Cooking corn porridge according to the most delicious recipes. How to cook milk porridge from corn grits - step by step recipes in a saucepan, cauldron or slow cooker with a photo

Corn porridge - a suitable dish for the diet healthy eating. It is energetically valuable, low-calorie, gluten-free, rich in slow carbohydrates and minerals. Corn dishes go well with various vegetables, cheeses, cilantro, basil and other herbs. Children's porridge can be seasoned with yogurt, served with dried fruits, canned peach slices, jam. In Italy, polenta is brewed from this product, in countries of Eastern Europe- hominy. We will tell you how to cook corn porridge correctly, and how long it takes.

Subtleties of cooking

Corn is native to Central America. In the Middle Ages, the nucleoli were ground roughly, so the porridge was cooked for a long time. Now the cooking process has noticeably accelerated, as they are turned into small grains. Before cooking, the crushed plant is poured into a sieve and washed. If the porridge is cooked in a saucepan, use dishes with a thick bottom. How much water do you need? To get a thick dish, take three glasses of liquid, liquid - four.

Recipe on water

To prepare a side dish for 6 people, take a glass of cereal, 600 ml of water, 30 ml of vegetable (preferably olive) oil, a pinch of salt. A porridge created by traditional recipe, can be served with herbs, stewed vegetables, mushroom sauce. The whole process of cooking in water takes 40 minutes.

Cooking method:

• A pot of water is put on fire. The boiled liquid is salted, corn is thrown into the dishes.
• The fire is kept to a minimum. Porridge, stirring occasionally, is boiled in water under a lid.
• After a third of an hour, the fire is turned off. Pour in the oil and mix everything.
• For another 10 minutes, the pan is kept closed so that the side dish “reaches”.
• Porridge is laid out on plates and served hot.

A dish according to this recipe can be cooked not only on the stove, but also in the oven. For this, corn is placed portionwise in ceramic pots with salted liquid. The dishes are covered with lids and placed in an oven preheated to 180 degrees. An hour later, the dish is taken out. Fill it with oil, sprinkle with herbs. How many minutes do they keep corn in the microwave? In the microwave oven, porridge is cooked at maximum power for 7 minutes. Then they take it out, mix it and put it back in the microwave for another 5 minutes.

Classic polenta recipe

Polenta, according to an old Italian recipe, is made from coarse corn in thick-walled cast iron cauldrons. However, it is good to prepare a traditional dish you can use it in a regular pot. For a glass of cereal, you need to take a liter of water and 150 ml of liquid. Other ingredients will be required: a tablespoon of flour, 100 ml of olive oil, paprika, salt.

Cooking method:

• Boil liquid in a saucepan. Add corn and simmer over low heat.
• Stir regularly. After half an hour, remove from the stove. Whip the porridge boiled in water with a whisk.
• Cover the tray with cling film. Put the corn mixture on top.
• Form a layer from porridge. When the mass hardens, pour sauce over it and cut into portions.

How is gravy prepared? Oil is heated in a frying pan. While stirring, add flour. Next, the mixture is simmered over low heat. Salt, sprinkle with paprika. Polenta can also be served in a different way: lightly fried on olive oil pieces from corn porridge, season them with garlic and tomatoes.

Recipe in a slow cooker

A slow cooker allows you to significantly facilitate the process of cooking porridge. How long it takes to cook depends on the model of the unit. In some slow cookers, crushed corn is boiled in water for less than an hour. In others, the “porridge” mode is designed for 2 hours. It is advisable to adhere to the deadlines indicated in the instructions, since several stages of processing the nuclei are replaced during the recommended cycle in the multicooker. As a result, the dish is soft and crumbly. Grains can be cooked faster if the multicooker has a multicooker function. First, the porridge is steamed in the "croup" mode. After a third of an hour, the “multi-cook” function is used, setting the temperature to 150 degrees. After 10 minutes, the dish is ready.

The original recipe for children - porridge "Sun" in a slow cooker. To prepare a dish on the water you will need: a glass of cornmeal, 300 g diced pumpkin pulp. 2 cups coconut milk, a glass of water, salt and sugar. Put the bowl with all the ingredients in the slow cooker. Cook the dish for half an hour in the "milk porridge" mode. After the signal, give the porridge a quarter of an hour to “reach”. If desired, this recipe in a slow cooker can be modified. Sugar, for example, can be replaced with honey or dried fruits.

Porridges occupy a special place in the diet of every person, as they are a storehouse of vitamins, minerals, amino acids, proteins, carbohydrates and fiber. Porridge can act as a full breakfast, lunch or dinner, as well as a side dish, and it occupies a special place in baby food. All cereals are divided into crumbly, viscous and liquid, depending on the cereals used. However, very often novice cooks are faced with such a problem as ignorance of the basics of cooking cereals. For example, few people know how to cook corn grits. To properly prepare the second dish of cereals, you just need to follow a few simple tips.

Consider what it is and how it is prepared.

It should be noted that corn grits contain a large number of silicon, which helps strengthen teeth, and few calories. It promotes the removal of fats and toxins from the body, improves activity of cardio-vascular system. Cereals are widely spread in Moldova and Romania, here they are cooked regularly. But how to cook corn grits?

First you need to put salt, sugar and the cereal itself (at a ratio of 1: 2) into boiling water or milk and simmer for five minutes, then cover the pan with a lid and cook for another fifteen minutes. This is the most common way to prepare corn porridge.

Very often, ready-made porridge is diluted with milk, yogurt or fruit puree. They also use fried tomatoes, onions and peppers as an additive to porridge, and at the end of cooking, cheese cut into small pieces is added to the pan. Also served with cream, cheese or pumpkin.

Let's consider another recipe, like cereals, if a sufficiently large cut is used.

It is necessary to pour cereals into boiling water (at a ratio of 1: 1) and cook on low heat for ten minutes, after which milk is poured into the pan, sugar is added, and everything continues to cook for another twenty minutes. After all, the pan is removed from the stove and placed in the oven for half an hour.

Thus, now every culinary specialist knows not only how much corn grits are cooked, but also how it is cooked correctly.

You need to know a few rules for making viscous cereals, which include corn. Such cereals are cooked in milk or water, and all grains must be boiled. The finished dish is poured with butter and sprinkled with sugar.

You can also make a casserole out of corn grits. Let us consider in detail how and how much to cook corn grits in this case.

This will require half a kilogram of cereal, two liters of water, one yolk, grated cheese, two glasses of milk, butter and salt.

Groats are poured into a saucepan with cold water, salted and boiled. Ready porridge should be put on a greased baking sheet, grease with yolk, sprinkle with cheese and pour over the next. oil. The dish is baked in the oven and served with hot milk.

It should be noted that corn grits are a source of protein, lysine and tryptophan, carbohydrates that normalize blood sugar levels. In addition, carbohydrates contribute to the strengthening nerve cells, which has a positive effect on all nervous system a person, so corn porridge is recommended for elderly people. At the same time, regardless of how to cook corn grits, it will still benefit the body, excluding the possibility of lowering cholesterol levels in the blood, promoting the removal of fats from the body and preventing its aging. Therefore, regular consumption of porridge from corn helps to improve complexion, cleanse the skin and even prevent the development of oncology.

Originally from America, corn came to Europe only in the Middle Ages. But it came to the present as a national product in Romania, Moldova, Italy. In the first two countries, groats from it become the basis of hominy. In Italy, for many centuries, polenta has been prepared from it, which is saturated with a variety of flavors.

Features of cereals

In the corn family, only one species is cultivated plant. And it was used more than 60 centuries ago by American indigenous peoples to make cereals and bread. The difference between modern corn and "prehistoric" corn is the size. According to ancient sources, the ears then reached a length of only 4 cm.

The Maya Indians took up the selection of culture. Thanks to the crossing of food corn with wild corn, they managed to achieve an increase in cobs up to 15 cm. Since then, the world's first cereal crop has not changed.

Today, corn is sized according to the size of the kernels, and grits according to the type of grinding. In the Middle Ages, exclusively coarse large groats were used, which required long-term boiling. modern industry allows you to get porridge fast food due to the smallest fragmentation of nuclei.

The use of corn porridge in nutrition is justified due to:

• its low calorie content- 86 calories per 100 grams of the product, which makes the product suitable for dietary nutrition;
• gluten free- corn is suitable for people with individual intolerance to cereal protein, which provokes persistent inflammatory process in the intestine and malabsorption. The absence of gluten allows the use of cereals in the first complementary foods of infants at the age of 6 months.

Cooking technique. How to cook porridge

On sale you can find bright corn grits yellow color. Features of its preparation are as follows.

• Grains need to be washed. It is convenient to do this in a sieve through which dust will leave with water. So you exclude the presence of excess moisture when cooking the product.
• Use a thick pot for cooking.. Porridge is not boiled, but languishes, therefore it often sticks to the bottom. To prevent this, it is important to choose dishes with a thick bottom. And often stir the cereal during the cooking period.
• How many minutes to cook corn porridge depends on the degree of grinding. But on sale is usually presented cereals of medium grinding, for the preparation of which 30 minutes is enough on low heat.
• Place corn in boiling water. Pre-add salt or sugar to it, depending on the purpose of the dish.
• The most tender is corn porridge with milk, the recipe of which includes the addition of butter for dressing. Milk can be combined with water to prepare breakfast. As a side dish, cereals are cooked on water.
• For a thin porridge, use 4 cups of liquid. For a thick garnish - 3 cups per cup of corn.
• The finished dish thickens. And this happens regardless of how much water you add to it. This property formed the basis for the preparation of Moldavian hominy, Italian polenta, Georgian gomi.

The most famous European recipe cereals made from cornmeal - polenta. It is boiled, laid out in a thin layer on a baking sheet, where it thickens. Thanks to the use of a steep "batch", the density of the formation is such that it can be cut with a knife. After cutting into portioned pieces, they are fried in olive oil, seasoned with garlic, tomatoes, and cheese.

In addition to cooking in a saucepan on the stove, there are other techniques.

• In the oven . Groats are placed in clay pots, poured with salted boiling water, covered with a lid. It reaches readiness within 1 hour at 180 °. served with butter, herbs.
• In the microwave. Use a glass bowl with a lid. Pour boiling water over the corn grits, put in the microwave, set the maximum power. Cook 7 minutes, stir, cook another 5 minutes.

Delicious recipes with corn grits

Corn porridge is good for breakfast cooked with milk. And for dinner, if served with meat, vegetables. Cheese, all kinds of peppers, Italian spices, Georgian cilantro will become excellent "partners" for her. On the children's table it will be supported by yogurts, homemade jams, canned peaches. We invite you to learn how to quickly cook corn porridge in milk, water and in Italian.

On milk

Milk porridge is easy to cook, you just need to keep the proportions, then it will turn out delicious, like in a kindergarten. The ideal solution and easy way delicious children's breakfast, and you can use this recipe already in the first year of a baby's life. Cook the porridge thinner, and serve immediately until it thickens. When using fat milk, the nutritional value of the product increases. But kids don't need it. It is ideal to combine cereals with milk 1-2.5% fat and dilute it with water, you get porridge as in the photo.

You will need:

• milk - 150 ml;
• water - 100 ml;
• corn grits - 40 g (2 tablespoons with a slide);
• butter - a piece;
• sugar - 1 teaspoon.

Cooking

1. Combine water and milk in a saucepan, put on fire. Add sugar.
2. Pour the prepared cereal after boiling, mix vigorously.
3. Boil for 15 minutes over low heat.
4. Add butter.
5. Boil 15 minutes.

During cooking, the dish must be stirred regularly. To reduce the cooking time, you can pre-grind the cereal in a coffee grinder. Then the porridge will cook in 15 minutes.

In the children's menu, use not sugar, but honey. It should be put on a plate before serving. It is also good to add raisins, chopped dried apricots, nuts, in the absence food allergies- candied pineapple. AT winter time a real storehouse of vitamins will be corn porridge with apples.

On the water

A porridge without milk is suitable as a side dish for meat and fish. It is especially good with bolognese sauce, which can be prepared from minced meat, with tomatoes and basil. He will bind the ingredients together, decorate the dinner with delicious gravy.

You will need:

• corn grits - 1 glass;
• water - 3 glasses;
• salt - a pinch.

Cooking

1. Pour water into a saucepan, bring to a boil.
2. Add salt.
3. Pour the prepared cereal, stirring vigorously.
4. Boil for 30 minutes, stirring occasionally.

Serve immediately, while still hot. Otherwise, you risk getting an unexpectedly thick consistency.

In Italian

The classic Italian polenta is cooked in thick-walled cauldrons from the coarsest grains. But you can cook it right in regular saucepan. We invite you to “conjure” this dish, and in addition to it, prepare a delicate cheese sauce.

You will need:

• corn grits - 1 glass;
• water - 4 glasses;
• milk - 150 ml;
• hard cheese - 100 g;
• flour - 1 tbsp. a spoon;
• butter - 100 g;
• paprika, salt.

Cooking

1. Pour water into a saucepan, bring to a boil.
2. Pour in the corn grits, simmer over low heat for 30 minutes. Stir regularly.
3. Remove from heat, put on a tray lined with cling film. Form a layer of the desired shape. Leave to thicken.
4. Melt the butter in a frying pan, add flour, simmer the mass.
5. Add grated cheese, paprika salt.
6. Cut the polenta into pieces, pour over the cheese sauce.

The most tender is the corn mass, which is not just mixed during the cooking process, but whipped with a whisk. For the perfect consistency and velvety taste, you can add a spoonful of olive oil to it.

Try how to cook corn porridge with water or milk. And do tasty dish according to an old Italian recipe. They make a great addition to your daily diet!

Pour 3 cups of milk into a saucepan and bring to a boil. While constantly stirring the milk with a fork or whisk, pour 1 cup of corn grits into it in a thin stream. Add salt and sugar to the groats to taste, cover with a lid and cook over low heat for 30 minutes, stirring frequently. After cooking, add a little butter to the pan, cover with a lid, wrap in a towel and let the porridge brew for another 15-30 minutes.

How to cook corn porridge with milk

Products
Corn grits - 1 cup
Milk - 3 cups
Sugar - 2 tablespoons
Salt - half a teaspoon
Butter - 50 grams

How to cook corn porridge with milk
1. Pour 3 cups of milk into a saucepan, put on medium heat, bring the milk to a boil.
2. While stirring, pour in 1 cup of corn grits. Usually crushed corn grits are not washed, but if there is visible contamination, wash the grits in a bowl, pouring 3-4 times with water.
3. Add 2 tablespoons of sugar and half a teaspoon of salt, mix.
4. Loosely cover the pan with a lid, cook the porridge over very low heat for 30 minutes, stirring often.
5. Wrap the pan in a towel and let the porridge stand for 30 minutes.
6. Put 50 grams of butter in a frying pan and heat over low heat until a characteristic smell of melted butter appears.
Serve porridge drizzled with melted butter.

How to cook hominy

Products for cooking hominy
Polenta - 100 grams
Pork - 200 grams
Eggs - 2 pieces
Water - 300 milligrams
Salt, pepper - to taste
Brynza / Feta - 1 tablespoon
Butter - 2 tablespoons

How to cook hominy
1. Cut the pork into cubes with a side of 2 centimeters.
2. Peel and cut the onion into half rings.
3. Pour half a liter of water into the pan, put on fire, wait until it boils.
4. Add meat to a saucepan with boiled water, cook for minutes.
5. Fry onion half rings for vegetable oil with the addition of a tablespoon of creamy until golden brown.
6. In another saucepan with 300 milliliters (glass) of water, boil the polenta.
7. Transfer the meat with a slotted spoon to the onion pan.
8. Gradually add the pork broth to the meat and onions.
9. Separately fry the eggs in butter
10. Serve the hominy, spreading the meat, fried eggs, cheese and cooked polenta on different plates.

In order for the hominy to turn out correctly, follow the proportions of water and polenta: 1: 3. Polenta, unlike many cereals, can be consumed both cold and hot.

Fun facts about polenta

Polenta is a flour made from corn grits that is boiled with water until thick.

The cost of polenta in Moscow is 100 rubles/half a kilo (price in Moscow as of June 2017).

The calorie content of polenta is 306 kcal/100 grams.

When preparing polenta, mushrooms, Mozzarella cheese, vegetables (tomatoes, potatoes, pumpkin), shrimp are added. You can also boil corn polenta in milk and serve it with jam or hot chocolate.

Seasonings for polenta - basil, oregano, black and white ground pepper.

Polenta is served with sour cream, adjika, muzhdei sauce.

Cook polenta in a copper cauldron, thick-walled saucepan or cauldron.

Polenta, unlike many cereals, can be consumed both cold and hot.

Polenta is very healthy - it supports cell renewal, prevents cancer, and has a beneficial effect on digestive processes. In diets, polenta replaces bread.

How to cook corn porridge in water

Products
Corn grits - 1 cup
Water - 2.5 cups
Salt - 1 teaspoon
Sugar - teaspoon

How to cook corn porridge in water
1. In a saucepan with a thick (or double) bottom, pour 2.5 cups of water, put on medium heat, bring the water to a boil.
2. Pour 1 cup of corn grits, 1 teaspoon of sugar and salt, bring the contents of the pan to a boil again, stirring constantly.
3. Reduce heat, cover the pan with a lid, cook for 30 minutes. Corn porridge burns easily, so it needs to be stirred often.
4. Wrap the finished corn porridge with a towel and let stand for 30 minutes.
5. Season corn porridge boiled with water with butter.

Fkusnofakty

- Corn porridge is suitable as a side dish for meat dishes.

Porridge from corn grits goes well with pickled cheeses - cut suluguni, cheese or feta into cubes and add to the finished porridge.
When preparing polenta, mushrooms, vegetables (tomatoes, potatoes, pumpkin), shrimp are added. You can also serve it with jam or hot chocolate.

Step-by-step recipes for corn porridge on water: classic, with dried fruits, meat, cheese, vegetables

2017-10-25 Marina Vykhodtseva

Grade
prescription

2340

Time
(min)

servings
(people)

In 100 grams of the finished dish

1 gr.

4 gr.

carbohydrates

17 gr.

112 kcal.

Option 1: Classic water corn porridge

The recipe is simple but sweet and delicious corn porridge. The dish is prepared on the water, it turns out fragrant and sunny, it can be a wonderful start to the day and its continuation. At will, you can increase or decrease the amount of flavoring ingredients (sugar, butter). Groats are used medium grinding.

Ingredients

• 150 g of cereals;
• 650 ml of water;
• 40 g of sugar;
• 6 g salt;
• 45 g butter.

Step-by-step recipe for classic corn porridge on the water

Put water on the stove. This is the amount for classic thick porridge. If you want to get a more liquid consistency, then you can add more liquid. Salt water, bring to a boil.

Sort out the cereal, rinse. Fall asleep in the water. Bring to a boil while stirring.

Add half the indicated norm of butter, pour all the sugar. Stir again, cover the pot.

Put the fire on minimal mode. Cook corn porridge for thirty minutes.

Open the pan, add the remaining butter. Stir vigorously. Return the cover to its place. Wrap the pan in something warm, leave for another 25-30 minutes, let the porridge infuse.

For cooking fast food can be added instead of butter vegetable fats. It is not necessary to use olive or sunflower, they do not go well with sweet cereals. It is better to give preference to coconut oil, it gives a very pleasant taste and aroma.

Option 2: Quick water corn porridge recipe

Corn grits are cooked from 30 to 40 minutes, which is quite a long time. It is for this reason that many refuse to cook such porridge. But if you have a coffee grinder at home, then you can reduce the cooking process to 10-12 minutes.

Ingredients

• 35 g of corn grits;
• 180 ml of water;
• 0.2 tsp salt;
• sugar to taste;
• 1 tsp oils.

How to quickly cook corn porridge on the water

Pour the grits into a coffee grinder, grind.

Measure water, pour into a saucepan, add salt, boil. Add sugar to taste. We take into account that here is one serving of porridge, so you don’t need to add a lot.

In a thin stream, like semolina, we pour the ground corn, quickly stirring the place where it enters the water with a spatula. Stirring, cook until boiling.

Now lower the heat a little, cook for 5 to 12 minutes, depending on the size of the grind. Household coffee grinders are not always ground into flour.

Add oil to the finished porridge, you can additionally pour jam or condensed milk.

You can absolutely also cook porridge with cornmeal, which is sold in stores. So that lumps do not appear when added to a boiling liquid, you can pour it through a strainer while stirring water or milk.

Option 3: Corn porridge on the water with pumpkin

The pumpkin version of corn porridge on the water will delight you with its special brightness. Of course, the taste and color will largely depend on the vegetable itself. It is advisable not to use fodder pumpkin; it is better to take dessert table varieties, they are sweet and bright.

Ingredients

• 90 g of corn grits;
• 200 g pumpkin;
• 450 ml of water;
• 25 g of oil;
• salt and sugar.

How to cook

The ingredients indicate the weight of the pulp without peel. Cut it into small cubes, put in a saucepan, add half of the prescription water, boil for 10 minutes until soft.

Open the pan, mash the pieces of pumpkin to make a gruel.

Add the remaining water to the pumpkin mass, it is better to take boiling water immediately, add salt and sugar to taste. Boil.

Rinse the grits, add to the pumpkin. Put a piece of butter, stir, cover.

As soon as the dish boils, remove the heat, simmer on the stove for 30-35 minutes. Let the finished porridge brew a little more so that it reveals the taste. When serving in a corn dish, you can add more butter.

If you are not embarrassed by pieces of pumpkin in porridge, or vice versa, you can add them to the dish after boiling the cereal with spices, then cook everything together. In 30 minutes, the vegetable will still reach readiness and delight with taste.

Option 4: Corn porridge on the water with meat

An unsweetened version of corn porridge on the water with the addition of meat. This dish is great for breakfast, lunch and dinner, it will greatly diversify your daily diet and please you with brightness. The recipe calls for dried herbs de Provence. If you like their taste, then you can safely increase the amount.

Ingredients

• 400 g pork;
• 1 st. corn grits;
• 3 art. water;
• 30 g of oil;
• 5 basil leaves;
• 0.5 tsp provencal herbs;
• 3 onion heads;
• salt pepper.

Step by step recipe

Cut the washed pork pulp into strips, you do not need to make large ones so as not to delay the process of preparing porridge. Heat up the oil in a saucepan or cauldron. Lay out the meat. Fry until golden brown.

Cut the onion, the shape and size of the pieces are made to your taste. Pour over meat. Fry together for a couple of minutes. If not pork is used or the meat is harsh, then you can pour in a little water and simmer.

Add Provence herbs to the meat, pour out the washed cereals, pour in boiling water, measure according to the recipe. Salt and pepper the dish immediately.

After boiling, remove the fire, put on a tight lid, cook corn porridge with meat for about 30 minutes.

Open the porridge, add crushed basil leaves. Turn off the stove, leave the corn dish for 15 minutes, let it brew. During this time, the remaining liquid will go away.

You can use other meat or poultry instead of pork. With chicken, the dish is prepared very quickly, but if fillet is used, then it is placed after the onion and fried for just a minute. Otherwise, the white meat will become completely dry.

Option 5: Corn porridge on the water with raisins

A very sweet and appetizing version of corn porridge on the water. To prepare the dish, you can take light or dark varieties of raisins, the taste and aroma will depend on this. Do not forget to thoroughly rinse dried fruits before use, especially if there is a shiny coating.

Ingredients

• 270 g of cereals;
• 900 ml of water;
• 35 g of granulated sugar;
• 7 g salt;
• 70 g raisins;
• 30 g butter.

How to cook

Measure water for corn porridge, put on the stove, cover, bring to a boil. Salt immediately. Or take boiling water from the kettle, do all the same, it will be faster.

Sort the corn grits, rinse in water twice, pour into a saucepan. If specks appear on the surface when boiling, catch with a spoon. After boiling, cover, lower the heat, simmer the porridge for 25 minutes.

Sort and rinse the raisins several times, leave in the last water for five minutes. Then squeeze.

After the specified time has elapsed, open the pan, add butter, pour sugar. It is not always needed, since raisins are quite sweet.

Pour the soaked raisins, stir the seasoned porridge. Cover the pan, darken the dish for another five minutes.

Turn off the fire, wrap the corn porridge in a blanket or just leave it on a warm stove for 20-30 minutes. Before serving, stir the dish thoroughly, lifting from the bottom.

Similarly, you can cook corn porridge with dried cherries, cranberries, prunes. Or make a completely yellow dish by adding dried apricots. Cinnamon goes very well with such a dish, which can be added immediately to the pan or used to decorate the cooked porridge already on the plate.

Option 6: Corn porridge on the water with vegetables

Another recipe for a savory corn grits dish on the water. For cooking, you will need vegetables, as well as a variety of spices. You can use plain butter or ghee. The same option can be prepared with the addition of mushrooms. If champignons are used, then they just need to be finely chopped, fried with onions and other vegetables.

Ingredients

• 160 g of cereals;
• 630 ml of water;
• 70 g of oil;
• 150 g of onion;
• 150 g carrots;
• 2 bell peppers;
• 2 sprigs of rosemary;
• 1 tsp curry seasonings;
• 2 cloves of garlic.

How to cook

Melt the butter in a saucepan. Cut the onion into small cubes, start frying.

Peel carrots. It is better not to use a grater, as the dish will cook for a long time. Cut the carrots into cubes or neat straws. Transfer to saucepan onion. Stir, fry further.

Cut bell peppers in half, chop across strips or make cubes. Sprinkle over vegetables. Peel the garlic, squeeze into the total mass. Or finely chop the cloves, then sprinkle.

By the time of adding bell pepper the grain must be washed. Warm the pepper for a couple of minutes, add corn. Add about a teaspoon of salt, it is better to focus on your taste, pour water. Use boiling water.

Stir everything together with vegetables, cover the saucepan. Simmer the porridge over low heat for 40 minutes. If the cereal is small, then half an hour is enough.

About five minutes before readiness, remove the lid, stir the porridge well to the very bottom, level it and throw rosemary leaves on top. Cover, boil until the end. Then, without opening the lid anymore, leave the porridge for half an hour.

Corn grits can be washed and then soaked in the prescription liquid or part of it for a couple of hours. After swelling, it will cook much faster. But this can only be done with standard coarse and medium grinding. If the particles are small, resemble flour, then pre-soaking can only spoil the product.

Option 7: Corn porridge on the water with cheese

Another unsweetened, but very appetizing and sunny version of porridge with cheese. We definitely choose a fatty and high-quality product, especially since you don’t need so much. Rinse the cereal immediately, sort it out.

Ingredients

• 1 st. corn grits;
• 4 tbsp. water;
• 30 g butter;
• 80 g of cheese;
• 0.3 tsp pepper mixtures;
• salt.

How to cook

Measure water, pour into a saucepan, bring to a boil. Can you cook this porridge? chicken broth or vegetable broth. Salt, but take into account the type of cheese used. Some foods contain a lot of salt.

Pour in the cereal, stir the porridge until it boils, then reduce the heat, bring to full readiness, but do not remove from the stove.

Cut cheese into cubes or just grate. Also crumble the butter. If an already melted product is used, then nothing needs to be done.

Put cheese and butter together in porridge. Continuing to keep on the stove, stir the dish until all the lumps are completely melted.

At the end, you need to taste the corn dish. Add a mixture of peppers, salt. You can season the porridge with fresh herbs or use it for decoration.

Corn porridge thickens very quickly and even freezes, which allows you to cook dishes like hominy with various additives from dairy, meat, vegetable products and even mushrooms. But if you want to enjoy porridge and the dish is prepared for future use, then it is better to add more water.