Have you ever wondered how to cook corn grits? If you don't have children, then probably not. And you probably cooked porridge with milk for your children and nothing else. Let's see what else you can cook and how corn grits are useful in general. are presented below.

Let's start with the fact that the correct name for corn grits is maize. Its ancestral home is South America, and this culture itself is very ancient. Corn has a lot of useful properties, and most importantly, it has the unique property of not losing useful substances after heat treatment.

Porridge recipes

Believe me, porridge from this cereal can also be prepared in very different ways. Let's start with the most common recipe.

Corn porridge: classic recipe

4 large spoons of raisins need to be soaked in warm water for 10 minutes. Rinse a glass of corn grits, pour 2.5 cups of hot water over it, add salt to taste, a little butter and raisins. Then you need to cover the pan and put it in the oven. The finished porridge should become soft. You need to mix it and add a little more oil. When serving, add sugar to taste.

Porridge with feta cheese or feta cheese

It is very tasty to eat corn porridge with salty salt. To do this, you need to boil a glass of cereal (you can do it in the oven, as in the previous recipe, or you can do it in a saucepan, the main thing is that it becomes soft). You need to add sugar to the porridge to make it sweet enough. Then you need to chop 100 g of feta or cheese and sprinkle it over the porridge already in the plate. The combination of sweet and salty is very savory.

Corn grits: casserole recipes

Porridge made from this cereal is very tasty if you make a casserole out of it.

Casserole with corn and cottage cheese

600 g of cottage cheese must be rubbed through a sieve until it becomes very fine. Add 4 egg yolks, 100 ml milk, 20 g butter, 60 g sugar, a little vanilla, 50 g flour, 30 g raisins (or walnuts - whichever you like best), mix everything well, and then carefully add 4 whipped into protein foam. This aromatic mass should be placed in a saucepan, previously sprinkled with crackers, and baked. When serving, add sour cream.

Casserole with corn, minced meat and vegetables

Pour 100 g of corn grits into 400 ml of boiling meat broth and cook for 15 minutes. Soak one stale bun in water, squeeze out and knead with your hand. Mix it with 1 egg and half a kilogram of minced pork and beef. Season with pepper, salt and nutmeg.

Place the porridge in a mold, place the minced meat on top and bake for about half an hour. In the meantime, cut 100 g of carrots into small pieces and boil along with 200 g of green peas in 100 ml. broth. Place carrots and peas on top of the minced meat, sprinkle grated Gouda cheese (200 g) on ​​top and bake for another 10 minutes.

Corn grits: baking recipes

Mchadi (flatbread)

Two glasses of corn grits need to be washed, salted and gradually, little by little, add hot water to it and knead. Mix first with a spoon, and when it becomes plastic, start kneading with your hands, like regular dough. The ideal dough for mchadi should be sticky. Then, again with your hands, you need to separate small pieces and form flat cakes (their thickness should be no more than a centimeter). In a frying pan, you need to heat the sunflower oil and fry the flatbreads on both sides (they should be covered with a golden brown crust). To prevent the cakes from turning out greasy, place them on napkins to absorb the oil. The last step is to cut the finished, still hot flatbread lengthwise and put thin pieces of cheese, for example, suluguni, inside. It will melt slightly from the hot flatbreads, and it will turn out to be a very tasty dish!

Yogurt pie

200 g should be mixed with a pinch of soda. Another 200 g - with a spoonful of sugar, two glasses of yogurt, 3 eggs, a spoonful of butter and a pinch of salt. Mix everything thoroughly and combine both mixtures. Place this dough on a baking sheet and bake for about 40 minutes. You will get a delicious low-fat pie. It can be served with sour cream or jam.

I hope now you won’t have a question about what to cook with corn grits!

Due to its high content of vitamins and microelements, corn grits are considered one of the healthiest foods. Since all the valuable properties of cereals are preserved even after heat treatment, dishes made from them are popular among all adherents of healthy food.

It has a unique ability to remove harmful substances from the body and regulate cholesterol levels, so it is advisable to include it in your diet at least three times a week. That is why it will be useful for every housewife to learn how to cook corn grits so that the food is not only healthy, but also tasty.

Cooking time for corn grits for porridge

The most famous dish made from cereals is porridge, which is prepared both as an independent dish and as a side dish. Recipes for its preparation can be found in almost any national cuisine, because corn is grown all over the world. Porridge can be sweet or salty, cooked in milk, vegetable or meat broth.

Cooking corn grits requires special attention. Since it noticeably increases in volume, you need to take 4 times more water or other liquid. In addition, to prevent the cereal from burning, it should be cooked, stirring constantly, over low heat. Before cooking corn grits, it is advisable to rinse it and soak it in cold water for several hours. This will reduce its cooking time by half - corn grits, the cooking time of which is on average 50-60 minutes, will be ready in 20-25.

To make the porridge taste more aromatic, you can lightly fry it in a frying pan without oil before cooking. If you then pour hot milk over the cereal and leave for 30 minutes, the taste of the finished porridge will be even more intense.

How to properly cook corn grits for a side dish

Before you properly cook corn grits for a side dish, you should know that it will not be crumbly. Thick porridge is very suitable for meat and fish dishes - it is cut into portions and served with gravy or sauce. An interesting and unusual side dish is perfect for a festive feast - it can be given any original shape.

It is not difficult to properly prepare a side dish from this cereal - you need to sort it well, rinse and cook until tender in the required amount of water or broth. After this, it should be cooled, cut into medium pieces of various shapes and fried in vegetable or butter. Once ready, it can be baked in the oven along with vegetables, meat, fish or mushrooms. This side dish is more reminiscent of a casserole, but that’s what makes it interesting.

The best sauces for garnish are fermented milk and cheese sauces with garlic, dried or fresh herbs.

Corn porridge has earned its place in the diet due to its low calorie content and gluten-free nature. The latter property even allows you to use cereals as a first complementary food. When prepared correctly, corn dishes can be the most nutritious and delicious.

Each country has its own recipe for corn porridge: in Romania and Moldova - the legendary mamaliga, in Spain and Italy - polenta, in Georgia - Gomi. Traditional Russian cuisine is also no exception. Although corn porridge with milk does not have a sonorous name, its taste and nutritional value do not become worse.

To taste healthy porridge, you need:

• cereal – 200 g;
• water – 400 g;
• milk – 400 g;
• salt, sugar, butter - to taste.

To get not only healthy, but also tasty porridge, you need to perform a number of actions:

1. A pan of water is placed on the stove and brought to a boil.
2. Pour the cereal into the pan in small portions with constant stirring, and then cook until the liquid has completely evaporated for about 10 minutes over low heat.
3. After absorbing moisture, the cereal softens, and it’s time to add milk.
4. The milk is poured in gradually while stirring so that the cereal does not begin to clump.
5. After boiling, the porridge is cooked for about 10 minutes, while salt and sugar are added during the next stirring.
6. After the cereal swells, the stove is turned off and the dish is infused for about ¼ hour.
7. Porridge is served with butter or cream.

Attention! When cooking corn porridge on the stove, it must be constantly monitored, otherwise it will stick to the bottom or even burn.

With added pumpkin

The benefits of corn porridge are undeniable, but its combination with pumpkin doubles the positive effect on health with the regular presence of the dish in the human diet. To make pumpkin porridge from corn, just make a small addition to the basic recipe.

1. 300 g of pumpkin is peeled and seeds, cut into cubes, covered with sugar.
2. After the juice appears, the pumpkin is placed on the stove and cooked until tender.
3. Pumpkin cubes are mixed with the porridge as it steeps.

Recipe for cooking with water

Water porridge is the easiest and fastest side dish to prepare, which is also very nutritious. If you have 200 g of cereal, then it is enough to prepare a liter of water, salt, sugar and oil for dressing.

In progress:

1. Water is poured into a saucepan with a thick bottom and brought to a boil.
2. Well-washed cereal is added to boiling water, mixed and cooked for about half an hour.
3. After the time has passed, the porridge is salted, mixed and continues to cook until fully cooked for about half an hour over low heat.
4. After removing from the heat, the porridge is flavored with butter or ghee for flavor.

Important! If you want to add honey, you can do this only after the cereal has cooled, so that it does not lose its beneficial properties.

How to cook in a slow cooker?

Corn porridge in a slow cooker is an excellent dish for people for whom every minute is worth its weight in gold: when cooking using this device, there is no need to constantly stand at the stove and monitor the food. The washed cereal, salt and oil should be placed in a bowl and filled with water in the proportions from the basic recipe. Cook in the “Cereals” or “Milk porridge” mode, depending on the type, until the sound signal.

Advice! To thicken the porridge, you can keep it for about half an hour in the “Warming” mode. It is convenient to install the program in the evening, and in the morning you will have a ready-made breakfast waiting for you.

Corn grits porridge with dried fruits

An original recipe for sweet porridge, which, if executed correctly, becomes a favorite breakfast for the whole family.

To prepare, in addition to 200 g of cereal and ½ liter of water, you need to purchase the following ingredients:

• raisins – 75 g;
• other dried fruits (to choose from) – 150 g;
• sugar – 50 g;
• butter – 40 g;
• salt - to taste.

When preparing:

1. Water with salt and sugar is brought to a boil, after which the cereal is poured into it.
2. After boiling again, the heat is reduced to a minimum, and the cereal is cooked for about ¼ hour.
3. Oil and prepared dried fruits are added to the porridge, after which the dish is infused for about 30 minutes.

A tasty and satisfying dish with meat

Despite the fact that porridge is perceived as a side dish, corn porridge with meat and vegetables can be an excellent independent dish.

You will need:

• corn grits – 300 g;
• meat – 300 g;
• onion – 75 g;
• carrots – 100 g;
• tomatoes – 150 g;
• sunflower oil – 50 ml;
• water – ½ l;
• salt, spices - to taste.

During the cooking process:

1. The meat is cut into pieces, the vegetables are chopped: onions and tomatoes are cut into cubes, carrots are grated.
2. The meat product is placed on heated oil and fried on all sides.
3. After 7 minutes, onions and carrots are added to the saucepan, and after 5 minutes, tomatoes.
4. Grain is poured into the pre-salted and seasoned vegetable mixture with meat.
5. All contents are filled with water.
6. After boiling, cook the porridge over low heat for about half an hour until the liquid has evaporated.

Recipe with cheese

Of all the cereals, only corn goes most harmoniously with any type of cheese, including feta cheese.

To execute another extraordinary recipe you will need:

• corn grits – 300 g;
• hard cheese – 100 g;
• butter – 50 g;
• water – 600 ml;
• salt, spices - to taste.

When the products are prepared, you can start cooking:

1. Pour well-washed cereal into boiling salted water and cook for half an hour over low heat.
2. At this time, the cheese is grated.

The absence of gluten makes the porridge the least allergenic.

This fact makes it popular among young mothers who want to diversify the menu of their long-awaited child.

To prepare one serving of 200 g you will need:

• corn grits – 30-35 g;
• milk – 100 ml;
• water – 150 ml;
• butter – 5 g;
• salt, sugar or sweet syrup - to taste.

When preparing products, the cereal is ground in a coffee grinder to the consistency of semolina, which can significantly reduce the cooking time, after which:

1. If desired, water is added salt, sweetened and brought to a boil.
2. The crushed cereal is poured into the boiling liquid with constant stirring and cooked for up to 10 minutes over low heat under a closed lid.
3. Milk is heated in a separate container, which is then used to dilute the porridge.
4. The milk porridge is boiled for another 10 minutes, after which it is removed from the heat and left for the same amount of time.
5. If a large number of lumps form due to the structure of the cereal, the porridge is rubbed through a sieve or broken up in a blender.
6. The finished dish is flavored with butter and syrup.

Important! For a child under one year old, cow's milk is replaced with breast milk, if breastfeeding, or with formula if the baby is on artificial milk.

Thus, preparing cereals from nutritious cereals is quite simple, the main thing is to know: how long to cook corn porridge to the required state. And several simple but original recipes will allow you to get great pleasure from ordinary food combined with benefits.

Corn grits are one of the most useful. It contains carotene (provitamin A), vitamins B1, B2, C, PP, which are essential for our health, as well as the amino acids lysine and tryptophan. Corn grits not only nourish the body, but also, due to its high fiber content, cleanse it of toxins and radionuclides, and also reduce fermentation in the intestines. That is why she is loved all over the world. There are many different recipes for dishes made from corn grits. The most popular of them are banosh, polenta and hominy.

To make these dishes tasty and healthy, you need to take perfectly yellow corn grits so that you get a healthy dish, but with a delicate creamy texture. Corn grits TM “Zhmenka” will be optimal for such recipes.

How to cook all this corn porridge? What makes them special? And FeelGood will answer this for you.

Hutsul banosh: recipe

Banosh - Hutsul corn porridge with sour cream and cream - the calling card of Western Ukraine. Banosh (banush) is served with mushroom sauce, cracklings, or simply sprinkled with cheese (in the original - sheep cheese).

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You will need:

850 ml sour cream

For the mushroom sauce:

0.5 kg champignons,

small onion

200 ml sour cream

1 tbsp. l. flour

How to cook banosh:

We dilute the sour cream with a glass of water, then pour it into a cast iron cauldron and bring to a boil. After this, stirring constantly, add corn grits to the sour cream. You should get a thick, homogeneous mass. Reduce the heat to low and begin to rub the porridge with a spoon so that drops of the resulting oil come to the surface. Add salt and a pinch of sugar if desired. You will notice when the banosh is cooked - it will easily move away from the walls of the boiler.

Mushroom sauce

Finely chop the onion, fry in a small amount of oil, add thinly sliced ​​champignons, cover with a lid and simmer for 20 minutes. Stir flour into sour cream and add to mushrooms. Cook for another 5 minutes and turn off.

When the banosh is ready, pour mushroom sauce over it and sprinkle with grated cheese if desired.

Italian polenta: recipe

Polenta is a traditional Italian dish made from cornmeal or grits. Typically, polenta is consumed as a side dish or as an independent dish with various additives (mushrooms, meat, anchovies, etc.), fried or baked, etc.

You will need:

250 g corn grits TM “Zhmenka”

750 ml water

100 g butter

How to cook polenta:

Salt the water and pour it into a saucepan with thick walls. Boil. Now you need to gradually add corn grits, constantly stirring the future porridge with a wooden spoon. To prevent lumps from forming, maintain the same temperature - it should be close to boiling.

When the cereal is completely poured into the pan, reduce the heat and cook the polenta for about half an hour (remembering to stir constantly). The finished polenta, like the banosh, will begin to separate from the walls of the pan.

After the porridge is ready, add butter to it and mix well with a spoon or grind with a blender. Place in the pan and bake in the oven for 15-20 minutes over low heat. Cut the cold polenta into cubes, brush with olive oil and grill on both sides.

You can put various vegetables, seafood on the polenta, or sprinkle it generously with cheese.

Moldavian hominy: recipe

Mamalyga is the basis of the foundations of Romanian and Moldavian cuisine. According to legend, mamaliga is “a piece of the sun that God gave to the Romanians.” It is always served with sour cream, seasoned with garlic and grated cheese.

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You will need:

500 g corn grits TM “Zhmenka”

100 g butter

Salt to taste

How to cook hominy:

Boil water, adding oil and salt in the desired amount. When the water boils, add corn grits, remembering to constantly stir the porridge so that lumps do not form.

Now, still stirring, let the hominy cook over low heat for half an hour (no need to cover with a lid). Then turn the finished porridge onto a large dish.

If desired, add sour cream, cheese, cracklings or melted butter to the mamalyga.

How to cook porridge

How to cook corn porridge in water? Thanks to this step-by-step recipe with photos and videos, you can delight yourself and your loved ones with this healthy porridge!

35 min

140 kcal

4.5/5 (8)

Corn porridge is a real star among porridges. It is so useful that it is simply impossible not to cook it. Every housewife must have a recipe for such a dish, because cooking such porridge is a great way to diversify the home menu. In addition, this dish is a real lifesaver, because it cooks quickly and does not take much time to prepare. You will learn how to cook crumbly corn porridge in water thanks to this recipe.

Kitchen appliances:

• Pot.
• Sieve.
• Cup.
• Thick kitchen towel.

Ingredients:

How to choose ingredients

To choose the best corn grits, you need to first make sure what it contains. no unnecessary impurities. This is easy to do even with the naked eye. Inspect the cereal for black grains and additives. If they are not there, feel free to take cereal. Another important criterion is the color of the cereal. Quality corn grits it should only be bright yellow. Today's recipe for water porridge made from fine corn grits will definitely come in handy in your life.

Step by step recipe

Porridge recipe video

I invite you to watch a very exciting video. In this video you can find a complete step-by-step recipe for making corn grits. This will give you a unique opportunity to save your energy in the process of preparing such a healthy dish. From this video you will also learn the proportions of water and cereal for corn porridge.

What is this porridge served with?

Serving corn porridge depends on the variation in which the dish is prepared. If it is made with milk, then this dish should be served with jam. Porridge, which is cooked in water, can be served with meat side dishes and additives. This will help you form an excellent and complete dish.

Cooking options

It's no secret that corn porridge is prepared in various forms and variations. There are two most common recipes - cooking porridge with milk and water. If you cook with water, the porridge turns out salty. But the recipe with milk allows you to make it sweet. as simple as with water, but the taste will really surprise you. If you have ever tried corn porridge with milk, then you will forever remain a fan of it! Learn to make it yourself and you can enjoy it every day.