Recipes of delicious corn porridge
Corn cereal is not only low-calorie, but alsovery useful product. It is rich in essential amino acids, minerals (iron, silicon), vitamins of group B, A, E and, of course, fiber. In addition, it is capable of removing harmful substances from the body, such as toxins, pesticides, radionuclides, as well as cholesterol. Is able to increase immunity. Porridge from corn has a kind of intense, insanely gentle and pleasant taste. There are about 35 recipes of cereal from corn groats. Which one to choose is up to you. We'll tell you about the most simple and unusually delicious variations of this porridge.
- Porridge of corn on milk
- Cereal porridge in the oven
- Non-dairy corn porridge
- Corn cereal in the multivariate
Recipe number 1. Porridge of corn on milk
The advantage of this dish is that it carriesa colossal benefit for the digestive process, contributes to the saturation of the body with the necessary substances, normalizing its work. It is most often given to older people or children. Corn milk porridge - a traditional recipe for a dish of corn cereals.
Necessary ingredients:
- corn croup - 2/3 cup
- milk - 2 cups
- water - 2 cups
- granulated sugar - 3 tbsp. l.
- Butter - 50 g
- salt - 1 tsp.
Cooking method
First of all, you need to rinse the rump thoroughly, fill it in a medium-sized pan, pour water and, stirring, boil over medium heat.
Milk warm up a little in a separate vessel. After all of the water boils out of the pot in which the croup is boiled, add milk to it. Then add the porridge and add sugar. Cook with milk for about 30 minutes.
Before serving, sprinkle with butter.
Recipe number 2. Cereal porridge in the oven
Necessary ingredients:
- corn croup - 1 glass
- butter
- raisins - 4 tbsp. l.
- salt - to taste
- sugar - to taste
Cooking method:
In a container of cold water you need to soak raisins. Carefully rinse the groats, fill it in a pot, top with steep boiling water. Add razmyakshy raisins, as well as salt, sugar and butter - to taste. Stir all the products, close the lid and cook in the oven, heated to 200 degrees, 20-25 minutes. After the croup has become soft, take out the cast iron, stir the porridge and put it back in the oven until a crust is formed for another 10-12 minutes. The second time the porridge is put into the oven without a lid! On the table to breakfast separately you can put warm milk.
Recipe number 3. Non-dairy corn porridge
Necessary ingredients:
- Corn Croup - 1 tbsp
- water - 2 ½ st
- butter - to taste
- salt to taste
Cooking method:
Prepare and rinse the rump. Pour into a saucepan of water, put on a stove, wait for the boil. To fall asleep a rump, to mix and wait, while will begin to boil. Reduce heat, add salt to taste, cover with a lid and, stirring constantly, cook until thickened for about half an hour. Remove the pan from the plate, add oil, mix again. Close the pan with a lid and wrap it with a towel. Infuse the finished porridge for 40-45 minutes.
For taste, if desired, you can add tomatoes, fried onions, fried mushrooms, cheese.
Recipe number 4. Corn cereal in the multivariate
Corn from corn groats can be cooked not only on the stove or in the oven. Let's learn how to cook it in a multivariate.
Necessary ingredients:
- corn croup - 2/3 cup
- milk - 480 ml
- water - 320 ml
- sugar-2 tablespoons. l.
- butter - 100 g
- salt - to taste.
Cooking method:
Rinse the groats thoroughly. In a bowl multivarki pour water, add grits, sugar and salt. For 20 minutes set the mode "Milk porridge", cook until the end of the program. At the same time, the lid must be closed.
After the signal, open the lid, mix,Add the milk and again set the "Milk porridge" mode for 20 minutes. When the multivariate finishes cooking and gives a signal, stir the gruel and put on the "Heated" program for 10 minutes.
The porridge is ready! Before serving, add butter.
These simple recipes are within the power of any hostess. Bon Appetit!
