Everyone knows that corn, flour, starch, sugar, alcohol, oil, corn grits and so on are made. The latter is a good source of B vitamins, protein and amino acids that are not synthesized in the human body. This cereal contains carbohydrates that help normalize blood sugar levels and are needed to nourish nerve cells and muscles. However, it is not recommended for people who are overweight.
Corn grits has a unique composition. The substances that it contains, contribute to the regulation of cholesterol, stop its deposition on the walls of blood vessels. So, silicon has a good effect on teeth and the cardiovascular system, carotene protects the body from the harmful effects of the environment, preventing its aging, selenium prevents the development of cancer.
Regular use of corn dishes helps to cleanse the skin, improve complexion, dissolve phosphate stones in the kidneys. Therefore, this cereal is an important part of the diet in the presence of diseases such as hepatitis, nephritis, gout, etc.
In addition, corn is low allergenic and gluten free, which is important in baby food. Consider what can be prepared from corn grits for a child.
Breakfast for baby
Ingredients: half a glass of corn grits, two beets, half a glass of milk, one glass of water, three tablespoons of butter, salt.
Beets must be cleaned, grated on a coarse grater and put on the bottom of the dishes. Cereal is put on top, poured with salty hot water and boiled for five minutes without interfering. After the time has passed, the porridge is removed from the heat and left to infuse for twenty-five minutes, after which it is again put on the stove and brought to a boil, milk is added and boiled for two minutes. Oil is added to the finished dish.
Corn porridge
Ingredients: three hundred grams of milk, corn grits (four tablespoons), salt and sugar.
Bring milk to a boil, put sugar and salt to your taste and cereals. Cook porridge on low heat for six minutes stirring occasionally. After that, it is removed from the stove and left for fifteen minutes, previously covered with a lid. If the dish is thick, it is diluted with milk, yogurt or fruit puree.
It must be said that if cereals from corn are included in the children's menu, various berries, dried fruits or jam, and sometimes pumpkin, are added to it. If a dish is prepared for the whole family, they add onion roast with pepper and tomatoes, suluguni cheese (cut into small pieces) or cheese. Also, porridge is often seasoned with butter or cream.
Casserole
Ingredients: six hundred grams of cottage cheese, four eggs, fifty grams of flour, corn grits (one hundred grams), thirty grams of butter, one hundred grams of milk, sixty grams of sugar, zest from one lemon, vanillin, thirty grams of raisins, one hundred and fifty grams of sour cream, fifteen grams of breadcrumbs for breading.
Yolks, butter, sugar, as well as milk, lemon zest, cereals, vanillin, raisins and flour are added to the curd. All mix well and inject whipped proteins. In a greased baking sheet and sprinkled with breadcrumbs, lay the mass and bake. Serve a dish with sour cream.
Consider what to cook from cornmeal.
Pancakes
Ingredients: twenty grams of corn flour, twenty grams of wheat flour, one hundred grams of milk, sugar, four eggs, ten grams of yeast, ten grams of fat, ten grams of butter, ten grams of cream, salt.
Corn flour is brewed with boiled milk. Stir and let cool. Then, yeast diluted in milk is added to the mass, wheat flour is stirred and put in a warm place.
When the dough rises slightly, ground yolks are introduced into it, previously whipped proteins, salt and cream, mixed and left for fermentation.
The finished dough is picked up with a spoon and sent to the pan. Pancakes served with sour cream or butter.