Corn porridge is rich in silicon, iron, fiber, vitamins A, E and group B, as well as essential amino acids for the body. It promotes the removal of harmful toxins and radionuclides from the body. It has been noticed that in countries where corn porridge is a national dish (for example, in Romania and Moldova - the famous mamaliga), the percentage of cardiovascular diseases is lower.
It is necessary
-
- For corn porridge on water:
- 1 cup corn grits
- 2, 5 glasses of water;
- salt;
- butter.
- For corn porridge
- cooked in the oven:
- 1 cup corn grits
- 3-4 tbsp. spoons of pitted raisins;
- salt;
- sugar;
- butter;
- 2, 5 glasses of water.
- For pumpkin corn porridge:
- a glass of corn grits
- 300 g pumpkin;
- 50 g butter;
- 2 tbsp. spoons of honey;
- 100 ml cream;
- salt.
Instructions
Step 1
Corn porridge on the water
Rinse the corn grits thoroughly. Pour water into a saucepan, place on the stove and boil. As soon as the water boils, add the cereal, stir and bring to a boil again. Take water and cereals in a ratio of 1: 2 (for one part of cornmeal - two parts of water). When the porridge boils, reduce heat, add salt, cover the pan with a lid and cook for thirty minutes until thickened, stirring occasionally. Then remove the pan from heat, add butter, stir. Wrap the pan with a towel and let the porridge brew for an hour. In such unsweetened corn porridge, you can add fried onions, tomatoes, mushrooms, bell peppers, as well as cheeses such as suluguni or feta. The cheese should be cut into small cubes, put in a saucepan with porridge before the end of cooking and stir.
Step 2
Oven-cooked corn porridge
Soak the raisins in cold water beforehand. Rinse the cereal, transfer to a ceramic pot or heavy-bottomed saucepan and top with boiling water. Add sugar, salt, raisins and butter. Mix everything thoroughly, cover with a lid and place for half an hour in an oven preheated to 200 degrees. When the cereal becomes soft, remove the porridge from the oven, stir and put it back in the oven, no longer covered with a lid, until a golden brown crust forms. Milk is served separately for porridge.
Step 3
Corn porridge with pumpkin
Cook corn grits in salted water until half cooked. Peel the pumpkin and cut it into cubes. Pour some water into a saucepan or deep frying pan, add butter, honey and cream. Put the pumpkin and simmer for ten to fifteen minutes. Put in a ceramic pot, alternating: a layer of porridge, a layer of pumpkin. Cover and place in an oven preheated to 160 degrees for thirty minutes. Then take out the pot, remove the lid and simmer the porridge for another twenty minutes until an appetizing crust forms.
