How to cook corn porridge on the water

Tokan, polenta, hominy – different peoples for corn porridge their names and their secrets of its preparation. Properly cooked, it will be an excellent side dish to smoked and roasted meat, fish or mushrooms.

Proportions, tips and secrets

For centuries, from generation to generation, various nations have transmitted recipes for this porridge. Today, their secrets are available to every cook.

  1. To make this dish always tasty and without lumps, the grits should be stored in a dry cool place;
  2. If the croup suddenly got a little damp and began to fall into lumps, then it must be dried before the parasites got there. In addition, raw porridge during cooking can boil lumps;
  3. Before cooking the corn grits are not soaked. It is enough to make sure that it is clean and does not have foreign impurities in the form of husk or debris. If any, the rump needs to be sorted;
  4. To cook liquid corn porridge, the cereal is washed in running water several times, after which fresh water is collected in the proportion of 5 parts to 1 part of the cereal, then it is boiled first on high and then medium heat. For a thicker consistency, the proportions are changed to 3 parts water to 1 part cereal;
  5. If the finished dish is too thick, and there is no water or milk to dilute it, then the porridge can be diluted with fruit puree, kefir or yogurt – they are perfectly combined with it to taste;
  6. To make the finished porridge especially tender, stir it is not a simple stirrer, but a special whisk for beating.

For cooking you will definitely need:

  • pot with thick walls (aluminum or cast iron);
  • special mixer, which can be used tolkushka for mashed potatoes.

How to cook corn porridge on the water

When cooking the corn porridge is constantly stirred, otherwise it will easily burn and shrink into a lump.

This dish can be independent, and can become a universal garnish.

How to cook porridge on the water:

  1. In the pot with a thick bottom you need to pour the right amount of water. The less water, the thicker the porridge will be. But the water should be at least 3 glasses for 1 cup of cereals;
  2. As soon as the water boils, the fire must be reduced as much as possible, then the water is salted and the washed cereal is mixed into it;
  3. Porridge is tormented on low heat, all the while cooking it stirring.

In the finished dish, you can add butter, cheese sauce, dried fruit or smoked sausages.

The best recipe for corn porridge for a child

Kids love delicious sweet cereals. Corn grits porridge can be cooked in such a way that no child refuses it. To do this, it just need to add apples or pears.

What you need to take:

  • corn grits – 1 cup;
  • sugar – 4-6 tbsp. spoons;
  • water – 3 cups;
  • apple or pear – 3-5 pieces;
  • 1-2 eggs;
  • butter or soft margarine – 30 g.

Cooking time – 60-90 minutes.

Calories in 100 g – 117-129 kcal.

How much to cook corn porridge on the water for a child:

  1. Water or milk should be mixed with sugar and boiled;
  2. Rinse the rump and stir gently to avoid lumps, stir in the water. To simmer for about half an hour, constantly stirring, until the mass becomes thick;
  3. Fruit wash, peel, rid of seeds and core. Then cut into small or medium cubes;
  4. In the finished porridge add a raw egg and mix well;
  5. Stir in the butter;
  6. Add to the same sliced ​​vegetables and mix again, so that the pieces of apples and pears are evenly distributed throughout the mass;
  7. The resulting mixture should be put in a clay pot or other dish suitable for roasting in the oven;
  8. Then the dish should be sent to a preheated oven, where it will be baked for 30-45 minutes at a temperature of 180 degrees.

Ready porridge served on the table in the form of heat. As a drink, it can be served with fruit juice, milky fruit drink or warm milk.

When cooking this dessert, the amount of sugar depends largely on the sweetness and the amount of fruit. As a fruit supplement, you can use both apples and pears at the same time. Only with this it is best to take them equally. Instead of water, you can use not very fat milk, then the dessert will be softer and softer. Instead of regular sugar, you can take cane or icing sugar.

Cornmeal porridge with dried fruit and pumpkin in a slow cooker

When you need to prepare a very satisfying, extremely healthy and beautiful dish, you can always cook corn porridge with pumpkin and dried fruits. And in order to cook quickly and at any convenient time, it is best to cook in a slow cooker.

  • corn grits – 1 cup;
  • pumpkin – 200 g;
  • dried fruits – 100 g;
  • water – 3 cups;
  • butter or soft margarine – 50 g;
  • sugar and salt to taste.

Cooking time – 50-60 minutes.

Calories in 100 g – 112-125 kcal.

Stages of cooking dishes:

  1. Pumpkin should be peeled and peeled. Then wash and chop the flesh into small cubes;
  2. Dried fruits should be washed and filled with water so that they soften slightly;
  3. Pumpkin should be put in the multicooker bowls. It will be the bottom layer. On top of it you need to put dried fruit;
  4. Top need to lay out clean washed cereals;
  5. Then you need to pour water or milk;
  6. Add salt and sugar, gently stir the dish;
  7. Boil porridge need to mode "Milk porridge" or any suitable ("Porridge", "Rice"). Cooking time takes about 30 minutes;
  8. After that, the finished porridge insist under the lid closed for another 15-20 minutes. In some models, in this case it is better to use the “Heating” mode, while reducing the time to 10 minutes.

Before serving, the dessert is flavored with butter or soft margarine.

How to cook corn porridge on the water

Corn porridge with meat for a wholesome homemade lunch

Cornmeal porridge can be used as a side dish to a meat dish, or you can cook it with meat.

What you need to take:

  • meat (pork or veal) – 400-500 g;
  • corn grits – 1 cup; water or broth – 3 cups;
  • onions – 1-2 pieces;
  • salt and spices to taste;
  • vegetable oil for roasting.

Cooking time – 45-60 minutes.

Calories in 100 g – 104-113 kcal.

  1. Pork or veal should be washed and cut into small pieces, eliminating the veins and fat (or optionally leaving fat);
  2. Heat the oil in a pan and fry the meat on all sides until golden brown. For spice, you can add ground nutmeg or some crushed garlic to the meat. After that, the meat must be put in a deep pan with thick walls;
  3. Peel and finely chop the onion. Then it should be fried until golden brown and added to the meat;
  4. Rinse the cereal and pour on top of the meat with onions. All this needs to be mixed, salt and pepper;
  5. After that hot broth or boiled water is poured on top. Stirred;
  6. Then the porridge is brought to a boil, and then tormented on a slow fire, stirring all this time.

Before serving the dish can be sprinkled with fresh herbs.

How to cook delicious dishes with red beans in a slow cooker.

Read how to make cheese from sour milk in our article.

Polenta in italian

In Italy, polenta is served not only as a daily food. It has long become an obligatory attribute of holiday feasts.

  • corn grits – 1 cup;
  • water – 3 cups;
  • salt to taste

Polenta cooking time – 30-45 minutes.

Calories in 100 g – 86 kcal.

How to cook polenta:

  1. Water is boiled in a suitable saucepan. As soon as the water boils, the fire must be reduced;
  2. Then, in a thin stream, while stirring, pour prepared clean and dry corn grits;
  3. Porridge is salted to taste and languished on a slow fire for about half an hour, constantly stirring it so that there are no lumps;
  4. Cook until porridge becomes thick;
  5. Polenta is ready when the spoon placed in it remains in its upright position, while the porridge itself easily moves away from the walls of the pan.

After that, it should be put on a baking sheet, cool and cut into cubes. In this type of polenta is ready for further roasting or roasting. From this amount of grain and water 3-4 servings are obtained. Properly cooked polenta is served with greens and cheese, or baked with vegetables and tomato juice.

What is useful corn porridge?

Porridge made from corn grits on water refers to dietary meals. This is a satisfying and nutritious food, which nutritionists consider to be one of the ideal options for a light dinner or breakfast.

  1. It is low in calories, so it can be used with diets aimed at weight loss;
  2. At the same time there are a lot of useful nutrients in it, and its portage helps cleanse the body of toxins;
  3. Regular consumption of corn porridge in food normalizes metabolism and restores the intestinal microflora.

At the same time, corn grits are available for purchase at any budget. Low price, high utility and ease of preparation – all this makes such a mess one of the most popular in the world.

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