What is made from corn. Cooking corn porridge according to the best recipes. Corn porridge in a slow cooker

Once upon a time, corn was called the queen of the fields, and now it can only be called a frequenter of cinemas. Flavored popcorn instead of natural corn porridge is quite suitable for the “on the run” eating habits of many modern people. And yet, not everyone has replaced tasty and healthy food with fast food. Moreover: more and more young housewives are striving 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? There is nothing easier!

Corn grits: composition, benefits and cooking features
Corn has been a source of nutrition for humans for 12,000 years, ever since the inhabitants of South America began to cultivate it. For them, it served as the basis for the development of civilization, and for modern gourmets - as a raw material for preparing many different dishes. Corn on the cob is eaten fresh and boiled, baked and preserved, and individual grains, but the most profitable option is the processing of grains into cereals. Depending on the degree and type of processing, corn grits are different:

• Polished corn grits. The grains are deshelled and crushed, and their edges are rounded. Such corn grits differ in particle size, depending on which it is numbered in categories from one to five.
  
• Large cornmeal. The grains are cleaned and crushed, but not polished. Such particles of various shapes are used to make corn flakes, casseroles and some types of national dishes.
  
• Small cornmeal. The grains are cleaned, crushed and further crushed to make them suitable for the production of confectionery, instant porridge and other semi-finished products.
  

The larger the corn grits, the more useful it is, and the more useful substances are stored in its composition. 75% of them are slow carbohydrates, and only 1% are fats. Therefore, 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, and fashion models for their dietary properties. At the same time, corn grits are rich in vitamins (A, E, PP, group B), carotene and minerals (iron, silicon), the good digestibility of which is ensured by the optimal ratio and the presence of dietary fiber.

However, people with high acidity, and especially gastritis or stomach ulcers, should be carefully prepared and consumed 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 blood vessels and heart muscle. And it does not cause allergies, so it is part of 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 fragrant gomi porridge. But first, you should learn how to cook classic corn porridge.

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

1. Corn porridge on the water. Take 1 cup of corn grits, 2 cups of water, 2 tablespoons of butter, a pinch of salt. Rinse the cereal in cool water. Pour 2 cups of water into a saucepan, season with salt and bring to a boil. Put the washed cereal in boiling water and reduce the heat under the pan to below medium. Stir constantly so that the porridge does not burn, and cook for 25 minutes. Then cover with a lid, put out the fire and leave the corn porridge for 10 minutes on the stove. After this time, put the oil and stir it. Serve the porridge hot with cheese 9, especially feta cheese), greens, vegetables - from the indicated amount of ingredients, about 6 portions of porridge are obtained. If you increase the volume of water - the porridge will turn out to be more liquid, for an amateur. In addition, you can replace butter with vegetable oil if you are trying to limit the amount of animal fats in your diet.
   
2. Corn porridge with milk. Take 1 cup of corn grits, 3 cups of milk, a handful of pitted raisins, 2 tablespoons of butter, 1 tablespoon of sugar, and half a teaspoon of salt. Sort and rinse the cereal. Soak raisins in boiling water for 5-10 minutes. Pour milk into a saucepan, season with salt and bring to a boil. Then put cereals, sugar into boiling milk, mix and cook over low heat for 25 minutes, stirring regularly. Then put the oil, stir the porridge and tightly close the pan with a lid. Leave for 10 minutes on the stove, then serve. Raisins can be replaced or supplemented with other dried fruits, candied fruits or additives to your taste. Sweet corn porridge can be eaten not only hot, but also cooled down with jam, condensed milk or honey.
   
3. Corn porridge with pumpkin in a slow cooker. Take 1 glass of corn grits, 1 glass 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 and rinse the grits, completely drain the muddy water. Cut the pumpkin into small equal cubes. Put the grits 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, mix and put in the “heating” mode for another 10 minutes. Cow's milk in this and other milk corn porridge recipes can be replaced with goat's. Instead of or along with pumpkin, try putting an apple, pear, grated sweet carrot and/or dried fruit into the porridge.
   
4. Corn casserole. Take half a glass of corn grits, half a glass of canned corn, half a liter of milk, 5 chicken eggs, 100 ml of cream, 100 grams of ham and hard cheese, 2 tomatoes, 1 sweet pepper, a pinch of salt, ground black pepper and nutmeg, half a bunch of green onions and 1 tablespoon of vegetable oil. Salt the milk and bring to a boil, put clean cereals and cook until the porridge is cooked, stirring occasionally. Meanwhile, separate the whites of two eggs and beat them into foam. In a ready, slightly cooled porridge, put two yolks, canned corn and mix. Then add the beaten egg whites and mix again until smooth. Peel and finely 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 heat-resistant baking dish with oil and place the porridge on the bottom. Put cream with additives on top, sprinkle with the remaining cheese. Preheat the oven to 200°C. Cook the casserole on the middle rack for about 40 minutes, then let it cool in the oven. Before serving, sprinkle with chopped onion and cut crosswise into several pieces.
   
5. 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 (it can be replaced with other hard mature cheese), 3 cloves of garlic, a little fresh basil and dill, a pinch of salt and 1 tablespoon of olive oil. Sort the cereal and rinse. Boil 2 cups of salted water, put the cereal and cook over medium heat, stirring occasionally. After 7 minutes, add milk to the pan, stir and reduce the heat to low. Cook the corn grits until the porridge is cooked under the lid, stirring occasionally, for 25 minutes. In the meantime, grate the cheese and add half of it to the finished porridge. Stir until smooth. Grease a glass baking dish with oil, spread the porridge on its bottom in an even layer of about 1 cm, level and leave to cool. The cooled porridge should freeze. Finely chop the greens, crush the garlic with a press, mix with cottage cheese. Put the curd filling on the porridge and cover with the remaining cheese. Bake in the microwave for 5 minutes and leave for another 10 minutes after turning it off.
   

In addition to these 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 are tender and crumbly, with a pleasant warm tint. You can cook it on the stove, in the oven, in the microwave and in the slow cooker. In other words, corn grits are a versatile product, suitable for both sweet and savory dishes. And this means that you will surely fall in love with corn grits and cook them often.

This was the only name given to this cereal in the 50s of the last century in the USSR. And if corn gained its popularity in our country in these years, it has been cultivated all over the world for a very long time. And cereals from corn (maize) groats have been known since ancient times. Why is it popular and why is corn porridge so useful?

The benefits of corn porridge are invaluable. After all, this cereal is very nutritious, rich in various vitamins (E, B, A, PP) and minerals (iron, silicon). There is no gluten in this porridge, which helps to improve digestion.

Corn is also able to remove heavy metals from the body. In addition, it is hypoallergenic and suitable for everyone.

Diet lovers can safely consume corn, because. 100 g of cereal contains 337 kcal, and in ordinary lean porridge on water - 141 kcal.

You can cook cereals:

• on open fire;
• in the oven;
• in a multicooker.

Everywhere the finished result will be fragrant and tasty. Only when using modern household appliances, the dish will turn out faster and definitely will not burn.

For the sake of justice, it is worth noting not only the benefits, but also the harm of corn porridge. Because Since such a dish has a low energy value, it is not recommended for people with a lack of weight. Everyone who suffers from ulcers and duodenal disease should use such porridge with extreme caution. And also this cereal is contraindicated for those who are allergic to this product.

To make porridge delicious

Corn grits require special treatment, because it is troublesome to cook. How to cook corn porridge? A few little tricks will help in cooking and the dish will always turn out tasty and boiled.

1. Taste. It must be remembered that the taste of corn porridge is specific, grains. To many, it seems undercooked.
2. Water. Mais loves water very much. The minimum ratio of cereals and water is 1: 2.5 / 3. For those who like thinner porridge, the amount of liquid should be increased.
3. Tableware. If you cook on an open fire, then the dishes should be with thick walls and a bottom. Ideally, it can be a cauldron or a cast iron pot.
4. Cooking. The main thing in the process of cooking over an open fire is frequent stirring. It is best to stir every 5-7 minutes.
5. Time. How much to cook corn porridge so that it does not remain raw? Unfortunately, there is no exact answer, because. it all depends on the characteristics of the dishes and the oven. But the minimum cooking time for one serving is 20 minutes.
6. Oil. Just cooking corn porridge is not enough, you also need to properly serve it. You can’t spoil porridge with butter - this is about maize. It absorbs fat well and therefore oil can be safely put.
7. Useful nuance. It should be noted that immediately after cooking the dish turns viscous. And after it cools down, it turns into a homogeneous mass. But if the porridge is reheated, it becomes crumbly.

Fundamental recipes - porridge on the water

The most troublesome thing in the kitchen is learning how to cook corn grits correctly. And although the recipe for corn porridge is simple, it will always try to burn. If there is no time for cooking, but you want porridge, then technology will come to the rescue. After all, corn porridge in a slow cooker will turn out no worse than on the stove.

• Groats - 100 gr;
• Water - 250 gr;
• Sugar - 40 gr;
• Salt - 5 gr;
• Butter - 10 gr.

Pour water into a saucepan with a thick bottom. When it boils, salt to taste.

Rinse the grits, put in boiling water and mix well. As soon as it boils, add sugar, mix again and reduce the fire to a minimum.

Boil corn porridge in water for about 20 minutes. Before serving, put a piece of butter on a serving.

Fast cooking in a slow cooker

The recipe for corn porridge in a slow cooker will take a minimum of time. And cooking in the kitchen will turn into a pleasure.

• Groats - 1 glass;
• Water - 2.5 cups;
• Oil - 80 gr;
• Salt and sugar - to taste.

Pour the well-washed cereal into the multicooker bowl. Fill it with cold water.

On the multicooker, set the “Groats” mode. If the automatic cooking time is about 25-30 minutes, then it should be noted that during this time the cereal will become crumbly, but a little tough. To make the cereal soft, it is necessary to boil it for about 10 minutes at 150 C.

If porridge is an independent dish, then sugar is added to taste. If the cereal is planned as a side dish for meat, then add salt. To mix everything.

At the very end of cooking, add butter.

Milk sweet cereals

Corn porridge with milk in a slow cooker, on the stove or in the oven must be present both in the children's diet and in the menu for adults.

This recipe for corn porridge in milk is good because the dish is in the oven and does not require every minute control.

For 1 serving you will need:

• Groats - 2 tbsp. spoons;
• Water - 100 ml;
• Milk - 100 ml;
• Salt - 1 pinch;
• Butter - 10 gr;
• Raisins - 20 gr.

Preheat the oven to 180 C. Pour water and milk in the same proportion into a heat-resistant glass dish or pot. If you want to get porridge that is not particularly thick, then the amount of liquid can be increased. Pour the cereal and salt it.

Rinse the raisins and add to the cereal. To increase the sweetness, you can add a little sugar. Mix everything thoroughly.

Place the pot in the preheated oven. After half an hour, take out the porridge and mix gently. Return to oven for another 15 minutes.

Put a piece of butter in the finished dish and serve.

Corn porridge with apple

You can cook maize porridge in milk with different fruits. They will add additional sweetness, a peculiar aroma and freshness to the dish.

• Groats - 1 glass;
• Milk - 2 cups;
• Water - 1 glass;
• Apples - 2 pcs.;
• Sugar - 2 tbsp. spoons;
• Vanilla sugar - 12 gr;
• Salt - a pinch;
• Butter - 50 gr.

Clean the grits of debris, rinse. Bring milk and water to a boil.

Pour the prepared cereal into the liquid. Cook the porridge over low heat for about 15 minutes, stirring constantly.

Salt and add sugar: regular and vanilla. Continue to cook for another 10-15 minutes.

At this time, peel the apples and grate them. When the cereal is ready, add grated apples and butter to it. Mix everything and turn off the fire. Let the porridge brew for another 20 minutes.

Corn and banana breakfast for kids

Nutritious corn porridge with milk and banana will be a great start to the day for kids.

• Groats - 3 tbsp. spoons;
• Milk - 300 ml;
• Water - 100 ml;
• Sugar, salt - to taste;
• Banana - 1 pc.;
• Oil - 10 gr.

Rinse the grits. Combine water with 100 ml of milk and heat. When the liquid boils, pour in the cereal. Stir and cook for 10 minutes after boiling. Then pour in the rest of the milk in a thin stream.

Cook until done. At the end, add salt and sugar.

Remove the dishes from the fire. Mash ⅔ banana and mix with porridge. Wrap the dishes with cereals and let it brew for 15 minutes.

Put the butter and the rest of the banana sliced ​​\u200b\u200bin a circle on the finished serving.

Variations on the theme of hearty dishes

Not only dietary or dairy children's dishes are obtained from maize. You can cook corn porridge with both meat and vegetables. Such a hearty dinner will satisfy both a hungry husband and a picky child.

Bright porridge with vegetables

• Groats - 2.5 cups;
• Water - 1 liter;
• Pumpkin - 300 gr;
• Carrots - 1 pc.;
• Bow - 1 pc.;
• Salt, sugar, seasoning - 1 teaspoon each;
• Greens - to taste.

Such porridge is prepared from finely ground corn grits. If there is none, then it is enough to use a coffee grinder and grind the existing cereals.

Dilute the resulting fine consistency in a bowl with a small amount of water until a homogeneous mixture.

Bring water to a boil. While stirring, pour in the dissolved corn mixture. Cook over low heat with frequent stirring.

Clean the pumpkin from seeds and peel. Cut into large pieces. You can use frozen pumpkin. Washed and peeled carrots are also cut into pieces. Add vegetables to cereal. Mix everything thoroughly.

Chop the onion into small cubes and fry in vegetable oil. Add it to porridge.

Salt the dish, sugar a little and add any herbs and spices to taste. Gently mix everything and continue to cook until tender. The dish takes about 40 minutes to prepare. During this time, the vegetables should become soft. When serving, each serving can be sprinkled with herbs and finely chopped hot peppers.

To the delight of the meat eater

Meat porridge - fast, simple and satisfying. The main thing is not to forget to stir the cereal while cooking. And you can cook such porridge in the oven.

• Groats - 200 gr;
• Meat - 400 gr;
• Water - 600 ml;
• Bow - 1 pc.;
• Carrots - 1 pc.;
• Salt and pepper - to taste.

Of all types of meat, chicken fillet will be preferred. because the bird cooks very quickly.

Cut the meat into medium-sized pieces. Finely chop the onion, grate the carrots. Saute vegetables in vegetable oil.

Put the washed cereal in a bowl, season with salt and spices. Top with meat and vegetables. Fill everything with water.

Cook porridge over low heat for 30-40 minutes.

World masterpieces of corn porridges

Maize has firmly entered the culinary recipes of all countries. And each nation has its own ancient secret of corn porridge, which has become their hallmark.

Banosh - kulesh in Hutsul

The famous dish of Western Ukraine is banosh. Served with mushrooms and cheese.

• Groats - 250 gr;
• Sour cream - 850 ml;
• Water -200 ml;
• Salt and sugar - to taste.

Do you want something interesting?

For sauce:

• Mushrooms (champignons) - 0.5 kg;
• Bow - 1 pc.;
• Sour cream - 200 ml;
• Flour - 1 tbsp. a spoon;
• Salt - to taste.

Dilute sour cream with a glass of water, pour into a saucepan and bring to a boil. When it boils, add the corn grits, stirring constantly.

During the cooking process, a thick homogeneous mass is obtained. Cook over low heat, constantly rubbing the cereal with a spoon. This is necessary so that the oil formed from sour cream comes to the surface.

Add salt and sugar to taste. As soon as the porridge will easily move away from the walls of the pan, then the banosh is ready.

How to make sauce

To do this, finely chop the onion and fry. Cut the mushrooms into thin slices and add to the onion. Simmer everything covered for 20 minutes.

To thicken the sauce, dilute the flour in sour cream and add to the mushrooms. Mix everything and simmer for another 5 minutes.

Serve banosh in portions, sprinkling porridge with grated cheese and pouring sauce.

Polenta is a peasant dish from Italy.

Polenta (corn porridge on the water) is a favorite dish of Italians, food for real men. Thanks to technical innovations, you can easily cook Italian porridge.

• Groats - 1 glass;
• Water - 3.5 cups;
• Salt - ½ tbsp. spoons;
• Butter - 20 gr;
• Parmesan - 100 gr.

Lubricate the multicooker bowl with oil. Rinse the grits. Bring water to a boil.

Pour the cereal into a bowl, pour boiling water and salt. To mix everything. Select the "Porridge" mode.

After the beep about the end, pour the grated parmesan into the grits and mix. Pour cooked polenta into a greased baking dish.

Cut the cooled polenta into pieces and fry in a pan with olive oil.

Hominy - a piece of the sun, donated by the Romanians

Mamaliga is a Romanian-Moldovan thick porridge made from corn. This dish is always served with sour cream with garlic and cheese. Usually hominy is prepared in large quantities for the whole family.

• Groats - 500 gr;
• Water - 1.5 l;
• Butter - 100 gr;
• Salt - to taste.

Bring water to a boil in a large saucepan or cauldron. Put oil and salt in it. Pour the cereal in a thin stream. To avoid lumps, constantly stir the cereal.

Cook hominy over very low heat for 30 minutes. So that the cereal does not burn, it should be constantly mixed. Prepare hominy without a lid.

The finished porridge is turned upside down on a dish. Let cool slightly and cut into portions. Hominy is traditionally cut with a thick cloth thread.

Sour cream dressing is served with porridge. To do this, crumble the cheese into pieces and pass a few cloves of garlic through a press. Mix sour cream with cheese and garlic - spicy dressing is ready!

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

What to cook from corn grits?

If corn grits are available, recipes for cooking dishes from it will help to use the product in home cooking efficiently and tasty.

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

Milk corn porridge - recipe

Delicious porridge made from corn grits in milk can be an ideal dish for a diet 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 cup;
• water - 2 glasses;
• milk - 2 cups;
• granulated sugar - 1 tbsp. a spoon;
• butter - 2 tbsp. spoons;
• salt - 1/3 teaspoon.

Cooking

1. Grains are poured into boiling water and boiled with stirring until the liquid is completely absorbed.
2. Pour in milk heated to a boil, add salt to the mass, sweeten to taste and continue cooking with frequent stirring for 20 minutes.
3. Ready porridge is served hot, adding butter to it.

Cornmeal porridge on the water - recipe

If the topic for study by a novice hostess is corn grits, recipes for preparing an elementary side dish from it or an independent dish with the addition of meat or other components should be considered first. The easiest way is to cook thick porridge in water, which, if desired, can be supplemented 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.

Cooking

1. Sliced ​​meat is fried in vegetable oil.
2. Add chopped onions and grated carrots, brown for 15 minutes.
3. Corn grits are laid, boiling water is poured in, the mass is seasoned to taste.
4. After boiling again, corn grits with meat should simmer over low heat for about 40 minutes.
5. From time to time the dish needs to be stirred.

Mamaliga from corn grits - recipe

Further on how to cook one of the national dishes of the Moldavian cuisine, which is also extremely popular among the peoples of the Caucasus. Like all traditional cornmeal dishes, hominy has its own characteristics of preparation and serving. Sprinkle hot porridge with grated cheese, feta cheese, add melted cracklings, fried mushrooms, or simply sprinkle with sugar or pour over honey, jam (for the sweet version).

Ingredients:

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

Cooking

1. In a cauldron or pan with a thick bottom and walls, heat water to a boil, add salt to taste and gradually pour in corn grits, while continuously stirring the contents of the vessel.
2. Cook porridge with frequent stirring for 40 minutes, maintaining a minimum fire under the container.
3. Thick mamaliga from corn grits is served hot.

Soup with corn grits - recipe

You can cook delicious dishes for the first meal from corn grits using both intricate and multi-component recipes, as well as simple and concise recipes, using those for subsequent culinary experiments. You can cook the soup on chicken or beef broth, and for the lean version with mushrooms or just on 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.

Cooking

1. Pour prepared cereals into boiling water or broth, cook for 45 minutes.
2. Potato cubes are laid, and after 5 minutes of boiling, onions and carrots sautéed in butter.
3. Season the soup with corn grits, add laurel, pepper, herbs, heat the potatoes until soft and serve.

How to make cornmeal polenta?

From Italian cuisine, in fact, which is 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 the basis for all kinds of casseroles, snacks and even desserts.

Ingredients:

• corn grits - 1 cup;
• water - 4 glasses;
• salt.

Cooking

1. Corn grits are ground in a coffee grinder until flour is obtained.
2. Boil water, salt.
3. Whisking constantly, add cornmeal to the boiling liquid.
4. The mass is boiled with frequent stirring until it thickens or until the moment when the mass stays on the spoon and moves away from the walls of the dish.

Cornmeal cutlets

Vegetarians or fasting people will be interested in corn grits, the recipes of which are executed without the addition of oil and other animal products, and the result is quite suitable for an independent meal. Crispy cutlets made from thick corn porridge can be served with vegetables or sauce 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.

Cooking

1. Grains are poured into boiling, salted water and boiled with stirring until softness.
2. After cooling, chopped potatoes, herbs, a spoonful of butter and sour cream are added to the porridge.
3. Salt the mass, pepper, mix.
4. Make round cutlets and fry them in vegetable oil on both sides.

Pancakes from cornmeal

Dishes from corn grits are a real find for those who are contraindicated in eating gluten and, as a result, baking from wheat flour. In addition, with a skillful approach, such culinary creations turn out to be surprisingly tasty and will appeal to any picky 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 teaspoons;
• salt - a pinch;
• vegetable oil - 2 tbsp. spoons.

Cooking

1. Grind the cereal in a coffee grinder until flour is obtained, after which it is mixed with salt, sugar.
2. Separately beat the eggs with milk, stir into the dry ingredients, stirring with a whisk until the lumps dissolve, add the oil.
3. Pancakes are baked from corn grits in the traditional way in a heated frying pan.

Homemade cornmeal cookies

Having completed the following recipe, it will be possible to cook, which should be taken as finely ground or ground for a more delicate taste of finished products in a coffee grinder. If you do not 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 teaspoon.

Cooking

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

Cornmeal fritters

When looking for lean corn grits or gluten-free versions, the easiest thing to make is. Unlike classic products baked from semi-liquid dough, the dish according to this recipe is 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 teaspoons;
• salt;
• frying oil.

Cooking

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

Bread with corn grits in the oven

Surprisingly fragrant, bright, sunny in color and amazingly tasty, it turns out, which, as in other cases with pastries, it is preferable to grind for a smaller caliber or state of flour in a coffee grinder. Fresh yeast can be replaced in the recipe with two tablespoons of dry yeast.

Ingredients:

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

Cooking

1. Sugar is dissolved in warm milk, yeast is dissolved and left warm for 15 minutes.
2. Add a mixture of beaten eggs with salt and wheat flour with chopped grits.
3. The dough is kneaded by adding oil, left to approach for 2-3 hours, once in the process they are crushed.
4. Spread a round cake on parchment, sprinkled with flour, and bake bread for 45 minutes at 180 degrees.

Cornmeal casserole

Corn grits casserole, the recipes of which differ in composition and final taste, always turns out to be tasty, nutritious and appetizing. The idea of ​​\u200b\u200bpreparing 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 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.

Cooking

1. Pour the cereal into boiling water, add salt and cook with stirring until thick and ready.
2. After cooling, the porridge is supplemented with green onions, corn, pepper and oregano, laid out in a mold, leveled.
3. Grease the pesto casserole on top, lay out the tomatoes, mozzarella and nuts.
4. 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 made from corn grits, mchadi is prepared from a concise 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 golden brown. Serve cakes with slices of suluguni, other cheese or lard.

Ingredients:

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

Cooking

1. The groats are ground in a coffee grinder to flour.
2. Salt is added to the flour and, adding portions of water heated to a boil, knead the dough first with a spoon, and then with your hands.
3. Tear off portions of dough, roll balls out of it, gently press.
4. Fry in a pan until golden brown on both sides.

Corn grits pie

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

Ingredients:

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

Cooking

1. Beat eggs with sugar.
2. In another bowl, dry ingredients are mixed, after grinding the cereal in a coffee grinder.
3. Add the egg mass, kefir, vegetable oil and margarine, mix and beat a little.
4. Raisins are added, the mass is transferred into a mold and baked for 40 minutes at 180 degrees.

Corn grits in a slow cooker

Those who are scared away by the tedious long stirring of porridge during cooking should use a slow cooker 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 consumed as a separate dish, or as a side dish for meat and vegetable salads.

Bread is baked from cornmeal, pies and various sweets are made. Delicious dietary soups are obtained from this cereal. Flakes are used in muesli as a quick breakfast.

Tablets are even made from these cereals. Flour is also used in cosmetology to make masks.

Corn grits are of the following types:

1. Large grind. Such grains are used to make flakes. They are made from corn kernels.
2. Small grind. This flour is used to make a favorite delicacy of children - corn sticks.
3. Sanded. Particles of kernels of various sizes are added to this cereal. Grains are polished 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 shrub. Even now, alternative medicine practitioners treat hepatitis with a tincture of corn leaves. And from the hairs - stigmas 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 it to be used even by small children.

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

What is useful corn porridge

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:

1. Regular use of the yellow product prevents depression in people, as well as chronically bad mood. Psychologists and nutritionists have proved the fact of the influence of the color of the product on the psycho-emotional state of a person.
2. 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 eating this dish.
3. Prolongation of youth and beauty, due to the presence of vitamins A, E.
4. Vitamin PP regulates all important functions of the body.
5. Eating for breakfast normalizes bowel function.
6. A large amount of fiber, which is contained in cereals, helps to eliminate harmful toxins from the body.
7. Rich in carbohydrates and carotene. And these are valuable trace elements that support strength, energy in the body in the absence of physical exertion.
8. Grains strengthen the heart and blood vessels. Valuable cereals regulate cholesterol levels, relieve blood vessels from harmful plaques. Therefore, regular consumption of them prevents heart attacks and strokes.
9. Recommended for expectant mothers. It contributes to the proper formation of the fetus, due to the content of valuable folic acid.
10. Corn porridge is a versatile product that is suitable not only for breakfast, but also as side dishes, soups for meat and fish dishes.
11. A cereal product is a must for those who want to lose weight! After all, despite his satiety, he leaves no chance for the deposition of extra pounds.

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

1. This product is low calorie. Therefore, it is contraindicated in people suffering from a lack of mass.
2. In the presence of a stomach ulcer, it is also not recommended to use.
3. For diseases of the liver and gallbladder, you should consult a doctor, and then use this product.

Anyone can cook corn porridge. This activity 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.

1. To improve the taste, pieces of baked pumpkin, dried apples, apricots, prunes, canned peaches, pineapples, as well as raisins, peanuts and nuts can be added to the dish.
2. For a salty dish, sugar should not be added. It is enough to add grated cheese and tomato paste.
3. Corn product is extremely useful. Since it contains all the valuable trace elements and vitamins.
4. Regular use improves intestinal motility, has a beneficial effect on the liver.
5. 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 cereals.
6. When cooking, 4 parts of liquid are added to 1 part of the cereal.
7. It is better to cook porridge in a thick-walled cast-iron cookware.
8. If the dish after cooking turned out to be tough, then it should be darkened over low heat for another 5-10 minutes.
9. So that the porridge does not burn, it should be stirred all the time during cooking.
10. Store the cereal product in a dark, cool place. A dry glass jar with an airtight lid is best suited for this.
11. Before cooking, the cereals should be thoroughly washed, foreign particles should be removed from it.
12. For a sweet dish, it is better to use honey, not sugar.
13. To work in the kitchen you need high-quality utensils. A cast iron pan with a thick bottom will do. After all, wide walls retain heat longer, thanks to which the taste of the dish is better revealed. In Russia, all cereals were cooked in ovens in thick cast-iron pots.

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:

1. Pass the cereal through a sieve, and then wash.
2. Take another pan, pour 0.5 liters of water, salt, then bring to a boil.
3. Pour cereal into boiling water, make a smaller fire, then cook for 15 minutes, stirring thoroughly.
4. Add oil to the cooked porridge, cover the pan tightly with a lid, wrap the dishes with a towel to let the dish steam and gain flavor.
5. Arrange on plates, and top with raisins and dried apricots. If there are fresh berries and fruits, then you can add them to the plates.

How to cook corn porridge with milk

Milk corn porridge recipe:

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

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

Popular cornmeal dishes

Corn flour pie

Required Ingredients:

• wheat flour - 200 grams;
• finely ground cornmeal - 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:

1. Set the oven to preheat to 200 °C and brush with deco oil. During this time, take on the dough.
2. Pour wheat and corn flour into a large container. Add salt, sugar, baking powder. To mix everything.
3. Beat the egg into the flour mixture, pour in the milk and vegetable oil, and then mix again.
4. Grease the top of the cake with egg yolk to make the crust ruddy.
5. Arrange raspberries around the edge of the pie. Instead of berries, you can use slices of orange, banana or pineapple.
6. Put the viscous dough on a baking sheet and put 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:

1. Take a saucepan with a thick bottom, pour water into it and put on fire.
2. Grate the cheese.
3. As soon as the water boils, pour the cereal into the pan in a thin stream, stirring constantly so that there are no lumps.
4. Reduce the heat, while continuing to stir, cook the porridge for another 5 minutes, until there is no water left in the container.
5. 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).
6. Put the thick mass on a pastry board, let it cool slightly.
7. Roll out this mass and make various shapes out of it using confectionery molds. You can also use silicone molds, which should be filled with porridge.
8. Take a baking sheet, grease it and put figures from corn porridge on it.
9. Put a small piece of butter on each figure and sprinkle with grated cheese.
10. Place the deco in the 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.
11. The finished composition can be topped with caramelized pear or honey.

Corn porridge with mushrooms

Required Ingredients:

In boiling water, pour the grits in a thin stream, gradually stirring.

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

Cover the pan 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 gained a taste, 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.

Recipe for corn porridge in a slow cooker:

1. Sift the cereal and pass running water through it.
2. Pour the resulting mixture into the bowl and add sugar and salt.
3. Pour 1 glass of water and 1 glass of boiled milk into the bowl.
4. How long to cook corn porridge? Usually the timer is set for 25 minutes.
5. As soon as the food is cooked, set the "Heating" mode. This is to keep her sane.

Mashed porridge can be cooked in a double boiler. To do this, pour half a glass of cereal into the bowl and pour it with 2 glasses of water. 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 end, it should turn out soft and delicate in texture. Therefore, if coarse grains are available, then it should be ground with a blender or coffee grinder. But in no case should you turn the cereal into dust. Grains should be up to 1 mm.

Corn porridge in a slow cooker is the best solution for preparing breakfast. Morning meal is an energy boost for the whole day. Therefore, it is very important to choose the right diet for yourself for breakfast - this is health for the whole family!

Have you ever wondered how to cook corn grits? If you don't have kids, it's unlikely. Yes, and for children, you probably cooked porridge with milk and nothing else. And let's see what else can be cooked and how corn grits are generally useful. 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 of useful properties, and most importantly, it has the unique ability 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: a classic recipe

Soak 4 large spoons of raisins in warm water for 10 minutes. Rinse a glass of corn grits, pour 2.5 cups of hot water over it, add salt, a little butter and raisins to taste. Then the pan must be covered and put in the oven. Ready porridge should be soft. Mix it up and add a little more oil. When serving, add sugar to taste.

Porridge with feta cheese or cheese

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

Corn grits: recipes for casseroles

Porridge 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 beaten into protein foam. This fragrant mass must be put in a saucepan, previously sprinkled with crackers, and baked. When serving, drizzle with sour cream.

Casserole with corn, minced meat and vegetables

Pour 100 g of corn grits into 400 ml of boiling meat broth and cook for 15 minutes. Soak one stale bun in water, squeeze and knead with your hand. Mix it with 1 egg and half a kilogram of ground pork and beef. 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. Put the carrots with peas on the minced meat, sprinkle with grated gouda cheese (200 g) on ​​top and bake for another 10 minutes.

Corn grits: baking recipes

Mchadi (cakes)

Two glasses of corn grits should be washed, salted and gradually, little by little, add hot water to it and knead. First mix with a spoon, and when it becomes plastic, start kneading with your hands, like regular dough. The ideal mchadi dough should be sticky. Then from it, again with your hands, you need to separate small pieces and form cakes (their thickness should be no more than a centimeter). In a frying pan, you need to heat the sunflower oil and fry the cakes on it on both sides (they should be covered with a golden crust). To keep the tortillas from getting oily, place them on paper towels to absorb the oil. The last step is to cut the ready-made still hot cakes along and put thin pieces of cheese inside, for example, suluguni. It will melt slightly from hot cakes, and you will get a very tasty dish!

Pie on curdled milk

200 g must be mixed with a pinch of soda. Another 200 g - with a spoonful of sugar, two glasses of curdled milk, 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 cake. It can be served with sour cream or jam.

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