Corn porridge - a simple and unusual dish: recipe with photo

Home Porridge

Corn grits are crushed dried corn grains that have retained the beneficial properties of the cereal. Corn grits contain iron, vitamin A, E, folic acid and many others.

It will take 30-40 minutes to cook porridge from corn grits. You need to take cereal and water in a ratio of 1:4. Boil ½ water on the stove, add the cereal, cook for 10 minutes. Next add more liquid. When boiled, corn porridge absorbs a lot of liquid, so it is important to ensure that it does not dry out. Add salt and butter before serving. Serve chilled, cut into equal pieces and garnish with chopped herbs.

Corn porridge can also be prepared from fresh corn. Separate the boiled cobs into grains and grind in a blender until smooth. Add salt, sugar, boiled milk and butter.

Corn porridge - how to cook 15 varieties

Sweet corn porridge with milk
Corn porridge with tender pumpkin
Corn porridge with beef stew
Italian corn polenta with cheese
Mamalyga - corn porridge in Moldavian style
Corn porridge with brisket and cream
Corn porridge with croutons and fried onions in French
Fragrant corn grits pilaf with chicken
Corn porridge for breakfast in a slow cooker
Corn porridge with broccoli and cauliflower
Corn porridge with dried fruits and raisins
Cheesy corn porridge in a slow cooker
Great corn polenta with mushrooms in the oven
Corn “pizza” with vegetables and cheese
Quick corn porridge “Minutka”

Cooking steps

Corn porridge, which can be cooked in water in different ways, cooks quite quickly. Depending on the method, the sequence of actions during cooking may be different.

In a saucepan

Cooking steps:

Prepare products in the required proportions. For one serving of porridge you need 100 g of cereal, 400 ml of water, 15 g of refined oil, 1 g of salt.
Rinse the cereal with clean running water.
Pour the required amount of water into the pan and wait for it to boil.
Slowly pour the cereal into the boiling water, stirring while doing so.
Reduce heat. During cooking, it is necessary to constantly stir the porridge with a spoon, thereby eliminating the risk of burning and the formation of lumps.
In 20 minutes. pour sunflower oil and salt.
The porridge should sit for a few minutes.

In a slow cooker

Corn porridge, which is best cooked in water in a slow cooker, is often used as a side dish for various dishes. Thanks to the non-stick coating of the multicooker bowl, the cereal is better cooked and has a brighter taste.

The cooking process using a multicooker consists of the following steps:

Rinse 1 multi-cup of cereal.
Pour 4 multi-cups of clean water into the multicooker container, add cereal, 30 g of salad oil and 1 g of salt.
Close the multicooker lid and select the mode intended for cooking porridge. Usually this is the “Cereals/porridge” mode lasting 30 minutes.

It is advisable to consume the finished porridge immediately after its preparation, otherwise due to prolonged heating it may thicken greatly.

In the microwave

Cooking porridge in the microwave takes only 5 minutes:

Rinse 200 g of cereal and pour into a microwave-safe bowl.
Pour 800 ml of water into the same container, mix thoroughly, add 1 g of salt and 35 g of butter.
Place the container in the microwave and set the cooking time to 5 minutes. After 2 minutes. press pause and stir the porridge again, then turn it on again.
After the remaining time has passed, the porridge will be completely ready.

In the oven

To cook corn porridge in the oven, you need a special pot with a lid that can withstand temperatures above 180°C.

Recipe:

Preheat the oven to 180°C.
Pour 600 ml of cold water into the pot, add one glass of washed cereal, 1 g of salt and 35 g of refined oil. Stir the resulting mass.
Close the pot and place in the oven.
After 20 min. take out the pot, open and stir the porridge, and then put it back in the oven.
The porridge will be ready in half an hour.

Sweet corn porridge with milk

Corn porridge with milk is a complete breakfast that will give you energy for the whole day.

Ingredients:

Corn grits – 1 cup
Milk – 3 glasses
Sugar – 3 tbsp.
Salt – ½ tsp.
Butter – 20 gr.

Preparation:

Place a thick-walled saucepan over medium heat and pour in the milk. Pour the cereal into warm milk. After 10 minutes, add salt and sugar. Cook, stirring constantly for 30 minutes. If necessary, add milk or water during cooking. After turning off the stove, add oil to the porridge and let it brew for 15 minutes. Serve with berry jam.

Corn porridge cooking technology

The principles of preparing delicious corn porridge do not require any special skills.

See also: Spelled: how long and how to cook in water correctly

In a saucepan

The easiest and most straightforward way is to cook corn porridge on the stove.

Sequencing:

Measure out the required amount of cereal. Cereals purchased in factory packaging do not need to be washed; this has already been taken care of in production. If you purchased a loose product and you are not sure that the packaging was carried out under proper conditions, it is better to rinse it. Do this with warm water. Finely ground cereal can be pre-sifted through a sieve to get rid of lumps and impurities.
Pour the required amount of liquid into the pan, wait until it boils, add salt and add sugar. The cereal is poured in gradually, in a thin stream, with constant stirring. Allow the water (milk) to boil again, reduce the heat to low and cook until tender. The porridge is stirred often so that it does not stick to the walls and does not burn on the bottom.
Add butter to the finished porridge and leave to brew for 10-20 minutes.

The taste of the cereal will be brighter if it is first fried in a dry frying pan.

How to cook delicious corn porridge in water [video recipe]

In a slow cooker

The correct way to cook corn porridge with water or milk is in a slow cooker, because... The cooking process can be called simmering. This porridge will delight you with a rich aroma and rich taste.

Cooking steps:

I wash the cereal if desired; finely ground cereal can be additionally sifted through a sieve.
A measured amount of water, or milk, or a mixture of water and milk is poured into the multicooker bowl. Pour in the cereal, add salt and mix thoroughly.
Close the lid, set the “Buckwheat” mode (“Rice”, “Porridge”, “Stew”), set the timer to 20 minutes for finely ground grains, 30-35 for medium, 45 for coarse. Depending on the multicooker model, the time may vary.
At the end of the cycle, put pieces of butter into the porridge and set it to the “Warming” mode for another 10-15 minutes.

During the cooking process, the cereal increases in volume 4-5 times; a glass of dry product is enough for 4-5 servings.

How to properly cook corn porridge with milk [video]

See also: How much rice is needed for 0.5/1 liter of milk. Recipe for delicious rice porridge.

In the microwave

You can quickly cook corn porridge in the microwave.

Only finely ground cereal is suitable for cooking in a microwave oven. Large ones will cook unevenly. Recommended power is 800-1000 W.

Sequencing:

If necessary, the cereal is sifted to get rid of lumps and debris and washed in warm water three to four times.
Place in a suitable container, add three parts water or milk, salt, add sugar for a sweet version, mix thoroughly.
Cook at full power for 5 minutes, stirring once halfway through. Add butter to the finished porridge, leave to brew for another 5 minutes, stir and serve.

In sweet porridge, sugar can be replaced with condensed milk.

Corn porridge with condensed milk - step-by-step recipe

Corn porridge with tender pumpkin

An unusual way to diversify your daily diet is to add porridge with pumpkin to the menu. This dish is perfect for dinner or breakfast. And the remaining porridge from yesterday can be reheated in the oven and served as a casserole, topped with condensed milk or jam.

Ingredients:

Finely ground corn grits – 1 cup
Pumpkin – 1 cup
Water – 1 glass
Milk – 1 glass
Sugar – 4 tbsp.
Salt - to taste

Preparation:

Peel the pumpkin and cut into medium-sized pieces. Place in a saucepan and add 2 tbsp. spoons of sugar, simmer the pumpkin for 10 minutes. Pour milk over corn grits and place over medium heat. Cook for 10 minutes, then add pumpkin, sugar and salt. Cook for another 10 minutes. After turning off, add a piece of butter. Let the porridge brew before serving. Add date syrup or honey to the porridge in portions. Bon appetit!

The smaller the grind of the cereal, the more tender the porridge will be and the cooking time will take much less.

⌚ Cooking time for corn porridge

How long to cook corn grits
in a saucepan	in a slow cooker	in the microwave
15-60 minutes of cooking (depending on grinding) + 10-20 minutes of infusion	20-45 minutes (depending on grinding) + 10-15 minutes of infusion	5 minutes (at power 800-1000 W)

To prepare Bulgarian hominy, you should use finely ground grains, for traditional Italian polenta – coarse, and for most other side dishes – medium.

Corn porridge with beef stew

A hearty stand-alone dish for first or second.

Ingredients:

Corn grits – 200 gr.
Water – 500 ml.
Stewed beef – 250 gr.
Carrots – 1 pc.
Tomato – 1 pc.
Onion – ½ onion
Sunflower oil – 2 tbsp.
Salt to taste
Spices to taste

Preparation:

Rinse the corn grits if necessary, add water and cook until al dente.

Grind the onion and carrots, cut the tomato into small cubes. Fry vegetables in vegetable oil. Place the stewed beef in the frying pan, then place the cereal in the frying pan. Stir, add salt and spices, simmer for another 20 minutes. Serve the porridge hot.

Additional Ingredients

If you like sweet porridge, add salt and sugar to the liquid before cooking. For 1 cup of corn grits, add half a teaspoon of salt and 2 tbsp. spoons of granulated sugar. It is recommended to be guided by your own preferences. Taste the liquid after adding each spoonful of sugar. If necessary, you can add additional seasonings.

Popular additives include butter, fresh or dried fruit. They are thrown after the dish is cooked. Some housewives prepare corn porridge as a side dish. Instead of sugar, add salt and ground black pepper. Other popular seasonings - turmeric, curry, etc. - work well. To make the porridge for a side dish even tastier, it is recommended to add frying. You can sauté vegetables (carrots, onions, tomatoes). Mushrooms work well.

Italian corn polenta with cheese

An Italian dish that will amaze with its simplicity and unusual taste. Tomato or mushroom sauce will be a real decoration for polenta.

Ingredients:

Corn grits – 200 gr.
Hard cheese – 200 gr.
Butter – 1 tbsp.
Fresh herbs - 2 bunches
Salt - to taste

Preparation:

Pour the cereal with water in a ratio of 1:3, cook over medium heat until tender for 20 minutes, add salt. Drain the water from the finished porridge. Add butter and chopped herbs. Grease a baking tray with oil and lay out the porridge, crush and level thoroughly. Bake in an oven preheated to 180 degrees for 10 minutes. Sprinkle with grated cheese and bake for another 5 minutes. Cut into portions and serve hot. Absolutely any sauce will suit polenta. Experiment! Bon appetit!

If you add minced meat filling to polenta, you will get a full-fledged pie.

Add liquid

The exact amount of liquid is determined solely by your preferences. Typically, 1 cup of cereal consumes 4 cups of liquid. The result is about 5 servings of a medium-consistency dish. If you add an additional 1 glass of water or milk, the porridge will become thinner. If, on the contrary, you reduce the amount of liquid by 1 glass, the porridge will turn out thick and will resemble boiled millet.

Before cooking, remember that cereal absorbs moisture well. If after boiling the corn porridge becomes thick, it is recommended to add a little water or milk. This way you can adjust the consistency directly during cooking. If the porridge is too thin, leave it to steep. The cereal will swell and become much thicker.

Mamalyga - corn porridge in Moldavian style

Mamalyga is a national Moldovan dish made from corn porridge. An excellent side dish for grilled fish, meat or vegetables.

Ingredients:

Corn grits – 300 gr.
Water – 600 ml.
Butter – 50 gr.
Salt – 1/2 tsp.

Preparation:

Pour water into a saucepan with a thick bottom, bring to a boil, add butter and add cereal. Add salt. Cook, stirring the cereal thoroughly for 30 minutes. Add spices. In order for the porridge to absorb the remaining water, you need to close the pan tightly with a lid and wrap it up. Serve cut into pieces.

Corn porridge - useful tips from experienced chefs

Corn porridge is a very simple dish at first glance, but to make it tasty and appetizing, you need to take into account the useful recommendations of those who have prepared it more than once.

First, it is advisable to sift the cereal so that the husks from corn cobs do not get into the porridge, and then dry it a little in a frying pan or oven.
It is necessary to cook porridge in a thick-walled pan; the ideal option would be a cast iron cauldron - only in such a pan will it be possible to avoid burning.
It is very important that the volume of water is 2.5-3 times the volume of corn grits.
The pan must be spacious, because during the cooking process the initial volume of the cereal will increase.
The process of preparing corn porridge is simple, but there is one nuance that adds trouble to housewives - the cereal often burns, so the dish requires constant stirring.
To prepare corn porridge, you should choose dishes with a thick bottom to prevent burning.
If the porridge is too thick and you don’t have milk on hand, you can dilute it with fruit puree or regular yogurt.
The special taste of corn porridge is given by frying onions, sweet peppers, salty cheese, tomatoes, etc.

Corn porridge with brisket and cream

This hearty dish of corn grits with brisket and cream can be served as an appetizer.

Ingredients:

Corn grits – 250 gr.
Vegetable or meat broth - 700 ml.
Brisket – 200 gr.
Cream – 100 gr.
Salt to taste

Preparation:

Pour the pre-prepared broth over the cereal and put it on the stove, cook until tender. Add salt. Chop the brisket and place in a frying pan, fry over medium heat until golden brown, then add cream to the frying pan. Add boiled cereal to the pan and stir. Serve with fresh vegetable salad.

Corn porridge with croutons and fried onions in French

To make the taste of corn porridge on water brighter, you can add fried onions and croutons. This side dish can be served on a holiday table.

Ingredients:

Corn grits – 300 gr.
Water – 1 liter
Onion – 2 pcs.
Baguette – 1 pc.
Butter -2 tbsp.
Vegetable oil – 2 tbsp.
Fresh greens
Salt and spices to taste

Preparation:

Boil the corn grits until tender; depending on the variety and size, the corn grits are cooked for 5 to 30 minutes. Peel the onion and cut into small pieces, heat the oil in a frying pan and put the onion in it, fry until golden brown. Cut the bread into cubes, fry in butter until crispy. Place the boiled cereal in a colander, add salt and onion, and finely chopped herbs. Serve with croutons.

On the water

How to make crumbly corn porridge using water? You will need:

3 tbsp. boiling water;
1 tbsp. corn grits;
salt (to taste).

This corn porridge recipe requires the following steps:

Rinse the corn grits using a sieve until the water underneath is completely clear.
Place the pan with cereal on the stove, pour 3 tbsp into it. boiling water
Cook the porridge for 20 minutes. on low heat. Do not leave the stove for a minute while cooking, as the cereal is delicate and requires constant attention.
When the dish is ready, cover the pan with a lid and set aside for 1 hour to “rest.”

Serve the finished porridge on the table and start your meal.

Fragrant corn grits pilaf with chicken

If you don't have rice on hand, you can make corn pilaf for dinner. The original solution will appeal to your household.

Ingredients:

Corn grits – 250 gr.
Vegetable broth – 700 ml.
Chicken fillet – 200 gr.
Carrots – 1 pc.
Onions – 1 pc.
Vegetable oil – 3 tbsp.
Salt to taste
Thyme, thyme, pepper to taste

Preparation:

Cut the chicken fillet into medium-sized pieces. Grate the carrots or cut into small cubes. Chop the onion. In a saucepan or deep frying pan with a thick bottom, fry the onions and carrots in vegetable oil for 10 minutes, add the chicken fillet and fry for 10 minutes, pour in the broth, stir. After the broth boils, add the cereal. To cover with a lid. Simmer for 30-40 minutes, periodically adding broth. Before turning off, add spices and salt. Let it brew for 10-20 minutes. Serve pilaf with vegetables and herbs.

Corn porridge for breakfast in a slow cooker

Preparing porridge will not take you much time, thanks to the multicooker, so you can easily treat yourself and your loved ones to corn porridge with milk for breakfast.

Ingredients:

Corn grits – 100 gr.
Milk – 200 gr.
Water – 100 gr.
Sugar - to taste
Salt - to taste
Fruits - to taste

Preparation:

Rinse corn grits, add water, add milk. Salt and add sugar. Stir and place in the multicooker on the “Milk porridge” mode. If necessary, simmer the porridge in the “Warming” mode. Serve the porridge warm, garnished with fresh or canned fruit.

Corn porridge with broccoli and cauliflower

A vitamin side dish that goes well with both fish and meat.

Ingredients:

Corn grits – 200 gr.
Broth – 500 ml.
Salt and spices to taste
Broccoli – 100 gr.
Cauliflower – 100 gr.
Butter

Preparation:

Boil broccoli and cauliflower. Separately cook the corn porridge. Add salt and spices. Cut the cabbage into small pieces and stir into the porridge. Add butter. Ready.

Dishes with milk corn porridge

The most famous dish made from ready-made porridge with corn and milk is polenta. To prepare you need to take:

Ready porridge – 2 cups
Cheese – 100 g
Cow butter – 50 g
Salt, paprika - optional
Flour - one spoon

The porridge cooked according to all the rules should cool slightly and thicken so that it does not spread. The porridge should be placed on a baking sheet lined with film in the form of a layer. Separately, heat the flour in oil, add paprika, salt, cheese, and remove from heat. Cut the frozen porridge into plastic pieces, serve the polenta, pouring over the sauce.

Corn porridge with dried fruits and raisins

An excellent option for a dietary or Lenten dessert. The porridge turns out very sweet and aromatic.

Ingredients:

Corn grits – 250 ml.
Milk – 500 ml.
Raisins – 50 gr.
Dried apricots – 50 gr.
Sugar – 3 tbsp.
Salt – ½ tsp.

Preparation:

Pour milk over corn grits and cook until tender for 30 minutes. Stirring occasionally. 10 minutes before turning off, add washed dried fruits and raisins.

Cheesy corn porridge in a slow cooker

Delicious unsweetened porridge with cheese is a nutritious dish with a delicate taste.

Ingredients:

Corn grits – 200 gr.
Water – 500 ml.
Hard cheese – 200 gr.
Salt - a couple of pinches

Preparation:

Grate the cheese on a coarse grater, mix the cereal and cheese in a multicooker bowl, add water. Cook in “Porridge” mode for 1 hour 20 minutes. Add salt.

You can add milk and sugar, then you get a sweet version of the side dish.

With chicken in a slow cooker

This porridge is prepared with chicken fillet and vegetables. We take:

one onion;
one carrot;
500 g chicken fillet;
vegetable oil – 2 tbsp. l.;
2 tbsp. corn grits;
4 tbsp. water;
salt – 1 tsp;
1 tsp. khmeli-suneli.

Implement this recipe like this:

Peel the onion, chop finely, and place in the multicooker bowl.
Peel the carrots, wash them, cut them into small cubes. Send to the onion.
Pour vegetable oil into the vegetables.
Coarsely chop the chicken and place in a bowl.
Salt the prepared ingredients and add spices.
Set the multicooker to “Frying” mode for 10 minutes.
While the vegetables and chicken are roasting, prepare the corn grits. Fill it for 10 minutes. water.
Place the cereal into the multicooker bowl.
Pour in hot water, set the “Cooking” mode for 10 minutes.

Serve the finished porridge to the table.

Great corn polenta with mushrooms in the oven

It is very easy to prepare a delicious dish at home.

Ingredients:

Corn grits – 200 gr.
Broth – 900 ml.
Mushrooms – 200 gr.
Cheese – 100 gr.
Onion – 1 pc.
Garlic – 3 cloves
Olive oil – 3 tbsp.
White wine – 1 tbsp.

Preparation:

Peel and chop the onion and garlic. Fry onion and garlic in olive oil, add mushrooms. Fry for 10 minutes. Then add wine and simmer until evaporated.

Pour water over corn grits, add salt and cook until tender. Place the finished polenta on a baking sheet. Place grated cheese on top, followed by fried mushrooms. Bake for 20 minutes at 180 degrees.

Corn “pizza” with vegetables and cheese

Children will definitely love this culinary delight; you will agree that eating pizza is much more fun than porridge.

Ingredients:

Corn grits – 150 gr.
Water – 600 ml.
Tomatoes – 3 pcs.
Cheese – 200 gr.
Spinach – 100 gr.
Greens to taste

Preparation:

Pour water over the cereal and cook until soft for 30-40 minutes. It is important that the porridge absorbs all the water. Place the finished cooled porridge on a baking sheet and smooth it out. Cut the tomatoes into rings, chop the spinach and greens. Grate the cheese on a fine grater. Place herbs and tomatoes on the porridge, sprinkle cheese on top. Bake in the oven for 15 minutes at 200 degrees.