Hello, dear blog readers!

Children develop very quickly, and in order to support their development, help the body, strengthen it with vitamins, it is important to create the right diet for the baby. Today we will talk about corn porridge, how healthy it is, and at what age can a child be introduced to this product.

The variety of food that can be prepared from corn is sometimes surprising, no matter what they make from it: soups, salads, cereals, sticks, just boiled cobs. A universal product, don't you agree?

An interesting fact is that until the 18th century, corn was grown only for decorative purposes.

Corn porridge is a dish that is prepared not from the grains themselves, but from the cereal. Corn porridges are very attractive to kids with their unusual and bright color. This sunny porridge will also delight your baby with its taste.

Corn grits are an acceptable product for baby food; they can impress with their supply of vitamins and microelements that stimulate the functioning of all organs. It contains most of the representatives of the vitamin B complex (folic acid, thiamine, B6). 100 grams of this cereal contains ¼ ​​of the daily value of vitamins A and E.

The list continues:

• potassium;
• sodium;
• iron;
• copper;
• calcium.

Corn grits are rich in fiber and starch.

200 grams per week is a sufficient dose for children, do not get carried away with one product. The menu for a child should be varied, which will have a positive effect on his well-being.

Properly prepared porridge is valuable for children's health.

1. It is good for digestion (fiber stimulates proper intestinal function);
2. Strengthens teeth (silicon);
3. Nutritious and does not cause allergic reactions;
4. Inhibits the fermentation process in the stomach (good for children who suffer from constipation).

The first thing you need is to attract the baby with the appearance of the dish. The second is the taste, so that he likes the porridge and would always eat it with pleasure. Here are some cooking tips.

1. Prepare porridge only from fresh cereals, so you will get the maximum benefit.
2. Cook the porridge in a container with a thick or non-stick coating, this way you reduce the risk of spoiling the taste.
3. Corn porridge can be either a sweet or savory dish.
4. Corn porridge is usually introduced into the menu from the age of 9 months, after you have already introduced him to buckwheat and rice.

Coarse grains last longer; before preparing them for the children's menu, they can be ground again using a coffee grinder or food processor.

Corn porridge - a recipe for children under one year old

Ingredients

• 5 cups of cereal;
• 5 cups of water.

Cooking method

Pour the washed cereal into boiling water, stirring constantly, cook the porridge over low heat for 7 minutes. Then put in an oven preheated to 150 degrees for half an hour. Allow the finished porridge to cool slightly and blend it with a blender. You can add a little breast milk, for older children a teaspoon of butter per serving, a grated banana or apple.

How to cook corn porridge with milk

It would seem - what kind of wisdom is there? Pour in the cereal and let it cook. But there are still nuances...

1. Be sure to rinse the corn grits before cooking.
2. Place the cereal in a thick-bottomed pan, first filling it with water. Simmer under the lid until completely boiled, and then add milk.
3. Cook corn porridge in milk for 15 minutes.

Recipe for corn porridge with milk:

Ingredients

• 400 ml water;
• 200 ml milk;
• 150 grams of cereal;
• a pinch of salt.

Preparation

Pour water into a thick-bottomed pan and add clean cereal. After boiling, reduce the heat to low, add salt and cook the porridge until that moment, do not forget to stir so that the porridge does not burn. As soon as the water has completely boiled away, pour in the milk and wait another 5 minutes.

The porridge is ready!

Corn porridge in a slow cooker:

Cooking corn porridge in a slow cooker is even easier than in a saucepan, which makes mommies very happy. You can put food in the kitchen aid and feel free to go for a walk with your child - lunch will be ready when you return.

Subtleties of cooking porridge in a slow cooker:

1. For children, it is better to choose finely ground cereal. It will cook faster, and the porridge will have a delicate texture.
2. In a slow cooker, the porridge will become much larger in volume, so the proportion of liquid and cereal needs to be increased.
3. If you want to make the porridge thicker, leave it in the “warm” mode for 15 minutes.

Milk corn porridge

Products

• 50 grams of cereal;
• 200 ml milk;
• 100 ml water;
• 1 tsp butter;
• 5 tbsp. sugar or honey.

Preparation

Place washed corn grits, butter and sugar into the multicooker container. Mix with milk and water. Set the “milk porridge” mode for 35 minutes. The resulting porridge will be liquid, and the corn particles will become soft and delicate in taste.

Corn porridge with pumpkin

Products

• 200 grams of cereal;
• 500 ml milk;
• 400 grams of pumpkin;
• 50 grams of butter.

Preparation
Pour boiling water over the washed cereal and leave it for 40 minutes to swell. Cut the pumpkin into cubes and simmer in a frying pan with sugar. Drain the water from the cereal, boil the milk and add corn grits to it, stirring constantly.

The porridge will cook over low heat for about 15 minutes. 3 minutes before readiness, combine the pumpkin with the porridge and mix thoroughly with the oil.

Banana milk porridge with corn

Ingredients

• 400 ml milk;
• 400 ml water;
• 200 grams of corn grits;
• 2 ripe bananas;
• 50 grams of butter;
• salt, sugar to taste.

Cooking method

Fill the cereal with water and put it on fire. When it boils, add salt and sugar, reduce the heat to low. While stirring, wait until all the water has evaporated.

Then we grind the porridge with a blender and fill it with hot milk, add butter and let the porridge boil.

Puree the banana and add it to the porridge, stir.

conclusions

Properly prepared corn porridge has every chance of becoming your baby's favorite dish.

This is a delicious breakfast, a healthy lunch, and a hearty but not heavy dinner. This porridge can be introduced next to buckwheat and rice cereals, after your child is 9 months old. Its advantage is that it does not contain gluten, so it is well suited for children with allergies.

There are many recipes with corn grits: salty, sweet, with the addition of dried fruits, and so on. Of course, you don’t have to stop there and add your baby’s favorite foods to the porridge.

If you are determined to diversify your children’s diet, you can safely adopt this one. Corn porridge will be healthy for a child and will certainly be to his taste, because corn is a sweet product. And most importantly, it does not contain gluten (a protein), which means it can be cooked for protein. The only downside to this dish is that it takes a long time to cook. To somehow compensate for this, we recommend grinding corn flour in a coffee mill before cooking. So it will cook not for 40-50 minutes, but only 25-30.

Corn porridge can be introduced into complementary foods for children over 8 months old.

Preparing corn porridge with milk for a child:

For corn porridge you will need corn flour (in its original form you need 3 tablespoons). For children over one year old, there is no need to grind the cereal; it is enough to buy finely crushed corn grits in the store.

The procedure itself is simple - boil corn grits in water (200 ml). Cooking time is approximately 20 minutes over low heat. If the cereal was cooked without preliminary grinding, then for infants we beat the resulting mass in a blender. Or if the porridge turns out to be lumpy, you can also grind it with a blender.

Add 100 ml milk to the prepared mass. And put it on the fire again, bring our mixture to a boil. Then switch to low heat and cook for another 5-10 minutes. Or turn off the heat and insist on the still hot tile.

At the end of cooking, add 5g. butter and mix.

Step-by-step recipes for making corn porridge with milk, condensed milk and honey for breakfast

2017-10-31 Rida Khasanova

Grade
recipe

6207

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

3 gr.

4 gr.

Carbohydrates

27 gr.

150 kcal.

Option 1: Classic recipe for corn porridge with milk

Cereals such as corn take longer to cook than others, but their benefits for the body are undeniable. Corn porridge with milk contains a lot of vegetable protein, B vitamins and other active ingredients. Corn grits are a carbohydrate product and contain a lot of starch. Because of this, a small portion of it gives energy and strength for several hours.

To taste, the porridge is cooked liquid, viscous or crumbly. It depends on the amount of total liquid (milk, water) in the recipe. To diversify and enrich the palette of flavors, other products are added to it - fruits, berries, vegetables (pumpkin, zucchini), nuts and much more.

Ingredients:

• one cup of corn grits;
• two glasses of water;
• half a glass of milk (fat content 3.2 or 3.4%);
• 2-3 tbsp. l. Sahara;
• a couple of tablespoons of butter;
• 4-5 g of any salt.

Step-by-step recipe for corn porridge with milk

Rinse the corn grits thoroughly in cool water.

Pour into a saucepan and fill with water. Add some salt.

Bring the porridge to a boil over high heat, stir and skim off the foam. Reduce heat and continue cooking over low heat. Close the lid loosely - this will allow it to steam better. If the porridge decides to “run away”, reduce the heat further and open the lid further.

The porridge needs to be stirred all the time while cooking. Otherwise, the cereal sinks to the bottom of the pan and begins to burn.

When the water has boiled, add room temperature milk. Add sugar to your liking and add butter. Stir.

Cook for a couple more minutes and turn off the porridge. Close it with a lid and cover it with a kitchen towel. The cereal will melt within 10 minutes.

Add additional fresh washed berries, jam or preserves, candied fruits or ground nuts directly to the plate.

Option 2: Quick recipe for corn porridge with milk

In multicookers from some companies, the cereal is cooked in the “Porridge” mode for about an hour. And if your device has a “Multi-cook” function, in the “Cereal” mode the multi-cooker will prepare crumbly corn porridge with milk in just 25 minutes.

Ingredients:

• 150 g corn grits;
• one and a half glasses of water;
• 100 ml milk;
• 4-5 g salt;
• 60 g raw pumpkin;
• 60 g mature zucchini;
• 40 g sugar.

How to quickly cook corn porridge with milk

Peel and remove seeds from pumpkin vegetable pieces. Grate both products.

Place all the prepared ingredients for the porridge into the multicooker bowl - washed cereal, milk, water, salt, vegetables and sugar.

Close the lid. Set the mode to “Porridge” or “Grains”. When the dish is ready, the unit will turn off itself, but do not leave the porridge inside to warm up. It will steam until it looks like a solid starchy piece.

Vegetables for cooking can not only be grated, but also cut into small cubes.

Option 3: Liquid corn porridge with fruits and milk powder

Using powdered milk saves money. It has a fairly long shelf life. There is no need to worry that the milk may turn sour at the most inconvenient moment.

Ingredients:

• 200 g dry porridge;
• 1 tbsp. l. milk powder;
• medium apple;
• pear;
• 20-30 g sugar;
• salt.

How to cook

First you need to rinse the cereal - this removes not only dirt, but also excess starch.

Place the porridge in a saucepan and add half a liter of water. Start cooking.

After boiling, remove the foam and prepare the fruit. Rinse the pear and apple and cut off the flesh. The skin can be cut off or left as desired.

Cut the pulp into cubes and throw into a pan of boiling porridge after 20 minutes of boiling. Cook over low heat, cover with lid.

Stir milk powder in a glass of water until it has a homogeneous liquid structure. Additionally, you can pour the liquid through a sieve.

When the porridge grains become softer, add milk, salt and sugar. Continue cooking until fully cooked.

This version of porridge is liquid. Perfect for baby food, because little gourmets can be very picky about their menu. And the fruit for the dish can be easily disguised and grated. Or even choose fruit juice instead of whole fruits.

Option 4: Corn porridge with milk and condensed milk

Milk porridge with condensed milk - unexpected! It turns out surprisingly tasty. But do not overdo it with the sweet component, otherwise the porridge will become cloying. For a variety of colors, prepare a dish from a mixture of various cereals.

Ingredients:

• half a glass of corn grits;
• half a cup of round rice;
• 400 ml water;
• 150 ml whole milk;
• 2-3 tbsp. l. sweetened condensed milk;
• 5-6 g salt.

Step by step recipe

After rinsing, place the dry corn into a pan of water. Let it cook.

After a quarter of an hour, add rice washed in hot water. It has a shorter cooking time, so the rice is introduced a little later.

At a low simmer, cook the porridge until almost all the moisture has evaporated. This may take about 40 minutes - the time during which both cereals will be ready. Be sure to stir the contents of the pan with a spoon.

Pour in milk and condensed milk. Salt it. Stir until the salt is well distributed throughout the porridge.

When the grains become soft, remove the pan from the stove.

For a viscous consistency of a dish for 200 g of cereal, half a liter of liquid will be enough. If you prefer thinner corn porridge, add a little more milk or water. Rice groats can be replaced with millet if desired.

Option 5: Corn porridge with milk, honey and spices

For those who like original versions of morning corn porridge with milk, we suggest adding spices to it (for sweet dishes and baked goods).

Ingredients:

• 160 g dry corn grits;
• a glass of filtered water;
• half a glass of milk;
• 15-20 ml honey;
• to taste spice mixtures for sweet dishes.

How to cook

Start cooking the porridge as usual. Be sure to rinse the cereal first.

Fill it with water and put it on the stove. If you use a duck pot or pressure cooker instead of a pan, the grains will soften better and faster.

Cook for half an hour. Stir occasionally. Then pour in warm milk and add honey and spices to taste. Stir and cook further. If you use a duck roaster, keep it closed. Do not close the pan tightly so that the porridge does not “escape.”

Place the porridge on plates, only now it is the most delicious. After reheating, the dish will lose some of its attractive qualities.

You can use spices for sweet dishes ready-made in a store-bought mill or collect them yourself. Use citrus zest, ground cinnamon, nutmeg or ginger powder, or other spices to your taste.

Option 6: Corn porridge with milk and cheese crust

You will definitely like this unusual recipe for corn porridge baked with cheese and milk. Choose only sweet or neutral-tasting cheeses.

Ingredients:

• 100 g sweet or sour cheese;
• a glass of corn grits;
• half a glass of milk;
• 3 spoons of unsalted butter;
• a handful of light raisins;
• 3-4 tbsp. l. honey;
• salt to taste;
• a pinch of vanillin.

Step by step recipe

After washing the cereal, pour water (1.5 cups) and start cooking. It is better in a saucepan with a thick bottom and the same walls.

Rinse the raisins and after a quarter of an hour of cooking, add them to the pan along with a piece of butter. Stir with a spoon. Cover with a lid and cook at a low simmer.

After another quarter of an hour, pour in warm (or room temperature) milk. Add honey, salt and vanillin.

Turn on the oven to preheat to 200˚C.

After 10-15 minutes, place the porridge in a baking dish and distribute cheese (chopped, crushed or grated) on top.

Bake in the oven until the cheese is browned and serve the porridge immediately.

For sweet porridge you can use the following types of sweetish cheeses: Pont-Léveque, Brie, Mascarpone. A slightly sour Ricotta would also work.

Option 7: Corn porridge with milk, baked in the oven

Take any dried fruit, just choose one without seeds. You can bake the porridge in one form or take several ceramic portions. You can serve them on a saucer, pie plate or thick paper napkin.

Ingredients:

• one chicken egg;
• 150 g corn grits;
• 160 ml milk of any fat content;
• ½ tsp. orange zest;
• 1-2 g saffron;
• a pinch of dried ground ginger;
• 2-3 tbsp. spoons of sugar;
• salt;
• 30 g butter.

How to cook

Start cooking the porridge with water (100 ml). At the end, add butter with milk and sugar. Add some salt. Mix well and cook until it boils again. Remove from heat.

Grind the orange zest into powder (if it is dry). And if it’s fresh, chop it into small crumbs with a knife.

Pour boiling water (30-40 ml) over the saffron. Cover with a saucer for a couple of minutes. You can now turn on the oven to heat up to 180-200˚C.

Stir the zest, saffron tincture and ground ginger into the corn porridge with milk. Leave to cool. If you have fresh ginger on hand, use it instead of ground ginger powder. Peel and chop one thin slice with a knife - this will be enough.

In the meantime, crack the egg and separate the yolk from the white. Mix the yolk with the porridge immediately, and first beat the white well with a mixer until thick foam. If the consistency does not come out thick, add a pinch of salt and continue whisking. Gently stir the foam into the porridge, moving with a spatula from bottom to top.

Place the mixture into portioned pans and bake in the oven until the crust is browned on top.

Take zest to taste not only from an orange, but also from a lemon or tangerine. Any citrus fruit will do. Saffron gives the dish a slightly orange tint. If you don’t have this particular spice, take turmeric.

Option 8: Corn porridge in milk with curd cheese and sesame seeds

Try cooking corn porridge with milk and cream cheese. You will be pleasantly surprised by the new taste and aroma. You can use another cheese. Just choose neutral in taste or sweet, but not salty.

Ingredients:

• 100 g curd cheese;
• 1-2 tsp. sesame seeds (white, black);
• a handful of corn grits;
• a glass of warm water;
• half a glass of milk;
• 20 g butter (ghee);
• 5 g salt;
• 20-30 g sugar.

Step by step recipe

Rinse the cereal in a bowl with cool water. Drain it, and put the porridge in a saucepan and fill it with water. Place on high heat. Once it begins to boil, reduce heat to moderate.

After 40-50 minutes of cooking at a low simmer and constant stirring, add milk and butter. Sweeten and salt. Stir and cook until the porridge grains are ready. Cover the pan with a tight lid. Put out the fire.

Lightly toast the sesame seeds in a dry frying pan until golden brown.

Place the dish on plates. Place curd cheese in the center of the porridge in portions - you should get 3-4 servings of the dish. Sprinkle toasted sesame seeds on top.

To complement the flavor palette, you can add a little fresh or dried chopped mint to the dish. Bon appetit!

Corn grits porridge is an extremely healthy product. It is made from ground dried corn kernels. Porridge can be consumed as a separate dish or as a side dish for meat and vegetable salads.

Bread is baked from corn flour, pies are made, and various sweets are made. This grain makes delicious dietary soups. Flakes are used in muesli as a quick breakfast.

Tablets are even made from these cereals. Flour is also used in cosmetology to make masks.

Corn grits come in the following types:

1. Coarse grind. Such grains are used to make flakes. They are made from corn kernels.
2. Fine grind. This flour is used to make children’s favorite delicacy – corn sticks.
3. Polished. Particles of kernels of various sizes are added to this cereal. The grains are polished using special equipment. Each grain has rounded edges.

General information about corn

In ancient times, the American Indians worshiped corn. They considered this plant sacred. Medicines were made from the leaves of the bush. Even now, adherents of alternative medicine treat hepatitis with the help of tincture of corn leaves. And from the hairs - stigmas - a decoction is made that treats indigestion.

The calorie content of corn porridge per 100 grams is approximately 330 kcal.

The dish is rich in beneficial microelements and does not cause allergies at all. Therefore, doctors allow even small children to use it.

• fatty acids: linolenic, arachidonic, which control cholesterol levels in the blood;
• vegetable protein, which is a building material for muscles;
• vitamins of group B, A, E;
• calcium, phosphorus, iron, potassium, copper, silicon.

What are the benefits of corn porridge?

The uniqueness of the product is that it retains its valuable qualities during cooking and frying. And all the beneficial microelements and vitamins contained in the product are very easily absorbed by the body.

Benefits of corn porridge:

1. Regular consumption of the yellow product prevents depression in people, as well as chronically bad mood. Psychologists and nutritionists have proven the fact that the color of a product influences a person’s psycho-emotional state.
2. Strengthening the nervous and immune system. This is due to the content of valuable vitamins B5, B1. Doctors strongly recommend that people with mental disorders consume this dish.
3. Prolongation of youth and beauty, thanks to the presence of vitamins A, E.
4. Vitamin PP regulates all important functions of the body.
5. Eating it for breakfast normalizes intestinal function.
6. The large amount of fiber contained in cereals helps eliminate harmful toxins from the body.
7. Rich in carbohydrates and carotene. And these are those valuable microelements that maintain strength and energy in the body in the absence of physical activity.
8. Grains strengthen the heart and blood vessels. Valuable grains regulate cholesterol levels and rid blood vessels of harmful plaques. Therefore, regular consumption of them prevents heart attacks and strokes.
9. Recommended for use by expectant mothers. It promotes the proper formation of the fetus, thanks to the content of valuable folic acid.
10. Corn porridge is a universal product that is suitable not only as a breakfast, but also as a side dish, soup for meat and fish dishes.
11. A cereal product is a must for those who want to lose weight! After all, despite its satiety, it leaves no chance for putting on extra pounds.

Despite such an impressive list of advantages, there are also contraindications:

1. This product is low-calorie. Therefore, it is contraindicated for people suffering from weight deficiency.
2. If you have a stomach ulcer, it is also not recommended to use it.
3. If you have liver and gallbladder diseases, you should consult a doctor and then use this product.

Anyone can cook corn porridge. This activity will take no more than 30 minutes.

Corn porridge recipes

It would seem that cooking corn porridge is as easy as shelling pears! But this unique product requires compliance with its own rules.

1. To improve the taste, you can add pieces of baked pumpkin, dried apples, apricots, prunes, canned peaches, pineapples, as well as raisins, peanuts and nuts to the dish.
2. For salty dishes, sugar should not be added. Just add grated cheese and tomato paste.
3. Corn product is extremely healthy. Since it contains all valuable microelements and vitamins.
4. Regular consumption improves intestinal motility and has a beneficial effect on the liver.
5. The finished dish can be kept in the refrigerator for up to 2 days, and the cereal itself can be stored for about 2 years. Before purchasing, you should carefully look at the production date of the cereal.
6. When cooking, add 4 parts of liquid to 1 part of cereal.
7. It is better to cook porridge in a thick-walled cast iron pan.
8. If the dish turns out hard after cooking, then it should be simmered over low heat for another 5-10 minutes.
9. To prevent the porridge from burning, it should be stirred all the time while cooking.
10. The cereal product should be stored in a cool, dark place. A dry glass jar with an airtight lid is best for this.
11. Before cooking, the cereal should be thoroughly washed and foreign particles should be removed.
12. For a sweet dish, it is better to use honey rather than sugar.
13. To work in the kitchen you will need high-quality utensils. A cast iron pan with a thick bottom will do. After all, wide walls retain heat longer, thanks to which the taste of the dish is better revealed. In Rus', all porridges were cooked in thick cast iron ovens.

How to cook corn porridge in water

Corn porridge with water is a delicious, quick and healthy breakfast for the whole family.

To prepare 2 servings you will need the following products:

• corn grits - half a glass;
• water – 2 glasses;
• butter – 20 grams;
• honey – 2 teaspoons;
• salt - a pinch;
• dried apricots.

How to cook:

1. Pass the cereal through a sieve and then wash.
2. Take another pan, pour in 0.5 liters of water, add salt, then bring to a boil.
3. Pour the cereal into boiling water, lower the heat, then cook for 15 minutes, stirring thoroughly.
4. Add oil to the cooked porridge, cover the pan tightly with a lid, wrap the dish with a towel to allow the dish to steam and gain flavor.
5. Place on plates and add raisins and dried apricots on top. If you have fresh berries and fruits, you can add them to your plates.

How to cook corn porridge with milk

Recipe for corn porridge with milk:

1. Take a medium-sized saucepan and pour 150 grams of dry cereal into it.
2. Pour the mixture with purified water, volume 300 ml.
3. The porridge should boil and then simmer over low heat for 20 minutes. Bubbles on its surface will indicate readiness. It begins to increase in volume and “shoot out”.
4. Before finishing cooking, add salt and add 10 grams of butter. After 5 minutes, turn off the gas and let it brew under a closed lid for another 10 minutes.
5. While the delicacy is gaining flavor, we begin preparing the milk. To do this, pour 1 glass of milk into a small saucepan and bring it to a boil.
6. Pour the milk into the saucepan with the porridge, turn the heat back on low and simmer for 5 minutes, stirring.
7. You can add sugar or honey, as well as various dried fruits and nuts, so the dish turns out not only satisfying, but also healthy.

Children love corn porridge with milk. This is a very nutritious and healthy product for a growing body.

Popular dishes made from corn grits

Cornmeal pie

Required ingredients:

• wheat flour – 200 grams;
• finely ground corn flour – 200 grams;
• sugar – 150 grams;
• egg – 1 pc.;
• milk – 1 glass;
• vegetable oil – 70 grams;
• baking powder - 3 teaspoons;
• salt – 1 teaspoon;
• raspberries.

Cooking method:

1. Preheat the oven to 200 °C and grease the deco with oil. During this time, start working on the dough.
2. Pour wheat and corn flour into a large container. Add salt, sugar, baking powder. Mix everything.
3. Beat the egg into the flour mixture, pour in the milk and vegetable oil, and then mix again.
4. Brush the top of the pie with egg yolk to make the crust golden brown.
5. Place raspberries along the edge of the pie. Instead of berries, you can use orange, banana or pineapple slices.
6. Place the viscous dough on a baking sheet and place in the oven for 20 minutes.

Italian polenta with cheese

Required ingredients:

• corn grits – 100 grams;
• Parmesan cheese – 50 grams;
• butter – 10 grams;
• water – 400 grams;
• salt - to taste.

How to cook:

1. Take a saucepan with a thick bottom, pour water into it and put it on fire.
2. Grate the cheese.
3. As soon as the water boils, pour the cereal into the pan in a thin stream, stirring constantly so that there are no lumps.
4. Reduce the heat, continue stirring, and cook the porridge for another 5 minutes until there is no water left in the container.
5. As soon as the mass becomes so dense that it is able to hold a spoon, the fire can be turned off. (Complete readiness time – 25-30 minutes).
6. Place the thick mixture on a pastry board and let it cool slightly.
7. Roll out this mass and make various shapes from it using pastry molds. You can also use silicone molds, which should be filled with porridge.
8. Take a baking sheet, grease it and place the corn porridge figures on it.
9. Place a small piece of butter on each figure and sprinkle with grated cheese.
10. Place the deco in the oven preheated to 100°C. Set the timer for 20 minutes. During this time, the cheese should melt, forming a golden crispy crust on top of the flatbread.
11. The finished composition can be decorated with caramelized pear or honey on top.

Corn porridge with mushrooms

Required ingredients:

Pour the cereal into boiling water in a thin stream, stirring gradually.

After 10-12 minutes, turn off the gas. Add the frying from the frying pan and mix everything thoroughly.

Cover the pan tightly with a lid, wrap it in a towel and let it stand on the stove with the gas off for 1 hour.

After the dish has steeped and gained flavor, it can be served warm.

Corn porridge in a slow cooker

Required ingredients:

• cereals 200 grams;
• water – 1.5 cups;
• milk – 1 glass;
• sugar – 1 tablespoon;
• salt - half a teaspoon;
• butter – 50 grams.

Recipe for corn porridge in a slow cooker:

1. Sift the cereal and run running water through it.
2. Pour the resulting mixture into the bowl and add sugar and salt.
3. Pour 1 glass of water and 1 glass of boiled milk into the bowl.
4. How long to cook corn porridge? Usually the timer is set for 25 minutes.
5. As soon as the food is cooked, set the “Keep Warm” mode. This is to make her soften up.

Smear porridge can be cooked in a double boiler. To do this, pour half a glass of cereal into a bowl and fill it with 2 glasses of water. Set the timer for 30 minutes, and then add a spoonful of honey and a pinch of salt. After this, hold for another 5 minutes.

At the end it should be soft and delicate in texture. Therefore, if coarse cereal is available, it should be crushed with a blender or coffee grinder. But under no circumstances should you turn the cereal into dust. The grains should be up to 1 mm.

Corn porridge in a slow cooker is the best solution for preparing breakfast. A morning meal is a boost of energy for the whole day. Therefore, it is very important to choose the right diet for breakfast - this is health for the whole family!

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 the raisins in cold water 1-2 hours before 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

An excellent option for a children's menu is 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.