Corn porridge on milk: how to cook a healthy dish for the whole family. How and how much to cook corn porridge on water and milk from corn cereals

Methods of cooking corn porridges on water

The corn is a large content of silicon, iron and fiber. It is present in its composition very valuable for the human body vitamins of group B, A and E. There is also a whole complex of amino acids.

Therefore, the cornpad must necessarily be in your menu, especially since it participates in the process of cleaning the body - displays toxins and radionuclides.

In Romania and Moldova, this is a national dish, and people of these countries are less likely to complain about heart and vascular diseases.

Corn porridge on water

Ingredients

• butter);
• water - 2.5 glasses;
• salt (to taste).

Cooking method

The corn croup is rinsed well under running water.

Pour the water in the pan, put on a strong fire and give it to boil.

Pick up the cereal, mix and let boil.

Waters need two times more cereals - to prepare one glass of cereals, it is necessary to pour two glasses of water.

After how porridge will boil - fire to minimize and porridge porridge, cover with a saucepan. Constantly stirring cooking for 30 minutes until porridge thickens.

Remove from the fire, put in porridge butter and interfere. Pan to wrap something warm and leave to appease within an hour.

If you wish to eat a savory porridge, then you can add cheese with the oil. For this, feta or suluguna is suitable, sliced \u200b\u200bwith small pieces. Also in porridge you can add assorted fried: onions, mushrooms, Bulgarian peppers and tomatoes.

Corn porridge in the oven

Ingredients

• crupes (corn) - 1 cup;
• raisin (Kishmish) - 4 tablespoons;
• granulated sugar;
• butter);
• water - 2, 5 glasses;
• salt (to taste).

Cooking method

Pre-dock raisins. Rinse the corn croup, put it in a pot of ceramics (suitable dishes with a thick bottom) - pour boiling water. Add cream butter and raisins to Cropa. Sweet and add sugar to taste. Mix well and cover with a lid.

Heat the oven to 200 degrees. In the hot oven send porridge.

Cooking time: 30 minutes.

Get a porridge from the oven, remove the cover and put in the oven for a short period of time - until the porridge is wrapped. You can separate milk to the finished caress when serving on the table.

Corn porridge with pumpkin

Ingredients

• corn Crupes - 1 cup;
• pumpkin - 300 grams;
• oil (creamy) - 50 grams;
• honey - 2 tablespoons;
• cream (fat) - 100 ml;
• salt (to taste).

Cooking method

The croup is washed and cook in a slightly salted water is not fully readiness.

Pumpkin wash, clean and cut into cubes.

Pour a small amount of water into a deep saucepan, add cream, honey, and butter. Share a pumpkin and grieving up to 15 minutes.

Now you need to fill the ceramic pot. To lay out layers - porridge, pumpkin, porridge, pumpkin and so far it will not completely fill in it. To cover with a lid.

Heat the oven to 160 degrees and put a ceramic pot with porridge.

Cooking time in the oven: 30 minutes.

Then the cover to remove and still put languishing in the oven until 20 minutes. When a ruddy crust appears on the kash - it is ready.

note

The total time of cooking cornpasses is one hour. During the preparation, her weight should become three times more.

Helpful advice

If the porridge turned out to be very thick, it can be done more rare, if we breed with warm milk. You can take cream instead of milk, yogurt or fruit puree.

Hello, dear readers! The article discusses the cornpall. We are talking about the beneficial properties of corn cereals. Applying our recommendations, you will learn the secrets of cooking porridge on the stove and in a slow cooker, learn how to make a dish on milk, water, with a pumpkin. And also learn whether the corn porridge is allowed in diabetes and what to do if allergic was manifested.

Corn cereals - a product manufactured from corn grains. There are many varieties of cereals, the most common and actively used in cooking is polished.

The composition of corn cereals is present:

• silicon;
• vitamin E;
• tryptophan;
• potassium;
• a nicotinic acid;
• thiamine;
• pyridoxine;
• cobalt;
• lysine;
• riboflavin;
• iron;
• magnesium;
• carotene.

Calorie Cereals - 325 kcal per 100 grams. Product. At the same time, the proportion of proteins is 10%, carbohydrates - about 56%, fats - about 2%, water - about 1%, dietary fiber - 24%.

Beneficial features

The useful properties of the cereals should include a slight digestibility. The presence of fiber allows you to free the body from slags and toxins, as well as prevent the fermentation process in the intestine.

The product of iron has a beneficial effect on the circulatory system, strengthens immunity. Potassium contributes to the normalization of the cardiovascular system. For improving sleep, the increase in stress resistance is answered by magnesium.

Cobalt stimulates the production of erythrocytes, and also participates in the process of absorption of iron.

Corn porridge: benefit and harm

The benefits of corn cereal is as follows:

1. Improves skin and hair condition.
2. Stabilizes blood cholesterol.
3. Promotes weight loss.

Corn porridge has a lot of useful properties, but also a number of contraindications:

• increased blood coagulation;
• ulcer;
• dystrophy.

In all other cases, the use of the product is not prohibited.

How to cook cornpage

The taste of the finished product largely depends on the method of preparation. The dish is prepared on the plate or in a slow cooker. Each methods have their own characteristics:

1. If you cook porridge on the stove, you need to follow the process.
2. If you cook in a slow cooker, you have free time, you can do several things at the same time.

Another plus of cooking in a slow cooker - the porridge is crumbling, it does not need to constantly stir and be afraid that the dish foggles.

How to cook cornpopper on the plate

Secrets of cooking corn porridge on the stove:

1. Before cooking, rinse the camp using the sieve.
2. Prepare porridge in a saucepan with a thick bottom. In the cooking process, the product often burns, constantly stirrer.
3. Circular medium grinding boil for half an hour on a quiet fire.
4. Sweep the croup into the water, taking it in advance.
5. If you want porridge to have a liquid consistency, use 4 glasses of water. For thick porridge, it is necessary to take 600 ml of liquid into a glass of cereals.

How to cook corn porridge in a slow cooker

1. For cooking, activate the "Porridge" mode.
2. Reduce cooking time using the Multiproductor mode. Porridge will be crumbly, if initially you will cook it in the "Porridge" mode for 25 minutes, and then on the "Multiprob" mode for another 10 minutes.
3. Add the amount of fluid based on the desired consistency. To obtain crumbly porridge, use 3 glasses of water, liquid - 4 glasses.
4. Do not use the heating mode for the finished dish.
5. Ready porridge should be used immediately.

Corn porridge on milk (dairy)

Milk porridge will become excellent breakfast not only for adults, but also for children from 1 year. For cooking, use milk 2% of fat content, optionally you can dilute it with water.

You will need:

• cereals - 40 gr.;
• butter cream - 20 grams;
• water is half a glass;
• milk - 150 ml;
• sugar sand - 10 gr.

How to cook:

1. Take a saucepan with a thick bottom, pour milk into it, water, pour sugar, then put on fire.
2. Wait for milk boiling, then pour the croup, keep cooking a quarter of an hour on a weak fire, stirring.
3. Add creamy oil, and then cook for another 15 minutes.

Calorie:

Calorie per 100 grams. Product 120 kcal.

Corn porridge on water

Porridge on water is allowed to people who follow their weight. For cooking, do not use the old barbecue to avoid the formation of lumps and bitter taste.

You will need:

• cereals - 180 ml;
• water - 200 ml;
• salt - 10 gr.;
• creamy butter - 20 gr.

How to cook:

1. Prepare a croup, rinse it under the crane.
2. Put a saucepan on the stove, pour water, bring to a boil.
3. Pass the cereal in the pan, add salt, then boil through half an hour, stirring constantly.
4. After the dish is prepared, add oil into it, mix.
5. Remove the saucepan from the plate, cover the towel, wait a quarter of an hour, then you can serve on the table.

Calorie:

Calorie per 100 grams. Product 141 kcal.

Corn porridge with pumpkin

Porridge with pumpkin is not only a delicious, but also a useful dish. Total cooking time does not exceed 1 hour.

You will need:

• cereals - 100 gr.;
• milk - 300 ml
• pumpkin - 0.3 kg;
• sugar sand - 20 gr.;
• salt - 2 chips;
• butter creamy - 45 gr.;
• water - 250 ml;
• vegetable oil - 25 ml.

How to cook:

1. Prepare pumpkin, wash, clean, cut the rough crust, remove the seeds, then cut into small cubes.
2. Put the frying pan on fire, pour oil into it, then fry pumpkin for 5 minutes, stirring.
3. Add half milk to the pumpkin, reduce the fire.
4. Take a saucepan, pour into it with a croup, pour with water, add salts and boil for 6 minutes on low heat.
5. Grind the finished pumpkin with milk using a blender.
6. Mix the pumpkin with a cereal, then pour the composition of the remaining milk and add sugar.
7. Continue to prepare a product under a closed lid on a weak fire of 10 minutes.
8. Remove the dish from the stove, add some oil, cover with a towel for 20 minutes, then you can serve it on the table.

Calorie:

Calorie per 100 grams. Product 100 kcal.

Is it possible to corn porridge in diabetes

The use of corn cosha is useful not only to children and those who lose weight, but also people suffering from diabetes.

This is due to the fact that the product has an average glycemic index. The use of the product allows to reduce blood sugar levels.

Another advantage is the presence of a large number of useful trace elements and vitamins.

Before turning on the porridge in your diet, be sure to consult your doctor.

What if you are allergic to cornpall

Although the corn croup is a low-allergy product, some people have an allergic reaction.

What to do with allergies:

1. Exclude the product from use. If you doubt that it was the croup that was the reason to pass tests to detect allergen.
2. Observe a special diet, do not turn on new products in the diet.
3. Take preparations - sorbents, antihistamines. Before using medications, consult your doctor.

Most often, allergies occurs in young children. Preventive purposes recommended:

• in a timely manner to enter the luch, observing the power scheme proposed by the pediatrician;
• raise the immunity of the child;
• if someone from family members are allergic to the product, then the child should not give it, or should be given the analysis to identify allergies to gluten.

What to remember

1. The use of cornpants does not harm children, diabetics and losing weight.
2. Porridge prepared in a slow cooker has a crumbly shape and it is easier to cook, rather than on the plate.
3. If you suspected allergies, you should exclude porridge from the diet, pass the analyzes to the allergen.

See you in the next article!

How to cook porridge

How to cook cornpage on the water? Thanks to this step-by-step recipe with photos and videos, you can please yourself and your loved ones of this useful porridge!

35 min

140 kcal

4.5/5 (8)

Corn porridge is a real star among porridge. It is so useful that it is simply impossible not to cook it. Each housewife is obliged to have a recipe for such a dish. You will learn how to cook the crumbling cornpall on the water, thanks to this recipe.

Kitchen appliances:

• Pan.
• Sieve.
• Glass.
• Dense kitchen towel.

Ingredients:

How to pick up the ingredients

To choose the best corn croup, you need to first make sure that in it no unnecessary impurities. It is easy to make even the naked eye. Browse the cereal for the presence of black grains and additives. If there are no - boldly take the croup. Another important criterion is the color of the cereals. In high-quality corn cereals It should only be Bright yellow. Today's recipe for porridge on water from corn cereals will be useful to you in life.

Step-by-step recipe

Video recipe cooking porridge

I invite you to watch a very exciting video. In this video, you can find a full step-by-step recipe for cooking corn cereals. This will give you a unique opportunity to save your strength on the process of cooking such a useful dish. From this video you also learn the proportions of water and cereals for cornpasses.

What are such a porridge

The supply of cornpasses depends on which variation is cooked dish. If it is done on milk, it should be served a dish with jam. Porridge, which is cooked on the water, can be served with meat garnish, additives. It will help you form a great and full-fledged dish.

Preparation options

It's no secret that the cornpall is prepared in various forms and variations. There are two most common recipes - cooking porridge on milk and water. If you cook on the water, then bash is salty. But the recipe on milk allows you to make it sweet. The same simple as on the water, but the taste of you really will surprise. If you at least once tried a cornpall on milk, then you will forever remain her fan! Learn to make it with your own hands and you can please yourself at least every day.

Corn porridge can be prepared and served using vegetables, fruits and meat. A corn porridge with a drill or raisins is very popular. This dish will definitely like you and your loved ones. If you prepared a salty porridge, for example, using meat, then you can decorate it with fresh greens.

Everyone knows that the corn croup is needed for a long time, but if it can significantly save you time, and the result may surprise you. When using multicookers in the process of cooking such a dish, you can achieve a completely different taste, rather than using the pan. How to brew a corn porridge on the water, you know, you can proceed to this process.

Be sure to share the results of your culinary fantasies! Bon Appetit!

In contact with

Only so called this Zlak at the 50s of the last century in the USSR. And if its popularity in our country was gaining corn in these years, then all over the world, it was cultivated for a long time. And cubes from corn (maisova) cereals are known since ancient times. Why is it popular and how is the cornpopper help?

The benefits of corn porridge are invaluable. After all, this croup is very nutritious, rich in various vitamins (E, B, A, PR) and minerals (iron, silicon). There is no gluten in this cable, which contributes to the improvement of digestion.

Even corn is able to remove heavy metals from the body. In addition, it is hypoallergenic and fits all.

Lovers diets can easily use corn, because In 100 grams, cereals contain 337 kcal, and in the usual lean caress on the water - 141 kcal.

Cooking the croup can be:

• on open fire;
• in the oven;
• in a slow cooker.

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

For the sake of justice, it is worth noting not only the benefit, but also the detriment of cornpasses. Because Such a dish has low energy value, it is not recommended for people with weight lack. Extremely carefully, everyone who suffers from ulcer and duodenal disease should be extremely careful. And also this cereal is contraindicated in those who have allergies to this product.

So that the porridge was delicious

Corn cereals requires a special relationship, because it is preparing troublesome. How to cook cornpage? Several little tricks will help cooking and dish will always be tasty and raffered.

1. Taste. It should be remembered that the taste of the corn cereal specifically, gravy. It seems unrovhed to many.
2. Water. Mais loves water very much. The minimum ratio of cereals and water is 1: 2.5 / 3. For those who love porch "More", the amount of fluid should be increased.
3. Dishes. If you cook on an open fire, the dishes should be with thick walls and the bottom. Ideally, it may be a cauldron or a cast-iron pot.
4. Cooking. The main thing in the process of cooking on open fire is frequent stirring. It is best to mix every 5-7 minutes.
5. Time. How much do you cook cornpage, so that it does not remain raw? Unfortunately, there is no accurate answer, because It all depends on the peculiarities of the dishes and the furnace. But the minimum time for the preparation of one portion is 20 minutes.
6. Butter. Just cooking a little cornpall, you need to get it right. Porridge butter will not spoil - it is precisely about Mais. It makes a good fat and therefore oil can be melted.
7. Useful nuance. It is necessary to take into account that immediately after cooking the dish is driving. And after it coolst, turns into a homogeneous mass. But if the porridge is heated again, it becomes crumbly.

Fundamental recipes - porridge on water

The worslet-blooded thing in the kitchen is to learn how to cook Mais Cropa. And even though the recipe for corn cereal is simple, she all the time will try to burn. If there is no time for cooking, but I want a porridge, then technique will come to help. After all, the corn porridge in a slow cooker will turn out no worse than on the stove.

• Cereals - 100 gr;
• Water - 250 gr;
• Sugar - 40 gr;
• Salt - 5 gr;
• Butter creamy - 10 grams.

In a saucepan with a thick bottom to pour water. When it boils, salting to taste.

Rinse the croup, lay out in boiling water and mix well. As soon as she boils, pour sugar, mix again and make the fire minimal.

Cooking corn porridge on water for about 20 minutes. Put a piece of oil before serving for a portion.

Fast cooking in a slow cooker

The recipe for corn cereals in a slow cooker will take at least time. And cooking in the kitchen will turn into pleasure.

• Crupes - 1 cup;
• Water - 2.5 glasses;
• Oil - 80 grams;
• Salt and sugar - to taste.

A well washed with a croup pour into a bowl of a multicooker. Pour it with cold water.

On the multicooker to set the "Crup" mode. If the automatic cooking time is about 25-30 minutes, then it should be noted that during this time the croup will become crumbly, but a little tough. To give softness to the croup, it is necessary to peel it for about 10 minutes at 150 C.

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

At the very end of cooking add creamy oil.

Dairy sweet porridge

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

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

1 portion will need:

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

Heat the oven to 180 C. In the heat-resistant glass dishes or pot pour water with milk in the same proportion. If you want to get porridge not really thick, then the amount of fluid can be increased. Pour a croup and salt it.

Raisin rinse and add to the cereal. To enlarge the sweetness, you can add some sugar. Mix everything thoroughly.

Put a pot into the heated oven. After half an hour, the porridge gets and gently mix. Return in the oven for another 15 minutes.

In the finished dish put a piece of oil and serve to the table.

Corn porridge with apple

Cooking maize porridge on milk can with different fruits. They will give extra sweetness, peculiar flavor and freshness of the dish.

• Crupes - 1 cup;
• Milk - 2 glasses;
• Water is 1 cup;
• Apples - 2 pcs.;
• Sugar - 2 tbsp. spoons;
• Vanilla sugar - 12 grams;
• Salt - pinch;
• Oil - 50 gr.

Clause from garbage, rinse. Milk with water to bring to a boil.

Purple into liquid prepared croup. Cook porridge on low heat for about 15 minutes, stirring constantly.

Salt and add sugar: normal and vanilla. Continue cooking another 10-15 minutes.

At this time, the apples have to remove the peel and grate them on the grater. When the cereals are ready, add grated apples and creamy oil into it. All mix and turn off the fire. Give a whale to laugh another 20 minutes.

Corn-banana breakfast for children

Nourishing corn porridge on milk with banana will be an excellent day of day for kids.

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

Rinse the croup. Join water with 100 ml of milk and warm. When the liquid boils, pour the croup. Stir and cook 10 minutes after boiling. Then a thin flowing pour the residue of milk.

Cook until readiness. At the end add salt and sugar.

Remove dishes from fire. ⅔ Banana to smoke and mix with porridge. Take the dishes with a cereal and let's break for about 15 minutes.

On the finished portion, lay oil and chopped the rest of the banana.

Variations on the theme of nasty dishes

From Mais, not only dietary or dairy children's dishes are obtained. You can prepare cornpall with meat and vegetables. Such a hearty dinner satisfy the hungry husband, and a pickly child.

Bright porridge with vegetables

• Crupes - 2.5 glasses;
• Water - 1 liter;
• Pumpkin - 300 grams;
• Carrots - 1 pc.;
• Onions - 1 pc.;
• Salt, sugar, seasoning - 1 tsp;
• Greens - to taste.

Such such cubes of corn cereals of fine grinding. If there is no, then it is enough to use the coffee grinder and grind the existing camp.

The resulting small consistency in the bowl is divorced by a small amount of water to a homogeneous mixture.

Bring water to boil. Stirring, pour into it a dissolved corn mixture. Cook on low heat with frequent mixing.

Pumpkin cleanse from seeds and peel. Cut into large pieces. You can use frozen pumpkin. Mytoy and cleaned carrots also cut into pieces. Vegetables add to the cereal. Mix everything thoroughly.

Onions chopped with small cubes and fry on vegetable oil. Add it to the caress.

Salt the dish, suck and add any herbs and spices to taste. Gently mix and continue to cook until readiness. The dish is prepared for about 40 minutes. During this time, vegetables should be soft. When serving each portion, you can sprinkle with greens and finely chopped sharp peppers.

On the joy of meat

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

• Cereals - 200 gr;
• Meat - 400 grams;
• Water - 600 ml;
• Onions - 1 pc.;
• Carrots - 1 pc.;
• Salt and pepper - to taste.

Of all kinds of meat, the preferred will be chicken fillets. Because Bird is preparing very quickly.

Cut meat into medium sizes. Onions finely chopping, rubbing the carrot on the grater. Pass vegetables on vegetable oil.

Wash the croup to lay out in the dishes, season with salt and spices. Top post meat with vegetables. All pour water.

Prepare porridge on low heat 30-40 minutes.

World masterpieces of cornframe

Mais firmly entered the culinary recipes of all countries. And every people have their own old secret of corn porridge, which has become their business card.

Banosh - Kulesh in Hutsulsky

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

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

Want something interesting?

For sauce:

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

Sour cream to dilute with a glass of water, pour into the pan and bring to a boil. When boils, add a corn croup, constantly stirring it.

In the cooking process, a thick homogeneous mass is obtained. Cook on low heat, constantly rubbing a spoon with a spoon. This is necessary so that oil is sampled from sour cream.

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

How to cook sauce

For this, the onions are finely chopping and fry. Champignons cut into thin plates and add to bows. Stew everything under the lid of 20 minutes.

To thhust the sauce dilute in sour cream flour and add to mushrooms. All mix and put out another 5 minutes.

Serve a banana portion, sprinkling porridge with a grated cheese and watering with sauce.

Polenta - Peasant Dish from Italy

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

• Crupes - 1 cup;
• Water - 3.5 glasses;
• Salt - ½ tbsp. spoons;
• Butter creamy - 20 grams;
• Parmesan - 100 gr.

Multicooker's bowl with oil. Rinse the croup. Bring water to boil.

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

After the sound signal is completed, pour grated parmesan into the cereal and mix. Put the finished clinet in a lubricated oil form.

Cut the cooled Pole to pieces and fry in a pan on olive oil.

Mamalyga - a slice of the sun donated by Romanians

Mamalyga - Romanian-Moldovan dense cube porridge. This dish is always served sour cream with garlic and cheese. Usually, Mamalyga is prepared in a large amount for the whole family.

• Cereals - 500 gr;
• Water - 1.5 liters;
• Butter creamy - 100 gr;
• Salt to taste.

Water in a big saucepan or causane to bring to a boil. Put in it oil and salt. Sleep the camp with a thin ridge. In order to avoid lumps, constantly stirring the croup.

Prepare Mamalygu on very slow heat for 30 minutes. So that the croup does not burn, it should be constantly mixed. Prepare Mamalyga without a lid.

Finished porridge turn over the bottom upside down. Give a little cool and cut into portion pieces. Cut Mamalygus traditionally thick cloth thread.

Failure is served sour refill. To do this, it is necessary to open the cheese on pieces and several cloves of garlic pass through the press. Mix sour cream with cheese and garlic - acute refueling ready!

Corn porridge is considered to be one of the most useful human health. But you need to understand how porridge so that it is not only a generous storehouse of vitamins and amino acids, but pleased with their taste. Regular addition of such a dish to its diet will make it possible to lose weight, save the body from slags, toxins and harmful radionuclides.

Features of cornflower

Corn is a useful product product, but to understand how to cook cornpage, you need to get acquainted with some nuances. Proper cooking porridge on water will help achieve such results:

• restore intestine microflora
• discharge extra kilograms
• crop the process of digestion.

Due to the large amount of fiber contained in the composition of porridge, its main function is to stabilize the digestive process. Corn porridge has low calorieness, so widely used in dietary nutrition. It is very quickly coping with the purification of the intestinal cavity and the stomach, gradually slowing down the processes of rotting and fermentation. Beneficially affects the process of reducing cholesterol in blood.

Cooking technology

About how to cook a corn porridge, it does not have to talk for a long time, because the process is extremely simple. You only need to know such moments to know exactly:

• compliance with the proportions of liquid and cereals;
• duration of cooking.

It is also very important to choose to correctly pick up both the main and additional components of the dish. Each hostess prepares such a dish in its own way, because all the taste preferences are different. For some, the corn porridge is ideal as a side dish to various vegetable, mushroom or meat dishes, while others do not represent the beginning of the day without sweet variants of this dish.

Be sure to need to rinse the croup thoroughly, and then pour it into boiling water, salt and stir well. After boiling porridge, it is usually necessary to boil approximately half an hour at minimal fire. During this time, it should become very thick. So that the porridge does not burn, in the process of cooking it sometimes will have to stir. The saucepan, which was only removed from the fire, you need to bite the terry towel, having threw in porridge butter. Leave so another 30 minutes so that the dish fill.

The final recipe can be unique for any mistress, because each can add its ingredients to it. But you are complemented by a ready-made dish. So, as additional products can be used:

• mushrooms;
• meat;
• roasted onions;
• vegetables;
• fruits and berries.

The latest components will make porridge for children especially tasty. Ideal fits raspberries, banana, strawberry, apple and currants. Such can be welded on milk.

What are the secrets of cooking sorrows from corn?

There are many nuances of how to cook cornpaps that need to be considered when cooking. Here are some secrets for cooking flawless porridge:

1. Grinding. Cups from corn is small, medium and large grinding. The use of the first type is preferably in baby nutrition, as well as in fast cooking porridge. Such a cereal will be enough to boil 15 minutes. For most corn cobble dishes, the flour of medium grinding, which is preparing about half an hour. The most effective method of cleaning the intestines is the corn croup of large grinding, but it is brewed for more than 50 minutes.
2. Technology cooking. For perfect preparation and to avoid burning, porridge is recommended to use a pot with a thick bottom or ceramic pot. An excellent solution in this case is to send a pot with a couch in the oven, in such a case you can guarantee an incredible fragrance. You can also cook porridge on a water bath.
3. What if the porridge burned? You can reanimate it. To do this, you need to throw it into a clean capacity and put a crust of fresh black bread to it. The unpleasant smell will disappear after half an hour under the closed lid.
4. How to cook cornpage so that it does not boil? To do this, you need to fry the croup in a pan (dry), carefully stirring. This simple manipulation will help avoid porridge.

Corn porridge cooked on milk

Such a dish will become an excellent option for a children's breakfast. Quality porridge allow you to use it even for cant-of-hearts. But how to cook a small cornpall so that it is the most useful and tasty? If porridge is preparing for small children, it is better to make it more liquid and serve until thickened. This can be done if you use milk with a small fatness percentage.

Before cooking corn porridge made of small cereals on milk, you need to prepare such products:

• corn Crupes - 2 Art. l.;
• milk - 1 cup (approximately 150-200 grams, depending on how much porridge should be);
• water - ½ cup;
• a piece of butter;
• sugar - 1 tsp. (Usually this component is added to taste).

Stages of preparation of lactic corn cereal

Knowing how to make a corn porridge correctly, you can prepare a really tasty and fragrant product. But if these knowledge has not yet been purchased, you just need to accurately adhere to the recommendations of specialists who in the cooking porridge allocate such steps:

1. In a saucepan, mix the milk with water and send to the fire, after you need to add sugar.
2. As soon as the liquid boils, you can pour a prepared barbell, mixing thoroughly. Cooking 15 minutes, lifting the fire to the minimum.
3. After this time, you need to add some creamy oil, because it can make a dish fragrant, and cook for another 15 minutes.

It will not be possible to just fall asleep porridge and leave it on fire, because in the process of cooking the dish requires a thorough and constant stirring.

By the way, children's nutrition specialists recommend replacing sugar with honey and put it in a plate right before serving. Perch fruits and nuts will be combined with such a porridge.

Corn porridge on water

Knowing how to cook corn porridge on the water, you can make a perfect garnish to fish or meat. It will be especially tasty with bolognese sauce, which is preparing from tomato, basilica and minced meat.

The following ingredients will be required:

• 1 tbsp. corn cereals;
• 3 tbsp. water;
• a pinch of salt.

Preparation consists of such steps:

1. Pan saucepan with water to fire. Salt the water after boiling and pour the croup without ceasing to stir.
2. Boil over half an hour by periodically stirring porridge.

The answer to the question of how much cooking a corn porridge on the water, directly depends on which grinding is selected. Yes, and to serve the dish is needed immediately after cooking, so as not to get too thick consistency of cereal.

Aromatic Italian Polenta

How to cook corn porridge in Italian? A classic recipe suggests preparation in thick-walled Casans using the cereals of the most coarse grinding. But at home for her cooking, you can take a simple saucepan. The only nuance is recommended to supplement the Polenta with a gentle cheese sauce, which will give the dish of the spirit of Italy.

Such products will be required:

• 1 cup of corn cereals;
• 4 glasses of water;
• ¾ cup of milk;
• 100 grams of any solid cheese;
• a little flour (there will be a tablespoon with a slide);
• ½ pack of butter;
• spices (for classic dishes used salt and paprika).

Cooking Classical Italian Polenta

To prepare such a fragrant and tasty dish that came to us from solar Italy, you will need to put a little over it, but believe me, it is worth it.

1. Bring water in a saucepan to boil (it is better to choose dishes with a thick bottom), and then pushing the cornpall, prepared in advance. How much cooking cornpage? This recipe suggests that it will be enough. The fire should be slow. And also the porridge needs to constantly stir to prevent the burning.
2. Distribute to the tray of the food film and lay out a ready-made porridge on it, at the same time forming the desired layer. Leave for thickening.
3. In the pan melting the oil and pour flour, a little distort the mass, and then add spices and grated cheese to it.
4. The cooled polent to cut into pieces and pour the delicate cheese sauce.

By the way, the most tender will be the mass, which in the cooking process you need to beat the wedge. And to impart velvet taste you can pour a spoonful of olive oil.

Try the proposed recipes, and they will certainly become a worthy addition to the daily diet of your family.