Cereals are an important part of a complete and balanced diet. From an early age, various cereals appear in children's diets, which provide growing children with a lot of energy and useful elements. And adults should not forget about cereals, because they are a source of complex carbohydrates, so they allow you to forget about the feeling of hunger for a long time and not gain extra pounds. One of the very healthy cereals is corn. But not everyone knows how to use corn grits and what can be cooked from it. So here are proven recipes.

Corn casserole with cottage cheese

To prepare this dish, you will need one and a half glasses of corn grits, two and a half glasses of water, three hundred grams of cottage cheese, half a glass of sour cream, three tablespoons of vegetable oil, a couple of yolks, a bunch of dill or parsley and a couple of teaspoons of salt.

First, rinse the cereal and drain the liquid from it. Fill a saucepan with water, bring it to a boil and add salt. Pour the prepared cereal into boiling water, pour in a couple of tablespoons of vegetable oil. Once the water returns to a boil, reduce the heat to low. After fifteen to twenty minutes, you need to remove the pan from the heat and bring the porridge to readiness in the oven or in a water bath.

Separate the yolks from the whites. Mix one yolk with a small pinch of salt and sour cream. The second should be combined with cottage cheese and the same small pinch of salt.

Set the oven to preheat.

Grease a suitable baking dish with vegetable oil. Place half of the corn porridge in it and smooth with a spoon. Place a layer of cottage cheese on top, smooth it out and cover with the rest of the porridge. Also smooth the surface with a spoon.

Fill the contents of the mold with the prepared sour cream and place in the oven, preheated to one hundred and eighty degrees, for twenty minutes.

Chop the greens into smaller pieces and sprinkle them over the finished casserole.

You can make soup from corn grits.

Corn grits soup with mushrooms

Making such a tasty and interesting soup is not at all difficult. First boil the porridge from corn grits (use four liters of water for one kilogram of grits).

Prepare mushroom broth, strain it and bring to a boil. Place potatoes, chopped into slices, and prepared mushrooms, cut into strips, into a saucepan. After a quarter of an hour, add the prepared corn porridge to the pan.

Fry the frying: heat a frying pan with a small amount of vegetable oil, fry finely chopped onion and grated carrots in it. Place the finished roast into the soup, salt and season, focusing on your taste preferences. After eight to ten minutes, sprinkle the finished soup with parsley and turn off the heat. Leave the soup covered for about five minutes, then serve with sour cream.

You can cook porridge.

Corn porridge with pumpkin

To prepare such a tasty, nutritious and very healthy dish, readers of Popular Health need to prepare a glass of corn grits, two hundred grams of pumpkin and three tablespoons of sugar. It is also worth using half a liter of milk, a little salt and one hundred milliliters of water.

First, wash the pumpkin, peel it and remove the seeds. Chop the vegetable into small pieces. Boil water in a saucepan and add the prepared pumpkin to it. Boil for five minutes.

During this time, rinse the corn grits and drain the water. Add milk to the saucepan with pumpkin, add cereal, as well as sugar and salt. Bring the future porridge to a boil and reduce the heat to minimum. Boil over low heat for half an hour. Stir the porridge as it cooks occasionally, as it can easily burn. Next, wrap the saucepan with porridge well and leave for twenty minutes.

Banosh

To prepare such an interesting national Hutsul dish, you should stock up on one hundred grams of corn grits, half a liter of sour cream, two hundred grams of feta cheese, two hundred grams of pork pulp, a teaspoon of sugar and half a teaspoon of salt.

Take a thick-walled saucepan, pour sour cream into it and bring to a boil. Add salt and sugar. Then add corn grits into the container, stirring gradually. Reduce heat to low and cook until tender, stirring constantly. The finished banosh will begin to lag behind the surface of the walls and bottom of the pan, and oil droplets will appear on it.

Chop the pork into small pieces and fry in a frying pan until golden. Add salt to taste. Grind the cheese into arbitrary pieces.

Banosh must be served hot. It is cut into pieces, sprinkled with pork and pieces of cheese.

Today we’ll finish the recipes with corn grits with dessert.

Corn dessert

To prepare such a dish, you should prepare three hundred and fifty grams of corn grits, four tablespoons of corn flour, three hundred milliliters of water, two hundred milliliters of milk, a couple of bananas, one teaspoon of sugar and a couple of tablespoons of cream.

Combine water with milk. Boil corn grits in this mixture, adding flour. Cool the resulting mixture and place it on cling film, first greasing it with vegetable oil. Smooth the surface of the porridge.

Combine bananas with sugar and cream, stir until smooth. Place this mixture on top of the porridge and roll it up. Place it on a baking sheet greased with vegetable oil. Cook at one hundred and sixty to one hundred and eighty degrees for twenty minutes. Sprinkle the finished dish with powdered sugar and slices of fruit.

Here are some dishes containing corn grits. We will definitely provide recipes for its use in future publications.

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.

Recipe 2: creamy corn porridge in a slow cooker

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!

Recipe 3, step by step: delicious corn grits porridge

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 a cooking pot.

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.

Recipe 4: corn grits porridge with water (step-by-step photos)

• 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 put a piece of butter into the dish. For those losing weight, replace it with vegetable oil.

Stir the food.

Place corn porridge in a serving bowl and serve hot.

Recipe 5: how to cook sweet porridge from corn grits

• 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 tbsp.).

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.

Recipe 6: healthy corn grits porridge with milk

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.

Recipe 7: Corn grits milk porridge on the stove

• 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.

Recipe 8, simple: milk corn porridge (step by step)

• 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.

Recipe 9: how to cook corn porridge for a child

Corn porridge is a favorite delicacy not only for adults and children, but also an indispensable component of the diet of infants. It is the healthiest, tastiest and easiest to digest for babies. It contains a lot of vitamins that babies need for healthy development. These are phosphorus, thiamine, pyridoxine, iron, calcium, starch, riboflavin. An important factor is that it does not contain gluten, a known allergen. It can be added to the diet of infants from the age of eight months.

• Corn grits 100 grams
• Milk (it is better to take 2.6% fat) 200 ml (1 glass)
• Water 350 ml.
• Sugar 40 grams
• Fine salt one pinch
• Butter (high fat) 5 grams
• Optional (for decoration) berries (cranberries, lingonberries), nuts (walnuts, cashews), apples, bananas.

We thoroughly rinse our cereal with warm water until all the debris is gone, the husk is gone and the water is no longer cloudy. Soak in warm water for 15 minutes to swell.

Place the cereal in a thick-bottomed pan, preferably a cauldron.

Pour water into our saucepan and bring to a boil. Stir and crush the lumps.

Add sugar and salt after it thickens. Stir and pour in half the milk. Stir constantly and add the rest of the milk. Bring to a boil, add butter. The consistency should be liquid.

When it thickens, you can serve it, garnishing it with various additives to taste. Corn porridge with milk made from corn grits is ready. Cooking time 45 minutes.

Recipe 10: how to properly cook corn porridge

Corn porridge is useful not only for children, but also for adults. People who are on a diet or exercise should pay attention to this recipe. Corn porridge cooked with milk is satisfying and at the same time light. Rich in vitamins, it will give you a boost of energy for the whole day.

• Corn grits - ¼ tbsp
• Water - 2 tbsp
• Salt - ¼ tsp
• Milk (3.2%) - 1 tbsp
• Sugar - 1 tsp
• Butter - 30 g

Take corn grits, pour it into a saucepan and fill it with cold water.

Place the pan with the cereal over medium heat and bring to a boil. Then reduce the heat, add salt and, stirring constantly, cook the cereal until tender.

When the water is completely absorbed into the cereal, pour in the milk in a thin stream and, continuing to stir, cook for another two or three minutes.

Turn off the gas, pour sugar into the porridge, add butter, mix.

Cover the pan with the porridge with a lid and wrap it in a kitchen towel for twenty to thirty minutes.

As a result, we get a tasty and rich corn porridge, which can be served for both breakfast and dinner. Bon appetit!

In addition to the fact that dishes made from corn grits are extremely healthy and nutritious, when properly prepared they also have very decent taste characteristics. By including such culinary compositions in her diet, every housewife will satisfy the needs of the entire family.

What to cook from corn grits?

If corn grits are available, recipes for preparing dishes from it will help you use the product in home cooking effectively and tasty.

1. The easiest way to prepare cereal is to cook porridge from it, using water, milk or broth as a liquid base. The classic taste of such a dish can be easily varied by adding vegetables, fruits or meat ingredients.
2. If you supplement the base component with a portion of wheat flour, you get delicious baked goods made from corn grits: cookies or bread, pancakes or pancakes, all kinds of pies or casseroles.
3. Corn grits are the basis for preparing many traditional dishes of different nations. Among them are the popular Italian polenta, Moldavian or Romanian hominy, Georgian flatbread mchadi.

Corn grits porridge with milk - recipe

Delicious porridge made from corn grits with milk can be an ideal dish for a diet table, baby food and the diet of those who try to eat healthy, wholesome food. In order for the cereal to boil well, it is initially boiled until half cooked in water, and then cooking is continued with milk.

Ingredients:

• corn grits – 1 cup;
• water – 2 glasses;
• milk – 2 glasses;
• granulated sugar – 1 tbsp. spoon;
• butter – 2 tbsp. spoons;
• salt – 1/3 teaspoon.

Preparation

1. The cereal is poured into boiling water and cooked with stirring until the liquid is completely absorbed.
2. Pour in milk heated to a boil, add salt to the mass, sweeten to taste and continue cooking with frequent stirring for 20 minutes.
3. The finished porridge is served hot, topped with butter.

Corn grits porridge on water - recipe

If the topic of study for a novice housewife is corn grits, recipes for preparing a basic side dish from it or an independent dish with the addition of meat or other ingredients should be considered as a priority. The easiest way is to cook thick porridge in water, which can be supplemented with meat if desired.

Ingredients:

• corn grits – 150 g;
• water – 800 ml;
• pork – 500 g;
• onions and carrots - 1 pc.;
• vegetable oil – 2 tbsp. spoons;
• salt, ground black pepper.

Preparation

1. Fry the finely chopped meat in vegetable oil.
2. Add chopped onion and grated carrots, brown for 15 minutes.
3. Add corn grits, pour in boiling water, and season the mixture to taste.
4. After boiling again, the corn grits and meat should simmer over low heat for about 40 minutes.
5. The dish needs to be stirred from time to time.

Corn grits hominy - recipe

Further on, how to prepare one of the national dishes of Moldavian cuisine, which is also extremely popular among the peoples of the Caucasus. Like all traditional dishes made from corn grits, mamaliga has its own characteristics of preparation and serving. The hot porridge is sprinkled with grated cheese, feta cheese, melted cracklings, fried mushrooms, or simply sprinkled with sugar or honey or jam (for a sweet version).

Ingredients:

• corn grits – 150 g;
• water – 800 ml;
• salt.

Preparation

1. In a cauldron or saucepan with a thick bottom and walls, heat water to a boil, add salt to taste and gradually add corn grits, continuously stirring the contents of the vessel.
2. Cook the porridge with frequent stirring for 40 minutes, maintaining minimal heat under the container.
3. Thick mamaliga made from corn grits is served hot.

Corn grits soup - recipe

You can prepare delicious dishes from corn grits using either intricate and multi-ingredient recipes or simple and laconic recipes, using them for subsequent culinary experiments. You can cook the soup with chicken or beef broth, and for a lean version with mushrooms or just water.

Ingredients:

• water or broth - 1.5 l;
• potatoes – 5 pcs.;
• onions and carrots - 1 pc.;
• oil – 2 tbsp. spoons;
• greens – 0.5 bunch;
• bay leaf – 1 pc.;
• allspice peas – 2 pcs.;
• salt pepper.

Preparation

1. Pour the prepared cereal into boiling water or broth and cook for 45 minutes.
2. Add potato cubes, and after 5 minutes of boiling, sauté onions and carrots in oil.
3. Season the soup with corn grits, add laurel, pepper, herbs, heat the potatoes until the potatoes are soft and serve.

How to make polenta from corn grits?

From Italian cuisine, essentially nothing more than the preparation of well-cooked corn porridge. In Italy, the dish is prepared from corn flour, served with a wide variety of sauces, and used as the basis for all kinds of casseroles, appetizers and even desserts.

Ingredients:

• corn grits – 1 cup;
• water – 4 glasses;
• salt.

Preparation

1. Corn grits are ground in a coffee grinder until flour is obtained.
2. Boil water and add salt.
3. Stirring continuously, add cornmeal to the boiling liquid.
4. Cook the mass with frequent stirring until it thickens or until the mass sticks to the spoon and moves away from the walls of the dish.

Corn cutlets

For vegetarians or those observing fasting, dishes made from corn grits will be of interest, the recipes of which are executed without the addition of oil and other animal products, and the result is quite suitable for an independent meal. Golden cutlets made from thick corn porridge can be served with vegetables or sauce for dinner, lunch or breakfast.

Ingredients:

• corn grits – 0.5 cups;
• potatoes – 2 pcs.;
• greens - to taste;
• vegetable oil – 50 ml;
• sour cream or lean mayonnaise - 2 tbsp. spoons;
• salt pepper.

Preparation

1. Pour the cereal into boiling, salted water and cook with stirring until soft and cooked.
2. After cooling, add chopped potatoes, herbs, a spoonful of butter and sour cream to the porridge.
3. Salt the mass, pepper, mix.
4. Form round cutlets and fry them in vegetable oil on both sides.

Corn pancakes

Dishes made from corn grits are a real find for those who are contraindicated from consuming gluten and, as a result, baking from wheat flour. In addition, with a skillful approach, such culinary creations turn out to be surprisingly tasty and will appeal to any picky eater. You can verify this by preparing golden brown pancakes according to the following recipe.

Ingredients:

• corn grits – 200 g;
• milk – 250 g;
• eggs – 2 pcs.;
• sugar – 3 teaspoons;
• salt - a pinch;
• vegetable oil – 2 tbsp. spoons.

Preparation

1. Grind the cereal in a coffee grinder until flour is obtained, then mix with salt and sugar.
2. Beat eggs with milk separately, add to dry ingredients, stirring with a whisk until lumps dissolve, add butter.
3. Pancakes are baked from corn grits in the traditional way in a heated frying pan.

Homemade cornmeal cookies

By following the following recipe, you will be able to prepare it, which should be taken in the finest grind or ground for a more delicate taste of the finished products in a coffee grinder. If you don’t want to use citrus zest, you can flavor the base with vanilla or cinnamon.

Ingredients:

• corn grits and wheat flour - 150 g each;
• butter – 170 g;
• eggs – 2 pcs.;
• sugar – 150 g;
• salt - a pinch;
• orange or lemon zest - 1 teaspoon.

Preparation

1. Combine the cereal with flour and a pinch of salt.
2. In another container, grind butter and sugar, add eggs one at a time, and beat.
3. Stir the egg mixture into the flour mixture and place portions of the resulting dough on parchment.
4. Bake cookies at 190 degrees for 15 minutes.

Corn fritters

When looking for meatless corn grits or versions for a gluten-free diet, the simplest thing you can make is. Unlike classic products baked from semi-liquid dough, the dish according to this recipe is made in the form of round cakes made from a thick custard corn base.

Ingredients:

• corn grits - 2 cups;
• water – 2.5 cups;
• granulated sugar – 2 teaspoons;
• salt;
• oil for frying.

Preparation

1. Corn grits are converted into flour using a coffee grinder and mixed with sugar and salt.
2. Bring water to a boil and, adding little by little to the dry mixture, knead a dense but soft dough.
3. Form round pancakes and fry them in heated vegetable oil until golden brown on both sides.

Bread with corn grits in the oven

It turns out surprisingly aromatic, bright, sunny in color and incredibly tasty, which, as in other cases with baked goods, is preferably ground to a finer caliber or flour state in a coffee grinder. Fresh yeast can be replaced in the recipe with two tablespoons of dry yeast.

Ingredients:

• corn grits and wheat flour - 200 g each;
• milk – 250 ml;
• fresh yeast – 40 g;
• granulated sugar – 1 tbsp. spoon;
• egg – 1 pc.;
• oil – 1 tbsp. spoon;
• salt – 1 teaspoon.

Preparation

1. Sugar is dissolved in warm milk, yeast is dissolved and left warm for 15 minutes.
2. Add a mixture of beaten egg and salt and wheat flour with crushed cereal.
3. Knead the dough, adding butter, leave to rise for 2-3 hours, knead once during the process.
4. Place the round cake on parchment sprinkled with flour and bake the bread for 45 minutes at 180 degrees.

Corn casserole

Corn grits casserole, the recipes of which vary in composition and final taste, always turns out tasty, nutritious and appetizing. The idea of ​​​​preparing such a dish will seem especially appropriate if you have ready-made corn porridge or polenta left over from yesterday's dinner.

Ingredients:

• corn grits – 300 g;
• water – 1 l;
• fresh or sun-dried tomatoes – 400 or 150 g;
• canned corn – 40 g;
• green onions – 1 bunch;
• pesto sauce – 100 g;
• mozzarella – 200 g;
• pine nuts – 50 g;
• oregano – 2 pinches;
• salt, pepper, basil, olives.

Preparation

1. Pour the cereal into boiling water, add some salt and cook with stirring until thickened and cooked.
2. After cooling, add green onions, corn, pepper and oregano to the porridge, place in a mold and level.
3. Spread pesto on top of the casserole, arrange tomatoes, mozzarella and nuts.
4. Place the dish in an oven preheated to 180 degrees for 20 minutes and serve with basil and olives.

Mchadi from corn grits

Like other Georgian dishes made from corn grits, mchadi is prepared from a laconic set of ingredients, and turns out nutritious, aromatic and rosy. The products can not only be fried in a frying pan, but also baked in the oven until golden brown. The flatbreads are served with slices of suluguni, other cheese or lard.

Ingredients:

• corn grits - 2 cups;
• water – 2 glasses;
• salt – 0.5 teaspoon;
• oil for frying.

Preparation

1. The cereal is ground in a coffee grinder to flour.
2. Add salt to the flour and, adding water heated to a boil in portions, knead the dough first with a spoon and then with your hands.
3. Tear off portions of the dough, roll them into balls, and press them gently.
4. Fry in a frying pan until golden brown on both sides.

Corn pie

If you are tired of the usual homemade recipes and want to try something new, it’s time to bake. To prevent hard grains from being felt in the finished product, it is preferable to pre-grind them until the structure of coarse flour is obtained.

Ingredients:

• wheat flour – 1 cup;
• corn grits - 1 cup;
• kefir – 1 glass;
• sugar – 150 g;
• eggs – 2 pcs.;
• oil – 2 tbsp. spoons;
• baking powder - 1 tbsp. spoon;
• raisins – 100 g;
• margarine – 50 g;
• salt, vanilla, powdered sugar.

Preparation

1. Beat eggs with sugar.
2. In another bowl, mix the dry ingredients, having first ground the cereal in a coffee grinder.
3. Add the egg mass, kefir, vegetable oil and margarine, mix and beat a little.
4. Add raisins, transfer the mixture into a mold and bake for 40 minutes at 180 degrees.

Corn grits in a slow cooker

Those who are put off by the tedious long stirring of porridge during cooking should use a multicooker to prepare it. How long to cook corn grits in the device will entirely depend on the caliber of its grinding and the capabilities of the device: the presence of a pressure cooker function and the power of the device.

This is the only name this cereal was given in the 50s of the last century in the USSR. And if corn gained its popularity in our country in these years, then throughout the world it has been cultivated for a very long time. And porridges made from corn (maize) grits have been known since ancient times. Why is it popular and why is corn porridge so useful?

The benefits of corn porridge are invaluable. After all, this cereal is very nutritious, rich in various vitamins (E, B, A, PP) and minerals (iron, silicon). This porridge does not contain gluten, which helps improve digestion.

Corn can also remove heavy metals from the body. In addition, it is hypoallergenic and suitable for everyone.

Diet lovers can eat corn without fear, because... 100 grams of cereal contains 337 kcal, and regular lean porridge with water contains 141 kcal.

You can cook cereals:

• on an open fire;
• in the oven;
• in a slow cooker.

Everywhere the finished result will be fragrant and tasty. Only when using modern household appliances will the dish turn out faster and definitely not burn.

For the sake of fairness, it is worth noting not only the benefits, but also the harm of corn porridge. Because Since such a dish has low energy value, it is not recommended for people who are underweight. Anyone who suffers from ulcers and duodenal disease should consume this porridge with extreme caution. This cereal is also contraindicated for those who are allergic to this product.

To make the porridge tasty

Corn grits require special treatment, because preparing them is troublesome. How to cook corn porridge? A few little tricks will help in preparation and the dish will always turn out tasty and boiled.

1. Taste. We must remember that corn porridge has a specific taste, grainy. To many it seems undercooked.
2. Water. Maize loves water very much. The minimum ratio of cereal and water is 1:2.5/3. For those who like their porridge “thinner”, the amount of liquid should be increased.
3. Dishes. If you cook over an open fire, the cookware should have thick walls and a bottom. Ideally, this could be a cauldron or cast iron pot.
4. Cooking. The key to cooking over an open fire is stirring frequently. It is best to stir every 5-7 minutes.
5. Time. How long should you cook corn porridge so that it does not remain raw? Unfortunately, there is no exact answer, because... it all depends on the characteristics of the dishes and oven. But the minimum time for preparing one serving is 20 minutes.
6. Oil. Just cooking corn porridge is not enough; you also need to serve it correctly. You can't spoil porridge with oil - this is about maize. It absorbs fat well and therefore oil can be put in safely.
7. Useful nuance. It should be taken into account that immediately after cooking the dish turns out to be viscous. And after it cools down, it turns into a homogeneous mass. But if you reheat the porridge, it becomes crumbly.

Basic recipes - porridge with water

The most troublesome thing in the kitchen is learning how to cook corn grits correctly. And although the recipe for corn porridge is simple, it will always try to burn. If you don’t have time to cook, but want porridge, then technology will come to the rescue. After all, corn porridge in a slow cooker will turn out no worse than on the stove.

• Cereals - 100 g;
• Water - 250 g;
• Sugar - 40 g;
• Salt - 5 g;
• Butter - 10 gr.

Pour water into a saucepan with a thick bottom. When it boils, add salt to taste.

Rinse the cereal, place in boiling water and mix well. As soon as it boils, add sugar, stir again and turn the heat to low.

Cook corn porridge in water for about 20 minutes. Before serving, add a piece of butter to the serving.

Quick cooking in a slow cooker

The recipe for corn porridge in a slow cooker will take a minimum of time. And cooking in the kitchen will turn into pleasure.

• Cereals - 1 glass;
• Water - 2.5 glasses;
• Oil - 80 g;
• Salt and sugar - to taste.

Pour the well-washed cereal into the multicooker bowl. Fill it with cold water.

Set the multicooker to “Grain” mode. If the automatic cooking time is about 25-30 minutes, then you should take into account that during this time the cereal will become crumbly, but a little hard. To make the cereal soft, you need to boil it for about 10 minutes at 150 C.

If the porridge is a separate dish, then sugar is added to taste. If the cereal is planned as a side dish for meat, then add salt. Mix everything.

At the very end of cooking, add butter.

Milk sweet porridges

Corn porridge with milk in a slow cooker, on the stove or in the oven must be present both in the children's diet and in the menu for adults.

This recipe for corn porridge with milk is good because the dish is in the oven and does not require minute-by-minute monitoring.

For 1 serving you will need:

• Cereals - 2 tbsp. spoons;
• Water - 100 ml;
• Milk - 100 ml;
• Salt - 1 pinch;
• Butter - 10 g;
• Raisins - 20 gr.

Preheat the oven to 180 C. Pour water and milk in equal proportions into a heat-resistant glass dish or pot. If you want to get a porridge that is not particularly thick, then the amount of liquid can be increased. Add the cereal and salt it.

Rinse the raisins and add to the cereal. To increase the sweetness, you can add a little sugar. Mix everything thoroughly.

Place the pot in the preheated oven. After half an hour, remove the porridge and mix gently. Return to oven for another 15 minutes.

Place a piece of butter in the finished dish and serve.

Corn porridge with apple

You can cook maize porridge in milk with different fruits. They will add additional sweetness, a unique aroma and freshness to the dish.

• Cereals - 1 glass;
• Milk - 2 glasses;
• Water - 1 glass;
• Apples - 2 pcs.;
• Sugar - 2 tbsp. spoons;
• Vanilla sugar - 12 g;
• Salt - a pinch;
• Oil - 50 gr.

Clear the grains of debris and rinse. Bring the milk and water to a boil.

Pour the prepared cereal into the liquid. Cook the porridge over low heat for about 15 minutes, stirring constantly.

Salt and add sugar: regular and vanilla. Continue cooking for another 10-15 minutes.

At this time, remove the peel from the apples and grate them. When the cereal is ready, add grated apples and butter. Mix everything and turn off the heat. Let the porridge brew for another 20 minutes.

Corn and banana breakfast for children

Nutritious corn porridge with milk and banana will be a great start to the day for kids.

• Cereals - 3 tbsp. spoons;
• Milk - 300 ml;
• Water - 100 ml;
• Sugar, salt - to taste;
• Banana - 1 pc.;
• Oil - 10 gr.

Rinse the cereal. Combine water with 100 ml of milk and heat. When the liquid boils, add the cereal. Stir and cook for 10 minutes after boiling. Then pour in the rest of the milk in a thin stream.

Cook until done. At the end add salt and sugar.

Remove the dishes from the heat. Mash ⅔ banana and mix with porridge. Wrap the bowl with the cereal and let it sit for 15 minutes.

Place the butter and the remaining banana cut into slices onto the prepared portion.

Variations on the theme of hearty dishes

Not only dietary or dairy-based children's dishes are made from maize. You can prepare corn porridge with both meat and vegetables. Such a hearty dinner will satisfy both a hungry husband and a picky child.

Bright porridge with vegetables

• Cereals - 2.5 cups;
• Water - 1 liter;
• Pumpkin - 300 gr;
• Carrots - 1 pc.;
• Onion - 1 pc.;
• Salt, sugar, seasoning - 1 teaspoon each;
• Greens - to taste.

This porridge is prepared from finely ground corn grits. If there is none, then just use a coffee grinder and grind the existing cereal.

Dilute the resulting fine consistency in a bowl with a small amount of water until the mixture is homogeneous.

Bring the water to a boil. While stirring, pour the dissolved corn mixture into it. Cook over low heat with frequent stirring.

Peel the pumpkin from seeds and peel. Cut into large pieces. You can use frozen pumpkin. Also cut the washed and peeled carrots into pieces. Add vegetables to cereal. Mix everything thoroughly.

Chop the onion into small cubes and fry in vegetable oil. Add it to the porridge.

Salt the dish, add a little sugar and add any herbs and spices to taste. Mix everything carefully and continue cooking until done. The dish takes about 40 minutes to prepare. During this time, the vegetables should become soft. When serving, each serving can be sprinkled with herbs and finely chopped hot pepper.

To the delight of the meat eater

Meat porridge - quick, simple and satisfying. The main thing is not to forget to stir the cereal while cooking. You can also cook this porridge in the oven.

• Cereals - 200 gr;
• Meat - 400 gr;
• Water - 600 ml;
• Onion - 1 pc.;
• Carrots - 1 pc.;
• Salt and pepper - to taste.

Of all types of meat, chicken fillet will be preferred. because the bird cooks very quickly.

Cut the meat into medium-sized pieces. Finely chop the onion and grate the carrots. Sauté vegetables in vegetable oil.

Place the washed cereal in a bowl, season with salt and spices. Place meat and vegetables on top. Fill everything with water.

Cook the porridge over low heat for 30-40 minutes.

World masterpieces of corn porridge

Maize has firmly entered the culinary recipes of all countries. And every nation has its own ancient secret of corn porridge, which has become their calling card.

Banosh - kulesh in Hutsul

The famous dish of Western Ukraine is banosh. Served with mushrooms and cheese.

• Cereals - 250 gr;
• Sour cream - 850 ml;
• Water -200 ml;
• Salt and sugar - to taste.

Want something interesting?

For the sauce:

• Mushrooms (champignons) - 0.5 kg;
• Onion - 1 pc.;
• Sour cream - 200 ml;
• Flour - 1 tbsp. spoon;
• Salt - to taste.

Dilute sour cream with a glass of water, pour into a saucepan and bring to a boil. When it boils, add corn grits, stirring constantly.

During the cooking process, a thick, homogeneous mass is obtained. Cook over low heat, constantly rubbing the cereal with a spoon. This is necessary so that the oil formed from sour cream comes to the surface.

Add salt and sugar to taste. As soon as the porridge easily comes away from the walls of the pan, the banosh is ready.

How to make the sauce

To do this, finely chop the onion and fry. Cut the champignons into thin slices and add to the onion. Simmer everything covered for 20 minutes.

To thicken the sauce, dilute flour in sour cream and add to mushrooms. Mix everything and simmer for another 5 minutes.

Serve the banosh in portions, sprinkling the porridge with grated cheese and pouring the sauce over it.

Polenta - a peasant dish from Italy

Polenta (corn porridge with water) is a favorite dish of Italians, food for real men. Thanks to technical innovations, you can easily prepare Italian porridge.

• Cereals - 1 glass;
• Water - 3.5 cups;
• Salt - ½ tbsp. spoons;
• Butter - 20 g;
• Parmesan - 100 gr.

Grease the multicooker bowl with oil. Rinse the cereal. Bring the water to a boil.

Pour the cereal into a bowl, add boiling water and salt. Mix everything. Select the “Porridge” mode.

After the beep indicates the end, add the grated Parmesan cheese to the cereal and stir. Place the prepared polenta in a greased pan.

Cut the cooled polenta into pieces and fry in a frying pan with olive oil.

Mamaliga - a piece of sunshine given by the Romanians

Mamalyga is a Romanian-Moldavian thick porridge made from corn. This dish is always served with sour cream, garlic and cheese. Usually mamaliga is prepared in large quantities for the whole family.

• Cereals - 500 gr;
• Water - 1.5 l;
• Butter - 100 g;
• Salt - to taste.

Bring water in a large saucepan or cauldron to a boil. Put oil and salt in it. Pour in the cereal in a thin stream. To avoid lumps, stir the cereal constantly.

Cook the hominy over very low heat for 30 minutes. To prevent the cereal from burning, it should be stirred constantly. Prepare hominy without a lid.

The finished porridge is turned upside down onto a dish. Let cool slightly and cut into portions. Hominy is traditionally cut with thick cloth thread.

The porridge is served with sour cream dressing. To do this, you need to crumble the cheese into pieces and pass a few cloves of garlic through a press. Mix sour cream with feta cheese and garlic - the spicy dressing is ready!

Corn is a traditional agricultural crop, known since the times of the Mayan Indians. In Mexico and Brazil, some states of the USA and in South America, Romania, Moldova, and southern Ukraine, corn fields are as integral a part of the rural landscape as oat or rye crops in central Russia. Naturally, this crop is used not only as food for domestic animals, but has also found the widest application in national cuisines.

What is corn flour

Few people have not tried boiled or baked young corn on the cob. Soft, sweet, seasoned with salt and garlic, aromatic, it melts in your mouth, awakening a truly gigantic appetite and making you reach for the next portion. And we are happy to put canned grains in soups and borscht, and add them to salads. Or we just feast on it. However, in cooking, corn flour is often used to prepare various dishes. "What is this product?" - you ask. We answer: these are peeled and crushed grains of yellow corn - similar to how wheat is ground into flour. The product can be finely ground (premium grade, extra, first grade) or coarse. Both types are indispensable in many national dishes.

What do we cook from flour?

High-grade corn flour is used for home baking, mamalyga, banush, and porridge. Coarser varieties - cereals - are used for seasoning soups, stuffing cabbage rolls, for breading meat, fish, and dough products. Corn flour is a dietary product, as it is extremely rich in beneficial microelements. It is very easily absorbed by the body, improves digestive processes, is a high energy product, and actively restores strength and calories. Therefore, food that includes corn flour is recommended by nutritionists when creating menus for weakened patients. But as an everyday dish, corn dishes will perfectly diversify your table!

Her Majesty the hominy!

In Moldova, Romania and the border regions of Ukraine, for about 5 centuries, one of the most popular dishes is mamalyga. This is a thick, even thick porridge, yellow as the summer sun, with a slight sweetish aftertaste. They eat it with milk and sugar, with salted cheese and cracklings, fried meat and sauces. Previously, not a single ceremonial feast was complete without this dish. Now, of course, in cities it has become less common in home culinary delights. But in rural areas it is still not losing ground. The main ingredient of the delicacy is the same corn flour. Hominy recipes may differ slightly in the composition of the ingredients, but the cooking technology is always the same. Which one exactly - you will now find out.

Ingredients and proportions

Just as they say about pancakes that the first one is lumpy, hominy rarely turns out successful the first or second time. It takes a lot of skill and dexterity to cook it. Special requirements are placed on flour - it must be only the highest grade, carefully sifted and well dried in the oven. The dish is cooked in a cast iron pot: no enameled or thin-walled pans are suitable. And stir with a long wooden spoon or spatula, or a rolling pin. The ratio of ingredients is approximately 1 to 3. So, let's start preparing this dish from corn flour. Pour one and a half liters of water into the cast iron, add half a tablespoon of salt. When it boils, add the cereal in a thin stream, stirring all the time. Or add directly from the sieve. Another way is to first throw in a handful, and as soon as the water boils again - after a minute - pour in the rest of the portion at once. Turn the heat down to low and cook the dish, stirring it clockwise all the time along the walls of the cast iron. Cooking time is about 30 minutes. Then reduce the heat to low and simmer the porridge for another 15 minutes. It should be very thick, so much so that it does not stick to the stirrer.

Mamalyga: finishing cooking

Now the crucial moment: moisten an aluminum spoon in water and use it to separate the hominy from the walls of the dish. Let it bake for another 5 minutes on the stove to help it set better. And then it’s simple: shake the cast iron a couple of times and turn the contents onto a cutting board. If the hominy is successful, it will retain its shape and will not fall apart. Using a thin, harsh thread or fishing line, cut the food into slices, like a cake. And bring it to the table - surprise your loved ones and friends! Just don’t forget to serve it with fresh cucumbers and tomatoes, green onions and garlic, dill and parsley. And definitely cheese! Believe me, you will have a real feast of the gods.

Flatbread, flatbread, flatbread!

But from this paragraph you will learn how to make tortillas from corn flour. In the Caucasus and Mexico, they often replace bread and are a complete dish or an important additional component for some dish. These flatbreads can be baked in the oven or fried in a frying pan with or without oil. The simplest recipe is: 2 cups of sifted flour, hot water or milk, salt to taste. Knead the ingredients into an elastic dough. It should not be brittle or liquid. Next, divide the dough into equal parts, roll out round cakes (about a centimeter thick) and bake in a frying pan in vegetable oil. If you wish, you can add feta cheese or grated cheese to the dough when kneading (then do not add salt!) Place the finished flatbreads on napkins so that they are not too greasy. You can eat it just like that, hot, or you can wrap pieces of meat in them, spread them with jam, etc. The main thing is that it will be very, very tasty!

Butter pastries

If you didn’t know, let’s clarify: corn flour is the same complete product as wheat flour. It does not make excellent baked goods and desserts. In addition, baked goods made from corn flour do not go stale for a long time and have a high-quality presentation. For example, these delicious cookies. You will need a glass of flour, 100 g of butter or baker's margarine, 150-200 g of sugar or powder, a dozen chicken eggs, a little vanilla and a couple of teaspoons of cinnamon. Separate the yolks from the whites, grind the first well with sugar and butter until white. And whip the whites into a strong foam. Then connect the components. Mix cinnamon, vanilla and flour and pour a little into the already prepared ingredients. Knead the mixture thoroughly and place it in a layer on a greased baking sheet. Place in a preheated oven and bake the cornmeal cookies over low heat for about 10 minutes. Then cut the still warm dough into squares and pour in the heated honey, pricking the surface with a fork. Let the dessert cool and serve with tea! Everything will be eaten very quickly!

Corn pie

Here’s another very nice recipe for a real cornmeal pie. More precisely, from flat cakes prepared on its basis. Take 200 g of kefir or sour milk; Fresh whey will also work. And also 250 grams of two types of flour - wheat and corn. 100 grams of semolina - for the airiness of the dough. Salt and sugar - to taste. Knead the dough, roll into a ball, let stand until the semolina swells. Then roll it into flat cakes of the same size, an even number. Place any filling you want on one (like shawarma, or even just pieces of meat, vegetables, even sausage), cover the other, etc. The edges need to be pinched. Place the product on a baking sheet and bake in the oven until golden brown (temperature 180 degrees). Cut the finished “pie” into slices and bring it to the table. You can serve it with ketchup or your favorite sauce. Bon appetit!