Many people like beautiful and tasty corn porridge, they eat it both hot and cold. It can be a separate dish and side dish. And in mamalyga (thick corn porridge according to a special old recipe) one of the secrets of longevity of the highlanders is hidden …
It is necessary
-
- 1 cup corn grits
- 2 cups milk
- 0.5-1 cups of water
- salt
- sugar - to taste
- 1-2 tbsp. tablespoons of butter
- dried fruits - optional
Instructions
Step 1
Add water to milk and put on fire. Season with a little salt to keep the milk from escaping. Wait until it boils and immediately reduce the gas.
Step 2
Rinse the corn grits thoroughly in cold running water, remove all foreign grains. Gradually add the grits to the hot milk, stirring with a spoon. Keep in mind that the porridge will become thicker during the cooking process.
Step 3
The cooking time depends on the grinding of the cereal - coarse or fine. Try it, and as soon as the grains are soft, add the oil. Your porridge will be ready in 5-10 minutes. Add sugar, like dried fruits, as desired.
Step 4
You can cook a very tasty and healthy porridge with the addition of pumpkin. To do this, do everything with the cereal as described above (step 1 and step 2). Peel the pumpkin and remove the seeds. Cut the pulp into squares of about 2 by 2 cm. Cook them in boiling water, usually it takes 3-5 minutes to soften. Then mash the pumpkin slices with a fork or pusher in a separate bowl to a puree consistency. Combine with porridge, add butter. In 3-5 minutes you will have a wonderful pumpkin corn porridge!
Step 5
You can also cook corn porridge in the oven. To do this, you will need a special baking pot. After pouring 2 tablespoons of cereal into it, pour them with 0, 2-0, 5 glasses of milk mixed with water - depending on how thick the porridge you like. Salt immediately and add butter and sugar before use. You can also put the porridge cooked until half cooked (in a saucepan) into a pot. Add the pre-soaked dried fruit or pumpkin immediately according to the recipe. Bake until golden brown.
Step 6
Serve the porridge to the table hot, separately - butter and sugar, so that everyone can add to their own plate to taste. You can cut the cooled thick corn porridge into slices and serve with various sauces - hot, savory or sweet. From the leftovers, you can easily prepare casseroles, pancakes or vegetable patties.
