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As our daughter grew, there was a need to expand her diet. I saw corn grits on the store counter. I myself had never eaten corn porridge before; my mother never cooked it for us. Therefore, I did not know what kind of porridge it was, what it was eaten with, and whether it was beneficial.
After conducting a “survey” among mothers I knew, I found out that no one cooks such porridge. But I still decided to take a risk)) The porridge turned out delicious, tender in consistency and very filling! Now it rightfully occupies a place on our kitchen table.

To prepare porridge, take an incomplete glass of corn grits.

Wash the cereal well in cold water.

Fill the clean cereal with 2.5 glasses of water and place it on the stove. Bring to a boil.
Wash dried apricots and pour boiling water over them.

Cut into thin strips.

As soon as our porridge boils, add chopped dried apricots and a pinch of salt. Cook the porridge over low heat. The porridge quickly swells and absorbs all the water, so the porridge must be constantly stirred, otherwise it will burn.

After 15 minutes, pour a glass of milk into the pan. You can add more milk, then the porridge will be less thick.
As soon as the porridge boils, boil it for another 5 minutes and the porridge will be ready. Butter can be added directly to the pan, or you can add it to everyone’s plate. If you like sweet porridge, add a little sugar or honey.
Corn porridge with dried apricots turns out a little sour. I prefer regular porridge, without additives. It has a delicate, creamy taste!

Greetings, dear readers of my blog! Do you eat healthy? Corn grits have long been used in the diet of many peoples of Georgia and South America, Moldova and Romania in various dishes. How to cook corn porridge with milk, recipe and features of preparing corn grits, this knowledge will help you feed your family healthy food.

Corn grits have long been used in the diet of many peoples of Georgia and South America, Moldova and Romania in various dishes.

This cereal is an excellent source of many minerals and vitamins necessary for our health. 100g of cereal contains 18 essential amino acids, 4.2 mg of iron to increase hemoglobin, 127 mg of magnesium for the nervous system, 241 mg of phosphorus to strengthen bones and 287 mg of potassium for a healthy heart. It is also a good source of thiamine, choline, folic acid and vitamins B6, A, E and K.

Carbohydrates make up most of the energy in this cereal, and the cereal also has a high content of dietary insoluble fiber. Fiber helps fill your stomach after eating so you don't feel hungry for a long time, and normalizes intestinal function. A cup of corn grits contains 8.9 grams of fiber, which is 1/3 of your daily requirement.

The only harm of corn grits is that it contains a sufficient amount of starch, more than in green vegetables, but less than in potatoes and refined rice. But the high amount of fiber content allows it to be used in dietary nutrition.

Corn grits - cooking features

♦ If you bought fresh cereal, then no special preparation is required, just rinse it and slowly pour it into boiling water or milk so that no lumps form. If left for a long time, the cereal may become damp, so it is advisable to dry it in a dry frying pan to avoid clumping in the porridge.

If you doubt the freshness of the milk, boil it separately so that it does not curdle in the porridge.

♦ Corn grits absorb a lot of liquid when cooked. To obtain thick porridge, you need to take it in a ratio of 1:4. The porridge thickens quickly, but it takes a long time to cook - about 30 minutes, so it requires constant stirring.

♦ If you want to cook thick corn porridge without hassle, the easiest way is to buy it in bags now sold and cook in them until tender, then pour it out of the bag into a suitable container and add oil.

♦ To cook liquid corn porridge, take a ratio of 1:5. It’s easier to prepare liquid, you can stir less often, however, be careful when stirring so that the cereal does not gather in lumps at the bottom.

♦ To cook corn grits, it is advisable to have a thick-walled pan, or at least a stainless steel pan.

It is better to add sugar to the porridge at the end of cooking so that it does not burn.

♦ Corn grits porridge goes well with dried fruits - dried apricots, raisins and, if you like, prunes. In the fall they prepare porridge - it turns out very tasty, and the color is like the clear sun! The addition of vegetables, fish and cheese in polenta, beloved by many people, gives the porridge a special taste, recipe.

How to cook corn porridge in milk, recipe with dried apricots

Let's prepare a very tender liquid porridge with dried apricots. This porridge will appeal to children over 2 years old, but adults also eat it with pleasure.

Pour the washed corn grits into a boiling mixture of milk and water, add salt, and do not add sugar yet so that the grits do not burn. Cook on the stove over low heat.

The porridge thickens very quickly and often tends to form lumps at the bottom of the pan, so it needs to be stirred frequently. When it thickens, place it in a frying pan with boiling water, creating a water bath.

While the cereal is cooking, pour boiling water over the dried apricots for 1-2 minutes to steam them, drain the water and cut into pieces.

Cook the cereal for about 25-30 minutes until it becomes soft. At the end of cooking, add sugar and dried apricots, cook for another 2 minutes.

Now you can add butter, close the lid and let it brew for another 5-10 minutes.

The porridge turns out to be delicious.

Ingredients:

• 1 cup corn grits
• 2.5 glasses of water
• 2.5 glasses of milk
• salt to taste
• 1.5 tbsp. Sahara
• 100 g dried apricots

Porridge for weight loss

To lose weight, cook porridge in water. Depending on whether you want thick or liquid, take water in a ratio of 1:4 or 1:5 or even 1:6. Add liquid not all at once, but as the porridge thickens.

Boil water, slowly add corn grits, salt and cook until tender for 25-30 minutes, stirring constantly. When the cereal is swollen, but not yet ready, you can put the pan in a water bath so that the porridge does not burn.

Add odorless vegetable oil and honey to taste to the finished porridge; you can add steamed dried fruits. Close the lid and let stand for 10 minutes.

Ingredients:

• 1 cup corn grits
• 4-6 glasses of water (for thick or thin porridge)
• salt, honey to taste

Porridge with pumpkin - video recipe

Porridge with milk recipe in a slow cooker video

If you want to please your child with tasty and healthy food, then cook for him with dried fruits. This porridge is prepared easily and quickly. At the same time, it is easily absorbed even by a child’s body, contains many useful substances and fills the body with energy. Today we have prepared for you three recipes for this porridge.

Corn porridge with prunes

To prepare this porridge we need a glass of corn grits, 4 prunes, half a glass of milk, butter, sugar and salt.

We wash the prunes in running water and boil them in half a glass of water. After this, let it cool and do not remove it from the broth. Grind the boiled prunes on a sieve or in a fine blender.

Take half a glass of the broth left after cooking the prunes, put it on the fire, bring to a boil and add the cereal. After 15 minutes, add milk, salt and sugar and cook for another 20 minutes over low heat.

After the porridge is cooked, add prunes and butter.

Corn porridge on water with prunes and dried apricots

Take a glass of corn grits, 3 glasses of water, 100 g of dried apricots, 100 g of prunes, 50 g of butter, salt and sugar.

Pour boiling water over dried fruits and leave. Heat the cereal in a frying pan and pour it into the pan. Fill it with boiling water, add oil and salt. Place on the fire and bring to a boil. After the water boils, reduce the heat to low and cook the porridge until it thickens. To prevent the porridge from burning, stir it periodically.

Drain the water from the dried fruits and crumble them. After the water in the porridge is absorbed into the cereal, add chopped dried fruits, butter and sugar, mix everything. We close the pan with a lid, cover it with a towel, then wrap it in newspaper, put it in a plastic bag and wrap it in a towel again. Leave it in this form for half an hour and then serve it to the table.

For 1 cup of cereal, take 2.5 cups of water, half a cup of raisins, 1 cup of other dried fruits, butter, salt and sugar.

Wash large grains in running water. If it is small, like semolina, then we do without washing. Take cookware with non-stick coating. Pour water into it, add salt and sugar. Boil water and add cereal. Boil again, then reduce the heat to the lowest setting.

Cook the porridge for another 10 minutes, stirring continuously. At the end we add oil. Cover the pan with a lid and let the porridge brew for half an hour. If desired, you can add cream and milk to the porridge.

If the porridge is not fully cooked and there is no water left, it can be “finished” in the oven or in a water bath. Such problems will not arise if you cook corn porridge in a slow cooker.