Corn grits can be eaten at grocery stores. The middle of the spazhivachіv Rosії won especially demanded.

Tse is not well-deserved, to that there is a mass of brown warehouses. From it you can grow different savory and brown stravi for any relish.

Stravi with corn grits

From corn grits you can cook savory herbs. Some of them are rich in Moldavian and Latin American cuisines.

Pancakes

For the preparation of pancakes with whiskey cereals with corn, you need:

• grits with corn -? Art.;
• milk - 2 tbsp.;
• borosno wheat - 50 g;
• zukor - 40 g;
• egg - 1 pc.

The process of preparation consists of the next steps:

1. Prepare porridge with cereals and cool.
2. Add zukor to the egg.
3. Shape the shortbreads and roll them in the boroshni.
4. Smear in a frying pan on both sides on olive oil.

For bazhannya, you can put dried apricots or rodzinki in porridge.

Pirig

To prepare a pie with corn grits, I will remain in the blender or kavomolts.

What is needed for making a pie:

• egg - 1 pc.;
• borosno from corn grits - 80 g;
• borosno wheat - 80 g;
• zukor - 50 g;
• vershkov butter - 100 g.

For preparation it is necessary:

1. Grate butter with zukr and egg.
2. Postupovo to the products of wheat and corn borosno.
3. Zam_siti t_sto and viklasti yoga in the form for zapіkannya.
4. Heat the oven up to 180 degrees and put a future pie in it for 15 minutes.

On top of the cake, sprinkle with zukrovoy powder or grate with chocolate.

The preparation of the oven is similar to the preparation of pancakes. Cook porridge with cereals on the back, and then cool it to room temperature. They let it roar and cook the stove at the oven. To make a brown oven with corn groats, it is necessary:

• porridge from corn grits - 1.5 tbsp.;
• egg - 1 pc.;
• tsukor - 4 tbsp. l.;
• vanilla to taste.

The cooking process includes:

1. I’m ready to put cold porridge tsukor, eggs and vanillin.
2. Mix everything with a blender.
3. For the help of a spoon on a sheet, put the oven to an average size.
4. Heat the oven up to 160 degrees.
5. Vipіkati oven 10 min.

After that, it’s cold like a stove, you can clean it up from the deck.

Mamaliga is the national dish of Moldova. Vaughn is a thick porridge, yak can be cut with a knife. For cooking, you need the following products:

• dried corn groats - 200 g;
• water - 600 ml;
• chasnik - 1 chastochka;
• Chili pepper - 2 pods.

Cooking process:

1. Kindly wash the cereal, pour it with hot water and cook it on a small fire in the spring.
2. In kіntsi, add some pepper to the porridge.
3. Viklasti on a plank and cut with a knife.

Banosh is Hutsul porridge. Yogo is prepared from corn groats of the best pomelo, or you can refine the groats in kavomolts. Sour cream for banosh vikoristovuyut homemade. To prepare tsієї stravi, you need the following products:

• groats from corn - 200 g;
• sour cream - 300 g;
• milk - 0.5 l;
• sil - 1 tsp;
• brinza - 100 g.

The preparation of the banosh is made up of the next steps:

1. Pour milk into the saucepan and add sour cream to it.
2. Bring to a boil that change the fire, so that the products continue to boil a little.
3. With a thin flower, pour the groats into the pan, and intensively stir with a wooden spatula.
4. Add strength and continue to earn a stake in one beak (it’s important).
5. Approximately 5 minutes later. Oliya can come to the surface. If it becomes necessary, it is necessary to take a pot out of the fire.
6. Banosh is served hot, and the beast sips with grated brinza.

Korisn_ authority

In corn, there is a sprinkling of whites, building maladies and allergic reactions. It is rich in various vitamins and microelements. She has a flint, which allows you to improve your health, and your teeth are clear. Krym tsgogo kukurudza can be so korisn_ yakosti:

• vitamins A and E, which help to mitigate, enhance the beauty of the skies;
• vitamins of group B are used for the normal functioning of the nervous system;
• porridge with corn grits to cleanse the body of toxins and toxins. Also, you won’t use radionuclides, which is the prevention of cancerous diseases;
• corn has speech, which affects nerve fibers. Tse spryaє pіdtrimtsі memory, respect, and also to good health until the beginning;
• with regular vzhivannі kukurudza change shkіdlivy cholesterol and bring it back to normal;
• corn cleanses the intestines. Vaughn positively pours into the grass system;
• corn pereskodzhaє zasvoєnnu zhiriv z іnshimi products, scho priyaє zazhennu zayvoї vagi;
• especially brown and corn groats for children. Vaughn zamіtsnit zahisnі functionsії ї іtini, zrobіt її spokoіynishoy. Zavdyaki zavdyaki, sho mіstsya in kukurudzі, porridge will become a good product for the prevention of anemia. Porridge can be given to babies from 9 months.

Corn groats are a product that can be used to grow a lot of savory and brown grasses. Regular use of products from corn groats to saturate the body with important microelements and improve your health.

Discuss

What to cook with corn grits

Korisna is that savory porridge with corn grits - a garniy ear of the day for those who follow the figure and eat it right! Shvidko porridge and simply cook it in water with milk, for a child it has grown.

Porridge with corn grits is prepared not long before the implantation. Hot, well-brewed groats - that m'yaka is savory.

• Corn groats - 150 g (or 1 bottle)
• Water - 400 ml (or 2 bottles)
• Milk - 400 ml (or 2 bottles)
• Oliya vershkove abo roslinna - 2 tbsp. spoons
• Sil, tsukor - for relish

Rinse corn grits under warm running water.

Pour boiling water into the groats, salt, stir, and cook on low heat until the water is taken in, without twisting the lid with a lid.

Then pour boiling milk into the porridge, mix it up and continue to cook on a weak fire for 15-20 quills, stirring.

I’m ready to take the porridge out of the fire, close the pan with a big lid and stand for 5 quills, then spread it on plates. Come out porridge medium thick. Up to porridge, give Vershkov butter and sour pisok (for relish). Savory.

Recipe 2: Vershkova porridge with corn groats at multivartsi

Milk corn porridge in a multi-cooker with a traditional recipe sounds ready for snacks. I replace an inch of oil in corn porridge, I add a kaimak of 1 inch of oil with a fat content of more than 40%.

• Corn grits - 100 g
• Kaimak (thick vershoks) - 50 g
• Milk - 100 ml
• Zukor - 1 tbsp. l.
• Force for taste
• Water - 300 ml

Prepare products for cooking corn porridge in a multicooker. It is important to pay attention to the significance of proportions.

Turn on the multicooker in the "Crupi" mode for 25 quills. Mix corn groats from zukroms at the multicooker bowl.

Fill with water and close the lid of the multicooker.

After 25 quills, pour milk into the multicooker bowl and add kaimak, mix everything.

In order for the corn groats to boil more quickly, turn on the “Multi-cook” mode for 20 chills, setting the temperature of the stewed porridge to 90 degrees.

After 15 quills, for example, salt the porridge to taste. Vershkova corn porridge at the multivartsi is ready.

Savory!

Recipe 3, pokrokovy: savory porridge with corn grits

How to cook corn porridge? You can cook milk in water. My variant of cooking is cooking overnight with water and milk (boil a bunch of cereals near water, and then milk is already added).

At the cooking process, I add a trifle of salt, zukor for relish and obov'yazkovo vanilla. The result is even more delicious corn porridge, you can have two portions of sleep so tasty!

• Corn grits 1 bottle
• Water 3 bottles
• Milk 2 bottles
• Strength 1 pinch
• Zukor 2 tbsp. a spoon
• Vanilla ½ sachet
• Vershkove butter in portions

Groats are poured into a saucepan for cooking.

Fill it with її water and bachimo such a picture, like in the photo. Groats are always filled with starch and all smittya, like so, or else, put it in a bag. Rinse the groats to clean water. I washed corn about ten times.

Clean cereals are filled with filtered water. We put the pot on the fire, on the cob on a strong fire we bring it to a boil, then we minimize the fire and cook it until we soak up the grains of water.

The axis is so wide, that thick corn porridge comes out, but it’s not ready yet. Її need to cook, adding milk.

Pour cold, unboiled milk into a saucepan.

We mix porridge, add a pinch of salt, a couple of spoons of zucru (orient yourself to your taste) and vanilla. We put on fire. On the weakest fire until cooked, cook and periodically stir (porridge is stale, burns to the bottom of the pan with satisfaction).

The axis and all the tricks that give food, like cooking corn porridge. Give її you can once.

Recipe 4: porridge from corn grits on water (photo cover)

• Corn groats - 80 g (you can replace it with corn boar)
• Pitna water - 180 ml (milk can be infused)
• Strength - pinch
• Vershkov oil - for serving

Grain nasipte on the surface of the surface and sort it out like a smittya.

Move the sieve in a dry bay and wash it under running water.

Sip the grits at the cooking pot. Bazhano shob utensils with a tovstim bottom, then the porridge will not burn.

Pour the cereals with drinking water and add a pinch of salt.

Put the pan on the stove, boil, make a full fire and cook porridge under a closed lid for about 20 hvilin. After you take the pot off the stove, cover it with a warm towel and steam 15 more strands.

Let's put a small piece of butter at the dish | oil |. For those who are thinner, replace yoga with olive oil.

Mix the grass.

Place corn porridge on a plate and serve it hot to the table.

Recipe 5: how to cook licorice porridge with corn grits

• Okrip - 200 ml;
• Milk - 200 ml;
• Corn groats - 80 g (4 tablespoons without top);
• Zukor is strong for relish;
• Oliya Vershkove - 5 years old

Pour the cereal with dill, adding a pinch of salt, put it on the fire. The fire can be minimal, the cereal is stirred all the time, it draws water quickly and can burn.

If the cereal is more good in the walls and the bottom, you can fill it with milk, with a different zukr (about 2 tbsp. L.).

Milk is warm in an okremіy mist, but not boiled. We add yoga to the cereal in small portions, kindly spreading, spreading the breasts until I become uniform.

How to cook corn porridge with milk? We cook under the krishkoy 20 strands on the minimum fire, stirring occasionally.

We add topsoil to the finished streak. A saucepan with porridge, wrap it with a carpet, for 15-20 quills.

Licorice hot porridge is served with berries and fruits. You can add dried apricots, rodzinki, fresh bananas, apples or half a day. Pour fruits with gusto with a spoonful of rare flower honey.

Recipe 6: Korisna porridge from corn grits on milk

Yaskrava, that lively corn porridge on the milk of obov'yazkovo is worthy of your home, if you give it for a snack with melted butter and fragrant honey. In such a situation, neither grown-ups, nor little ones, yak, to the point of speech, ask to add porridge with rods and cut bananas.

So that you don’t have a thicker dish too late, remember that the proportion of cereals and cereals is healthy 1: 3, so for 100 g of cereals you will need to take 300 ml of cereals: water, milk, and so on. then surround the norm of sucrose and honey.

• 100 g corn grits
• 100 ml water
• 200 ml milk
• 2 pinches of salt
• 2 tbsp. l. cukrovy squeak
• 2 pinches of ground cinnamon
• 1 st. l. melted butter
• 1 tsp honey

In a stewpan or a saucepan with a non-stick bottom, a cauldron is full of strength and sour pisok.

Pour water and milk, be it fat. If the cereal is swollen more, it is not recommended to cook in milk - it is nasty to get in, that part of it is replaced with water. Even though you don’t have enough milk in the present, you can mix the water that is thickened with milk from the bloody sand near the grass.

Place the container on the stove and bring it to a boil, simmering the cinnamon chalk. As soon as the country boils, we change the fire to a minimum.

All the time, corn groats, I immediately mixed it with a wine with the motherland, so that the breasts did not settle down. Videlkoyu tse bude more important. Damo porridge is cooked in a container of about 1-2 quills - for the whole hour it’s bulkatime, it’s better to fill it with a krishko.

I’m ready to cook porridge in a bowl or a deep bowl, dodamo warmed butter and fragrant honey: herbal, linden, acacia, greek. Serve hot to the table. For bazhannya in corn porridge on milk, you can add other licorice ingredients: jam, jam, nutella, peas, etc. So like children love porridge, then in a plate of її you can make a warm dish with chilled milk and give children a warm dish.

Recipe 7: milk porridge from corn grits on the stove

• Corn grits 100 g
• Milk 250 ml
• Water 250 ml
• Oliya Vershkove 30 g
• Zukor for relish
• Strength 1 pinch

Promiti corn grits.

Visipati grits in a saucepan.

Add strength, zukor.

Add top oil.

Pour in water.

I milk. Cook on a small fire for 30-35 hvilin|minutes|, stirring.

Recipe 8, simple: milk corn porridge (pokrokovo)

• corn grits - 180 g,
• milk - 400 ml,
• tsukrovy pіsok - 35 g,
• vershkov butter - 30 g,
• sil - 1 teaspoon,

At the saucepan, with a tovstim bottom, you will need a sip of corn groats. Kukurudza kindly chooses a vologer, it is necessary for him to respectfully go to the preparation of porridge, so that later we will not spoil the results.

Pour about 2-3 bottles into a saucepan and bring it to a boil over a small fire.

Add tsukor that strength.

Put the fire on the minimum position and cook until the water part of the water does not get in. At this stage, corn groats are liable to increase in size, but they are left with a hard core.

Pour in 200 g of milk. Prodovzhuvat varіnnya on minimal pressure.

Groats soon become soft and thick, if necessary, it is necessary to add milk in small portions, which is gone. Maizhe is ready to porridge due to the mother's rare sight, shards with the cob reaching out to a rich consistency.

Having added oil to Vershkov | oil |, take it out of the fire. Cover with a lid and give a couple of chills. Porridge will be tastier, like a tribute її with crushed peas, boiled with honey.

Recipe 9: how to make corn porridge for children

Corn porridge - not only grown-up children, but also unforgetable warehouse diets are not loved. Vaughn is the most beautiful, the most beautiful and the lightest in conquering for not moving. Have them dosit rich in vitamins, necessary for a healthy development. Ce phosphorus, thiamin, pyridoxine, salt, calcium, starch, riboflavin. An important factor is those who do not avenge gluten - a major allergen. You can not add to the diet from the eight-month-old.

• Corn grits 100 g
• Milk (better to take it with 2.6% fat content) 200 ml (1 bottle)
• Water 350ml.
• Zukor 40 grams
• Dribna strength one pinch
• Vershkov butter (with high fat content) 5 grams
• For bajannyam (for embellishment) berries (crane, cranberries), peas (walnuts, cashews), apples, bananas.

We thoroughly wash our cereals with warm water, the docks don’t wash everything, lushpinnya and water cease to be calamous. Soak in warm water for 15 quills, until swollen.

Groats are placed in a deep-bottomed pan, the best of cauldrons.

We pour water into our saucepan and bring it to a boil. We help and rozchavlyuemo breasts.

Dodamo tsukor that strong, after that, like a zagus. Mix, pour in half of the milk. Constantly change, pour in more milk. It is brought to a boil, we put top oil. Consistency may be rare.

If it’s thicker, you can serve it to the table, garnishing it to taste with various additives. Corn porridge is ready with milk from corn grits. The hour of preparation is 45 minutes.

Recipe 10: how to properly cook corn porridge

Kukurudzyan porridge is not only good for children, but also for adults. People who are trying to diet or sports should pay attention to this recipe. Corn porridge, cooked with milk, exudes sustenance and lightness at once. Rich in vitamins, it will give you a boost of energy for the whole day.

• Corn grits - ¼ tbsp
• Water - 2 tbsp
• Sil - ¼ year l
• Milk (3.2%) - 1 tbsp.
• Zukor - 1 year
• Oliya Vershkove - 30 g

We take corn grits, put it in a saucepan and fill it with cold water.

We put the pan with cereals on a medium fire and bring it to a boil. We will change the fire, we will salt, we will constantly stir, we will cook the cereal until ready.

If the water begins to creep up from the cereal, pour in a thin glass of milk, continuing to stir, cook two or three more quills.

We make gas, we pour zukor into the porridge, we add olive oil, we mix it.

Curve a pan with porridge with a krishka and burn it for twenty or thirty quills with a kitchen towel.

As a result, I will taste that rich corn porridge, you can serve it as a snack, so for the evening. Savory!

Even so often they trapleyaetsya so that the children either don’t get porridge, or we cook too much too much, and then we don’t know where to go for excess porridge! How to wikidate? Aja can prepare savory stilki!
I prepared various recipes!

CUTLETS WITH MEAT AND WHITE PORRIDGE

Products:
300 g minced pork + yalovichina
200g boiled wheat porridge
1 cibulina
1 egg
piece of bread
strength

Cooking:
Kindly mix the minced meat with porridge. Dribno cut the cibula and add minced meat. Zazdalegіd soaking bread tezh add minced meat. Salt, beat the minced egg, thoroughly mix. Form cutlets, roll in breadcrumbs, or in boars. І grease from both sides to a golden pick.

LIVER WITH PISCHNO PORRIDGE

Products:
2 eggs
300 g boiled millet porridge
150 g zucru
I harvest raisins
reaping peanuts
200 g butter
borosno

Cooking:
Eggs rubbed z | iz | tsukrom, add | add | melted vershkov butter | oil |, mix. Add porridge, peas, rodzinki and mix it up. Let’s do it step by step until I’m dough, so that I can shape the shape of the gingerbread cookies with my hands. Form gingerbread cookies and roll them at the boroshni, then on deco oiled. І vip_kaєmo for a temperature of 200 degrees until ready.

Pechivo with semolina

Products:
manna porridge - 250-300 g
vershkov butter - 100 grams
egg - one piece
zukor - 150 grams
cleansed of the sonyashnik - 1/2 bottle
borosno - 2/3 bottles
oliya - 2-3 tbsp. spoons
rozpushuvach - 1/2 teaspoon
dark chocolate - 100 grams
vanilla zukor - for relish

Cooking:
The cleaning of the present dormouse is more detailed with the help of a blender with the addition of olive oil in a single mass.
Razm'yakshene vershkov oil is mixed with an additional mixer from sill, zucr and vanilla zucr. Dodamo eggs and zb'єmo everything to the sameness. Let's add the pasta with us and mix it up. Dodamo manna porridge, let's add some chocolate chips and mix it up. Dodamo borosno, what you ask, zmishana with fluffy and thick, slightly sticky thick. Let's put it ready for 1-2 years in the refrigerator.
After the end of the hour, it is formed from a bag of dough with a diameter of 2-2.5 cm and put on a sheet of baker's paper, on the other side one 3 cm.
Vipkaєmo at a temperature of 180 degrees with a stretch of 12-15 strands until golden edges are settled. Let's take a sheet out of the oven and leave it for 10-15 quills, after which it is important to remember for an additional spatula.

Cake from semolina

Products:
For test:
tsukor - 1 bottle
olії vershkovogo - 4.5 stіl. spoons
borosno - 3 bottles
soda - 1 tsp. a spoon
milk - 2.5 st. spoons
honey - 2.5 st. spoons.
For cream:
semolina - 5 st. spoons
milk - 1 liter
tsukru - 1.5 bottles
oliї vershkovogo - 300 gr.

Cooking:
Z'ednati vershkove oil, tsukor, honey and soda with milk, mix, heat on a steam bath, do not touch the docks. Win the bowl and sizzle borosno. Divide the cut into nine parts, cut the skin with milk and vipkati sprat of thin. Make manna porridge with milk, cool, grind s | iz | zucrum and butter. Prepared cakes lay one on one, well smeared with cream, the rest of the ninth cake can be baked and sip the cake for the beast.

CUTLETS WITH GRICHNEVA PORRIDGE

Products:
300 g buckwheat porridge
300 g minced pork + yalovichina
strength
1 small cibulina
1 teaspoon clove
1 egg.

Cooking:
Skip the Greek porridge through a meat grinder from a small orphan cibulia and a clove to a watchmaker.
Add minced meat to the Greek sumish, an egg.
Salt. Mix everything well. Form cutlets and roll in boroshni or breadcrumbs.
Coat until golden brown on both sides.

ROLL WITH RICE PORRIDGE WITH PEACH

Products:
peach is one piece. (possible with canned compote)
rice porridge 250 grams
an egg is one piece.
vershkov oil - chotiri table spoons
tsukor - two tablespoons

Cooking:
Grind the porridge with a blender, add zukor, an egg, 1 tablespoon of olive oil and everything is good. Spread rice porridge on gauze soaked in water; in the middle of the path we put a finely sliced ​​peach. Form a roll, step by step picking up gauze.
Gotuёmo roll at the steamer (25-30 hvilin) ​​or baked in the oven. For a baked roll, put yogo on a sheet and bake 15-20 quills at 180 ° C until a ruddy crackle is made.

RICE CAKE AND COTTAGE COTTAGE CHEESE

Products:
cooked rice 250-300 g
sir - 200 grams
tsukor - three tablespoons
eggs - three pieces
apple - one piece
rodzinki - 80 grams
sour cream - one tablespoon

Cooking:
Cooked rice is chilled, then we add mashed cheese, beat it with zukr and two eggs sumish, trochs of vanilla zukru and rodzinki.
Let's sweat it, clean it, cut it with small pieces of apple and add it to rice masi. Everything is well mixed up and put into a form smeared with olive oil, and sipped with breadcrumbs. From above we smear sour cream from an egg.
Bake in the back of the grill oven up to 220-230 degrees until golden brown.

CROLLIES WITH CORN PORRIDGE

Products:
150 g corn porridge
115 g boroshn
150 g butter
80 g zucru
2 chewing gums
dribka salt

Cooking:
Rozm'yakshene vershkov oil|mastilo| grind s | iz | tsukrom i sіllu, add | add | Zhovtki, porridge and flour | borosno |, mix.
Mix it up with your hands, download it into a ball and leave it for 30 minutes.
Then put it into a confectionery bag with a nozzle “sprinkle” and weed it with oil and sip on a borosh deco, a length of 10 cm. Stick with powder.

CUTLETS WITH CORN PORRIDGE

Products:
250 g corn porridge
0.5 bottles of borosna
oil for lubrication.

Cooking:
Twist the corn porridge with a meat grinder, add | add | troch flour | boroshna | and mix. Masa may be tight. We form cutlets from it, for which one spoonful of porridge is rolled in boroshni, pressed with hands until the bag is made.
The cutlet, rolled in flour, is not guilty of rozsipatisya and sticking to the hands.
Let it be smeared on a hot frying pan in olive oil until golden brown.
Serve up to salads, but you can also okrem grass.

LIVER WITH CORN porridge

Products:
150 g butter
3/4 jar of zucru
1 egg
1.5 bottles of boroshn
0.5 bottles of ready-made corn porridge
1 tsp rozpushuvacha
1/4 tsp salt
1 tsp vanilla

Cooking:
Mix 150 g of butter | oil | from 3/4 bottles of zucru, having achieved the consistency of sour cream. Add one egg and seriously beat the sum.
Okremo zmіshayte repeat bottles of boroshn, pіvsklyanki corn porridge, a teaspoon of fluff and 1/4 teaspoon of salt.
Remove insults, add one teaspoon of vanilla and mix thoroughly. For bazhannya, add 1/2 tbsp. izyumu.
Simply download it into a ball and burn yoga tightly into a grub plіvka. Put the dough in the refrigerator for a year, so that it hardens.
On the good with flour | boroshnoy | surface, rozkot_t_sto in the layer, tovshchina 5 - 6 mm.
Cut out the oven forms with a diameter of 7 - 8 cm and place them on a lightly oiled deco oil on a stand 2 - 3 cm one in one.
Sweep the oven in rose heat up to 180 degrees oven with a stretch of 10 - 12 breaths, until the edges are rumbling.
Keep the oven in a jar that closes strongly.

Corn porridge has earned its place in the diet, low calorie and gluten free. The rest of the power to navit allows vikoristovuvat groats like first complementary foods. With the right preparation, corn stews can become the most lively and savory.

The skin country has its own recipe for corn porridge: Romania and Moldova have the legendary mamaliga, Spain and Italy have polenta, and Georgia has Gomi. Traditional Russian cuisine is also not to blame. If you want corn porridge on milk and don’t have a sonorous name, the relish of that meal doesn’t melt away.

To eat corisnu porridge, necessary:

• cereals - 200 g;
• water - 400 g;
• milk - 400 g;
• strength, tsukor, oliya - for relish.

In order to take away not only korisnu, but also savory porridge, it is necessary to lower the diy:

1. A pot with water is placed on the stove and brought to a boil.
2. In small portions, with constant stirring, cereals are boiled into a saucepan, and then cook until complete evaporation of about 10 quills on a minimum fire.
3. When the vbirannya vologa croup rozm'yakshuetsya, and it comes black dodavannya milk.
4. Milk is gradually poured in when mixed, so that the cereal does not begin to crumple.
5. After boiling the porridge, cook for about 10 minutes, at which time the porridge is stirred for an hour, the strength of the zucor is added.
6. After the swelling of the grains, the plate is softened, and the grass is infused for about 1/4 of a year.
7. Served to the table porridge with olive tops.

Respect! When cooking corn porridge on the stove, it is necessary to constantly control it, otherwise you can sink to the bottom or burn it.

Z dodavannyam Garbuza

The measles of corn porridge is impeccable, but there is a positive effect on health due to the regular presence of grass in the diet of people. In order to prepare garbuzov porridge with corn, it’s enough to add a little extra to the basic recipe.

1. 300 g of garmelon are peeled from the skin of that deep, cut into cubes, boiled with zukr.
2. When the watermelon juice appears, put it on the stove and cook until ready.
3. With porridge, garbuzov cubes will go together with її napolagannі.

Recipe for cooking on water

Porridge on water is the most simple and swedish garnish, which is even more lively. Even є 200 g of cereals, enough to prepare a liter of water, strength, zukor and oil for dressing.

In process:

1. Water is poured into the pot from the bottom and brought to a boil.
2. Good promita groats are added to boiling water, mixed and boiled close to the fire.
3. After the end of the hour, the porridge is salted, mixed and continued to cook until it is ready again, close to the fire on the minimum fire.
4. When the porridge rises from the fire, it is spiced with Vershkov or melted with oil for aroma.

Important! Yakshcho є zhannya to add honey, you can only work after reaching the groats, so that you don’t waste your brown powers.

How to call at the multicooker?

Corn porridge in a multi-cooker is a miraculous herb for people who have skin fluff for gold: when prepared with this mixture, I don’t have any need to stand for the stove and stitch behind the grass. Promitu groats, sіl that oil | oil | next place in a bowl and pour water in proportions from the basic recipe. Cook in the mode "Croup" or "Milk porridge" fallow in sight until the sound signal.

Please! To thicken the porridge, you can cook it close to the beginning of the year in the “Pidgriv” mode. Manually install the program in the evening, and wait for the ready snidanok.

Porridge with corn groats and dried fruits

The original recipe for licorice porridge, like a literate vikonannya, becomes a favorite snack for all the motherland.

To prepare, cream 200 g of cereals and ½ l of water, it is necessary to bring the following warehouses:

• rodzinki - 75 g;
• dried fruit reshta (on vibir) - 150 g;
• zukor - 50 g;
• vershkov oil - 40 g;
• strength for relish.

When cooked:

1. Water from the sill and the zukr is brought to a boil, after which the grains boil in it.
2. After repeated boiling, the fire changes to a minimum and the cereals cook for about ¼ of a year.
3. At the porridge, oliya and prepared dried fruits are put, after which the grass is infused for about 30 khvilin.

Tasty is that sitna grass with meat

Regardless of those who eat porridge as a side dish, corn porridge with meat and vegetables can act as a miraculous independent herb.

Need:

• corn grits - 300 g;
• m'yaso - 300 g;
• cibula - 75 g;
• carrot - 100 g;
• tomato - 150 g;
• oliya sonyashnikova - 50 ml;
• water - ½ l;
• strength, spices - for relish.

Sub hour of preparation:

1. The meat is cut into small pieces, the vegetables are trimmed: the cibula and the tomato are cut into cubes, the carrot is rubbed.
2. The meat product is put on the grill and the oil is smeared on the sides.
3. After 7 quills, cibula and carrots are added to the stewpan, and after 5 quills, tomatoes.
4. At the front, salted and seasoned with vegetable sumish, cereals boil with meat.
5. The whole place is filled with water.
6. After boiling, porridge is cooked on a weak fire near the spring, the docks do not boil away.

Recipe from cheese

From the most popular cereals, corn is the most harmoniously combined with cheese, no matter what kind, including brinza.

For the vicoon, one more extraordinary recipe is needed:

• corn grits - 300 g;
• solid sir - 100 g;
• Vershkov oil - 50 g;
• water - 600 ml;
• strength, spices - for relish.

If the product is ready, you can proceed before cooking:

1. At boiling salted water, the grain is well-promoted and boiled for a long time on a weak fire.
2. At the same time, the sir is being rubbed.
3. If the porridge is practically ready, sir that oliya is added to the pan, after which the whole place is mixed.

Please! To add a touch of piquancy to the taste, at the final stage, add some green grass.

Porridge from corn grits for children

Vіdsutnіst gluten rob porridge least allergenic.

This fact is to make it popular among young mothers, yak bazhayut morbidity menu of their pre-qualified child.

To prepare one portion of 200 g, you need:

• corn grits - 30-35 g;
• milk - 100 ml;
• water - 150 ml;
• Vershkov oil - 5 g;
• sіl, tsukor chi licorice syrup - for relish.

During the preparation of products, the groats are milled to kavomoltsі to the consistency of semolina, which allows you to significantly shorten the hour of cooking, after which:

1. The water behind the bajans is salted, malted and brought to a boil.
2. The groats are cooked with fast stirring, boiled in boiling water and boiled up to 10 quills on a minimum fire under a closed lid.
3. Milk is heated in the surroundings, and porridge is released in the distance.
4. Milk porridge is boiled for 10 more quills, after which it is infused with fire, such an hour is infused.
5. With a large quantity of breasts, the porridge is rubbed through a sieve through the structure of the grits, or broken up in a blender.
6. The finished dish is smeared with olive oil and syrup.

Important! For a child until the age of cows, milk is replaced by breast milk, with breast milk, it’s a little crazy, like a baby is known on a piece.

In this rank, it’s easy to cook cereals from live cereals, it’s a smut to know: I’ll cook corn porridge until it’s necessary. And a sprinkling of clumsy, but original recipes allow you to take away the splendid size of the malt from the browned grain.

When corn was called the queen of the fields, and now you can call khіba scho the watcher of cinemas. Flavored popcorn instead of natural corn porridge wholeheartedly inspires minds to eat "on the run", powerful rich modern people. And yet, not everyone has replaced tasty and healthy food with fast food. More than that: more and more young gentlemen to celebrate the birthday of their loved ones with fresh straws from the finest products. I corn, and more precisely corn, may be one of the warehouse balanced diet. It is only necessary to learn how to cook corn groats correctly, so that the menu turned out to be varied, savory and brown. Do you want to try? There is nothing simple!

• Polished corn groats. The grains are cleaned as shells and crushed, as the edges are rounded. Such corn groats are distinguished by the size of the particles, which is why they are numbered in categories from first to fifth.
  
• Big corn. The grains are cleaned and crushed, but not polished. Such particles of various forms are vicarious for the preparation of corn plastics, casseroles and other types of national herbs.
  
• Dry corn grits. To clean the grains, crush them, and refine them in an additional way, so that they are added to the grains for the production of confectionery varieties, porridge for swedish preparations and other beverages.
  

Prote, preparing and cultivating corn groats is carefully needed for people with elevated acidity, and especially for gastritis or a sluice. Then it pours into the intestines beneficially, warding off rotten processes and wandering wandering. Corn groats should be included in the diet with weak vessels and heart meat. And if she doesn’t call for allergies, then she’ll be up to the warehouse of a child’s meal from the first months of her life. Older children, young adults and grown-up people can eat kukurudzyanі any day, fortunately, this diversity is great. Ideas for culinary experiments can be found in national cuisines. For example, among the Romanians - thick hominy, among the Italians - pozhivnu polenta, and among the Georgians - fragrant gomi porridge. Ale on the cob varto learn how to cook the classic corn porridge.

Recipes for herbs from corn grits
To cook corn groats deliciously, it is necessary to choose correctly. Most often in our stores it is possible to harvest dry corn groats, the particles of which may have the same rosy world and a bright-yellow color. The very same cereal is the most versatile: it is good to go with porridge, casseroles, soups, and toppings for vipichka. But all the same, acquaintance with corn grits is better to start with traditional porridge. Tim is more than to instill in her a sprinkling of different varieties, recipes for which to get more than one savory and sitny obid. We proponuyemo you nayvdalishі, perverenі time options:

1. Corn porridge on the water. Take 1 bottle of corn groats, 2 bottles of water, 2 tablespoons of topsoil, a drop of salt. Rinse the cereal in cold water. Pour 2 bottles of water into a saucepan, salt and bring to a boil. Put the groats in the okrip and change the fire under the casserole even lower than the average. Constantly stir so that the porridge does not burn and cook for 25 strands. Let's cover it with a pot, put out the fire and fill the corn porridge for 10 khvilin on the stove. After the end of the next hour, put oil | oil | and mix yoga. Serve porridge on a hot plate with cheese (especially brinza), herbs, vegetables - from the designated number of ingredients, about 6 servings of porridge come out. Yakshcho zbіshiti volume of water - porridge viyde rіdkіshoy, for an amateur. In addition, you can replace Vershkov's butter with linden, so that you can surround yourself with a lot of fat of creaturely food at your eating place.
   
2. Corn porridge on milk. Take 1 flask of corn groats, 3 flasks of milk, chickpeas without tassels, 2 tablespoons of topsoil, 1 tablespoon of zucru and half a teaspoon of salt. Sort out and wash the cereal. Soak rodzinki in okropі for 5-10 quills. Pour milk into a saucepan, salt and bring to a boil. Let's put groats, zukor milk at the boil, stir and cook on a gentle fire for 25 strands, stirring regularly. Let's put some butter | oil |, mix the porridge and close the pan tightly with a lid. Fill for 10 quills on the stove, after which serve on the table. Rodzinki can be replaced or supplemented with other dried fruits, candied fruits and additives to your liking. Licorice corn porridge can be eaten not only hot, but overtaken with jam, thickened with milk or honey.
   
3. Corn porridge with watermelon at the multicooker. Take 1 bottle of corn groats, 1 glass of water of milk, 100 g of harmelon pulp, 2 tablespoons of a pinch of butter (you can replace it with rosemary), 1 tablespoon of zucru, half a teaspoon of salt. Sort out the grits and wash them, re-anger the kalamut water. Garmelon narіzhte small but the same cubes. Put the grits and garbuz near the bowl of the multicooker, salt, add zukor and pour milk and water over it. Stir, close the lid and open the multicooker for the first time in the “milk porridge” mode. Then add top oil | oil |, mix and put in the "pіdіgіv" mode for 10 more strands. Cow's milk in some and other recipes of milk corn porridge can be replaced with goat's. Instead, try putting apple, pear, grated licorice, carrot and/or dried fruit in porridge at the same time.
   
4. Corn casserole. Take a glass of corn groats, a glass of canned corn, a drink of milk, 5 chicken eggs, 100 ml of tops, 100 grams of shank and hard syrup, 2 tomatoes, 1 licorice pepper, pinch of salt, 1 tablespoon of black Salt the milk and bring it to a boil, put clean cereals and cook until the porridge is ready, stirring occasionally. Tim an hour to cream the whites of two eggs and beat them at the kick. I’m ready, I’ve eaten the porridge, put two zhovtki, canned corn and mix it. Let's add | add | beat the whites and mix again until uniform. Tomatoes and peppers are cleaned and finely chopped. Name the shank with small pieces. Three eggs that are missing, mix with tops and beat the three, salt, add spices. Grate syrah on a third and put half in a dozen at once from a shank and vegetables. Zharomitsnu form for zapіkannya zmastіt olієyu i put porridge on the bottom. Sprinkle tops with additives on top, sip the syrup, which is too much. Heat the oven to 200 ° C. Cook the casserole on the middle racks for about 40 minutes, then let it cool in the oven. Before serving, sip on a steak with a chopped cibulei and cut it across the sprat of shmatkiv.
   
5. Polenta with cheese and cheese. Take 1 flask of corn groats, 1 flask of milk, 2 flasks of water, 100 grams of parmesan and 100 grams of parmesan (yogo can be replaced with other hard seasoned syrup), 3 cloves of the teaspoon, offal of fresh basil and croup, a pinch of salt and 1 tablespoon. Sort out the cereal and wash it. Boil 2 bottles of salted water, put the grits and cook over medium heat, stirring. After 7 minutes, add milk to the saucepan, stir and change the heat to low. Boil corn grits until the porridge is cooked under the krishkoy, periodically stirring for 25 strands. Time to rub some sir and add half of the yogo kіlkostі ready porridge. Mix until uniform. Olієm zmastіt glass form for zapikannya, put porridge on the bottom with an equal ball of about 1 cm, level it and fill it up. Oholola porridge is guilty of being caught. Chop the greens, crush the teaspoon with a press, mix with cheese. Put the sirn stuffing on the porridge and sip on the syrn, which is too much. Bake in a microfibre oven with a stretch of 5 strands and an excess of 10 strands after switching on.