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Milk corn porridge recipe. Step-by-step recipe for corn porridge with milk. Corn porridge in a slow cooker

Sunny corn porridge with milk will be a real find for corn lovers. It's amazing how many delicious things can be made from this grain. The unforgettable aroma of boiled corn can be caught in porridge without waiting for August, when the young cobs ripen.

There is an assumption that corn is the oldest grain plant in the world. Dishes made from it have become popular in many countries. Corn porridge can be sweet with milk, with the addition of pumpkin or fruit, salty with cream and meat or lard. You can cook it in different ways: on a gas burner, in a slow cooker or double boiler, in the oven. If you cook porridge on a hotplate, you need to choose a suitable dish - a cast iron with a thick bottom is best; an enamel pan will not work. The ratio of water and cereal should be 5 to 1. Cooking time depends on the quality of the cereal, it is about 40 minutes.

The quality of corn grits plays a big role in cooking. It must be fresh (shelf life up to 6 months from the date of production), finely ground. To begin with, it is better to prepare the dish according to the simplest recipe, measuring the cereal not in glasses, but in tablespoons.

Let's take a closer look at various recipes for making porridge from corn grits.

Taste Info Second: cereals

Ingredients

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

How to cook milky sweet corn porridge on the stove

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 tbsp.).

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.

Sweet porridge with pumpkin

This dish will appeal to children and adults. It will be an ideal option for a tasty and healthy breakfast. Why corn grits with milk and pumpkin go so well together is unknown. Maybe because they have the same homeland? But the porridge turns out very tasty, try it.

Ingredients:

• pumpkin – 200 g;
• salt – 0.3 tsp;
• water – 200 ml;
• corn grits - 1 tbsp. (180 g);
• sugar – 3 tbsp. l.;
• milk – 500 ml.

Preparation:

1. We start by preparing the pumpkin. Peel the peel, take out the seeds, cut the pulp into small pieces (the recipe indicates the amount of pure pumpkin pulp for the dish).
2. Place the chopped pumpkin in boiling water and simmer with the lid closed for 5 minutes.
3. We wash the cereal. Add it to the saucepan with the pumpkin along with warm milk, sugar and salt according to the recipe. Let the dish simmer over low heat for about 30 minutes. The lid of the pan should be closed, stir the porridge from time to time so that it does not stick to the bottom.
4. Serve the dish warm with a teaspoon of butter on the plate.

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Milk corn porridge in a slow cooker

With many benefits and health benefits, milk corn porridge is sometimes difficult to cook. For those who have a multicooker, you can make cooking easier and enjoy a healthy dish even when you are not in the mood or have time for culinary work.

Ingredients:

• milk – 1 l;
• salt - to taste;
• corn grits - 1 tbsp.;
• sugar – 1 tbsp. l.

Preparation:

1. We wash the cereal with water and pour it into the multicooker bowl.
2. Add milk to the multicooker (you can take 500 ml of milk and 500 ml of water).
3. Turn on the “Milk porridge” mode; this will take about 40 minutes.
4. When the dish is ready, add a tablespoon of oil and let it sit in warm mode for 10 minutes.
5. Serve hot porridge, garnished with banana slices, steamed dried apricots or jam berries.

Corn grits porridge in a steamer with milk

You can prepare milk porridge without extra effort by using a double boiler. This method will help out mothers with babies, because it takes little time, you don’t need to stand at the stove and stir all the time, and the result is wonderful.

Ingredients:

• milk – 100 ml;
• butter – 5 g;
• sugar - to taste;
• corn grits – 50 g;
• water – 100 ml;
• salt - to taste;
• vanilla sugar - to taste.

Preparation:

1. Wash the cereal and place it in a container for cooking rice (it comes with each steamer).
2. Pour the cereal with a mixture of water and milk, leaving? some of the liquid to add at the end of cooking.
3. Place the container with the cereal in the steamer and turn on the timer for 20 minutes.
4. After 20 minutes, mix the almost finished porridge, add the poured milk, salt, sugar and vanillin. Place the container back into the steamer for 10 minutes.
5. After the cooking time is over, serve the hot, aromatic porridge with a piece of butter, strawberries or raisins.

Milk corn porridge in a pot

Porridge cooked in a rustic oven turns out very tasty. In pots under the lid, the cereal steams and becomes tender. In city apartments, the stove is replaced with an oven. Add oyster mushrooms fried in sour cream, chicken with onions and other goodies to the dish. But since we are preparing sweet milk porridge, we will only add raisins to the recipe.

Ingredients:

• water – 100 ml;
• milk – 100 ml;
• butter – 1 tsp;
• corn grits - 2 tbsp. l. with a slide;
• raisins – 20 g;
• salt and sugar to taste.

Preparation:

1. If we use a clay pot for cooking, keep it in water for 10 minutes so that it does not crack in the oven.
2. Pour milk and water into the pot. Pour finely ground cereal onto the bottom of the pot. The recipe contains ingredients for 1 person. If you need more servings, increase the amount of products.
3. Add washed raisins, salt and sugar to the pot, mix the contents. Place the corn porridge in milk in a hot oven to cook.
4. Cook the dish at a temperature of 180 degrees for 40–45 minutes. After 25 minutes, take out the pot and mix its contents, then send it back to the oven.
5. The finished hot porridge can be served to everyone in a pot, adding butter if desired.

Enjoy your meal!

Many people will not refuse to enjoy the aromatic kernels of freshly boiled corn, but not everyone is aware of how healthy and tasty the porridge made from this grain is, so they often simply ignore it as a side dish or main dish. However, corn porridge with milk or water, cooked according to a special recipe, can be as healthy as buckwheat and is not inferior in taste to other cereals - the main thing is to know how to cook such porridge correctly in order to get the maximum benefit and taste from it.

How to cook corn porridge with milk

The technology for cooking porridge from corn grits is not very different from the recipe for other cereal dishes. First, the cereal is washed in several waters, then poured with milk, salt and a spoonful of sugar are added and cooked over low heat, stirring occasionally. After cooking, the dish is flavored with butter or other ingredients are added. Milk corn porridge turns out very tasty with raisins, pumpkin, honey, and dried fruits. A savory cereal dish is complemented with meat, cracklings, mushrooms, salted cheese, herbs or vegetables.

How long to cook corn porridge with milk? It must be said that porridge made from corn grits with milk is not a quick dish; even highly crushed corn grains remain very hard, so they take a lot of time to completely boil. You need to keep the dish on the fire for about half an hour, then cover the pan with a lid and let it brew for 40-45 minutes.

The cooking time directly depends on the size of the grains: the finer the grind, the sooner the grains will cook. Grinding initially determines the consistency of the finished dish: to prepare crumbly porridge or milk soup, it is better to use coarsely ground corn. For mash porridge, Moldavian hominy or Italian polenta, corn flour or medium-ground grits are suitable.

Recipes for corn porridge with milk

This cereal is famous all over the world for its beneficial properties, because corn is very rich in vitamins of various groups. It contains various amino acids and microelements necessary for the normal functioning of the body. Corn grains contain a lot of fiber, and the calorie content of corn porridge is not very high - about 150 kcal per 100 grams, so it is considered a dietary product. Milk porridge made from corn grits is ideal for the diet of babies, because its gluten content is minimal.

Many people include this tasty and healthy cereal in their daily diet very rarely, because they do not know how to cook corn porridge with milk or even how to cook it with water. There are features that you need to remember before you start preparing this cereal dish. Below you will be presented with different options for corn porridge with photos and a step-by-step description of the recipe.

Corn grits porridge

• Number of servings: 4 persons.
• Calorie content of the dish (100 g): 120.6 kcal.
• Purpose: for breakfast.
• Cuisine: international.

The classic recipe for corn porridge with milk always remains relevant and in demand. To cook liquid milk soup, you should take 6 times more milk than cereal. To prepare thick porridge, the required amount of cereal and liquid must be determined based on the standard proportion - 1 cup of chopped corn to 3.5-4 cups of milk.

Ingredients:

• coarse corn grits - 1 tbsp.;
• milk – 4 tbsp.;
• salt - a pinch;
• sugar or honey - to taste.

Cooking method:

1. Pour milk into the pan, add salt. Boil.
2. Then pour the washed cereal into the liquid and mix thoroughly to avoid the appearance of lumps.
3. Cook over medium heat for 20 minutes without a lid. Don't forget to stir from time to time.
4. Cover the pan with a lid and leave on low heat for another 40 minutes.
5. After turning off the stove, add butter and sugar or honey to taste to the milk soup.

Corn flour porridge

• Cooking time: 56 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish (100 g): 102.3 kcal.
• Purpose: for breakfast, dinner, holiday table.
• Cuisine: Moldavian.

The world famous Moldavian mamaliga is made exclusively from corn flour. Due to the miniature size of the grains, after cooking and cooling the mass turns into an elastic but soft cereal cake, which can be easily cut into portioned pieces with a damp knife or thread. The traditional recipe for this wonderful side dish with photo is described below.

Ingredients:

• corn flour - 3 tbsp;
• water – 5 tbsp.;
• salt – 0.5 tbsp. l.;
• vegetable oil – 1 tbsp. l.

Cooking method:

1. Boil water in a thick-walled saucepan.
2. Add salt, add vegetable oil.
3. Add corn flour in a thin stream, while actively stirring the liquid.
4. Cook over medium heat for 15 minutes, stirring occasionally.
5. Then reduce the heat to low and continue cooking for another 25 minutes.
6. Turn the container with the finished dish onto a large wooden board. Carefully remove the hominy from the pan.
7. Let cool slightly, then cut into portions.

For a child

• Cooking time: 45 minutes.
• Number of servings: 2 persons.
• Calorie content of the dish (100 g): 114.8 kcal.
• Purpose: for breakfast.
• Kitchen: children's.
• Difficulty of preparation: easy.

Corn flour is also an ideal base for baby milk porridge. The main advantage of the cereal is that it contains almost no gluten, so it is suitable for even the youngest children and allergy sufferers. If ready-made flour is difficult to find on sale, you can easily prepare it yourself using a coffee grinder. To make a plate of porridge more appetizing, you can decorate it with fruits or fresh berries.

Ingredients:

• corn flour - 3 tbsp. l.;
• milk – 1 tbsp.;
• sugar – 1 tbsp. l.;
• butter – 10 g;
• fruits, berries - to taste.

Cooking method:

1. Bring milk to a boil.
2. Reducing the heat to low, carefully add flour in a thin stream, stirring vigorously.
3. Cook for 15 minutes, stirring all the time. Then turn off the fire.
4. Add sugar and butter.
5. Wrap the pan in a towel and leave on the hot stove for another 15-20 minutes.

With pumpkin

• Cooking time: 72 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish (100 g): 107.1 kcal.
• Purpose: for breakfast, dinner, dessert.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Corn porridge made with milk and pumpkin turns out to be very tasty, healthy and nutritious. Sunny corn together with sweet and bright pumpkin create a unique flavor duo, and if you cook the dish not just on the stove, but in a clay pot in the oven, and add a little honey, even the most fastidious gourmet will not be able to resist such a treat.

Ingredients:

• medium-ground corn grits – 1.5 tbsp;
• milk – 6 tbsp.;
• pumpkin – 300 g;
• butter – 35 g;
• sugar – 2 tbsp. l.;
• honey - to taste.

Cooking method:

1. Boil the milk. Pour half of it into a saucepan and add the corn there, stirring thoroughly.
2. Simmer over low heat for 20 minutes.
3. Pour the other half of the milk over the diced pumpkin pulp. Cover with a lid and leave.
4. Then place the milk-cereal mixture and pumpkin with milk in layers in a large pot. Sprinkle each layer with a little sugar and top with a piece of butter.
5. Cover with a lid or foil and place in an oven preheated to 200 degrees for 40-45 minutes.
6. After bringing the dish to readiness, the mass is mixed, divided into portions and honey is added.

With cheese

• Cooking time: 48 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish (100 g): 98.8 kcal.
• Purpose: for breakfast, dinner.
• Cuisine: Georgian.
• Difficulty of preparation: easy.

Many peoples highly value the taste and benefits of corn grits, so almost every national cuisine can boast of a delicious original dish made from this grain. Georgians often prepare unsweetened corn porridge with suluguni cheese, which can easily be replaced with another salty cheese - feta cheese or Adyghe cheese. The authentic name of the dish is elarzhji. See the step-by-step recipe with photos below.

Ingredients:

• coarsely ground corn grits - 1.25 tbsp;
• milk – 1.7 l;
• salted cheese – 450 g;
• salt – 0.5 tsp.

Cooking method:

1. Wash the corn well. Cut the cheese into thin long strips or grate it on a coarse grater.
2. Pour milk into a thick-walled saucepan or cast-iron pot. Place on medium heat and let it boil.
3. Place salt and cheese into boiling liquid. Stir thoroughly.
4. Gently add the cereal, stirring continuously.
5. Continue stirring for about 10 minutes until the mixture begins to thicken.
6. Then cover the pan with a lid, put on the lowest heat and simmer for another 25-30 minutes. Serve the dish hot.

With dried fruits

• Cooking time: 65 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish (100 g): 122.7 kcal.
• Purpose: for dessert.
• Cuisine: international.
• Difficulty of preparation: medium.

Corn porridge always turns out tasty and satisfying, but in its usual form it quickly gets boring. But you can make a chic dessert from it - a sweet casserole of corn porridge in milk with dried fruits. This format of boring ordinary porridge will appeal to both children and adults. The main thing is not to overdo it with sugar, because dried fruits themselves are sweet. You can always make a dish sweeter by simply adding a little honey, jam or condensed milk.

Ingredients:

• corn grits - 1 tbsp.;
• water – 1 tbsp.;
• milk – 1 tbsp.;
• sugar – 2 tbsp. l.;
• dried apricots, raisins, figs – 50 g each;
• egg – 1 pc.

Cooking method:

1. Rinse the cereal, add cold water and leave for a couple of hours.
2. Then drain the water, add fresh water, and put on fire.
3. Cook for 15 minutes, then add a glass of boiled milk.
4. Turn off the heat, but leave the cereal and milk on the hot stove for another 20 minutes.
5. Meanwhile, pour boiling water over the dried fruits and leave for 10 minutes, then drain and cut into small cubes.
6. Cool the porridge slightly, add dried fruits, sugar and eggs. To stir thoroughly.
7. Grease a baking dish with butter and place the prepared mixture into it.
8. Bake in the oven for 15-20 minutes until golden brown.

With meat

• Cooking time: 53 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish (100 g): 164.3 kcal.
• Purpose: for dinner, on a hike.
• Cuisine: Russian.
• Difficulty of preparation: medium.

If you want to cook something hearty and tasty for a family dinner, try this recipe for corn porridge with meat and vegetables. Men will like a fattier option with pork or lamb, and if you take lean beef or chicken, you will get a low-calorie dish that will not harm your figure. This variation of corn porridge will be an excellent alternative to pilaf.

Ingredients:

• chicken fillet – 280g;
• carrots – 1 pc.;
• onion – 1 pc.;
• bell pepper – 1 pc.;
• corn grits – 150 g;
• vegetable oil – 40 ml;
• salt – 0.5 tbsp. l.;
• spices - to taste.

Cooking method:

1. Cut the chicken fillet into not very large pieces and place in a frying pan heated with fat. Fry over medium heat for 4-5 minutes.
2. Cut a large onion into half rings and add to the meat. Fry until soft and translucent.
3. Grate the carrots on a coarse grater and also add them to the frying pan.
4. Next, send the bell pepper cut into half rings. Stew the meat and vegetables until half cooked.
5. Next, pour the washed cereal into the frying pan, add salt, spices, and add two glasses of water.
6. Simmer the dish over low heat for about half an hour, adding water if necessary so that the porridge does not end up dry.
7. Before serving, sprinkle with fresh chopped herbs.

With banana

• Cooking time: 40 minutes.
• Number of servings: 3 persons.
• Calorie content of the dish (100 g): 96.5 kcal.
• Purpose: for breakfast.
• Kitchen: children's.
• Difficulty of preparation: easy.

Corn porridge with milk is loved not only by children, but also by adults. Corn goes well with any other food, both sweet and salty. If you supplement corn milk porridge with fruits, you will get a real vitamin bomb. Banana is good for this purpose. It is rich in vitamins and microelements, and is easily converted into puree, so this dish is recommended by pediatricians as an essential component of the children's diet.

Ingredients:

• corn flour – 0.5 tbsp;
• milk – 450 ml;
• water – 1 tbsp.;
• salt - a pinch;
• sugar – 1 tbsp. l.;
• butter – 15 g;
• banana – 1 pc.

Cooking method:

1. Pour milk and water into the pan and let it boil.
2. Then add salt and carefully add flour.
3. Cook over low heat for half an hour, then add sugar and butter. Cover the pan with a towel and leave to brew for 10 minutes.
4. Meanwhile, mash the banana into a puree and add to the porridge before serving.

In a slow cooker

• Cooking time: 60 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish (100 g): 120 kcal.
• Purpose: for breakfast.
• Cuisine: international.
• Difficulty of preparation: easy.

The electronic miracle pan has long been a good helper for many housewives. You can cook anything in a slow cooker, and porridge made from corn grits is no exception. True, inexperienced housewives may not succeed the first time. To do this, it is worth remembering some subtleties of the recipe. How to cook corn porridge with milk in a slow cooker, read below.

Ingredients:

• corn grits – 200 g;
• water – 2/3 tbsp.;
• milk – 1 and 1/3 tbsp.;
• salt - a pinch;
• sugar – 1.5 tbsp. l.;
• butter – 35 g.

Cooking method:

1. Rinse the cereal well, place it in a multicooker bowl and add water.
2. Add salt, sugar, mix.
3. Cook in the “Milk porridge” mode for 25 minutes.
4. After this time, pour milk into the porridge and set the timer in the same program for another 20 minutes.
5. After the beep, leave the multicooker closed and let the porridge brew for about a quarter of an hour, then season it with butter.

Video

If you are determined to diversify your children’s diet, you can safely adopt this one. Corn porridge will be healthy for a child and will certainly be to his taste, because corn is a sweet product. And most importantly, it does not contain gluten (a protein), which means it can be cooked for protein. The only downside to this dish is that it takes a long time to cook. To somehow compensate for this, we recommend grinding corn flour in a coffee mill before cooking. So it will cook not for 40-50 minutes, but only 25-30.

Corn porridge can be introduced into complementary foods for children over 8 months old.

Preparing corn porridge with milk for a child:

For corn porridge you will need corn flour (in its original form you need 3 tablespoons). For children over one year old, there is no need to grind the cereal; it is enough to buy finely crushed corn grits in the store.

The procedure itself is simple - boil corn grits in water (200 ml). Cooking time is approximately 20 minutes over low heat. If the cereal was cooked without preliminary grinding, then for infants we beat the resulting mass in a blender. Or if the porridge turns out to be lumpy, you can also grind it with a blender.

Add 100 ml milk to the prepared mass. And put it on the fire again, bring our mixture to a boil. Then switch to low heat and cook for another 5-10 minutes. Or turn off the heat and insist on the still hot tile.

At the end of cooking, add 5g. butter and mix.

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 a cooking pot.

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.

Fill 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 tbsp.).

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.

Step-by-step recipes for making corn porridge with milk, condensed milk and honey for breakfast

2017-10-31 Rida Khasanova

Grade
recipe

6207

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

3 gr.

4 gr.

Carbohydrates

27 gr.

150 kcal.

Option 1: Classic recipe for corn porridge with milk

Cereals such as corn take longer to cook than others, but their benefits for the body are undeniable. Corn porridge with milk contains a lot of vegetable protein, B vitamins and other active ingredients. Corn grits are a carbohydrate product and contain a lot of starch. Because of this, a small portion of it gives energy and strength for several hours.

Depending on your taste, the porridge is cooked liquid, viscous or crumbly. It depends on the amount of total liquid (milk, water) in the recipe. To diversify and enrich the palette of flavors, other products are added to it - fruits, berries, vegetables (pumpkin, zucchini), nuts and much more.

Ingredients:

• one cup of corn grits;
• two glasses of water;
• half a glass of milk (fat content 3.2 or 3.4%);
• 2-3 tbsp. l. Sahara;
• a couple of tablespoons of butter;
• 4-5 g of any salt.

Step-by-step recipe for corn porridge with milk

Rinse the corn grits thoroughly in cool water.

Pour into a saucepan and fill with water. Add some salt.

Bring the porridge to a boil over high heat, stir and skim off the foam. Reduce heat and continue cooking over low heat. Close the lid loosely - this will help it steam better. If the porridge decides to “run away”, reduce the heat further and open the lid further.

The porridge needs to be stirred all the time while cooking. Otherwise, the cereal sinks to the bottom of the pan and begins to burn.

When the water has boiled, add room temperature milk. Add sugar to your liking and add butter. Stir.

Cook for a couple more minutes and turn off the porridge. Close it with a lid and cover it with a kitchen towel. The cereal will melt within 10 minutes.

Add additional fresh washed berries, jam or preserves, candied fruits or ground nuts directly to the plate.

Option 2: Quick recipe for corn porridge with milk

In multicookers from some companies, the cereal is cooked in the “Porridge” mode for about an hour. And if your device has a “Multi-cook” function, in the “Cereal” mode the multi-cooker will prepare crumbly corn porridge with milk in just 25 minutes.

Ingredients:

• 150 g corn grits;
• one and a half glasses of water;
• 100 ml milk;
• 4-5 g salt;
• 60 g raw pumpkin;
• 60 g mature zucchini;
• 40 g sugar.

How to quickly cook corn porridge with milk

Peel and remove seeds from pumpkin vegetable pieces. Grate both products.

Place all the prepared ingredients for the porridge into the multicooker bowl - washed cereal, milk, water, salt, vegetables and sugar.

Close the lid. Set the mode to “Porridge” or “Grains”. When the dish is ready, the unit will turn off itself, but do not leave the porridge inside to warm up. It will steam until it looks like a solid starchy piece.

Vegetables for cooking can not only be grated, but also cut into small cubes.

Option 3: Liquid corn porridge with fruits and milk powder

Using powdered milk saves money. It has a fairly long shelf life. There is no need to worry that the milk may turn sour at the most inconvenient moment.

Ingredients:

• 200 g dry porridge;
• 1 tbsp. l. milk powder;
• medium apple;
• pear;
• 20-30 g sugar;
• salt.

How to cook

First you need to rinse the cereal - this removes not only dirt, but also excess starch.

Place the porridge in a saucepan and add half a liter of water. Start cooking.

After boiling, remove the foam and prepare the fruit. Rinse the pear and apple and cut off the flesh. The skin can be cut off or left as desired.

Cut the pulp into cubes and throw into a pan of boiling porridge after 20 minutes of boiling. Cook over low heat, cover with lid.

Stir milk powder in a glass of water until it has a homogeneous liquid structure. Additionally, you can pour the liquid through a sieve.

When the porridge grains become softer, add milk, salt and sugar. Continue cooking until fully cooked.

This version of porridge is liquid. Perfect for baby food, because little gourmets can be very picky about their menu. And fruits for a dish can be easily disguised and grated. Or even choose fruit juice instead of whole fruits.

Option 4: Corn porridge with milk and condensed milk

Milk porridge with condensed milk - unexpected! It turns out surprisingly tasty. But do not overdo it with the sweet component, otherwise the porridge will become cloying. For a variety of colors, prepare a dish from a mixture of various cereals.

Ingredients:

• half a glass of corn grits;
• half a cup of round rice;
• 400 ml water;
• 150 ml whole milk;
• 2-3 tbsp. l. sweetened condensed milk;
• 5-6 g salt.

Step by step recipe

After rinsing, place the dry corn into a pan of water. Let it cook.

After a quarter of an hour, add rice washed in hot water. It has a shorter cooking time, so the rice is introduced a little later.

At a low simmer, cook the porridge until almost all the moisture has evaporated. This may take about 40 minutes - the time during which both cereals will be ready. Be sure to stir the contents of the pan with a spoon.

Pour in milk and condensed milk. Salt it. Stir until the salt is well distributed throughout the porridge.

When the grains become soft, remove the pan from the stove.

For a viscous consistency of a dish for 200 g of cereal, half a liter of liquid will be enough. If you prefer thinner corn porridge, add a little more milk or water. Rice groats can be replaced with millet if desired.

Option 5: Corn porridge with milk, honey and spices

For lovers of original versions of morning corn porridge with milk, we suggest adding spices to it (for sweet dishes and baked goods).

Ingredients:

• 160 g dry corn grits;
• a glass of filtered water;
• half a glass of milk;
• 15-20 ml honey;
• to taste spice mixtures for sweet dishes.

How to cook

Start cooking the porridge as usual. Be sure to rinse the cereal first.

Fill it with water and put it on the stove. If you use a duck pot or pressure cooker instead of a pan, the grains will soften better and faster.

Cook for half an hour. Stir occasionally. Then pour in warm milk and add honey and spices to taste. Stir and cook further. If you use a duck roaster, keep it closed. Do not close the pan tightly so that the porridge does not “escape.”

Place the porridge on plates, only now it is the most delicious. After reheating, the dish will lose some of its attractive qualities.

You can use spices for sweet dishes ready-made in a store-bought mill or collect them yourself. Use citrus zest, ground cinnamon, nutmeg or ginger powder, or other spices to your taste.

Option 6: Corn porridge with milk and cheese crust

You will definitely like this unusual recipe for corn porridge baked with cheese and milk. Choose only sweet or neutral-tasting cheeses.

Ingredients:

• 100 g sweet or sour cheese;
• a glass of corn grits;
• half a glass of milk;
• 3 spoons of unsalted butter;
• a handful of light raisins;
• 3-4 tbsp. l. honey;
• salt to taste;
• a pinch of vanillin.

Step by step recipe

After washing the cereal, pour water (1.5 cups) and start cooking. It is better in a saucepan with a thick bottom and the same walls.

Rinse the raisins and after a quarter of an hour of cooking, add them to the pan along with a piece of butter. Stir with a spoon. Cover with a lid and cook at a low simmer.

After another quarter of an hour, pour in warm (or room temperature) milk. Add honey, salt and vanillin.

Turn on the oven to preheat to 200˚C.

After 10-15 minutes, place the porridge in a baking dish and distribute cheese (chopped, crushed or grated) on top.

Bake in the oven until the cheese is browned and serve the porridge immediately.

For sweet porridge you can use the following types of sweetish cheeses: Pont-Léveque, Brie, Mascarpone. A slightly sour Ricotta would also work.

Option 7: Corn porridge with milk, baked in the oven

Take any dried fruit, just choose one without seeds. You can bake the porridge in one form or take several ceramic portions. You can serve them on a saucer, pie plate or thick paper napkin.

Ingredients:

• one chicken egg;
• 150 g corn grits;
• 160 ml milk of any fat content;
• ½ tsp. orange zest;
• 1-2 g saffron;
• a pinch of dried ground ginger;
• 2-3 tbsp. spoons of sugar;
• salt;
• 30 g butter.

How to cook

Start cooking the porridge with water (100 ml). At the end, add butter with milk and sugar. Add some salt. Mix well and cook until it boils again. Remove from heat.

Grind the orange zest into powder (if it is dry). And if it’s fresh, chop it into small crumbs with a knife.

Pour boiling water (30-40 ml) over the saffron. Cover with a saucer for a couple of minutes. You can now turn on the oven to heat up to 180-200˚C.

Stir the zest, saffron tincture and ground ginger into the corn porridge with milk. Leave to cool. If you have fresh ginger on hand, use it instead of ground ginger powder. Peel and chop one thin slice with a knife - this will be enough.

In the meantime, crack the egg and separate the yolk from the white. Mix the yolk with the porridge immediately, and first beat the white well with a mixer until thick foam. If the consistency does not come out thick, add a pinch of salt and continue whisking. Gently stir the foam into the porridge, using a spatula, moving from bottom to top.

Place the dough in portioned pans and bake in the oven until the crust is browned on top.

Take zest to taste not only from an orange, but also from a lemon or tangerine. Any citrus fruit will do. Saffron gives the dish a slightly orange tint. If you don’t have this particular spice, take turmeric.

Option 8: Corn porridge in milk with curd cheese and sesame seeds

Try cooking corn porridge in milk with curd cheese. You will be pleasantly surprised by the new taste and aroma. You can use another cheese. Just choose neutral in taste or sweet, but not salty.

Ingredients:

• 100 g curd cheese;
• 1-2 tsp. sesame seeds (white, black);
• a handful of corn grits;
• a glass of warm water;
• half a glass of milk;
• 20 g butter (ghee);
• 5 g salt;
• 20-30 g sugar.

Step by step recipe

Rinse the cereal in a bowl with cool water. Drain it, and put the porridge in a saucepan and fill it with water. Place on high heat. Once it begins to boil, reduce heat to moderate.

After 40-50 minutes of cooking at a low simmer and constant stirring, add milk and butter. Sweeten and salt. Stir and cook until the porridge grains are ready. Cover the pan with a tight lid. Put out the fire.

Lightly toast the sesame seeds in a dry frying pan until golden brown.

Place the dish on plates. Place curd cheese in the center of the porridge in portions - you should get 3-4 servings of the dish. Sprinkle toasted sesame seeds on top.

To complement the flavor palette, you can add a little fresh or dried chopped mint to the dish. Bon appetit!