.

Ingredients:

Cooking

Rinse the corn grits under cold water and place it in a saucepan or bowl. Fill with clean water, bring to a boil, and then cook over low heat until tender. When the porridge is cooked, wipe it through a sieve or chop in a blender. Put it back into the saucepan, pour over hot milk, mix well, bring to a boil again and turn off. V ready porridge add a piece of butter. Peel the banana, mash it with a fork and send it to the pan. Mix everything and treat your baby.

Step-by-step recipes for liquid corn porridge in milk and water, with the addition of pumpkin and meat

2017-10-26 Yakovleva Kira

Grade
prescription

4753

Time
(min)

servings
(people)

In 100 grams of the finished dish

3 gr.

carbohydrates

16 gr.

103 kcal.

Option 1: Liquid corn porridge - a classic recipe

Corn differs in the size of the nucleoli, and cereals in the type of grinding. In the Middle Ages, only coarse and coarse porridge was used, which had to be boiled for a very long time, today, thanks to the rapid development of industry and the technology of very fine grain crushing, corn gruel can be cooked very quickly.

Such porridge has gained great popularity due to the low number of calories (100 grams contain only 86) and the absence of gluten, making it suitable even for people with intolerance to cereal protein, which causes inflammation in the intestines and malabsorption of nutrients. For the same reason, corn grits can be given to children from six months, but in this case, instead of sugar, it is better to add a small spoonful of honey, and completely neglect salt.

Ingredients:

corn grits - 80 gr;
milk - 300 ml;
water - 200 ml;
butter and sugar - to taste.

Step by step recipe for liquid corn porridge

Combine milk, water and sugar in a small saucepan and bring to a boil.

Gradually pour the cereal into the pan, mix thoroughly. Boil fifteen minutes.

Put a piece of butter in the porridge, cook for another fifteen minutes, not forgetting to stir.

A few tips:

If you pre-grind the cereal in a coffee grinder, then long-term cooking will be reduced by fifteen minutes;

To make the dish tastier, you can add dried apricots, raisins or nuts, and even candied pineapples to it, but only if you are not allergic to them.

If the porridge is intended for a child, then it is better to replace sugar with honey, it must be added to the dish before serving it.

Option 2: Quick Microwave Corn Mush Recipe

Cooking time depends on the degree of grinding, usually medium-ground corn grits are available for sale, it will take only half an hour on low heat. More tender is porridge cooked in milk with the addition of a piece of butter.

To make the porridge liquid, you need to observe the proportions, four glasses of water or milk are required for one glass of cereal. At the same time, it should be taken into account that even very gruel It will thicken over time, so eat it right away. It is this property of corn grits that underlies the recipes of polenta (a dish from Italy), hominy (Moldova) and gomi (Georgia).

Ingredients:

corn grits - ½ cup;
water - 1.5 cups;
milk - 1.5 cups;
salt, sugar and butter - to taste.

How to quickly cook liquid corn porridge

Pour the cereal into a suitable microwave oven dishes.

Pour the cereal with boiling water and put in the microwave for two minutes at maximum power, mix, for another three minutes and mix again. To cover with a lid.

Heat the milk (you can also do this in the microwave: two minutes at maximum power).

Pour hot milk into porridge, salt, add sugar, mix everything well and cook in the microwave for ten minutes at medium power. Don't forget to stir from time to time.

When the porridge is ready, add oil and cover with a lid. You can eat immediately, but it is better to let it brew for at least five minutes.

Those who are in a hurry, you can not heat the milk, but immediately pour it into the porridge, the taste and texture will not change much from this.

The secrets of making delicious liquid corn porridge:

Be sure to rinse the cereal before cooking; it is most convenient to do this in a sieve, through which all dust and dirt will go away with water, and at the same time there will be no excess moisture left;

It is best to use a pan with thick walls, then the porridge will not boil, but languish and will not stick to the bottom;
often stir the porridge during its preparation;

Pour water only into boiling water or milk, after salting and adding sugar there.

Option 3: Liquid corn porridge with pumpkin

Corn porridge is the best solution for children's breakfast, it can be given even to the smallest (starting from a year). You need to eat it immediately before it thickens. To increase the nutritional value, it is necessary to use full-fat milk. The ideal option is a combination of corn grits with 2.5% fat milk and water.

Bright in color and incredibly tasty, this porridge will charge you with a sunny positive mood for the whole even very gloomy day.

Ingredients:

milk - 2 glasses;
water - 1 glass;
corn grits - 1 glass;
pumpkin - 300 gr;
butter, salt and sugar - to taste.

Step by step recipe

Peel the pumpkin, cut into small cubes and put in a bowl.

Thoroughly rinse the grits and put on top of the pumpkin.

Pour water and milk, salt, add sugar.

Cook in a slow cooker on the milk porridge mode for half an hour.

Let it brew for at least ten minutes.

Thanks to pumpkin, corn porridge does not thicken as quickly as usual, so it can be left in the refrigerator overnight and it will be just as tasty the next day. The main thing to remember is that the shelf life of such a dish does not exceed two days.

Option 4: Italian-style liquid corn porridge

In Italy, corn porridge is prepared from coarse grains in thick-walled cauldrons, and it is called "polenta". If there is no cauldron, then you can cook it in a regular saucepan, in addition, by making a delicate cheese sauce.

Polenta is the most popular European recipe for corn porridge, after cooking it is laid out on a baking sheet, where it becomes empty, after which it is cut into portions, fried on olive oil and add garlic, cheese and tomatoes.

Ingredients:

corn grits - 1 glass;
cheese - 100 gr;
water - 4 glasses;
milk - 150 ml;
flour - 1 tbsp. a spoon;
butter - 110 gr;
salt and paprika - to taste.

How to cook

Pour corn grits into boiling salted water, cook for half an hour, stirring occasionally.

Remove from the stove and transfer to a tray covered with a special cling film.

While the porridge is infused to prepare the sauce, for this you need to melt the butter in a frying pan, float the flour, keep it on low heat for seven minutes.

Add grated cheese and paprika to the pan, salt.

Pour the porridge with the resulting sauce.

To make the porridge more tender, during cooking, you need to not just mix it, but beat it with a mixer or a whisk. To get the perfect consistency and a real velvety taste, you just need to pour one tablespoon of olive oil into the porridge.

Option 5: Liquid corn porridge on the water with meat

Porridge prepared according to this recipe can be easily served for dinner, as it turns out to be very satisfying, and you don’t need to think about what side dish to make. You can use any meat - pork, beef, chicken and even lamb, the main thing to remember is that beef cooks longer than others, so you need to stew it for fifty minutes before adding grits.

Ingredients:

corn grits - 2 cups;
water - 4 glasses;
onion - 75 gr;
pork - 600 gr;
spices and salt - to taste.

Step by step recipe

Cut the meat into small pieces, fry in a slow cooker in oil until golden brown.

Peel and chop the onion, add it to the pork, fry for another seven minutes, stirring occasionally.

Pour cereal to the meat and pour boiling water over everything.

Cook on the "Porridge" mode for 40-50 minutes.

In addition to the above recipes, corn porridge can be cooked in the oven and microwave. In the first case, the cereal should be put in clay pots, pour boiling water and cover, cook for one hour at a temperature of 180 Cº, and it must be served with chopped herbs and seasoned with butter. In the second case, you will need a glass saucepan with a lid: you need to pour the cereal with boiling water and cook at maximum power for seven minutes, then mix and cook for another five minutes.

Corn porridge with milk is the perfect breakfast, and cooked with meat is an excellent dinner. You can add cheese, any kind of pepper, cilantro, Italian spices to it. For children, you can add jam, yogurt or canned peaches.

How satisfying and nutritious dish prepare a child for breakfast, while spending a minimum of time, which is so lacking in the morning? What to feed your husband in the evening after a hard day's work? A great option is milk porridge, cooked from chopped corn. It can be sweet with dried fruits, bananas, honey, or unsweetened with vegetables, meat, mushrooms. However, in itself, it is a tasty, nutritious and healthy dish.

It is not for nothing that corn is called the “Queen of the Fields”, and its grain is called “golden”. Unfortunately, few people know how to cook corn porridge in milk so that it remains tasty and healthy.

If you want to give it an extra taste, it is possible to add dried fruits, banana, fresh mushrooms, meat and more. How to cook corn porridge with milk different recipes discussed below.

Milk porridge recipe

In order to cook fragrant porridge, you will need the following:

0.5 l of water;
250-300 g of corn grits (flour);
300 ml of milk;
sugar to taste;
salt to taste.

There are many recipes for making porridge. It can be served with a dressing of berries, fruits, vegetables, mushrooms or meat. Let's look at a few of these recipes.

dried fruit recipe

banana recipe

In boiling water, place the corn grits washed in a sieve. Bring to a boil, then reduce the heat. Cook over low heat until all the water has boiled away.
Pour milk, add a little salt, sugar to taste. At the same time, you can use vanilla sugar, cinnamon or honey.
Dip the blender into the pan and grind the cereal.
Mash the banana with a fork until soft, then mix with the boiling mass. Mix everything thoroughly. Set aside from the fire.
Let it brew for 6-8 minutes, then serve.

Recipe for porridge in milk with mushrooms

Component:

200 g of large corn grits;
1 l. fatty milk;
200 g fresh mushrooms;
200 g sour cream;
salt, sugar;
vegetable oil.

Cooking sequence

Little tricks for cooking milk corn porridge

For more fast food suggested to cook porridge made from cornmeal. It will not affect the taste in any way, but it will cook much faster.

When cooking porridge from corn grits, it is best to cook it until half cooked, only after that pour the mass with milk. This sequence will make the corn grits soft and tender.

Dried fruits, berries, bananas, etc. can be chopped in a blender, adding them to the already prepared mass, or put on top of the porridge laid out in plates.

Milk can be replaced with cream.

If during cooking it is noticeable that the mass is too thick, you need to add a glass of water.

The best choice is to use pots with thick walls and a bottom, while the porridge must be stirred periodically, which will prevent it from burning.

Few cook corn porridge in the oven. But in vain! For oven cooking it is necessary to cook cereals in water until half cooked in a saucepan. After that, you need to remove it from the heat, transfer it to pots, pour salt and sugar, as well as vanilla, cinnamon, banana, etc., if desired, and put in the oven for 20-30 minutes at 160 degrees. Such preparation relieves the hostess of the need to constantly be at the stove and stir the porridge so that she does not run away.