How to cook milk porridge from corn grits - step by step recipes in a pan, cauldron or slow cooker with photo

Corn porridge in milk

Many will not refuse to enjoy the fragrant grains of just cooked corn, but not everyone is aware of how healthy and tasty this cereal porridge is, so they often simply ignore it as a side dish or main dish. However, corn porridge in milk or water, cooked according to a special recipe, can be equal in usefulness to buckwheat and in taste is not inferior to other cereals - the main thing is to know how to cook such a porridge in order to take maximum benefit and taste out of it.

How to make corn porridge in milk

The technology for cooking porridge from corn grits is not very different from the formulation of other cereal dishes. At first, the cereal is washed in several waters, then it is poured with milk, salt and a spoonful of sugar are added and simmered, stirring occasionally. After bringing to readiness, the dish is flavored with butter or other ingredients are added. Milk corn porridge is very tasty with raisins, pumpkin, honey, dried fruits. Unsweetened cereal is supplemented with meat, greaves, mushrooms, salted cheese, herbs or vegetables.

How to cook corn porridge in milk? I must say that porridge made from corn grits with milk does not belong to fast dishes, even heavily chopped corn grains remain very hard, therefore, it takes a lot of time to complete cooking. Keep the dish on fire for about half an hour, then cover the pan with a lid and let it brew for 40-45 minutes.

Cooking time directly depends on the size of the grains: the finer the grinding, the sooner the cereal will cook. Grinding initially determines the consistency of the finished dish: in order to cook crumbly porridge or milk soup, it is better to take coarse corn. For porridge-smearing, Moldavian mamalyga or Italian polenta, corn flour or cereal medium grinding is suitable.

Recipes of corn porridge in milk

This cereal around the world is famous for its beneficial properties, because corn is very rich in vitamins of different groups. It contains various amino acids and trace elements necessary for the normal functioning of the body. Corn grains have a lot of fiber, and the calorie content of corn porridge is not very high - about 150 kcal per 100 grams, so it is considered a dietary product. Milk porridge from corn grits is ideal for the diet of babies, because the gluten content in it is minimal.

Many people include this delicious and healthy cereal in their daily diet very rarely, because they don’t know how to cook corn porridge in milk and even how to cook it in water. There are features that you need to remember before you start cooking this cereal dish. Below you will be presented with different options for corn porridge with a photo and step-by-step description of the recipe.

Corn grits porridge

  • Cooking time: 60 minutes.
  • Servings Per Container: 4 Persons.
  • Calorie content of the dish (100 g): 120.6 kcal.
  • Destination: for breakfast.
  • Cuisine: International.
  • Difficulty of preparation: easy.

The classic recipe for corn porridge in milk always remains relevant and in demand. To cook liquid milk soup, milk should be taken 6 times more than cereals. To prepare a thick mashed porridge, the necessary amount of cereal and liquid must be determined based on the standard proportion - 1 cup of chopped corn for 3.5-4 cups of milk.

Ingredients:

  • coarse corn grits - 1 tbsp .;
  • milk - 4 tbsp .;
  • salt - a pinch;
  • sugar or honey to taste.

Cooking method:

  1. Pour milk into the pan, add salt. Boil.
  2. Then pour the washed cereal into the liquid, mix thoroughly to avoid lumps.
  3. Cook over medium heat for 20 minutes without a lid. Do not forget to stir from time to time.
  4. Close the pan with a lid and leave it on low heat for another 40 minutes.
  5. After turning off the stove, add butter and sugar or honey to the milk soup to taste.

Cornmeal porridge

  • Cooking time: 56 minutes.
  • Servings Per Container: 8 Persons.
  • Calorie content of the dish (100 g): 102.3 kcal.
  • Purpose: for breakfast, dinner, to the festive table.
  • Cuisine: Moldavian.
  • The complexity of the preparation: medium.

The world famous Moldavian mamalyga is made exclusively from cornmeal. Thanks to the miniature size of the grains, after cooking and cooling, the mass turns into an elastic, but soft cereal cake, which is easily cut with a knife or thread into portioned pieces. The traditional recipe for this wonderful side dish with photo is described below.

Ingredients:

  • corn flour - 3 tbsp .;
  • water - 5 tbsp .;
  • salt - 0.5 tbsp. l .;
  • vegetable oil - 1 tbsp. l

Cooking method:

  1. Boil water in a thick-walled pan.
  2. Pour in salt, pour in vegetable oil.
  3. Pour in a thin stream of corn flour, while stirring the liquid actively.
  4. Cook over medium heat for 15 minutes, stirring occasionally.
  5. Then reduce heat to a minimum and continue cooking for another 25 minutes.
  6. Turn the container with the finished dish onto a large wooden board. Carefully remove the mamalyga from the pan.
  7. Allow to cool slightly, and then cut into portions.

For a child

  • Cooking time: 45 minutes.
  • Servings Per Container: 2 Persons.
  • Calorie content of the dish (100 g): 114.8 kcal.
  • Destination: for breakfast.
  • Kitchen: children's.
  • Difficulty of preparation: easy.

Corn flour is also an ideal base for baby milk porridge. The main advantage of cereal is that it contains almost no gluten, so it is suitable for children even the youngest and allergic people. If the finished flour is difficult to find on sale, it can easily be prepared independently using a coffee grinder. To make the plate with the porridge more appetizing, you can decorate it with fruits or fresh berries.

Ingredients:

  • flour from corn - 3 tbsp. l .;
  • milk - 1 tbsp .;
  • sugar - 1 tbsp. l .;
  • butter - 10 g;
  • fruits, berries - to taste.

Cooking method:

  1. Bring the milk to a boil.
  2. Reducing the fire to a minimum, gently pour a thin stream with a stream, stirring vigorously.
  3. Cook for 15 minutes, stirring all the time. Then turn off the fire.
  4. Add sugar and butter.
  5. Wrap the pan with a towel and leave it on a hot stove for another 15-20 minutes.

With pumpkin

  • Cooking time: 72 minutes.
  • Servings Per Container: 6 Persons.
  • Calorie content of the dish (100 g): 107.1 kcal.
  • Purpose: for breakfast, dinner, dessert.
  • Cuisine: Russian.
  • The complexity of the preparation: medium.

Very tasty, healthy and nutritious is corn porridge in milk with pumpkin. Solar corn together with sweet and bright pumpkin create a unique flavoring duet, and if you cook the dish not just on the stove, but in a clay pot in the oven, and even pour a little honey, not even the most fastidious gourmet can resist such a treat.

Ingredients:

  • medium-sized corn grits - 1.5 tbsp .;
  • milk - 6 tbsp .;
  • pumpkin - 300 g;
  • butter - 35 g;
  • sugar - 2 tbsp. l .;
  • honey to taste.

Cooking method:

  1. Boil milk. Pour half into the pan and pour the corn into it, mixing thoroughly.
  2. Darken for 20 minutes.
  3. Pour the diced pumpkin pulp into the second half of the milk. Cover and leave.
  4. Then lay the milk-cereal mass and pumpkin with milk in layers in a large pot. Sprinkle each layer a little sugar and shift a piece of butter.
  5. Cover or foil and send in an oven preheated to 200 degrees for 40-45 minutes.
  6. After bringing the dish to readiness, the mass is mixed, divided into portions and honey is added.

With cheese

  • Cooking time: 48 minutes.
  • Servings Per Container: 4 Persons.
  • Calorie content of the dish (100 g): 98.8 kcal.
  • Purpose: for breakfast, dinner.
  • Cuisine: Georgian.
  • Difficulty of preparation: easy.

Many people highly value the taste and benefits of corn grits, so almost every national cuisine boasts a delicious original dish made from this cereal. Georgians often cook unsweetened porridge from corn with suluguni cheese, which can easily be replaced with another salty cheese - Brynza or Adyghe. The authentic name of the dish is elargi. See the step-by-step recipe with a photo below.

Ingredients:

  • coarse corn grits - 1.25 st .;
  • milk - 1.7 l;
  • salted cheese - 450 g;
  • salt - 0.5 tsp.

Cooking method:

  1. Rinse the corn well. Cut the cheese into thin long strips or grate it on a coarse grater.
  2. Pour milk into a thick-walled pan or cast-iron pot. Put on medium heat, let it boil.
  3. Salt and cheese in a boiling liquid. Stir well.
  4. Pour the cereal gently, stirring continuously.
  5. Continue stirring for about 10 minutes until the mass begins to thicken.
  6. Then cover the pan with a lid, put on the smallest fire and simmer another 25-30 minutes. Serve the dish hot.

With dried fruit

  • Cooking time: 65 minutes.
  • Servings Per Container: 6 Persons.
  • Calorie content of the dish (100 g): 122.7 kcal.
  • Purpose: for dessert.
  • Cuisine: International.
  • The complexity of the preparation: medium.

Porridge from corn always turns out to be tasty and satisfying, but in its usual form it quickly bothers. But from it you can make a gorgeous dessert - a sweet corn porridge casserole in milk with dried fruits. This format of annoying ordinary cereal will appeal to both children and adults. The main thing is not to overdo it with sugar, because dried fruits themselves are sweet. You can always make the dish sweeter by simply adding a little honey, jam or condensed milk.

Ingredients:

  • corn grits - 1 tbsp .;
  • water - 1 tbsp .;
  • milk - 1 tbsp .;
  • sugar - 2 tbsp. l .;
  • dried apricots, raisins, figs - 50 g each;
  • egg - 1 pc.

Cooking method:

  1. Rinse groats, pour cold water and leave for a couple of hours.
  2. Then drain the water, pour fresh, put on fire.
  3. Cook for 15 minutes, then add a glass of boiled milk.
  4. Turn off the fire, but leave the cereal with milk on a hot stove for another 20 minutes.
  5. Meanwhile, pour dried fruit with boiling water and hold for 10 minutes, then strain and cut into small cubes.
  6. Cool the porridge slightly, put dried fruits, sugar and an egg in it. To stir thoroughly.
  7. Grease the baking dish with butter, put the prepared mass in it.
  8. Bake in the oven for 15-20 minutes until golden brown.

With meat

  • Cooking time: 53 minutes.
  • Servings Per Container: 4 Persons.
  • Calorie content of the dish (100 g): 164.3 kcal.
  • Destination: for dinner, on a hike.
  • Cuisine: Russian.
  • The complexity of the preparation: medium.

If you want to cook something hearty and tasty for a family dinner, take on board a recipe for corn porridge with meat and vegetables. Men will like the fatter version with pork or lamb, and if you take lean beef or chicken, you get a low-calorie dish that does not harm the figure. This variation of corn porridge will be a great alternative to pilaf.

Ingredients:

  • chicken fillet - 280g;
  • carrots - 1 pc.;
  • onions - 1 pc.;
  • Bulgarian pepper - 1 pc.;
  • corn grits - 150 g;
  • vegetable oil - 40 ml;
  • salt - 0.5 tbsp. l .;
  • spices to taste.

Cooking method:

  1. Chicken fillet cut into not very large pieces, set in a frying pan heated with fat. Fry over medium heat for 4-5 minutes.
  2. Cut a large onion into half rings, put to the meat. Fry until soft and transparent.
  3. Rub the carrots on a coarse grater, also send to the pan.
  4. Next send bell pepper cut in half rings. Stew meat with vegetables until half cooked.
  5. Then pour the washed cereal into the pan, add salt, spices, pour two glasses of water.
  6. Simmer the dish over low heat for about half an hour, adding water as necessary so that the porridge does not end up being dry.
  7. Sprinkle with chopped fresh herbs before serving.

With banana

  • Cooking time: 40 minutes.
  • Servings Per Container: 3 Persons.
  • Calorie content of the dish (100 g): 96.5 kcal.
  • Destination: for breakfast.
  • Kitchen: children's.
  • Difficulty of preparation: easy.

Not only children, but also adults love corn porridge with milk. Corn goes well with any other foods, both sweet and savory. If you add milk porridge from corn to fruits, you get a real vitamin bomb. A banana is good for this purpose. It is rich in vitamins and minerals, and it easily turns into mashed potatoes, which is why such a dish is recommended by pediatricians as an essential component of a children's diet.

Ingredients:

  • corn flour - 0.5 tbsp .;
  • milk - 450 ml;
  • water - 1 tbsp .;
  • salt - a pinch;
  • sugar - 1 tbsp. l .;
  • butter - 15 g;
  • banana - 1 pc.

Cooking method:

  1. Pour milk and water into a saucepan, let it boil.
  2. Then add salt, gently pour flour.
  3. Boil on low heat for half an hour, after which sugar and butter are added. Cover the pan with a towel and let it brew for 10 minutes.
  4. Meanwhile, mashed in a banana and mashed and added to the porridge before serving.

In a slow cooker

  • Cooking time: 60 minutes.
  • Servings Per Container: 4 Persons.
  • Calorie content of the dish (100 g): 120 kcal.
  • Destination: for breakfast.
  • Cuisine: International.
  • Difficulty of preparation: easy.

The electronic miracle pan has long been a good helper for many housewives. In a slow cooker you can cook anything, and porridge from corn grits is no exception. True, inexperienced housewives, it may not work out the first time. To do this, remember some of the subtleties of the recipe. How to cook corn porridge with milk in a slow cooker, read below.

Ingredients:

  • corn grits - 200 g;
  • water - 2/3 st .;
  • milk - 1 and 1/3 st .;
  • salt - a pinch;
  • sugar - 1.5 tbsp. l .;
  • butter - 35 g.

Cooking method:

  1. Rinse the groats well, transfer to the multicooker bowl and pour water.
  2. Add salt, sugar, mix.
  3. Put to cook in the "Milk porridge" for 25 minutes.
  4. After this time, pour milk into the porridge and set the timer in the same program for another 20 minutes.
  5. After the beep, leave the multicooker closed and let the porridge brew for about a quarter of an hour, after which flavor it with butter.

Watch the video: How to make delicious Oat porridge (April 2020).