To prepare corn porridge with milk according to classic recipe you will need:
- 2 glasses of water;
- 1 glass of milk;
- salt - to taste.
After pouring the washed corn grits into the pan, pour it clean water, then put it on fire. Bring the porridge to a boil, then reduce the heat and simmer, stirring continuously. Salt the porridge to your taste. Once it has completely absorbed the water, turn off the heat.
After this, pour the milk into the porridge, put it on low heat again and cook for about 2-3 minutes. Turn off the heat again, wrap the pan with porridge in a towel and let it stand for a few minutes. Then place it on serving plates.
Recipe for sweet corn porridge with milk
To make corn porridge sweet and more appetizing, you can cook it with the addition of vanilla sugar, and finally add dried fruits to it.
To prepare this dish you will need:
- 1 glass of corn grits;
- 3 glasses of water;
- 2 glasses of milk;
- 1/2 small bag of vanilla sugar;
- 2-4 tbsp. Sahara;
- 50 grams of butter;
- salt - to taste;
- dried fruits.
After washing the corn grits, place it in a saucepan and fill it with water, then put it on the fire. After the water boils, reduce the heat and cook the porridge until the water is completely absorbed into the cereal.
Then pour the milk into the pan. Put salt and sugar there - vanilla and regular. Cook the porridge over low heat until done. When cooking is complete, place in butter, as well as dried apricots, raisins, berries or nuts.
Corn porridge with pumpkin in milk
To prepare milk corn porridge with pumpkin, take:
- 300 grams of pumpkin;
- 1 glass of corn grits;
- 1 tbsp. Sahara;
- 3 glasses of milk;
- salt;
- melted butter.
Before preparing the porridge, fry the corn grits in a dry frying pan without adding oil. When the cereal acquires a slightly golden hue, pour hot milk over it and leave for about 30 minutes so that it has time to swell.
Peel the pumpkin from the pulp, peel and seeds so that only the hard part of the fruit remains, and then cut it into small cubes. Sprinkle these cubes with sugar, then start heating them over low heat. The pumpkin will quickly release juice, which will make a sweet dressing for porridge. It is important that the vegetable is boiled until tender.
Then combine the pumpkin with corn porridge, add salt, boil, remove from the stove, cover with a lid, wrap in paper and a warm towel. When the porridge rests, it will be even more aromatic and tasty. It should be served with melted butter.
In our country, porridge has been loved for a long time.
They are healthy, tasty, and easy to prepare.
Usually, many people prepare buckwheat, rice, millet porridge, occasionally diluting them with oatmeal and semolina porridge.
But not everyone remembers corn porridge, or they remember, but are in no hurry to buy corn porridge because they don’t know how to cook it.
Often it turns out to be harsh and not very tasty.
But, knowing some nuances and following detailed instructions, from corn grits you can prepare excellent corn porridges with milk, and not only sweet ones, but, for example, with mushrooms and vegetables.
How to cook corn porridge with milk - general cooking principles
Properly prepared corn porridge with milk can be an excellent breakfast or a hearty, but not weighing, dinner. Sweet porridge is served with fruits, berries, honey, jam. Unsweetened - with meat, mushrooms, vegetables. However, even without additions, corn porridge with milk turns out tasty and complete.
Corn porridge is not difficult to prepare, the main thing is to follow a few requirements:
1. Corn grits must be rinsed before cooking. You can simply put the cereal in a saucepan, fill it with water, drain, repeat the procedure until clear water. Or pour the cereal into a sieve with a mesh of a suitable size and rinse under running water. The second option is convenient because it takes less time and the cereal turns out cleaner.
2. Next, put the porridge in a saucepan with thick walls and bottom, first fill it with water and simmer until it boils completely, only then add milk and additional ingredients to taste: salt, granulated sugar, sweet butter, fruits, vegetables and more.
3. Cook corn porridge for an average of 15 minutes. It all depends on the grind size. For example, preparing porridge from corn flour does not take more than 10 minutes, finely ground grains - 15 minutes, medium - 20 and coarse - 25 minutes. The process can be speeded up even if you have coarse grains: after the porridge has simmered in water, immerse the blender in it and grind, and then pour in milk.
4. To prepare thick porridge, use about three glasses of liquid, for thinner porridge - at least four to five glasses.
5. Please note that the cooked porridge thickens during the infusion process. Focus on this fact when adding milk and additional ingredients.
1. How to cook corn porridge with milk
A couple of glasses of water
3/4 cup corn grits;
A glass of milk;
1. Pour the cereal into a saucepan of a suitable size and fill it with two glasses of water.
2. Bring the mixture to a boil, reduce the heat to low. After adding salt, cook until the water is completely absorbed, stirring the porridge from time to time so that it does not burn.
3. Pour in the milk without leaving the stove and cook the corn porridge for five minutes.
4. Remove from heat, mix thoroughly, wrap in a warm towel or blanket, let sit and soak for 20-30 minutes.
5. Serve sprinkled with sugar or pour honey. Season with butter if desired.
2. How to cook sweet corn porridge with milk and dried fruits
A glass of corn grits;
Three glasses of water;
Two glasses of milk;
80 grams of sugar;
Half a packet of vanilla sugar;
A third of a stick of butter;
Dried fruits to taste (raisins, dried apricots).
1. Rinse the corn grits and place them in a saucepan.
2. Fill with water, bring to a boil over high heat, then reduce the heat and simmer the porridge until all the water is absorbed.
3. Pour in two glasses of milk, add salt and two types of sugar. Cook the corn porridge over low heat until fully cooked.
4. Add butter. Mix.
5. Place the porridge into plates, sprinkle with pre-soaked, thoroughly washed, chopped dried fruits.
3. How to cook corn porridge with milk and banana
200 grams of corn grits;
Two glasses of water and milk;
Salt and sugar to taste;
30 grams of butter;
Two bananas.
1. Pour the cereal into a pan, rinse it, and fill it with a glass of water.
2. After boiling, add a little salt and, if necessary, granulated sugar.
3. Simmer the porridge over low heat for about 10 minutes, then grind it with an immersion blender.
4. Pour hot milk over the corn mixture and add butter.
5. Bring to a boil, turn off the heat.
6. Mash the banana pulp with a fork or in a blender, put the puree into the porridge.
7. Mix everything thoroughly and let sit for 5-7 minutes before serving.
4. How to cook corn porridge in milk with pumpkin and prunes in a slow cooker
Half a cup of corn grits;
300-350 grams of pumpkin pulp;
8-10 pcs. prunes;
250 ml milk;
60 grams of butter;
250 ml water;
Sugar and salt to taste.
1. Wash the corn grits.
2. Cut the pumpkin pulp into small cubes.
3. Pour prunes for 20-30 minutes cold water, then rinse and cut into small pieces.
4. Place corn grits, pumpkin and prunes in a multicooker bowl.
5. Fill the mixture with water and milk, add sugar, salt, and add butter.
6. Set the “Porridge” mode for 45 minutes.
7. After the sound signal, open the lid and mix the porridge thoroughly.
8. Insist before serving, covering the lid for 3-7 minutes.
5. How to cook corn porridge with milk and mushrooms
A glass of coarse corn flour;
A liter of high fat milk;
A glass of sour cream;
200 grams of fresh mushrooms;
Vegetable oil.
1. Pour two spoons into the pan vegetable oil, lay out the mushrooms, cutting them into not too large pieces.
2. Fry the mushrooms for 20 minutes until fully cooked, stirring occasionally.
3. Pour milk into the pan, bring it to a boil, reduce the gas to a minimum.
4. While stirring, add corn flour in small portions, preferably in a thin stream.
5. Add a little salt, spread sour cream. Cook, continuously stirring the mixture in a circle and not letting it boil, for about 5-8 minutes.
6. Place the porridge on a plate, sprinkle it generously with fried mushrooms.
6. How to cook corn porridge in milk with croutons
100 grams of corn flour;
Two glasses of milk;
Two slices of white bread;
A teaspoon of cinnamon;
A tablespoon of anise seeds;
50 ml olive oil;
30 grams of sugar.
1. Place anise seeds in hot oil, stirring, fry them for 2-3 minutes, then drain the oil.
2. Heat the strained oil again, fry the bread on it, after cutting it into triangles, until a pleasant golden brown on both sides.
3. Place the finished croutons on a paper towel, thus allowing the excess oil to drain.
4. Pour one glass of milk into the corn flour and stir until not a single lump remains.
5. Heat the second glass of milk, pour the corn mixture into it in small portions.
6. Add a spoon olive oil, sugar, mix. Simmer, stirring, for 2-3 minutes.
7. Pour in cinnamon, stir and remove the porridge from the heat.
8. Serve corn porridge with spicy golden croutons.
How to cook corn porridge with milk - tricks
Instead of cereal, you can use corn flour; this will not affect the taste of the porridge. But the cooking process will take less time.
If you still use cereal, cook it until half cooked in water, only then add milk, otherwise the grains will turn out to be harsh and crunchy.
If during cooking you get too thick porridge, dilute it with hot milk.
When adding fruit to the porridge, you can grind them in a blender and mix with the already prepared porridge, or place pieces on top of the porridge placed on plates.
Milk for porridge can be replaced with cream.
Choose a thick-walled saucepan or stewpan or cauldron for preparing corn porridge. The right choice dishes and constant stirring will prevent you from burning the porridge.
Corn porridge with milk can also be cooked in the oven, then it does not require constant stirring. In this case, bring it to half-cooked water, transfer it to pots, add salt, sugar and butter, pour milk, simmer at 160 degrees for 20-30 minutes.
In this recipe, corn grits are first boiled in water for some time, and milk is added a little later, in parts, not all at once. This way the porridge turns out soft, the grains are well cooked and do not stick to the bottom.
You can supplement corn porridge with water and milk with any soft nuts, slices of fruit, berries, condensed milk, or jam. According to your taste and desire, you can add vanilla sugar; sugar or powder with natural vanilla will give a special taste.
Pour water into the pan.
Add corn grits. Add sugar, salt, bring to a boil, reduce heat to low and cook the cereal in water until the water is completely absorbed. Stir the porridge periodically.
At this stage, the porridge will begin to “shoot”, so pour in the milk little by little and stir the porridge, avoiding aggressive seething. Gradually, the cereal will begin to absorb milk. The main thing is to add it a little at a time and stir the porridge often with a spoon or spatula.
When all the milk has been completely added and the porridge becomes homogeneous, add butter, stir the porridge and simmer over low heat for 10-15 minutes. I just leave the porridge on a heated electric stove, and so it “finishes” using the residual heat.
Ready-made corn porridge with water and milk is good when served hot. But even when cold, the porridge is wonderful, it’s so similar to pudding.
Corn porridge
Cook delicious and healthy corn porridge with milk using our simple recipe with step-by-step photo and video recommendations for preparation.
40 min
120.4 kcal
5/5 (2)
Now I will share with you a recipe for corn grits porridge with milk. This porridge is truly miraculous, as it consists almost entirely of beneficial vitamins and microelements necessary for the body. It’s not for nothing that they once said that corn is the queen of fields. Having prepared corn grits porridge with milk, you certainly can’t go wrong with the dish. Every person will like it, the main thing is to think correctly about what to serve this dish with.
To create the perfect porridge, you need to know the proportions of corn porridge with milk. The ratio of cereal and milk is an important factor that affects not only the structure of the porridge itself, but also its immediate taste. Consider yourself very lucky if you are reading this, because I will now tell you about the ideal proportions of milk and cereal itself.
Typically, corn porridge is cooked based on a ratio of 1:4. If you measure proportions in glasses, then for 1 glass of cereal you need to take 4 glasses of liquid. If the porridge is made with water, then one glass of cereal and 4 glasses of water. If the porridge is milk, then 1 glass of cereal, 3 glasses of water, and then you need to add 1 glass of milk.
Ingredients and preparation
Kitchen appliances:
- containers for ingredients;
- deep saucepan;
- sieve;
- spoon.
Ingredients:
How to choose ingredients
It's no secret that corn grits take a relatively long time to prepare. But in order to reduce cooking time, you can use a special type of corn grits - quick-cooking grits. This will save you about fifteen minutes, and compared to regular porridge, it will cook quickly. But there is a way to make the process even faster - brew porridge from corn flour. It cooks almost instantly, it turns out very tasty, and this porridge is called mamalyga.
You now know how to cook corn porridge with milk step by step and save time. All you have to do is find out how to choose the right corn grits.
When choosing cereal, pay attention to its consistency. It should not contain unnecessary foreign objects, such as sticks and pebbles. The cereal should be light yellow in color. This is very important, because if corn porridge with milk is intended for a child, then this can affect his health. Therefore, always choose the products yourself and correctly.
Step by step recipe
- Before cooking corn grits, it must be thoroughly washed and cleaned. To do this, use a sieve and running clean water.
- When your cereal is completely ready for cooking, you can begin this process. Please note that corn grits require very close attention, as they tend to burn.
- How to properly cook corn porridge with milk? To begin, pour your cereal into a deep saucepan and add half a liter of cold water. Turn on the stove and bring it to a boil over high heat.
- When the porridge completely boils, turn on the “low heat” and cook it for about fifteen minutes, stirring constantly and thoroughly. This will prevent the porridge from burning.
- Almost all the water should evaporate from the porridge. When this happens, when the porridge is ready, add half a liter of milk. Mix the porridge with milk thoroughly.
- After stirring the milk, add butter, sugar and salt to the pan. One teaspoon of salt is needed.
- Bring the porridge to a boil and cook it in milk for about ten minutes over low heat. To combat lumps, you can use an ordinary kitchen whisk. It will easily break up lumps and prevent them from forming again.
- When the porridge becomes soft and completely cooked, you can remove it from the heat. Cover the pan with a lid and leave the dish for about fifteen minutes.
What is corn porridge with milk served with?
This dish is usually served with fruits, berries, cereals and nuts.. This is an excellent dish for the morning and evening reception food. It is quite light for the stomach and intestines, but at the same time contains all the vitamins necessary for the body.
If you serve corn porridge with fruit, then I advise you to also serve it with juice. Orange or banana juice is best served, but apple juice is also good.
Video recipe for corn grits porridge with milk
To make it easy for you to make this recipe a reality, I would like to advise you to watch a very fascinating video that will tell you about the complete process of preparing this recipe for corn porridge with milk for children. Based on this video, you will understand how long you need to cook corn porridge with milk.
Various options for preparing corn porridge
Corn porridge is prepared not only with milk. Corn grits also can be cooked using water. In this case, this porridge can be served with poultry meat. In addition to poultry, beef, pork, and even lamb are perfect.
The main difference between corn porridge cooked in water and the same porridge in milk is hidden in the fact that milk porridge will be much sweeter and its format is suitable for a different type of dish. practically no different from the recipe with milk. The only difference is that it is easier to cook with water.
Corn porridge can be prepared both in a saucepan and in other containers. Cooking has become very popular lately. The popularity of this method lies not only in speeding up the cooking time, but also in simplifying the process. A huge advantage in favor of cooking in a slow cooker is that most of the vitamins and beneficial microelements will not lose their properties and will remain in the porridge!
How to cook corn porridge, with milk or water, is up to you. But when you decide to cook such a dish, share your results and impressions with us. Also, don't forget to tell us how you prefer to prepare it. healthy dish- in sweet or salty form, and what you serve it with.
Corn grits porridge considered part of a healthy diet. The dish is equally tasty if it is dairy, cooked in water or broth (meat or vegetable). A variety of ingredients in the form of fruits, berries and similar additives are also welcome, but this is not for everyone, you can do without them. Regardless of any type of thermal influence, porridge retains its usefulness and wonderful taste. About the benefits of corn porridge and cooking proportions Cheat Sheet will tell you 😉
Healthy, satisfying, tasty!
What are the advantages of corn porridge? First of all, this is, of course, the composition of the porridge itself. Chemical components (potassium, magnesium, iron and others), as well as large number vitamins provide benefits to the body that cannot be overestimated. Corn porridge has the advantage that all the beneficial components remain after cooking and ensure their replenishment for the entire human body in the postoperative or post-painful period.
There are a lot of advantages to such porridge:
- it is hypoallergenic, pediatricians recommend it for very young children;
- promotes the production of enzymes, therefore useful for those who lack them in the intestinal tract;
- corn grits porridge has a healing effect on the condition of the epidermis, makes it more elastic and improves color;
- helps a person maintain normal cholesterol levels thanks to life-giving macroelements. The threat of heart attacks and strokes is reduced;
- porridge is useful for cancer patients, as it has an antitumor effect;
- a storehouse of necessary elements helps in the satisfactory functioning of the heart and its strengthening;
- porridge does not allow blood glucose levels to increase in people with diabetes;
- Corn porridge is useful for intestinal diseases, it eliminates fermentation and copes with decomposition products in it;
- Corn porridge, rich in B vitamins and phosphorus, also strengthens nervous system, which means an indispensable assistant in the fight against depression;
- if you eat corn porridge in the morning as breakfast, you can provide the body with energy for a long time, without burdening the stomach;
- phosphorites present in corn grits ensure uninterrupted functioning of brain cells and enrich the body with protein. For a person who has suffered any illness, this will have a strengthening effect.
Corn porridge will benefit both women carrying a child and mothers during lactation. The doctors themselves confirm this.
For those who want to lose weight, corn porridge will also not hurt, because you can get enough of it with a small portion, and the feeling of hunger will not make itself felt for a long time. Macroelements in the porridge will help break down existing fats and prevent the formation of new deposits.
This is how many positive properties corn porridge has for humans. However, it is important that this healthy dish is also tasty and cooked correctly.
Cooking proportions
When cooking corn, and anyone, porridge, it is necessary to comply with certain proportions of cereal, water and milk. Some manufacturers indicate on the packaging the cooking time and proportions of water and milk. Let's look at the labels:
So, the most common corn porridge made from corn grits is cooked like this:
- Take cereal and water in a ratio of 1:3, that is, 1 part cereal and 3 parts water. If measured in glasses, then 1 glass of cereal and 3 glasses of water.
- Water is poured into a saucepan and brought to a boil.
- Throw the cereal into boiling water and cook over low heat for 20-25 minutes until the water is almost completely absorbed.
- Then add 1 glass of hot milk, salt and sweeten to taste.
- Cook over low heat for another 15-20 minutes.
- After turning off the heat, let the porridge stand under the lid for another 10-15 minutes.
Let's express the proportions for preparing corn porridge in the form of a table:
You can cook porridge simply in water, or simply in milk. Whoever likes it. But the initial proportion of liquid remains unchanged: 1 to 3 (1 part cereal and 3 parts liquid). The cereal absorbs moisture and swells. If you violate the proportion, it may turn out to be either too liquid or thick. But it depends on the taste and color... So, we advise you to experiment and create the ideal proportion for yourself, according to your own taste 😉