How to cook crumbly corn grits in water. How to cook delicious corn porridge on water - the secrets of delicious homemade food

Corn porridge is tasty and healthy. But to cook it, you need to try. For information on how to cook corn porridge, read this article.

About the technique of cooking corn porridge

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

What you need to know:

• Be sure to rinse the cereal before cooking. Even if it is small, you can put it in a sieve and rinse.
• 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 cereals. If the grinding is medium, then the porridge should be cooked on low heat for half an hour.
• Corn grits should be poured into boiling water. Add salt or sugar to the water beforehand.
• Delicious and tender porridge obtained by adding milk and butter. Milk can be diluted with water if you cook porridge for children. If for a side dish, then it is better to cook porridge on the water.
• If you need to cook liquid 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 cups;
• cereals - 250 g;
• salt - to taste.

You need to cook like this:

• Water must be poured into the pan, wait for it to boil.
• Rinse the cereal thoroughly, wait until the excess liquid drains.
• Pour into a pot of boiling water. Stir, wait until it boils.
• When the water boils, you need to reduce the heat, salt, cover with a lid so that there is a gap. 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 porridge, mix, add butter (optional), mix again. Then wrap the pan with something warm (for example, a towel) and leave to infuse for 1 hour.

Corn porridge in the oven

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

• cereals - 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 cooking.
• The cereal should be washed in cold water.
• Pour water into a saucepan, boil.
• Put the grits in a cauldron with thick walls, you can put it in a baking pot, pour boiling water.
• Without stirring, add salt and sugar, raisins. Now you can mix and close the lid of the cauldron.
• The temperature must be set to 200 ° C, cook for 40 minutes. Try it, if the cereal has not softened, then it will take even more time.
• Remove the cauldron 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 be liquid, because as it cools it will thicken.

Products:

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

Porridge for the 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 (washed), mix.
• Cook the porridge over low heat for 25 minutes.
• Do not forget to stir constantly, and if you want to cook porridge faster, you must first grind the dry cereal in a coffee maker, then it will take 15 minutes to cook the porridge.

You can add crushed apples and other fruits to the porridge. An older child can put chopped nuts and dried fruits in ready-made corn porridge.

Corn porridge is rightfully considered one of the most beneficial for human health. But you need to understand how porridge, so that it is not only a generous storehouse of vitamins and amino acids, but also pleases with its taste. Regular addition of such a dish to your diet will allow you to lose weight, rid the body of toxins, toxins and harmful radionuclides.

Features of corn porridge

Corn is a healthy product, but in order to understand how to cook corn porridge, you need to familiarize yourself with some of the nuances. Proper preparation porridge on the water will help to achieve the following results:

• restore intestinal microflora,
• reset overweight,
• normalize the process of digestion.

Thanks to a large number fiber contained in the porridge, its main function is to stabilize the digestion process. Corn porridge has low calorie Therefore, it is widely used in dietary nutrition. It very quickly copes with the cleansing of the intestinal cavity and stomach, gradually inhibiting the processes of decay and fermentation. It has a beneficial effect on the process of lowering cholesterol levels in the blood.

Cooking technology

There is no need to talk about how to cook corn porridge for a long time, because the process is extremely simple. You just need to know exactly the following points:

• compliance with the proportions of liquid and cereals;
• cooking duration.

It is also very important to choose correctly both the main and additional components dishes. Each hostess prepares such a dish in her own way, because everyone has different taste preferences. For some, corn porridge is ideal as a side dish for various vegetables, mushrooms or meat dishes, while others do not imagine the beginning of the day without sweet options for this dish.

Be sure to thoroughly rinse the cereal, and then pour it into the already boiling water, salt and stir well. After boiling porridge, it usually needs to be cooked for about half an hour on a minimum heat. During this time, it should become very thick. So that the porridge does not burn, it will sometimes have to be stirred during the cooking process. The pan, which was just removed from the heat, needs to be wrapped in a terry towel, after throwing butter into the porridge. Leave it like that for another 30 minutes so that the dish is infused.

The final recipe can be unique for any housewife, because everyone can add their own ingredients to it. But they complement ready meal. Yes, as additional products can be used:

• mushrooms;
• meat;
• fried onions;
• vegetables;
• fruits and berries.

The last components will make porridge for children especially tasty. Ideal for raspberry, banana, strawberry, apple and currant. This can be boiled in milk.

What are the secrets of making porridge from corn?

There are many nuances of how to cook corn porridge that you need to consider when cooking. Here are some secrets for making perfect porridge:

1. Grinding Corn grits come in fine, medium and coarse grinding. The use of the first type is preferred in baby food, as well as in cereals. fast food. It will be enough to boil such cereals for 15 minutes. For most dishes corn porridge medium flour is used, which is cooked for about half an hour. Most effective method colon cleansing is coarse corn grits, but it is cooked for more than 50 minutes.
2. Cooking technology. For perfect cooking and in order to avoid burning the porridge, it is recommended to use a saucepan with a thick bottom or a ceramic pot. Perfect solution in this case - send the pot of porridge to the oven, in which case you can guarantee incredible flavor. You can also cook porridge in a water bath.
3. What to do if the porridge is burnt? You can revive it. To do this, you need to throw it into a clean container and put a crust of fresh black bread on it. Bad smell disappears after half an hour closed lid.
4. How to cook corn porridge so that it does not boil? To do this, fry the cereal in a pan (dry), stirring gently. This simple manipulation will help to avoid boiling porridge.

Corn porridge cooked with milk

This dish will great option for children's breakfast. The qualities of porridge make it possible to use it even for first-year babies. But how to cook small corn porridge so that it is as healthy and tasty as possible? If the porridge is prepared for small children, then it is better to make it more liquid and serve until it thickens. This can be done by using milk with a low percentage of fat.

Before you cook corn porridge from small cereals in milk, you need to prepare the following products:

• corn grits - 2 tbsp. l.;
• milk - 1 cup (about 150-200 grams, depending on how liquid the porridge should be);
• water - ½ cup;
• a piece of butter;
• sugar - 1 tsp (usually this component is added to taste).

Stages of cooking milk corn porridge

Knowing how to cook corn porridge properly, you can cook really tasty and fragrant product. But if this knowledge has not yet been acquired, you just need to strictly adhere to the recommendations of experts who distinguish the following stages in cooking porridge:

1. In a saucepan, mix milk with water and put on fire, then add sugar.
2. As soon as the liquid boils, you can pour the prepared cereal, mixing thoroughly. Simmer for 15 minutes, reducing heat to low.
3. After this time, you need to add a little butter, because it can make the dish fragrant, and cook for another 15 minutes.

It will not be possible to simply pour the porridge and leave it on the fire, because during the cooking process the dish requires careful and constant stirring.

By the way, baby nutrition experts recommend replacing sugar with honey and putting it on a plate right before serving. Perfectly dried fruits and nuts will be combined with such porridge.

Corn porridge on the water

Knowing how to cook corn porridge in water, you can make the perfect side dish for fish or meat. It will be especially tasty with bolognese sauce, which is made from tomato, basil and minced meat.

Will be required the following ingredients:

• 1 st. corn grits;
• 3 art. water;
• a pinch of salt.

Preparation consists of the following steps:

1. Send a pot of water to the fire. Salt the water after boiling and pour in the cereal, stirring constantly.
2. Boil for half an hour, stirring the porridge occasionally.

The answer to the question of how much to cook corn porridge on water directly depends on which grind is selected. Yes, and you need to serve the dish immediately after cooking, so as not to get too thick a consistency of porridge.

Aromatic Italian polenta

How to cook Italian corn porridge? Classic recipe involves cooking in thick-walled cauldrons using cereals of the coarse grinding. But at home, for cooking it, you can take a simple saucepan. The only caveat - it is recommended to add tender polenta cheese sauce which will give the dish the spirit of Italy.

You will need the following products:

• 1 glass of corn grits;
• 4 glasses of water;
• ¾ cup milk;
• 100 grams of any hard cheese;
• a little flour (a tablespoon with a slide will be enough);
• ½ pack of butter;
• spices (for classic dish salt and paprika are used).

Cooking classic Italian polenta

To prepare such a fragrant and tasty dish, which came to us from sunny Italy, you will need to conjure a little over it, but believe me, it's worth it.

1. Bring water to a boil in a saucepan (it is better to choose dishes with a thick bottom), and then pour in the corn porridge prepared in advance. How long to cook corn porridge? This recipe suggests that half an hour will be enough. The fire must be slow. And also porridge must be constantly stirred to prevent burning.
2. Spread out on a tray cling film and put the finished porridge on it, at the same time forming the desired layer. Leave to thicken.
3. Melt the butter in a frying pan and add flour, simmer the mass a little, and then add spices and grated cheese to it.
4. Cut the cooled polenta into pieces and pour over. delicate sauce from cheese.

By the way, the most tender will be the mass, which during the cooking process must be whipped with a whisk. And to give a velvety taste, you can pour a spoon olive oil.

Try the suggested recipes, and they will certainly become a worthy addition to your family's daily diet.

Once upon a time, corn was called the queen of the fields, and now it can only be called a frequenter of cinemas. Flavored popcorn instead of natural corn porridge is quite suitable for the “on the run” eating habits of many modern people. And yet, not all have replaced the tasty and healthy food fast food. Moreover: more and more young housewives seek to feed their loved ones fresh dishes from quality products. And corn, or rather corn grits, can become one of the components of a balanced diet. You just need to learn how to properly cook corn grits so that the menu turns out to be varied, tasty and healthy. Want to try? There is nothing easier!

• Polished corn grits. The grains are deshelled and crushed, and their edges are rounded. Such corn grits differ in particle size, depending on which it is numbered in categories from one to five.
  
• Large cornmeal. The grains are cleaned and crushed, but not polished. Such particles different shapes used to make corn flakes, casseroles and some types of national dishes.
  
• Small cornmeal. The grains are cleaned, crushed and further crushed to make them suitable for production. confectionery, instant cereals and other semi-finished products.
  

However, people with hyperacidity, and especially gastritis or stomach ulcers. But it has a beneficial effect on the intestines, preventing putrefactive processes and stopping fermentation. Corn grits in any form should be included in the diet with weak blood vessels and heart muscle. And it does not cause allergies, so it is part of baby food from the first months of life. Older kids, teenagers and adults can eat corn dishes even every day, fortunately, their diversity is great. Ideas for culinary experiments can be borrowed from national cuisines. For example, Romanians have thick hominy, Italians have nutritious polenta, and Georgians have fragrant porridge gomi. But first, you should learn how to cook classic corn porridge.

Recipes from corn grits
To cook delicious corn grits, you need to choose it correctly. Most often in our stores there is a fairly small corn grits, the particles of which have the same size and bright yellow color. It is this cereal that is the most versatile: cereals, casseroles, soups, and baking fillings are good from it. But still, acquaintance with corn grits is better to start with traditional porridge. Moreover, even she alone has several varieties, the recipes of which are enough for more than one tasty and hearty lunch. We offer you the most successful, time-tested options:

1. Corn porridge on the water. Take 1 cup of corn grits, 2 cups of water, 2 tablespoons of butter, a pinch of salt. Rinse the cereal in cool water. Pour 2 cups of water into a saucepan, season with salt and bring to a boil. Put the washed cereal in boiling water and reduce the heat under the pan to below medium. Stir constantly so that the porridge does not burn, and cook for 25 minutes. Then cover with a lid, put out the fire and leave the corn porridge for 10 minutes on the stove. After this time, put the oil and stir it. Serve hot porridge with cheese 9, especially cheese), greens, vegetables - from specified quantity ingredients makes about 6 servings of porridge. If you increase the volume of water - the porridge will turn out to be more liquid, for an amateur. In addition, you can replace butter with vegetable oil if you are trying to limit the amount of animal fats in your diet.
   
2. Corn porridge with milk. Take 1 cup of corn grits, 3 cups of milk, a handful of pitted raisins, 2 tablespoons of butter, 1 tablespoon of sugar, and half a teaspoon of salt. Sort and rinse the cereal. Soak raisins in boiling water for 5-10 minutes. Pour milk into a saucepan, season with salt and bring to a boil. Then put cereals, sugar into boiling milk, mix and cook over low heat for 25 minutes, stirring regularly. Then put the oil, stir the porridge and tightly close the pan with a lid. Leave for 10 minutes on the stove, then serve. Raisins can be replaced or supplemented with other dried fruits, candied fruits or additives to your taste. Sweet corn porridge can be eaten not only hot, but also cooled down with jam, condensed milk or honey.
   
3. Corn porridge with pumpkin in a slow cooker. Take 1 glass of corn grits, 1 glass of water and milk, 100 grams of pumpkin pulp, 2 tablespoons of butter (can be replaced with vegetable oil), 1 tablespoon of sugar, half a teaspoon of salt. Sort and rinse the grits, completely drain the muddy water. Cut the pumpkin into small equal cubes. Put the grits and pumpkin in a multicooker bowl, salt, add sugar and pour milk and water. Stir, close the lid and turn on the multicooker for half an hour in the “milk porridge” mode. Then add the butter, mix and put in the “heating” mode for another 10 minutes. Cow's milk in this and other recipes, milk corn porridge can be replaced with goat. Instead of or together with pumpkin, try putting an apple, pear, grated sweet carrot and/or dried fruits.
   
4. Corn casserole. Take half a cup of corn grits, half a cup of canned corn, half a liter of milk, 5 chicken eggs, 100 ml cream, 100 grams of ham and hard cheese, 2 tomatoes, 1 Bell pepper, a pinch of salt, ground black pepper and nutmeg, half a bunch of green onions and 1 tablespoon vegetable oil. Salt the milk and bring to a boil, put clean cereals and cook until the porridge is cooked, stirring occasionally. Meanwhile, separate the whites of two eggs and beat them into foam. In the finished, slightly cooled porridge, put two yolks, canned corn and stir. Then add the beaten egg whites and mix again until smooth. Peel and finely chop the tomatoes and peppers. cut the ham in small pieces. Mix the remaining three eggs with cream and beat a little, salt, add spices. Grate the cheese and put half in the cream along with the ham and vegetables. Grease a heat-resistant baking dish with oil and place the porridge on the bottom. Put cream with additives on top, sprinkle with the remaining cheese. Preheat the oven to 200°C. Cook the casserole on the middle rack for about 40 minutes, then let it cool in the oven. Before serving, sprinkle with chopped onion and cut crosswise into several pieces.
   
5. Polenta with cottage cheese and cheese. Take 1 cup corn grits, 1 cup milk, 2 cups water, 100 grams each of cottage cheese and parmesan (it can be replaced with other hard mature cheese), 3 cloves of garlic, a little fresh basil and dill, a pinch of salt and 1 tablespoon of olive oil. Sort the cereal and rinse. Boil 2 cups of salted water, put the cereal and cook over medium heat, stirring occasionally. After 7 minutes, add milk to the pan, stir and reduce the heat to low. Cook the corn grits until the porridge is cooked under the lid, stirring occasionally, for 25 minutes. In the meantime, grate the cheese and add half of it to the finished porridge. Stir until smooth. Lubricate with oil glass mold for baking, put the porridge on its bottom in an even layer of about 1 cm, level and leave to cool. The cooled porridge should freeze. Finely chop the greens, crush the garlic with a press, mix with cottage cheese. Lay out curd filling over porridge and top with remaining cheese. Bake in microwave oven for 5 minutes and leave for another 10 minutes after turning it off.
   

Ways to cook corn porridge on the water

in corn great content silicon, iron and fiber. Present in its composition are very valuable for human body vitamins of groups B, A and E. There is also a whole complex of amino acids.

Therefore, corn porridge should definitely be on your menu, especially since it is involved in the process of cleaning the body - it removes toxins and radionuclides.

In Romania and Moldova it is National dish, and people in these countries are less likely to complain of heart and vascular diseases.

Corn porridge on the water

Ingredients

• butter);
• water - 2.5 cups;
• salt (to taste).

Cooking method

Rinse the corn grits well under running water.

Pour water into a saucepan, put on strong fire and let it boil.

Pour the cereal, mix and let it boil.

Water needs twice as much cereal - to prepare one glass of cereal, you need to pour two glasses of water.

After the porridge boils, reduce the fire to a minimum and add salt to the porridge, cover the pan with a lid. Cook, stirring constantly, for 30 minutes until the porridge thickens.

Remove from heat, put butter into the porridge and stir. Wrap the pan with something warm and leave to infuse for an hour.

If you wish to eat unsweetened porridge, then cheese can be added along with the butter. For this, feta or suluguni, chopped small pieces. You can also add assorted fried to the porridge: onions, mushrooms, bell pepper and tomatoes.

Corn porridge in the oven

Ingredients

• cereals (corn) - 1 cup;
• raisins (kishmish) - 4 tablespoons;
• granulated sugar;
• butter);
• water - 2.5 cups;
• salt (to taste).

Cooking method

Soak the raisins first. Rinse the corn grits, put it in a ceramic pot (thick-bottomed dishes are suitable) - pour boiling water. Add butter and raisins to the cereal. Salt and add sugar to taste. Mix well and cover with a lid.

Preheat the oven to 200 degrees. IN hot oven send porridge.

Cooking time in the oven: 30 minutes.

Remove the porridge from the oven, remove the lid and put in the oven for a short period of time - until the porridge is browned. TO ready porridge when serving, milk can be served separately.

Corn porridge with pumpkin

Ingredients

• corn grits - 1 cup;
• pumpkin - 300 grams;
• butter (butter) - 50 grams;
• honey - 2 tablespoons;
• cream (fatty) - 100 ml;
• salt (to taste).

Cooking method

Wash the grits and cook in lightly salted water until fully cooked.

Wash the pumpkin, peel and cut into cubes.

Pour a small amount of water into a deep saucepan, add cream, honey, and butter to it. Put the pumpkin in the pan and simmer for up to 15 minutes.

Now you need to fill the ceramic pot. Put it in layers - porridge, pumpkin, porridge, pumpkin, and so on until it is completely filled. To cover with a lid.

Preheat the oven to 160 degrees and put a ceramic pot of porridge in it.

Cooking time for porridge in the oven: 30 minutes.

Then remove the lid and put it in the oven to languish for up to 20 minutes. When to appear on the porridge golden brown- she's ready.

note

The total cooking time for corn porridge is one hour. During cooking, its mass should become three times larger.

Helpful advice

If the porridge turned out to be very thick, it can be made rarer if diluted warm milk. You can use cream, yogurt or fruit puree instead of milk.

Corn is one of the most cultivated crops in the world. Prepared from it various dishes: tortillas, polenta, hominy, chips. In our country, corn grits are most often used to make porridge. It is boiled in water to serve with meat or fish as a side dish, and in milk to feed loved ones. delicious breakfast. If you serve it with fruits and berries, then it can even replace dessert. This dish is recommended for diet food, as one of the first complementary foods for babies. Knowing how to cook corn porridge will not hurt any housewife, because it is hearty, tasty and healthy dish will not be superfluous in the family menu.

Cooking features

Cooking corn porridge has its own specifics, depending on what and with what it is cooked. Knowing a few points will allow you to get a result that the chef will be satisfied with.

• Corn grits are crushed corn kernels. It is available in coarse, medium and fine grinding. For sweet porridge usually they use a product of medium grinding, porridge on water is boiled from large and medium cereals. Only small cereals are suitable for baby food, and sometimes, if the child is very small, cornmeal is used instead.
• The duration of cooking porridge depends on the size of the grains. Medium grind corn grits are boiled for 30-40 minutes, coarse grinding - about an hour. If fine grains are used or corn flour, it takes no more than half an hour (20–30 minutes) to cook porridge.
• Corn groats are very soft. You need to take a lot of water for its preparation. For thick porridge(viscous) take 2.5–3 glasses of water per glass of cereal. If you want to cook porridge of medium density - 3.5–4 cups. For liquid porridge- 4.5–5 glasses.
• During cooking, porridge must be stirred often, as it burns very quickly to the walls and bottom of the pan.
• Cooking corn porridge is recommended in a saucepan with thick walls and a bottom, preferably with non-stick coating. You can replace the pan with a cauldron.
• The technology for preparing corn porridge involves laying cereals in boiling water. It is poured in a thin stream or put in small portions, while stirring. Compliance with this requirement will help to avoid the formation of lumps.
• Before cooking porridge, it is recommended to wash the corn grits, and if the food is being prepared for a child, then soak it for a while in clean water. The product contains phytic acid, which in the intestines can combine with calcium, magnesium and iron, preventing their absorption. To get rid of this unnecessary element, it is enough to hold the cereal in clean water for 10-15 minutes.
• Corn porridge is not boiled in milk alone. First, the cereals are boiled until half cooked in water, then milk is added and boiled.
• To make the porridge tastier, it is advisable to add butter to it after cooking, mix and leave to simmer over low heat or just under the lid for 10-15 minutes.

Often, corn porridge is prepared with fruit or other additives. Addendum additional ingredients can also affect the technology of its preparation.

Important! The composition of corn grits is gluten-free, which allows you to include dishes from it in the menu of people suffering from gluten intolerance, as well as children, starting from the 8th month of life. These dishes will not be superfluous on the table of those who suffer diabetes. The product contains a significant amount of B vitamins, tocopherol, magnesium, phosphorus, iron, zinc and copper. This makes corn porridge useful for strengthening nervous system, preventing iron deficiency anemia, improving metabolism. Regular inclusion of this dish in the diet helps to improve the condition of the skin and hair.

How to cook corn porridge in water

• corn grits of medium grinding - 180 g;
• water - 0.75 l;
• salt - to taste.

Cooking method:

• Rinse the cornmeal. Let her dry.
• Boil water.
• Salt the water, Pour the cereal into it, while stirring the contents of the pan.
• If you brought the water to a boil over a fast fire, as most housewives do, then reduce the heat.
• Cover the pot with a lid. Boil the porridge for 40 minutes, stirring it every 5 minutes. If the water runs out before the porridge is ready, it can be added. To do this, you can use only warm boiled water.
• Remove the pot of porridge from the heat, cover with a lid and leave for 10 minutes.

For improvement palatability porridge, you can add butter to it. Do this immediately after cooking. The corn porridge will thicken as it sits, so if you don't want to cut it like a pie, it's a good idea to serve it to the table soon after it's cooked, and don't let it cool.

• corn grits of medium grinding - 90 g;
• water - 0.25 l;
• milk - 0.25 l;
• sugar - 10–20 g;
• salt - a pinch;
• butter (optional) - to taste.

Cooking method:

• Boil water. Put pre-washed corn grits in it. Mix thoroughly so that the cereal does not stick together.
• Lower the heat and simmer until there is almost no water left in the pot. Do not forget to periodically stir the dish so that the porridge does not burn.
• Pour in, stirring, milk. Leave to cook for 10 minutes, stirring the dish from time to time.
• Add sugar and salt, butter. Stir and continue cooking until done. In total, porridge should be cooked for 30-40 minutes.
• Leave the finished porridge to languish under the lid for 10-15 minutes, after which you can lay it out on plates and invite the household to the table.

Cooking corn porridge in milk requires the constant attention of the hostess, but the result justifies the effort.

Corn porridge for a child

• cornmeal or finely ground groats - 15 g;
• water - 100 ml.

Cooking method:

• Pour water over cornmeal, mix well.
• Place the corn container on slow fire. Cook, stirring, for 30 minutes.
• If porridge was cooked from cereals, it must be filtered through a sieve.
• Cool the porridge, and you can serve it to the child.

Corn porridge is introduced into the child's menu from 8–9 months, after he gets acquainted with buckwheat and rice porridges. The first portion should not exceed a teaspoon, gradually increase it, bringing it to the standard for the appropriate age. For children older than a year, porridge can be boiled already with the addition of milk, over time it can be made thicker and not filtered. If a child is older than 2 years old, add a little oil to his porridge, sweeten it slightly, since at this age children no longer consider food without sugar and salt to be tasty enough. It is recommended to feed the baby corn porridge 1-2 times a week.

Corn porridge with pumpkin

• pumpkin (pulp) - 0.3 kg;
• corn grits - 0.2 kg;
• water - 100 ml;
• milk - 0.75 l;
• sugar - 30–40 g;
• ghee - to taste.

Cooking method:

• Rinse the corn grits, put in a thick-walled pan.
• Boil milk.
• Pour hot milk over corn. Stir. Cover and let swell while pumpkin cooks.
• Clean the pumpkin from the pulp with seeds and skins. Cut into cubes about a centimeter in size. Put in a pan, sprinkle with sugar. Add water and simmer on the stove or in the oven until soft.
• Put the pumpkin into the pot with the cornmeal. Stir.
• Put the pan on a slow fire and cook for 30-40 minutes, stirring occasionally.
• Add oil, stir.
• Remove the pan from the heat, but leave the porridge to sweat under the lid for another 15 minutes.

Corn porridge with pumpkin is doubly useful, and many people like its taste. Your household will surely be happy with such a dinner.

Corn porridge with dried fruits

• corn grits - 0.2 kg;
• water - 0.75 l;
• raisins - 50 g;
• dried apricots - 50 g;
• prunes - 50 g;
• salt - a large pinch;
• sugar - 20 g;
• butter - 50 g.

Cooking method:

• Mix water with sugar, boil.
• Pour in the cereal, mix. Turn off the fire.
• Boil the porridge for 30-40 minutes, stirring occasionally.
• Pour boiling water over dried fruits. Drain the water after 10 minutes. Cut prunes and dried apricots into pieces the size of raisins.
• Pour dried fruits into a bowl with porridge, stir. Continue to cook it until the cereal becomes soft.
• Add oil, stir. Remove the saucepan from the heat.

Let the porridge stand under the lid for 15-20 minutes and invite everyone to the table. Despite the fact that the porridge is boiled in water, it turns out tasty and looks appetizing.

Corn porridge is healthy and satisfying. If you learn how to cook it correctly, then you can include it in family menu often, since the recipes for this dish are different, and you will not get tired of it for a long time.