How to cook corn porridge in milk step-by-step cooking, how to cook delicious corn porridge

Originally from America, corn came to Europe only in the Middle Ages. But it came to the present with a national product in Romania, Moldova, Italy. In the first two countries, cereal from it becomes the basis of mamalyga. In Italy, for many centuries, polenta has been prepared from it, which is saturated with a variety of tastes.

Grain Features

In the corn family, only one species is a cultivated plant. And it was it that was used more than 60 centuries ago by American indigenous peoples for the preparation of cereals and bread. The difference between modern and prehistoric corn is size. According to ancient sources, the cobs then reached a length of only 4 cm.

The Maya Indians engaged in breeding culture. Thanks to the crossing of edible corn with wild, they managed to increase the cobs to 15 cm. Since then, the world's first bread crop has not changed.

Today, corn is calibrated depending on the size of the nucleoli, and cereals - on the type of grinding. In the Middle Ages, extremely coarse large cereals were used, which required long-term boiling. Modern industry allows you to get instant porridge due to the smallest crushing of kernels.

The use of corn porridge in food is justified due to:

• her low calorie - There are 86 calories per 100 grams of product, which makes the product suitable for diet;
• gluten free - Corn is suitable for people with individual intolerance to cereal protein, which provokes a persistent inflammatory process in the intestines and impaired absorption of substances. The absence of gluten allows the use of cereals in the first feeding of infants aged 6 months.

Cooking technique. How to cook porridge

On sale you can find bright yellow corn grits. Features of its preparation are as follows.

• Croup needs to be washed. It is convenient to do this in a sieve through which dust will escape with water. So you eliminate the presence of excess moisture when cooking the product.
• Use a thick-walled pan for cooking. Porridge does not boil, but languishes, therefore it often sticks to the bottom. To prevent this, it is important to choose dishes with a thick bottom. And often stir the croup during cooking.
• How many minutes to cook corn porridge depends on the degree of grinding. But on sale is usually presented cereals of medium grinding, for the preparation of which enough 30 minutes on low heat.
• You need to put corn in boiling water. Pre-add salt or sugar to it, depending on the purpose of the dish.
• The most tender is corn porridge in milk, the recipe of which includes the addition of butter for dressing. Milk can be combined with water to make breakfast. As a side dish, grits are cooked on the water.
• For liquid porridge, use 4 cups of liquid. For a thick side dish - 3 cups per glass of corn.
• Ready meal thickens. Moreover, this happens regardless of how much water you added to it. This property formed the basis for the preparation of Moldavian mamalyga, Italian polenta, Georgian gomi.

In addition to cooking in a pan on the stove, there are other techniques.

• In the oven. Groats are laid in clay pots, poured with salted boiling water, covered with a lid. It reaches readiness within 1 hour at 180 °. served with butter, herbs.
• In the microwave. Use a glass pan with a lid. Pour boiling water into the corn grits, put in the microwave, set the maximum power. Cook for 7 minutes, mix, cook for another 5 minutes.

Delicious recipes with corn grits

Corn porridge is good for breakfast made with milk. And for dinner, if served with meat, vegetables. Cheese, all kinds of peppers, Italian spices, Georgian cilantro will be wonderful “partners” for her. At the children's table, she will be supported by yogurts, homemade preserves, and canned peaches. We suggest you learn how to quickly cook corn porridge in milk, water and Italian.

In milk

It’s easy to cook milk porridge, you just need to observe the proportions, then it will turn out delicious, as in a kindergarten. An ideal solution and an easy way for a delicious children's breakfast, and you can use this recipe in the first year of the baby’s life. Cook the porridge thinner, and serve immediately until thickened. Using fat milk increases the nutritional value of the product. But the kids do not need it yet. It is ideal to combine cereals with milk of 1-2.5% fat and dilute it with water, you get porridge as in the photo.

You will need:

• milk - 150 ml;
• water - 100 ml;
• corn grits - 40 g (2 tbsp.spoons with a slide);
• butter - a slice;
• sugar - 1 tsp.

Cooking

1. Combine water and milk in a saucepan, set on fire. Add sugar.
2. Pour the prepared cereal after boiling, mix vigorously.
3. Boil for 15 minutes over low heat.
4. Add butter.
5. Boil for 15 minutes.

In the process of cooking, the dish must be stirred regularly. To reduce the cooking time, you can pre-grind the grits in a coffee grinder. Then the porridge will cook in time in 15 minutes.

On the water

A cup without milk is suitable as a side dish for meat and fish. It is especially good with bolognese sauce, which can be prepared from minced meat, with tomatoes and basil. He will tie the ingredients together, decorate the dinner with delicious gravy.

You will need:

• corn grits - 1 cup;
• water - 3 glasses;
• salt is a pinch.

Cooking

1. Pour water into the pan, set to boil.
2. Add salt.
3. Pour the prepared cereals, stirring vigorously.
4. Boil for 30 minutes, stirring occasionally.

Serve the dish immediately, still hot. Otherwise, you run the risk of getting an unexpectedly thick consistency.

In Italian

Classical Italian polenta is cooked in thick-walled cauldrons from the coarsest grits. But you can cook it correctly in an ordinary pan. We suggest you “conjure” this dish, and in addition to it, prepare a gentle cheese sauce.

You will need:

• corn grits - 1 cup;
• water - 4 glasses;
• milk - 150 ml;
• hard cheese - 100 g;
• flour - 1 tbsp. spoon;
• butter - 100 g;
• paprika, salt.

Cooking

1. Pour water into the pan, bring to a boil.
2. Pour in the corn grits, simmer over low heat for 30 minutes. Stir regularly.
3. Remove from heat, place on a tray covered with cling film. Form the formation of the desired shape. Leave to thicken.
4. Melt the butter in a frying pan, pour in the flour, simmer the mass.
5. Add the grated cheese, salt and paprika.
6. Cut the polenta into pieces, pour the cheese sauce.

The most tender is the corn mass, which is not just mixed in the cooking process, but whipped with a whisk.For a perfect texture and velvety taste, you can add a spoonful of olive oil to it.

Try how to cook corn porridge in water or milk. And make a delicious dish according to an old Italian recipe. They will be a great addition to your daily diet!

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