How to cook corn porridge in milk or water

Corn is one of the most widespread crops in the world. It is used to prepare a variety of dishes, including hearty, delicious porridge. It is brewed using water for a delicious side dish, and in milk for a hearty, healthy breakfast. Here are simple recipes for the correct preparation of corn porridge.

The subtleties of cooking

The dish in question is tasty and simple, but requires a certain skill in the process of its preparation. Knowing some of the subtleties will help you achieve an excellent result, even in the absence of culinary experience:

1. The duration of cooking directly depends on the size of its grains. A medium-sized product should be kept on fire for about half an hour, a coarse one – for 1 hour. Small grains or cornmeal will cook very quickly: 20 minutes should be enough.

2. The crushed corn kernels used to make the corresponding grits can have different grinds. For a product prepared with milk, medium grind is best, for versions made with water, coarse. But for children, it is worth using an exceptionally fine grind, and even better – corn flour.

3. When cooking cereals, it is necessary to stir the mass periodically, as it often burns to the bottom of the pan.

4. When cooking corn porridge, thick-walled dishes are more suitable, preferably with a non-stick coating.

5. Even if you use milk for cooking, they just cannot do it: you still need to use water – when cooking until half cooked, then add milk.

6. To avoid the appearance of lumps, it is necessary to pour the cereal into the boiling water in a small stream with the obligatory stirring.

7. Before preparing a dish, it is imperative to rinse the cereals, and if the product is prepared for a child, also soak it for a certain period of time. The fact is that cereals contain phytic acid, which often slows down the absorption of magnesium and calcium.

Water dish recipe

To prepare a product in water, you need to take:

1. corn grits – 200 g;

2. water – 1 l;

3. salt to taste.

Rinse the cereal thoroughly and let it dry. At this time, put water on fire and bring it to a boil. Salt. Pour the cereal in a small stream and mix thoroughly. If the water was boiling over high heat, reduce it. Place the lid on the cookware. Cook the cereals over low heat for 30 minutes, remembering to stir it.

If the water evaporates too quickly, and the product does not finish cooking, you can add more liquid (use pre-boiled water that has not yet cooled down). The finished dish should be removed from heat and allowed to stand for 10 minutes. You can add butter to enhance the flavor. Serve hot.

Milk recipe

For porridge with milk, take:

1. corn grits – 100 g;

2. water and milk – 300 ml each;

3. salt, sugar – to taste.

Put water on fire and boil. Rinse the cereals thoroughly and immediately put them in a bowl of boiling water, be sure to stir. Reduce the heat. Keep on the stove until the water is almost completely boiled away. Then gradually add the milk, gently stirring the almost finished product. Cook for about 10 minutes. Pour in salt and sugar, add oil if desired. Keep on fire until tender. In general, the cooking process should not exceed 40 minutes.

Baby Corn Porridge Recipe

For the preparation of baby food, finely ground or flour is suitable. You will need:

1. groats – 30 g;

2. water – 200 ml.

Fill the product with water, stir and leave for a while. Put the corn grits on low heat, cook for about half an hour, stirring occasionally. If you did not cook flour, be sure to strain the finished dish through a sieve. Feed the child only chilled porridge.

Note: corn porridge can be introduced into the child's diet only when he reaches 9 months of age and only after his 'acquaintance' with rice and buckwheat. The first portion should be no more than a teaspoon. For babies over 1 year old, an unstrained option is already suitable.

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