How to make cornmeal porridge?

Corn porridge is considered one of the most useful dishes, because it contains a huge amount of vitamins and has a high nutritional value. It can be used both by adults and still very young. Many healthy-food people try to make porridge for every breakfast. In this article we will describe how to cook this cereal correctly and give you many recipes for cooking, including Abkhaz and Italian.

Corn porridge - a fashion trend among fans of proper nutrition. It contains a huge amount of vitamins - the whole group B, vitamins A, E, PP. The composition also contains beta-carotene, sulfur, potassium, molybdenum, tin, nickel, biotin.

Due to the presence of such components, porridge perfectly cleans the body, removing slags and toxins from it, helps to adjust digestion and provides satiety for a long time. It is recommended for baby food, especially babies with a weakened immune system. Corn porridge will help women to restore health, hair shine, strength of nails.

Cornmeal dish is popular all over the world, in each country it has its own name: hominy, merchandise, polenta, puliska and many others. The recipe of preparation can be both simple on water, and difficult with various additives.

However, regardless of the recipe, it is recommended to adhere to some rules that will provide an unforgettable taste to food:

• immediately before cooking the grits, rinse a couple of times in cold water;
• It is recommended to use a saucepan with a thick bottom and periodically mix the mass so that it does not burn;
• if the recipe does not specify proportions, you should follow the standard 1: 3;
• porridge will be much tastier if you add a spoonful of butter to it and let it brew for an hour, wrapped in a towel.

There is a huge number of recipes for cooking meals from corn flour. You can make it sweet or sour, add a variety of ingredients. With the help of available components, you can make not only a rich breakfast, but also a good dinner.

This recipe is the most simple and useful. It can be served both independently and with the addition of pieces of fruit, nuts or honey.

Components:

• 1 cup cornmeal;
• 2.5 glasses of water;
• butter and salt to taste.

Water should be boiled and salt, then grits should be added to the pan and after boiling, reduce the heat, letting the porridge cook well. Within half an hour, the mixture should be periodically stirred, then you can remove the porridge from the fire.

This recipe will appeal to the sweet tooth, as there are very tasty ingredients.

Components:

• 1 cup cornmeal;
• 250 grams of pumpkin;
• 3 glasses of water;
• 1.5 cups of milk;
• 100 grams of nuts;
• 4 teaspoons of honey;
• salt to taste

First of all, you should clean the pumpkin and separate the seeds, then cut the pulp into small pieces. Next, the vegetable should be slightly extinguished in a pan with a thick bottom, adding a little liquid and covered with a lid. As soon as the pumpkin softens, remove the pan from the heat and knead the pulp with a fork.

While the filling is cooling, you need to have time to cook porridge: boiling water is salted and the cereal is poured inside, after the water boils, you need to reduce the heat, pour in the milk and add pumpkin filling. Porridge is covered with a lid and languishes on low heat for 15 minutes. Just three minutes before readiness, add chopped nuts to the mass and mix everything well.

Fans of mushroom cream soup will appreciate this recipe, since corn porridge with mushrooms and cream sauce is a bit like it to taste. This dish can be served not only for breakfast but also for dinner.

Components:

• 400 grams of mushrooms;
• 1 cup cornmeal;
• 1 medium onion;
• 4.5 glasses of water;
• 1 glass of cream;
• salt and black pepper to taste;
• frying oil.

Wash mushrooms in cool water, peel and cut into thin slices. Peel the onions, wash them, finely chop them and fry them in a thick griddle. As soon as the vegetable has a golden crust, you can add mushrooms, salt, pepper and mix the mixture. Cover the pan with a saucepan and allow the components to roast well over low heat. In the meantime, it is necessary to make porridge by adding corn flour to boiling water. Mass a little salt, mix thoroughly and bring to a boil again, then turn down the heat and cover the pan with a lid.

As soon as the porridge is ready, add a roast of mushrooms and cream. The mixture should be cooked for about 7 minutes on low heat. Ready meal before serving can be decorated with greens.

Components:

• 1.5 cups of corn flour;
• 3 glasses of water;
• 1 glass of milk;
• 1/2 medium onion;
• 2 small carrots;
• 100 grams of cheese;
• greenery;
• vegetable oil;
• salt and pepper to taste.

Peel the onions and carrots, rinse in cool water, then rub the carrots on a fine grater, and cut the onion into small cubes. Heat the oil in a thick skillet and add the vegetables, salt and pepper them. While the vegetables are roasting, boil the porridge, adding the cereal to the salted boiled water. When the water boils again, reduce the heat and, stirring a little, keep the pot on the stove for about half an hour. When the porridge thickens, vegetable zazharka and milk are added inside.

While the dish will languish on low heat, you need to finely grate the cheese and cut the greens. When the mixture in the pan thickens, you need to add the cheese with greens, mix well and leave on the stove for another 8 minutes. Before breakfast, porridge spread out into portions and sprinkle with herbs.

Components:

• 400 grams of meat (pork / lamb / chicken breast);
• 1 onion;
• 2 medium carrots;
• 2 red peppers;
• 5 cloves of garlic;
• 2 cups cereals;
• 5 glasses of water (broth can be used);
• greenery;
• salt to taste;
• vegetable oil.

Rinse the meat, dry, cut into strips and put on a pan with preheated oil to simmer over low heat. In the meantime, you need to peel and wash the vegetables, rub the carrots, squeeze the garlic in the press, and cut the onion and bell pepper into pieces. When the meat is soft, add vegetables to it and pour in some water. Cover the pan with a lid and leave on low heat for 25 minutes.

Next you should cook the porridge itself. In boiling broth or water add a little salt and grits, as soon as the water boils again, you need to reduce the heat and cover the pan with a lid. Do not forget to periodically stir porridge until it thickens. After half an hour, you can add meat filling to the corn mass and mix thoroughly. It is advisable to leave the pan on the fire for another 10 minutes. Serve the dish in portions, sprinkled with greens.

Components:

• 1 cup of cereal;
• 200 grams of cheese;
• 3 glasses of water or milk;
• salt to taste

Boil the water in a thick saucepan and add the cheese, pre-sliced. As soon as it dissolves, add salt to the liquid and add cornmeal. After a couple of minutes, slightly reduce the fire and cover with a lid. Stir periodically for half an hour. The dish is served with decorated greenery.

For information on how to make cornmeal porridge, see the following video.