In addition, that the dishes from corn cereals are extremely useful and nutritious, with proper preparation they still have very worthy taste characteristics. By including such culinary compositions in your diet, each hostess will satisfy the needs of the whole family.
What to cook from corn?
If there is corn groats, recipes for cooking dishes from it will help to apply the product in home cooking efficiently and deliciously.
- The easiest way to cook cereals is to cook porridge from it, using water, milk or broth as a liquid base. Classic taste of this dish is easy to diversify by adding vegetables, fruits or meat ingredients.
- If you supplement the basic component with a portion of wheat flour, you get a delicious batch of corn cereals: cookies or bread, pancakes or fritters, all kinds of pies or casseroles.
- Corn groats are the basis for the preparation of many traditional dishes of different peoples. Among them are popular Italian polenta, Moldavian or Romanian hominy, Georgian cakes mchadi.
Porridge from corn groats on milk - recipe
A delicious cereal cereal porridge on milk can become an ideal dish for a dietary table, baby food and a diet for those who try to consume healthy healthy food. To make the groats well boiled, it is initially cooked to half-cooked in water, and then continue cooking with milk.
Ingredients:
- corn croup - 1 glass;
- water - 2 cups;
- milk - 2 cups;
- granulated sugar - 1 tbsp. a spoon;
- Butter - 2 tbsp. spoons;
- salt - 1/3 tsp.
Preparation
- The groats are poured into boiling water and cooked with stirring until the liquid is completely absorbed.
- Pour the boiled milk to a boil, add salt, sweeten to taste and continue cooking with frequent stirring for 20 minutes.
- Ready porridge served hot, complementing it with butter.
Porridge from corn groats on water - recipe
If the topic for study at the beginning hostess - corn groats, recipes for cooking an elementary garnish from her or a self-made dish with the addition of meat or other ingredients should be considered first. The easiest way to cook a thick porridge on the water, which if desired, complement the meat.
Ingredients:
- corn croup - 150 g;
- water - 800 ml;
- pork - 500 g;
- onions and carrots - 1 pc .;
- vegetable oil - 2 tbsp. spoons;
- salt, ground black pepper.
Preparation
- Fried in vegetable oil sliced rather small meat.
- Add shredded onions and grated carrots, brown for 15 minutes.
- Lay corn groats, pour boiling water, season the mass to taste.
- After repeated boiling, cornmeal with meat should languish on a quiet fire for about 40 minutes.
- From time to time, the dish should be stirred.
Hominy from corn groats - recipe
Further on how to cook one of the national dishes of Moldovan cuisine, extremely popular among the peoples of the Caucasus. Like all traditional dishes from corn grits, hominy has its own cooking and serving characteristics. Hot porridge sprinkled with grated cheese, brynza, supplemented with fried cracklings, mushroom toast or simply sprinkled with sugar or watered with honey, jam (for a sweet version).
Ingredients:
- corn croup - 150 g;
- water - 800 ml;
- salt.
Preparation
- In a cauldron or a pot with a thick bottom and walls, heat the water to boiling, add salt to taste and gradually pour corn groats, continuously stirring the contents of the vessel.
- Cook the porridge with frequent stirring for 40 minutes, keeping a minimum fire under the container.
- Thick cornmeal from corn groats is served to a hot table.
Soup with corn groats - recipe
Prepare delicious dishes for the first of corn cereals, both in intricate and multicomponent, and in simple and concise recipes, using those for subsequent culinary experiments. Boil soup on chicken or beef broth, and for a lean version with mushrooms or just on the water.
Ingredients:
- corn croup - 0,5 glasses;
- water or broth - 1.5 liters;
- potatoes - 5 pcs .;
- onions and carrots - 1 pc .;
- oil - 2 tbsp. spoons;
- greenery - 0.5 beam;
- bay leaf - 1 piece;
- peas of sweet pepper - 2 pcs .;
- salt pepper.
Preparation
- Cover the prepared cereal with boiling water or broth, cook for 45 minutes.
- They put potato cubes, and after 5 minutes of boiling, onion and carrots saved in oil.
- Season soup with corn grits, add laurel, pepper, greens, warm up to the softness of the potatoes and serve to the table.
How to cook polenta from corn groats?
Polenta from corn groats is a recipe from Italian cuisine, which in fact is nothing more than cooking well-boiled corn porridge. In Italy, the dish is made from corn flour, served with a wide variety of sauces, used as a basis for all kinds of casseroles, snacks and even desserts.
Ingredients:
- corn croup - 1 glass;
- water - 4 cups;
- salt.
Preparation
- Corn cereals grind in a coffee grinder until flour is obtained.
- Boil water, add salt.
- Continuously stirring, pour into boiling liquid corn flour.
- Boil the mass with frequent stirring until thickened or until the moment the code mass will stick to the spoon and depart from the walls of the dishes.
Cutlets from corn groats
For vegetarians or those who keep fasting, they will be interested in dishes from corn cereals, the recipes of which are executed without the addition of oil and other products of animal origin, and the result is quite suitable for a self-serving meal. Ruddy cutlets made from thick corn porridge can be served with vegetables or sauce for dinner, lunch or breakfast.
Ingredients:
- corn croup - 0,5 glasses;
- potatoes - 2 pieces;
- greens - to taste;
- vegetable oil - 50 ml;
- sour cream or lean mayonnaise - 2 tbsp. spoons;
- salt pepper.
Preparation
- In boiling, salted water, sprinkle the croup and cook with stirring until the softness of the disintegration.
- After cooling, add crushed potatoes, greens, a spoon of butter and sour cream to the porridge.
- Salt mass, pepper, mix.
- Decorate round cutlets and fry them in vegetable oil on both sides.
Pancakes from corn groats
Dishes from corn groats - a real find for those who are contraindicated in the use of gluten and as a result of baking from wheat flour. In addition, with a skilful approach, such culinary creations are surprisingly delicious and will appeal to any fastidious eater. You can make sure of this by preparing ruddy pancakes according to the following recipe.
Ingredients:
- corn croup - 200 g;
- milk - 250 g;
- eggs - 2 pieces;
- sugar - 3 tsp.
- salt - a pinch;
- vegetable oil - 2 tbsp. spoons.
Preparation
- Grind the grits in a coffee grinder until flour is obtained, and then mix with salt, sugar.
- Whisk eggs separately with milk, mix with dry ingredients, stirring with whisk until dissolving lumps, add oil.
- Bake pancakes from corn grits in a traditional way on a heated frying pan.
Cookies from corn groats at home
Having executed the following recipe, it will be possible to prepare delicious cookies from corn groats which should be taken the finest grind or grind for a more delicate taste of the finished products in a coffee grinder. If there is no desire to use a peel of citrus, flavor the base with vanilla or cinnamon.
Ingredients:
- cereals for corn and wheat flour - 150 g;
- Butter - 170 g;
- eggs - 2 pieces;
- sugar - 150 g;
- salt - a pinch;
- orange or lemon peel - 1 teaspoon.
Preparation
- Combine the groats with flour and a pinch of salt.
- In another container, grind the butter with sugar, add one egg each, whisk.
- Mix the egg mass in the flour mixture, spread the portions of the obtained dough into parchment.
- Bake the biscuit at 190 degrees for 15 minutes.
Fritters from corn cereals
Looking for lean dishes from corn grits or versions for a gluten-free diet, the simplest thing you can cook is tasty ruddy fritters . In contrast to classic products baked from semi-liquid dough, the food under this recipe is made in the form of round cakes from a custard thick corn basis.
Ingredients:
- corn croup - 2 cups;
- water - 2.5 cups;
- sugar - 2 teaspoons;
- salt;
- oil for frying.
Preparation
- Corn grains are turned with a coffee grinder into flour, mixed with sugar and salt.
- Water is brought to a boil and, pouring a little to the dry mixture, a dense but soft dough is kneaded.
- Form the round fritters and fry them in a warmed vegetable oil to a blush on both sides.
Bread with corn groats in the oven
Surprisingly fragrant, bright, sunny in color and stunningly delicious turns bread with corn groats , which, like in other cases with baking, it is preferable to grind for a smaller caliber or flour condition in a coffee grinder. Fresh yeast can be substituted in the recipe with two spoons of dry.
Ingredients:
- Corn cereals and wheat flour - 200 g;
- milk - 250 ml;
- fresh yeast - 40 g;
- granulated sugar - 1 tbsp. a spoon;
- egg - 1 piece;
- oil - 1 tbsp. a spoon;
- salt - 1 teaspoon.
Preparation
- In warm milk, dissolve the sugar, dissolve the yeast and leave in the heat for 15 minutes.
- Add a mixture of beaten eggs and salt and wheat flour with the chopped croup.
- Knead the dough, adding oil, leave for the approach for 2-3 hours, once in the process of being kneaded.
- Spread a round cake on parchment, sprinkled with flour, and bake bread for 45 minutes at 180 degrees.
Casserole Casserole
Casserole from a corn groats, recipes of which differ in the composition and the final taste, always turns out delicious, nutritious and appetizing. Especially appropriate idea seems to prepare a similar dish, if there is left after yesterday's dinner ready corn porridge or polenta.
Ingredients:
- corn croup - 300 g;
- water - 1 l;
- fresh or dried tomatoes - 400 or 150 g;
- canned corn - 40 g;
- green onions - 1 bunch;
- sauce pesto - 100 g;
- mozzarella - 200 g;
- cedar nuts - 50 g;
- oregano - 2 pinch;
- salt, pepper, basil, olives.
Preparation
- They fill the rump in boiling water, add salt and cook with stirring until thick and ready.
- After cooling add the porridge with green onions, corn, pepper and oregano spread into a shape, level.
- From above grease a pesto casserole, lay out tomatoes, mozzarella and nuts.
- Send the dish for 20 minutes in a heated to 180 degree oven, served with basil and olives.
Mask from corn groats
Like other Georgian dishes from corn grits, the mchadis are prepared from a laconic set of ingredients, but they turn out to be nutritious, aromatic and ruddy. Products can not only be fried in a pan, but also bake in the oven until blush. Serve cakes with slices of suluguni, other cheese or bacon.
Ingredients:
- corn croup - 2 cups;
- water - 2 cups;
- salt - 0,5 tsp.
- oil for frying.
Preparation
- Grind the cereal in a coffee grinder to flour.
- Add salt to the flour and, adding portions of boiled water to boiling, knead first with a spoon, and then with dough hands.
- Separate portions of dough, roll balls from it, gently press.
- Fry cakes from corn groats in a frying pan to a blush from two sides.
Corn Pie Cake
If the usual recipes for homemade pastries are fed up, and you want to try something new, it's time to bake a pie from corn groats on kefir . To ensure that the finished product does not feel stiff grains, they are preferably pre-ground before obtaining a structure of coarse flour.
Ingredients:
- wheat flour - 1 cup;
- corn croup - 1 glass;
- kefir - 1 glass;
- sugar - 150 g;
- eggs - 2 pieces;
- oil - 2 tbsp. spoons;
- baking powder - 1 tbsp. a spoon;
- raisins - 100 g;
- margarine - 50 g;
- salt, vanilla, sugar powder.
Preparation
- Beat the eggs with sugar.
- In another bowl, mix the dry ingredients, grind the grits first in a coffee grinder.
- Add egg mass, yogurt, vegetable oil and margarine, mix and beat a little.
- Add raisins, transfer the mass into a mold and bake for 40 minutes at 180 degrees.
Corn Croup in the Multivariate
Those who are frightened off by the tedious long stirring of porridge during cooking, should be used for its preparation by a multibar. How much to cook corn groats in the device will depend entirely on the caliber of its grinding and the possibilities of the device: the availability of the function of the pressure cooker and the power of the appliance.
Ingredients:
- corn croup - 1 glass;
- water - 3 cups;
- milk - 2 cups;
- butter - 1 tbsp. a spoon;
- salt - to taste.
Preparation
- In the bowl, pour in croup, pour in water and milk, add salt.
- Turn on the "Porridge" or "Milk porridge" mode.
- After 1.5 hours, check the garnish from corn groats for readiness, if necessary, evaporate the moisture on the "Bake" or continue cooking in the previous regime.