In our country, porridge has been loved for a long time.
They are healthy, tasty, and easy to prepare.
Usually, many people prepare buckwheat, rice, millet porridge, occasionally diluting them with oatmeal and semolina porridge.
But not everyone remembers corn porridge, or they remember, but are in no hurry to buy corn porridge because they don’t know how to cook it.
Often it turns out to be harsh and not very tasty.
But, knowing some nuances and following detailed instructions, you can prepare excellent corn porridge with milk from corn grits, and not only sweet ones, but, for example, with mushrooms and vegetables.
How to cook corn porridge with milk - general cooking principlesProperly prepared corn porridge with milk can be an excellent breakfast or a hearty, but not weighing, dinner. Sweet porridge is served with fruits, berries, honey, jam. Unsweetened - with meat, mushrooms, vegetables. However, even without additions, corn porridge with milk turns out tasty and complete.
Corn porridge is not difficult to prepare, 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 saucepan, fill it with water, drain, repeat the procedure until the water becomes clear. Or pour the cereal into a sieve with a mesh of a suitable size and rinse under running water. The second option is convenient because it takes less time and the cereal turns out cleaner.
2. Next, put the porridge in a saucepan with thick walls and a bottom, first fill it with water and simmer until it boils completely, only then add milk and additional ingredients to taste: salt, granulated sugar, sweet butter, fruits, vegetables, etc.
3. Cook corn porridge for an average of 15 minutes. It all depends on the grind size. For example, preparing porridge from corn flour does not take more than 10 minutes, finely ground cereal - 15 minutes, medium - 20 and coarse - 25 minutes. The process can be speeded up even if you have coarse grains: after the porridge has simmered in water, immerse the blender in it and grind, and then pour in milk.
4. To prepare thick porridge, use about three glasses of liquid, for thinner porridge - at least four to five glasses.
5. Please note that the cooked porridge thickens during the infusion process. Focus on this fact when adding milk and additional ingredients.
1. How to cook corn porridge with milkIngredients:
A couple of glasses of water
3/4 cup corn grits;
A glass of milk;
Cooking method:
1. Pour the cereal into a saucepan of a suitable size and fill it with two glasses of water.
2. Bring the mixture to a boil, reduce the heat to low. After adding salt, cook until the water is completely absorbed, stirring the porridge from time to time so that it does not burn.
3. Pour in 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 sit and soak for 20-30 minutes.
5. Serve sprinkled with sugar or pour honey. Season with butter if desired.
2. How to cook sweet corn porridge with milk and dried fruitsIngredients:
A glass of corn grits;
Three glasses of water;
Two glasses of milk;
80 grams of sugar;
Half a packet of vanilla sugar;
A third of a stick of butter;
Dried fruits to taste (raisins, dried apricots).
Cooking method:
1. Rinse the corn grits and place them in a saucepan.
2. Fill with water, bring to a boil over high heat, then reduce the heat and simmer the porridge until all the water is absorbed.
3. Pour in two glasses of milk, add salt and two types of sugar. Cook the corn porridge over low heat until fully cooked.
4. Add butter. Mix.
5. Place the porridge into plates, sprinkle with pre-soaked, thoroughly washed, chopped dried fruits.
3. How to cook corn porridge with milk and bananaIngredients:
200 grams of corn grits;
Two glasses of water and milk;
Salt and sugar to taste;
30 grams of butter;
Two bananas.
Cooking method:
1. Pour the cereal into a pan, rinse it, and fill it with a glass of water.
2. After boiling, add a little salt and, if necessary, granulated sugar.
3. Simmer the porridge over low heat for about 10 minutes, then grind it with an immersion blender.
4. Pour hot milk over the corn mixture and add butter.
5. Bring to a boil, turn off the heat.
6. Mash the banana pulp with a fork or in a blender, put the puree into the porridge.
7. Mix everything thoroughly and let sit for 5-7 minutes before serving.
4. How to cook corn porridge in milk with pumpkin and prunes in a slow cookerIngredients:
Half a cup of corn grits;
300-350 grams of pumpkin pulp;
8-10 pcs. prunes;
250 ml milk;
60 grams of butter;
250 ml water;
Sugar and salt to taste.
Cooking method:
1. Wash corn grits.
2. Cut the pumpkin pulp into small cubes.
3. Pour cold water over the prunes for 20-30 minutes, then rinse and cut into small pieces.
4. Place corn grits, pumpkin and prunes in a multicooker bowl.
5. Fill the mixture with water and milk, add sugar, salt, and butter.
6. Set the “Porridge” mode for 45 minutes.
7. After the sound signal, open the lid and mix the porridge thoroughly.
8. Insist before serving, covering the lid for 3-7 minutes.
5. How to cook corn porridge with milk and mushroomsIngredients:
A glass of coarse corn flour;
A liter of high fat milk;
A glass of sour cream;
200 grams of fresh mushrooms;
Vegetable oil.
Cooking method:
1. Pour two tablespoons of vegetable oil into the frying pan, add 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 the gas to a minimum.
4. While stirring, add corn flour in small portions, preferably in a thin stream.
5. Add a little salt, spread sour cream. Cook, continuously stirring the mixture in a circle and not letting it boil, for about 5-8 minutes.
6. Place the porridge on a plate, sprinkle it generously with fried mushrooms.
6. How to cook corn porridge in milk with croutonsIngredients:
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 olive oil;
30 grams of sugar.
Cooking method:
1. Place anise seeds in hot oil, stirring, fry them for 2-3 minutes, then drain the oil.
2. Heat the strained oil again, fry the bread on it, after cutting it into triangles, until a pleasant golden brown on both sides.
3. Place the finished croutons on a paper towel, thus allowing the excess oil to drain.
4. Pour one glass of milk into the corn flour and stir until not a single lump remains.
5. Heat the second glass of milk, pour the corn mixture into it in small portions.
6. Add a spoonful of olive oil, sugar, mix. Simmer, stirring, for 2-3 minutes.
7. Pour in cinnamon, stir and remove the porridge from the heat.
8. Serve corn porridge with spicy golden croutons.
How to cook corn porridge with milk - tricksInstead of cereal, you can use corn flour; this will not affect the taste of the porridge. But the cooking process will take less time.
If you still use cereal, cook it until half cooked in water, only then add milk, otherwise the grains will turn out to be harsh and crunchy.
If during cooking you get too thick porridge, dilute it with hot milk.
When adding fruit to the porridge, you can grind them in a blender and mix with the already prepared porridge, or place pieces on top of the porridge placed on plates.
Milk for porridge can be replaced with cream.
Choose a thick-walled saucepan or stewpan or cauldron for preparing corn porridge. The correct choice of dishes and constant stirring will help you avoid burning the porridge.
Corn porridge with milk can also be cooked in the oven, then it will not require constant stirring. In this case, bring it to half-cooked water, put it in pots, add salt, sugar and butter, pour milk, simmer at 160 degrees for 20-30 minutes.
Corn porridge is rich in amino acids and vitamins, and also has cleansing properties. It removes toxins from the body and improves digestion, reducing the risk of cardiovascular diseases. You can use it with various foods - vegetables, meat, gravy. It is also used to prepare a popular dish - mamalyga. However, one of the healthiest and simplest cooking options is corn porridge cooked in milk. All the advantages of the dish are also complemented by the beneficial properties of milk, and therefore this porridge can be an excellent breakfast.
Corn porridge with milk: a simple recipeTo prepare corn porridge with milk according to the classic recipe you will need:
- 2 glasses of water;
- 1 glass of milk;
- salt - to taste.
After pouring the washed corn grits into a pan, fill it with clean water, then put it on the fire. Bring the porridge to a boil, then reduce the heat and simmer, stirring continuously. Salt the porridge to your taste. Once it has completely absorbed the water, turn off the heat.
After this, pour the milk into the porridge, put it on low heat again and cook for about 2-3 minutes. Turn off the heat again, wrap the pan with porridge in a towel and let it stand for a few minutes. Then place it on serving plates.
Recipe for sweet corn porridge with milkTo make corn porridge sweet and more appetizing, you can cook it with the addition of vanilla sugar, and finally put dried fruits in it.
To prepare this dish you will need:
- 1 glass of corn grits;
- 3 glasses of water;
- 2 glasses of milk;
- 1/2 small bag of vanilla sugar;
- 2-4 tbsp. Sahara;
- 50 grams of butter;
- salt - to taste;
- dried fruits.
After washing the corn grits, place it in a saucepan and fill it with water, then put it on the fire. After the water boils, reduce the heat and cook the porridge until the water is completely absorbed into the cereal.
Then pour the milk into the pan. Put salt and sugar there - vanilla and regular. Cook the porridge over low heat until done. Upon completion of cooking, add butter, as well as dried apricots, raisins, berries or nuts.
Corn porridge with pumpkin in milkTo prepare milk corn porridge with pumpkin, take:
- 300 grams of pumpkin;
- 1 glass of corn grits;
- 1 tbsp. Sahara;
- 3 glasses of milk;
- salt;
- melted butter.
Before preparing the porridge, fry the corn grits in a dry frying pan without adding oil. When the cereal acquires a slightly golden hue, pour hot milk over it and leave for about 30 minutes so that it has time to swell.
Peel the pumpkin from the pulp, peel and seeds so that only the hard part of the fruit remains, and then cut it into small cubes. Sprinkle these cubes with sugar, then start heating them over low heat. The pumpkin will quickly release juice, making it a sweet porridge dressing. It is important that the vegetable is boiled until tender.
Then combine the pumpkin with corn porridge, add salt, boil, remove from the stove, cover with a lid, wrap in paper and a warm towel. When the porridge rests, it will be even more aromatic and tasty. It should be served after seasoning with melted butter.
Corn porridge with milk is a rather unusual type of porridge for us, which, nevertheless, all nutritionists strongly recommend introducing into the diet of children and adults. After all, this is a very tasty, healthy, low-calorie and, importantly, quite easy-to-prepare porridge that can take its rightful place on your table. Corn grits are rich in vitamins and valuable microelements; they contain essential amino acids and unsaturated fatty acids, which protect the heart and blood vessels from pathological age-related changes. A large amount of fiber in this porridge can cleanse the body, removing harmful substances accumulated in it, and also satisfy hunger for a long time and prevent overeating.
Another important feature of corn porridge is that it does not contain the vegetable protein gluten, due to which it is perfectly absorbed in the intestines and does not cause allergic reactions. It is not without reason that this type of porridge is recommended as the first complementary food for infants, and in addition, it has a positive effect on the health of pregnant women, the elderly and everyone who suffers from diseases of the gastrointestinal tract. Those losing weight and those who follow a healthy lifestyle should also pay special attention to corn porridge, which has obvious dietary properties and undoubted health benefits.
Corn porridge with milk is quite easy to prepare and has a pleasant taste and consistency, which can be selected taking into account your habits and preferences. Small grains produce a very tender porridge that practically does not need to be chewed, so it is ideal for feeding small children, including infants. This porridge is very reminiscent of semolina, but has a slightly more pronounced structure and a slight delicate flavor characteristic of corn grits. The grains, which are larger in size, give the porridge a well-defined and slightly coarse consistency, which is also quite worthy of finding its admirers. I recommend choosing smaller grains because they cook much faster and have a great taste and texture that everyone in the family will surely enjoy.
Try making corn porridge with milk using this simple recipe. Your children and other household members will certainly appreciate this tasty and healthy dish, and therefore an excellent breakfast will be provided to the whole family without any hassle!
Useful information How to cook corn porridge with milk - a recipe for cooking on the stove with step-by-step photosINGREDIENTS:
- 1 tbsp. corn grits
- 3 tbsp. water
- 2 tbsp. milk
- 2 tbsp. l. Sahara
- 1/2 tsp. salt
- 20 g butter
COOKING METHOD:
Corn grits1. In order to cook corn porridge with milk, you first need to choose high-quality cereal for it. Since corn grits are not a very popular product in our country, it makes sense to provide some recommendations to help you make the right choice.
1) It is advisable to buy cereals in stores in packaged form with the date of production and shelf life clearly indicated on the package. Since it is quite sensitive to the duration and conditions of storage, loose cereal purchased on the market may taste bitter if it has been stored for too long in unsuitable conditions.
2) Corn grits have 5 degrees of grinding, and the higher the grinding number, the finer the size of the grains. From a larger product, porridge takes longer to cook and has a distinct grainy consistency, but at the same time it retains more useful substances. The smallest corn grits resemble semolina in appearance. The porridge from it cooks quite quickly and has a very delicate velvety consistency, which is especially suitable for feeding small children.
It is worth noting that the degree of grinding is not always indicated on the packaging, so in some cases you will have to rely on your eyesight and experience.
3) Corn grits can have different colors from grayish and pale yellow to very bright. Cereals that are too bright can be colored by chemicals, so it is advisable to choose a product with a calm yellow tint. It is also important to make sure that there are no foreign inclusions, traces of pests or spoilage inside the package.
4) After purchase, the cereal must be poured into a glass or ceramic jar with a tight-fitting lid and stored in a dark, dry place for no more than 2 - 3 months.
5) Before cooking porridge, it is advisable to rinse the coarse grains by pouring them into a sieve and holding them under cold running water. This is quite problematic to do with small grains, so it would be better to leave them as they are.
How to cook corn porridge on the stove2. Pour water into a saucepan or ladle and place over medium heat.
Important! Be sure to choose a thick-bottomed container for preparing corn porridge. This type of porridge tends to burn, and the massive bottom heats up more slowly and evenly, which partially helps solve this problem. Enameled dishes are not at all suitable for this porridge, as it will be very difficult to wash later.
3. When the water boils, reduce the heat and gradually add corn grits, stirring vigorously with a spoon.
Comment! The finer the grind of the cereal, the more likely it is that lumps will form in the porridge. Therefore, the finest grains like semolina must be poured in more slowly and mixed thoroughly.
4. Cook the porridge at a low simmer, stirring frequently, until all the water is absorbed and the porridge swells. This will take 5 - 15 minutes depending on the type of cereal. Meanwhile, pour milk into a separate saucepan and bring it to a boil.
Advice! Since corn porridge is prepared with a mixture of milk and water, I recommend using selected milk, which has a higher fat content and richer taste.
5. Pour hot milk into the swollen corn grits and mix the porridge thoroughly with a spoon. 
6. Add salt and sugar to taste to the porridge.
Comment! When adding 2 tbsp. l. sugar you will get a moderately sweet porridge that can be eaten in its pure form or with various sweet additives. For those with a sweet tooth, I would advise adding a little more sugar.
7. Cook the porridge, covered, over low heat until cooked, stirring occasionally. At the end of cooking, add butter if desired. The smallest grains are cooked for about 15 minutes, while the largest ones can be cooked for 30 - 40 minutes, and you must definitely taste them. 
Very tasty, healthy and nutritious corn porridge with milk is ready! When serving, you can additionally flavor it with butter, and also add honey, syrup, jam or fresh berries and fruits. Bon appetit! 
Healthy and very tasty porridge made from corn grits is a good start to the day for those who watch their figure and eat right! Porridge is quick and easy to prepare with water or milk, for a child or an adult.
Corn grits porridge is prepared shortly before consumption. Hot, freshly cooked cereal is soft and tasty.
- Corn grits – 150 g (or 1 cup)
- Water – 400 ml (or 2 glasses)
- Milk – 400 ml (or 2 glasses)
- Butter or vegetable oil – 2 tbsp. spoons
- Salt, sugar - to taste
Rinse corn grits under warm running water.
Pour boiling water into the washed cereal, add salt, stirring, and cook over low heat until moisture is absorbed, without covering the pan.
Then pour boiling milk into the porridge, stir and continue to cook over low heat for another 15-20 minutes, stirring.
Remove the finished porridge from the heat, close the pan tightly with a lid and let stand for 5 minutes, then arrange on plates. The result is a medium thick porridge. Serve the porridge with butter and granulated sugar (to taste). Bon appetit.
Milk corn porridge in a slow cooker according to a traditional recipe is usually prepared for breakfast. Instead of butter, I add kaymak to corn porridge - this is cream with a fat content of more than 40%.
- Corn grits - 100 g
- Kaymak (heavy cream) – 50 g
- Milk – 100 ml
- Sugar - 1 tbsp. l.
- Salt - to taste
- Water – 300 ml
Prepare ingredients for making corn porridge in a slow cooker. It is important to observe the specified proportions.
Turn on the multicooker in the “Grains” mode for 25 minutes. Mix corn grits with sugar in a multicooker bowl.
Fill with water and close the multicooker lid.
After 25 minutes, pour milk into the multicooker bowl and add kaymak, mix everything.
In order for the corn grits to boil better, turn on the “Multi-cook” mode for 20 minutes, setting the porridge simmering temperature to 90 degrees.
After 15 minutes, at the end of cooking, add salt to the porridge to taste. Creamy corn porridge in a slow cooker is ready.
Bon appetit!
How to cook corn porridge? It can be prepared with water or milk. My cooking option involves simultaneous cooking with water and milk (first the cereal is boiled in water, and then milk is added).
During the cooking process, I add a little salt, sugar to taste and always vanilla. The result is a very tasty corn porridge, you can eat two servings in a row - it’s so delicious!
- Corn grits 1 cup
- Water 3 glass
- Milk 2 cup
- Salt 1 pinch
- Sugar 2 tbsp. spoon
- Vanilla ½ bag
- Butter in portions
Pour the cereal into the cooking pan.
We fill it with water and see a picture like the one in the photo. Cereals always give off starch and all the garbage that somehow ends up in the bag. Rinse the cereal until clean water. I washed the corn ten times.
Fill clean cereal with filtered water. Place the pan on the fire, first bring to a boil over high heat, then reduce the heat to a minimum and cook until the water is completely absorbed by the cereal.
This is how dense and thick the corn porridge turns out, but it’s not ready yet. It needs to be boiled by adding milk.
Pour cold, unboiled milk into the saucepan.
Stir the porridge, add a pinch of salt, a couple of tablespoons of sugar (depend on your taste) and vanilla. We put it on fire. Cook over the lowest heat until tender and stir occasionally (the porridge is capricious and burns to the bottom of the pan with pleasure).
That's all the tricks that answer the question of how to cook corn porridge. You can serve it immediately.
- Corn grits - 80 g (can be replaced with corn flour)
- Drinking water - 180 ml (milk can be used)
- Salt - a pinch
- Butter - for serving (any quantity can be used)
Place the cereal on a flat surface and remove any debris.
Transfer it to a fine iron sieve and rinse under running water.
Pour the cereal into the cooking pot. It is advisable that the dishes have a thick bottom, so the porridge will not burn.
Pour drinking water over the cereal and add a pinch of salt.
Place the pan on the stove, boil, reduce the heat to low and cook the porridge under a closed lid for about 20 minutes. Then remove the pan from the stove, cover with a warm towel and simmer the food for another 15 minutes.
Then place a piece of butter in the dish. For those losing weight, replace it with vegetable oil.
Stir the food.
Place corn porridge in a serving bowl and serve hot.
- Boiling water – 200 ml;
- Milk – 200 ml;
- Corn grits - 80 g (4 tablespoons without top);
- Sugar and salt to taste;
- Butter – 5 g.
Pour boiling water over the cereal, adding a pinch of salt, and put on fire. The fire should be minimal, stir the cereal all the time, it absorbs water very quickly and can burn.
When the cereal begins to lag well behind the walls and bottom, you can fill it with milk with sugar dissolved in it (about 2 tablespoons).
In a separate bowl, heat the milk, but do not boil. Add it to the cereal in small portions, stirring well, rubbing the lumps until smooth.
How long to cook corn porridge with milk? Cook covered for 20 minutes over low heat, stirring occasionally.
Add butter to the finished dish. Wrap a saucepan with porridge in a blanket for 15–20 minutes.
Serve sweet hot porridge with berries or fruits. You can add dried apricots, raisins, fresh bananas, apples or strawberries. It’s delicious to top the fruit with a spoonful of liquid flower honey.
Your family will definitely like this bright and nutritious corn porridge with milk if you serve it for breakfast with melted butter and aromatic honey. Neither adults nor children will refuse such a dish, who, by the way, ask to add raisins or sliced bananas to the porridge.
To prevent your dish from becoming too thick, remember that the proportion of cereal and liquid is 1:3, that is, for 100 g of cereal you will need to take 300 ml of liquid: water, milk, etc. If you like unsweetened cereals , then limit the amount of granulated sugar and honey.
- 100 g finely ground corn grits
- 100 ml water
- 200 ml milk
- 2 pinches of salt
- 2 tbsp. l. granulated sugar
- 2 pinches ground cinnamon
- 1 tbsp. l. melted butter
- 1 tsp. honey
Pour salt and granulated sugar into a saucepan or pan with a non-stick bottom.
Pour in water and milk of any fat content. To make the cereal swell faster, it is not recommended to cook it in milk - it is poorly absorbed, so some of it is replaced with water. If you don't have milk on hand, you can mix water and granulated condensed milk into a dish.
Place the container on the stove and bring its contents to a boil, adding ground cinnamon. As soon as the liquid boils, reduce the heat to low.
We will add corn grits, immediately mixing it with a whisk with the liquid so that no lumps form. It will be much more difficult to do this with a fork. Let the porridge simmer in the container for about 1-2 minutes - during this time it will gurgle, so it is best to cover the container with a lid.
Place the finished porridge in a bowl or deep container, add melted butter and aromatic honey: may, linden, acacia, buckwheat. Let's serve the dish hot. If desired, you can add other sweet ingredients to corn porridge with milk: jam, jam, Nutella, nuts, etc. Since children love liquid porridge, it can be diluted in a plate with chilled milk and served warm to the children.
- Corn grits 100 g
- Milk 250 ml
- Water 250 ml
- Butter 30 g
- Sugar to taste
- Salt 1 pinch
Wash corn grits.
Pour the cereal into a saucepan.
Add salt, sugar.
Add butter.
Pour in water.
And milk. Cook over low heat for 30-35 minutes, stirring.
- corn grits – 180 g,
- milk – 400 ml,
- granulated sugar – 35 g,
- butter – 30 g,
- salt – 1 teaspoon,
Pour the required amount of corn grits into a saucepan with a fairly thick bottom. Corn absorbs moisture very well, so you need to be careful when preparing the porridge so that you don’t regret the results later.
Pour about 2-3 glasses of water into a saucepan and bring to a boil over low heat.
Add sugar and salt.
Set the heat to low and cook until most of the water has been absorbed. At this stage, the corn grits should have increased in volume, but still remain firm inside.
Pour in 200 g of milk. Continue cooking at minimum power.
The cereal will begin to become soft and thick over time, so if necessary, add the remaining milk in small portions. Almost ready porridge should have a liquid appearance, since as it begins to cool it will acquire a denser consistency.
After adding butter, remove from heat. Cover with a lid and let rest for a couple of minutes. The porridge will be even tastier if served with ground nuts, jam or honey.
Corn porridge has earned its place in the diet due to its low calorie content and gluten-free nature. The latter property even allows you to use cereals as a first complementary food. When prepared correctly, corn dishes can be the most nutritious and delicious.
Each country has its own recipe for corn porridge: in Romania and Moldova - the legendary mamaliga, in Spain and Italy - polenta, in Georgia - Gomi. Traditional Russian cuisine is also no exception. Although corn porridge with milk does not have a sonorous name, its taste and nutritional value do not become worse.
To taste healthy porridge, you need:- cereal – 200 g;
- water – 400 g;
- milk – 400 g;
- salt, sugar, butter - to taste.
Attention! When cooking corn porridge on the stove, it must be constantly monitored, otherwise it will stick to the bottom or even burn.
With added pumpkinThe benefits of corn porridge are undeniable, but its combination with pumpkin doubles the positive effect on health with the regular presence of the dish in the human diet. To make pumpkin porridge from corn, just make a small addition to the basic recipe.
Water porridge is the easiest and fastest side dish to prepare, which is also very nutritious. If you have 200 g of cereal, then it is enough to prepare a liter of water, salt, sugar and oil for dressing.
Important! If you want to add honey, you can do this only after the cereal has cooled, so that it does not lose its beneficial properties.
How to cook in a slow cooker?Corn porridge in a slow cooker is an excellent dish for people for whom every minute is worth its weight in gold: when cooking using this device, there is no need to constantly stand at the stove and monitor the food. The washed cereal, salt and oil should be placed in a bowl and filled with water in the proportions from the basic recipe. Cook in the “Cereals” or “Milk porridge” mode, depending on the type, until the sound signal.
Advice! To thicken the porridge, you can keep it for about half an hour in the “Warming” mode. It is convenient to install the program in the evening, and in the morning you will have a ready-made breakfast waiting for you.
Corn grits porridge with dried fruitsAn original recipe for sweet porridge, which, if executed correctly, becomes a favorite breakfast for the whole family.
- raisins – 75 g;
- other dried fruits (to choose from) – 150 g;
- sugar – 50 g;
- butter – 40 g;
- salt - to taste.
Despite the fact that porridge is perceived as a side dish, corn porridge with meat and vegetables can be an excellent independent dish.
You will need:- corn grits – 300 g;
- meat – 300 g;
- onion – 75 g;
- carrots – 100 g;
- tomatoes – 150 g;
- sunflower oil – 50 ml;
- water – ½ l;
- salt, spices - to taste.
Of all the cereals, only corn goes most harmoniously with any type of cheese, including feta cheese.
- corn grits – 300 g;
- hard cheese – 100 g;
- butter – 50 g;
- water – 600 ml;
- salt, spices - to taste.
The absence of gluten makes the porridge the least allergenic.
This fact makes it popular among young mothers who want to diversify the menu of their long-awaited child.
To prepare one serving of 200 g you will need:- corn grits – 30-35 g;
- milk – 100 ml;
- water – 150 ml;
- butter – 5 g;
- salt, sugar or sweet syrup - to taste.
Important! For a child under one year old, cow's milk is replaced with breast milk, if breastfeeding, or with formula if the baby is on artificial milk.
Thus, preparing cereals from nutritious cereals is quite simple, the main thing is to know: how long to cook corn porridge to the required state. And several simple but original recipes will allow you to get great pleasure from ordinary food combined with benefits.
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