How to cook corn porridge

The Aztecs and Mayans worshiped corn as a sacred plant. This intrigued the discoverer of America, Christopher Columbus, and he brought a couple of cobs to Europe, which did a favor to all of us, but especially to the people of Italy, Romania and Moldova, who today consider golden cereals their national product.

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Corn porridge, the recipes of which are quite simple, one of the most low-calorie, while rich in microelements. In different parts of the world, it serves as the basis for the preparation of gomi, mamalyga, basta, banosha or Italian polenta.



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Today's edition. "Site" will tell you how to prepare corn porridge, which is indispensable for dietary nutrition, so that it turns out not only nutritious, but also a delicious dish. And as a bonus, we give a recipe for the national Italian dish - the famous corn polenta.

How to cook corn porridge Secrets of cooking

1. Grind.
   Corn cereals are small, medium and large grinding. Small grinding is used in instant cereals and baby food. This cereal is boiled for 15 minutes on low fire. It is from such cereals that the traditional Hutsul banosh and the Moldovan Mamalyga are prepared. Medium grinding is suitable for most dishes. Corn cereal porridge Medium grinding is cooked for 30 minutes on a small heat.
   
   The cereal of large grinding effectively cleanses the intestines, but is cooked longer than other species. It is from it that the classic Italian polenta is prepared. The cooking time of such cereals is from 50 minutes.
   
   
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2. In a pot, in a water bath, in an oven or microwave?
   Porridge is not boiled, but languishes, therefore it often clings to the bottom. To prevent this, choose dishes with a thick bottom. And stir often during cooking. You can make corn porridge in pots in the oven. On 1 part of the cereal add 2 parts of water, put in the oven and cook for 40 minutes at a temperature of 180 degrees.
   
   It certainly won't burn porridge in a water bath. Place a pot of cereal in a deep bowl of boiling water and place it on a slow fire. Make sure that the water in the bowl does not boil, and pour hot from the kettle as you boil.
   
   To prepare corn porridge in the microwave will require a glass pan with a lid. Pour the corn cereal with boiling water, put it in the microwave, set the maximum power. Cook for 7 minutes, stir, and cook for another 5 minutes.
   
   
   
   
   
3. Amount of liquid
   For liquid porridge, use 4 glasses of liquid per glass of cereal. For a thick side dish - 3 glasses per glass of corn.
4. How much to cook?
   The duration of cooking depends on the degree of grinding of the cereal. Most often, medium grinding cereals are on sale, for the preparation of which 30 minutes on low heat is enough.
5. Water or milk?
   Corn porridge with milk will be the ideal solution for a delicious children's breakfast. Cook the porridge thinner and serve it right away before it thickens. Porridge on the water is suitable as a side dish for meat and fish. It is especially good with bolognese sauce, which can be made from minced meat, with tomatoes and basil.
   
   
   
6. The finished dish thickens
   No matter how much water you add, corn porridge thickens. This property formed the basis for the preparation of Moldavian Mamalyga, Italian Polenta, Georgian Gomi.
   
   
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7. What to do to make the porridge boil?
   Fry the cereal in a dry pan, stirring constantly. Then throw it into boiling water and boil it on a low fire. The cooking time depends on the degree of grinding.
8. What to do if the porridge burns?
   If the porridge is burned, transfer it to a clean container along with a crust of black bread and cover it with a lid. After about 20-30 minutes, the unpleasant taste and smell will disappear.

Polenta gratens is a universal dish that Italians use not only as a side dish for meat and fish, but also as a dessert, snack and even instead of bread. It all depends on the recipe. And there are incredibly many.



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The classic polenta is prepared in a large copper boiler, then it is interfered with a wooden spoon until it thickens enough to hold on to it. In the absence of a copper boiler, we will prepare a fragrant polenta of graten with ground beef and cheese.

The ingredients

• 150g hard cheese
• 150ml beef broth
• 500 ml of water
• 300g ground beef
• 200g corn cereal
• 80g onions
• 1 tbsp butter
• 500 ml of milk
• 100g saddles
• pinch
• 3 pinches of salt

Preparation

1. Dilute the milk with water and warm it without boiling.
2. Grate cheese on a large grater, cut with cubes or plates of sausage, finely chop the onions.
   
   
   
3. Pour cornmeal into the heated milk, cover with a lid and cook for 20 minutes on a small heat.
   
   
   
4. Meanwhile, roast the onion to transparency, add mince to it and roast until the mince color is darker. Put in the mince half of the sliced saddles and roast for a couple more minutes, and then pour the broth, salty, pepper and carcasses all together for 15 minutes.
   
   
   
5. Oil the baking mold. Place half the polenta in it and distribute it flat on the surface. On top, lay out half the cheese, then all the mince, the second half of the porridge, the remaining cheese and half the saddles.
   
   
   
6. Baking the dish in a preheated to 220 degrees oven for about 15 minutes.
   
   
   
7. Poleta with cheese ready. Serve it to the hot table. Bon appetit!
   
   
   

To make the porridge perfect, it is important to know how long the cereal is prepared. This small guide to cereals will help you prepare such porridge that will taste good on its own, without additional foods, sauces and additives!

With manna porridge began the morning hundreds of millions of residents of the Soviet Union. In our country, there is probably no person who would not try it. Why is our beloved manka unpopular in other countries?

Porridge is an integral part of a healthy diet. To be healthy and slim, it is important to know which cereals are best digested and which are deposited on the sides.