Porridge is an integral part of our diet, a large selection of cereals, variations in their grinding and cooking have always given us ground for a variety of our menus. Corn cereals appeared relatively recently, but due to their taste, nutritional and useful qualities quickly gained popularity, and in some countries, dishes from it became national.
How to cook porridge from corn groats on milk - recipe
Ingredients:
- corn croup - 40 g;
- milk - 150 ml;
- water 100 ml;
- butter - 10 g;
- sugar - 10 g.
Preparation
Corn cereals, produced by different manufacturers, often differ in grinding, it is very shallow, and sometimes it is coarsely ground. So in the latter case, it is better to either avoid buying such cereals or to bring it to the ideal with the help of an ordinary coffee grinder. A large grinding can increase the cooking time by almost two times, and a smaller one will not only reduce the time, but also improve the quality of the porridge. Ideal grinding is when porridge can be called a small grain or a large flour. In corn porridge, the proportions of milk, water and cereals are almost always equal to 1: 4 or 1: 5 (1 is cereal), depending on the desired result.
So, in boiling water, pour the corn groats, with constant stirring, cook for a quarter of an hour. And to prevent porridge, as in principle and everything else, you need not just in a circle, but from the bottom, as if lifting it up, only in this way you almost guaranteed to avoid burning. Then add the butter and cook for another quarter of an hour, just stirring, to prevent burning. And only then pour the sugar, pour in the milk, mix it, hold it on the stove for no more than 3 minutes and, wrapping something like a blanket, set aside for half an hour.
Preparation of pumpkin porridge with corn on milk
Ingredients:
- corn croup - 400 g;
- raisins - 50 g;
- sugar - 100 g;
- prunes - 50 g;
- butter - 180 g;
- water 250 g;
- milk - 250 g;
- dried apricots - 50 g;
- salt.
Preparation
Corn cereals, if desired, grind the coffee grinder, rinse thoroughly and transfer to boiling water. Pumpkin from the peel, cut into pieces so that they easily fit into a spoon. Then sprinkle it abundantly with sugar, and as soon as it releases the juice, put it to cook with a little water. Dried fruits thoroughly scour and pour with warm water, so they will not pull out the necessary moisture from the porridge and at the same time will be very gentle and do not require intensive chewing. Kasha must be stirred, not letting it burn. After the dish add salt, oil, sugar, already almost ready pumpkin and dried fruits. And only then, as you soak a lot of water, pour the milk and hold on the stove for about five minutes. Then necessarily wrap in a blanket and set aside for half an hour.
Corn porridge on milk with fruit additive
Ingredients:
- corn croup - 400 g;
- banana - 1 piece;
- apple - 1 piece;
- water 250 g;
- milk - 250 g;
- pear - 1 piece;
- butter - 180 g;
- sugar - 70 g;
- salt.
Preparation
Apple and pear alternately bake in the oven or microwave, then separating the peel, cut into small slices. Rinse the corn and send it to boiling water. After cooking the porridge as usual for about a quarter of an hour,
Now, to stir up the porridge should be especially careful, since you can turn fruits into porridge as well. And already 5 minutes before the finale, put in the cut banana and pour in the milk, then wrap the pan and leave it to stand for at least half an hour. Fans of spices can use cinnamon or vanilla, they will give the porridge a more exotic taste and will not leave indifferent children, especially if you add chocolate icing already directly on the laid out porridge on a plate.