Corn porridge is rich in silicon, iron, fiber, vitamins A, E and group B, as well as amino acids necessary for the body. It helps to remove harmful toxins and radionuclides from the body. It is noted that in countries where corn porridge is a national dish (for example, in Romania and Moldova - the famous mamalyga), the percentage of cardiovascular diseases is lower.
Pick your recipe
You will need
-
- For corn porridge on water:
- 1 cup corn grits;
- 2.5 cups of water;
- salt;
- butter.
- For corn porridge
- cooked in the oven:
- 1 cup corn grits;
- 3-4 tbsp. tablespoons pitted raisins;
- salt;
- sugar;
- butter;
- 2.5 cups of water.
- For corn porridge with pumpkin:
- a glass of corn grits
- 300 g pumpkin;
- 50 g butter;
- 2 tbsp. tablespoons of honey;
- 100 ml cream;
- salt.
Instruction manual
1
Corn porridge on the water
Rinse the corn grits thoroughly. Pour water into a saucepan, put on a stove and boil. As soon as the water begins to boil, add the cereal, mix and bring to a boil again. Take water and cereals in a ratio of 1: 2 (for one part of corn grits - two parts of water). When the porridge boils, reduce the heat, salt, cover the pan with a lid and cook for thirty minutes until thickened, stirring occasionally. Then remove the pan from the heat, add the butter, mix. Wrap the pan with a towel and let the porridge brew for an hour. Fried onions, tomatoes, mushrooms, bell peppers, as well as cheeses such as suluguni or feta can be added to such unsweetened corn porridge. Cheese should be cut into small cubes, before cooking, put in a pan with porridge and mix.
2
Oven-cooked corn porridge
Soak raisins in cold water in advance. Rinse the cereals, transfer to a ceramic pot or pan with a thick bottom and pour boiling water. Add sugar, salt, raisins and butter. Mix everything thoroughly, cover and place for half an hour in a preheated oven to 200 degrees. When the cereal becomes soft, remove the porridge from the oven, mix and place again in the oven, no longer covering it, until a crust forms. Separately, milk is served to the porridge to the table.
3
Corn porridge with pumpkin
Boil corn grits in salted water until half cooked. Peel the pumpkin and cut it into cubes. Pour some water into a saucepan or deep pan, add butter, honey and cream. Put the pumpkin and simmer for ten to fifteen minutes. Put in a ceramic pot, alternating: a layer of porridge, a layer of pumpkin. Cover and place in an oven preheated to 160 degrees for thirty minutes. Then take out the pot, remove the lid and stain the porridge for another twenty minutes until an appetizing crust forms.
note
In total, porridge from corn grits is cooked for at least an hour. In the process of cooking, it should increase in volume by 2-3 times.
Useful advice
If the corn porridge is thicker than you would like, dilute it with warm milk, cream, yogurt or fruit puree.
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