How to cook porridge from corn grits? What are the features of cooking in a saucepan and oven, and quickly finishing cereal in the microwave? How to prepare crumbly or liquid porridge with milk or a luxurious side dish with water? We study the intricacies of using corn grits in cooking.
Originally from America, corn came to Europe only in the Middle Ages. But it has come to modern times as a national product in Romania, Moldova, and Italy. In the first two countries, the cereal from it becomes the basis of hominy. In Italy, polenta has been prepared from it for many centuries, which is infused with a variety of flavors.
Ingredients and preparation
Kitchen appliances:
- containers for ingredients;
- deep saucepan;
- sieve;
- spoon.
Ingredients:
| Corn grits | 1 tbsp. |
| Sugar | Taste |
| Butter) | 50-60 g |
| Salt | Taste |
| Milk | 500 ml |
| Water | 500 ml |
How to choose ingredients
It's no secret that corn grits take a relatively long time to prepare. But in order to reduce cooking time, you can use a special type of corn grits - quick-cooking grits . This will save you about fifteen minutes, and compared to regular porridge, it will cook quickly. But there is a way to make the process even faster - brew porridge from corn flour. It cooks almost instantly, it turns out very tasty, and this porridge is called mamalyga. You now know how to cook corn porridge with milk step by step and save time. All you have to do is find out how to choose the right corn grits.
When choosing cereal, pay attention to its consistency. It should not contain unnecessary foreign objects, such as sticks and pebbles. The cereal should have a light yellow color. This is very important, because if corn porridge with milk is intended for a child, then this can affect his health. Therefore, always choose the products yourself and correctly.
Recipe Corn porridge with milk. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “Corn porridge with milk”.
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 91.9 kcal | 1684 kcal | 5.5% | 6% | 1832 |
| Squirrels | 3.8 g | 76 g | 5% | 5.4% | 2000 g |
| Fats | 3.5 g | 56 g | 6.3% | 6.9% | 1600 g |
| Carbohydrates | 11.2 g | 219 g | 5.1% | 5.5% | 1955 |
| Alimentary fiber | 0.5 g | 20 g | 2.5% | 2.7% | 4000 g |
| Water | 84.5 g | 2273 g | 3.7% | 4% | 2690 g |
| Ash | 0.7333 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 31.7 mcg | 900 mcg | 3.5% | 3.8% | 2839 g |
| Retinol | 0.026 mg | ~ | |||
| beta carotene | 0.038 mg | 5 mg | 0.8% | 0.9% | 13158 g |
| Vitamin B1, thiamine | 0.049 mg | 1.5 mg | 3.3% | 3.6% | 3061 g |
| Vitamin B2, riboflavin | 0.142 mg | 1.8 mg | 7.9% | 8.6% | 1268 g |
| Vitamin B4, choline | 22.48 mg | 500 mg | 4.5% | 4.9% | 2224 g |
| Vitamin B5, pantothenic | 0.395 mg | 5 mg | 7.9% | 8.6% | 1266 g |
| Vitamin B6, pyridoxine | 0.071 mg | 2 mg | 3.6% | 3.9% | 2817 g |
| Vitamin B9, folates | 6.571 mcg | 400 mcg | 1.6% | 1.7% | 6087 g |
| Vitamin B12, cobalamin | 0.381 mcg | 3 mcg | 12.7% | 13.8% | 787 g |
| Vitamin C, ascorbic acid | 1.07 mg | 90 mg | 1.2% | 1.3% | 8411 g |
| Vitamin D, calciferol | 0.048 mcg | 10 mcg | 0.5% | 0.5% | 20833 g |
| Vitamin E, alpha tocopherol, TE | 0.152 mg | 15 mg | 1% | 1.1% | 9868 g |
| Vitamin H, biotin | 3.676 mcg | 50 mcg | 7.4% | 8.1% | 1360 g |
| Vitamin RR, NE | 1.371 mg | 20 mg | 6.9% | 7.5% | 1459 g |
| Niacin | 0.195 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 153.05 mg | 2500 mg | 6.1% | 6.6% | 1633 g |
| Calcium, Ca | 107.05 mg | 1000 mg | 10.7% | 11.6% | 934 g |
| Magnesium, Mg | 14.86 mg | 400 mg | 3.7% | 4% | 2692 g |
| Sodium, Na | 48.29 mg | 1300 mg | 3.7% | 4% | 2692 g |
| Sera, S | 33.62 mg | 1000 mg | 3.4% | 3.7% | 2974 g |
| Phosphorus, P | 91.8 mg | 800 mg | 11.5% | 12.5% | 871 g |
| Chlorine, Cl | 104.76 mg | 2300 mg | 4.6% | 5% | 2195 g |
| Microelements | |||||
| Aluminium, Al | 50.4 mcg | ~ | |||
| Bor, B | 20.5 mcg | ~ | |||
| Iron, Fe | 0.316 mg | 18 mg | 1.8% | 2% | 5696 g |
| Yod, I | 8.57 mcg | 150 mcg | 5.7% | 6.2% | 1750 g |
| Cobalt, Co | 1.19 mcg | 10 mcg | 11.9% | 12.9% | 840 g |
| Manganese, Mn | 0.0438 mg | 2 mg | 2.2% | 2.4% | 4566 g |
| Copper, Cu | 31.43 mcg | 1000 mcg | 3.1% | 3.4% | 3182 g |
| Molybdenum, Mo | 5.867 mcg | 70 mcg | 8.4% | 9.1% | 1193 g |
| Nickel, Ni | 2.229 mcg | ~ | |||
| Tin, Sn | 14.25 mcg | ~ | |||
| Selenium, Se | 1.905 mcg | 55 mcg | 3.5% | 3.8% | 2887 g |
| Strontium, Sr | 16.19 mcg | ~ | |||
| Titanium, Ti | 2.57 mcg | ~ | |||
| Fluorine, F | 19.05 mcg | 4000 mcg | 0.5% | 0.5% | 20997 g |
| Chromium, Cr | 4.07 mcg | 50 mcg | 8.1% | 8.8% | 1229 g |
| Zinc, Zn | 0.4286 mg | 12 mg | 3.6% | 3.9% | 2800 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 6.629 g | ~ | |||
| Mono- and disaccharides (sugars) | 0.1 g | max 100 g | |||
| Galactose | 0.0152 g | ~ | |||
| Glucose (dextrose) | 0.019 g | ~ | |||
| Lactose | 4.5714 g | ~ | |||
| Essential amino acids | 1.319 g | ~ | |||
| Arginine* | 0.141 g | ~ | |||
| Valin | 0.221 g | ~ | |||
| Histidine* | 0.099 g | ~ | |||
| Isoleucine | 0.219 g | ~ | |||
| Leucine | 0.3743 g | ~ | |||
| Lysine | 0.2686 g | ~ | |||
| Methionine | 0.0914 g | ~ | |||
| Methionine + Cysteine | 0.0238 g | ~ | |||
| Threonine | 0.1648 g | ~ | |||
| Tryptophan | 0.0533 g | ~ | |||
| Phenylalanine | 0.201 g | ~ | |||
| Phenylalanine+Tyrosine | 0.0629 g | ~ | |||
| Nonessential amino acids | 1.6752 g | ~ | |||
| Alanin | 0.1505 g | ~ | |||
| Aspartic acid | 0.2543 g | ~ | |||
| Glycine | 0.0667 g | ~ | |||
| Glutamic acid | 0.6276 g | ~ | |||
| Proline | 0.3267 g | ~ | |||
| Serin | 0.2152 g | ~ | |||
| Tyrosine | 0.2038 g | ~ | |||
| Cysteine | 0.0362 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 9.52 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| 4:0 Oil | 0.1048 g | ~ | |||
| 6:0 Kapronovaya | 0.0762 g | ~ | |||
| 8:0 Caprylic | 0.0381 g | ~ | |||
| 10:0 Kaprinovaya | 0.0857 g | ~ | |||
| 12:0 Lauric | 0.0952 g | ~ | |||
| 14:0 Miristinovaya | 0.4857 g | ~ | |||
| 16:0 Palmitinaya | 0.6095 g | ~ | |||
| 17:0 Margarine | 0.019 g | ~ | |||
| 18:0 Stearic | 0.3333 g | ~ | |||
| 20:0 Arakhinovaya | 0.0381 g | ~ | |||
| Monounsaturated fatty acids | |||||
| 14:1 Myristoleic | 0.0476 g | ~ | |||
| 16:1 Palmitoleic | 0.0857 g | ~ | |||
| 18:1 Oleic (omega-9) | 0.7429 g | ~ | |||
| Polyunsaturated fatty acids | |||||
| 18:2 Linolevaya | 0.0857 g | ~ | |||
| 18:3 Linolenic | 0.0286 g | ~ | |||
| 20:4 Arachidonic | 0.0857 g | ~ |
The energy value of corn porridge with milk is 91.9 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Step by step recipe
- Before cooking corn grits, it must be thoroughly washed and cleaned. To do this, use a sieve and running clean water.
- When your cereal is completely ready for cooking, you can begin this process. Please note that corn grits require very close attention, as they tend to burn.
- How to properly cook corn porridge with milk? To begin, pour your cereal into a deep saucepan and add half a liter of cold water. Turn on the stove and bring it to a boil over high heat.
- When the porridge completely boils, turn on the “low heat” and cook it for about fifteen minutes, stirring constantly and thoroughly. This will prevent the porridge from burning.
- Almost all the water should evaporate from the porridge. When this happens, when the porridge is ready, add half a liter of milk. Mix the porridge with milk thoroughly.
- After stirring the milk, add butter, sugar and salt to the pan. One teaspoon of salt is needed.
- Bring the porridge to a boil and cook it in milk for about ten minutes over low heat. To combat lumps, you can use an ordinary kitchen whisk. It will easily break up lumps and prevent them from forming again.
- When the porridge becomes soft and completely cooked, you can remove it from the heat. Cover the pan with a lid and leave the dish for about fifteen minutes.
Dishes with milk corn porridge
The most famous dish made from ready-made porridge with corn and milk is polenta. To prepare you need to take:
- Ready porridge – 2 cups
- Cheese – 100 g
- Cow butter – 50 g
- Salt, paprika - optional
- Flour - one spoon
The porridge cooked according to all the rules should cool slightly and thicken so that it does not spread. The porridge should be placed on a baking sheet lined with film in the form of a layer. Separately, heat the flour in oil, add paprika, salt, cheese, and remove from heat. Cut the frozen porridge into plastic pieces, serve the polenta, pouring over the sauce.
Author: Elizaveta Kolyaeva
What is corn porridge with milk served with?
This dish is usually served with fruits, berries, cereals and nuts . This is an excellent dish for morning and evening meals. It is quite light for the stomach and intestines, but at the same time contains all the vitamins necessary for the body.
If you serve corn porridge with fruit, then I advise you to also serve it with juice. Orange or banana juice is best served, but apple juice is also good.
Features of corn grits
Before we figure out how to properly cook such a dish, let’s study its healing qualities. It turns out that in the huge corn family there is only one type of cultivated plant. And it was used by the Native American population to make bread and porridge. This product is low in calories. There are 86 calories per 100 grams of product . This makes the product popular in different diets. The cereal does not contain gluten , which allows it to be used by people with individual intolerance to this component.
The absence of this substance allows you to add porridge to your baby’s diet. It can be introduced from 8 months, as well as at 1 year.
Various options for preparing corn porridge
Corn porridge is prepared not only with milk. Corn grits can also be cooked using water . In this case, this porridge can be served with poultry meat. In addition to poultry, beef, pork, and even lamb are perfect. The main difference between corn porridge cooked in water and the same porridge in milk is hidden in the fact that milk porridge will be much sweeter and its format is suitable for a different type of dish. The recipe for corn porridge with water is practically no different from the recipe with milk. The only difference is that it is easier to cook with water. Corn porridge can be prepared both in a saucepan and in other containers. Cooking corn porridge in a slow cooker has recently become very popular. The popularity of this method lies not only in speeding up the cooking time, but also in simplifying the process. A huge advantage in favor of cooking in a slow cooker is that most of the vitamins and beneficial microelements will not lose their properties and will remain in the porridge!
How to cook corn porridge, with milk or water, is up to you.
But when you decide to cook such a dish, share your results and impressions with us. In addition, do not forget to tell us how you prefer to prepare this healthy dish - sweet or salty, and what you serve it with. Enjoy reading!
What can you use to cook corn porridge?
It is best to cook porridge with cow's milk, drinking water, or a mixture of the mentioned ingredients. Milk corn porridge is much more satisfying and tastier than lean porridge. The main thing is to maintain proportions.
For 3 glasses of water take 1 glass of milk. Some cooks prefer to use equal parts milk and water.
How to choose cereal?
Cereals can be of different grinding sizes.
Here are its types:
- Fine grinding consists of grains, like semolina.
- Medium grinding has grains similar to those of barley or wheat groats.
- Large grains.
There is also flour that comes in the form of a powder. Traditional dishes are prepared from the finely ground product in different countries.
In Italy it is polenta, and in Romania it is hominy. Porridge can be made from any grinded product, but the finer it is, the faster the food will be prepared.
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.
- corn grits – 200 g;
- water – 2/3 cup;
- milk – 1 and 1/3 tbsp.;
- salt - a pinch;
- sugar – 1.5 tbsp. l.;
- butter – 35 g.
- Rinse the cereal well, place it in a multicooker bowl and add water.
- Add salt, sugar, mix.
- Cook in the “Milk porridge” mode for 25 minutes.
- After this time, pour milk into the porridge and set the timer in the same program for another 20 minutes.
- After the beep, leave the multicooker closed and let the porridge brew for about a quarter of an hour, then season it with butter.
Cooking technique. How to cook porridge correctly
On sale you can find bright yellow corn grits. The features of its preparation are as follows.
- The cereal needs to be washed. It is convenient to do this in a sieve, through which the dust will be removed with the water. This way you will eliminate the presence of excess moisture when cooking the product.
- For cooking, use a thick-walled pan. The porridge is not boiled, but simmers, which is why it often sticks to the bottom. To prevent this, it is important to choose dishes with a thick bottom. And stir the cereal frequently during cooking.
- How many minutes to cook corn porridge depends on the degree of grinding. But the sale usually includes medium-ground grains, which can be cooked for 30 minutes over low heat.
- You need to put the corn in boiling water. First add salt or sugar to it, depending on the purpose of the dish.
- The most tender is corn porridge made with milk, the recipe for which includes the addition of butter for dressing. Milk can be combined with water to prepare breakfast. As a side dish, cereals are cooked in water.
- For a thin porridge, use 4 cups of liquid. For a thick side dish - 3 cups per cup of corn.
- The finished dish thickens. Moreover, this happens no matter how much water you add to it. This property formed the basis for the preparation of Moldavian hominy, Italian polenta, and Georgian gomi.
The most famous European recipe for porridge made from corn flour is polenta.
It is boiled, laid out in a thin layer on a baking sheet, where it thickens. Thanks to the use of a steep “knead”, the density of the layer is such that it can be cut with a knife. After cutting into portions, they are fried in olive oil, seasoned with garlic, tomatoes, and cheese. In addition to cooking in a saucepan on the stove, there are other techniques.
- In the oven. The cereal is placed in clay pots, poured with salted boiling water, and covered with a lid. It is ready within 1 hour at 180°. served with butter and herbs.
- In the microwave. Use a glass saucepan with a lid. Pour boiling water over the corn grits, place in the microwave, set to maximum power. Cook for 7 minutes, stir, cook for another 5 minutes.
