Even experienced housewives often complain that corn porridge burns. For this reason, many refuse to cook it. The article will tell you how to cook porridge from corn grits, so that this does not happen, that it is tasty and does not boil. Even if you are not a fan of her, just try to cook according to our recipe, perhaps you will change your mind about her.
Beneficial features
Porridge made from corn grits is tasty and very healthy. It contains vitamins A, groups B, C, E, calcium, potassium, iron, copper, phosphorus, nickel, silicon, folic acid, fiber. With regular use, the condition of the skin and hair improves, toxins are removed, musculoskeletal tissue is strengthened, cholesterol, blood sugar is reduced, the digestive tract and the cardiovascular system returns to normal, immunity increases.
The benefits of corn cereal porridge also include:
- In the absence of gluten, which allows it to be included in the diet for people with intolerance to this component.
- Hypoallergenic, which makes it possible to use it on a child’s menu, starting from an early age.
Contraindications are thrombophlebitis, constipation, gastric ulcer, poor blood coagulation. Due to the low carbohydrate content, such porridge is not suitable for dystrophy. But it has a lot of natural protein, which makes it almost indispensable during the diet.
In a word, if there is any doubt, it is better to consult a doctor. And if there are no contraindications, you can safely go to the kitchen and start cooking!
Grinding quality
To make cereal porridge from corn grits, it is not enough just to buy it in a supermarket. You need to choose the right degree of grinding: coarse, fine or medium.
Fine grits are boiled for only a quarter of an hour over low heat. It produces instant cereals and baby food. This is suitable for the traditional Hutsul banosh and mamalyga.
Medium grinding is most often used for the usual cereal porridge. It is cooked within half an hour, grains do not completely boil.
Coarse grits are cooked much longer, about an hour or more. In the recipes of classic Italian polenta - only she.
Now let's get down to cooking.
Porridge on the water
Groats can be cooked, baked, cooked in a slow cooker. Any kind of cereal porridge tastes good and is healthy. All options for its preparation will be considered below.
To prevent porridge from burning, it is better to use a pan with a thick bottom or ceramic dishes.
A great way is to cook it in pots in the oven. To do this, take 1 part of the cereal 2 parts of water and bake for 45 minutes at a temperature of 175 ° C. For taste add raisins, pumpkin, apples.
Another option: cook porridge from corn grits in a water bath. So she certainly never burns. From the products taken:
- medium-sized corn grits - 300 grams;
- water - 900 grams;
- salt to taste.
Cooking:
- Pour a little water into a deep pan, bring to a boil.
- Corn grits are thoroughly washed, poured into a pan with a thick bottom, add cold water and put in a pan.
- Cook such porridge on low heat, pouring hot water into the pan as it boils.
- Cooking time depends on the quality of grinding. In our case, it will take about half an hour.
- Ready porridge is immediately served on the table, adding cream or butter to it.
Corn grits porridge with milk
Many fans of this porridge prefer to cook it in milk. This is a great option for the children's menu, even one-year-olds are happy to burst it. It is better to cook it more liquid, in a ratio of 1: 4-1: 6, and serve warm until it has frozen.
For cereal porridge with milk, take:
- milk (fat content of 2.6%) - 150 ml;
- water - 100 ml;
- finely ground corn grits - 60 grams;
- butter - 1 teaspoon;
- sugar - 1 teaspoon;
- raisins;
- an Apple.
If this is your first time cooking this dish, here’s some useful information to note:
- To avoid digestion problems in the baby, milk should not be used too greasy or diluted with water.
- We use finely ground corn grits, it is suitable for baby food. And it cooks no more than 15 minutes.
Cooking method step by step
- Pour milk and water into a saucepan, put on medium heat and bring to a boil.
- Dissolve sugar in it.
- Slowly add the corn grits, stirring continuously so that there are no lumps.
- Reduce the heat and cook porridge for 15 minutes.
- At the end, you can throw a spoonful of butter.
- Raisins, nuts are often added to the finished dish, you can rub an apple, a banana. If there is no allergy, honey is often used instead of sugar.
What to do if porridge is burnt?
It often happens that porridge burns. It is already impossible to eat, an unpleasant taste spoils the dish. What to do in this case? Just throw it away? Take your time: cornmeal porridge can still be saved.
To begin with, the part that did not burn, you need to shift to another container, add a few crusts of brown bread there and cover. After half an hour from an unpleasant smell and smack of a burnt one there will be no trace.
There is another way: use cinnamon instead of bread. Pour the porridge in a clean bowl with water, add cinnamon on the tip of the knife and bring to a boil. The smell of burning will quickly go away, and porridge will get a pleasant spicy taste.
In a slow cooker
Consider how to cook porridge from corn grits in a slow cooker. One of the advantages of this method is that you do not need to stand at the stove, the cooking is in your place, and the quality of the food is different. Porridge is fragrant, crumbly and incredibly tasty. And most importantly, do not burn. Is this true or not? There is an opportunity to try to cook and compare. Introducing a simple recipe for porridge from corn grits in a slow cooker.
You will need:
- medium-sized corn grits - 200 grams;
- water - 600 ml;
- butter - 70 grams;
- salt.
In our case, we will cook porridge from corn grits on water:
- Rinse corn grits under running water.
- Pour into a bowl, pour the required amount of water.
- In the menu, select the "Porridge" mode. Time is set automatically.
- You need to taste the prepared porridge. If you like a thicker one, you can give it a little more sweat. We switch the mode to “Heating” for another 20 minutes.
- If porridge is prepared from corn grits on water, add butter to the finished dish. Dairy products improve the quality of porridge, give it a delicate creamy taste. Instead of butter, you can use boiled milk, sour cream, cream.
- After cooking, leave it in the bowl is not worth it. No matter how much liquid, after a while, the cereal will absorb it all and turn into a solid lump. Therefore, it must be served freshly cooked.
- As a side dish, meat, fish, any vegetables and fruits are suitable.
- If you use it as a dessert, you can add sugar during cooking.
In a slow cooker with milk
We will prepare tasty and nutritious porridge for the child. By the way, in a slow cooker, corn grits are cooked longer than others. But if you choose a fine grinding, it will take less time. In appearance, it is slightly larger than semolina, boiled for about half an hour. Coarser grits can be ground in a coffee grinder. Typically, corn porridge is boiled in a ratio of 1: 3. In our case, it should not be too thick, so add more liquid - 1: 6.
Of the products you will need:
- 0.5 cup cereals;
- 1.5 cups of milk (2.6% fat);
- 1.5 cups of cold water;
- 2 tablespoons of sugar;
- 60 grams of butter;
- salt.
How to cook?
- Thoroughly rinse the groats under running water and send to the multicooker bowl. Add butter, sugar, add salt.
- Pour in milk, mix and close the lid.
- On the panel, select the "Milk porridge" mode.
- Cooking time - about half an hour (depending on the model of household appliances). A special sound signal will inform about readiness.
- If the porridge seems too liquid, you can darken it a little more by choosing the “Preheat” mode. This is another 15-20 minutes.
- Serve the finished porridge immediately to the table. You can add finely chopped dried apricots, fruits, berries, nuts, grated chocolate. In general, everything is to your taste that your baby loves.
As you can see, cooking such a mess is not difficult. Light, nutritious, delicate and fragrant, it will become a favorite dish in the home menu.