Corn porridge recipe. Corn porridge: proportions of cereal when cooking

Many people will not refuse to enjoy the aromatic kernels of freshly boiled corn, but not everyone is aware of how healthy and tasty the porridge made from this grain is, so they often simply ignore it as a side dish or main dish. However, corn porridge with milk or water, cooked according to a special recipe, can be equal in usefulness to buckwheat and taste qualities is not inferior to other cereals - the main thing is to know how to cook such porridge correctly in order to get the maximum benefit and taste from it.

How to cook corn porridge with milk

Technology for cooking porridge from corn grits not much different from the recipes of other cereal dishes. First, the cereal is washed in several waters, then poured with milk, salt and a spoonful of sugar are added and cooked over low heat, stirring occasionally. After cooking, the dish is flavored with butter or other ingredients are added. Milk corn porridge turns out very tasty with raisins, pumpkin, honey, and dried fruits. A savory cereal dish is complemented with meat, cracklings, mushrooms, salty cheese, herbs or vegetables.

How long to cook corn porridge on milk? It must be said that porridge made from corn grits with milk does not belong to quick dishes, even highly crushed corn kernels remain very hard, so they take a lot of time to completely boil. You need to keep the dish on the fire for about half an hour, then cover the pan with a lid and let it brew for 40-45 minutes.

The cooking time directly depends on the size of the grains: the finer the grind, the sooner the grains will cook. Grinding initially determines the consistency of the finished dish: to prepare crumbly porridge or milk soup, it is better to take coarsely ground corn. Suitable for porridge, Moldavian hominy or Italian polenta corn flour or medium-ground cereal.

Recipes for corn porridge with milk

This cereal is famous all over the world for its beneficial properties, because corn is very rich in vitamins of various groups. It contains various amino acids and trace elements necessary for the normal functioning of the body. Corn grains contain a lot of fiber, and the calorie content of corn porridge is not very high - about 150 kcal per 100 grams, so it is considered a dietary product. Milk porridge made from corn grits is ideal for the diet of babies, because its gluten content is minimal.

Many people include this tasty and healthy cereal in their daily diet very rarely, because they do not know how to cook corn porridge with milk or even how to cook it with water. There are features that you need to remember before you start preparing this cereal dish. Below you will find different variants corn porridge with photos and step by step description recipes.

Corn grits porridge

Number of servings: 4 persons.
Calorie content of the dish (100 g): 120.6 kcal.
Purpose: for breakfast.
Cuisine: international.

The classic recipe for corn porridge with milk always remains relevant and in demand. To cook liquid milk soup, you should take 6 times more milk than cereal. To prepare thick porridge, the required amount of cereal and liquid must be determined based on the standard proportion - 1 cup of chopped corn to 3.5-4 cups of milk.

Ingredients:

coarse corn grits - 1 tbsp.;
milk – 4 tbsp.;
salt - a pinch;
sugar or honey - to taste.

Cooking method:

Pour milk into the pan, add salt. Boil.
Then pour the washed cereal into the liquid and mix thoroughly to avoid the appearance of lumps.
Cook over medium heat for 20 minutes without a lid. Don't forget to stir from time to time.
Cover the pan with a lid and leave on low heat for another 40 minutes.
After turning off the stove, add to the milk soup butter and sugar or honey to taste.

Corn flour porridge

Cooking time: 56 minutes.
Number of servings: 8 persons.
Calorie content of the dish (100 g): 102.3 kcal.
Purpose: for breakfast, dinner, to festive table.
Cuisine: Moldavian.

The world famous Moldavian mamaliga is made exclusively from corn flour. Due to the miniature size of the grains, after cooking and cooling the mass turns into an elastic but soft cereal cake, which can be easily cut into portioned pieces with a damp knife or thread. Traditional recipe This wonderful side dish with a photo is described below.

Ingredients:

corn flour - 3 tbsp;
water – 5 tbsp.;
salt – 0.5 tbsp. l.;
vegetable oil– 1 tbsp. l.

Cooking method:

Boil water in a thick-walled saucepan.
Add salt, add vegetable oil.
Add corn flour in a thin stream, while actively stirring the liquid.
Cook over medium heat for 15 minutes, stirring occasionally.
Then reduce the heat to low and continue cooking for another 25 minutes.
Turn the container with the finished dish onto a large wooden board. Carefully remove the hominy from the pan.
Let cool slightly, then cut into portions.

For a child

Cooking time: 45 minutes.
Number of servings: 2 persons.
Calorie content of the dish (100 g): 114.8 kcal.
Purpose: for breakfast.
Kitchen: children's.
Difficulty of preparation: easy.

Corn flour is also an ideal base for baby milk porridge. The main advantage of the cereal is that it contains almost no gluten, so it is suitable for even the youngest children. younger age and allergy sufferers. If ready-made flour is difficult to find on sale, you can easily prepare it yourself using a coffee grinder. To make a plate of porridge more appetizing, you can decorate it with fruits or fresh berries.

Ingredients:

corn flour - 3 tbsp. l.;
milk – 1 tbsp.;
sugar – 1 tbsp. l.;
butter – 10 g;
fruits, berries - to taste.

Cooking method:

Bring milk to a boil.
Reducing the heat to low, carefully add flour in a thin stream, stirring vigorously.
Cook for 15 minutes, stirring all the time. Then turn off the fire.
Add sugar and butter.
Wrap the pan in a towel and leave on the hot stove for another 15-20 minutes.

With pumpkin

Cooking time: 72 minutes.
Number of servings: 6 persons.
Calorie content of the dish (100 g): 107.1 kcal.
Purpose: for breakfast, dinner, dessert.
Cuisine: Russian.
Difficulty of preparation: medium.

Corn porridge made with milk and pumpkin turns out to be very tasty, healthy and nutritious. Sunny corn together with sweet and bright pumpkin create a unique flavor duo, and if you cook the dish not just on the stove, but in clay pot in the oven, and top it with a little honey, not even the most fastidious gourmet can resist such a treat.

Ingredients:

medium-ground corn grits – 1.5 tbsp;
milk – 6 tbsp;
pumpkin – 300 g;
butter – 35 g;
sugar – 2 tbsp. l.;
honey - to taste.

Cooking method:

Boil the milk. Pour half of it into a saucepan and add the corn there, stirring thoroughly.
Simmer over low heat for 20 minutes.
Pour the other half of the milk over the diced pumpkin pulp. Cover with a lid and leave.
Then place the milk-cereal mixture and pumpkin with milk in layers in a large pot. Sprinkle each layer with a little sugar and top with a piece of butter.
Cover with a lid or foil and place in an oven preheated to 200 degrees for 40-45 minutes.
After bringing the dish to readiness, the mass is mixed, divided into portions and honey is added.

With cheese

Cooking time: 48 minutes.
Number of servings: 4 persons.
Calorie content of the dish (100 g): 98.8 kcal.
Purpose: for breakfast, dinner.
Cuisine: Georgian.
Difficulty of preparation: easy.

Many peoples highly value the taste and benefits of corn grits, so almost every National cuisine boasts delicious original dish from this cereal. Georgians often prepare unsweetened corn porridge with suluguni cheese, which can easily be replaced with another salty cheese - feta cheese or Adyghe cheese. The authentic name of the dish is elarzhji. See the step-by-step recipe with photos below.

Ingredients:

coarsely ground corn grits – 1.25 tbsp;
milk – 1.7 l;
salted cheese – 450 g;
salt – 0.5 tsp.

Cooking method:

Wash the corn well. Cut the cheese into thin long strips or grate it on a coarse grater.
Pour milk into a thick-walled saucepan or cast-iron pot. To put on medium heat, let it boil.
Place salt and cheese into boiling liquid. Stir thoroughly.
Gently add the cereal, stirring continuously.
Continue stirring for about 10 minutes until the mixture begins to thicken.
Then cover the pan with a lid, put on the lowest heat and simmer for another 25-30 minutes. Serve the dish hot.

With dried fruits

Cooking time: 65 minutes.
Number of servings: 6 persons.
Calorie content of the dish (100 g): 122.7 kcal.
Purpose: for dessert.
Cuisine: international.
Difficulty of preparation: medium.

Corn porridge always turns out tasty and satisfying, but in its usual form it quickly gets boring. But you can make a chic dessert from it - a sweet casserole of corn porridge in milk with dried fruits. This format of boring ordinary porridge will appeal to both children and adults. The main thing is not to overdo it with sugar, because dried fruits themselves are sweet. You can always make a dish sweeter by simply adding a little honey, jam or condensed milk.

Ingredients:

corn grits - 1 tbsp.;
water – 1 tbsp.;
milk – 1 tbsp.;
sugar – 2 tbsp. l.;
dried apricots, raisins, figs – 50 g each;
egg – 1 pc.

Cooking method:

Rinse the cereal, pour cold water and leave for a couple of hours.
Then drain the water, add fresh water, and put on fire.
Cook for 15 minutes, then add a glass of boiled milk.
Turn off the heat, but leave the cereal and milk on the hot stove for another 20 minutes.
Meanwhile, pour boiling water over the dried fruits and leave for 10 minutes, then drain and cut into small cubes.
Cool the porridge slightly, add dried fruits, sugar and eggs. To stir thoroughly.
Grease a baking dish with butter and place the prepared mixture into it.
Bake in the oven for 15-20 minutes until golden brown.

With meat

Cooking time: 53 minutes.
Number of servings: 4 persons.
Calorie content of the dish (100 g): 164.3 kcal.
Purpose: for dinner, on a hike.
Cuisine: Russian.
Difficulty of preparation: medium.

If you want to cook something hearty and tasty for a family dinner, try this recipe for corn porridge with meat and vegetables. Men will like a fattier option with pork or lamb, but if you take lean beef or chicken, you will get low calorie dish, which will not harm the figure. This variation of corn porridge will be an excellent alternative to pilaf.

Ingredients:

chicken fillet – 280g;
carrots – 1 pc.;
onion – 1 pc.;
bell pepper – 1 pc.;
corn grits – 150 g;
vegetable oil – 40 ml;
salt – 0.5 tbsp. l.;
spices - to taste.

Cooking method:

Chicken fillet not very cut in large pieces, place in a frying pan heated with fat. Fry over medium heat for 4-5 minutes.
Cut a large onion into half rings and add to the meat. Fry until soft and translucent.
Grate the carrots on a coarse grater and also add them to the frying pan.
Next send cut into half rings bell pepper. Stew the meat and vegetables until half cooked.
Next, pour the washed cereal into the frying pan, add salt, spices, and add two glasses of water.
Simmer the dish over low heat for about half an hour, adding water if necessary so that the porridge does not end up dry.
Before serving, sprinkle with fresh chopped herbs.

With banana

Cooking time: 40 minutes.
Number of servings: 3 persons.
Calorie content of the dish (100 g): 96.5 kcal.
Purpose: for breakfast.
Kitchen: children's.
Difficulty of preparation: easy.

Corn porridge with milk is loved not only by children, but also by adults. Corn goes well with any other foods, both sweet and salty. If you supplement corn milk porridge with fruits, you will get a real vitamin bomb. Banana is good for this purpose. It is rich in vitamins and microelements, and is easily converted into puree, so this dish is recommended by pediatricians as an essential component of the children's diet.

Ingredients:

corn flour – 0.5 tbsp;
milk – 450 ml;
water – 1 tbsp.;
salt - a pinch;
sugar – 1 tbsp. l.;
butter – 15 g;
banana – 1 pc.

Cooking method:

Pour milk and water into the pan and let it boil.
Then add salt and carefully add flour.
Cook over low heat for half an hour, then add sugar and butter. Cover the pan with a towel and leave to brew for 10 minutes.
Meanwhile, mash the banana into a puree and add to the porridge before serving.

In a slow cooker

Cooking time: 60 minutes.
Number of servings: 4 persons.
Calorie content of the dish (100 g): 120 kcal.
Purpose: for breakfast.
Cuisine: international.
Difficulty of preparation: easy.

The electronic miracle pan has long been a good helper for many housewives. You can cook anything in a slow cooker, and porridge made from corn grits is no exception. True, inexperienced housewives may not succeed the first time. To do this, it is worth remembering some subtleties of the recipe. How to cook corn porridge with milk in a slow cooker, read below.

Ingredients:

corn grits – 200 g;
water – 2/3 cup;
milk – 1 and 1/3 tbsp.;
salt - a pinch;
sugar – 1.5 tbsp. l.;
butter – 35 g.

Cooking method:

Rinse the cereal well, place it in a multicooker bowl and add water.
Add salt, sugar, mix.
Cook in the “Milk porridge” mode for 25 minutes.
After this time, pour milk into the porridge and set the timer in the same program for another 20 minutes.
After the beep, leave the multicooker closed and let the porridge brew for about a quarter of an hour, then season it with butter.

Video

Corn porridge is tasty and healthy. But to prepare it, you need to try. Read this article about how to cook corn porridge.

About the technique of making corn porridge

On store shelves you can see corn grits of different grinds. The larger the grain, the longer it will take to cook delicious porridge.

What you need to know:

Be sure to rinse the grains before cooking. Even if it is small, you can place it in a sieve and rinse it.
In order to cook delicious porridge, you need to take a pan with thick walls. The porridge will languish and will not stick to the bottom.
When cooking porridge, you need to stir it periodically.
The degree of grinding will determine the duration of cooking of the cereal. If the grind is medium, then the porridge should be cooked over low heat for half an hour.
Corn grits need to be poured into boiling water. Add salt or sugar to the water in advance.
You will get a tasty and tender porridge if you add milk and butter. Milk can be diluted with water if you are cooking porridge for children. If it is for a side dish, then it is better to cook the porridge in water.
If you need to cook thin porridge, then take 4 cups of water, if thick, then 3 cups of liquid. Remember that the finished porridge will thicken a little.

Corn porridge recipe

Prepare the following:

water – 2.5 glasses;
cereal – 250 g;
salt - to taste.

You need to cook it like this:

You need to pour water into the pan and wait until it boils.
Rinse the cereal thoroughly and wait until the excess liquid drains.
Pour into a pan of boiling water. Stir and wait until it boils.
When the water boils, you need to reduce the heat, add salt, and cover with a lid so that there is a gap. You need to cook for half an hour, stirring occasionally.
The porridge will become thick after 20 minutes; you need to stir the contents more often so that the corn porridge does not burn.
After half an hour, you need to remove the pan with the porridge, stir, add butter (optional), stir again. Then wrap the pan with something warm (for example, a towel) and leave to steep for 1 hour.

Corn porridge in the oven

To prepare porridge according to this recipe, you will need:

cereal – 250 g;
water – 2.5 cups;
sugar or salt, butter, raisins - to taste.

And how this dish is prepared:

Soak raisins in cold water 1-2 hours before the start of cooking.
The cereal should be washed in cold water.
Pour water into a saucepan and boil.
Place the cereal in a cauldron with thick walls, or in a baking pot, pour boiling water.
Without stirring, add salt and sugar, raisins. Now you can stir and close the lid of the cauldron.
The temperature should be set to 200 o C, cook for 40 minutes. Try it, if the cereal is not softened, it will take even more time.
Remove the casserole from the oven, open the lid, stir, put it back in the oven, continue cooking the porridge until a golden crust appears.

Corn porridge with milk

Great option for children's menu- corn porridge cooked in milk. It is important here that the porridge is liquid, because as it cools it will thicken.

Products:

water – 100 ml;
milk – 150 ml;
cereal – 2 tbsp. (with a slide);
butter - to taste;
salt or sugar - to taste.

Porridge for children's menu:

Milk and water need to be heated, add sugar.
As soon as the liquid begins to boil, pour in the corn grits (rinsed) and stir.
You need to cook the porridge over low heat for 25 minutes.
Don’t forget to stir constantly, and if you want to cook the porridge faster, you need to first grind the dry cereal in a coffee maker, then it will take 15 minutes to prepare the porridge.

You can add chopped apples and other fruits to the porridge. For an older child, you can add chopped nuts and dried fruits to the prepared corn porridge.

Hello, dear readers! In the article we discuss corn porridge. We talk about beneficial properties ah corn grits. Using our recommendations, you will learn the secrets of cooking porridge on the stove and in a slow cooker, learn how to cook a dish with milk, water, and pumpkin. You will also find out whether corn porridge is allowed for diabetes and what to do if you are allergic to the product.

Corn grits are a product made from corn grains. There are many varieties of cereals, the most common and actively used in cooking is polished.

Corn grits contain:

silicon;
vitamin E;
tryptophan;
potassium;
a nicotinic acid;
thiamine;
pyridoxine;
cobalt;
lysine;
riboflavin;
iron;
magnesium;
carotene.

The calorie content of cereal is 325 Kcal per 100 g. product. At the same time, the share of proteins is 10%, carbohydrates - about 56%, fats - about 2%, water - about 1%, dietary fiber — 24%.

Beneficial features

The beneficial properties of cereals include easy digestibility. The presence of fiber allows you to free the body from waste and toxins, as well as prevent the process of fermentation in the intestines.

The iron contained in the product has a beneficial effect on the circulatory system and strengthens the immune system. Potassium helps normalize the functioning of the cardiovascular system. Magnesium is responsible for improving sleep and increasing stress resistance.

Cobalt stimulates the production of red blood cells and is also involved in the absorption of iron.

Corn porridge: benefits and harms

The benefits of corn porridge are as follows:

Improves the condition of skin and hair.
Stabilizes blood cholesterol levels.
Promotes weight loss.

Corn porridge has many beneficial properties, but also a number of contraindications:

increased blood clotting;
ulcer;
dystrophy.

In all other cases, the use of the product is not prohibited.

How to cook corn porridge

Taste finished product largely depends on the method of preparation. The dish is prepared on the stove or in a slow cooker. Each method has its own characteristics:

If you cook porridge on the stove, you need to monitor the process.
If you cook in a slow cooker, you have free time, you can do several things at the same time.

Another advantage of cooking in a slow cooker is that the porridge turns out crumbly, you don’t need to constantly stir it and be afraid that the dish will burn.

How to cook corn porridge on the stove

Secrets of cooking corn porridge on the stove:

Before cooking, rinse the cereal using a sieve.
Cook the porridge in a saucepan with a thick bottom. During the cooking process, the product often burns; stir the cereal constantly.
Cook medium-ground grains for half an hour over low heat.
Pour the cereal into the water, salting it in advance.
If you want the porridge to have a liquid consistency, use 4 cups of water. For thick porridge, you need to take 600 ml of liquid per glass of cereal.

How to cook corn porridge in a slow cooker

To cook, activate the “Porridge” mode.
Reduce cooking time using the Multicook mode. The porridge will be crumbly if you initially cook it on the “Porridge” mode for 25 minutes, and then on the “Multi-cook” mode for another 10 minutes.
Add the amount of liquid based on your desired consistency. For getting crumbly porridge use 3 cups of water, liquid - 4 cups.
Do not use the keep warm setting for cooked food.
Ready porridge should be consumed immediately.

Corn porridge with milk (milk)

Porridge with milk will be an excellent breakfast not only for adults, but also for children from 1 year old. For cooking, use milk with 2% fat content; if desired, you can dilute it with water.

You will need:

cereal - 40 gr.;
butter - 20 gr.;
water - half a glass;
milk - 150 ml;
granulated sugar - 10 gr.

How to cook:

Take a saucepan with a thick bottom, pour milk, water, sugar into it, and then put it on fire.
Wait for the milk to boil, then add the cereal, continue to cook for a quarter of an hour over low heat, stirring.
Add butter, then cook for another 15 minutes.

Calories:

Calorie content per 100 g. product 120 Kcal.

Corn porridge on water

Porridge with water is allowed for people watching their weight. For cooking, do not use old cereal to avoid the formation of lumps and a bitter aftertaste.

You will need:

cereal - 180 ml;
water - 200 ml;
salt - 10 g;
butter - 20 gr.

How to cook:

Prepare the cereal, rinse it under the tap.
Place the pan on the stove, add water, and bring to a boil.
Pour the cereal into the pan, add salt, then cook for half an hour, stirring constantly.
After the dish is cooked, add oil to it and stir.
Remove the pan from the stove, cover with a towel, wait a quarter of an hour, then you can serve.

Calories:

Calorie content per 100 g. product 141 Kcal.

Corn porridge with pumpkin

Porridge with pumpkin is not only tasty, but also healthy dish. The total cooking time does not exceed 1 hour.

You will need:

cereal - 100 gr.;
milk - 300 ml
pumpkin - 0.3 kg;
granulated sugar - 20 gr.;
salt - 2 pinches;
butter - 45 gr.;
water - 250 ml;
vegetable oil - 25 ml.

How to cook:

Prepare the pumpkin by washing, peeling, cutting off the rough rind, removing the seeds, and then cutting into small cubes.
Place the frying pan on the fire, pour oil into it, then fry the pumpkin for 5 minutes, stirring.
Add half the milk to the pumpkin and reduce heat.
Take a pan, pour cereal into it, add water, add salt and cook for 6 minutes over low heat.
Grind ready pumpkin with milk using a blender.
Mix the pumpkin with the cereal, then pour the remaining milk over the mixture and add sugar.
Continue cooking the product under closed lid on low heat for 10 minutes.
Remove the dish from the stove, add a little oil, cover with a towel for 20 minutes, after which you can serve it.

Calories:

Calorie content per 100 g. product 100 Kcal.

Is it possible to have corn porridge if you have diabetes?

Eating corn porridge is beneficial not only for children and those who are losing weight, but also for people suffering from diabetes.

This is due to the fact that the product has an average glycemic index. Consuming the product helps lower blood sugar levels.

Another advantage is the presence of a large number of useful microelements and vitamins.

Before including porridge in your diet, be sure to consult your doctor.

What to do if you are allergic to corn porridge

Although corn grits are a low-allergenic food, some people experience an allergic reaction.

What to do if you have allergies:

Eliminate the product from use. If you doubt that cereal was the cause, get tested to identify the allergen.
Follow a special diet and do not include new foods in your diet.
Take medications - sorbents, antihistamines. Consult your doctor before using medications.

Most often, allergies occur in young children. For preventive purposes it is recommended:

introduce complementary foods in a timely manner, following the nutritional plan proposed by the pediatrician;
increase the child's immunity;
If one of the family members is allergic to the product, then the child should not be given it, or the child should be tested in advance to detect an allergy to gluten.

What to remember

Eating corn porridge does not harm children, diabetics or those losing weight.
Porridge cooked in a slow cooker has a crumbly shape and is easier to cook than on the stove.
If you suspect an allergy, you should exclude porridge from your diet and get tested for the allergen.

See you in the next article!

Porridges occupy a special place in every person’s diet, as they are a storehouse of vitamins, minerals, amino acids, proteins, carbohydrates and fiber. Porridge can act as a complete breakfast, lunch or dinner, as well as a side dish, and it occupies a special place in baby food. All porridges are divided into crumbly, viscous and liquid, depending on the cereals used. However, very often novice cooks are faced with the problem of not knowing the basics of cooking porridge. For example, few people know how to cook corn grits. To properly prepare a second course of cereal, you just need to follow a few simple tips.

Let's look at what it is and how it is prepared.

It should be noted that corn grits contain a large amount of silicon, which helps strengthen teeth, and are low in calories. It helps remove fats and toxins from the body and improves the functioning of the cardiovascular system. Cereals have become widespread in Moldova and Romania; here they are prepared regularly. But how to cook corn grits?

First, you need to put salt, sugar and the cereal itself (with a ratio of 1:2) into boiling water or milk and cook over low heat for five minutes, then cover the pan with a lid and cook for another fifteen minutes. This is the most common way to prepare corn porridge.

Very often, ready-made porridge is diluted with milk, yogurt or fruit puree. They also use fried tomatoes, onions and peppers as an additive to the porridge, and at the end of cooking, add cheese cut into small pieces into the pan. It is also served with cream, feta cheese or pumpkin.

Let's consider another recipe, like cereal, if a sufficiently large cut is used.

You need to pour the cereal into boiling water (at a ratio of 1:1) and cook over low heat for ten minutes, after which milk is poured into the pan, sugar is added, and everything continues to cook for another twenty minutes. After everything, the pan is removed from the stove and placed in the oven for half an hour.

Thus, now every cook knows not only how long corn grits are cooked, but also how to prepare it correctly.

You need to know a few rules for preparing viscous porridges, which includes corn porridge. Such porridges are prepared with milk or water, and all grains must be boiled. The finished dish is poured with butter and sprinkled with sugar.

You can also make a casserole from corn grits. Let us consider in detail how and how much to cook corn grits in this case.

To do this, you will need half a kilogram of cereal, two liters of water, one yolk, grated cheese, two glasses of milk, butter and salt.

The cereal is poured into a pan with cold water, salted and cooked. Place the finished porridge on a greased baking sheet, grease with yolk, sprinkle with cheese and pour over. oil The dish is baked in the oven and served with hot milk.

It should be noted that corn grits are a source of protein, lysine and tryptophan, carbohydrates that normalize blood sugar levels. In addition, carbohydrates help strengthen nerve cells, which has a positive effect on the entire human nervous system, so corn porridge is recommended for elderly people. At the same time, no matter how you cook corn grits, it will still benefit the body, eliminating the possibility of lowering cholesterol levels in the blood, promoting the removal of fats from the body and preventing its aging. Therefore, regular consumption of corn porridge helps improve complexion, cleanse the skin and even prevent the development of cancer.

Corn grits porridge considered part of a healthy diet. The dish is equally tasty if it is dairy, cooked in water or broth (meat or vegetable). A variety of ingredients in the form of fruits, berries and similar additives are also welcome, but this is not for everyone, you can do without them. Regardless of any type of thermal influence, porridge retains its usefulness and wonderful taste. About the benefits of corn porridge and cooking proportions Cheat Sheet will tell you 😉

Healthy, satisfying, tasty!

What are the advantages of corn porridge? First of all, this is, of course, the composition of the porridge itself. Chemical components (potassium, magnesium, iron and others), as well as a large number of vitamins, provide benefits to the body that cannot be overestimated. Corn porridge has the advantage that all the beneficial components remain after cooking and ensure their replenishment for the entire human body in the postoperative or post-painful period.

There are a lot of advantages to such porridge:

it is hypoallergenic, pediatricians recommend it for very young children;
promotes the production of enzymes, therefore useful for those who lack them in the intestinal tract;
corn grits porridge has a healing effect on the condition of the epidermis, makes it more elastic and improves color;
helps a person maintain normal cholesterol levels thanks to life-giving macroelements. The threat of heart attacks and strokes is reduced;
porridge is useful for cancer patients, as it has an antitumor effect;
a storehouse of necessary elements helps in the satisfactory functioning of the heart and its strengthening;
porridge does not allow blood glucose levels to increase in people with diabetes;
Corn porridge is useful for intestinal diseases, it eliminates fermentation and copes with decomposition products in it;
corn porridge, rich in B vitamins and phosphorus, strengthens the nervous system, which means it is an indispensable assistant in the fight against depression;
if you eat corn porridge in the morning as breakfast, you can provide the body with energy for a long time, without burdening the stomach;
phosphorites present in corn grits ensure uninterrupted functioning of brain cells and enrich the body with protein. For a person who has suffered any illness, this will have a strengthening effect.

Corn porridge will benefit both women carrying a child and mothers during lactation. The doctors themselves confirm this.

For those who want to lose weight, corn porridge will also not hurt, because you can get enough small portion, and the feeling of hunger will not make itself felt for a long time. Macroelements in the porridge will help break down existing fats and prevent the formation of new deposits.

This is how many positive properties corn porridge has for humans. However, it is important that this healthy dish is also tasty and properly prepared.

Cooking proportions

When cooking corn, and anyone, porridge, it is necessary to comply with certain proportions of cereal, water and milk. Some manufacturers indicate on the packaging the cooking time and proportions of water and milk. Let's look at the labels:

So, the most common corn porridge made from corn grits is cooked like this:

Take cereal and water in a ratio of 1:3, that is, 1 part cereal and 3 parts water. If measured in glasses, then 1 glass of cereal and 3 glasses of water.
Water is poured into a saucepan and brought to a boil.
Throw the cereal into boiling water and cook over low heat for 20-25 minutes until the water is almost completely absorbed.
Then add 1 glass of hot milk, salt and sweeten to taste.
Cook over low heat for another 15-20 minutes.
After turning off the heat, let the porridge stand under the lid for another 10-15 minutes.

Let's express the proportions for preparing corn porridge in the form of a table:

You can cook porridge simply in water, or simply in milk. Whoever likes it. But the initial proportion of liquid remains unchanged: 1 to 3 (1 part cereal and 3 parts liquid). The cereal absorbs moisture and swells. If you violate the proportion, it may turn out to be either too liquid or thick. But it depends on the taste and color... So, we advise you to experiment and make up your own perfect proportion, to your own taste 😉