Despite the active propaganda of the queen of the fields in the 60s of the last century, for some reason corn never took a leading position in the Russian diet. Rye bread and wheat porridge are simple foods that many generations of Slavs eat with gusto, but we have never gotten used to cooking corn grits. We more often associate corn with Comrade Dynin from the beloved “Welcome, or No Trespassing,” and sometimes with a not-so-healthy salad, which has no equal in its diversity of colors and taste. And packages of bright yellow beans gather dust on store shelves, not attracting buyers either with their low cost or color.

But it’s completely in vain. Corn grits contain 75% carbohydrates, which are easily absorbed by the body. Corn is rich in vitamins B1, B2, A, E, PP, microelements iron and silicon. Provitamin A - beta carotene - provides the wonderful sunny color of the cereal. The inhibitory effect of corn on fermentation processes in the intestines has been proven. Separately, we can emphasize the ability of cereal to remove toxins and radionuclides. Due to its low allergenicity, corn porridge is used in baby food.

Let's leave hominy to the Moldovans, and polenta to the Italians. We are waiting for corn porridge, adapted to the harsh Russian reality.

Corn porridge on water
To cook corn grits in water, you will need:

• water - 4 glasses;
  
• salt - 1 teaspoon;
  
• butter.
  

Corn grits have one unpleasant quality - the ability to stick to any pan in a matter of moments. This is related to the peculiarities in the preparation of corn porridge. It cannot be left on the stove without attention, even for a few minutes. It is better to choose dishes with a non-stick coating and a thick bottom, and carefully stir the bubbling beauty every 1-2 minutes.

The cooking process itself is extremely simple - pour the washed cereal with water and bring to a boil, after which you can do the exciting task of periodically stirring the porridge. You should not count on the miraculous qualities of Teflon or other coating - corn grits left unattended will burn even on the most expensive dishes.

During cooking, the cereal increases in size by 3 or even 4 times. Cooking time depends on the size of the cereal. The finer the corn grits, the faster the porridge will cook, on average it takes from 30 minutes to an hour. Keeping in mind the well-known proverb that porridge cannot be spoiled with oil, put butter in the finished dish, stir, seal tightly with a lid and let it “cook” for 10-15 minutes.

Sweet corn porridge with milk
For preparation you need:

• corn grits - 1 half glass;
  
• water - 2 glasses;
  
• milk - 2 glasses;
  
• salt - 1 teaspoon;
  
• butter;
  
• sugar - 3-4 tablespoons.
  

To cook corn grits in milk, you need to rinse it and add water first. Bring to a boil and, stirring, wait for a significant increase in volume, after which we pour in the boiled milk. Stir vigorously, add sugar, and, forgetting about other important matters, cook the porridge until tender. At the end of cooking, add as much butter as your heart desires.

You can serve corn porridge with jam, syrup and even ice cream.

The calorie content of the finished product is only about 100 kcal per 100g, so you can eat this dish without worrying about your figure.

Corn grits practically do not cause allergic reactions, so they can be safely included in children's diets. Golden corn grains contain a huge amount of vitamins. Dozens of different dishes are prepared from this grain - desserts, soups, salads, casseroles, etc. Today I offer the simplest recipe for making porridge from corn grits in water. The porridge turns out to be both tasty and healthy. I recommend you try it too!

Ingredients

To prepare porridge from corn grits in water you will need:
finely ground corn grits - 1 cup;
water - 3 glasses;
salt - 0.5 tsp;
sour cream or butter - to taste.

Glass with a volume of 250 ml.

Cooking steps

To prepare porridge, I use finely ground cereal. Cover the cereal with water and rinse it at least 5-7 times.

Then drain the water.

To cook porridge, it is better to use a cast iron pot (or a thick-walled pan). Boil water, add salt to taste. Add washed cereal to boiling water. The proportions for cooking corn porridge (ratio of cereal and water) are 1:3 or 1:3.5.
Cook over low heat, uncovered, for about 10-15 minutes, stirring occasionally. As soon as the porridge begins to “puff” like semolina and all the water is absorbed, remove the corn porridge from the stove.

Cover the cast iron with a lid and wrap it well with a towel, maybe even more than one. Leave the corn porridge cooked in water for about 25-30 minutes.

When warm, the porridge slowly “arrives” while remaining hot. The consistency is not very crumbly, but not too viscous, something in between.

Now you can optionally add butter or good homemade sour cream to the porridge. Any of the gravies from both vegetables and meat will suit corn porridge. My kids love this porridge with dried fruits and honey. When it cools, corn grits porridge cooked in water hardens well and then it can be baked in the oven with feta cheese or cheese, for example. Introduce cereal dishes into your diet, as they are very beneficial for our body!

Corn porridge recipes

how to cook corn porridge in water

20 minutes

90 kcal

5 /5 (4 )

Corn porridge is a well-known, very healthy food. It can be eaten by everyone: children, the elderly and people with problems with the digestive system, because it is very light and does not burden the body. At the same time, it contains a lot of vegetable protein, unsaturated fatty acids, calcium, potassium, sodium, iron and phosphorus. It is also rich in vitamins A, B, C and E. It is recommended for people who have problems with cholesterol levels, diabetes or allergies. This whole set of useful things motivates me to cook this porridge more often for myself and my children. And the best part is that it was very easy to prepare. When I didn't know how long should you cook corn porridge in water? I was afraid that it would take a lot of time in the morning. But it turned out that all it took was no more than 20 minutes. For children I usually make it sweet, but for myself - depending on my mood. The main thing is that it always turns out delicious and no one turns their nose up. I have already discovered all the advantages of this porridge for myself, so now I want you to learn how to cook it too.

How to choose the right ingredients

• To quickly prepare porridge, choose medium-ground grains, as coarse grains will take a long time to cook.
• The color of the cereal should be white or yellow in different shades, but in no case gray.
• If you bought cereal a long time ago and it sat in your cupboard for a long time, then it is better not to use it. She most likely lost her taste and smell.

Corn porridge

Kitchen appliances: sieve, pan, spoon.

Ingredients

Corn grits	1 stack
Water	4 stacks

Cooking process

Video recipe for making porridge from corn grits in water

In this video the girl says, how to cook corn porridge with water. Take a look and find out all the nuances of how to properly cook corn porridge in water, and what can be added to it.

How to cook corn porridge - a simple recipe. Recipe for cooking corn porridge

How to cook tasty and healthy corn porridge with water and milk. A simple and affordable recipe for preparing a dietary and nutritious dish for beginners and more experienced housewives. How long to cook, what can be added to the finished corn grits porridge to make it tastier for children and adults. Corn porridge is ideal both for children's menus and as side dishes for any other dishes. More details http://fito-store.ru/kukuruznaya-kasha.html

How to cook delicious and healthy corn porridge, water and milk. A simple recipe of nutritional meals for beginners or more experienced hostesses. How long to cook that you can add to the finished porridge of corn grits to make it taste to children and adults. Corn cereal ideal for a kids menu.

https://i.ytimg.com/vi/tvbT-MqyyrM/sddefault.jpg

https://youtu.be/tvbT-MqyyrM

2017-04-04T22:41:14.000Z

What to serve with corn porridge

Corn porridge is suitable for breakfast, lunch and dinner, so it can be prepared in different ways. You can serve it like hominy, with meat, salted cheese, sour cream and herbs. You can just make do with cutlets or stewed meat. You can replace it with fish. A salad of fresh vegetables wouldn't hurt either. If you are cooking for children or just porridge for breakfast, you can make it sweet. To do this, add a couple of spoons of honey and dried fruits. Or add nuts and candied fruits. You can also cook porridge with pumpkin, then it will be twice as healthy and tastier.

• If you want to stand near the stove less, then pour boiling water over the cereal.
• At the end of cooking, you can add a little oil to make the porridge more tender.
• If you need to know how to cook crumbly corn porridge in water, then there is an answer: just add one glass less water and cook until all the water has evaporated.
• To make corn porridge the consistency you want, follow the proportions of water and cereal. For liquid – 4:1, for crumbly – 3:1.
• To make the porridge even tastier, let it sit for a while. For example, cook porridge in the evening to have breakfast.

Other options

Corn porridge made with milk is very tender and tasty, so if you are going to cook for children, then use this recipe. You can cook not only on the stove - make corn porridge in a slow cooker. Then you don’t have to stand over it and interfere all the time, which saves a lot of time. You can also prepare other vegetable porridges, for example, pumpkin or pea, which have a lot of benefits. And all this is very tasty if you know how to cook it correctly.

Did you have a delicious porridge? How did you prepare it and what did you serve it with? Tell us in the comments what you liked and what you did differently.

How to cook porridge

How to cook corn porridge in water? Thanks to this step-by-step recipe with photos and videos, you can delight yourself and your loved ones with this healthy porridge!

35 min

140 kcal

4.5/5 (8)

Corn porridge is a real star among porridges. It is so useful that it is simply impossible not to cook it. Every housewife must have a recipe for such a dish, because cooking such porridge is a great way to diversify the home menu. In addition, this dish is a real lifesaver, because it cooks quickly and does not take much time to prepare. You will learn how to cook crumbly corn porridge in water thanks to this recipe.

Kitchen appliances:

• Pot.
• Sieve.
• Cup.
• Thick kitchen towel.

Ingredients:

How to choose ingredients

To choose the best corn grits, you need to first make sure what it contains. no unnecessary impurities. This is easy to do even with the naked eye. Inspect the cereal for black grains and additives. If they are not there, feel free to take cereal. Another important criterion is the color of the cereal. Quality corn grits he should only be bright yellow. Today's recipe for water porridge made from fine corn grits will definitely come in handy in your life.

Step by step recipe

Porridge recipe video

I invite you to watch a very exciting video. In this video you can find a complete step-by-step recipe for making corn grits. This will give you a unique opportunity to save your energy in the process of preparing such a healthy dish. From this video you will also learn the proportions of water and cereal for corn porridge.

What is this porridge served with?

Serving corn porridge depends on the variation in which the dish is prepared. If it is made with milk, then this dish should be served with jam. Porridge, which is cooked in water, can be served with meat side dishes and additives. This will help you form an excellent and complete dish.

Cooking options

It's no secret that corn porridge is prepared in various forms and variations. There are two most common recipes - cooking porridge with milk and water. If you cook with water, the porridge turns out salty. But the recipe with milk allows you to make it sweet. as simple as with water, but the taste will really surprise you. If you have ever tried corn porridge with milk, then you will forever remain a fan of it! Learn to make it yourself and you can enjoy it every day.

Originally from America, corn came to Europe only in the Middle Ages. But it has come to modern times as a national product in Romania, Moldova, and Italy. In the first two countries, the cereal from it becomes the basis of hominy. In Italy, polenta has been prepared from it for many centuries, which is infused with a variety of flavors.

Features of cereals

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

The Mayan Indians began breeding crops. Thanks to crossing food corn with wild corn, they managed to increase the cobs to 15 cm. Since then, the world's first grain crop has not changed.

Today, corn is calibrated based on the size of the kernels, and grits based on the type of grinding. In the Middle Ages, only coarse large grains were used, which required long-term boiling. Modern industry makes it possible to obtain instant porridge thanks to the finest crushing of kernels.

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

• its low calorie content- per 100 grams of product there are 86 calories, which makes the product suitable for dietary nutrition;
• gluten free- corn is suitable for people with individual intolerance to cereal protein, which provokes a persistent inflammatory process in the intestines and impaired absorption of substances. The absence of gluten allows the cereal to be used in the first complementary feeding of infants at the age of 6 months.

Cooking technique. How to cook porridge correctly

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

• Cereals need to be washed. It is convenient to do this in a sieve, through which the dust will be removed with the water. This way you will eliminate the presence of excess moisture when cooking the product.
• Use a thick-walled pan for cooking. The porridge is not boiled, but simmers, which is why it often sticks to the bottom. To prevent this, it is important to choose dishes with a thick bottom. And stir the cereal frequently during cooking.
• How many minutes to cook corn porridge depends on the degree of grinding. But the sale usually includes medium-ground grains, which can be cooked for 30 minutes over low heat.
• You need to put corn in boiling water. First add salt or sugar to it, depending on the purpose of the dish.
• The most tender is corn porridge made with milk., the recipe of which includes adding butter for dressing. Milk can be combined with water to prepare breakfast. As a side dish, cereals are cooked in water.
• For thin porridge, use 4 cups of liquid. For a thick side dish - 3 cups per cup of corn.
• The finished dish thickens. Moreover, this happens no matter how much water you add to it. This property formed the basis for the preparation of Moldavian hominy, Italian polenta, and Georgian gomi.

The most famous European recipe for porridge made from corn flour is polenta. It is boiled, laid out in a thin layer on a baking sheet, where it thickens. Thanks to the use of a steep “knead”, the density of the layer is such that it can be cut with a knife. After cutting into portions, 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 . The cereal is placed in clay pots, poured with salted boiling water, and covered with a lid. It is ready within 1 hour at 180°. served with butter and herbs.
• In the microwave. Use a glass saucepan with a lid. Pour boiling water over the corn grits, place in the microwave, set to maximum power. Cook for 7 minutes, stir, cook for another 5 minutes.

Delicious recipes with corn grits

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

With milk

It’s easy to cook milk porridge, you just need to follow the proportions, then it will turn out delicious, just like in kindergarten. An ideal solution and an easy way to have a delicious baby breakfast, and you can use this recipe already in the baby’s first year of life. Prepare the porridge thinner and serve immediately before it thickens. When using full-fat milk, the nutritional value of the product increases. But the kids don’t need it yet. It is ideal to combine cereal with milk of 1-2.5% fat and dilute it with water, you will get porridge as in the photo.

You will need:

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

Preparation

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

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

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

On the water

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

You will need:

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

Preparation

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

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

In Italian

Classic Italian polenta is cooked in thick-walled cauldrons from the coarsest grains. But you can cook it correctly in a 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 cup;
• water - 4 glasses;
• milk - 150 ml;
• hard cheese - 100 g;
• flour - 1 tbsp. spoon;
• butter - 100 g;
• paprika, salt.

Preparation

1. Pour water into the pan, bring to a boil.
2. Add corn grits and simmer over low heat for 30 minutes. Stir regularly.
3. Remove from heat and place 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, and simmer the mixture.
5. Add grated cheese, salt and paprika.
6. Cut the polenta into pieces and top with cheese sauce.

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

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