How to cook porridge from corn groats?

Today we have another useful recipe. We will cook cereal from corn. This product is distinguished by an impressive supply of essential elements and a variety of vitamins, but for some reason, most often the hostess bypasses it. Probably, such an unfortunate misunderstanding due to ignorance and ignorance of the algorithm of cooking dishes from it. We are going to correct the situation and tell you how to cook porridge from corn groats correctly.

How to cook porridge from corn groats on the water in a multivark?

Multivarochnoe device knows a lot about cooking any dishes, but especially he succeeds in porridge. Therefore, if you are the owner of this fine kitchen gadget, do not hesitate to cook corn porridge only in it.

Ingredients:

Preparation

Preparing the preparation of cereal from corn groats, rinse it thoroughly until the transparency of the water and place it in the multicastry. Fill the rump with purified water, add salt to taste and add oil. In a post it is possible to use the refined vegetative, and in the rest it is better to add creamy, so all is tasty. We select the mode "Porridge" or "Buckwheat" on the device's display depending on the device and wait for the signal about the program termination. After that, we give the gruel mature minutes fifteen in the "Heating" mode and can serve.

Pumpkin porridge with corn on milk

Especially delicious is corn porridge in milk with pumpkin. Try it, you will definitely like it.

Ingredients:

Preparation

First of all, to give the gourd a special taste, fry corn grits in a dry griddle for a few minutes or until a subtle discolouration changes. After that, rinse the groats carefully, pour the boiled milk and put the infusion and swell.

In the meantime, we will just prepare the pumpkin . If you have a whole fruit, then we will wash it, cut it in half, cleanse it of seeds and outer hard skin, and the necessary quantity of pulp will be shredded with small cubes.

We connect steamed corn groats with milk and a prepared pumpkin in a saucepan with a thick bottom. We add a little salt, add the sugar, stir until all the salty and sweet crystals are dissolved, and then reduce the intensity of heat to the minimum, cover the pan with a lid and toast the mullet to the softness of the corn seeds and the vegetable.

On readiness before serving, fill the porridge with melted butter.