In our country, porridge has long been loved.
They are healthy, tasty, and easy to make.
Typically, many cook buckwheat, rice, millet porridge, occasionally diluting them with oat, semolina porridges.
But not everyone remembers corn porridge, or they remember, but are in no hurry to acquire corn grits, because they do not know how to cook it.
Often it turns out harsh and not very tasty.
But, knowing some of the nuances and following the detailed instructions, you can make excellent corn cereals in milk from corn grits, not only sweet, but, for example, with mushrooms and vegetables.
How to cook corn porridge in milk - general principles of preparation
Properly cooked corn porridge with milk can be an excellent breakfast or a hearty, but not heavy dinner. Sweet porridge is served with fruits, berries, honey, jam. Unsweetened - with meat, mushrooms, vegetables. However, even without the addition, corn porridge in milk turns out to be tasty and full.
It’s easy to cook corn porridge, the main thing is to follow a few requirements:
1. Corn grits must be rinsed before cooking. You can simply put the cereal in a pan, fill it with water, drain, repeat the procedure until clear water. Or pour the cereal into a sieve with a suitable mesh size and rinse under running water. The second option is convenient, as it takes less time and the cereal is cleaner.
2. Next, put the porridge into a pan with thick walls and a bottom, fill it with water first and simmer until it boils completely, only after that add milk and additional ingredients to taste: salt, granulated sugar, sweet cream butter, fruits, vegetables, etc.
3. Cook corn porridge for an average of 15 minutes. It all depends on the size of the grinding. For example, cooking porridge from corn flour does not take more than 10 minutes, finely ground cereals - 15 minutes, medium - 20 and coarse - 25 minutes. The process can be accelerated even if you have coarse grits: after the porridge is swept in water, immerse a blender into it and grind it, and then fill it with milk.
4. For the preparation of thick porridge use about three glasses of liquid, for more thin porridge - at least four to five glasses.
5. Note that cooked porridge thickens during the process of insisting. Focus on this fact by adding milk and additional ingredients.
1. How to cook corn porridge in milk
Ingredients:
• a couple glasses of water
• 3/4 cup corn grits;
• a glass of milk;
• salt.
Cooking method:
1. Pour cereal into a saucepan of a suitable size, pour it with two glasses of water.
2. Bring the mass to a boil, reduce the heat to a minimum. After salting, cook until the water is completely absorbed, stirring the porridge from time to time so that it does not burn.
3. Pour the milk without leaving the stove, cook the corn porridge for five minutes.
4. Remove from heat, mix thoroughly, wrap in a warm towel or blanket, let it brew and soak for 20-30 minutes.
5. Serve, sprinkled with sugar, or bay with honey. If desired, season with butter.
2. How to cook sweet corn porridge in milk with dried fruits
Ingredients:
• a glass of corn grits;
• three glasses of water;
• two glasses of milk;
• 80 grams of sugar;
• half a bag of vanilla sugar;
• salt;
• a third pack of butter;
• dried fruits to taste (raisins, dried apricots).
Cooking method:
1. Rinse the corn grits, put it in a pan.
2. Fill with water, bring to a boil over high heat, then reduce the fire and simmer porridge until all the water is absorbed.
3. Pour two glasses of milk, pour salt and two types of sugar. Cook the corn porridge over low heat until cooked.
4. Add the butter. Mix.
5. Put the porridge in plates, sprinkle with pre-soaked, thoroughly washed, chopped dried fruits.
3. How to cook corn porridge in milk with a banana
Ingredients:
• 200 grams of corn grits;
• two cups of water and milk;
• salt and sugar to taste;
• 30 grams of butter;
• two bananas.
Cooking method:
1. Pour the cereal into the pan, rinse it, pour a glass of water.
2. After boiling, add a little salt and, if necessary, granulated sugar.
3. Simmer porridge over low heat for about 10 minutes, after which we grind it with a hand blender.
4. Pour the corn mass with hot milk, spread the butter.
5. Bring to a boil, turn off the heat.
6. Knead the flesh of bananas with a fork or in a blender, spread the mashed potatoes in the porridge.
7. Thoroughly mix everything, stand before serving 5-7 minutes.
4. How to cook corn porridge in milk with pumpkin and prunes in a slow cooker
Ingredients:
• half a glass of corn grits;
• 300-350 grams of pulp of pumpkin;
• 8-10 pcs. prunes
• 250 ml of milk;
• 60 grams of butter;
• 250 ml of water;
• sugar and salt to taste.
Cooking method:
1. We wash the corn grits.
2. Cut the pulp of the pumpkin into small cubes.
3. Pour the prunes with cold water for 20-30 minutes, then rinse and cut into small pieces.
4. Spread corn grits, pumpkin and prunes in a multicooker bowl.
5. Pour the mass with water and milk, add sugar, salt, put butter.
6. Set the "Porridge" mode for 45 minutes.
7. After the beep, open the lid, thoroughly mix the porridge.
8. We insist before serving, closing the lid for 3-7 minutes.
5. How to cook corn porridge in milk with mushrooms
Ingredients:
• a glass of wholemeal cornmeal;
• a liter of high fat milk;
• a glass of sour cream;
• 200 grams of fresh mushrooms;
• salt;
• vegetable oil.
Cooking method:
1. Pour two tablespoons of vegetable oil into the pan, spread the mushrooms, cutting them into not too large pieces.
2. Fry the mushrooms for 20 minutes until fully cooked, stirring occasionally.
3. Pour milk into the pan, bring it to a boil, reduce gas to a minimum.
4. Stirring, pour in small portions, best with a thin stream, corn flour.
5. Add a little salt, spread the sour cream. Cook, continuously stirring the mass in a circle and not allowing to boil, about 5-8 minutes.
6. Put the porridge on a plate, sprinkle it with plenty of mushroom roast.
6. How to cook corn porridge in milk with croutons
Ingredients:
• 100 grams of corn flour;
• two glasses of milk;
• two slices of white bread;
• a teaspoon of cinnamon;
• a tablespoon of anise seeds;
• 50 ml of olive oil;
• 30 grams of sugar.
Cooking method:
1. Put the anise seeds in the hot oil, stirring, fry them for 2-3 minutes, after which the oil is decanted.
2. Again, heat the filtered butter, fry the bread on it, after cutting it with triangles, until a pleasant golden blush on both sides.
3. Spread the finished croutons on a paper towel, thus allowing the excess oil to drain.
4. Pour the cornmeal with one glass of milk, mix so that there is not a single lump left.
5. We heat the second glass of milk, pour the corn mass into it in small portions.
6. Add a spoonful of olive oil, sugar, mix. Stir for 2–3 minutes.
7. Pour cinnamon, mix and remove the porridge from the heat.
8. Serve corn porridge with spicy golden croutons.
How to cook corn porridge in milk - tricks
• Instead of cereals, you can use corn flour, this will not affect the taste of porridge. But the cooking process will take less time.
• If you still use the cereal, bring it to half-ready on the water, only after that pour the milk, otherwise the grains will turn out harsh and will crunch.
• If during cooking you got too thick porridge, dilute it with hot milk.
• When adding fruits to porridge, you can chop them in a blender and mix them with ready-made porridge, or put them over the slices into porridge placed in plates.
• Milk for porridge can be replaced with cream.
• Choose a thick-walled pan or stewpan, cauldron for cooking corn porridge. The right choice of dishes and constant stirring will prevent you from burning porridge.
• Corn porridge in milk can also be cooked in the oven, then it does not require constant stirring. In this case, bring it to a half-ready on water, transfer to pots, add salt, sugar and butter, pour milk, simmer for 160 degrees for 20-30 minutes.
