Corn is gluten-free and contains many minerals and nutrients. At the same time, it has a high energy value and low calorie - ideal for breakfast. Information about how much to cook corn porridge will be very useful for people who want to review their diet and start proper nutrition. This cereal is recommended for infants as one of the first cereals for early feeding. In addition to the benefits, corn porridge has a very pleasant taste and golden color, which will certainly wake up your appetite.

Which cereal to choose

From choice corn grits the duration of cooking both porridge and corn side dishes directly depends. The grains of this cereal have a hard and dense structure, which is why it takes a long time to cook the product. On the shelves of shops you can find cereals of different grinding from coarse to the so-called cornmeal.

Based on what dish is planned to be cooked, and what structure is required, you need to choose a cup of different grinding, but it is important to remember that the coarser the grinding, the longer the dish is cooked. Cooking time can be significantly reduced by soaking corn grits in water for several hours.

Advice! If you want corn porridge, but do not have time to cook it, you should direct your choice to corn flakes. They practically do not require cooking and will be cooked in a few minutes.

Before cooking, be sure to rinse the cereals, and it is recommended to wash even very finely ground cereals, as it can be heavily contaminated. One more important point choosing and preparing porridge for cooking - during the cooking process, corn increases significantly in size and absorbs a lot of liquid. Therefore, when choosing the amount of cereal that you want to cook, it is important not to overdo it.

Milk porridge

Deciding to cook for breakfast healthy dish, often the housewives have a question: how much to cook corn porridge in milk? It is not so easy to prepare this dish, some, due to lack of experience, try to cook cereals immediately in milk; after which they begin to complain that the porridge burns and it is impossible to cook a delicious dish.

This problem is solved quite simply, because the cereal is cooked for a long time, milk should be added only at the end. Therefore, the preparation takes place in several stages:

1. Place a pre-washed glass of cereal in a saucepan and dilute with two glasses cold water. Bring to a boil, reduce the heat and continue to cook until the liquid is absorbed into the grits. This will happen in about 15-20 minutes.
2. After the liquid has been absorbed, another glass of milk is poured into the porridge, the porridge is mixed and continues to cook over low heat for another 10-15 minutes.
3. The third stage does not involve heat treatment. It is necessary to cover the pan with a lid, wrap it with a towel and leave the porridge to “reach” for another 20-30 minutes.

Advice! Cooking corn grits should only be done over low heat, otherwise the water will quickly boil away and the grits will not have time to cook properly.

After cooking, butter and a little honey or sugar can be added to milk porridge to taste. Children can add canned or fresh pieces of fruit, as well as berries, to the dish.

Porridge in a slow cooker

It is not in vain that this kitchen appliance has received wide recognition among housewives, you can cook everything in a slow cooker, and it is especially well suited for making cereals. An excellent feature is the delayed cooking time, when in the evening you can lay all the necessary products, and in the morning you can get a fragrant and tasty breakfast.

Cooking corn porridge in a slow cooker is very simple. It is necessary to fill the cereal with water, add salt to taste and set the “Porridge” mode, the cooking time depends on the cycle and is different in different multicookers. You should focus on the information specified in the instructions. Most of the cooking time varies from one to two hours. If you need to cook porridge with a pronounced milky taste, milk should also be added to the slow cooker along with water.

After the slow cooker has cooked the cereal, it can be seasoned with oil, diluted with milk and add sugar and fruits. Or season with salt and spices if corn porridge is to be used as a side dish.

Side dishes and national dishes

Corn came to the table of European cuisine from America during the period of its conquest. Initially, it was the Indians who grew and cultivated this cereal, and they also managed to increase the ear several times from its original size. It is believed that they were also the founders of the famous Italian dish - polenta.

According to the rules classic recipe dishes, polenta should be prepared from whole grains in a cauldron with thick walls and a bottom. Since the cereal will be cooked for a long time, a lot of water is also required, for one glass of cereal you need a little more than a liter of water. Cook over low heat until fully cooked, stirring constantly. After whipping the porridge and put it on a cling film, forming a layer and compacting. After it cools down, you need to pour the porridge with sauce and cut into portions.

The sauce is prepared from olive oil, to which a tablespoon of flour is gradually added, salted, paprika is added and simmered over low heat for several minutes.

Cornmeal side dishes go well with all meat products.

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This was the only name given to this cereal in the 50s of the last century in the USSR. And if corn gained its popularity in our country in these years, it has been cultivated all over the world for a very long time. And cereals from corn (maize) groats have been known since ancient times. Why is it popular and why is corn porridge so useful?

The benefits of corn porridge are invaluable. After all, this cereal is very nutritious, rich in various vitamins (E, B, A, PP) and minerals (iron, silicon). There is no gluten in this porridge, which helps to improve digestion.

Corn is also able to remove heavy metals from the body. In addition, it is hypoallergenic and suitable for everyone.

Diet lovers can safely consume corn, because. 100 g of cereal contains 337 kcal, and in ordinary lean porridge on water - 141 kcal.

You can cook cereals:

• on open fire;
• in the oven;
• in a multicooker.

Everywhere the finished result will be fragrant and tasty. Only when using modern household appliances, the dish will turn out faster and definitely will not burn.

For the sake of justice, it is worth noting not only the benefits, but also the harm of corn porridge. Because Since such a dish has a low energy value, it is not recommended for people with a lack of weight. Everyone who suffers from ulcers and duodenal disease should use such porridge with extreme caution. And also this cereal is contraindicated for those who are allergic to this product.

To make porridge delicious

Corn grits require special treatment because it's hard to cook. How to cook corn porridge? A few little tricks will help in cooking and the dish will always turn out tasty and boiled.

1. Taste. It must be remembered that the taste of corn porridge is specific, grains. To many, it seems undercooked.
2. Water. Mais loves water very much. The minimum ratio of cereals and water is 1: 2.5 / 3. For those who like thinner porridge, the amount of liquid should be increased.
3. Tableware. If you cook on an open fire, then the dishes should be with thick walls and a bottom. Ideally, it can be a cauldron or a cast iron pot.
4. Cooking. The main thing in the process of cooking over an open fire is frequent stirring. It is best to stir every 5-7 minutes.
5. Time. How much to cook corn porridge so that it does not remain raw? Unfortunately, there is no exact answer, because. it all depends on the characteristics of the dishes and the oven. But the minimum cooking time for one serving is 20 minutes.
6. Butter. Just cooking corn porridge is not enough, you also need to properly serve it. You can’t spoil porridge with butter - this is about maize. It absorbs fat well and therefore oil can be safely put.
7. Useful nuance. It should be noted that immediately after cooking the dish turns viscous. And after it cools down, it turns into a homogeneous mass. But if the porridge is reheated, it becomes crumbly.

Fundamental recipes - porridge on the water

The most troublesome thing in the kitchen is learning how to cook corn grits correctly. And although the recipe for corn porridge is simple, it will always try to burn. If there is no time for cooking, but you want porridge, then technology will come to the rescue. After all, corn porridge in a slow cooker will turn out no worse than on the stove.

• Groats - 100 gr;
• Water - 250 gr;
• Sugar - 40 gr;
• Salt - 5 gr;
• Butter - 10 gr.

Pour water into a saucepan with a thick bottom. When it boils, salt to taste.

Rinse the grits, put in boiling water and mix well. As soon as it boils, add sugar, mix again and reduce the fire to a minimum.

Boil corn porridge in water for about 20 minutes. Before serving, put a piece of butter on a serving.

Fast cooking in a slow cooker

The recipe for corn porridge in a slow cooker will take a minimum of time. And cooking in the kitchen will turn into a pleasure.

• Groats - 1 glass;
• Water - 2.5 cups;
• Oil - 80 gr;
• Salt and sugar - to taste.

Pour the well-washed cereal into the multicooker bowl. Fill it with cold water.

On the multicooker, set the “Groats” mode. If the automatic cooking time is about 25-30 minutes, then it should be noted that during this time the cereal will become crumbly, but a little tough. To make the cereal soft, it is necessary to boil it for about 10 minutes at 150 C.

If porridge is an independent dish, then sugar is added to taste. If the cereal is planned as a side dish for meat, then add salt. Mix everything.

At the very end of cooking, add butter.

Milk sweet cereals

Corn porridge with milk in a slow cooker, on the stove or in the oven must be present both in the children's diet and in the menu for adults.

This recipe for corn porridge in milk is good because the dish is in the oven and does not require every minute control.

For 1 serving you will need:

• Groats - 2 tbsp. spoons;
• Water - 100 ml;
• Milk - 100 ml;
• Salt - 1 pinch;
• Butter - 10 gr;
• Raisins - 20 gr.

Preheat the oven to 180 C. Pour water and milk in the same proportion into a heat-resistant glass dish or pot. If you want to get porridge that is not particularly thick, then the amount of liquid can be increased. Pour the cereal and salt it.

Rinse the raisins and add to the cereal. To increase the sweetness, you can add a little sugar. Mix everything thoroughly.

Place the pot in the preheated oven. After half an hour, take out the porridge and mix gently. Return to oven for another 15 minutes.

Put a piece of butter in the finished dish and serve.

Corn porridge with apple

You can cook maize porridge in milk with different fruits. They will add additional sweetness, a peculiar aroma and freshness to the dish.

• Groats - 1 glass;
• Milk - 2 cups;
• Water - 1 glass;
• Apples - 2 pcs.;
• Sugar - 2 tbsp. spoons;
• Vanilla sugar - 12 gr;
• Salt - a pinch;
• Butter - 50 gr.

Clean the grits of debris, rinse. Bring milk and water to a boil.

Pour the prepared cereal into the liquid. Cook the porridge over low heat for about 15 minutes, stirring constantly.

Salt and add sugar: regular and vanilla. Continue to cook for another 10-15 minutes.

At this time, peel the apples and grate them. When the cereal is ready, add grated apples and butter to it. Mix everything and turn off the fire. Let the porridge brew for another 20 minutes.

Corn and banana breakfast for kids

Nutritious corn porridge with milk and banana will be a great start to the day for kids.

• Groats - 3 tbsp. spoons;
• Milk - 300 ml;
• Water - 100 ml;
• Sugar, salt - to taste;
• Banana - 1 pc.;
• Oil - 10 gr.

Rinse the grits. Combine water with 100 ml of milk and heat. When the liquid boils, pour in the cereal. Stir and cook for 10 minutes after boiling. Then pour in the rest of the milk in a thin stream.

Cook until ready. At the end, add salt and sugar.

Remove the dishes from the fire. Mash ⅔ banana and mix with porridge. Wrap the dishes with cereals and let it brew for 15 minutes.

Put the butter and the rest of the banana sliced ​​\u200b\u200bin a circle on the finished serving.

Variations on the theme of hearty dishes

Not only dietary or dairy children's dishes are obtained from maize. You can cook corn porridge with both meat and vegetables. Such a hearty dinner will satisfy both a hungry husband and a picky child.

Bright porridge with vegetables

• Groats - 2.5 cups;
• Water - 1 liter;
• Pumpkin - 300 gr;
• Carrots - 1 pc.;
• Bow - 1 pc.;
• Salt, sugar, seasoning - 1 teaspoon each;
• Greens - to taste.

Such porridge is prepared from finely ground corn grits. If there is none, then it is enough to use a coffee grinder and grind the existing cereals.

Dilute the resulting fine consistency in a bowl with a small amount of water until a homogeneous mixture.

Bring water to a boil. While stirring, pour in the dissolved corn mixture. Cook over low heat with frequent stirring.

Clean the pumpkin from seeds and peel. Cut into large pieces. You can use frozen pumpkin. Washed and peeled carrots are also cut into pieces. Add vegetables to cereal. Mix everything thoroughly.

Chop the onion into small cubes and fry in vegetable oil. Add it to porridge.

Salt the dish, sugar a little and add any herbs and spices to taste. Gently mix everything and continue to cook until tender. The dish takes about 40 minutes to prepare. During this time, the vegetables should become soft. When serving, each serving can be sprinkled with herbs and finely chopped hot peppers.

To the delight of the meat eater

Meat porridge - fast, simple and satisfying. The main thing is not to forget to stir the cereal while cooking. And you can cook such porridge in the oven.

• Groats - 200 gr;
• Meat - 400 gr;
• Water - 600 ml;
• Bow - 1 pc.;
• Carrots - 1 pc.;
• Salt and pepper - to taste.

Of all types of meat, chicken fillet will be preferred. because the bird cooks very quickly.

Cut the meat into medium-sized pieces. Finely chop the onion, grate the carrots. Saute vegetables in vegetable oil.

Put the washed cereal in a bowl, season with salt and spices. Top with meat and vegetables. Fill everything with water.

Cook porridge over low heat for 30-40 minutes.

World masterpieces of corn porridges

Maize has firmly entered the culinary recipes of all countries. And each nation has its own ancient secret of corn porridge, which has become their hallmark.

Banosh - kulesh in Hutsul

The famous dish of Western Ukraine is banosh. Served with mushrooms and cheese.

• Groats - 250 gr;
• Sour cream - 850 ml;
• Water -200 ml;
• Salt and sugar - to taste.

Do you want something interesting?

For sauce:

• Mushrooms (champignons) - 0.5 kg;
• Bow - 1 pc.;
• Sour cream - 200 ml;
• Flour - 1 tbsp. a spoon;
• Salt - to taste.

Dilute sour cream with a glass of water, pour into a saucepan and bring to a boil. When it boils, add the corn grits, stirring constantly.

During the cooking process, a thick homogeneous mass is obtained. Cook over low heat, constantly rubbing the cereal with a spoon. This is necessary so that the oil formed from sour cream comes to the surface.

Add salt and sugar to taste. As soon as the porridge will easily move away from the walls of the pan, then the banosh is ready.

How to make sauce

To do this, finely chop the onion and fry. Cut the mushrooms into thin slices and add to the onion. Simmer everything covered for 20 minutes.

To thicken the sauce, dilute the flour in sour cream and add to the mushrooms. Mix everything and simmer for another 5 minutes.

Serve banosh in portions, sprinkling porridge with grated cheese and pouring sauce.

Polenta is a peasant dish from Italy.

Polenta (corn porridge on the water) is a favorite dish of Italians, food for real men. Thanks to technical innovations, you can easily cook Italian porridge.

• Groats - 1 glass;
• Water - 3.5 cups;
• Salt - ½ tbsp. spoons;
• Butter - 20 gr;
• Parmesan - 100 gr.

Lubricate the multicooker bowl with oil. Rinse the grits. Bring water to a boil.

Pour the cereal into a bowl, pour boiling water and salt. Mix everything. Select the "Porridge" mode.

After the beep about the end, pour the grated parmesan into the grits and mix. Pour cooked polenta into a greased baking dish.

Cut the cooled polenta into pieces and fry in a pan with olive oil.

Hominy - a piece of the sun, donated by the Romanians

Mamaliga is a Romanian-Moldovan thick porridge made from corn. This dish is always served with sour cream with garlic and cheese. Usually hominy is prepared in large volume for the whole family.

• Groats - 500 gr;
• Water - 1.5 l;
• Butter - 100 gr;
• Salt - to taste.

Bring water to a boil in a large saucepan or cauldron. Put oil and salt in it. Pour the cereal in a thin stream. To avoid lumps, constantly stir the cereal.

Cook hominy over very low heat for 30 minutes. So that the cereal does not burn, it should be constantly mixed. Prepare hominy without a lid.

The finished porridge is turned upside down on a dish. Let cool slightly and cut into portions. Hominy is traditionally cut with a thick cloth thread.

Sour cream dressing is served with porridge. To do this, crumble the cheese into pieces and pass a few cloves of garlic through a press. Mix sour cream with cheese and garlic - spicy dressing is ready!

Few people know how to cook corn porridge, so this product is bypassed and not included in their diet. Although cereals contain many vitamins, and it can be consumed in unlimited quantities without fear for the figure, according to nutritionists. In addition, knowing all the subtleties of using cereals in cooking, you can make all kinds of wonderful “exotic” dishes from it. For example, a casserole, cook with in pots, serve with gravy, use for cooking and much more.

Ingredients

• Corn grits or special flour - 1 cup
• Drinking water or milk - 2.5-4 cups (you can use both liquids in equal proportions at the same time)
• Butter - 20 grams
• Salt or sugar - to taste (depending on the purpose of the dish)

Advice:

• The corn grits/meal must be fresh, not soggy, otherwise the porridge will come out with lumps and an unpleasant rancid taste.
• Depending on the desired density of porridge, the ratio of products may be different: for 1 cup of cereal - 2.5-4 cups of liquid.
• Do cornmeal you can do it yourself by grinding the grains in a coffee grinder.

Utensils for cooking:

• Sieve for washing cereals
• cooking pot

Servings - 2

• Food preparation time - 5 minutes
• Cooking time - 20 minutes

Cooking

We pour it into a sieve, which we install in a deep plate and rinse under running water, so all the dust will leave the product with water. After we let drain all the liquid.

Advice: corn grits often burn during cooking. Therefore, the pan must be used with a thick bottom, or during the cooking process, the dish must be constantly stirred.

Bring to a boil, lower the temperature to the minimum, close the lid and boil for 20 minutes.

Advice: porridge can be cooked in the reverse order - first boil water, and then pour in the cereal.

Advice: The consistency of porridge is self-adjusting. For a more liquid meal, milk is added, and if it is not at hand, then the dish is diluted fruit puree or yogurt.

We mix the porridge, close the lid, wrap it with a towel and leave it to brew for 15-20 minutes under the lid so that it evaporates.

Adviсe:

• To give the dish a special taste, porridge can be supplemented with any products. It can be made sweet with the addition of honey, fresh fruit, dried fruit, pumpkin, and other delicious fillings. As a side dish, onion frying, salted shavings, sun-dried tomatoes, tomato-garlic sauce will be a wonderful companion.
• If the porridge is stored for several days, then it will thicken anyway, and this will happen regardless of the amount of liquid added.

Additional ways to cook corn grits:

• Oven. Groats are placed in clay pots, poured with boiling water, covered with a lid and aged for 1 hour at 180°C.
• Microwave. Groats are placed in a glass pan, poured with boiling water, closed with a lid and cooked at maximum power for about 7 minutes.
• Multicooker. Corn grits are poured into the multicooker bowl, liquid is poured in, mixed and cooked in the “milk porridge” mode for 30 minutes. After that, it is evaporated in the “heating” mode for 20 minutes.
• Double boiler. Grains are poured into a container for cereals, poured with liquid and put in a double boiler for 30 minutes. Then salt / sugar is brought to the desired taste and cooked for another 5 minutes.

Do you love corn porridge?

I love eating all the time

Yes, good option.

Normal attitude, eat if fed

I can't stand her

The most capricious cereal of all, not only does it burn, but also, by analogy with alabaster, it is slightly overcooked - it hardens. So I, of course, prudently add enough water to the pan and put a piece of butter. I didn’t know that you can pour cereal into boiling water, I wonder what it gives? And from frozen thick porridge you can cook delicious vegetarian cutlets.

Sonya, imagine, I have never cooked corn porridge. I don't even buy this cereal. But today, when I go to the store, I’ll take it too, I somehow wanted such a porridge. The recipe is the same as for rice, where I put the grains only in boiling water so that I don’t have to stand at the stove less, I stirred it once, that’s enough. Then, closer to the end, I put milk. So it's better, milk retains its taste. And I put a piece of butter together with milk so that the porridge is crumbly.

Hutsul banosh, Italian polenta, Moldavian hominy - all these delicious meals prepared on the basis of corn grits. Unfortunately, in our country, corn porridge remains an "exotic" food and is not often found on the menu.

How long to cook corn porridge

Cooking porridge from corn grits is troublesome, and it is better to take it on when the hostess has time.

If the porridge is cooked on a gas stove, then it will cook for at least 30 minutes, and the fire under the pan must be removed to a minimum. Then, removing it from the stove, languish the same amount more, wrapping it in a blanket or towel.

If the kitchen is equipped with a slow cooker, the process of cooking porridge will take about 30-40 minutes. In the "Porridge" mode, this dish will be cooked for 25-30 minutes, and for another 10 minutes it must be brought to softness in the "Multi-cook" or "Heating" mode.

How to cook corn porridge in water

If corn porridge will be used as a side dish, then it is better to boil it in water. To do this, you need a set of the following products:

• 2.5-3 glasses of water
• 1 cup corn grits
• butter and salt to taste

1. Pour the corn grits into a colander and rinse thoroughly under running water.
2. Boil water in a thick-walled saucepan and salt.
3. Pour the washed cereal into boiling water, salt, mix well. When the porridge boils, cover the pan with a lid and boil for at least half an hour on the slowest fire, stirring regularly so that the porridge does not turn out with a burnt smell.
4. After 30 minutes, the fire can be turned off, since the cereal has already absorbed all the water. Then you need to add butter, mix and, in order for the porridge to ripen, wrap the pan in a towel.

If the dish is supplemented with fried mushrooms with onions or sweet peppers with tomatoes, then it will become a real delicacy.

How to cook corn porridge for fishing

All fishermen have personal secrets for baiting fish. But there is a proven way to attract fish to hominy - a cool porridge made from corn grits. But fishermen have special requirements for this product - the porridge should turn out to be dense, thick and at the same time plastic in order to ideally keep on the hook during the casting of the fishing rod and not become limp in the water.

1. To cook porridge of this consistency, you need to mix 3 parts of corn grits with 1 part of wheat flour. By adding water, get a mixture similar to sour cream in density.
2. Add honey, vanillin or fruit extract for scent.
3. Then pour the resulting mixture into a strong plastic bag, tie tightly and place in a saucepan, where to cook for at least 30-40 minutes.
4. Then remove the pan from the stove, but leave the bag inside until the water has completely cooled.

Hominy is cut into pieces or rolled into balls just before catching fish.

Corn porridge - a dish at first glance quite simple, but in order for it to turn out tasty and appetizing, it is necessary to take into account useful advice those who have been preparing it more than once.

• First, it is advisable to sift the cereal so that the husk from the corn cobs does not get into the porridge, and then dry it a little in a pan or oven.
• It is necessary to cook porridge in a thick-walled pan, an ideal option would be a cast-iron cauldron - only in such dishes will it be possible to avoid burning.
• It is very important that the volume of water is 2.5-3 times the volume of corn grits.
• The pan should be roomy, because during the cooking process, the initial volume of cereals will increase.

Recipe for corn porridge with pumpkin

Corn porridge is useful in itself, and if pumpkin is added to it, then it becomes doubly useful. For this dish you need:

• pumpkin pulp - 300-400 grams
• corn grits - 1 cup
• water - 3.5 cups (2.5 for porridge, a glass for pumpkin)
• honey and cream - 2 tablespoons each
• butter

Boil cornmeal until half cooked. Then stew the pumpkin cut into pieces for at least 15 minutes with water, butter, honey and cream. Then we lay out porridge and pumpkin in layers in a cauldron or ceramic pot, and after at least half an hour we bake in the oven, the temperature in which we maintain at 160 degrees

Even those children who do not particularly like porridge will absorb such a dish with special pleasure.

Rating: (2 Votes)

Porridges occupy a special place in the diet of every person, as they are a storehouse of vitamins, minerals, amino acids, proteins, carbohydrates and fiber. Porridge can act as a full breakfast, lunch or dinner, as well as a side dish, and it occupies a special place in baby food. All cereals are divided into crumbly, viscous and liquid, depending on the cereals used. However, very often novice cooks are faced with such a problem as ignorance of the basics of cooking cereals. For example, few people know how to cook corn grits. To properly prepare the second dish of cereals, you just need to follow a few simple tips.

Consider what it is and how it is prepared.

It should be noted that corn grits contain a large amount of silicon, which helps strengthen teeth, and few calories. It helps to remove fats and toxins from the body, improve the activity of the cardiovascular system. Cereals are widely spread in Moldova and Romania, here they are cooked regularly. But how to cook corn grits?

First you need to put salt, sugar and the cereal itself (at a ratio of 1: 2) into boiling water or milk and simmer for five minutes, then cover the pan with a lid and cook for another fifteen minutes. This is the most common way to prepare corn porridge.

Very often, ready-made porridge is diluted with milk, yogurt or fruit puree. They also use fried tomatoes, onions and peppers as an additive to porridge, and after cooking, cheese cut into small pieces is added to the pan. Also served with cream, cheese or pumpkin.

Let's consider another recipe, like cereals, if a sufficiently large cut is used.

It is necessary to pour cereals into boiling water (at a ratio of 1: 1) and cook over low heat for ten minutes, after which milk is poured into the pan, sugar is added, and everything continues to cook for another twenty minutes. After all, the pan is removed from the stove and placed in the oven for half an hour.

Thus, now every culinary specialist knows not only how much corn grits are cooked, but also how it is cooked correctly.

You need to know a few rules for making viscous cereals, which include corn. Such cereals are cooked in milk or water, and all grains must be boiled. The finished dish is poured with butter and sprinkled with sugar.

You can also make a casserole out of corn grits. Let us consider in detail how and how much to cook corn grits in this case.

This will require half a kilogram of cereal, two liters of water, one yolk, grated cheese, two glasses of milk, butter and salt.

Groats are poured into a pot of cold water, salted and boiled. Ready porridge should be put on a greased baking sheet, grease with yolk, sprinkle with cheese and pour over the next. oil. The dish is baked in the oven and served with hot milk.

It should be noted that corn grits are a source of protein, lysine and tryptophan, carbohydrates that normalize blood sugar levels. In addition, carbohydrates help strengthen nerve cells, which positively affects the entire nervous system a person, so corn porridge is recommended for elderly people. At the same time, regardless of how to cook corn grits, it will still benefit the body, excluding the possibility of lowering cholesterol levels in the blood, promoting the removal of fats from the body and preventing its aging. Therefore, regular consumption of porridge from corn helps to improve complexion, cleanse the skin and even prevent the development of oncology.