Contents
History of corn porridge
Since ancient times, corn has been used as food by various peoples. Yellow grains were an integral part of the diet of the Mayan, Inca, and Aztec peoples. Corn was used to make flour, flakes and butter. Later they began to produce popcorn and even strong alcohol (whiskey).
Corn in the form of porridge was invented by the Indians. The dish saturates the body well and does not require large financial investments for the purchase or cultivation of crops.
Moldovans and Ukrainians call corn porridge hominy. The porridge turns out to be very thick, which even after cooling is cut with a special wooden knife. In Georgia, such a dish is called “gomi”, among the Abkhaz – “meremys”.
In Soviet Our Country during the Khrushchev era, corn was considered the “queen of the fields”, the culture supplanted the traditional rye and millet. It was believed that corn porridge is dietary and very healthy, suitable for baby food.
Composition and calorie content
| Calorie content of porridge per 100 g (on water) | 86 kcal |
| Proteins | 8,3 g |
| Fats | 1,2 g |
| Carbohydrates | 71,0 g |
The benefits of corn porridge
Corn porridge is useful due to its unique composition. Corn contains a lot of dietary fiber, which cleanses the esophagus well.
Vitamins (A, groups B, C, E, K and PP) are not only natural antioxidants that are responsible for skin elasticity, hair shine and teeth strength. They also affect the functioning of the brain, increase the level of hemoglobin in the blood, and normalize the nervous system.
Corn porridge is gluten-free, so it’s great for people with allergies to wheat gluten. Also, the dish can be used as the first food for babies.
The harm of corn porridge
With the frequent use of corn porridge, intestinal motility increases, so unpleasant pain may occur. Porridge should be discarded during exacerbations of diseases of the duodenum or ulcers.
The use of corn porridge in medicine
Corn grits are unique in that they retain almost all vitamins and minerals after heat treatment.
– Previously, corn porridge was used in the form of hominy. Take it with you on long trips. She helped to maintain efficiency and strength for a long time. It contains a lot of vitamin A and C, vitamin B group. For example, vitamin E is an antioxidant that keeps you young and always looks good. Improves the condition of the skin, hair, affects the reproductive function. Fights diseases of the cardiovascular system. Nicotinic acid lowers cholesterol levels, breaks down excess bad fat. Helps to improve the metabolism of fats in the body, is responsible for accelerating metabolic processes. The porridge contains both calcium and phosphorus – they are useful for nails, the skeletal system and teeth. Potassium and magnesium are responsible for the functioning of the cardiovascular system. Potassium removes excess fluid from the body, that is, prevents swelling and increased pressure. Magnesium dilates blood vessels, calms the nervous system, – said nutritionist Elena Solomatina, candidate of medical sciences.
Cooking application
Polenta is prepared from corn porridge, baked in the oven or fried in a pan. Porridge has a neutral taste, goes well with vegetables and fish. Emphasizes their taste and aroma.
Corn porridge with orange
An unusual version of corn porridge for breakfast. The dish turns out fragrant and tasty. Orange and ginger give the porridge a sour-burning taste. Can be served with nuts
| Corn grits | 70 g |
| Orange | 1 piece. |
| Ginger (root) | 30 g |
| Sesame | 5 g |
| Sugar | 10 g |
| Turmeric | 0,5 tsp. |
Grind orange and ginger in a blender. Dilute the mixture with water (300 ml). Add salt, sugar, sesame seeds and corn grits there, stir everything and put on a slow fire. Stir occasionally. Cook porridge until thick. At the end, add a little butter and let the dish brew.
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Polenta with bacon and vegetables
For lovers of cereals and bacon, we recommend preparing polenta. An exquisite dish turns out to be satisfying. It goes well with mushroom or sour cream sauces.
| Corn grits | 0,5 Art. |
| Water | 450 ml |
| Bacon | 50 g |
| Onions | 1 piece. |
| Carrots | 1 piece. |
| Garlic | 2 denticles |
| Dried basil | 3 pinches |
| Dried marjoram | 2 pinches |
| Cheese | 100 g |
| Salt | to taste |
First, corn grits are prepared on the water. Cook the porridge for at least 20 minutes, until thick. At this time, we take on the filling. Chop onion, bacon, garlic and carrots. First, fry the bacon, then add everything else to it. Pour the resulting mixture and grated cheese into the finished porridge, mix well. Pour the porridge into a mold and let it cool down. Turn the mold over and cut the resulting polenta into pieces. The dish is ready. If desired, polenta can be fried in a pan or baked in the oven.
How to choose and store
When choosing corn grits for porridge, pay attention to its color and texture. A quality product has a bright yellow tint and a crumbly structure.
There should be no lumps and dark litter in the groats. If there is, then moisture got into the mixture and the product was stored incorrectly. If there is rubbish, then the manufacturer poorly cleaned the cereal crop.
Choose coarse cornmeal. It is more effective for cleansing the intestines, but it takes longer to cook. Medium grinding is suitable for daily use, fine grinding is used in instant cereals (no more than 15 minutes).
Storage conditions. Keep corn grits in a tightly closed glass container. Stay away from direct light. No need to stock up on corn porridge for future use, since the average shelf life of cereals is 1 month. Then the porridge begins to lose its taste properties.