Corn porridge: recipes and cooking tips

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Corn porridge recipes are included in cookbooks in many countries around the world. This is a hearty, tasty and high-calorie dish that is hypoallergenic and is often used in baby food. In Moldova they make wonderful hominy, and in Ukraine they are proud of banosh cooked in the oven. On the territory of Georgia, you can try gomi, in Serbia - kachamak, in sunny Turkey - mukhlama, and traveling in Italy - polenta. There are dishes from such cereals even in such exotic countries as Antigua and Barbuda, on the menu it is called "ku-ku".

You can cook corn grits in water and milk, with the addition of cream or sour cream for softness and tenderness of taste. However, when cooking, certain rules must be observed, otherwise the porridge can be made stone and filled with lumps. Such a dish can be prepared sweet and served with cracklings or mushrooms, used as a separate dish or as a side dish for meat and vegetables.

In the article, we will consider how to cook corn porridge with milk and water, we will teach you how to cook a delicious banosh with feta cheese and mushrooms, we will give advice on how to make a dishsoft and without lumps. Let's tell you what benefits it brings to the body, as well as harm when eating porridge in large quantities.

Composition

The popularity of corn porridge is easy to explain, because it is not only a delicious dish, but also priceless in its chemical composition. Shredded corn contains a lot of vegetable protein, as well as unsaturated fatty acids. Porridge is rich in vitamins A, PP, E, H, C, K, as well as group B. A huge amount of minerals, such as calcium and potassium, nickel and phosphorus, iron and copper, silicon and beta-carotene, make it indispensable for many diseases.

Useful properties

Vitamins B1 and B5 are used in depressive conditions, as well as for the prevention of many neurological diseases, and vitamin E gives skin elasticity, nourishes hair and nails, vitamin A increases human immunity. Corn porridge is indispensable for cleansing the body of toxins and decay products, it removes fats and helps cleanse the intestines.

Doctors recommend adding yellow porridge to the diet for people suffering from an enzymatic intestinal pathology called celiac disease, since gliadin is completely absent from the product. Thanks to the arachidonic, linoleic, and linolenic acids included in its composition, this porridge helps regulate blood cholesterol levels.

Corn porridge is prescribed by doctors for both diabetes mellitus and pathologies of the gastrointestinal tract, blood diseases. The dietary fibers of this product stimulate intestinal motility, and contained in itThe composition of antioxidants increases the level of hemoglobin in the blood. As part of the porridge, there is absolutely no gluten, so it is considered hypoallergenic, it is allowed to eat for people who are allergic to wheat gluten. It can be boiled for babies after 1 year.

Scientists have noticed that people who regularly consume corn porridge suffer less from Alzheimer's disease, silicon has a beneficial effect on the strength of tooth enamel, and phosphorus improves brain activity and speeds up the transmission of nerve impulses.

Harm

How useful corn porridge is, we have already considered, but it has been noticed that if it is consumed excessively, unpleasant symptoms of increased intestinal motility occur, which leads to pain and constipation.

Also carefully you need to include it in the diet of people who want to lose weight. The calorie content of 100 grams of the product is 337 kcal. It rises when cooked in milk and when other products are added.

From which cereal to cook porridge

Before you cook porridge from corn, you need to choose the right cereal in the store.

First, you need to look at the color of the cereal. A quality product has a bright yellow color, without gray spots and black blotches.

Secondly, they choose cereals of different grinding, depending on the type of porridge. If you cook cereals for a side dish with meat or vegetables, then choose a coarse grind. To prepare hominy or banosh, you need the smallest fragmentation of the grains, then you get a puree-like tender mass.

How and how much to cook corn grits in water

Since this porridge is cooked for a long time, then200 grams of cereal will need 750 ml of water. Before cooking, the cereal should be washed several times with water until it is no longer white. If there are black spots, remove these hard grains with your hands.

Take a pot with thick walls for cooking, fill the cereal with water and put it on fire. When the water boils, turn off the gas and skim off the white foam on the surface with a slotted spoon. Then the porridge should be cooked over low heat for about half an hour. Add a pinch of s alt immediately and remember to stir often. Porridge is cooked with the lid closed. It thickens quickly, so stay close to the pot.

If you leave it unattended, lumps may form, and the porridge will burn at the bottom, which will spoil its taste and smell. At the end of cooking, add butter to taste. Some use vegetable.

How much to cook corn grits in water depends on its grinding. So, small cereals are cooked for 30 minutes, and with large crushing of grains, cooking may take longer. Before turning off the fire, try the porridge for softness. Grains should not be felt on the teeth. If the corn porridge is cooked for a child or will be consumed without meat, you can add a pinch of sugar to it.

Pumpkin-corn porridge

This is a delicious and dietary porridge that can be boiled in water for fasting or for a child. According to the recipe, you need to prepare the following products:

• corn grits - 100 grams (half a cup);
• pumpkin - the same amount;
• 2 glasses of water;
• butter - 20 grams;
• s alt andsugar - to taste.

Pumpkin must be peeled and cut either into small cubes or grated. It cooks quite quickly, so it is not added immediately to the cereal. Some housewives boil corn grits separately in water, and stew the pumpkin in a bowl with the addition of a small amount of water until tender. Then the ingredients are mixed and cooked together.

You can cook differently. First, cereals are boiled in water for 10-15 minutes, then crushed pumpkin is poured, s alt is added and boiled until tender. At the end, put a piece of butter and sugar to taste, close the porridge with a lid and let stand for another 10 minutes. During this time, it will languish and become even more tender.

Corn porridge with milk

The classic recipe for making porridge from this cereal with the addition of milk includes the following products:

• 1 cup medium grits;
• same amount of milk;
• 2 glasses of water;
• a pinch of s alt.

Rinse the groats thoroughly, changing the water in the bowl several times. Then pour it into a saucepan with a thick bottom, pour water and put on fire. When the liquid boils, add s alt, make it quieter and immediately stir with a spoon, otherwise the grains will stick to the bottom and burn.

You need to cook porridge, as mentioned earlier, for a long time until it becomes soft. Remember to stir the contents of the pot frequently to avoid lumps. When the water boils away and the porridge becomes thick, poura glass of milk and boil for another 2-3 minutes over low heat. Milk take pasteurized or already boiled. After turning off the heat, cover the pan with a warm blanket and sweat for 10 minutes. Everything, porridge from corn grits in milk is ready! Divide among bowls and add a small dollop of butter, if desired.

Sweet porridge with dried fruits

An extraordinarily delicious crushed corn porridge will be obtained with the addition of the following products (for 1 glass of cereal):

• half a packet of vanilla sugar;
• 2 tbsp. l. granulated sugar;
• 3 glasses of water;
• 2 cups pasteurized milk;
• 50g sl. oil;
• a pinch of s alt;
• dried fruits - dried berries, raisins, sliced dried apricots, figs, etc.;
• nuts (any, but chopped in a blender into small pieces).

Next, consider how to cook corn porridge with milk. First of all, you need to rinse the cereal and, pouring it only with water, cook until tender for 25-30 minutes with the addition of s alt. Stir constantly and don't miss the moment when all the liquid boils away.

Then pour the porridge with milk, add vanilla and regular sugar, mix and cook for a few more minutes, adding chopped dried fruits and nuts. You can separately pour boiling water over them and pour them into ready-made porridge in plates. At the end, put a piece of butter and hold it under a closed lid for 5-10 minutes. You can wrap the pan with a towel. Such porridge turns out fragrant, sweet and he althy. Now you know how to cookcorn porridge with milk and you can surprise your loved ones with an unusual breakfast.

Hutsul Banosh

For tender porridge, a favorite dish of the Carpathian Hutsuls, finely ground groats are taken. There are several secrets to making banosh from corn grits. Firstly, you need to constantly stir the porridge during cooking, without going anywhere. Secondly, the composition of the dish includes sour cream (ideally, if it is made from sheep's milk). Thirdly, you need to drive a spoon in only one direction. In urban conditions, you can simplify the recipe a bit and cook banosh with regular fat sour cream. You will need the following products:

• a glass of fine cereals;
• 2 cups of milk;
• s alt to taste;
• 3 tbsp. l. fat sour cream.

Pour milk into a saucepan and put on fire. Bring it to a boil, stirring frequently, and add the washed grits and a pinch of s alt in small portions. Sift pre-crushed corn through a sieve to get rid of large particles or remaining husks.

Next, you have to stand at the stove and stir the porridge constantly, and when it becomes thick enough, pour in the sour cream. Stir with a spoon for another 7 minutes. Then turn off the fire, cover the finished porridge with a lid and sweat for another 10 minutes. When serving, slices of sheep cheese, cheese or feta are placed on top of each serving. It turns out very tasty and tender porridge.

Cooking in a slow cooker

Much easier to cook corn porridge in a slow cooker. Prepare these ingredients formixing:

• finely ground cereal - 100 grams;
• 300 grams of sour cream (choose the fattest - 25%);
• milk - 1.5 cups (you can completely replace it with liquid cream in the same amount);
• sugar - 1 tsp;
• a pinch of s alt.

Into the multicooker bowl, lay out all the ingredients one by one according to the recipe and mix gently so as not to scratch the surface of the container. Then turn on the unit on the "Milk porridge" mode. If this mode is not available on your multicooker, then you can set "Extinguishing". Cooking will take approximately half an hour. While the corn porridge is cooking, you can make mushroom gravy.

Banosh with mushrooms and cheese

How to cook porridge from crushed corn, you already understood. Banosh is usually served with homemade cheese made by shepherds from sheep's milk. However, this porridge with mushroom sauce is very tasty. Mushrooms can be collected in the forest on your own, but ordinary store-bought champignons will do.

Wash the mushrooms from the remnants of the soil and cut into small pieces. Peel one onion from the husk and cut it finely or into half rings. Put the mushrooms on the preheated pan first and cover them with a lid. They will release juice, and the pan will fill with liquid. To make it evaporate faster, the lid must be removed. When you hear the mushrooms begin to brown, add vegetable oil and add the prepared and chopped onion.

When the mushrooms are soft, add a mixture of 2 tbsp. l. sour cream and 1 tbsp. l.flour. Stir and simmer with the lid closed for 5 minutes. Before serving the porridge, pour over a serving of mushroom sauce and sprinkle with cheese cubes.

Moldavian Mamalyga

Mamaliga is also a porridge made from corn grains. The groats are taken as the smallest, and it is recommended to pre-dry it in the oven. Use the following products:

• 400g cereals;
• 1, 25L water;
• 50 grams of butter;
• 2 pcs onion;
• 300 grams of cheese.

You only need to cook hominy in a cauldron. First, boil the water, and then pour the cereal in a thin stream. Be sure to stir the porridge with a wooden spoon for the entire cooking period. Hominy is cooked for half an hour, and then left to sweat for 15 minutes. The finished porridge is carefully separated from the walls of the cauldron with a spoon dipped in water. Turn the pot over and empty the contents onto a large plate. Cut hard porridge with a knife or thread. Before serving, drizzle with browned onion and grated cheese.

Cook delicious and he althy porridge! Delight your loved ones with new dishes!