Corn is a traditional agricultural crop, known since the days of the Mayan Indians. In Mexico and Brazil, some states of the USA and South America, Romania, Moldova, in the south of Ukraine, corn fields are as much an integral part of the rural landscape as the crops of oats or rye in central Russia. Naturally, this culture is used not only as food for domestic animals, but also found the widest application in national cuisines.
What is corn flour
Few have not tried boiled or baked baby corn on the cob. Soft, sweet, seasoned with salt and garlic, fragrant, it just melts in your mouth, awakening a truly gigantic appetite and forcing you to reach for the next portion. And we gladly put canned beans in soups and borscht, add to salads. And then we just feast on it. However, in cooking, corn flour is often used to prepare various dishes. "What is this product?" - you ask. We answer: these are peeled and crushed grains of yellow corn - just like wheat is crushed into flour. The product can be finely ground (premium, extra, first grade) and coarse. Both types are irreplaceable in many national dishes.
What we cook from flour
High-grade corn flour is used for homemade baking, hominy, banush, and porridge. Coarser varieties - cereals - are used for dressing soups, for stuffing stuffed cabbage rolls, for breading meat, fish, dough products. Corn flour is a dietary product, since it is extremely rich in useful microelements. It is very easily absorbed by the body, improves digestive processes, is a high energy product, actively restores strength and calories. Therefore, food, which includes cornmeal, is recommended by nutritionists when drawing up a menu for debilitated patients. But also as everyday meals, corn dishes will perfectly diversify your table!
Her majesty hominy!
In Moldova, Romania and the border regions of Ukraine, for about 5 centuries, mamalyga has been one of the most popular dishes. This is a thick, even cool porridge, yellow like the summer sun, with a slight sweetish aftertaste. They eat it with milk and sugar, salted cheese and cracklings, fried meat and sauces. Previously, not a single solemn feast was complete without this food. Now, of course, in cities it has become less common in home culinary delights. But in rural areas it is still not losing ground. The main ingredient of the delicacy is the same corn flour. Hominy recipes may differ slightly in the composition of the components, but the cooking technology is always the same. Which one - you will now find out.
Ingredients and proportions
As they say about pancakes, that the first of them is lumpy, so mamalyga rarely turns out to be successful for the first or second time. It takes a lot of skill and dexterity to cook it. Special requirements are imposed on flour - it should be only of the highest grade, carefully sifted and well dried in the oven. The dish is cooked in a cast-iron pot: no enamel or thin-walled pots are suitable. And it interferes with a long wooden spoon or spatula, rolling pin. The ratio of ingredients is about 1 to 3. So, let's start preparing this dish using corn flour. Pour one and a half liters of water into the cast iron, add an incomplete tablespoon of salt. When it boils, pour in the cereal in a thin stream, stirring all the time. Or add directly from a sieve. Another way is to first throw in a handful, and as soon as the water boils again - after a minute - pour in the rest of the portion at once. Screw the fire down to a small one and cook the dish, stirring it clockwise all the time, along the walls of the cast iron. Cooking time is about 30 minutes. Then reduce the heat to low and simmer the porridge for another 15 minutes. It should be very thick, so that it does not stick to the mixer.
Mamalyga: end of cooking
Now the crucial moment: soak an aluminum spoon in water and separate the hominy from the walls of the dishes with it. Let it bake for another 5 minutes on the stove to better lag behind. And then it's simple: shake the iron pot a couple of times and turn the contents onto a cutting board. If the mamalyga is successful, it will retain its shape and will not fall apart. Cut the food into slices with a thin coarse thread or fishing line, like a cake. And bring it to the table - surprise your family and friends! Just do not forget to serve fresh cucumbers and tomatoes with her, green onions and garlic, dill and parsley. And be sure to eat cheese! Believe me, you will get a real feast of the gods.
Tortillas, tortillas, tortillas!
But in this paragraph, you will learn how to make cornmeal tortillas. In the Caucasus, in Mexico, they often replace bread and are a full-fledged dish or an important additional component for some kind of food. Such cakes can be baked in the oven, fried in a pan with or without butter. The simplest recipe is: 2 cups of sifted flour, hot water or milk, salt to taste. Knead the ingredients into an elastic dough. It should be neither brittle nor liquid. Next, divide the dough into equal parts, roll out round cakes (about a centimeter thick) and bake in a frying pan in vegetable oil... If you wish, you can add feta cheese or grated cheese to the dough when kneading (then do not salt!) Put the finished cakes on napkins so that they are not too greasy. You can eat it just like that, hot, or you can wrap pieces of meat in them, grease them with jam, etc. The main thing is that it will be very, very tasty!
Butter baked goods
If you didn't know, let's clarify: corn flour is as complete a product as wheat flour. Doesn't make for great pastries and desserts. In addition, cornmeal baked goods do not stale for a long time, they have a high-quality presentation. For example, this delicious cookie. You will need a glass of flour, 100 g of butter or baking margarine, 150-200 g of sugar or powder, a dozen chicken eggs, a little vanilla and a couple of teaspoons of cinnamon. Separate the yolks from the whites, rub the first ones well with sugar and butter until white. And from the proteins, beat a strong foam. Then connect the components. Combine the cinnamon, vanilla and flour and add a little to the prepared ingredients. Knead the mass well, spread it in a layer on a greased baking sheet. Place in a preheated oven and bake the cornmeal cookies over low heat for about 10 minutes. Then cut the still warm dough into squares and cover with warmed honey, prick the surface with a fork. Let the dessert cool and serve with tea! Everything will be eaten very quickly!
Corn pie
And here's another really cute recipe for real cornmeal pie. More precisely, from cakes prepared on its basis. Take 200 g of kefir or sour milk; fresh whey is also suitable. And also 250 grams of flour of two varieties - wheat and corn. 100 grams semolina - for the airiness of the dough. Salt and sugar to taste. Knead the dough, roll into a ball, let stand to swell the semolina. Then roll it into flat cakes of the same size, even number. On one put any filling you want (like shawarma, or even just pieces of meat, vegetables, even sausages), cover the other, etc. The edges need to be pinched. Place the product on a baking sheet, bake in the oven until golden brown (temperature 180 degrees). Cut the finished "pie" into slices and serve on the table. Serve with ketchup or your favorite sauce. Bon Appetit!
Have you ever wondered how to cook corn grits? If you do not have children, then it is unlikely. And you probably cooked porridge with milk for children and nothing else. And let's see what else you can cook and how useful corn grits are in general. it is presented below.
To begin with, 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 nutrients after heat treatment.
Porridge recipes
Believe me, porridge from this cereal can also be cooked in very different ways. Let's start with the most common recipe.
Corn porridge: a classic recipe
4 large spoons of raisins should be soaked in warm water minutes for 10. 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 cover the pot and put it in the oven. The finished porridge should be soft. Stir 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 To do this, you need to boil a glass of cereal (you can in the oven, as in the previous recipe, or in a saucepan, the main thing is that it becomes soft). Sugar must be added to the porridge so that it becomes sweet enough. Then you need to chop 100 g of feta or feta cheese and sprinkle it on the porridge already on the plate. The combination of sweet and salty is very piquant.
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 to become very fine. Add 4 egg yolks, 100 ml of milk, 20 g of butter, 60 g of sugar, a little vanilla, 50 g of flour, 30 g of raisins (or walnuts - whichever you prefer), mix everything well, and then gently add 4 whipped into the protein foam. This fragrant mass must be put in a saucepan, previously sprinkled with crackers, and baked. When serving, pour over sour cream.
Casserole with corn, minced meat and vegetables
Pour 100 g of corn grits into 400 ml of boiling broth and cook for 15 minutes. Soak one stale bun in water, squeeze and knead by hand. Mix it with 1 egg and 1⁄2 pound ground pork. Season with pepper, salt and nutmeg.
Put the porridge in a mold, put 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 together with 200 g of green peas in 100 ml. broth. Place the carrots and peas on the minced meat, sprinkle with grated Gouda cheese (200 g) on top and bake for another 10 minutes.
Corn groats: baking recipes
Mchadi (cakes)
Two glasses of corn grits need to be washed, salted and gradually, little by little, add hot water to it and knead. Stir first with a spoon, and when it becomes plastic, knead with your hands, like a regular dough. The ideal dough for mchadi should be sticky. Then from it, again with your hands, you need to separate small pieces and form cakes (their thickness should be no more than a centimeter). In a frying pan, you need to heat sunflower oil and fry the cakes on it on both sides (they should be covered with a golden brown crust). To prevent the cakes from becoming greasy, place them on napkins so that the oil is absorbed. The last step is to cut the ready-made, still hot tortillas lengthwise and put thin pieces of cheese, for example, suluguni, inside. It will melt slightly from hot cakes, and you will get a very tasty dish!
Curdled milk pie
200 g to be mixed with a pinch of baking 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. Put this dough on a baking sheet and bake for 40 minutes. You will get a delicious low-fat pie. It can be served with sour cream or jam.
I hope now you will not have a question about what to cook from corn grits!
Corn grits are an energy product that is sold in all grocery stores in Russia. Unfortunately, it is not very popular. This attitude is completely undeserved, due to the mass of useful properties, corn grits deserve more attention.
Corn grits are prepared from dried corn kernels.
This cereal, which is considered the oldest grain plant in the world, was introduced to the European continent from America in the 15th century.
In Spain, where it came before other European countries, it was called maize. Corn entered Russia through Turkey and Moldova around the 18th century.
How corn grits are made
Corn is common on all continents. In Russia, cereals are made from it, which is divided by numbers: 1, 2, 3, 4, 5. The first three numbers are coarse grinding, 4 and 5 are fine grinding. Depending on the size and color, methods of processing it after cleaning the shells and separating the embryos are known. The shelf life from the date of production of cereals is from 6 to 10 months, depending on the region.
Chemical composition, calorie content and nutritional value
The calorie content of dry corn grits is 330–340 kcal per 100 g. For porridge, which after cooking increases by about 3 times, about 100 kcal.
The composition of cereals includes the following substances:
- carbohydrates - 55%;
- proteins - 10%;
- fats - 2%;
- dietary fiber - 24%.
Corn grits are unusually rich in healthy elements.
It includes vitamins and minerals:
- cobalt;
- calcium;
- gland;
- manganese;
- copper;
- magnesium;
- molybdenum;
- chromium;
- zinc;
- B vitamins;
- retinol;
- vitamins E, PP, H, K.
Proteins of maize are unique, they include a number of essential amino acids, but do not contain lysine and tryptophan.
The benefits and harms of corn grits for humans
The proteins that cause allergies are much lower in corn than in wheat and rye. Corn contains many trace elements. It serves as a source of rare silicon, which is essential for maintaining the health of tooth enamel.
Corn contains vitamins A and E, which are antioxidants that are beneficial for vision and skin health. As well as B vitamins, which help the normal functioning of the nervous system. Corn porridge cleanses the body well, removing harmful substances from it - toxins and radionuclides. It helps prevent cancer.
The benefits of corn grits have been tested empirically in America. Seniors over 65 were given corn porridge to eat regularly. This reduced their risk of Alzheimer's disease.
Corn contains substances that strengthen the sheath of nerve fibers, this helps to maintain good memory, attention, and learning ability.
Corn porridge can lower bad cholesterol with regular use and normalize blood pressure, so it is important for diseases of the heart and blood vessels.
Corn grits in the composition of dishes perfectly cleanses the intestines. Its use has a beneficial effect on digestion and blocks the absorption of fats from other foods. It helps to shed excess weight, those wishing to effectively lose weight.
Useful properties for the child's body
Rich in vitamin and mineral composition makes corn grits a valuable product in baby food. In addition, cereals contain a lot of natural fiber that gently cleanses the intestines.
Eating corn porridge will strengthen the baby's immunity, make him calm and quick-witted.
Porridge can be given from 9 months of age.
Due to the presence of iron in corn, porridge from this cereal will become good remedy prevention of anemia. Silicon in its composition is beneficial for the growing bones and teeth of the child.
Due to the lack of gluten, corn grits are valuable dietary product in baby food. It is recommended to cook it for babies who are allergic to this protein. Gluten is found in many cereals, especially wheat.
Corn grits recipes
Many interesting dishes can be prepared from corn. Some of them are national and typical for the cuisine of certain nations.
Milk porridge made from corn grits
For cooking, it is advisable to use a pan with a non-stick coating, the cornmeal porridge thickens quickly and easily sticks to the walls of the dishes.
Products:
- corn grits 1 tbsp.;
- 4-5 Art. milk;
- salt, sugar to taste.
Preparation:
- In half the volume of boiled milk, pour corn grits in a thin stream.
- Stir constantly.
- Reduce heat.
- Salt and sugar are added.
- The remaining milk, heated to a boil, is poured in.
- Cover the pan with a lid.
- Cook over low heat, stirring occasionally for 30 or 40 minutes.
The prepared porridge is seasoned with butter to taste, and insisted for another quarter of an hour.
How to cook pancakes
The cornmeal pancake dough is made from cooled porridge.
For cooking, you will need the following products:
- corn grits 0.5 tbsp.;
- 2 tbsp. milk or water;
- wheat flour 60 g;
- granulated sugar 25 g;
- egg.
Preparation:
- The groats are boiled until tender, with a little salt water or milk.
- Cool to room temperature.
- Add sugar and an egg.
- Form cakes with hands.
- Roll them in flour.
- Fried on both sides in vegetable oil.
Light raisins can be added to the corn pancakes if desired.
Cornmeal pie
To make a cornmeal pie, grind the cereal using a coffee grinder.
Products:
- egg;
- corn and wheat flour, 75 g each;
- 60 g granulated sugar;
- butter 90 g
Preparation:
- Grind butter with sugar and egg.
- Pour in corn and wheat flour, you can add a little vanillin.
- Mix the dough, spread it on a sheet, and flatten it in the form of a layer.
- Bake at 180 degrees for 10 or 15 minutes.
The finished cake is greased with any butter cream, sprinkled with chocolate and toasted nuts.
Healthy cookies
Cornmeal cookies are prepared in the same way as pancakes. First, corn porridge is boiled, cooled, dough is kneaded, and cookies are baked.
Products:
- ready-made corn porridge 1.5 tbsp.;
- egg 1 pc .;
- 4 tbsp. l. Sahara;
- vanillin.
Preparation:
- Sugar, egg and vanillin are added to the cooled corn porridge.
- Beat with a blender.
- Place small cookies on a greased baking sheet with a spoon.
- Bake at 160 degrees for 10 minutes.
The cooked liver is allowed to cool, and removed from the baking sheet.
Small corn grits hominy
Mamalyga is popular in Moldova and Romania. In the classic version, it is prepared in the form of a "corn loaf" - a dense porridge that can be cut with a knife.
Products:
- 200 g of finely ground corn grits;
- water or broth 600 ml;
- 1 clove garlic;
- 2 chili peppers
Preparation:
- Filled with hot water or broth, the cereals are boiled for 30-40 minutes over low heat.
- At the end of cooking, add chives and pepper.
- Spread hominy on a plate, cool.
Cut hominy into portions with a wooden knife or thread.
How to make porridge for children
Corn porridge for children can be made with vegetables or fruits. Try to cook healthy porridge with carrots.
Products:
- carrots 80 g;
- cereals, ground in a coffee grinder, 50 g;
- pure water 150-200 ml;
- butter 10 g.
Preparation:
- Put the peeled and chopped carrots in boiling water and cook until the root vegetable becomes soft.
- Add corn grits to the carrots, cook, stirring until tender.
- Put the butter in the prepared porridge, mash it, stir and cool.
Such porridge can be given to a baby from 9 months.
Polenta recipe by Hector Jimenez-Bravo
This is a traditional Italian cornmeal dish. In Italy, it is cooked over an open fire, it is the main food of poor families, but it is quite expensive in restaurants in Russia. You can make polenta yourself if you know the recipe.
Products:
- water and broth 0.5 l each;
- olive oil 2 tbsp l .;
- corn grits 1.5 tbsp.;
- apple cider vinegar 1 tbsp l .;
- tomatoes, diced 2 tbsp .;
- parsley 2 tsp;
- butter 3.5 tbsp. l .;
- 1/3 tbsp cream;
- young corn grains 1 tbsp.;
- Parmesan cheese 2 tbsp l .;
- spices and salt.
Preparation:
- The groats are poured into boiling water with broth.
- Cook for about 30 minutes in a saucepan with a closed lid over low heat.
- For the sauce, the tomatoes are fried in olive oil.
- Add 2 tbsp to tomatoes. l. butter, paprika, oregano and garlic.
- When the tomatoes are soft, crush them lightly with a spoon, add vinegar and chopped parsley.
- Young corn kernels, cut from 4 heads of cabbage, are slightly salted and fried in a pan.
- Boiled corn grits are mixed with corn kernels, cream, 1.5 tbsp. l. butter, Parmesan cheese and basil.
Polenta is served, sprinkled with fried tomato sauce, cooled or warm.
Who is contraindicated in corn grits?
For some health problems, doctors do not recommend eating corn porridge. It is undesirable to eat it with dystrophy. Corn grits, the benefits and harms of which have long been studied by nutritionists, promotes fat burning and will not allow you to gain weight.
With diarrhea and other problems with the gastrointestinal tract, it is better not to eat corn porridge, they have a mild laxative effect, and contain a lot of fiber. With thrombophlebitis and blood clotting disorders, there are also contraindications to the use of cereals.
For most people, corn grits will only benefit, help to lose extra pounds, prevent many diseases and strengthen the immune system.
This is the only name of this cereal in the 50s of the last century in the USSR. And if corn gained its popularity in our country in these years, then all over the world it was cultivated for a very long time. And cereals made from corn (maize) have been known since ancient times. Why is it popular and why is corn porridge so useful?
The benefits of corn porridge are invaluable. After all, this cereal is very nutritious, rich in various vitamins (E, B, A, PP) and minerals (iron, silicon). There is no gluten in this porridge, which helps to improve digestion.
Also, corn is able to remove heavy metals from the body. In addition, it is hypoallergenic and suitable for everyone.
Diet lovers can eat corn without fear, because 100 g of cereal contains 337 kcal, and in ordinary lean porridge on the water - 141 kcal.
You can cook cereals:
- over an open fire;
- in the oven;
- in a multicooker.
Everywhere finished result will be fragrant and tasty. Only when using modern household appliances, the dish will turn out faster and will definitely not burn.
For the sake of justice, it is worth noting not only the benefits, but also the harm of corn porridge. Because such a dish has a low energy value, then it is not recommended for people with insufficient weight. Everyone who suffers from an ulcer and a disease should use such porridge with extreme caution. duodenum... And also this cereal is contraindicated for those who are allergic to this product.
To make the porridge tasty
Corn grits require a special attitude, because it is troublesome to cook it. How do you cook corn porridge? A few little tricks will help in cooking and the dish will always turn out delicious and boiling.
- Taste... It must be remembered that the taste of corn porridge is specific, in grains. To many, it seems undercooked.
- Water... Maize is very fond of water. The minimum ratio of cereals and water is 1: 2.5 / 3. For those who like "thinner" porridge, the amount of liquid should be increased.
- Tableware... If you cook over an open fire, then the dishes should have thick sides and bottom. Ideally, this can be a cauldron or a cast iron pot.
- Cooking... The main thing in the process of cooking over an open fire is frequent stirring. It is best to stir every 5-7 minutes.
- Time... How much to cook corn porridge so that it doesn't stay soggy? Unfortunately, there is no exact answer. it all depends on the characteristics of the dishes and oven. But the minimum cooking time for one portion is 20 minutes.
- Butter... Just boiling corn porridge is not enough, you still need to serve it correctly. You can't spoil porridge with butter - it's about maize. It takes fat well into itself and therefore oil can be put safely.
- Useful nuance... It should be borne in mind that immediately after cooking, the dish turns out to be viscous. And after it cools down, it turns into a homogeneous mass. But if the porridge is reheated, it becomes crumbly.
Basic recipes - porridge on the water
The most troublesome thing in the kitchen is learning how to cook maize properly. And although the recipe for corn porridge is simple, it will try to burn it all the time. If there is no time for cooking, but you want porridge, then a technician will come to the rescue. After all, corn porridge in a multicooker will turn out no worse than on the stove.
- Groats - 100 gr;
- Water - 250 gr;
- Sugar - 40 gr;
- Salt - 5 g;
- Butter - 10 gr.
Pour water into a saucepan with a thick bottom. When it boils, season with salt to taste.
Rinse the groats, put in boiling water and mix well. As soon as it boils, add sugar, stir again and reduce heat to minimum.
Cook the corn porridge in water for about 20 minutes. Place a piece of butter before serving.
Fast cooking in a multicooker
The recipe for corn porridge in a slow cooker will take a minimum of time. And cooking in the kitchen will become a pleasure.
- Groats - 1 glass;
- Water - 2.5 cups;
- Oil - 80 gr;
- Salt and sugar to taste.
Pour well washed cereals into the multicooker bowl. Pour cold water over it.
Set the “Groats” mode on the multicooker. If the automatic cooking time is about 25-30 minutes, then it should be noted that during this time the cereal will become crumbly, but a little tough. To make the groats soften, you need to boil it for about 10 minutes at 150 C.
If the porridge is an independent dish, then sugar is added to taste. If cereals are planned as a side dish for meat, then add salt. To mix everything.
Add butter at the very end of cooking.
Milk sweet porridge
Corn porridge with milk in a slow cooker, on the stove or in the oven must be present both in the children's diet and in the menu for adults.
This recipe for corn porridge with milk is good because the dish is in the oven and does not require minute control.
For 1 serving you will need:
- Groats - 2 tbsp. spoons;
- Water - 100 ml;
- Milk - 100 ml;
- Salt - 1 pinch;
- Butter - 10 gr;
- Raisins - 20 gr.
Preheat the oven to 180 C. Pour water and milk in equal proportions into a heat-resistant glass dish or pot. If you want to get a porridge that is not very thick, then the amount of liquid can be increased. Pour in the cereal and salt it.
Rinse the raisins and add to the cereals. A little sugar can be added to increase the sweetness. Mix everything thoroughly.
Place the pot in a preheated oven. After half an hour, remove the porridge and mix gently. Return to oven for another 15 minutes.
Put a piece of butter in the finished dish and serve.
Corn porridge with apple
You can cook corn porridge in milk with different fruits. They will add additional sweetness, peculiar aroma and freshness to the dish.
- Groats - 1 glass;
- Milk - 2 glasses;
- Water - 1 glass;
- Apples - 2 pcs.;
- Sugar - 2 tbsp. spoons;
- Vanilla sugar - 12 g;
- Salt - a pinch;
- Oil - 50 gr.
Clean the groats of debris, rinse. Bring milk together with water to a boil.
Pour the prepared cereals into the liquid. Cook the porridge over low heat for about 15 minutes, stirring constantly.
Season with salt and sugar: plain and vanilla. Continue cooking for another 10-15 minutes.
At this time, remove the peel from the apples and grate them. When the cereal is ready, add grated apples and butter to it. Mix everything and turn off the fire. Let the porridge brew for another 20 minutes.
Corn and banana breakfast for children
Nutritious Milk Corn Porridge with Banana is a great start to the day for little ones.
- Groats - 3 tbsp. spoons;
- Milk - 300 ml;
- Water - 100 ml;
- Sugar, salt - to taste;
- Banana - 1 pc.;
- Oil - 10 gr.
Rinse the groats. Combine water with 100 ml of milk and heat. When the liquid boils, add the cereal. Stir and cook for 10 minutes after boiling. Then pour in the rest of the milk in a thin stream.
Cook until tender. Add salt and sugar at the end.
Remove cookware from heat. ⅔ Mash banana and mix with porridge. Wrap the dishes with cereals and let it brew for 15 minutes.
Put butter and the rest of the banana, cut into a circle, on the finished portion.
Variations on the theme of hearty dishes
Maize is used not only for dietary or dairy products for children. You can cook corn porridge with both meat and vegetables. Such a hearty dinner will satisfy both a hungry husband and a picky child.
Bright porridge with vegetables
- Groats - 2.5 cups;
- Water - 1 liter;
- Pumpkin - 300 gr;
- Carrots - 1 pc.;
- Onions - 1 pc.;
- Salt, sugar, seasoning - 1 tsp;
- Greens to taste.
Prepare such a porridge from finely ground corn grits. If there is none, then it is enough to use a coffee grinder and grind the existing cereal.
Dilute the resulting fine consistency in a bowl with a small amount of water until a homogeneous mixture is obtained.
Bring the water to a boil. While stirring, pour the dissolved corn mixture into it. Cook over low heat with frequent stirring.
Peel the pumpkin from seeds and skin. Cut into large pieces. You can use frozen pumpkin. Cut the washed and peeled carrots into pieces. Add vegetables to cereals. Mix everything thoroughly.
Chop the onion into small cubes and fry in vegetable oil. Add it to the porridge.
Salt the dish, sugar a little and add any herbs and spices to taste. Gently mix everything and continue cooking until tender. The dish takes about 40 minutes to cook. During this time, the vegetables should become soft. When serving, sprinkle each serving with herbs and finely chopped hot peppers.
To the delight of the meat-eater
Meat porridge - fast, simple and satisfying. The main thing is not to forget to stir the cereals while cooking. And you can cook such porridge in the oven.
- Groats - 200 gr;
- Meat - 400 gr;
- Water - 600 ml;
- Onions - 1 pc.;
- Carrots - 1 pc.;
- Salt and pepper to taste.
Of all types of meat, chicken fillet will be preferred. since the poultry cooks very quickly.
Cut the meat into medium-sized pieces. Finely chop the onion, grate the carrots. Saute vegetables in vegetable oil.
Put the washed cereals in a bowl, season with salt and spices. Put the meat and vegetables on top. Pour water over everything.
Cook porridge over low heat for 30-40 minutes.
World masterpieces of corn porridge
Maize has become a part of the culinary recipes of all countries. And each nation has its own old secret of corn porridge, which has become their hallmark.
Banosh - kulesh in Hutsul style
The famous dish of western Ukraine is banosh. Served with mushrooms and cheese.
- Groats - 250 gr;
- Sour cream - 850 ml;
- Water -200 ml;
- Salt and sugar to taste.
Do you want something interesting?
For the sauce:
- Mushrooms (champignons) - 0.5 kg;
- Onions - 1 pc.;
- Sour cream - 200 ml;
- Flour - 1 tbsp. a spoon;
- Salt to taste.
Dissolve sour cream with a glass of water, pour into a saucepan and bring to a boil. When it boils, add the corn grits, stirring constantly.
During the cooking process, a thick, homogeneous mass is obtained. Cook over low heat, constantly rubbing the cereal with a spoon. This is necessary so that the oil formed from the sour cream comes out to the surface.
Season with salt and sugar to taste. As soon as the porridge is easy to move away from the walls of the pan, then the banosh is ready.
How to make the sauce
To do this, finely chop the onion and fry. Cut the champignons into thin slices and add to the onion. Simmer everything under the lid for 20 minutes.
To thicken the sauce, dilute the flour in sour cream and add to the mushrooms. Mix everything and simmer for another 5 minutes.
Serve the banosh in portions, sprinkle the porridge with grated feta cheese and pour over the sauce.
Polenta - a peasant dish from Italy
Polenta (corn porridge on the water) is a favorite dish of Italians, food for real men. Thanks to technical innovations, you can easily prepare Italian porridge.
- Groats - 1 glass;
- Water - 3.5 cups;
- Salt - ½ tbsp. spoons;
- Butter - 20 gr;
- Parmesan - 100 gr.
Grease the multicooker bowl with oil. Rinse the groats. Bring the water to a boil.
Pour cereals into a bowl, pour boiling water over and salt. To mix everything. Select the "Porridge" mode.
After the end beep, pour the grated Parmesan into the grits and stir. Place the finished polenta in a greased dish.
Cut the cooled polenta into pieces and fry in a skillet in olive oil.
Mamalyga - a piece of the sun donated by the Romanians
Mamalyga is a Romanian-Moldavian thick corn porridge. Sour cream with garlic and cheese is always served with this dish. Usually hominy is cooked in large quantities for the whole family.
- Groats - 500 gr;
- Water - 1.5 l;
- Butter - 100 gr;
- Salt to taste.
Bring the water to a boil in a large saucepan or cauldron. Put oil and salt in it. Pour cereals in a thin stream. Stir the cereals constantly to avoid lumps.
Cook hominy over very low heat for 30 minutes. So that the cereal does not burn, it should be constantly mixed. Prepare hominy without a lid.
The prepared porridge is turned upside down on a dish. Allow to cool slightly and cut into portions. Hominy is traditionally cut with thick cloth thread.
Sour cream dressing is served with porridge. To do this, crumble the cheese into pieces and pass a few cloves of garlic through a press. Mix sour cream with feta cheese and garlic - the spicy dressing is ready!
1. First of all, you need to boil the corn porridge in well salted water, add butter at the end of cooking, mix the porridge well and leave to brew. The proportions of porridge and water 1: 2.5. For the meatballs, I used ready-made porridge.
2. In the finished cooled porridge you need to add 2 eggs, chopped green onions, garlic passed through a press, and black ground pepper.
3. Next, mix everything well and add flour. Flour should be added until the dough is thick enough to make the meatballs.
4. Knead the porridge with flour well and form balls, which we then roll in the rest of the flour and lightly crush, making the shape of a cutlet.
5. Fry each cutlet in sunflower oil on both sides until golden brown.
You can serve such meatballs with ketchup, sour cream or sour cream sauce with garlic and herbs.
VIDEO RECIPE ECONOMICAL CORN BARS
Bon Appetit!
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