What can you do with corn grits? Corn grits: recipes for preparing delicious and healthy dishes. World masterpieces of corn porridge

In addition to the fact that dishes made from corn grits are extremely healthy and nutritious, proper preparation They also have very decent taste characteristics. By including such culinary compositions in her diet, every housewife will satisfy the needs of the entire family.

What to cook from corn grits?

If corn grits are available, recipes for preparing dishes from it will help you use the product in home cooking effective and tasty.

The easiest way to prepare cereal is to cook porridge from it, using water, milk or broth as a liquid base. The classic taste of such a dish can be easily varied by adding vegetables, fruits or meat ingredients.
If you supplement the base component with a portion of wheat flour, you get delicious pastries from corn grits: cookies or bread, pancakes or pancakes, all kinds of pies or casseroles.
Corn grits are the basis for preparing many traditional dishes different nations. Among them are the popular Italian polenta, Moldavian or Romanian hominy, Georgian flatbread mchadi.

Corn grits porridge with milk - recipe

Delicious porridge made from corn grits with milk can be an ideal dish for dietary table, baby food and the diet of those who try to eat healthy, wholesome food. In order for the cereal to boil well, it is initially boiled until half cooked in water, and then cooking is continued with milk.

Ingredients:

corn grits – 1 cup;
water – 2 glasses;
milk – 2 glasses;
granulated sugar – 1 tbsp. spoon;
butter – 2 tbsp. spoons;
salt – 1/3 teaspoon.

Preparation

The cereal is poured into boiling water and cooked with stirring until the liquid is completely absorbed.
Pour in milk heated to a boil, add salt to the mass, sweeten to taste and continue cooking with frequent stirring for 20 minutes.
The finished porridge is served hot, topped with butter.

Corn grits porridge on water - recipe

If the topic of study for a novice housewife is corn grits, recipes for preparing a basic side dish from it or an independent dish with the addition of meat or other ingredients should be considered as a priority. The easiest way is to cook thick porridge in water, which can be supplemented with meat if desired.

Ingredients:

corn grits – 150 g;
water – 800 ml;
pork – 500 g;
onions and carrots - 1 pc.;
vegetable oil – 2 tbsp. spoons;
salt, ground black pepper.

Preparation

Fry the chopped meat in vegetable oil.
Add chopped onion and grated carrots, brown for 15 minutes.
Add corn grits, pour in boiling water, and season the mixture to taste.
After boiling again, the corn grits and meat should simmer over low heat for about 40 minutes.
The dish needs to be stirred from time to time.

Corn grits hominy - recipe

Further on, how to prepare one of the national dishes of Moldavian cuisine, which is also extremely popular among the peoples of the Caucasus. Like all traditional dishes made from corn grits, mamaliga has its own characteristics of preparation and serving. The hot porridge is sprinkled with grated cheese, feta cheese, melted cracklings, fried mushrooms, or simply sprinkled with sugar or honey or jam (for the sweet version).

Ingredients:

corn grits – 150 g;
water – 800 ml;
salt.

Preparation

In a cauldron or saucepan with a thick bottom and walls, heat water to a boil, add salt to taste and gradually add corn grits, continuously stirring the contents of the vessel.
Cook the porridge with frequent stirring for 40 minutes, maintaining minimal heat under the container.
Thick mamaliga made from corn grits is served hot.

Corn grits soup - recipe

Prepare delicious dishes The first one can be made from corn grits using either intricate and multi-component or simple and laconic recipes, using these for subsequent culinary experiments. You can cook the soup using chicken or beef broth, and for a Lenten version with mushrooms or just water.

Ingredients:

water or broth - 1.5 l;
potatoes – 5 pcs.;
onions and carrots - 1 pc.;
oil – 2 tbsp. spoons;
greens – 0.5 bunch;
bay leaf – 1 pc.;
allspice peas – 2 pcs.;
salt, pepper

Preparation

Pour the prepared cereal into boiling water or broth and cook for 45 minutes.
Add potato cubes, and after 5 minutes of boiling, sauté onions and carrots in oil.
Season the soup with corn grits, add laurel, pepper, herbs, heat the potatoes until the potatoes are soft and serve.

How to make polenta from corn grits?

From Italian cuisine, essentially nothing more than the preparation of well-cooked corn porridge. In Italy, the dish is prepared from corn flour, served with a wide variety of sauces, and used as the basis for all kinds of casseroles, appetizers and even desserts.

Ingredients:

corn grits – 1 cup;
water – 4 glasses;
salt.

Preparation

Corn grits are ground in a coffee grinder until flour is obtained.
Boil water and add salt.
Stirring continuously, add cornmeal to the boiling liquid.
Cook the mass with frequent stirring until it thickens or until the mass sticks to the spoon and moves away from the walls of the dish.

Corn cutlets

For vegetarians or those observing fasting, dishes made from corn grits will be of interest, the recipes of which are executed without the addition of oil and other animal products, and the result is quite suitable for an independent meal. Golden cutlets made from thick corn porridge can be served with vegetables or sauce for dinner, lunch or breakfast.

Ingredients:

corn grits – 0.5 cups;
potatoes – 2 pcs.;
greens - to taste;
vegetable oil – 50 ml;
sour cream or lean mayonnaise - 2 tbsp. spoons;
salt, pepper

Preparation

Pour the cereal into boiling, salted water and cook with stirring until soft and cooked.
After cooling, add chopped potatoes, herbs, a spoonful of butter and sour cream to the porridge.
Salt the mass, pepper, mix.
Form round cutlets and fry them in vegetable oil on both sides.

Corn pancakes

Dishes made from corn grits are a real find for those who are contraindicated from consuming gluten and, as a result, baking from wheat flour. In addition, with a skillful approach, such culinary creations turn out to be surprisingly tasty and will appeal to any picky eater. You can verify this by preparing golden brown pancakes according to the following recipe.

Ingredients:

corn grits – 200 g;
milk – 250 g;
eggs – 2 pcs.;
sugar – 3 teaspoons;
salt - a pinch;
vegetable oil – 2 tbsp. spoons.

Preparation

Grind the cereal in a coffee grinder until flour is obtained, then mix with salt and sugar.
Beat eggs and milk separately, add to dry ingredients, stirring with a whisk until lumps dissolve, add butter.
Pancakes are baked from corn grits in the traditional way in a heated frying pan.

Homemade cornmeal cookies

By following the following recipe, you will be able to prepare it, which should be taken in the finest grind or grind for finer delicate taste finished products in a coffee grinder. If you don’t want to use citrus zest, you can flavor the base with vanilla or cinnamon.

Ingredients:

corn grits and wheat flour - 150 g each;
butter– 170 g;
eggs – 2 pcs.;
sugar – 150 g;
salt - a pinch;
orange or lemon zest - 1 teaspoon.

Preparation

Combine the cereal with flour and a pinch of salt.
In another container, grind butter and sugar, add eggs one at a time, and beat.
Stir the egg mixture into the flour mixture and place portions of the resulting dough on parchment.
Bake cookies at 190 degrees for 15 minutes.

Corn fritters

Looking for Lenten dishes from corn grits or gluten-free versions, the simplest thing you can prepare is. Unlike classic products baked from semi-liquid dough, the dish according to this recipe is made in the form of round cakes made from a thick custard corn base.

Ingredients:

corn grits - 2 cups;
water – 2.5 cups;
granulated sugar – 2 teaspoons;
salt;
oil for frying.

Preparation

Corn grits are converted into flour using a coffee grinder and mixed with sugar and salt.
Bring water to a boil and, adding little by little to the dry mixture, knead a dense but soft dough.
Form round pancakes and fry them in heated vegetable oil until golden brown on both sides.

Bread with corn grits in the oven

It turns out surprisingly aromatic, bright, sunny in color and incredibly tasty, which, as in other cases with baked goods, is preferably ground to a finer caliber or flour state in a coffee grinder. Fresh yeast can be replaced in the recipe with two tablespoons of dry yeast.

Ingredients:

corn grits and wheat flour - 200 g each;
milk – 250 ml;
fresh yeast – 40 g;
granulated sugar – 1 tbsp. spoon;
egg – 1 pc.;
oil – 1 tbsp. spoon;
salt – 1 teaspoon.

Preparation

Sugar is dissolved in warm milk, yeast is dissolved and left warm for 15 minutes.
Add a mixture of beaten egg and salt and wheat flour with crushed cereal.
Knead the dough, adding butter, leave to rise for 2-3 hours, knead once during the process.
Place the round cake on parchment sprinkled with flour and bake the bread for 45 minutes at 180 degrees.

Corn casserole

Corn grits casserole, the recipes of which vary in composition and final taste, always turns out tasty, nutritious and appetizing. The idea of preparing such a dish will seem especially appropriate if you have ready-made corn porridge or polenta left over from yesterday's dinner.

Ingredients:

corn grits – 300 g;
water – 1 l;
fresh or sun-dried tomatoes – 400 or 150 g;
canned corn – 40 g;
green onions – 1 bunch;
pesto sauce – 100 g;
mozzarella – 200 g;
pine nuts – 50 g;
oregano – 2 pinches;
salt, pepper, basil, olives.

Preparation

Pour the cereal into boiling water, add some salt and cook with stirring until thickened and cooked.
After cooling, add porridge green onions, corn, pepper and oregano are placed in a mold and leveled.
Spread pesto on top of the casserole, arrange tomatoes, mozzarella and nuts.
Place the dish in an oven preheated to 180 degrees for 20 minutes and serve with basil and olives.

Mchadi from corn grits

Like other Georgian dishes made from corn grits, mchadi is prepared from a laconic set of ingredients, and turns out nutritious, aromatic and rosy. The products can not only be fried in a frying pan, but also baked in the oven until golden brown. The flatbreads are served with slices of suluguni, other cheese or lard.

Ingredients:

corn grits - 2 cups;
water – 2 glasses;
salt – 0.5 teaspoon;
oil for frying.

Preparation

The cereal is ground in a coffee grinder to flour.
Add salt to the flour and, adding water heated to a boil in portions, knead the dough first with a spoon and then with your hands.
Tear off portions of the dough, roll them into balls, and press them gently.
Fry in a frying pan until golden brown on both sides.

Corn pie

If the usual recipes homemade baked goods If you're fed up and want to try something new, it's time to bake. To finished product Hard grains were not felt; it is preferable to pre-grind them until the structure of coarse flour is obtained.

Ingredients:

wheat flour – 1 cup;
corn grits - 1 cup;
kefir – 1 glass;
sugar – 150 g;
eggs – 2 pcs.;
oil – 2 tbsp. spoons;
baking powder - 1 tbsp. spoon;
raisins – 100 g;
margarine – 50 g;
salt, vanilla, powdered sugar.

Preparation

Beat eggs with sugar.
In another bowl, mix the dry ingredients, having first ground the cereal in a coffee grinder.
Add the egg mass, kefir, vegetable oil and margarine, mix and beat a little.
Add raisins, transfer the mixture into a mold and bake for 40 minutes at 180 degrees.

Corn grits in a slow cooker

Those who are put off by the tedious long stirring of porridge during cooking should use a multicooker to prepare it. How long to cook corn grits in the device will entirely depend on the caliber of its grinding and the capabilities of the device: the presence of a pressure cooker function and the power of the device.

It often happens that children either don’t eat porridge, or we cook too much, and then we don’t know what to do with the rest of the porridge! Why throw it away? You can cook so many delicious things!!!
I have prepared various recipes!

CUTLETS WITH MEAT AND MILLET PORridge

Products:
300 g minced pork + beef
200g boiled millet porridge
1 onion
1 egg
piece of bread
salt

Preparation:
Mix the minced meat and porridge well. Finely chop the onion and add to the minced meat. Add pre-soaked bread to the minced meat. Add salt, break the egg into the minced meat, mix everything thoroughly. Form cutlets and roll them in breadcrumbs or flour. And fry on both sides until golden brown.

COOKIES FROM MILLET PORridge

Products:
2 eggs
300 g boiled millet porridge
150 g sugar
handful of raisins
handful of peanuts
200 g butter
flour

Preparation:
Grind eggs with sugar, add melted butter, mix. Add porridge, nuts, raisins and stir. Then gradually mix in the flour until the dough forms so that you can form the gingerbread shape with your hands. Form gingerbread cookies and roll them in flour, then onto a greased baking sheet. And bake at 200 degrees until done.

COOKIES FROM SEMONA PORRIDGE

Products:
semolina porridge - 250-300 g
butter - 100 grams
egg - one piece
sugar - 150 grams
peeled sunflower seeds - 1/2 cup
flour - 2/3 cup
vegetable oil - 2-3 tbsp. spoons
baking powder - 1/2 teaspoon
dark chocolate - 100 grams
vanilla sugar - to taste

Preparation:
Grind the peeled sunflower seeds using a blender with the addition of vegetable oil into a homogeneous mass.
Using a mixer, beat the softened butter with salt, sugar and vanilla sugar. Add eggs and beat everything until smooth. Then add the seed paste and mix. Add semolina porridge, put chopped small pieces chocolate and mix. Add sifted flour mixed with baking powder and knead a thick, slightly sticky dough. Let's put ready dough for 1-2 hours in the refrigerator.
After the time has passed, we form the dough into balls with a diameter of 2-2.5 cm and place them on a baking sheet lined with baking paper, at a distance of 3 cm from each other.
Bake at 180 degrees for 12-15 minutes until golden edges form. Then remove the baking sheet from the oven and leave for 10-15 minutes, after which remove the cookies using a spatula.

SELMON PORRIDGE CAKE

Products:
For the test:
sugar - 1 glass
butter - 4.5 table. spoons
flour - 3 cups
soda - 1 teaspoon spoon
milk - 2.5 table. spoons
honey - 2.5 table. spoons.
For cream:
semolina - 5 table. spoons
milk - 1 liter
sugar - 1.5 cups
butter - 300 gr.

Preparation:
Combine butter, sugar, honey and soda with milk, mix, heat in a steam bath until the products melt. Remove the bowl and add flour. Divide the resulting dough into nine parts, roll each into a pancake and bake for several minutes. Semolina porridge Boil in milk, cool, grind with sugar and butter. Place the prepared cakes on top of each other, coating them well with this cream; the last ninth cake can be crumbled and sprinkled on top of the cake.

BUCKWHEAT CUTLETS

Products:
300 g buckwheat porridge
300 g minced pork + beef
salt
1 small onion
1 clove of garlic
1 egg.

Preparation:
Skip buckwheat porridge through a meat grinder with a raw small onion and a clove of garlic.
Add minced meat and egg to the resulting buckwheat mixture.
Add some salt. Mix everything well. Form into cutlets and roll in flour or breadcrumbs.
Fry until golden brown on both sides.

ROLL OF RICE PORridge WITH PEACH

Products:
peach - one piece. (can be made from canned compote)
rice porridge 250 grams
egg - one piece.
butter - four tablespoons
sugar - two tablespoons

Preparation:
Grind the cooled porridge with a blender, add sugar, egg, 1 tablespoon of butter and mix everything well. Place the rice porridge on gauze moistened with water; Place a finely chopped peach in a path in the middle. We form a roll, gradually removing the gauze.
Cook the roll in a double boiler (25–30 minutes) or bake in the oven. For the baked roll, place it on a greased baking sheet and bake for 15–20 minutes at 180 °C until golden brown.

CASSERLE WITH RICE AND Cottage Cheese

Products:
boiled rice 250 -300 g
cottage cheese - 200 grams
sugar - three tablespoons
eggs - three pieces
apple - one piece
raisins - 80 grams
sour cream - one tablespoon

Preparation:
Cool the finished rice, then add the grated cottage cheese, a mixture previously beaten with sugar and two eggs, a little vanilla sugar and raisins.
Then wash, peel, cut the apple into small pieces and add to the rice mixture. Mix everything well and place in a pan greased with vegetable oil and sprinkled with breadcrumbs. Top with sour cream mixed with egg.
Bake in a preheated oven at 220-230 degrees until golden brown.

CORN PORRIDGE BAGALIES

Products:
150 g corn porridge
115 g flour
150 g butter
80 g sugar
2 yolks
pinch of salt

Preparation:
Grind the softened butter with sugar and salt, add the yolks, porridge and flour, mix.
Knead the dough with your hands, roll into a ball and leave for 30 minutes.
Then place the dough in a pastry bag with a star tip and place it in a crescent shape on a greased and floured baking sheet, 10 cm long. Bake for 20 minutes at 200 degrees. Sprinkle with powder.

CUTLETS FROM CORN PORRIDGE

Products:
250 g corn porridge
0.5 cups flour
vegetable oil for frying.

Preparation:
Grind the corn porridge with a meat grinder, add a little flour and stir. The mass should be tight. We form cutlets from it; to do this, roll one spoon of porridge in flour, press with your hands until a ball is formed.
The cutlet rolled in flour should not crumble and stick to your hands.
Next, fry in a heated frying pan in vegetable oil until golden brown.
Serve with salads, but can also be a separate dish.

CORN PORRIDGE COOKIES

Products:
150 g butter
3/4 cup sugar
1 egg
1.5 cups flour
0.5 cups prepared corn porridge
1 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla

Preparation:
Mix 150 g of butter with 3/4 cup of sugar, achieving the consistency of sour cream. Add one egg and beat the mixture thoroughly.
Separately, mix one and a half cups of flour, half a cup of corn porridge, a teaspoon of baking powder and 1/4 teaspoon of salt.
Mix both masses, add one teaspoon of vanilla and mix thoroughly. If desired, add 1/2 tbsp. raisins
Roll the dough into a ball and wrap it tightly in cling film. Place the dough in the refrigerator for an hour to firm up.
On a well-floured surface, roll out the dough to a thickness of 5 - 6 mm.
Cut out cookies with a diameter of 7 - 8 cm with cutters and place on a lightly greased baking sheet at a distance of 2 - 3 cm from each other.
Bake the cookies in an oven preheated to 180 degrees for 10 - 12 minutes, until the edges are browned.
Store cookies in a tightly sealed jar.

At the end of the last century, corn was called the queen of the fields. Today it is grown, of course, not on such a scale, but, nevertheless, very actively, not only in our region, but almost all over the world. Many wonderful products are made from this culture - corn sticks and cereals, flour, starch, canned food, etc. One such product is corn grits. Despite the fact that it can be found in any store, it is very rarely included in the diet of most families, which, by the way, is completely in vain, because it can bring a lot of benefits to our body.

Why is corn grits healthy?

First of all, it is worth noting that low calorie content Corn cereals contain only 328 kcal per hundred grams of dry product, and only 86 kcal per hundred grams of porridge prepared from it. That is why it can be eaten without fear by people who watch their figure and adhere to healthy eating. At the same time, it saturates well and gives a feeling of fullness for a long time.

The benefits of corn grits besides the fact that they are wonderful dietary product, also lies in the many valuable components included in its composition. This culture is rich in vitamins B, PP, A, H, essential amino acids - tryptophan and lysine, it contains such valuable microelements as magnesium, calcium, potassium, iron, phosphorus and many others. In addition, corn grits are also a hypoallergenic product, so dishes made from it can be given to even the smallest children without any problems, and it is also included in the diet of people prone to food allergies.

Corn porridge is also very beneficial for the gastrointestinal tract. Contained in it in considerable quantities from harmful deposits - fecal stones, waste, it removes radionuclides, toxins, pesticides from the body. This porridge eliminates putrefactive and fermentative processes in the intestines and relieves constipation. Its regular consumption will strengthen the immune system and help maintain youth and attractiveness.

The substances included in the cereal, for example, vitamins E, calcium and potassium, have a beneficial effect on the condition of nails, skin, hair, and the carotenoids contained in it make the product very useful for, since they reduce the likelihood of developing lung cancer. Also, dishes made from it increase the elasticity of blood vessels, lower cholesterol levels, thereby reducing the risk of blood clots, and therefore cardiovascular diseases.

Phosphorus present in corn is good for work nervous system, vitamins B5 and B1 help eliminate depressive conditions and are a good prevention of neuralgic diseases, and magnesium and vitamin B6 increase resistance to stress. Corn grits are recommended for consumption by people suffering from diabetes mellitus, diseases of the blood, gall bladder, stomach and liver.

In addition to all this, corn, and, accordingly, cereals made from it, has one unique property- save all the most beneficial properties even after heat treatment. There is also evidence that it helps eliminate fat from the body.

Is corn grits harmful?

Most products, often even the healthiest ones, have contraindications for use, and therefore cannot be consumed by everyone. The harm of corn grits is minimal - it is contraindicated only for ulcers in the acute stage (since the fiber contained in it can irritate the walls of the gastrointestinal tract) and high blood clotting. Also, it should not be abused by people who have low body weight and are trying to gain it. In this case, the harm of corn grits porridge lies in its low calorie content. Everyone else, and especially those who want to lose weight, can safely include it in their menu.

How to cook corn grits

Corn grits are divided into several types depending on the shape and size of the grains. It can be polished, fine or coarse. If you need to quickly prepare a dish from corn grits, you should choose the finest grind; it is most often used for children's cereals.

At all different types Corn porridges are popular in many countries, and their taste, as well as the cooking time, depends directly on the quality of the raw materials. The best dishes come from fresh or properly stored grains.

Moldovans believe that bright yellow, almost orange, grains are the best; others, when choosing them, focus on the size of the grains and how uniform they are. Naturally, a high-quality product should not contain husks, foreign impurities or odors.

It is recommended to store cereals at low temperatures, ideally up to +5 degrees, in dark, dry places. At high humidity(more than 70%) insects quickly infest it, rancidity and mustiness appear, naturally with such a product good food it will not be possible to cook.

At home, it is best to store corn grits in ceramic, metal or glass, as a last resort, plastic containers that can be tightly closed. They need to be placed in dark, cool places. Thus, cereals should be stored for no more than a month.

How to cook corn porridge

Despite its usefulness, corn porridge is quite capricious in preparation, as it tends to burn and clump together. Therefore, during the process, it must be stirred as often as possible. In addition, corn grits almost quadruple when cooked, so when preparing it, be sure to take this feature into account.

To prevent lumps from forming in the porridge, it is recommended to prepare it as follows:

Method No. 1. First of all, it is worth mentioning that corn grits porridge can be prepared with both water and milk. To prepare it, one glass of cereal will require three or four times more water (milk), i.e. three to four glasses, in this case the porridge will come out quite thick; if you like it thinner, you can increase the amount of liquid to 4.5 or more glasses. So, to prevent lumps from forming in a casserole or pan with a non-stick coating, pour half of the water (milk), in our recipe 1.5-2 cups. When it boils, add salt, the amount depends on whether you plan to make the dish sweet or salty, if it’s sweet, a pinch will be enough, but then add sugar. Next, slowly, stirring constantly, pour in the cereal. The result should be a thick mass; stir it well until it reaches a homogeneous consistency. Then slowly pour out the remaining liquid and cook the porridge until cooked in the oven or over very low heat, this usually takes at least half an hour (depending on the type of cereal, it may take more or less time). Do not forget at this time to periodically (preferably more often) stir the porridge.
Method No. 2. To prepare porridge in this way, porridge and liquid can be taken in the same proportions as for the previous one. Pour water (milk) into a suitable container and heat thoroughly. Add salt (and sugar if necessary) to the hot (not yet boiled) liquid and pour in the cereal in a thin stream, stirring all the time. While stirring, wait until it boils, then reduce the heat as much as possible and continue cooking, stirring as often as possible, until cooked,

Recipes

Milk porridge

For children and adults who love sweets, corn grits are usually cooked in milk. It is better to make such porridge not too thick, so you should take four or even five times more liquid than the cereal itself. You can prepare it using one of the above methods. You can also use the following recipe.

Once upon a time, corn was called the queen of the fields, but now it can only be called a regular at movie theaters. Flavored popcorn instead of natural corn porridge fully meets the “on-the-run” diet typical of many modern people. And yet, not everyone has replaced the tasty and healthy food fast food. Moreover: more and more young housewives are striving to feed their loved ones fresh dishes from quality products. And corn, or rather corn grits, can become one of the components of a balanced diet. You just need to learn how to properly prepare corn grits to make the menu varied, tasty and healthy. Want to try it? Nothing could be easier!

Corn grits: composition, benefits and cooking features
Corn has been a source of food for humans for 12 thousand years, since residents began cultivating it South America. For them it served as the basis for the development of civilization, and for modern gourmets it served as a raw material for preparing many different dishes. Corn cobs are eaten fresh and boiled, baked and canned, and individual grains, but the most profitable option– processing grains into cereals. Depending on the degree and type of processing, corn grits can be different:

Polished corn grits. The grains are cleared of shells and crushed, and their edges are rounded. Such corn grits differ in particle size, depending on which they are numbered in categories from first to fifth.
Large corn grits. The grains are cleaned and crushed, but not polished. Such particles different shapes used to make corn flakes, casseroles and some types of national dishes.
Fine corn grits. The grains are cleaned, crushed and further ground to make them suitable for production. confectionery, porridge instant cooking and other semi-finished products.

The larger the corn grits, the healthier it is, and the more useful substances remains in its composition. They are 75% slow carbohydrates, and only 1% fat. Therefore, dishes made from corn grits are an excellent source of energy, which is released gradually and relieves hunger for a long time. They are useful for people of any age, from children to the elderly. Athletes value them for their nutritional value, and fashion models value them for dietary properties. At the same time, corn grits are rich in vitamins (A, E, PP, group B), carotene and minerals (iron, silicon), the good digestibility of which is ensured by the optimal ratio and the presence of dietary fiber.

However, people with disabilities should be careful when preparing and consuming corn grits. increased acidity, and especially gastritis or stomach ulcers. But it has a beneficial effect on the intestines, preventing putrefactive processes and stopping fermentation. Corn grits in any form should be included in the diet if blood vessels and heart muscle are weak. It also does not cause allergies, so it is included in baby food from the first months of life. Older kids, teenagers and adults can eat corn dishes every day, fortunately, their variety is great. Ideas for culinary experiments can be borrowed from national cuisines. For example, Romanians have thick mamalyga, Italians have nutritious polenta, and Georgians have aromatic gomi porridge. But first, you should learn how to cook classic corn porridge.

Recipes for dishes with corn grits
To cook delicious corn grits, you need to choose it correctly. Most often in our stores you can find fairly small corn grits, the particles of which are the same size and bright yellow. This type of grain is the most versatile: it makes good porridges, casseroles, soups, and baking fillings. But still, it’s better to start getting acquainted with corn grits with traditional porridge. Moreover, even she alone has several varieties, the recipes of which are enough for more than one tasty and satisfying lunch. We offer you the most successful, time-tested options:

Corn porridge on water. Take 1 cup of corn grits, 2 cups of water, 2 tablespoons of butter, a pinch of salt. Rinse the cereal in cool water. Pour 2 cups of water into a saucepan, add salt and bring to a boil. Place the washed cereal in boiling water and reduce the heat under the pan to below medium. Stir constantly to prevent the porridge from burning and cook for 25 minutes. Then cover with a lid, turn off the heat and leave the corn porridge on the stove for 10 minutes. After this time, add the oil and stir it. Serve the porridge hot with cheese, especially feta cheese), herbs, vegetables - the specified amount of ingredients yields approximately 6 servings of porridge. If you increase the volume of water, the porridge will turn out more liquid, which is not for everyone. You can also substitute vegetable oil for butter if you are trying to limit the amount of animal fat in your diet.
Corn porridge with milk. Take 1 cup of corn grits, 3 cups of milk, a handful of seedless raisins, 2 tablespoons of butter, 1 tablespoon of sugar and half a teaspoon of salt. Sort and rinse the cereal. Soak the raisins in boiling water for 5-10 minutes. Pour milk into a saucepan, add salt and bring to a boil. Then add cereal and sugar to boiling milk, stir and cook over low heat for 25 minutes, stirring regularly. Then add the oil, stir the porridge and close the pan tightly with a lid. Leave on the stove for 10 minutes, then serve. Raisins can be replaced or supplemented with other dried fruits, candied fruits or additives to suit your taste. Sweet corn porridge can be eaten not only hot, but also cooled with jam, condensed milk or honey.
Corn porridge with pumpkin in a slow cooker. Take 1 glass of corn grits, 1 glass of water and milk, 100 grams of pumpkin pulp, 2 tablespoons of butter (can be replaced with vegetable oil), 1 tablespoon of sugar, half a teaspoon of salt. Sort the cereal and rinse, drain completely muddy water. Cut the pumpkin into small equal cubes. Place the cereal and pumpkin in a multicooker bowl, add salt, add sugar and add milk and water. Stir, close the lid and turn on the multicooker for half an hour in the “milk porridge” mode. Then add the butter, stir and set in the “warm” mode for another 10 minutes. Cow's milk In this and other recipes, milk corn porridge can be replaced with goat milk. Instead of or together with pumpkin, try adding an apple, pear, grated sweet carrot and/or dried fruits to the porridge.
Corn casserole. Take half a glass of corn grits, half a glass of canned corn, half a liter of milk, 5 chicken eggs, 100 ml cream, 100 grams of ham and hard cheese, 2 tomatoes, 1 sweet pepper, a pinch of salt, ground black pepper and nutmeg, half a bunch of green onions and 1 tablespoon of vegetable oil. Salt the milk and bring to a boil, add clean cereal and cook until the porridge is ready, stirring occasionally. Meanwhile, separate the whites of two eggs and beat them until foamy. Place two yolks into the prepared, slightly cooled porridge, canned corn and stir. Then add the whipped whites and mix again until smooth. Peel the tomatoes and peppers and chop finely. Cut the ham into small pieces. Mix the remaining three eggs with cream and beat a little, add salt and spices. Grate the cheese and put half of it in the cream along with the ham and vegetables. Grease a heat-resistant baking dish with oil and place the porridge on the bottom. Place cream with additives on top, sprinkle with remaining cheese. Preheat the oven to 200°C. Cook the casserole on the middle rack for about 40 minutes, then let it cool in the oven. Before serving, sprinkle with chopped onion and cut crosswise into several pieces.
Polenta with cottage cheese and cheese. Take 1 glass of corn grits, 1 glass of milk, 2 glasses of water, 100 grams each of cottage cheese and Parmesan (it can be replaced with other hard mature cheese), 3 cloves of garlic, a little fresh basil and dill, a pinch of salt and 1 tablespoon olive oil. Sort the cereal and rinse. Boil 2 cups of salted water, add the cereal and cook over medium heat, stirring. After 7 minutes, add milk to the pan, stir and reduce heat to low. Cook the corn grits until the porridge is ready, covered, stirring occasionally, for 25 minutes. Meanwhile, grate the cheese and add half of it to the finished porridge. Stir until smooth. Lubricate with oil glass mold for baking, place the porridge on the bottom in an even layer of about 1 cm, level it and leave to cool. The cooled porridge should harden. Finely chop the greens, crush the garlic with a press, mix with cottage cheese. Place the curd filling on the porridge and cover with the remaining cheese. Bake in microwave oven for 5 minutes and leave for another 10 minutes after turning it off.

In addition to the listed dishes, you can bake pancakes and pancakes from corn grits and add it to soups and stews. It goes well with meat, fish and vegetables, highlighting their taste and adding its own flavor and aroma. For breakfast and as a snack it can be used to prepare corn tortillas, and sweet pastries with corn grits turn out tender and crumbly, with a pleasant warm shade. You can cook it on the stove, in the oven, in the microwave and in the slow cooker. In other words, corn grits are a versatile product, equally suitable for both sweet and savory dishes. This means that you will probably love dishes made from corn grits and will cook them often.

Corn grits can be found in many grocery stores. It is not particularly in demand among Russian consumers.

This is not entirely deserved, since it has a lot of useful components. It is possible to make various tasty and healthy dishes from it to suit every taste.

Dishes made from corn grits

You can prepare a variety of delicious dishes from corn grits. Many of them belong to Moldovan or Latin American cuisines.

Pancakes

To prepare pancakes using corn grits, you need:

corn grits - ½ cup;
milk – 2 tbsp.;
wheat flour – 50 g;
sugar – 40 g;
egg – 1 pc.

The cooking process consists of the following steps:

Prepare cereal porridge and cool.
Add egg and sugar.
Form into flat cakes and roll them in flour.
Fry in a frying pan on both sides in vegetable oil.

If desired, you can add dried apricots or raisins to the porridge.

Pie

To prepare a pie from corn grits, the latter is ground in a blender or coffee grinder.

What you will need to make the pie:

egg – 1 pc.;
corn flour – 80 g;
wheat flour – 80 g;
sugar – 50 g;
butter – 100 g.

To prepare you need:

Grind the butter with sugar and egg.
Gradually add wheat and corn flour to the products.
Knead the dough and place it in a baking dish.
Preheat the oven to 180 degrees and place the future pie in it for 15 minutes.

Sprinkle the top of the cake with powdered sugar or grated chocolate.

Making cookies is similar to making pancakes. First, cook the cereal porridge and then cool it to room temperature. Next, make the dough and cook the cookies in the oven. To do healthy cookies from corn grits, you need:

corn grits porridge – 1.5 tbsp;
egg – 1 pc.;
sugar – 4 tbsp. l.;
vanillin to taste.

The cooking process includes:

Add sugar, egg and vanillin to the prepared cold porridge.
Mix everything using a blender.
Using a spoon, place medium-sized cookies onto a baking sheet.
Preheat the oven to 160 degrees.
Bake cookies for 10 minutes.

After the cookies have cooled, they can be removed from the baking sheet.

Mamalyga – national dish Moldova. It is a very dense porridge that can be cut with a knife. To prepare it you will need the following products:

fine corn grits – 200 g;
water – 600 ml;
garlic – 1 clove;
Chili pepper – 2 pods.

Cooking process:

Rinse the cereal well and pour it hot water and cook over low heat for half an hour.
At the end, add garlic and pepper to the porridge.
Place on a board and cut with a knife.

Banosh is a Hutsul porridge. It is prepared from the finest corn grits or regular grits are ground in a coffee grinder. Only homemade sour cream is used for banosh. To prepare this dish you need the following products:

corn grits – 200 g;
sour cream – 300 g;
milk – 0.5 l;
salt – 1 tsp;
feta cheese – 100 g.

Preparing banosh consists of the following steps:

Pour milk into a saucepan and add sour cream to it.
Bring to a boil and reduce heat so that the ingredients continue to simmer slightly.
Pour the cereal into the pan in a thin stream, while stirring vigorously with a wooden spatula.
Add salt and continue stirring in a circle in one direction (this is very important).
After about 5 min. Oil should come to the surface. When this happens, you need to remove the pan from the heat.
The banosh is served hot, and grated cheese is sprinkled on top.

Useful properties

Corn contains few proteins that can cause allergic reactions. It is rich in various vitamins and microelements. It contains silicon, which helps maintain healthy condition gums and teeth. In addition, corn has the following beneficial qualities:

the contained vitamins A and E support the beauty of the skin;
B vitamins contribute to the normal functioning of the nervous system;
Corn grits porridge will cleanse the body of waste and toxins. It will also remove radionuclides, which is the prevention of cancer;
Corn contains substances that strengthen nerve fibers. This helps support memory, attention, and also good abilities to learning;
When consumed regularly, corn will reduce bad cholesterol and normalize blood pressure;
Corn cleanses the intestines well. It has a positive effect on the digestive system;
corn prevents the absorption of fats with other foods, which helps reduce excess weight;
Corn grits are especially useful for children. It will strengthen the child’s protective functions and make him calmer. Thanks to the iron contained in corn, corn porridge will be an excellent product for the prevention of anemia. Porridge can be given to babies from 9 months.

Corn grits are a product from which you can make many tasty and healthy dishes. Regular consumption of corn grits will saturate the body with important microelements and maintain its health.

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