What to cook from corn porridge in water. Economical corn porridge balls. Corn grits soup with mushrooms

Have you ever wondered how to cook corn grits? If you do not have children, then it is unlikely. And you probably cooked porridge with milk for children and nothing else. And let's see what else you can cook and how useful corn grits are in general. it is presented below.

To begin with, the correct name for corn grits is maize. Its ancestral home is South America, and this culture itself is very ancient. Corn has a lot useful properties, and most importantly, it has a unique property not to lose nutrients after heat treatment.

Porridge recipes

Believe me, porridge from this cereal can also be cooked in very different ways. Let's start with the most common recipe.

Corn porridge: classic recipe

4 large tablespoons of raisins should be soaked in warm water for 10 minutes. Rinse a glass of corn grits, pour 2.5 cups of hot water over it, add salt to taste, a little butter and raisins. Then cover the pot and put it in the oven. The finished porridge should be soft. Stir it and add a little more oil. When serving, add sugar to taste.

Porridge with feta cheese or feta cheese

It is very tasty to eat corn porridge with salty To do this, you need to boil a glass of cereal (you can in the oven, as in the previous recipe, or in a saucepan, the main thing is that it becomes soft). Sugar must be added to the porridge so that it becomes sweet enough. Then you need to chop 100 g of feta or feta cheese and sprinkle it on the porridge already on the plate. The combination of sweet and salty is very piquant.

Corn grits: casserole recipes

Porridge made from this cereal is very tasty if you make a casserole out of it.

Casserole with corn and cottage cheese

600 g of cottage cheese must be rubbed through a sieve to become very fine. Add 4 egg yolks, 100 ml of milk, 20 g of butter, 60 g of sugar, a little vanilla, 50 g of flour, 30 g of raisins (or walnuts - whichever you prefer), mix everything well, and then gently add 4 whipped into the protein foam. This fragrant mass must be put in a saucepan, previously sprinkled with crackers, and baked. When serving, pour over sour cream.

Casserole with corn, minced meat and vegetables

Pour 100 g of corn grits in 400 ml of boiling broth and cook for 15 minutes. Soak one stale bun in water, squeeze and knead by hand. Mix it with 1 egg and half a kilo of ground pork. Season with pepper, salt and nutmeg.

Put the porridge in a mold, put the minced meat on top and bake for about half an hour. In the meantime, cut 100 g of carrots into small pieces and boil together with 200 g of green peas in 100 ml. broth. Place the carrots and peas on the minced meat, sprinkle with grated Gouda cheese (200 g) on top and bake for another 10 minutes.

Corn groats: baking recipes

Mchadi (cakes)

Two glasses of corn grits need to be washed, salted and gradually, little by little, add hot water to it and knead. Stir first with a spoon, and when it becomes plastic, knead with your hands, like a regular dough. The ideal dough for mchadi should be sticky. Then from it, again with your hands, you need to separate small pieces and form cakes (their thickness should not be more than a centimeter). In a frying pan, you need to heat sunflower oil and fry the cakes on it on both sides (they should be covered with a golden brown crust). To prevent the cakes from becoming greasy, place them on napkins so that the oil is absorbed. The last step is to cut the ready-made, still hot cakes lengthwise and put thin pieces of cheese, for example, suluguni, inside. It will melt slightly from hot cakes, and you will get a very tasty dish!

Curdled milk pie

200 g to be mixed with a pinch of baking soda. Another 200 g - with a spoonful of sugar, two glasses of yogurt, 3 eggs, a spoonful of butter and a pinch of salt. Mix everything thoroughly and combine both mixtures. Put this dough on a baking sheet and bake for 40 minutes. You will get a delicious low-fat pie. It can be served with sour cream or jam.

I hope now you will not have a question about what to cook from corn grits!

Once maize was called the queen of the fields, but now it can only be called a frequenter of cinemas. Flavored popcorn instead of natural corn porridge meets the “on-the-fly” nutritional requirements of many modern people... And yet, not all have replaced the tasty and healthy food fast food. Moreover: more and more young housewives strive to feed their loved ones with fresh dishes from quality products. And corn, or rather corn grits, can become one of the components of a balanced diet. You just need to learn how to properly cook corn grits so that the menu turns out to be varied, tasty and healthy. Want to try? It couldn't be easier!

Corn grits: composition, benefits and cooking features
Corn has been a source of food for humans for 12 thousand years, since the inhabitants began to cultivate it. South America... For them, it served as the basis for the development of civilization, and for modern gourmets, it served as a raw material for the preparation of many different dishes... Corn cobs are eaten fresh and boiled, baked and canned and individual grains, but the most profitable option is processing the grains into cereals. Depending on the degree and type of processing, corn grits are different:

Polished corn grits. The grains are peeled and crushed, and their edges are rounded. Such corn grits differ in particle size, depending on which they are numbered in categories from the first to the fifth.
Large corn grits. The grains are cleaned and crushed, but not polished. Such particles different shapes used for the manufacture of cornflakes, casseroles and some types of national dishes.
Small corn grits. The grains are cleaned, crushed and additionally crushed to make them suitable for the production of confectionery, porridge fast food and other semi-finished products.

The larger the corn grits, the more useful it is, and the more nutrients are stored in its composition. They are 75% slow carbohydrates, and only 1% fats. Therefore, meals made from corn grits are an excellent source of energy, which is released gradually and relieves hunger for a long time. They are useful for people of all ages, from children to the elderly. Athletes value them for their nutritional value, while fashion models value them for their dietary properties. At the same time, corn grits are rich in vitamins (A, E, PP, group B), carotene and minerals (iron, silicon), good digestibility of which is ensured optimal ratio and the presence of dietary fiber.

Nevertheless, people with high acidity, and especially gastritis or stomach ulcers, need to be careful about cooking and eating corn grits. But it has a beneficial effect on the intestines, preventing putrefactive processes and stopping fermentation. Corn grits in any form should be included in the diet with weak vessels and heart muscle. And it also does not cause allergies, therefore it is included in baby food from the first months of life. Older kids, teenagers and adults can eat corn dishes at least every day, fortunately, their variety is great. Ideas for culinary experiments can be borrowed from national cuisines. For example, Romanians have thick hominy, Italians have nutritious polenta, and Georgians have aromatic gomi porridge. But first you need to learn how to cook classic corn porridge.

Corn grits recipes
To cook delicious corn grits, you need to choose the right one. Most often in our stores there is a fairly small corn grits, the particles of which have the same size and bright yellow color. It is this cereal that is the most versatile: porridges, casseroles, soups, and baking fillings are good from it. Still, it is better to start your acquaintance with corn grits with traditional porridge. Moreover, even she alone has several varieties, the recipes of which will be enough for more than one delicious and hearty dinner. We offer you the most successful, time-tested options:

Corn porridge on the water. Take 1 cup corn grits, 2 cups water, 2 tablespoons butter, a pinch of salt. Rinse the cereals in cool water. Pour 2 cups of water into a saucepan, add salt and bring to a boil. Place the washed cereals in boiling water and reduce the heat under the saucepan to below medium. Stir constantly so that the porridge does not burn, and cook for 25 minutes. Then cover, extinguish the heat, and leave the corn porridge on the stove for 10 minutes. After this time, put in the oil and stir it. Serve the porridge hot with cheese (9 especially cheese), herbs, vegetables - from the specified amount of ingredients, about 6 servings of porridge are obtained. If you increase the volume of water, the porridge will turn out to be more liquid, for an amateur. Alternatively, you can substitute vegetable oil for butter if you want to limit the amount of animal fats in your diet.
Corn porridge with milk. Take 1 cup of cornmeal, 3 cups of milk, a handful of seedless raisins, 2 tablespoons of butter, 1 tablespoon of sugar, and half a teaspoon of salt. Go over and rinse the cereals. Soak the raisins in boiling water for 5-10 minutes. Pour milk into a saucepan, salt and bring to a boil. Then put cereals, sugar in boiling milk, stir and cook over low heat for 25 minutes, stirring regularly. Then add the butter, stir the porridge and close the pan tightly with a lid. Leave on the stove for 10 minutes, then serve. Raisins can be replaced or supplemented with other dried fruits, candied fruits, or additives of your choice. Sweet corn porridge can be eaten not only hot, but also cooled down with jam, condensed milk or honey.
Corn porridge with pumpkin in a slow cooker. Take 1 cup of corn grits, 1 cup each of water and milk, 100 grams of pumpkin pulp, 2 tablespoons of butter (can be replaced with vegetable oil), 1 tablespoon of sugar, half a teaspoon of salt. Sort out the groats and rinse, completely drain the muddy water. Cut the pumpkin into small equal cubes. Put cereal and pumpkin in a multicooker bowl, salt, add sugar and pour milk and water. Stir, close the lid and turn on the multicooker for half an hour in the "milk porridge" mode. Then add the butter, stir and heat for another 10 minutes. Cow's milk can be substituted for goat's milk in this and other corn porridge recipes. Instead of or with pumpkin, try adding an apple, pear, grated sweet carrots, and / or dried fruits to the porridge.
Corn casserole. Take half a cup of corn grits, half a cup of canned corn, half a liter of milk, 5 chicken eggs, 100 ml cream, 100 grams each ham and hard cheese, 2 tomatoes, 1 bell pepper, a pinch of salt, ground black pepper and nutmeg, half a bunch of green onions and 1 tablespoon of vegetable oil. Salt milk and bring to a boil, add clean cereal and cook until porridge is cooked, stirring occasionally. Meanwhile, separate the whites of the two eggs and beat until lather. Put two yolks, canned corn into the prepared, slightly cooled porridge and mix. Then add the whipped egg whites and stir again until smooth. Peel and chop the tomatoes and peppers. Cut the ham into small pieces. Mix the remaining three eggs with cream and beat a little, salt, add spices. Grate the cheese and put half in the cream along with the ham and vegetables. Grease a heatproof baking dish and place the porridge on the bottom. Top with cream with additives, sprinkle with the remaining cheese. Preheat the oven to 200 ° C. Cook the casserole on a medium wire rack for about 40 minutes, then let cool in the oven. Sprinkle with chopped onion and cut across into several pieces before serving.
Polenta with cottage cheese and cheese. Take 1 cup of corn grits, 1 cup of milk, 2 cups of water, 100 grams of cottage cheese and parmesan (you can replace it with another hard mature cheese), 3 cloves of garlic, a little bit of fresh basil and dill, a pinch of salt and 1 tablespoon of olive oil. Sort the groats and rinse. Boil 2 cups of salted water, add cereal and simmer over medium heat, stirring occasionally. After 7 minutes, add milk to a saucepan, stir and reduce heat to low. Cook the corn grits under the lid until the porridge is cooked, stirring occasionally, for 25 minutes. Meanwhile, grate the cheese and add half of it to the finished porridge. Stir until smooth. Grease a glass baking dish with oil, put the porridge on its bottom in an even layer of about 1 cm, flatten and leave to cool. The cooled porridge should freeze. Finely chop the greens, crush the garlic with a press, mix with the cottage cheese. Place the curd filling on the porridge and cover with the remaining cheese. Bake in microwave oven within 5 minutes and leave for another 10 minutes after turning it off.

In addition to the listed dishes, you can bake pancakes, pancakes from corn grits and add it to soups and stews. It goes well with meat, fish and vegetables, emphasizing their taste and giving its own flavor and aroma. For breakfast and as a snack, it can be used to make corn tortillas, and sweet pastries with corn grits it turns out tender and crumbly, with a pleasant warm shade. You can cook it on the stove, in the oven, in the microwave and in a multicooker. In other words, cornmeal is a versatile product that works equally well for sweet and savory foods. This means that you will surely fall in love with cornmeal dishes and will cook them often.

Corn grits are one of the healthiest. It contains such necessary carotene for our health (provitamin A), vitamins B1, B2, C, PP, as well as the amino acids lysine and tryptophan. Corn grits not only nourish the body, but also, due to its high fiber content, cleanses it of toxins and radionuclides, and also reduces fermentation in the intestines. That is why she is loved all over the world. There are many different recipes for corn grits. The most popular of them are banosh, polenta and hominy.

To make these dishes tasty and healthy, you need to take perfectly yellow corn grits of this grinding to get healthy dish but with a delicate creamy texture. Optimal for such recipes will be TM Zhmenka corn grits.

How do you cook all these corn porridge? What is their feature? FeelGood will answer that.

Hutsul banosh: recipe

Banosh - Hutsul corn porridge with sour cream and cream - is a visiting card of Western Ukraine. Banosh (banush) is served with mushroom gravy, cracklings, or simply sprinkled with feta cheese (originally sheep cheese).

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You will need:

850 ml sour cream

For mushroom sauce:

0.5 kg of champignons,

Small onion

200 ml sour cream

1 tbsp. l. flour

How to cook banosh:

Dilute sour cream with a glass of water, then pour it into a cast-iron boiler and bring to a boil. After that, stirring constantly, add corn grits to the sour cream. You should get a thick, homogeneous mass. We reduce the heat to low and begin to grind the porridge with a spoon so that the drops of the resulting oil come to the surface. Add salt and a pinch of sugar if desired. You will notice when the banosh is cooked - it will easily come off the sides of the boiler.

Mushroom sauce

Finely chop the onion, fry in a little oil, add the finely chopped champignons, cover and simmer for 20 minutes. Stir flour in sour cream and add to mushrooms. Cook for another 5 minutes and turn it off.

When the banosh is ready, pour the mushroom sauce and, if desired, sprinkle with grated feta cheese.

Italian polenta: recipe

Polenta is a traditional Italian dish made from cornmeal or cereal. Usually polenta is used as a side dish or as an independent dish with various additives (mushrooms, meat, anchovies, etc.), fried or baked, etc.

You will need:

250 g of corn grits TM "Zhmenka"

750 ml water

100 g butter

How to make polenta:

Salt water and pour into a saucepan with thick walls. Boil. Now you need to gradually add corn grits, constantly stirring the future porridge with a wooden spoon. To prevent lumps from forming, maintain the same temperature - it should be close to boiling.

When the cereal is completely poured into the pan, reduce the heat and cook the polenta for about half an hour (remembering to stir constantly). The finished polenta, like the banosh, will begin to separate from the sides of the pot.

After the porridge is ready, add butter to it and mix well with a spoon or chop with a blender. Put in a mold and bake in the oven for 15-20 minutes over low heat. Cut cold polenta into cubes, brush olive oil and grill on both sides.

On polenta, you can lay out various vegetables, seafood or sprinkle generously with cheese.

Moldavian hominy: recipe

Mamalyga is the backbone of the Romanian and Moldovan cuisine. According to the legend, hominy is "a piece of the sun that God gave to the Romanians." It is always served with sour cream seasoned with garlic and grated feta cheese.

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You will need:

500 g of TM Zhmenka corn grits

100 g butter

Salt to taste

How to cook hominy:

Boil the water, adding the desired amount of oil and salt. When the water boils, add the corn grits, making sure to stir the porridge constantly so that no lumps form.

Now, while still stirring, let the hominy cook over low heat for half an hour (you do not need to cover with a lid). Then we turn the finished porridge onto a large platter.

If desired, add sour cream, feta cheese, cracklings or melted butter to the mamalyga.

In addition to the fact that corn grits are extremely healthy and nutritious, when cooked correctly, they still have very decent taste characteristics. By including such culinary compositions in her diet, each housewife will satisfy the needs of the entire family.

What to cook with corn grits?

If corn grits are available, recipes for preparing meals from it will help to apply the product in home cooking effectively and tasty.

The easiest way to cook cereals is to cook porridge from it, using water, milk or broth as a liquid base. It is easy to diversify the classic taste of such a dish by adding vegetables, fruits or meat components.
If you add a serving of wheat flour to the base component, you get delicious pastries from corn grits: cookies or bread, pancakes or pancakes, all kinds of pies or casseroles.
Corn grits are the basis for many traditional dishes different nations... Among them are the popular Italian polenta, Moldavian or Romanian mamalyga, Georgian mchadi flat cakes.

Milk cornmeal porridge - recipe

A delicious porridge made from corn grits with milk can be an ideal dish for a dietary table, baby food and the diet of those who are trying to eat healthy wholesome food. In order for the cereal to boil well, it is initially boiled until half cooked in water, and then cooking is continued with milk.

Ingredients:

corn grits - 1 glass;
water - 2 glasses;
milk - 2 glasses;
granulated sugar - 1 tbsp. the spoon;
butter - 2 tbsp. spoons;
salt - 1/3 teaspoon.

Preparation

The groats are poured into boiling water and boiled with stirring until the liquid is completely absorbed.
Pour milk warmed to a boil, add some salt to the mass, sweeten it to taste and continue cooking with frequent stirring for 20 minutes.
Ready porridge is served hot, supplemented with butter.

Corn grits porridge on the water - recipe

If the topic for studying with a novice housewife is corn grits, recipes for making an elementary side dish from it or an independent dish with the addition of meat or other components should be considered as a matter of priority. The easiest way is to cook a thick porridge in water, which, if desired, supplement with meat.

Ingredients:

corn grits - 150 g;
water - 800 ml;
pork - 500 g;
onions and carrots - 1 pc.;
vegetable oil - 2 tbsp. spoons;
salt, ground black pepper.

Preparation

Small-sized meat is fried in vegetable oil.
Add chopped onions and grated carrots, brown for 15 minutes.
Lay corn grits, pour in boiling water, season the mass to taste.
After boiling again, corn grits with meat should simmer over low heat for about 40 minutes.
Stir the dish from time to time.

Hominy from corn grits - recipe

Further, how to cook one of the national dishes of Moldovan cuisine, which is also extremely popular among the peoples of the Caucasus. Like all traditional dishes from corn grits, hominy has its own characteristics of preparation and serving. The hot porridge is sprinkled with grated cheese, feta cheese, supplemented with melted cracklings, mushroom frying, or simply sprinkled with sugar or poured with honey, jam (for the sweet version).

Ingredients:

corn grits - 150 g;
water - 800 ml;
salt.

Preparation

In a cauldron or a saucepan with a thick bottom and walls, heat the water to a boil, add some salt to taste and add corn grits little by little, while continuously stirring the contents of the pot.
Cook the porridge with frequent stirring for 40 minutes, maintaining a minimum heat under the container.
Thick hominy from corn grits is served hot to the table.

Corn grits soup - recipe

To cook delicious dishes for the first of the corn grits, you can use both intricate and multicomponent recipes and simple and laconic recipes, using those for subsequent culinary experiments. You can cook the soup in chicken or beef broth, and for the lean version with mushrooms or just in water.

Ingredients:

water or broth - 1.5 l;
potatoes - 5 pcs.;
onions and carrots - 1 pc.;
oil - 2 tbsp. spoons;
greens - 0.5 bunch;
bay leaf - 1 pc .;
allspice peas - 2 pcs.;
salt pepper.

Preparation

Pour the prepared cereal into boiling water or broth, cook for 45 minutes.
Lay potato cubes, and after 5 minutes of boiling, onions and carrots sautéed in butter.
Season the soup with corn grits, add laurel, pepper, herbs, warm the potatoes until soft and serve.

How to make corn grits polenta?

From Italian cuisine, which is essentially nothing more than the preparation of well-boiled corn porridge. In Italy, the dish is prepared from corn flour, served with a wide variety of sauces, used as a basis for all kinds of casseroles, snacks and even desserts.

Ingredients:

corn grits - 1 glass;
water - 4 glasses;
salt.

Preparation

Corn grits are ground in a coffee grinder to obtain flour.
Boil water, add some salt.
While stirring continuously, add cornmeal to the boiling liquid.
Cook the mass with frequent stirring until it thickens or until the moment when the mass will hold on to the spoon and move away from the walls of the dishes.

Corn grits cutlets

For vegetarians or fasting people, cornmeal dishes will be interesting, the recipes for which are performed without the addition of oil and other animal products, and the result is quite suitable for independent meals. Ruddy cutlets made from thick corn porridge can be served with vegetables or gravy for dinner, lunch or breakfast.

Ingredients:

corn grits - 0.5 cups;
potatoes - 2 pcs.;
greens to taste;
vegetable oil - 50 ml;
sour cream or lean mayonnaise - 2 tbsp. spoons;
salt pepper.

Preparation

Grits are poured into boiling, salted water and boiled with stirring until soft boiled.
After cooling, add chopped potatoes, herbs, a spoonful of butter and sour cream to the porridge.
Salt the mass, pepper, mix.
Round cutlets are made and fried in vegetable oil on both sides.

Corn grits pancakes

Dishes made from corn grits are a real find for those who are contraindicated in the use of gluten and as a result of baking from wheat flour. In addition, with a skillful approach, such culinary creations turn out to be surprisingly tasty and will appeal to any fastidious eater. You can verify this by preparing ruddy pancakes according to the following recipe.

Ingredients:

corn grits - 200 g;
milk - 250 g;
eggs - 2 pcs.;
sugar - 3 tsp;
salt - a pinch;
vegetable oil - 2 tbsp. spoons.

Preparation

Grind the groats in a coffee grinder until flour is obtained, after which they are mixed with salt and sugar.
Beat eggs with milk separately, stir in to the dry ingredients, stirring with a whisk until the lumps dissolve, add butter.
Bake corn grits pancakes the traditional way in a preheated pan.

Homemade cornmeal cookies

By following the following recipe, it will be possible to prepare, which should be taken of the finest grind or grind for a more delicate taste of finished products in a coffee grinder. If you don't want to use citrus zest, you can flavor the base with vanilla or cinnamon.

Ingredients:

corn grits and wheat flour - 150 g each;
butter - 170 g;
eggs - 2 pcs.;
sugar - 150 g;
salt - a pinch;
orange or lemon zest - 1 tsp.

Preparation

Combine cereals with flour and a pinch of salt.
In another container, grind butter and sugar, add eggs one at a time, beat.
Stir the egg mass into the flour mixture, spread portions of the resulting dough on parchment.
Cookies are baked at 190 degrees for 15 minutes.

Corn grits

When looking for lean cornmeal dishes or gluten-free versions, the easiest thing to cook is. In contrast to classic products baked from semi-liquid dough, according to this recipe, the dishes are made in the form of round cakes from a thick custard corn base.

Ingredients:

corn grits - 2 cups;
water - 2.5 cups;
granulated sugar - 2 tsp;
salt;
frying oil.

Preparation

Corn grits are turned into flour using a coffee grinder, mixed with sugar and salt.
Bring water to a boil and, adding a little to the dry mixture, knead a dense but soft dough.
Form round pancakes and fry them in heated vegetable oil until blush on both sides.

Bread with corn grits in the oven

It turns out to be surprisingly aromatic, bright, sunny in color and amazingly tasty, which, as in other cases with baked goods, is preferably grinded for a smaller caliber or state of flour in a coffee grinder. Fresh yeast can be substituted in the recipe with two tablespoons of dry ones.

Ingredients:

corn grits and wheat flour - 200 g each;
milk - 250 ml;
fresh yeast - 40 g;
granulated sugar - 1 tbsp. the spoon;
egg - 1 pc.;
oil - 1 tbsp. the spoon;
salt - 1 tsp.

Preparation

Dissolve sugar in warm milk, dissolve yeast and leave warm for 15 minutes.
Add the beaten egg and salt mixture and wheat flour with chopped cereals.
Knead the dough by adding oil, leave it to approach for 2-3 hours, knead once in the process.
Spread the round cake on the floured parchment and bake the bread for 45 minutes at 180 degrees.

Corn grits casserole

A casserole made from corn grits, the recipes of which differ in composition and final taste, always turn out to be tasty, nutritious and appetizing. The idea of preparing such a dish will seem especially appropriate if there is ready-made corn porridge or polenta left over from yesterday's dinner.

Ingredients:

corn grits - 300 g;
water - 1 l;
fresh or sun-dried tomatoes - 400 or 150 g;
canned corn - 40 g;
green onions - 1 bunch;
pesto sauce - 100 g;
mozzarella - 200 g;
pine nuts - 50 g;
oregano - 2 pinches;
salt, pepper, basil, olives.

Preparation

Pour the groats into boiling water, add some salt and boil with stirring until they thicken and cook.
After cooling, the porridge is supplemented with green onions, corn, pepper and oregano, laid out in a mold, leveled.
Grease the pesto casserole on top, lay out tomatoes, mozzarella and nuts.
The dish is sent for 20 minutes in an oven heated to 180 degrees, served with basil and olives.

Mchadi from corn grits

Like other Georgian dishes from corn grits, mchadi are prepared from a laconic set of ingredients, and they turn out to be nutritious, fragrant and ruddy. Products can not only be fried in a pan, but also baked in the oven until blush. Serve tortillas with slices of suluguni, other cheese or bacon.

Ingredients:

corn grits - 2 cups;
water - 2 glasses;
salt - 0.5 tsp;
frying oil.

Preparation

The groats are ground in a coffee grinder to flour.
Add salt to the flour and, adding portions of water heated to a boil, knead the dough first with a spoon, and then with your hands.
Portions of dough are torn off, balls are rolled out of it, gently pressed.
Fry in a pan until blush on both sides.

Cornmeal pie

If you are fed up with the usual homemade baking recipes and you want to try something new, it's time to bake. So that the hard grains are not felt in the finished product, it is preferable to grind them before obtaining a coarse flour structure.

Ingredients:

wheat flour - 1 glass;
corn grits - 1 glass;
kefir - 1 glass;
sugar - 150 g;
eggs - 2 pcs.;
oil - 2 tbsp. spoons;
baking powder - 1 tbsp. the spoon;
raisins - 100 g;
margarine - 50 g;
salt, vanilla, powdered sugar.

Preparation

Beat eggs with sugar.
In another bowl, mix the dry components, pre-grinding the cereal in a coffee grinder.
Add egg mass, kefir, vegetable oil and margarine, mix and beat a little.
Add raisins, transfer the mass into a mold and bake for 40 minutes at 180 degrees.

Corn grits in a slow cooker

Those who are frightened off by the tedious long stirring of porridge during cooking should use a multicooker to prepare it. How much to cook corn grits in the device will entirely depend on the caliber of its grinding and the capabilities of the device: the presence of a pressure cooker function and the power of the device.

Cornmeal porridge is an extremely healthy product. It is made from ground dried corn kernels. Porridge can be used as a separate dish or as a side dish for meat and vegetable salads.

Bread is baked from corn flour, pies and various sweets are made. Delicious dietary soups are made from this cereal. Flakes are used in muesli as quick breakfasts.

These cereals are even made into tablets. Flour is also used in cosmetology to make masks.

Corn grits are of the following types:

Coarsely ground. These grains are used to make flakes. They are made from corn kernels.
Finely ground. This flour is used to make the favorite delicacy of children - corn sticks.
Sanded. Particles of kernels of various sizes are added to this cereal. The grains are ground on special equipment. Each grain has rounded edges.

General information about corn

In ancient times, American Indians worshiped corn. They considered this plant sacred. Medicines were made from the leaves of the bush. Even now, alternative medicine practitioners treat hepatitis with corn leaf tincture. And from the hairs - stigmas they make a decoction that treats indigestion.

The calorie content of corn porridge per 100 grams is approximately 330 kcal.

The dish is rich in useful trace elements, and also does not cause allergies at all. Therefore, doctors allow even small children to use it.

fatty acids: linolenic, arachidonic, which control blood cholesterol levels;
vegetable protein, which is building material for muscles;
vitamins of group B, A, E;
calcium, phosphorus, iron, potassium, copper, silicon.

Why is corn porridge useful?

The uniqueness of the product is that it retains its valuable qualities during cooking and frying. And all the useful trace elements and vitamins contained in the product are very easily absorbed by the body.

The benefits of corn porridge:

Regular consumption of the yellow product prevents depression in people, as well as chronically bad mood. Psychologists and nutritionists have proven the influence of the color of the product on the psycho-emotional state of a person.
Strengthening the nervous and immune systems. This is due to the content of valuable vitamins B5, B1. For people with mental disorders, doctors strongly recommend using this dish.
Prolongation of youth and beauty, thanks to the presence of vitamins A, E.
Vitamin PP regulates all important functions of the body.
Eating for breakfast normalizes bowel function.
A large amount of fiber, which is contained in cereals, helps to eliminate harmful toxins from the body.
Rich in carbohydrates and carotene. And these are those valuable trace elements that support strength, energy in the body in the absence of physical activity.
Grains strengthen the heart and blood vessels. Valuable grains regulate cholesterol levels, remove harmful plaques from blood vessels. Therefore, their regular use prevents heart attacks and strokes.
Recommended for expectant mothers. It contributes to the correct formation of the fetus, due to the content of valuable folic acid.
Corn porridge is a versatile product that is suitable not only as a breakfast, but also as a side dish, soups for meat and fish dishes.
A cereal product is a must for those who want to lose weight! Indeed, in spite of its satiety, it leaves no chance for the deposition of extra pounds.

Despite such an impressive list of advantages, there are also contraindications:

This product is low in calories. Therefore, it is contraindicated for people suffering from underweight.
In the presence of a stomach ulcer, it is also not recommended to use.
In case of diseases of the liver and gallbladder, you should consult a doctor, and then use this product.

Anyone can cook corn porridge. This lesson will take no more than 30 minutes.

Corn porridge recipes

It would seem that cooking corn porridge is as easy as shelling pears! But this unique product requires compliance with its own rules.

To improve the taste, you can add pieces of baked pumpkin to the dish, dried apples, apricot, prunes, canned peaches, pineapples, as well as raisins, peanuts and nuts.
Sugar should not be added for a salty dish. It is enough to add grated cheese and tomato paste.
The corn product is extremely healthy. Since it contains all the valuable trace elements and vitamins.
Regular consumption improves intestinal motility, has a beneficial effect on the liver.
The finished dish can be kept in the refrigerator for up to 2 days, and the cereal itself can be stored for about 2 years. Before buying, you should carefully look at the date of manufacture of the cereal.
When cooking, 4 parts of liquid are added to 1 part of cereal.
It is better to cook porridge in a thick-walled cast-iron pot.
If the dish turns out to be tough after cooking, then it should be darkened for another 5-10 minutes over low heat.
To prevent the porridge from burning, it should be stirred all the time during cooking.
Store the cereal product in a cool, dark place. A dry glass jar with an airtight lid works best for this.
Before cooking, the cereals should be thoroughly washed, foreign particles should be removed from it.
For a sweet dish, it is better to use honey over sugar.
To work in the kitchen, you will need high-quality utensils. A cast iron saucepan with a thick bottom will do. After all, wide walls retain heat longer, thanks to which they open better taste qualities dishes. In Russia, all porridge was cooked in the oven in thick cast iron.

How to cook corn porridge in water

Corn porridge on the water is a delicious, quick and healthy breakfast for the whole family.

To prepare 2 servings, you will need the following products:

corn grits - half a glass;
water - 2 glasses;
oil - 20 grams;
honey - 2 teaspoons;
salt - a pinch;
dried apricots.

How to cook:

Pass the cereals through a sieve and then wash.
Take another saucepan, pour 0.5 liters of water, salt, then bring to a boil.
Pour cereals into boiling water, make a lower heat, then cook for 15 minutes, stirring thoroughly.
Add oil to the cooked porridge, cover the pan with a tight lid, wrap the dishes with a towel to allow the dish to steam and gain flavor.
Arrange on plates, and add raisins and dried apricots on top. If you have fresh berries and fruits, you can add them to plates.

How to cook corn porridge in milk

Milk Corn Porridge Recipe:

Take a medium-sized saucepan, pour 150 grams of dry cereal into it.
Pour the mixture with purified water, volume 300 ml.
The porridge should boil and then simmer over low heat for 20 minutes. Bubbles on its surface will indicate readiness. It begins to increase in volume and "shoot".
Before the end of cooking, salt and add 10 grams of butter. After 5 minutes, turn off the gas, let it brew under a closed lid for another 10 minutes.
While the delicacy is gaining taste, we proceed to cooking milk. To do this, pour 1 glass of milk into a small saucepan and bring it to a boil.
Pour milk into a saucepan with porridge, turn it on again little fire and boil for 5 minutes, stirring occasionally.
You can add sugar or honey, as well as various dried fruits and nuts, so the dish turns out to be not only satisfying, but also healthy.

Children love corn porridge with milk. It is a very nutritious and healthy product for a growing body.

Popular corn grits dishes

Cornmeal pie

Required Ingredients:

wheat flour - 200 grams;
finely ground corn flour - 200 grams;
sugar - 150 grams;
egg - 1 pc.;
milk - 1 glass;
vegetable oil - 70 grams;
baking powder - 3 teaspoons;
salt - 1 teaspoon;
raspberries.

Cooking method:

Preheat the oven to a temperature of 200 ° C, and grease the deco with oil. During this time, take up the dough.
Pour wheat and corn flour into a large container. Add salt, sugar, baking powder. Mix everything.
Beat the egg into the flour mixture, pour in milk and vegetable oil, and then mix again.
Top the cake should be greased with egg yolk so that the crust turns out ruddy.
Place raspberries on the edge of the pie. Instead of berries, you can use slices of orange, banana or pineapple.
Put the viscous dough on a baking sheet and place in the oven for 20 minutes.

Italian polenta with cheese

Required Ingredients:

corn grits - 100 grams;
Parmesan cheese - 50 grams;
butter - 10 grams;
water - 400 grams;
salt to taste.

How to cook:

Take a saucepan with a thick bottom, pour water into it and put it on fire.
Grate the cheese.
As soon as the water boils, pour the cereal into the pan in a thin stream, stirring constantly so that there are no lumps.
Make the heat quieter, while continuing to stir, cook the porridge for another 5 minutes, until there is no water in the container.
As soon as the mass becomes so dense that it is able to hold a spoon, the fire can be turned off. (Time of full readiness - 25-30 minutes).
Put the thick mass on a pastry board, let it cool slightly.
Roll out this mass and make various shapes out of it using pastry molds. You can also use silicone molds, which should be filled with porridge.
Take a baking sheet, grease it and place the corn porridge figurines on it.
Put a small piece of butter on each figurine and sprinkle with grated cheese.
Send the deco to an oven preheated to 100 ° C. We set a timer for 20 minutes. During this time, the cheese should melt, forming a ruddy crispy crust on top of the cakes.
The finished composition can be decorated with caramelized pear or honey on top.

Corn porridge with mushrooms

Required Ingredients:

Pour cereals into boiling water in a thin stream, stirring gradually.

Turn off the gas after 10-12 minutes. Add frying pan and mix everything thoroughly.

Cover the pot tightly with a lid, wrap it with a towel and let it stand on the stove with the gas turned off for 1 hour.

After the dish has been infused and tasted, it can be served warm.

Corn porridge in a slow cooker

Required Ingredients:

cereals 200 grams;
water - 1.5 cups;
milk - 1 glass;
sugar - 1 tablespoon;
salt - half a teaspoon;
oil - 50 grams.

Multicooker Corn Porridge Recipe:

Sift the cereal and pass running water through it.
Pour the mixture into a bowl and add sugar and salt.
Pour 1 glass of water and 1 glass of boiled milk into a bowl.
How much to cook corn porridge? Usually the timer is set for 25 minutes.
As soon as the food is cooked, set the "Heating" mode. This is to make her crush.

You can cook gruel porridge in a double boiler. To do this, pour half a glass of cereal into a bowl and pour 2 glasses of water over it. Set the timer for 30 minutes and then add a spoonful of honey and a pinch of salt. After that, hold for another 5 minutes.

At the exit, it should turn out to be soft and delicate in its texture. Therefore, if coarse grains are available, then it should be grinded with a blender or coffee grinder. But in no case should the cereals be turned into dust. The grains should be up to 1 mm.

Multicooker corn porridge is the best breakfast solution. A morning meal is an energy boost for the day. Therefore, it is very important to choose the right diet for yourself for breakfast - this is health for the whole family!