Source: pinterest.ruIt's very easy to cook an appetizing, tender, and aromatic porridge from ordinary corn grits or flour, and the dish turns out to be very healthy. Corn porridge recipes exist in many cuisines around the world; they are not complicated, but you need to know some nuances!
1. Corn Porridge “Queen of Porridges”
Source: Marina Miroshnichenko Preparing this dish doesn't take much time, but you can't step away from the stove, otherwise the porridge will simply burn.
You will need: 1 cup medium-ground corn grits, 3 cups water, 2 cups fresh milk, 50g butter, salt to taste.
Preparation:
1. Rinse the cup of grits several times, pour in water, add salt and half of the specified amount of butter. Cook over low heat, stirring constantly with a spoon.
Source: mullerhall.ru2. When the grits are well swollen, pour in a cup of milk heated in the microwave, stir until the porridge absorbs the liquid, then pour in warm milk again. Cover the pot with a lid, turn off the stove.
Source: eldomo.ru3. Serve the porridge on a plate, topped with a piece of butter.
Source: kylinariya.ru2. Corn Porridge with Meat
Source: zen.yandex.ruAny meat will do for corn porridge according to this recipe, the main thing is that it should be fresh and not too fatty.
You will need: 350g good quality coarse-ground corn grits, 350g meat, 1 large onion, 2-3 tbsp sunflower oil, 1 cup filtered water, 1 cup milk.
Preparation:
1. Fry the meat cut into small cubes and onion half-rings in oil. Add the rinsed grits.
2. Pour the mixture of water and milk into the pan, reduce the heat to a minimum after the first signs of boiling, cook for 20-25 minutes with the lid on.
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3. Corn Grits Porridge “Dietary”
Source: food.obozrevatel.comThis porridge, which contains no animal products, is recommended for children, allergy sufferers, and those on a diet.
You will need: 1 cup fine corn grits, 1 cup filtered water, 2 cups soy, oat, or almond milk, 2 tbsp olive oil.
Preparation:
1. Add the grits, rinsed 5-6 times, to boiling water. It's best to cook the porridge in a cast-iron pot to prevent it from sticking to the bottom and sides of the dish.
2. The entire cooking process will take a total of only 12-15 minutes, but you need to stir every 3-4 minutes. After that, remove the pot from the heat and wrap it well, leave for half an hour. During this time, the grits will fully absorb the liquid, becoming tender and soft.
3. Dress with olive oil (preferably aromatic first-press), sprinkle with spices, and serve warm.
4. Corn Porridge with Vegetables
Source: vkusnoisrael.comCrumbly porridge with carrot and onion sauté can be served for dinner with a glass of kefir or as a side dish to meat. Firstly, it's healthy, and secondly, it allows you to diversify your menu!
You will need: 1 cup coarse-ground corn grits, 1 onion, 1 carrot, 1 tsp sea salt, 1.5 cups milk, 1.5 cups water.
Preparation:
1. Pour milk and water into a pot, bring to a boil, and add the rinsed grits.
2. Finely chop the onion and carrot, add them to the pot with the corn grits, and cook over minimal heat for 20-25 minutes.
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5. Corn Porridge with Milk in a Multicooker
Source: madrasah2.ruIf you have a multicooker, you can forget about the hassle of cooking corn porridge. You won't have to stir constantly or worry about the grits burning.
You will need: 1 cup corn flour, 2.5 cups water, 2.5 cups fresh milk, 0.5 tsp salt, butter and sugar to taste.
Preparation:
1. Place the grits, salt, and sugar in the multicooker bowl, pour in the mixture of milk and water. The amount of milk can be increased, but it's not advisable to completely replace water with it, otherwise the porridge will burn.
2. Close the multicooker lid, set the “Milk Porridge” mode for 30 minutes, then stir and continue cooking for another 15 minutes.
6. Corn Porridge with Milk and Millet
Source: zen.yandex.ruYou'll be surprised to learn how delicious and appetizing porridge made from two types of ordinary and budget-friendly grains turns out.
You will need: 150g medium-ground corn grits, 150g millet, 2 tbsp butter (homemade), 2/3 tsp salt, a carton of milk.
Preparation:
1. Wash the millet, drain it in a sieve and scald with boiling water, transfer to a pot. Add the corn grits, pour in 750-800 ml of boiling milk or a mixture of milk and water. Salt, cook, stirring for 30-35 minutes, remove from heat.
2. Add butter to the pot, cover with a lid, and wrap for about 40 minutes.
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7. Corn Porridge with Pumpkin and Apple
Source: lucky-child.comDelicious and healthy corn porridge with milk, pumpkin pulp, and apples, an excellent option for breakfast or dinner.
You will need: 0.5 cup medium-ground corn grits, 320g pumpkin pulp, 1 medium apple, 1.5 tbsp sugar, 1 tbsp honey, butter, 1 cup milk, 0.5 cup water.
Preparation:
1. Bring water and milk to a boil, add the rinsed grits, stirring for about 20 minutes.
2. Peel and core the apples and pumpkin, cut into small cubes, transfer to a pan, add a couple of spoons of water, sprinkle with sugar, and simmer with the lid on until the pulp becomes soft. Mash into a puree and transfer to a saucepan with the corn porridge, add butter.
8. Italian Polenta from Corn Flour
Source: lentachel.ruMinimum cost and maximum benefit – this is how Italians describe their national dish made from fine corn grits. Polenta is formed into a cake, which is sliced and served with vegetable or meat dishes as a side.
You will need: 225g corn flour, 500ml water, 150ml soy milk, 55g good quality butter, 0.4 tsp ground pepper, 1 tsp sea salt.
Preparation:
1. In boiling water, melt the butter and salt, continuously stirring with a spatula, gradually add the grits in a thin stream (similar to preparing semolina porridge), pour in the plant-based milk.
2. Stir continuously until the polenta thickens, which will take about 35 minutes.
3. Polenta can be eaten warm. Transfer any remaining porridge to a deep bowl lined with cling film. The next day, transfer the well-set polenta to a plate, cut into pieces, and fry in butter.
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9. Corn Porridge “Dessert” in a Multicooker
Source: cookpad.comFor this porridge, it's best to use seedless raisins, and for added health benefits, use goat's milk instead of cow's milk.
You will need: 2/3 cup corn grits, 1.5 cups water, 80g dark or light seedless raisins, 70g dried apricots, 50g prunes, 1.5 cups milk, 1 tbsp butter, 1 tbsp honey.
Preparation:
1. In the multicooker bowl, mix the washed raisins, chopped prunes and dried apricots with the grits. Pour in the milk and water, add a little salt and butter, set the “Porridge” mode for exactly 1 hour.
2. Dress with honey and the remaining butter; you can add half a teaspoon of cinnamon and vanilla sugar.
10. Corn Grits Porridge with Processed Cheese
Source: newsdaily.org.uaPorridge with processed cheese and slices of boiled eggs looks very appetizing on the dinner table; such a dish can be offered to unexpected guests!
You will need: 150g coarse-ground corn grits, 2 processed cheese slices, 2 tbsp butter, 400ml milk, 300ml water, 3 hard-boiled eggs, 1 pinch each of curry, thyme, and black pepper (all spices ground).
Preparation:
1. Add salt and grits to boiling water, cook, stirring actively for 6-7 minutes, then reduce heat and continue cooking for 20 minutes.
2. Cut the processed cheese and butter into cubes and transfer to the pot, then add the spices. Serve the porridge, garnished with egg slices.