How to cook corn porridge on milk. Different variants

Corn porridge today occupies a rather high position in the daily diet of modern man. Its usefulness is spoken in health programs, it is recommended by leading nutritionists and doctors, it is firmly included in the menu of restaurants, canteens, cafes and cozy apartment kitchens. What is useful for corn porridge and where did it come from?

Corn (or maize) came to Europe from America in the middle of the XVI century. In many countries porridges from corn flour have become truly national traditional dishes. For example, in Italy they prepare "polenta" - liquid porridge, eat it with meat, cheese, mushrooms, anchovies, as an independent dish or as a side dish. In sunny Moldova and Romania, as well as in Western Ukraine, local people prepare hominych - a thick porridge of corn flour of large or medium grinding. It is served with fried fish, stewed or roasted pork meat, feta cheese, fried eggs with cracklings. Thanks to a large amount of fiber, corn cleanses the intestines and stomach, normalizes the digestive system. Also corn croup helps to remove toxins from the body, various harmful substances, radionuclides. It is very useful for young children and teenagers. It has a beneficial effect on the heart system, lowers cholesterol, improves complexion, strengthens bones and teeth.

Porridge can be cooked as a main course, or as a dessert or as a quick breakfast before work or school.

How to cook corn porridge? On milk or on water? Of course, it will be more delicious on milk, but with a strict diet, you can cook quite a tasty mush on the water.

Very delicate, but full of corn porridge with pumpkin. In addition, it is prepared quickly and easily.

What it is necessary for her:

• Corn croup - half a cup;
• Milk - 400 ml;
• Peeled pumpkin - 300 grams;
• Granulated sugar - 1 tbsp. a spoon;
• butter.

How to cook corn porridge on milk with pumpkin

In a small cast iron pour the milk and bring it to a boil. Important: do not move away from the cooker, as milk has the property of "running away" when you turn away for one second. When the milk boils, pour sugar into it and reduce the fire. By the way, you can use honey instead of sugar. In my opinion, it's even more delicious. Follow the sugar carefully and slowly fall asleep in the pig iron rump. Cook the porridge for 15-20 minutes, always stirring constantly.

Before cooking corn porridge on milk, you must prepare a pumpkin: wash, peel the seeds, cut the peel and cut into small cubes. Cook the pumpkin until soft in a saucepan with milk. Take it out and mash it with a potato ham or rub it in a blender. After that, in the same milk, you can cook directly porridge.

When the porridge is almost ready, add pumpkin and butter to it. Let it brew for a few minutes.

Now I'll tell you how to cook corn porridge on milk with mushrooms and zucchini.

What you need from the account for 4 people:

• Corn groats - 250 grams;
• Milk - 600 ml;
• Zucchini (or zucchini) - 300 grams;
• Onion - 1 head;
• Mushrooms - 200 grams;
• vegetable oil;
• Seasonings.

Cooking method:

Onions and zucchini cut into not very large cubes, 2x2 cm, mushrooms, preferably champignons, slices. Fry everything on medium heat for 5-7 minutes.

Fry the roasted vegetables to the bottom of the serving pots. Top with flour and pour hot milk. Add seasonings and mix. At a temperature of 250 degrees, cook a porridge for 25 minutes in the oven, then lower the temperature to 160 degrees, cook it for another 40 minutes.

After cooking for saturation, soak porridge in the oven for a couple of minutes, then serve directly in the pots. Very tasty and unusual, try it!