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Corn porridge with milk. Video recipe
Corn porridge with milk is a healthy sweet dish for a full breakfast. Start your day with it, and you will immediately feel a surge of vivacity and pleasant satiety. Make a simple cornmeal meal and add your favorite dried fruit or wholesome pumpkin to taste.
Plain dairy corn porridge
Ingredients: – 0,75 tbsp. corn grits; – 2 tbsp. water and milk; – 1 tsp salt; – 3 tbsp. Sahara; – 40 g butter.
Rinse the corn grits thoroughly, transfer to a saucepan, cover with water and put on medium heat. Let it boil and absorb almost all the liquid, then pour in the hot milk. Season the porridge with salt, sprinkle with sugar, stir and cook for another 25-30 minutes. Remember to stir the contents of the pot regularly to prevent them from burning. Arrange the finished dish on plates and season with butter.
Delicious corn porridge with dried fruits
Ingredients: – 1,5 tbsp. corn grits; – 1 liter of milk; – 200 g of dried fruits (dried apricots, raisins, prunes, figs); – a pinch of salt; – 1 tbsp. Sahara.
Wash the dried fruits and soak them in hot water for half an hour, placing them in a dish covered with a lid. Preheat a skillet and stir in the corn grits. Cook it for 3-5 minutes, stirring constantly with a wooden spatula or spoon.
Porridge made from fried cereals turns out to be more crumbly and has a brighter taste and richer aroma. Before frying, the cereals should be washed and dried on a towel.
Bring milk to a boil on a nearby hotplate and reduce heat. Pour the grilled cereal into the bubbling white liquid, stirring with your other hand. Add salt, sugar and cook a thick porridge. Drain the broth from the dried fruit, put it in a colander and cut into small pieces. Combine them with a hot corn platter, cover the pot with a lid, and let sit for 5-10 minutes.
Milk corn porridge with pumpkin
Ingredients: – 1 tbsp. corn grits; – 3 tbsp. milk; – 300 g pumpkin; – a pinch of salt; – 1 tbsp. Sahara; – 40 g butter.
Heat the cornmeal in a dry saucepan or deep skillet until golden brown. Then fill it with boiled milk and leave for 30-40 minutes until it swells. In the meantime, cut the skin off the pumpkin, cut the flesh into small slices and place in a small saucepan. Cover them with sugar and heat at the lowest temperature until juicing appears. Once this happens, remove the cookware from the stove.
Mix the cereal soaked in milk with the stew, season with salt and simmer over moderate heat for 3-5 minutes. Then close the dish with a lid, wrap it in a thick towel or blanket and allow the dish 15-20 minutes to reach. Melt the butter and pour over the porridge before serving.
You will read about how to make dough for dumplings in the next article.