Corn porridge recipe for preparing a side dish for chicken. Banosh, polenta, hominy and other delicious corn grits

The birthplace of corn is considered to be Central and South America, which, due to climatic features, can boast of huge plantations. In Russia, the plant became widely known with the light hand of Khrushchev, but it appeared much earlier. In the hot tropical homeland, corn is called "maize". Cobs are eaten whole, they are made into flour and cereals. So how to cook corn grits, how is it useful and can it be harmful?

Corn grits: benefits and harms

The product is rich in carbohydrates, amino acids (lysine and tryptophan), fiber. Contains many trace elements and vitamins: copper, iron, boron, magnesium, nicotinic acid, vitamin A, rivoflavin, cyanocabalamin, thiamine. Corn dishes are able to remove toxins and heavy metals from the body, activate the defenses, and are great for baby and diet food. Dishes from corn grits are easily absorbed by the body.

You can not use the product in the presence of ulcerative defects of the mucous membrane of the stomach and intestines. With insufficient body weight, it is better to exclude cereals from the diet, as it can reduce appetite.

corn dishes

You can cook a wide variety of dishes from corn, from side dishes to baked goods. Milk porridge made from corn grits is the perfect start to the day. Flour is often added to baked goods: cakes, buns, pancakes. Mamaliga from corn grits will be a good side dish for meat and fish. Boiled cobs are tasty, and in conditions of industrial production, flakes and sticks are produced from a useful plant.

Cooking features

How to cook corn grits to surprise your family with a delicious dish? Not many people like cereal, but that's because they don't know how to cook it properly. The peculiarity of cereals is such that for its complete boiling, you need to “create conditions”. Delicious, crumbly porridge is obtained in a Russian oven. Nowadays, it is quite difficult to find, but you can try to get closer to the kitchen conditions of our grandmothers.

To cook porridge, you need to take a pan with thick walls and a bottom. It is better to cook in the oven or, after turning it off, wrap the container with corn mamalyga with a warm scarf or blanket for a while. In the process of languishing, the dish becomes more aromatic and richer.

Cornmeal porridge

Corn porridge can be "solo", or it can have additives that are sweet and not very sweet. Dairy or water-cooked porridge with pumpkin, dried fruits, nuts, honey is a great start to the day. A dish with the addition of roasted onions, tomatoes, carrots, bell peppers or cheese serves as an excellent side dish for meat and white fish. It is important to know how to cook corn grits so that it turns out tasty and crumbly.

Corn and pumpkin - what could be tastier?

To prepare a dish of corn grits with pumpkin, you need to take 1 cup of cereal, 3 cups of liquid, 600 g of pumpkin without peel, salt, sugar to taste. It is necessary to cut the pumpkin into small cubes, pour milk or water into the pan, add the pumpkin and cook it for 10 minutes. Add cereal and cook for another 20 minutes. Salt, sugar porridge and leave to languish over low heat for 40 minutes. The dish turns out to be slightly sweet, crumbly, fragrant and unusually tasty. Corn porridge with dried fruits and nuts is also prepared. Honey is added at the stage of languishing the dish.

Corn porridge for meat

For a delicious side dish, cereals and frying are prepared separately. While the corn porridge is cooking on the water, you need to stew the vegetables. Onions, carrots, herbs, bell peppers, tomato paste or fresh tomatoes are great. All vegetables are chopped and sautéed in vegetable oil. Then add a little water and simmer over low heat. Before leaving the corn porridge to languish, vegetable frying is added to it and mixed thoroughly.

Cornmeal Baking

Supermarkets often offer customers to buy baked goods with the addition of cornmeal. It is prepared from cereals by special grinding. Baking acquires a beautiful golden color and a delicate aroma. Cakes, buns, bread become healthier and more nutritious. Any housewife can independently prepare flour from healthy cereals by grinding cereals in a coffee grinder.

During the preparation of the dough for pancakes, buns, pies, you need to add a little cornmeal and bake as usual. The process of baking flour products does not suffer. You can completely replace wheat flour with corn flour, then baking will become as healthy and very fragrant as possible.

Multicooker Recipes

The slow cooker has become a real assistant to the modern housewife. You just need to lay all the products in the miracle pan, and it will do the rest of the work itself. The slow cooker serves as an ideal utensil for making corn porridge: conditions similar to a Russian stove are created in the “electric saucepan”. Corn grits in a slow cooker are ideally boiled soft, it becomes tasty and fragrant. In it you can cook a casserole, cream soup, a dish for baby food.

To make corn grits delicious, it is important to observe the exact proportions. The cookbook that comes with the multicooker contains the best recipes for a particular model of the appliance. With the right ratio of cereals and liquids, ideal dishes are obtained.

word corn

The Italians call corn porridge with the elegant word "polenta", they praise and love it in every possible way. In Russia, unfortunately, hominy from corn is more often eaten by pets, and this is wrong. What to cook from corn grits to please the household? How to serve a dish so that it looks appetizing? Now you know how to cook corn grits and how much delicious you can cook from healthy cereal. Nutritionists say: "solar" cereals are a real storehouse of health! Cornmeal dishes are always healthy and tasty. Enjoy your meal!

Given the rich chemical composition, high content of minerals and trace elements, vitamins, corn grits is recognized as one of the most useful and valuable food products. Dishes from such cereals, especially side dishes, are considered extremely healthy, so adherents of a healthy, balanced diet love to feast on them.

What are the benefits of corn porridge? This type of cereal is able to quickly and efficiently cleanse the human body of toxins, harmful substances and mucus. In addition, such a dish controls and normalizes the level of cholesterol in the blood. Corn porridge should be present in the diet at least three times a week. The proposed step-by-step recipe will help you familiarize yourself with how to properly and tasty cook corn porridge for a side dish.

Cornmeal garnish is great for foods like meat, seafood, fish, and vegetables. If you follow the proposed recipe, you can cook a stunningly tasty, tender, healthy and nutritious meal for lunch. The most popular dish prepared from this cereal is porridge. It can play the role of a delicious side dish or act as an independent, full-fledged dish. There are a huge number of recipes for its preparation, which are available in every national cuisine. This is due to the fact that corn is grown all over the world, so dishes from it are extremely popular and in demand.

As for the process of cooking cereals, it needs close attention. The thing is that the croup increases in size. It is necessary to fill it with water during cooking in a ratio of 1 to 4. It is important that the porridge does not burn, for this purpose it is constantly stirred. However, before cooking, it is advisable to rinse the corn grits, soak in water for 2 hours. This will shorten the cooking time. Basically, it is cooked for about fifty minutes, but after soaking, this process lasts no more than twenty-five minutes.

Before you cook porridge for a side dish, you must remember that it will not turn out crumbly. Thick porridge is served with fish and meat dishes. It is interesting that it can be cut into portioned pieces, poured with sauce or gravy. If you make an original unusual shape out of porridge, then you can easily serve a side dish to the festive table. This porridge goes well with cheese, garlic and sour milk sauce with herbs.

Ingredients

Cooking

1. First of all, it is necessary to peel the carrots and onions, then rinse in running water and dry. Chop the onion finely.

2. As for carrots, they are cut into small cubes or grated.

3. The ideal dish for cooking this dish is a thick frying pan or cauldron. If there is no such container, then an ordinary deep frying pan is quite suitable. Put it on the stove, pour in vegetable oil and heat thoroughly. Send the chopped onion to the hot oil, pass for at least three minutes.

4. Then you can add carrots, fry for four minutes. If you cut carrots into cubes, then you need to pour about 50 milliliters of water into the pan and cover with a lid. Simmer for at least another five minutes.

5. After that, prepare the required amount of corn grits, add it to the vegetables. If you use finely ground corn, then you should first pour in water, then pour in the dry component of the recipe. This is done to avoid the formation of lumps.

6. If a cauldron is chosen as a container for cooking, then after filling the cereal, it is necessary to pour three hundred milliliters of boiling water. However, for cooking in a conventional frying pan, you need to use at least four hundred milliliters.

7. Add turmeric, salt to taste, stir and cover with a lid. The duration of subsequent cooking on minimum heat is about twenty minutes. If the cereal is finely ground, fifteen minutes is enough. Remember to constantly stir the contents of the pan. If necessary, you can add a little warm water.

8. When the garnish has the desired consistency, you can remove the pan from the stove. Leave to languish under a closed lid for fifteen minutes. A ready-made side dish will serve as a great pair for a piece of meat and a fresh vegetable salad.

Video recipe

Preparing the proposed dish is as easy as shelling pears, just follow the instructions of the recipe and do not neglect the useful recommendations. The recipe is simple and chic, so take note of it.

Have you ever wondered how to cook corn grits? If you don't have kids, it's unlikely. Yes, and for children, you probably cooked porridge with milk and nothing else. And let's see what else can be cooked and how corn grits are generally useful. it is presented below.

To begin with, the correct name for corn grits is maize. Its ancestral home is South America, and this culture itself is very ancient. Corn has a lot of useful properties, and most importantly, it has the unique ability not to lose nutrients after heat treatment.

porridge recipes

Believe me, porridge from this cereal can also be cooked in very different ways. Let's start with the most common recipe.

Corn porridge: a classic recipe

Soak 4 large spoons of raisins in warm water for 10 minutes. Rinse a glass of corn grits, pour 2.5 cups of hot water over it, add salt, a little butter and raisins to taste. Then the pan must be covered and put in the oven. Ready porridge should be soft. Mix it up and add a little more oil. When serving, add sugar to taste.

Porridge with feta cheese or cheese

It is very tasty to eat corn porridge with salty. To do this, boil a glass of cereal (you can in the oven, as in the previous recipe, or you can in a saucepan, the main thing is that it becomes soft). You need to add sugar to the porridge to make it sweet enough. Then you need to chop 100 g of feta or cheese and sprinkle it with porridge already on a plate. The combination of sweet and salty is very spicy.

Corn grits: recipes for casseroles

Porridge from this cereal is very tasty if you make a casserole out of it.

Casserole with corn and cottage cheese

600 g of cottage cheese must be rubbed through a sieve to become very small. Add 4 egg yolks, 100 ml of milk, 20 g of butter, 60 g of sugar, a little vanilla, 50 g of flour, 30 g of raisins (or walnuts - whichever you prefer), mix everything well, and then gently add 4 beaten into protein foam. This fragrant mass must be put in a saucepan, previously sprinkled with crackers, and baked. When serving, drizzle with sour cream.

Casserole with corn, minced meat and vegetables

Pour 100 g of corn grits into 400 ml of boiling meat broth and cook for 15 minutes. Soak one stale bun in water, squeeze and knead with your hand. Mix it with 1 egg and half a kilogram of ground pork and beef. Season with pepper, salt and nutmeg.

Put the porridge in a mold, put the minced meat on top and bake for about half an hour. In the meantime, cut 100 g of carrots into small pieces and boil together with 200 g of green peas in 100 ml. broth. Put the carrots with peas on the minced meat, sprinkle with grated gouda cheese (200 g) on ​​top and bake for another 10 minutes.

Corn grits: baking recipes

Mchadi (cakes)

Two glasses of corn grits should be washed, salted and gradually, little by little, add hot water to it and knead. First mix with a spoon, and when it becomes plastic, start kneading with your hands, like regular dough. The ideal mchadi dough should be sticky. Then from it, again with your hands, you need to separate small pieces and form cakes (their thickness should be no more than a centimeter). In a frying pan, you need to heat the sunflower oil and fry the cakes on it on both sides (they should be covered with a golden crust). To keep the tortillas from getting oily, place them on paper towels to absorb the oil. The last step is to cut the ready-made still hot cakes along and put thin pieces of cheese inside, for example, suluguni. It will melt slightly from hot cakes, and you will get a very tasty dish!

Pie on curdled milk

200 g must be mixed with a pinch of soda. Another 200 g - with a spoonful of sugar, two glasses of curdled milk, 3 eggs, a spoonful of butter and a pinch of salt. Mix everything thoroughly and combine both mixtures. Put this dough on a baking sheet and bake for 40 minutes. You will get a delicious low-fat cake. It can be served with sour cream or jam.

I hope now you will not have a question what to cook from corn grits!

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 everyone has replaced tasty and healthy food with fast food. Moreover: more and more young housewives are striving to feed their loved ones with 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 of various shapes are 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 the production of confectionery, instant porridge and other semi-finished products.
  

However, people with high acidity, and especially gastritis or stomach ulcers, should be carefully prepared and consumed corn grits. 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 at least every day, fortunately, their variety 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 gomi porridge. But first, you should learn how to cook classic corn porridge.

Recipes for corn grits
To cook delicious corn grits, you need to choose it correctly. Most often in our stores there are quite small corn grits, the particles of which are of 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, it is better to start acquaintance with corn grits with traditional porridge. Moreover, even she alone has several varieties, the recipes of which are enough for more than one tasty and satisfying dinner. 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 the porridge hot with cheese 9, especially feta cheese), herbs, vegetables - from the indicated amount of ingredients, about 6 servings of porridge are obtained. 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 milk corn porridge recipes can be replaced with goat's. Instead of or along with pumpkin, try putting an apple, pear, grated sweet carrot and/or dried fruit into the porridge.
   
4. Corn casserole. Take half a glass of corn grits, half a glass of canned corn, half a liter of milk, 5 chicken eggs, 100 ml of cream, 100 grams of ham and hard cheese, 2 tomatoes, 1 sweet pepper, a pinch of salt, ground black pepper and nutmeg, half a bunch of green onions and 1 tablespoon of 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 mix. Then add the beaten egg whites and mix again until smooth. Peel and finely chop the tomatoes and peppers. Cut the ham into 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 of corn grits, 1 cup of milk, 2 cups of water, 100 grams 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. Grease a glass baking dish with oil, spread 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. Put the curd filling on the porridge and cover with the remaining cheese. Bake in the microwave for 5 minutes and leave for another 10 minutes after turning it off.
   

Cooking corn grits requires some skills so that it is homogeneous in the finished dish, without lumps. The corn grits recipe with a photo shows how to cook, for example, polenta and mamalyga. Although the recipes for cooking corn grits are not limited to these dishes. Corn dishes are not only cereals, but also casseroles, thick stews and even pastries. Corn grits recipes vary depending on the grind of corn grits used. For baking and polenta, finely ground cereals are chosen; for many cereals, corn is ground more coarsely.

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