Tasty corn porridge with pumpkin 🥣

Kitchen appliances and utensils: non-stick pan, stove, cutting board, knife, measuring cup, sieve, tablespoon, serving dish.

Ingredients

Step cooking

1. First you need to choose the right cereal for cooking porridge. High-quality cereals do not contain excess impurities, and grains are all the same size. Also worth paying attention to color. Fresh corn grits bright yellow. If the shade is closer to brown, most likely, such a croup is already spoiled. Medium grinding is excellent for this recipe. If you want to speed up the cooking process, give preference to fine grinding. Rinse 200 grams of cereal under running water several times until the water becomes clear. Drain excess water using a sieve.
   
2. Corn porridge is quite capricious in cooking, so it should be cooked in a pan with a non-stick coating and a thick bottom. After pouring the cereal into the pan, add 400 milliliters of water to it and put it on a medium heat to boil. Corn porridge is best eaten fresh, because after standing for a while, it acquires a taste of bitterness. If you use less cereal, remember to keep the proportion: there should be three times as much liquid as cereals. Only immediately do not need to pour all of it. This will help to avoid the formation of lumps.
   
3. While the porridge is boiling, take care of the pumpkin. Take a small piece, about 150 grams, and peel it. Cut the pumpkin into small cubes, as too large pieces do not have time to cook at the same time as porridge.
   
4. Do not forget to interfere with the cereal: when the water heats up, the porridge will increase significantly in volume and become thick. To avoid the formation of lumps, porridge should be constantly mixed. If they did begin to appear, you can simply crush the lumps with a spoon. Add half a teaspoon of salt to the pan and continue stirring. When the porridge boils, make a minimum fire. Add chopped pumpkin, 300 milliliters of milk and 50 grams of cane sugar to the pan.
   
5. Mix all the ingredients thoroughly and cook porridge under a closed lid for about half an hour. But forget that, unlike the preparation of the remaining cereals, corn porridge must be stirred every 2-3 minutes. Otherwise, it will burn to the bottom and give the dish an unpleasant bitter aftertaste, which will be difficult to get rid of. Instead of cane sugar, you can use regular white sugar, or add honey immediately before serving.
   
6. In the finished porridge, add 30 grams of butter and mix again.
   
7. Serve hot with fruit, pastries or preserves.
   

Video recipe

After watching the video, you will see the above process in dynamics and make sure the simplicity of cooking corn porridge with pumpkin.