Corn porridge is a tasty and nutritious dish. But to make it really delicious, you need to know some culinary subtleties.
Corn grits porridge
How to cook corn porridge in water? And difficult and simple. First, only fine grits are suitable for her. Secondly, since corn is gaining moisture even in relatively dry rooms, it is imperative to dry the grits before cooking - in the oven or in a pan. And sift, because even in factory packaging, husks from heads of cabbage are often found. Thirdly, the dishes are also an important detail, especially for those who study how to cook corn porridge. In water or milk - in any case, it should be cooked in a small thick-walled cast iron. In it, the cereal will not burn out, as it can happen in an enameled pan, but it will boil evenly. Fourthly, it is very important to guess the correct ratio of water and cereals. Of course, recipes indicate certain standards, but they do not always work. Therefore, how to cook corn porridge in the water to make it tasty, you will figure it out gradually, the skill comes with practice.
Corn Porridge
The cooking technology is, in principle, simple. About 1: 3 water is poured into the cast iron. That is, if half a kilogram of cereal is taken, then the liquid is one and a half liters. Or 2 cups of corn 6 - liquids. It must be brought to a boil, and strong. To salt. Then pour the cereal. And here is another complication of how to cook corn porridge in water. Pour a small handful first, stir. When boiling starts again, add the rest. Or do it another way: pour a thin stream, stirring all the time. It is important to avoid the formation of lumps. To do this, use a wooden spatula, which is inserted in the center of the iron. Corn porridge also interferes with it. If it is prepared on water, it is easier to do this, because boiling should be no less than average. But milk must be monitored so that it does not run away. The process continues for 25-30 minutes. After this, the fire must be gradually reduced, without stopping stirring. Pay attention to the desired degree of density. If you want less, take it off the fire right away. It needs to be thicker - let it still be swept for 10-15 minutes. Season with oil or sour cream, fried from onions - and onto the table!
Corn porridge with garlic and feta cheese
One of the options for a dish called “corn porridge” (recipe on water) is Moldavian mamalyga. Its analogue has been known since ancient Rome and was called polenta. Unlike ordinary crumbly porridge, mamalyga is cooked in a thick, steep mix, and when it is shaken out of a cast iron, it does not lose its rounded shape, like a cake. It is cut into slices and used either as an independent dish or as a side dish. They make porridge salty and sweet, rich and lean. Try to boil this one: boil water at the rate of 4 tablespoons of cereal, melt 4 tablespoons of butter in it, a little salt and make porridge of medium density. Take 250 g of chicken and some (enough 50 g) of bacon. Chop them finely and fry them in vegetable oil until cooked, seasoning them with seasonings. Add 2 tablespoons of cottage cheese (fat content does not matter), knead. Put porridge in a pan, mix with meat, fry again. When serving, sprinkle with herbs, offer mayonnaise and ketchup. Unusual-looking dish is very tasty!
Eat with pleasure!