How to cook corn porridge in water recipe. How to cook corn porridge with milk

Corn porridge is a tasty and nutritious dish. But to make it really appetizing, you need to know some culinary subtleties.

Cornmeal porridge

How is porridge on the water? Both difficult and simple. Firstly, only finely ground cereals are suitable for her. Secondly, since corn gains moisture even in relatively dry rooms, the cereal must be dried before cooking - in the oven or in a pan. And sift, because even in factory packaging, husks from heads of cabbage are often found. Thirdly, dishes are also an important detail, especially for those who study on water or milk - in any case, they should be cooked in a small thick-walled cast iron. In it, the cereal will not burn, as it can happen in an enamel pan, but will boil evenly. Fourth, it is very important to guess the correct ratio of water and cereals. Of course, recipes indicate certain standards, but they do not always work. Therefore, in how to cook corn porridge in water so that it turns out tasty, you will figure it out gradually, the skill comes with practice.

Common corn porridge

The technology of preparation, in principle, is simple. Water is poured into the pot approximately in a ratio of 1: 3. That is, if half a kilogram of cereal is taken, then liquid is one and a half liters. Or for 2 cups of "corn" 6 - liquid. It must be brought to a boil, and strong. Salt. Then pour in the cereal. And here is another difficulty in how to cook corn porridge in water. Pour a small handful first, stir. When it begins to boil again, add the rest of the mixture. Or do it differently: pour in a thin stream, stirring all the time. It is important to avoid the formation of lumps. To do this, use a wooden spatula, which is inserted into the center of the cast iron. She interferes with corn porridge. If it is cooked on water, it is easier to do this, because the boil should be no less than average. But you need to watch the milk so that it does not run away. The process continues for 25-30 minutes. After that, the fire must be gradually reduced, without ceasing to stir. Pay attention to the desired degree of density. If you want less - remove from heat immediately. You need thicker - let it sit for another 10-15 minutes. Season with butter or sour cream, fried onions - and on the table!

Corn porridge with garlic and cheese

One of the options for a dish called "corn porridge" (recipe on the water) is Moldavian hominy. Its analogue has been known since the time of Ancient Rome and was called polenta. Unlike ordinary crumbly porridge, hominy is cooked in a thick, steep mixture, and when it is shaken out of the cast iron, it does not lose its rounded shape, like a pie. It is cut into slices and used either as an independent dish or as a side dish. They make porridge salty and sweet, rich and lean. Try to cook this one: boil water for 4 tablespoons of cereal, melt 4 tablespoons of butter in it, a little salt and make a medium-thick porridge. Take 250 g of chicken and some (50 g is enough) bacon. Finely chop them and fry in vegetable oil until cooked, flavored with seasonings. Add 2 tablespoons of cottage cheese (fat content does not matter), mix. Put the porridge in the pan, mix with the meat, fry again. Serve, sprinkle with herbs, offer mayonnaise and ketchup. Unusual looking dish very tasty!

Eat with pleasure!

Everyone who is fond of healthy eating needs to know how to cook corn porridge in water correctly, because it is in this cooking option that it is most useful. This food, despite its low calorie content, makes it possible to quickly get enough, which is very valuable for people struggling with being overweight.

The high content of potassium in corn grits strengthens the cardiovascular system, so the inhabitants of Moldova turn to cardiologists less often (they eat mamalyga, a dish made from corn flour, every day). Moldavians consider hominy a remedy for male impotence, although this property of the product has not been proven by scientists. But more than other peoples, crushed yellow grains are glorified by the Italians. Polenta is the name of a traditional cornmeal dish in the north of the Apennines, where it has been known since the 16th century. During this time, polenta went from a poor porridge to a rich snack. It is served in respectable Italian restaurants, democratic "canteens" and fast food establishments. Analogues of polenta are found in different countries. In Georgia, it is called gomi, in Serbia - kachamak, in Ossetia - dzykka. In Romania, as well as in Moldova, hominy has won the status of a national dish.

The nuances of choosing corn grits

All commercially available corn grits are made in the same way, by crushing refined grains. But the degree of grinding of raw materials varies. There are 5 "calibers" of grains: from the smallest particles to large elements. It is necessary to choose a product based on the desired end result.

Coarse groats most effective for cleansing the intestines, but it is cooked longer than the others.

Medium grind product contains a maximum of useful substances and is suitable for everyday use. It takes a little time to cook - 30 minutes.

fine grinding used for the production of fast food products. They only need to be cooked for 15 minutes over low heat (the baby food option is simply brewed with boiling water).

Signs of good corn grits:

• Uniform bright yellow hue;
• The absence of elements of a different color, foreign inclusions;
• Integrity of the package (the contents of the printed package should be consumed within a month).

It is advisable not to buy corn grits for the future, as it is difficult to comply with the conditions for its storage. It preserves its properties as much as possible at ambient temperatures from -5 to +5 degrees. Immediately after opening the package, pour the purchased cereal into a glass jar and hide it in a place protected from light.

Recipe

To cook corn porridge on the water, you need special dishes. Historically, maize groats were cooked in copper containers, but such "exotics" can be dispensed with. You will need a thick bottomed pot. You can cook corn grits in a slow cooker or in the oven (for this, a thick cauldron with a lid is used).

Ingredients

• water - 2 tbsp.;
• corn grits - 0.5 tbsp.;
• butter - 5-15 g (per serving);
• salt - 0.5 tsp.

How to cook corn porridge in water

Rinse cornmeal thoroughly. Pour water into a saucepan and bring it to a boil, add salt. Gently place the washed cereal in boiling water.

Bring the contents of the saucepan to a boil again. Reduce heat and simmer until desired thickness with lid on. In the process of cooking, capricious porridge “strives” to stick to the walls of the container, and it also “spits”. Therefore, do not leave it unattended, stir the contents of the pan with a wooden spoon. So continue to cook for 30 minutes.

After there is no water left at all, the saucepan with porridge should be wrapped and left for several hours. This technique is especially important for the preparation of coarse corn grits. You can eat porridge right away, but after a few hours under the covers, it becomes much more tender, the solid particles soften. A sign of the readiness of porridge - it begins to lag behind the walls of the dishes.

Corn porridge on the water is too simple food. But as a result of small efforts, the dish is transformed. Even a spoonful of butter in a plate turns porridge into a treat, but you can dream up.

Sauces, mushrooms, cracklings, stewed vegetables, meat, liver in sour cream - all this successfully enriches a dish with a neutral taste. To diversify your meal, serve corn porridge with roasted vegetables and stew. Bon appetit!

The proportions of water and corn grits for different types of corn porridge:

Note to the owner

• You don't have to have the temperament of an Italian chef to make delicious porridge from corn grits on the water as a result of a culinary experiment. To do this, it is enough to add cooked cereals with honey, stewed pumpkin, raisins, fruits, berries (fresh or frozen). Suitable dried apricots, peaches, bananas, apples. This porridge is more like a dessert.
• There are cooking options when milk and sugar are added to corn porridge cooked until half cooked. In this case, the water rate (from the table) is divided in half and one half is replaced with milk. Previously, we talked in detail about.
• Thick porridge (such as polenta) is cooled and cut into pieces or layers (this is done with a fishing line, it is undesirable to use a knife). Such polenta is eaten instead of bread or baked in the oven, filling the gaps between the layers with cheese.

REFERENCE: Corn is a perennial herbaceous plant, a cereal with edible yellow grains. It has a huge amount of useful vitamins and minerals. Well suited for people with nervous work and students, as it perfectly relieves stress.

Thanks to all its vitamins, it has a wonderful effect on the heart, your nerves and even on the production of red blood cells. Corn is the third most important cereal in the world! During the cold winter and rainy autumn, it will strengthen your immunity. When overeating all sorts of harmful, but tasty foods, it will help cleanse the body of toxins and toxins, and then normalizes the work of the stomach. Consider some recipes and figure out how to do it right - how much and what ingredients are needed for a particular dish, what proportions to follow and how long to cook porridge.

Simple water recipes

From cereals, in a saucepan

How to cook porridge on water from cereals and cook a very tasty dish?

For this you will need:

Prepare all ingredients. Grains and butter should be of high quality. Groats can be polished, small or large. If you need to quickly prepare a dish, you should choose the finest grinding, from which porridge is usually cooked for a child. Take a saucepan or saucepan for cooking.

IMPORTANT The walls and bottom should be thick.

Step by step cooking method:

1. Put a pot of water on the fire, bring to a boil.
2. After boiling, add the cereal to the pan.
3. Mix thoroughly.
4. Boil 30 min.
5. Add salt and stir.
6. Cover with a lid and reduce heat to low.
7. Cook until tender, stirring occasionally. Water should be absorbed (about 25 minutes).
8. Add sugar, butter and mix again, dissolving them completely.
9. Cover the pan with a towel, let the porridge brew for about half an hour.

From flour, in a slow cooker

You will need:

1. Rinse the cereal well until the water runs clear.
2. Put the butter on the bottom of the multicooker bowl.
3. Put in the "Frying" mode for a couple of minutes.
4. Pour in the corn grits when the oil has melted a little.
5. Add salt and stir.
6. Turn off the program "Frying".
7. Add water and mix well.
8. Close the lid and select the "Porridge" ("Cereal", "Buckwheat") mode. If there is none, then turn on the "Multi-cook" mode.
9. Set the time and temperature (35 minutes, 150 degrees).
10. After cooking, let the porridge stand with the lid closed on the heating.
11. The porridge is ready, you can serve it to the table. You can add more butter if you wish.

From crushed

How to cook porridge from crushed corn in water?

You will need:

Step by step cooking method:

1. Rinse the cereal well until the water runs clear.
2. Pour water into a saucepan. Add salt. Bring to a boil.
3. Add crushed corn and reduce heat (lower than medium).
4. Cook for 25-30 minutes, stirring constantly.
5. Turn off the fire. Cover with a lid and leave for 10 minutes to cook the porridge.
6. Add oil and mix well.
7. The porridge is ready, you can serve it to the table.

Sweet dairy

In the oven with raisins

How to cook hearty porridge with milk from corn grits in the oven?

You will need:

For cooking, you will need a clay pot. Step by step cooking method:

1. Rinse the cereal well until the water runs clear.
2. Soak the raisins for 15 minutes in hot water.
3. Pour water and milk into a pot.
4. Add corn grits, salt and sugar.
5. Add raisins and mix well.
6. Send the pot to the oven for 30 minutes, preheat it to 200 degrees.
7. Take out the porridge and mix it.
8. Place the pot in the oven for another 15 minutes.
9. Add oil and stir. More sugar can be added if desired.
10. The porridge is ready, you can serve it to the table.

with an apple

How to cook sweet porridge in milk with an apple from corn grits?

You will need:

Take a pot or saucepan to cook porridge. The walls and bottom should be thick.

Step by step cooking method:

1. Rinse the cereal well until the water runs clear.
2. Grate the peeled apples on a coarse grater.
3. Pour water and milk into a saucepan. Boil.
4. Add cereal, salt and vanilla sugar. Cook over medium heat for about 20 minutes, stirring constantly.
5. At the end of cooking, add apples, butter. Mix well, remove from heat.
6. Let the porridge brew (about 20 minutes).
7. The porridge is ready, you can serve it to the table.

Banana breakfast

You will need:

Step by step cooking method:

1. Rinse the cereal well until the water runs clear.
2. Finely chop the banana.
3. Pour the cereal into a bowl.
4. Pour in water and bring to a boil, stirring constantly so that the porridge does not burn.
5. Add salt, sugar when water is absorbed.
6. Pour in milk, add butter, mix well.
7. Add banana pieces.
8. The porridge is ready, you can serve it to the table.

For babies

REFERENCE! For the first feeding of the baby, you can use cornmeal, this is finely chopped cereal.

You will need:

• cornmeal (4 tablespoons);
• water (250 ml, can be divided in half with milk);
• butter (2-3 g).

Step by step cooking method:

hearty meals

With vegetables

You will need:

Step by step cooking method:

1. Rinse the cereal well until the water runs clear.
2. Bring the water to a boil.
3. Add cereal, salt.
4. Cook over low heat for 45 minutes, stirring constantly so that the porridge does not burn.
5. At the same time chop the onion.
6. Grate peeled carrots on a coarse grater.
7. Put onions and carrots in a preheated pan, add a mixture of peppers, salt.
8. Fry 3 min.
9. Pour in boiling water and simmer for another 5 minutes.
10. Cut the roasted peeled peppers into strips.
11. Add pepper and peas to the pan, mix well.
12. Put the vegetables on the prepared porridge.
13. The porridge is ready, you can serve it to the table.

With meat

You will need:

Step by step cooking method:

1. Prepare chicken meat and cut into small pieces.
2. Fry the meat in sunflower oil, add salt, a mixture of peppers.
3. Chop the onion and add to the pan, fry until golden brown.
4. Cut the carrot into a cube, fry with onion and chicken.
5. Put chicken with vegetables in a saucepan.
6. Rinse the cereal well until the water runs clear. Add to meat.
7. Pour in water, bring to a boil, salt.
8. Cook for 5 minutes until water is absorbed.
9. Remove from heat and let the porridge stand for about 10 minutes.
10. The porridge is ready, you can serve it to the table.

Solar masterpieces

Hutsul banosh from western Ukraine

You will need:

For cooking, you need to use a deep frying pan.

Step by step cooking method:

1. Put sour cream in a pan and dilute with water.
2. Bring to a boil, gradually pour in the corn grits, stirring constantly with a wooden spoon so that lumps do not form.
3. Add salt, cook over low heat, stir constantly so that the porridge does not burn.
4. Keep for 20 minutes until the porridge thickens, after which you can remove from heat. Small droplets of fat from sour cream will appear on the surface.
5. Let stand 15 minutes covered.
6. Cut bacon, fry in a pan until golden brown with chopped onion.
7. Grate the cheese on a coarse grater.
8. Arrange the porridge on plates, put cracklings with fat on top, sprinkle with cheese.

Advice! It is advised to serve lightly salted cucumbers with the dish.

We watch a video about the recipe for banosh "in Transcarpathian":

Peasant polenta from Italy

You will need:

• cornmeal (1 cup);
• water (4-5 glasses);
• butter;
• parmesan (optional);
• salt (to taste);
• pepper (to taste)

Consider two types of preparation of classic polenta: soft and hard. You can choose according to your preference. Step by step cooking method:

Hominy from Romania

You will need:

Step by step cooking method:

1. Pour water into a saucepan, add salt, put on fire, bring to a boil.
2. Pour in the cornmeal, stirring constantly.
3. Cook about 25 min.
4. Add butter.
5. Mix, put on a wooden base.
6. Cut with string or a wooden knife.
7. For the sauce, grate the garlic, mix it with salt.
8. Add broth, sunflower oil to garlic.
9. Mix well.
10. Pour hominy with sauce, sprinkle with cheese and parsley.
11. The dish is ready, you can serve it to the table.

Watch the video about the hominy recipe:

Contraindications

Corn is contraindicated in:

1. Increased blood clotting.
2. Tendency to thrombosis.
3. Thrombophlebitis.

Such a popular corn porridge has a huge number of variations in its preparation. And there are more and more recipes, because many housewives love to experiment with this dish.

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Corn porridge is considered one of the most useful and valuable for human health. This is not surprising, since it is a generous storehouse of amino acids, micro and macro elements, iron, silicon and fiber. In addition, it contains a sufficient amount of vitamins B, E, A. If you regularly eat such a dish prepared according to all the rules, you can significantly lose weight, cleanse your own body of radionuclides, fats, harmful toxic substances and toxins. According to studies, those countries in which this cereal is considered a national dish can boast a low percentage of cardiovascular diseases. Basically, these are countries such as Moldova, Romania.

Before you learn how to cook corn porridge, you should familiarize yourself with some of the nuances. Everyone knows that corn is very beneficial for human health. Knowing how to properly cook corn porridge on water, you can lose extra pounds, restore intestinal microflora, and also normalize the digestion process. The main function of corn grits is the stabilization of the digestive process, and in this it is helped by a large amount of fiber contained in its composition.

Corn porridge is low in calories. It is actively used in the treatment of peptic ulcer of the duodenum and stomach. This dish is often included in the diet for dietary nutrition. Due to the fact that the calorie content of corn porridge on water is quite low, it quickly cleanses the cavity of the stomach, intestines, and helps to slow down the processes of fermentation and decay. With its help, you can reduce the level of bad cholesterol in the blood, purify the blood, and also reduce the risk of heart attack, stroke.

Cooking technology

How to cook corn porridge? The cooking process is extremely simple. It is important to know the duration of cooking, to observe the proportions of cereals and liquids. It is also necessary to choose the right main ingredients and additional components of the dish. Given that the taste preferences of all people are different, each hostess cooks in her own way, using a certain amount of ingredients. Many people like to eat sweet corn porridge for breakfast and afternoon snack, and some people cook it as a side dish for meat, mushroom and even vegetable dishes.

Rinse the groats thoroughly, pour into boiling water, stir, salt and bring to a boil. Then it should cook for thirty minutes on the lowest heat. It is important that it becomes very thick. Sometimes it is worth stirring during the cooking process. Then the pan is removed from the stove, covered with a lid and wrapped in a terry towel for another half hour, adding a piece of butter.

Each hostess prefers to change the recipe, so she adds additional ingredients. However, they are already added to the finished dish: mushrooms, fried onions, vegetables and meat. If the porridge will be eaten by children, you can add berries and fruits to it, as well as boil it in milk. Apple, raspberries and strawberries, banana, currants go well with such porridge. To cook corn porridge in water, the recipe suggests using fresh ingredients.

Ingredients

Cooking

1. First of all, prepare all the ingredients according to the proposed recipe. As for cereals, you should choose a high-quality product. For cooking, you will need a saucepan with a thick bottom and walls, a saucepan, into which you need to pour 250 milliliters of water.

2. A pot of water must be sent to the stove at the maximum level of fire. Boil.

3. Rinse the grits thoroughly. When the water boils, add the cereal to the pan, mix thoroughly with a spoon. Groats will cook for thirty minutes.

4. You should slightly salt the boiling water with cereals, stir.

5. After that, you can safely cover the pan with a lid. Reduce the fire to the very minimum, cook until fully cooked. This will take about 25-30 minutes.

6. Remember to check the contents of the pot occasionally and stir. This is done so that the cereal does not burn and does not stick to the bottom.

7. When all the water is absorbed, you need to remove the pan from the stove. To make the consistency of the finished dish thicker, more viscous, you can evaporate even longer.

8. If desired, sugar or honey is added at this stage. In this case, the porridge will turn out sweet. As for honey, it should not be put in a hot dish, otherwise the product will begin to release toxic substances and lose all its beneficial properties. Honey can only be added to a cooled dish.

Cornmeal porridge considered part of a healthy diet. The dish is equally tasty if it is dairy, boiled in water or broth (meat or vegetable). A variety of ingredients in the form of fruits, berries and similar additives are also welcome, but this is already an amateur, you can do without them. With any kind of thermal exposure, porridge retains its usefulness and wonderful taste. About the benefits of corn porridge and the proportions of cooking the cheat sheet will tell 😉

Healthy, satisfying, delicious!

What are the advantages of corn porridge? First of all, this, of course, is the composition of the porridge itself. Chemical components (potassium, magnesium, iron and others), as well as a large number of vitamins, provide benefits to the body that cannot be overestimated. Corn porridge has the advantage that all useful components remain after cooking and provide for the entire human body their replenishment in the postoperative or post-morbid period.

There are a lot of advantages to such porridge:

• it is hypoallergenic, pediatricians advise it for the youngest children;
• promotes the production of enzymes, therefore it is useful for those who experience a lack of them in the intestinal tract;
• porridge from corn grits has a healing effect on the condition of the epidermis, makes it more elastic and improves color;
• helps a person maintain normal cholesterol levels due to life-giving macronutrients. The risk of heart attacks and strokes is reduced;
• porridge is useful for cancer patients, as it has an antitumor effect;
• a storehouse of the necessary elements helps in the satisfactory functioning of the heart and its strengthening;
• porridge does not allow blood glucose levels to rise in people with diabetes;
• corn porridge is useful for intestinal diseases, it eliminates fermentation and copes with decomposition products in it;
• also corn porridge, saturated with B vitamins and phosphorus, strengthens the nervous system, which means it is an indispensable assistant in the fight against depression;
• if you eat corn porridge in the morning as breakfast, you can provide the body with energy for a long time without burdening the stomach;
• Phosphorites present in corn grits ensure the smooth operation of brain cells and enrich the body with protein. For a person who has suffered any ailment, this will have a strengthening effect.

Corn porridge will benefit both women who are carrying a child and mothers during lactation. This is confirmed by the doctors themselves.

For those who want to lose weight, corn porridge will not hurt either, because you can get enough of a small portion, and the feeling of hunger will not make itself felt for a long time. Macronutrients in the composition of porridge will help break down existing fats and prevent the formation of new deposits.

That's how many positive properties for a person has corn porridge. However, it is important that this healthy dish is still tasty and properly prepared.

Cooking proportions

When cooking corn, and any porridge, it is necessary to comply with certain proportions of cereals, water and milk. Some manufacturers indicate the cooking time and the proportions of water and milk on the packaging. Let's take a look at the labels:

So, the most common corn porridge from corn grits is cooked like this:

1. They take cereal and water in a ratio of 1: 3, that is, 1 part of cereal and 3 parts of water. If measured in glasses, then 1 glass of cereal and 3 glasses of water.
2. Water is poured into a saucepan and brought to a boil.
3. Cereals are thrown into boiling water and boiled over low heat for 20-25 minutes, so that the water is almost completely absorbed.
4. Then add 1 glass of hot milk, salt and sweeten to taste.
5. Cook over low heat for another 15-20 minutes.
6. After turning off the fire, let the porridge stand under the lid for another 10-15 minutes.

We express the proportions of cooking corn porridge in the form of a table:

You can cook porridge just in water, or just in milk. Whoever likes it. But the initial proportion of the liquid remains unchanged: 1 to 3 (1 part of the cereal and 3 parts of the liquid). Grain absorbs moisture, swells. If you break the proportion, it may turn out to be either too liquid or thick. But after all, the taste and color ... So, we advise you to experiment and create the ideal proportion for yourself, to your own taste 😉