Corn porridge on the water. Cooking video

Dishes made from corn grits are also useful in that they contribute to the effective elimination of the accumulated radionuclides and harmful toxins from the body. It has been noticed that regular consumption of corn porridge reduces the risk of cardiovascular diseases, so it is worth including it in your weekly menu. It will be useful for both a child and an adult.

There are several recipes for making corn porridge, which one to choose is a matter of habit and taste. It can be combined with vegetables, mushrooms, cheese, berries and fruits, nuts and herbs, as well as other ingredients.

To make corn porridge you will need:

– 1 cup corn grits – 2-2,5 cups water – butter and salt to taste.

Sift the corn grits through a sieve and rinse thoroughly under running water. Place the pot of water on the stove. After boiling, add corn grits, stir and bring to a boil. Groats and water are in a ratio of 1: 2 (for one volumetric part of groats, 2 volumetric parts of water). Then reduce heat to low, season with salt and cover tightly. Cook for another 25-30 minutes, stirring occasionally, until thick.

After boiling the porridge, remove the pan from the heat, add butter if desired, stir. Wrap the pan with a warm blanket and let it brew for an hour. You can also add fried mushrooms, onions, tomatoes, bell peppers, cheese (suluguni or feta) to the finished dish, but immediately after removing from heat.

For this recipe you will need the following ingredients:

– 1 cup of corn grits; – 2–2,5 cups of water; – 3–4 tbsp. raisins; – butter; – sugar, salt.

Pre-soak the raisins in room temperature water. Preheat oven to 200 degrees. Rinse the corn grits and transfer to a ceramic pot or heavy-walled saucepan. Pour boiling water over the cereal, add soaked raisins, sugar, salt and butter. Mix all this, then cover tightly and place in a preheated oven.

When the cereal is softened, remove the pan from the oven, stir the porridge. With the lid removed, place it back in the oven until golden brown.

Milk can be served separately with sweet corn porridge cooked in water

Ingredients:

– 1 glass of corn grits; – 300 g of pumpkin; – 50 g of butter; – 100 ml of milk or cream; – 2 tbsp. honey; – salt to taste.

Peel and cut the pumpkin into cubes, boil the corn grits in salted water until half cooked. Pour some water into the bottom of a saucepan or deep frying pan, add butter, cream and honey, then simmer the pumpkin cubes in this for 10-15 minutes. Put the porridge and pumpkin in a pot, cover with a lid and place in an oven preheated to 180 degrees. Protomit for 30 minutes until crusty.