What to cook from corn grits other than porridge. Corn grits: beneficial properties, recipes

Corn grits are an energy product that is sold in all Russian grocery stores. Unfortunately, it is not very popular. This attitude is completely undeserved; due to the mass of beneficial properties, corn grits deserve more attention.

Corn grits are made from dried corn kernels.

This cereal, which is considered the oldest cereal plant in the world, was brought to the European continent from America in the 15th century.

In Spain, where it arrived before other European countries, it was called maize. Corn came to Russia through Turkey and Moldova around the 18th century.

How is corn grits produced?

Corn is distributed on all continents. In Russia, they make cereal from it, which is divided by numbers: 1, 2, 3, 4, 5. The first three numbers are coarse grinding, 4 and 5 are fine grinding. Depending on the size and color, there are known methods for processing it after cleaning the shells and separating the germs. The shelf life from the moment of production of cereals is from 6 to 10 months, depending on the region.

Chemical composition, calorie content and nutritional value

The calorie content of dry corn grits is 330–340 kcal per 100 g. Porridge, which increases by about 3 times after cooking, has about 100 kcal.

The cereal contains the following substances:

• carbohydrates – 55%;
• proteins – 10%;
• fats – 2%;
• dietary fiber – 24%.

Corn grits are unusually rich in healthy elements.

It includes vitamins and mineral salts:

• cobalt;
• calcium;
• gland;
• manganese;
• copper;
• magnesium;
• molybdenum;
• chromium;
• zinc;
• B vitamins;
• retinol;
• vitamins E, PP, H, K.

Corn proteins are unique; they include a number of essential amino acids, but do not contain lysine and tryptophan.

The benefits and harms of corn grits for humans

There are much fewer proteins in corn that cause allergies than in wheat and rye. Corn contains many microelements. It provides a source of rare silicon, which is essential for maintaining healthy tooth enamel.

Corn contains vitamins A and E, which are antioxidants and are good for vision and skin health. As well as B vitamins, which help the normal functioning of the nervous system. Corn porridge cleanses the body well, removing harmful substances from it - toxins and radionuclides. This helps prevent cancer.

The benefits of corn grits have been experimentally tested in America. Elderly people over 65 years of age were given corn porridge to eat regularly. This reduced their risk of developing Alzheimer's disease.

Corn contains substances that strengthen the sheath of nerve fibers, which helps maintain good memory, attention, and learning ability.

Corn porridge can reduce bad cholesterol when consumed regularly and normalize blood pressure, so it is important for heart and vascular diseases.

Corn grits in dishes perfectly cleanse the intestines. Its use has a beneficial effect on digestion and blocks the absorption of fats from other foods. It helps those who want to lose weight effectively to lose weight.

Beneficial properties for children's bodies

The rich vitamin and mineral composition makes corn grits a valuable product in baby food. In addition, cereals contain a lot of natural fiber, which gently cleanses the intestines.

Eating corn porridge will strengthen the baby’s immunity, make him calm and smart.

Porridge can be given from 9 months of age.

Due to the presence of iron in corn, porridge from this cereal will be a good way to prevent anemia. The silicon in its composition is beneficial for the child's growing bones and teeth.

Due to the absence of gluten, corn grits are a valuable dietary product in baby food. It is recommended to cook it for children who are allergic to this protein. Gluten is found in many cereals, especially wheat.

Recipes for cooking with corn grits

You can make many interesting dishes from corn. Some of them are national, and are characteristic of the cuisine of certain peoples.

Milk porridge made from corn grits

For cooking, it is advisable to use a pan with a non-stick coating; corn grits porridge thickens quickly and easily sticks to the walls of the pan.

Products:

• corn grits 1 tbsp;
• 4–5 tbsp. milk;
• salt, sugar to taste.

Preparation:

1. Add corn grits in a thin stream to half the volume of boiled milk.
2. Stir constantly.
3. Reduce heat.
4. Add salt and sugar.
5. Pour in the remaining milk, heated to a boil.
6. Cover the pan with a lid.
7. Cook over low heat, stirring occasionally for 30 or 40 minutes.

Season the finished porridge with butter to taste and leave for another quarter of an hour.

How to cook pancakes

The dough for corn grits pancakes is made from cooled porridge.

For cooking you will need the following products:

• corn grits 0.5 tbsp;
• 2 tbsp. milk or water;
• wheat flour 60 g;
• granulated sugar 25 g;
• egg.

Preparation:

1. Cook the cereal until tender, adding a little salt to the water or milk.
2. Cool to room temperature.
3. Add sugar and egg.
4. Form cakes with your hands.
5. Roll them in flour.
6. Fry on both sides in vegetable oil.

If desired, you can add light raisins to the corn fritters.

Corn pie

To make a corn grits pie, grind the grits using a coffee grinder.

Products:

• egg;
• corn and wheat flour 75 g each;
• 60 g granulated sugar;
• butter 90 g.

Preparation:

1. Grind butter with sugar and egg.
2. Add corn and wheat flour, you can add a little vanillin.
3. Mix the dough, place it on a sheet, and level it into a layer.
4. Bake at 180 degrees for 10 or 15 minutes.

The finished cake is greased with any butter cream, sprinkled with chocolate and toasted nuts.

Healthy cookies

Cornmeal cookies are prepared in the same way as pancakes. First, the corn porridge is boiled, cooled, the dough is kneaded, and cookies are baked.

Products:

• ready-made corn porridge 1.5 tbsp;
• egg 1 pc.;
• 4 tbsp. l. Sahara;
• vanillin.

Preparation:

1. Sugar, egg and vanillin are added to the cooled corn porridge.
2. Beat with a blender.
3. Place small cookies onto a greased baking sheet with a spoon.
4. Bake at 160 degrees for 10 minutes.

The finished cookies are allowed to cool and removed from the baking sheet.

Mamaliga from small corn grits

Mamalyga is popular in Moldova and Romania. In the classic version, it is prepared in the form of a “corn bun” - a dense porridge that can be cut with a knife.

Products:

• 200 g finely ground corn grits;
• water or broth 600 ml;
• 1 clove of garlic;
• 2 chili peppers.

Preparation:

1. Bay hot water or broth, cook the cereal for 30–40 minutes over low heat.
2. At the end of cooking, add a clove of garlic and pepper.
3. Place the hominy on a board and cool.

Cut hominy into portions with a wooden knife or thread.

How to make porridge for children

Corn porridge for children can be prepared with the addition of vegetables or fruits. Try making healthy porridge with carrots.

Products:

• carrots 80 g;
• cereal, ground in a coffee grinder, 50 g;
• clean water 150–200 ml;
• butter 10 g.

Preparation:

1. Place peeled and cut into pieces carrots in boiling water and cook until the root vegetable becomes soft.
2. Add corn grits to the carrots and cook, stirring until tender.
3. Put the butter into the prepared porridge, mash it, stir and cool.

This porridge can be given to a baby from 9 months.

Polenta recipe by Hector Jimenez-Bravo

This is a traditional Italian dish made from corn grits. In Italy it is cooked over an open fire, it is the main food of poor families, but in Russian restaurants it is quite expensive. You can make polenta yourself if you know the recipe.

Products:

• water and broth 0.5 l each;
• olive oil 2 tbsp. l.;
• corn grits 1.5 tbsp;
• apple cider vinegar 1 tbsp. l.;
• tomatoes, diced 2 tbsp;
• parsley 2 tsp;
• butter 3.5 tbsp. l.;
• cream 1/3 cup;
• 1 tbsp young corn kernels;
• Parmesan cheese 2 tbsp. l.;
• spices and salt.

Preparation:

1. The cereal is poured into boiling water with broth.
2. Cook for about 30 minutes in a saucepan with the lid closed over low heat.
3. To make the sauce, the tomatoes are fried in olive oil.
4. Add 2 tbsp to the tomatoes. l. butter, paprika, oregano and garlic.
5. When the tomatoes become soft, lightly crush them with a spoon, add vinegar and chopped parsley.
6. Young corn kernels, cut from 4 heads, are slightly salted and fried in a frying pan.
7. Boiled corn grits are mixed with corn kernels, cream, 1.5 tbsp. l. butter, Parmesan cheese and basil.

Serve polenta topped with roasted tomato sauce, cold or warm.

Who is contraindicated for corn grits?

For some health problems, doctors do not recommend eating corn porridge. It is undesirable to eat it if you have dystrophy. Corn grits, the benefits and harms of which have long been studied by nutritionists, promote fat burning and will not allow you to gain weight.

If you have diarrhea and other problems with the gastrointestinal tract, it is better not to eat corn porridge; they have a mild laxative effect and contain a lot of fiber. With thrombophlebitis and blood clotting disorders, there are also contraindications to eating cereal.

For most people, corn grits will only benefit: it will help you lose extra pounds, prevent many diseases and strengthen your immune system.

Have you ever wondered how to cook corn grits? If you don't have children, then probably not. And you probably cooked porridge with milk for your children and nothing else. Let's see what else you can cook and how corn grits are useful in general. are presented below.

Let's start with the fact that the correct name for corn grits is maize. Its ancestral home is South America, and this culture itself is very ancient. Corn has a lot of useful properties, and most importantly, it has the unique property of not losing useful substances after heat treatment.

Porridge recipes

Believe me, porridge from this cereal can also be prepared in very different ways. Let's start with the most common recipe.

Corn porridge: classic recipe

4 large spoons of raisins need to be soaked in warm water for 10 minutes. Rinse a glass of corn grits, pour 2.5 cups of hot water over it, add salt to taste, a little butter and raisins. Then you need to cover the pan and put it in the oven. The finished porridge should become soft. You need to mix it and add a little more oil. When serving, add sugar to taste.

Porridge with feta cheese or feta cheese

It is very tasty to eat corn porridge with salty salt. To do this, you need to boil a glass of cereal (you can do it in the oven, as in the previous recipe, or you can do it in a saucepan, the main thing is that it becomes soft). You need to add sugar to the porridge to make it sweet enough. Then you need to chop 100 g of feta or cheese and sprinkle it over the porridge already in the plate. The combination of sweet and salty is very savory.

Corn grits: casserole recipes

Porridge made from this cereal is very tasty if you make a casserole out of it.

Casserole with corn and cottage cheese

600 g of cottage cheese must be rubbed through a sieve until it becomes very fine. Add 4 egg yolks, 100 ml milk, 20 g butter, 60 g sugar, a little vanilla, 50 g flour, 30 g raisins (or walnuts - whichever you like best), mix everything well, and then carefully add 4 whipped into protein foam. This aromatic mass should be placed in a saucepan, previously sprinkled with crackers, and baked. When serving, add sour cream.

Casserole with corn, minced meat and vegetables

Pour 100 g of corn grits into 400 ml of boiling meat broth and cook for 15 minutes. Soak one stale bun in water, squeeze out and knead with your hand. Mix it with 1 egg and half a kilogram of minced pork and beef. Season with pepper, salt and nutmeg.

Place the porridge in a mold, place the minced meat on top and bake for about half an hour. In the meantime, cut 100 g of carrots into small pieces and boil along with 200 g of green peas in 100 ml. broth. Place carrots and peas on top of the minced meat, sprinkle grated Gouda cheese (200 g) on ​​top and bake for another 10 minutes.

Corn grits: baking recipes

Mchadi (flatbread)

Two glasses of corn grits need to be washed, salted and gradually, little by little, added to it hot water and knead. Mix first with a spoon, and when it becomes plastic, start kneading with your hands, like regular dough. The ideal dough for mchadi should be sticky. Then, again with your hands, you need to separate small pieces and form flat cakes (their thickness should be no more than a centimeter). In a frying pan, you need to heat the sunflower oil and fry the flatbreads on both sides (they should be covered with a golden brown crust). To prevent the cakes from turning out greasy, place them on napkins to absorb the oil. The last step is to cut the finished, still hot flatbread lengthwise and put thin pieces of cheese, for example, suluguni, inside. It will melt slightly from the hot flatbreads, and it will turn out to be a very tasty dish!

Yogurt pie

200 g should be mixed with a pinch of soda. Another 200 g - with a spoonful of sugar, two glasses of yogurt, 3 eggs, a spoonful of butter and a pinch of salt. Mix everything thoroughly and combine both mixtures. Place this dough on a baking sheet and bake for about 40 minutes. You will get a delicious low-fat pie. It can be served with sour cream or jam.

I hope now you won’t have a question about what to cook with corn grits!

Healthy and very tasty porridge made from corn grits is a good start to the day for those who watch their figure and eat right! Porridge is quick and easy to prepare with water or milk, for a child or an adult.

Corn grits porridge is prepared shortly before consumption. Hot, freshly cooked cereal is soft and tasty.

• Corn grits – 150 g (or 1 cup)
• Water – 400 ml (or 2 glasses)
• Milk – 400 ml (or 2 glasses)
• Butter or vegetable oil – 2 tbsp. spoons
• Salt, sugar - to taste

Rinse corn grits under warm running water.

Pour boiling water into the washed cereal, add salt, stirring, and cook over low heat until moisture is absorbed, without covering the pan.

Then pour boiling milk into the porridge, stir and continue to cook over low heat for another 15-20 minutes, stirring.

Remove the finished porridge from the heat, close the pan tightly with a lid and let stand for 5 minutes, then arrange on plates. The result is a medium thick porridge. Serve the porridge with butter and granulated sugar (to taste). Bon appetit.

Recipe 2: creamy corn porridge in a slow cooker

Milk corn porridge in a slow cooker according to a traditional recipe is usually prepared for breakfast. Instead of butter, I add kaymak to corn porridge - this is cream with a fat content of more than 40%.

• Corn grits - 100 g
• Kaymak (heavy cream) – 50 g
• Milk – 100 ml
• Sugar - 1 tbsp. l.
• Salt - to taste
• Water – 300 ml

Prepare ingredients for making corn porridge in a slow cooker. It is important to observe the specified proportions.

Turn on the multicooker in the “Grains” mode for 25 minutes. Mix corn grits with sugar in a multicooker bowl.

Fill with water and close the multicooker lid.

After 25 minutes, pour milk into the multicooker bowl and add kaymak, mix everything.

In order for the corn grits to boil better, turn on the “Multi-cook” mode for 20 minutes, setting the porridge simmering temperature to 90 degrees.

After 15 minutes, at the end of cooking, add salt to the porridge to taste. Creamy corn porridge in a slow cooker is ready.

Bon appetit!

Recipe 3, step by step: delicious corn grits porridge

How to cook corn porridge? It can be prepared with water or milk. My cooking option involves simultaneous cooking with water and milk (first the cereal is boiled in water, and then milk is added).

During the cooking process, I add a little salt, sugar to taste and always vanilla. The result is a very tasty corn porridge, you can eat two servings in a row - it’s so tasty!

• Corn grits 1 cup
• Water 3 glass
• Milk 2 cup
• Salt 1 pinch
• Sugar 2 tbsp. spoon
• Vanilla ½ bag
• Butter in portions

Pour the cereal into the cooking pan.

We fill it with water and see a picture like the one in the photo. Cereals always give off starch and all the garbage that somehow ends up in the bag. Rinse the cereal until clean water. I washed the corn ten times.

Pour clean cereal with filtered water. Place the pan on the fire, first bring to a boil over high heat, then reduce the heat to a minimum and cook until the water is completely absorbed by the cereal.

This is how dense and thick the corn porridge turns out, but it’s not ready yet. It needs to be boiled by adding milk.

Pour cold, unboiled milk into the saucepan.

Stir the porridge, add a pinch of salt, a couple of tablespoons of sugar (depend on your taste) and vanilla. We put it on fire. Cook over the lowest heat until tender and stir occasionally (the porridge is capricious and burns to the bottom of the pan with pleasure).

That's all the tricks that answer the question of how to cook corn porridge. You can serve it immediately.

Recipe 4: corn grits porridge with water (step-by-step photos)

• Corn grits - 80 g (can be replaced with corn flour)
• Drinking water - 180 ml (milk can be used)
• Salt - a pinch
• Butter - for serving (any quantity can be used)

Place the cereal on a flat surface and remove any debris.

Transfer it to a fine iron sieve and rinse under running water.

Pour the cereal into the cooking pot. It is advisable that the dishes have a thick bottom, so the porridge will not burn.

Pour drinking water over the cereal and add a pinch of salt.

Place the pan on the stove, boil, reduce the heat to low and cook the porridge under a closed lid for about 20 minutes. Then remove the pan from the stove, cover with a warm towel and simmer the food for another 15 minutes.

Then put a piece of butter into the dish. For those losing weight, replace it with vegetable oil.

Stir the food.

Place corn porridge in a serving bowl and serve hot.

Recipe 5: how to cook sweet porridge from corn grits

• Boiling water – 200 ml;
• Milk – 200 ml;
• Corn grits - 80 g (4 tablespoons without top);
• Sugar and salt to taste;
• Butter – 5 g.

Pour boiling water over the cereal, adding a pinch of salt, and put on fire. The fire should be minimal, stir the cereal all the time, it absorbs water very quickly and can burn.

When the cereal begins to lag well behind the walls and bottom, you can fill it with milk with sugar dissolved in it (about 2 tablespoons).

In a separate bowl, heat the milk, but do not boil. Add it to the cereal in small portions, stirring well, rubbing the lumps until smooth.

How long to cook corn porridge with milk? Cook covered for 20 minutes over low heat, stirring occasionally.

Add butter to the finished dish. Wrap a saucepan with porridge in a blanket for 15–20 minutes.

Serve sweet hot porridge with berries or fruits. You can add dried apricots, raisins, fresh bananas, apples or strawberries. It’s delicious to top the fruit with a spoonful of liquid flower honey.

Recipe 6: healthy corn grits porridge with milk

Your family will definitely like this bright and nutritious corn porridge with milk if you serve it for breakfast with melted butter and aromatic honey. Neither adults nor children will refuse such a dish, who, by the way, ask to add raisins or sliced ​​bananas to the porridge.

To prevent your dish from becoming too thick, remember that the proportion of cereal and liquid is 1:3, that is, for 100 g of cereal you will need to take 300 ml of liquid: water, milk, etc. If you like unsweetened cereals , then limit the amount of granulated sugar and honey.

• 100 g finely ground corn grits
• 100 ml water
• 200 ml milk
• 2 pinches of salt
• 2 tbsp. l. granulated sugar
• 2 pinches ground cinnamon
• 1 tbsp. l. melted butter
• 1 tsp. honey

Pour salt and granulated sugar into a saucepan or pan with a non-stick bottom.

Pour in water and milk of any fat content. To make the cereal swell faster, it is not recommended to cook it in milk - it is poorly absorbed, so some of it is replaced with water. If you don't have milk on hand, you can mix water and granulated condensed milk into a dish.

Place the container on the stove and bring its contents to a boil, adding ground cinnamon. As soon as the liquid boils, reduce the heat to low.

We will add corn grits, immediately mixing it with a whisk with the liquid so that no lumps form. It will be much more difficult to do this with a fork. Let the porridge simmer in the container for about 1-2 minutes - during this time it will gurgle, so it is best to cover the container with a lid.

Place the finished porridge in a bowl or deep container, add melted butter and aromatic honey: may, linden, acacia, buckwheat. Let's serve the dish hot. If desired, you can add other sweet ingredients to corn porridge with milk: jam, jam, Nutella, nuts, etc. Since children love liquid porridge, it can be diluted in a plate with chilled milk and served warm to the children.

Recipe 7: Corn grits milk porridge on the stove

• Corn grits 100 g
• Milk 250 ml
• Water 250 ml
• Butter 30 g
• Sugar to taste
• Salt 1 pinch

Wash corn grits.

Pour the cereal into a saucepan.

Add salt, sugar.

Add butter.

Pour in water.

And milk. Cook over low heat for 30-35 minutes, stirring.

Recipe 8, simple: milk corn porridge (step by step)

• corn grits – 180 g,
• milk – 400 ml,
• granulated sugar – 35 g,
• butter – 30 g,
• salt – 1 teaspoon,

Pour the required amount of corn grits into a saucepan with a fairly thick bottom. Corn absorbs moisture very well, so you need to be careful when preparing the porridge so that you don’t regret the results later.

Pour about 2-3 glasses of water into a saucepan and bring to a boil over low heat.

Add sugar and salt.

Set the heat to low and cook until most of the water has been absorbed. At this stage, the corn grits should have increased in volume, but still remain firm inside.

Pour in 200 g of milk. Continue cooking at minimum power.

The cereal will begin to become soft and thick over time, so if necessary, add the remaining milk in small portions. Almost ready porridge should have a liquid appearance, since as it begins to cool it will acquire a denser consistency.

After adding butter, remove from heat. Cover with a lid and let rest for a couple of minutes. The porridge will be even tastier if served with ground nuts, jam or honey.

Recipe 9: how to cook corn porridge for a child

Corn porridge is a favorite delicacy not only for adults and children, but also an indispensable component of the diet of infants. It is the healthiest, tastiest and easiest to digest for babies. It contains a lot of vitamins that babies need for healthy development. These are phosphorus, thiamine, pyridoxine, iron, calcium, starch, riboflavin. An important factor is that it does not contain gluten, a known allergen. It can be added to the diet of infants from the age of eight months.

• Corn grits 100 grams
• Milk (it is better to take 2.6% fat) 200 ml (1 glass)
• Water 350 ml.
• Sugar 40 grams
• Fine salt one pinch
• Butter (high fat) 5 grams
• Optional (for decoration) berries (cranberries, lingonberries), nuts (walnuts, cashews), apples, bananas.

We thoroughly rinse our cereal with warm water until all the debris is gone, the husk is gone and the water is no longer cloudy. Soak in warm water for 15 minutes to swell.

Place the cereal in a thick-bottomed pan, preferably a cauldron.

Pour water into our saucepan and bring to a boil. Stir and crush the lumps.

Add sugar and salt after it thickens. Stir and pour in half the milk. Stir constantly and add the rest of the milk. Bring to a boil, add butter. The consistency should be liquid.

When it thickens, you can serve it, garnishing it with various additives to taste. Corn porridge with milk made from corn grits is ready. Cooking time 45 minutes.

Recipe 10: how to properly cook corn porridge

Corn porridge is useful not only for children, but also for adults. People who are on a diet or exercise should pay attention to this recipe. Corn porridge cooked with milk is satisfying and at the same time light. Rich in vitamins, it will give you a boost of energy for the whole day.

• Corn grits - ¼ tbsp
• Water - 2 tbsp
• Salt - ¼ tsp
• Milk (3.2%) - 1 tbsp
• Sugar - 1 tsp
• Butter - 30 g

Take corn grits, pour it into a saucepan and fill it with cold water.

Place the pan with the cereal over medium heat and bring to a boil. Then reduce the heat, add salt and, stirring constantly, cook the cereal until tender.

When the water is completely absorbed into the cereal, pour in the milk in a thin stream and, continuing to stir, cook for another two or three minutes.

Turn off the gas, pour sugar into the porridge, add butter, mix.

Cover the pan with the porridge with a lid and wrap it in a kitchen towel for twenty to thirty minutes.

As a result, we get a tasty and rich corn porridge, which can be served for both breakfast and dinner. Bon appetit!

Corn grits porridge is an extremely healthy product. It is made from ground dried corn kernels. Porridge can be consumed as a separate dish or as a side dish for meat and vegetable salads.

Bread is baked from corn flour, pies are made, and various sweets are made. This grain makes delicious dietary soups. Flakes are used in muesli as a quick breakfast.

Tablets are even made from these cereals. Flour is also used in cosmetology to make masks.

Corn grits come in the following types:

1. Coarse grind. Such grains are used to make flakes. They are made from corn kernels.
2. Fine grind. This flour is used to make children’s favorite delicacy – corn sticks.
3. Polished. Particles of kernels of various sizes are added to this cereal. The grains are polished using special equipment. Each grain has rounded edges.

General information about corn

In ancient times, the American Indians worshiped corn. They considered this plant sacred. Medicines were made from the leaves of the bush. Even now, adherents of alternative medicine treat hepatitis with the help of tincture of corn leaves. And from the hairs - stigmas - a decoction is made that treats indigestion.

The calorie content of corn porridge per 100 grams is approximately 330 kcal.

The dish is rich in beneficial microelements and does not cause allergies at all. Therefore, doctors allow even small children to use it.

• fatty acids: linolenic, arachidonic, which control cholesterol levels in the blood;
• vegetable protein, which is building material for muscles;
• vitamins of group B, A, E;
• calcium, phosphorus, iron, potassium, copper, silicon.

What are the benefits of corn porridge?

The uniqueness of the product is that it retains its valuable qualities during cooking and frying. And all the beneficial microelements and vitamins contained in the product are very easily absorbed by the body.

Benefits of corn porridge:

1. Regular consumption of the yellow product prevents depression in people, as well as chronically bad mood. Psychologists and nutritionists have proven the fact that the color of a product influences a person’s psycho-emotional state.
2. Strengthening the nervous and immune system. This is due to the content of valuable vitamins B5, B1. Doctors strongly recommend that people with mental disorders consume this dish.
3. Prolongation of youth and beauty, thanks to the presence of vitamins A, E.
4. Vitamin PP regulates all important functions of the body.
5. Eating it for breakfast normalizes intestinal function.
6. The large amount of fiber contained in cereals helps eliminate harmful toxins from the body.
7. Rich in carbohydrates and carotene. And these are those valuable microelements that maintain strength and energy in the body in the absence of physical activity.
8. Grains strengthen the heart and blood vessels. Valuable grains regulate cholesterol levels and rid blood vessels of harmful plaques. Therefore, regular consumption of them prevents heart attacks and strokes.
9. Recommended for use by expectant mothers. It promotes the proper formation of the fetus, thanks to the content of valuable folic acid.
10. Corn porridge is a universal product that is suitable not only as a breakfast, but also as a side dish, soup for meat and fish dishes.
11. A cereal product is a must for those who want to lose weight! After all, despite its satiety, it leaves no chance for putting on extra pounds.

Despite such an impressive list of advantages, there are also contraindications:

1. This product is low-calorie. Therefore, it is contraindicated for people suffering from weight deficiency.
2. If you have a stomach ulcer, it is also not recommended to use it.
3. If you have liver and gallbladder diseases, you should consult a doctor and then use this product.

Anyone can cook corn porridge. This activity will take no more than 30 minutes.

Corn porridge recipes

It would seem that cooking corn porridge is as easy as shelling pears! But this unique product requires compliance with its own rules.

1. To improve the taste, you can add pieces of baked pumpkin, dried apples, apricots, prunes, canned peaches, pineapples, as well as raisins, peanuts and nuts to the dish.
2. For salty dishes, sugar should not be added. Just add grated cheese and tomato paste.
3. Corn product is extremely healthy. Since it contains all valuable microelements and vitamins.
4. Regular consumption improves intestinal motility and has a beneficial effect on the liver.
5. The finished dish can be kept in the refrigerator for up to 2 days, and the cereal itself can be stored for about 2 years. Before purchasing, you should carefully look at the production date of the cereal.
6. When cooking, add 4 parts of liquid to 1 part of cereal.
7. It is better to cook porridge in a thick-walled cast iron pan.
8. If the dish turns out hard after cooking, then it should be simmered over low heat for another 5-10 minutes.
9. To prevent the porridge from burning, it should be stirred all the time while cooking.
10. The cereal product should be stored in a cool, dark place. A dry glass jar with an airtight lid is best for this.
11. Before cooking, the cereal should be thoroughly washed and foreign particles should be removed.
12. For a sweet dish, it is better to use honey rather than sugar.
13. To work in the kitchen you will need high-quality utensils. A cast iron pan with a thick bottom will do. After all, wide walls retain heat longer, which makes them open better taste qualities dishes. In Rus', all porridges were cooked in thick cast iron ovens.

How to cook corn porridge in water

Corn porridge with water is a delicious, quick and healthy breakfast for the whole family.

To prepare 2 servings you will need the following products:

• corn grits - half a glass;
• water – 2 glasses;
• butter – 20 grams;
• honey – 2 teaspoons;
• salt - a pinch;
• dried apricots.

How to cook:

1. Pass the cereal through a sieve and then wash.
2. Take another pan, pour in 0.5 liters of water, add salt, then bring to a boil.
3. Pour the cereal into boiling water, lower the heat, then cook for 15 minutes, stirring thoroughly.
4. Add oil to the cooked porridge, cover the pan tightly with a lid, wrap the dish with a towel to allow the dish to steam and gain flavor.
5. Place on plates and add raisins and dried apricots on top. If there fresh berries and fruits, then you can add them to your plates.

How to cook corn porridge with milk

Recipe for corn porridge with milk:

1. Take a medium-sized saucepan and pour 150 grams of dry cereal into it.
2. Pour the mixture with purified water, volume 300 ml.
3. The porridge should boil and then simmer over low heat for 20 minutes. Bubbles on its surface will indicate readiness. It begins to increase in volume and “shoot out”.
4. Before finishing cooking, add salt and add 10 grams of butter. After 5 minutes, turn off the gas and let it brew under a closed lid for another 10 minutes.
5. While the delicacy is gaining flavor, we begin preparing the milk. To do this, pour 1 glass of milk into a small saucepan and bring it to a boil.
6. Pour the milk into the saucepan with the porridge, turn the heat back on low and simmer for 5 minutes, stirring.
7. You can add sugar or honey, as well various dried fruits and nuts, this makes the dish not only satisfying, but also healthy.

Children love corn porridge with milk. This is a very nutritious and healthy product for a growing body.

Popular dishes made from corn grits

Cornmeal pie

Required ingredients:

• wheat flour – 200 grams;
• finely ground corn flour – 200 grams;
• sugar – 150 grams;
• egg – 1 pc.;
• milk – 1 glass;
• vegetable oil – 70 grams;
• baking powder - 3 teaspoons;
• salt – 1 teaspoon;
• raspberries.

Cooking method:

1. Preheat the oven to 200 °C and grease the deco with oil. During this time, start working on the dough.
2. Pour wheat and corn flour into a large container. Add salt, sugar, baking powder. Mix everything.
3. Beat the egg into the flour mixture, add milk and vegetable oil, and then mix again.
4. Brush the top of the pie with egg yolk to make the crust golden brown.
5. Place raspberries along the edge of the pie. Instead of berries, you can use orange, banana or pineapple slices.
6. Place the viscous dough on a baking sheet and place in the oven for 20 minutes.

Italian polenta with cheese

Required ingredients:

• corn grits – 100 grams;
• Parmesan cheese – 50 grams;
• butter – 10 grams;
• water – 400 grams;
• salt - to taste.

How to cook:

1. Take a saucepan with a thick bottom, pour water into it and put on fire.
2. Grate the cheese.
3. As soon as the water boils, pour the cereal into the pan in a thin stream, stirring constantly so that there are no lumps.
4. Reduce the heat, continue stirring, and cook the porridge for another 5 minutes until there is no water left in the container.
5. As soon as the mass becomes so dense that it is able to hold a spoon, the fire can be turned off. (Complete readiness time – 25-30 minutes).
6. Place the thick mixture on a pastry board and let it cool slightly.
7. Roll out this mass and make various shapes from it using pastry molds. You can also use silicone molds, which should be filled with porridge.
8. Take a baking sheet, grease it and place the corn porridge figures on it.
9. Place a small piece of butter on each figure and sprinkle with grated cheese.
10. Place the deco in the oven preheated to 100°C. Set the timer for 20 minutes. During this time, the cheese should melt, forming a golden crispy crust on top of the flatbread.
11. The finished composition can be decorated with caramelized pear or honey on top.

Corn porridge with mushrooms

Required ingredients:

Pour the cereal into boiling water in a thin stream, stirring gradually.

After 10-12 minutes, turn off the gas. Add the frying from the frying pan and mix everything thoroughly.

Cover the pan tightly with a lid, wrap it in a towel and let it stand on the stove with the gas off for 1 hour.

After the dish has steeped and gained flavor, it can be served warm.

Corn porridge in a slow cooker

Required ingredients:

• cereals 200 grams;
• water – 1.5 cups;
• milk – 1 glass;
• sugar – 1 tablespoon;
• salt - half a teaspoon;
• butter – 50 grams.

Recipe for corn porridge in a slow cooker:

1. Sift the cereal and run running water through it.
2. Pour the resulting mixture into the bowl and add sugar and salt.
3. Pour 1 glass of water and 1 glass of boiled milk into the bowl.
4. How long to cook corn porridge? Usually the timer is set for 25 minutes.
5. As soon as the food is cooked, set the “Keep Warm” mode. This is to make her soften up.

Smear porridge can be cooked in a double boiler. To do this, pour half a glass of cereal into a bowl and fill it with 2 glasses of water. Set the timer for 30 minutes, and then add a spoonful of honey and a pinch of salt. After this, hold for another 5 minutes.

At the end it should be soft and delicate in texture. Therefore, if coarse cereal is available, it should be crushed with a blender or coffee grinder. But under no circumstances should you turn the cereal into dust. The grains should be up to 1 mm.

Corn porridge in a slow cooker is the best solution for preparing breakfast. A morning meal is a boost of energy for the whole day. Therefore, it is very important to choose the right diet for breakfast - this is health for the whole family!

At the end of the last century, corn was called the queen of the fields. Today it is grown, of course, not on such a scale, but, nevertheless, very actively, not only in our region, but almost all over the world. Many wonderful products are made from this culture - corn sticks and flakes, flour, starch, canned food, etc. One such product is corn grits. Despite the fact that it can be found in any store, it is very rarely included in the diet of most families, which, by the way, is completely in vain, because it can bring a lot of benefits to our body.

Why is corn grits healthy?

First of all, it is worth noting the very low calorie content of corn grits; there are only 328 kcal per hundred grams of dry product, and only 86 kcal per hundred grams of porridge prepared from it. That is why it can be eaten without fear by people who watch their figure and adhere to healthy eating. At the same time, it saturates well and gives a feeling of fullness for a long time.

The benefits of corn grits, in addition to the fact that it is an excellent dietary product, also lies in the many valuable components included in its composition. This culture is rich in vitamins B, PP, A, H, essential amino acids - tryptophan and lysine, it contains such valuable microelements as magnesium, calcium, potassium, iron, phosphorus and many others. In addition, corn grits are also a hypoallergenic product, so dishes made from it can be given to even the smallest children without any problems, and it is also included in the diet of people prone to food allergies.

Corn porridge is also very beneficial for the gastrointestinal tract. Contained in it in considerable quantities from harmful deposits - fecal stones, waste, it removes radionuclides, toxins, pesticides from the body. This porridge eliminates putrefactive and fermentative processes in the intestines and relieves constipation. Its regular consumption will strengthen the immune system and help maintain youth and attractiveness.

The substances included in the cereal, for example, vitamins E, calcium and potassium, have a beneficial effect on the condition of nails, skin, hair, and the carotenoids it contains make the product very useful for, since they reduce the likelihood of developing lung cancer. Also, dishes made from it increase the elasticity of blood vessels, lower cholesterol levels, thereby reducing the risk of blood clots, and therefore cardiovascular diseases.

Phosphorus present in corn is beneficial for the functioning of the nervous system, vitamins B5 and B1 help eliminate depression and are a good preventive measure for neuralgic diseases, and magnesium and vitamin B6 increase resistance to stress. Corn grits are recommended for consumption by people suffering from diabetes mellitus, diseases of the blood, gall bladder, stomach and liver.

In addition to all this, corn, and, accordingly, cereals made from it, has one unique property - to preserve all the most beneficial features even after heat treatment. There is also evidence that it helps eliminate fat from the body.

Is corn grits harmful?

Most products, often even the healthiest ones, have contraindications for use, and therefore cannot be consumed by everyone. The harm of corn grits is minimal - it is contraindicated only for ulcers in the acute stage (since the fiber contained in it can irritate the walls of the gastrointestinal tract) and high blood clotting. Also, it should not be abused by people who have low body weight and are trying to gain it. In this case, the harm of corn grits porridge lies in its low calorie content. Everyone else, and especially those who want to lose weight, can safely include it in their menu.

How to cook corn grits

Corn grits are divided into several types depending on the shape and size of the grains. It can be polished, fine or coarse. If you need to quickly prepare a dish from corn grits, you should choose the finest grind; it is most often used for children's cereals.

In general, different types of corn porridge are popular in many countries, and their taste, as well as the cooking time, depends directly on the quality of the raw materials. The best dishes come from fresh or properly stored grains.

Moldovans believe that bright yellow, almost orange, grains are the best; others, when choosing them, focus on the size of the grains and how uniform they are. Naturally, a high-quality product should not contain husks, foreign impurities or odors.

It is recommended to store cereals at low temperatures, ideally up to +5 degrees, in dark, dry places. At high humidity (more than 70%), insects quickly infest it, rancidity and mustiness appear; naturally, it will not be possible to cook a good dish with such a product.

At home, it is best to store corn grits in ceramic, metal or glass, or in extreme cases, plastic containers that can be tightly closed. They need to be placed in dark, cool places. Thus, cereals should be stored for no more than a month.

How to cook corn porridge

Despite its usefulness, corn porridge is quite tricky to prepare, as it tends to burn and clump together. Therefore, during the process, it must be stirred as often as possible. In addition, corn grits almost quadruple during cooking, so when preparing it, be sure to take this feature into account.

To prevent lumps from forming in the porridge, it is recommended to prepare it as follows:

• Method No. 1. First of all, it is worth mentioning that corn grits porridge can be prepared with both water and milk. To prepare it, you will need three or four times more water (milk) for one glass of cereal, i.e. three to four glasses, in this case the porridge will come out quite thick; if you like it thinner, you can increase the amount of liquid to 4.5 or more glasses. So, to prevent lumps from forming in a casserole or pan with a non-stick coating, pour half of the water (milk), in our recipe 1.5-2 cups. When it boils, add salt, the amount depends on whether you plan to make the dish sweet or salty, if it’s sweet, a pinch will be enough, but then add sugar. Next, slowly, stirring constantly, pour in the cereal. The result should be a thick mass; stir it well until it reaches a homogeneous consistency. Then slowly pour out the remaining liquid and cook the porridge until cooked in the oven or over very low heat, this usually takes at least half an hour (depending on the type of cereal, it may take more or less time). Do not forget at this time to periodically (preferably more often) stir the porridge.
• Method No. 2. To prepare porridge in this way, porridge and liquid can be taken in the same proportions as for the previous one. Pour water (milk) into a suitable container and heat thoroughly. Add salt (and sugar if necessary) to the hot (not yet boiled) liquid and pour in the cereal in a thin stream, stirring all the time. While stirring, wait until it boils, then reduce the heat as much as possible and continue cooking, stirring as often as possible, until cooked,

Recipes

Milk porridge

For children and adults who love sweets, corn grits are usually cooked in milk. It is better to make such porridge not too thick, so you should take four or even five times more liquid than the cereal itself. You can prepare it using one of the above methods. You can also use the following recipe.