How to cook white cornmeal porridge. How to cook corn porridge in water according to a step-by-step recipe with a photo

Corn porridge is very useful for health, it is advised to eat it for small children, elderly people, as well as those who monitor their weight (as a dietary low-calorie meals). Corn grains are rich in vitamins, amino acids, iron and silicon and have a high concentration of fiber, which can help you get rid of toxins. The value of corn porridge was appreciated by residents of many countries of the world, for example, it is considered national dish in Moldova, Romania and Italy, however, in each of these corners of Europe, porridge is prepared in its own way. Many recipes from corn grits Russian housewives also mastered it. In our country corn porridge boiled in milk, with the addition of sugar and butter, often used oriental recipes by adding dried fruits. This dish cook on the stove, in the oven and microwave oven.

Corn porridge - food preparation

Corn porridge does not require any special preparations before starting the main culinary manipulations. The main thing is that the corn grits and flour are not damp, otherwise you will get a lot of lumps and an unpleasant aftertaste will appear. Rinse the groats in cold running water and proceed directly to the preparation of the dish.

Corn porridge - best recipes

Recipe 1: Corn porridge with milk

Traditional corn porridge is cooked in milk, it is it that is often given to children and the elderly to normalize the body's work and make up for the lack of vitamins and minerals. In addition, this porridge is very tasty.

Ingredients:
- 2/3 cup corn grits;
- 2 glasses of milk;
- 2 glasses of water;
- 3 tablespoons of sugar;
- 50 grams of butter;
- 1 teaspoon of salt.

Cooking method

Pour the groats into a saucepan, pour in water, cook on the stove, stirring occasionally.
To protect yourself from spoiling porridge sour milk, housewives usually heat it up in a separate bowl and, after making sure it is fresh, add it to the pot where the corn grits are boiled (after almost all the water has boiled away). Then the porridge must be salted and sugar added. The boiling process with milk lasts about half an hour.
Before serving, corn porridge is seasoned with butter.

Recipe 2: Corn porridge with dried fruits

Dried fruits are often used in the preparation of oriental dishes, so the use of dried apricots and raisins in combination with corn grits invented in this region. Russian housewives have long mastered the "overseas" recipe and are actively using it.

Ingredients:
- 1 glass of corn grits;
- 2 glasses of milk;
- 2 glasses of water;
- 100 grams of dried apricots;
- 100 grams of raisins;
- 100 grams of butter;
- 2 tablespoons of sugar;
- ½ teaspoon of salt.

Cooking method

You should first prepare dried fruits: rinse dried apricots and raisins in warm water or pour boiling water for a few minutes. After a short preparation, dried apricots are cut into cubes.
Water and milk (make sure that it is fresh and does not curdle when the temperature rises) must be mixed, boiled, added sugar and salt, then, stirring constantly, slowly add corn grits. The stirring process removes the lumps and prevents the porridge from burning.
The cooking process should take about 15 minutes, then the porridge becomes rather thick, it must be transferred to a pot (clay or cast iron), evenly shifting with pieces of dried apricots, raisins and slices of butter.
Corn porridge is baked in a closed pot in the oven for about an hour, the recommended oven temperature is 90 degrees.

Recipe 3: Corn Porridge with Pumpkin

Quite often, corn porridge is cooked with pumpkin, such a combination is quite appropriate and especially important for breakfast.

Ingredients:
- 1 glass of corn grits;
- 300 grams of pumpkin;
- 3 glasses of milk;
- 1 tablespoon of sugar;
- melted butter;
- salt.

Cooking method

Before cooking the porridge, corn grits should be fried in a pan (do not add oil, the dishes should be completely dry). After the cereal acquires a slightly golden color, it must be poured with hot milk and left for about half an hour to swell.
The pumpkin should be cleaned of pulp, seeds and peel so that only the hard part of the fruit remains, it is this that must be cut into small cubes. Sprinkle the pumpkin cubes with sugar and start heating over low heat, the vegetable will quickly release the juice, resulting in a sweet dressing for corn porridge (note that the pumpkin must be boiled until tender!).
Combine the pumpkin with corn porridge, add salt, boil, remove from the stove, cover, wrap in paper and a warm coat, or put in “pillows”. After the porridge rejects, it will become even more tasty and aromatic.
Serve corn porridge, pre-seasoned with ghee.

Recipe 4: Corn porridge for weight loss

Corn porridge can be safely called dietary meal, it is low in calories and helps with weight loss.

Ingredients:
- 1 glass of corn grits;
- 2.5 glasses of hot water;
- 1-2 tablespoons of olive oil;
- 100 grams of raisins;
- a few tablespoons of sugar;
- salt.

Cooking method

Mix all the ingredients (the raisins must be presoaked and slightly swollen), put in a baking dish, put in the oven. The process of cooking corn porridge takes about half an hour, you can find out that the dish is ready-to-eat by the presence on the surface golden crust.
If you want to make a taste diet porridge more original and unusual, use cranberries instead of raisins.

- The process of cooking corn porridge is simple, but there is one nuance that adds to the hassle of the housewives - the cereal often burns, so the dish requires constant stirring.

- When cooking corn porridge, choose a dish with a thick bottom to prevent it from burning.

- If the porridge is too thick, and there is no milk at hand, you can dilute it fruit puree or plain yogurt.

- Roasted onions, sweet peppers, salted cheese, tomatoes, etc. give a special taste to corn porridge.

How to cook cornmeal porridge? What are the features of cooking in a saucepan and oven, quickly bringing cereals in the microwave? How to cook a crumbly or runny porridge in milk or a luxurious side dish in water? We study the intricacies of using corn grits in cooking.

Average difficulty

Originally from America, corn came to Europe only in the Middle Ages. But it came to modern times as a national product in Romania, Moldova, Italy. In the first two countries, cereals from it become the basis of hominy. In Italy for many centuries polenta has been prepared from it, which is saturated with various tastes.

Features of cereals

In the corn family, only one species is a cultivated plant. And it was he who was used more than 60 centuries ago by American indigenous peoples for making cereals and breads. The difference between modern corn and "prehistoric" corn is its size. According to ancient sources, the cobs then reached a length of only 4 cm.

The Maya Indians were engaged in the selection of the culture. By crossing edible corn with wild corn, they managed to achieve an increase in ears up to 15 cm. Since then, the world's first grain crop has not changed.

Today corn is calibrated according to the size of the nucleoli, and cereals according to the type of grinding. In the Middle Ages, exceptionally coarse large cereals were used, which required a long boiling. Modern industry allows you to get porridge fast food thanks to the smallest crushing of nuclei.

The use of corn porridge in nutrition is justified due to:

• its low calorie content- There are 86 calories per 100 grams of the product, which makes the product suitable for dietary nutrition;
• gluten free- corn is suitable for people with individual intolerance to cereal protein, which provokes a persistent inflammatory process in the intestine and impaired absorption of substances. The lack of gluten allows the use of cereals in the first complementary foods for infants at the age of 6 months.

Cooking technique. How to cook porridge properly

On sale you can find corn grits of a bright yellow color. The features of its preparation are as follows.

• The groats need to be washed... It is convenient to do this in a sieve through which dust will escape with water. This will eliminate the presence of excess moisture when cooking the product.
• For cooking use thick-walled pan ... The porridge is not boiled, but languishes, therefore it often sticks to the bottom. To prevent this, it is important to choose pans with a thick bottom. And often stir the cereals during the cooking period.
• How many minutes to cook corn porridge depends on the degree of grinding... But on sale is usually medium-sized cereals, for which 30 minutes are enough for cooking on low heat.
• You need to lay corn in boiling water... First add salt or sugar to it, depending on the purpose of the dish.
• The most tender is corn porridge with milk whose recipe includes adding butter for the dressing. Milk can be combined with water to make breakfast. As a side dish, grits are cooked in water.
• For a thin porridge, use 4 glasses of liquid... For a thick garnish - 3 cups per glass of corn.
• The finished dish thickens... And this happens regardless of how much water you add to it. This property formed the basis for the preparation of Moldavian hominy, Italian polenta, Georgian gomi.

The most famous European recipe porridge from corn flour- polenta. It is boiled, laid out in a thin layer on a baking sheet, where it thickens. Due to the use of steep "kneading" the density of the layer is such that it can be cut with a knife. After slicing into portioned pieces they are fried in olive oil, season with garlic, tomatoes, cheese.

In addition to cooking in a saucepan on the stove, there are other techniques.

• In the oven . The groats are placed in clay pots, poured with salted boiling water, covered with a lid. It comes to readiness within 1 hour at 180 °. served with oil, herbs.
• In the microwave. Use a glass pot with a lid. Pour boiling water over the corn grits, put in the microwave, set the maximum power. Cook for 7 minutes, stir, cook for another 5 minutes.

Delicious recipes with corn grits

Corn porridge is good for breakfast cooked in milk. And for dinner, if served with meat, vegetables. Cheese, all kinds of peppers, Italian spices, and Georgian cilantro will become wonderful "partners" for her. On the children's table, yoghurts will support her, homemade jam, canned peaches. We invite you to learn how to quickly cook corn porridge in milk, water and in Italian.

Milk

Milk porridge is easy to cook, you just need to observe the proportions, then it will turn out deliciously, like in a kindergarten. The perfect solution and easy way delicious baby breakfast, and you can use this recipe already in the first year of your baby's life. Cook the porridge thinner, and serve right there until it thickens. When using fatty milk, it increases nutritional value product. But kids don't need it yet. It is ideal to combine cereals with milk of 1-2.5% fat and dilute it with water, you get porridge as in the photo.

You will need:

• milk - 150 ml;
• water - 100 ml;
• corn grits - 40 g (2 tablespoons with a slide);
• butter - a slice;
• sugar - 1 tsp.

Preparation

1. Combine water and milk in a saucepan, put on fire. Add sugar.
2. Pour in the prepared cereal after boiling, stir vigorously.
3. Boil for 15 minutes over low heat.
4. Add butter.
5. Boil for 15 minutes.

Stir regularly during cooking. To shorten the cooking time, you can pre-grind the cereal in a coffee grinder. Then the porridge will be cooked in time in 15 minutes.

Use honey instead of sugar in the children's menu. It should be placed on a plate before serving. It is also good to add raisins, chopped dried apricots, nuts, in the absence of food allergies - candied pineapple. In winter, corn porridge with apples will become a real storehouse of vitamins.

On the water

Porridge without milk is suitable as a side dish with meat and fish. It is especially good with bolognese sauce, which can be made from minced meat, with tomatoes and basil. He will tie the ingredients together, decorate the dinner with delicious gravy.

You will need:

• corn grits - 1 glass;
• water - 3 glasses;
• salt - a pinch.

Preparation

1. Pour water into a saucepan, bring to a boil.
2. Add salt.
3. Pour in the prepared cereal, stirring vigorously.
4. Boil for 30 minutes, stirring occasionally.

Serve immediately while still hot. Otherwise, you risk getting an unexpectedly thick consistency.

In Italian

Classic italian polenta cooked in thick-walled cauldrons from the coarsest grits. But you can cook it correctly in a regular saucepan. We suggest you "conjure" over this dish, and in addition to it prepare a delicate cheese sauce.

You will need:

• corn grits - 1 glass;
• water - 4 glasses;
• milk - 150 ml;
• hard cheese - 100 g;
• flour - 1 tbsp. spoon;
• butter - 100 g;
• paprika, salt.

Preparation

1. Pour water into a saucepan, bring to a boil.
2. Add corn grits, simmer for 30 minutes. Stir regularly.
3. Remove from heat, place on a tray lined with cling film. Form a layer of the desired shape. Leave to thicken.
4. Melt butter in a frying pan, add flour, mash the mixture.
5. Add grated cheese, paprika salt.
6. Cut the polenta into pieces and pour over the cheese sauce.

The most tender is the corn mass, which is not just mixed during the cooking process, but whipped with a whisk. For the perfect consistency and velvety taste, you can add a spoonful of olive oil to it.

Try how to cook corn porridge with water or milk. And do tasty dish according to the old Italian recipe... They will be a great addition to your daily diet!

Other porridge recipes

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Corn porridge is famous for its beneficial properties. It restores blood flow to the brain, improves the activity of the gastrointestinal tract, fights rashes and inflammation. Due to completely natural and dietary composition the dish is consumed by people with diabetes. Also, cereals removes toxins, poisons and chemicals from the body, which has a beneficial effect on the health of industrial workers. You can only enjoy all the benefits if the corn porridge is cooked correctly.

Corn porridge on the water: a classic of the genre

The recipe is not particularly difficult, but it will take you about 45-60 minutes to prepare. Some housewives prefer to cook porridge as a side dish for meat and fish dishes others spoil the younger generation with sweet culinary masterpiece... It is important to respect the proportions and strictly follow the instructions.

• drinking water - 670 ml.
• butter - 1 slice
• groats - 220 gr.
• salt to taste

1. Rinse the cereal under the tap, use a sieve or colander to drain off excess liquid. Pour water into a thick-bottomed saucepan, place over medium heat and bring to a boil.
2. After the first bubbles appear, add the washed grains, add salt and wait until boiling. As soon as this happens, turn down the power to a point between the average and minimum.
3. Cook the porridge for about half an hour, stirring occasionally. Remove the mixture from the walls so that it does not stick. The final mass should be thick and viscous.
4. After the allotted time, remove the dishes from the heat, add butter, let stand under the lid for 35-45 minutes. Diversify the technology, if desired, by adding other components (at your discretion).
5. Some housewives prefer to mix corn porridge with fried onion half rings, mushrooms, stews or meat. Sweets like fruits, candied fruits, etc. are also suitable.
6. You can grind seasonal berries in a blender, and then mix with honey and add to the finished product. Thus, you will get hearty breakfast, which will appeal to all household members.

Corn porridge with pumpkin

• pumpkin pulp - 175 gr.
• groats - 200 gr.
• butter - a small cube

1. Chop the pumpkin into slices or cubes and place in a bowl of boiling water. Boil the mixture for about 10 minutes over low heat, pre-salt the liquid, add sugar at your discretion.
2. After cooking, pour out some of the water, make pumpkin puree using a potato pusher. You can use a blender, it is much more convenient with it.
3. Again, send the porridge to the burner, pour in 100 ml. clean water, simmer for a quarter of an hour. After that, pour the water into another container to make the corn grits.
4. Rinse and dry the grains first, only then send them to cook. The duration of the heat treatment is 20 minutes. During this period, the porridge will become dense and thick.
5. When the indicated time has passed, mix the two mixtures into one, add a slice of butter and cover. Wrap in a warm towel, let stand for half an hour.
6. Supply honey, dried fruit, berries, or whipped cream, if desired. Serve in deep serving bowls, garnish with grated chocolate on top.

Not many people know, but cereals are hypoallergenic products, so they can be fed to the younger generation. Porridge is easy to digest, suitable for breakfast, lunch and even dinner. The recipe is not difficult, we will analyze the steps step by step. Babies up to six months can be given porridge as a complementary food, one tablespoon per day.

• groats - 7 gr.
• drinking water for children - 110 ml.

1. Rinse the cereals thoroughly with filtered water (not under the tap!). Dry it by spreading a paper towel. Transfer the beans to a blender and blend thoroughly several times.
2. Pour baby drinking water into an enamel container, add cereals and place on the stove. Simmer on low power for about 15 minutes, after which the porridge can be considered ready.
3. It is important to remember forever that corn grits for children are prepared without salt, sugar and others. additional ingredients... Otherwise, if an allergy occurs, you will not understand what the body is acting on negatively.
4. If there is a desire, mix from the second feeding ready-made porridge with purchased baby puree (banana, apple, peach, etc.). Do not add honey under any circumstances, it belongs to strong allergens.

Oven corn porridge

For cooking corn porridge, both an electric and a gas oven are suitable. The recipe can be varied at your discretion by adding additional components to the dish (dried apricots, raisins, nuts, etc.).

• groats - 140 gr.
• butter - 30 gr.
• salt, sugar - at the discretion

1. Rinse the cereal under the tap several times, discard it on a sieve and let the excess liquid drain. Dry the beans naturally if possible.
2. The ratio of water to cereals should be 3: 1. Therefore, by 140 gr. composition you need 420-450 ml. liquids. It is better to use filtered drinking water, so the porridge will turn out to be soft.
3. Choose a heat-resistant container with a thick bottom and walls, designed for cooking in the oven. You can use baking pots, it all depends on the utensils on hand.
4. Place the grains in the cavity, cover with water (preferably with boiling water), add butter and stir. Salt, sweeten to taste, do not preheat the oven.
5. If dried fruits or nuts are used, they must be thrown into the porridge before cooking. Thus, the composition will give juices, the dish will turn out to be more saturated.
6. Place the dishes inside the oven on the middle shelf, set the temperature to 200 degrees. The cooking time is 40-45 minutes. The end product will be thick with a golden brown crust on the surface.
7. Take out the porridge from time to time and stir, two procedures are enough. After cooking, let the mixture brew under the lid, then proceed to tasting. Many people like to wash down porridge with baked milk.

• groats - 220 gr.
• butter - 1 slice

1. Pour the cereal into a colander, rinse under the tap several times. Dry at room temperature... Pour 650 ml into the multicooker bowl. hot water, salt, add oil.
2. Close the device, set one of the functions ("Porridge", "Buckwheat", "Braising"). Wait until the timer turns off, then do not rush to open the lid.
3. Insist porridge for another half hour, then start eating. Add your favorite ingredients as desired (raisins, banana, kiwi, etc.).

Corn porridge takes pride of place on the list of hearty and healthy dishes. Consider a recipe for cooking in an oven or multicooker, use classical technology using a stove. Prepare the composition for baby food, introduce porridge gradually, do not add strong allergens (sugar, honey, berries).

Video: how to quickly cook corn porridge

Anyone who is addicted healthy eating you need to know how to cook corn porridge in water correctly, because it is in this cooking option that it is most useful. This food, despite its low calorie content, makes it possible to quickly get full, which is very valuable for people who are struggling with excess weight.

The high potassium content in corn grits strengthens the cardiovascular system, so Moldovans are less likely to turn to cardiologists (they eat hominy every day - a dish made from corn flour). Moldovans consider hominy as a remedy for male impotence, although this property of the product has not been proven by scientists. But more than other peoples, crushed yellow grains are glorified by Italians. Polenta is the name of a traditional meal made from corn flour in the north of the Apennine Peninsula, where it has been known since the 16th century. During this time, polenta has gone from a poor porridge to a rich snack. It is served in respectable Italian restaurants, democratic canteens and fast food establishments. Polenta analogs are found in different countries... In Georgia it is called gomi, in Serbia - kachamak, in Ossetia - dzykka. In Romania, as well as in Moldova, mamalyga has won the status of a national dish.

The nuances of choosing corn grits

All commercially available corn grits are made in the same way, by crushing refined grains. But the degree of grinding of raw materials varies. There are 5 "calibers" of grains: from the smallest particles to large elements. It is necessary to choose a product based on the desired end result.

Coarse groats most effective for cleansing the intestines, but it takes longer than others to cook.

Medium ground product contains a maximum of useful substances and is suitable for everyday use. It takes little time to cook - 30 minutes.

Fine grind used for the production of instant food. They need to be cooked for only 15 minutes on low heat (the option for baby food is simply brewed with boiling water).

Signs of good corn grits:

• Uniform bright yellow tint;
• Absence of elements of a different color, foreign inclusions;
• The integrity of the package (the contents of the printed bag must be consumed within a month).

It is advisable not to buy corn grits for future use, since it is difficult to comply with the conditions for its storage. It preserves its properties as much as possible at ambient temperatures from -5 to +5 degrees. Pour the purchased groats immediately after opening the bag into glass jar and hide in a place protected from light.

Recipe

To cook corn porridge in water, you need special utensils. Historically, maize was cooked in copper containers, but you can do without such "exotic". You will definitely need a saucepan with a thick bottom. You can cook corn grits in a slow cooker or in the oven (a thick cauldron with a lid is used for this).

Taste Info Second: cereals

Ingredients

• water - 2 tbsp.;
• corn grits - 0.5 tbsp.;
• butter - 5-15 g (per serving);
• salt - 0.5 tsp.

How to cook properly corn porridge in water

Rinse the corn grits thoroughly. Pour water into a saucepan and bring to a boil, add salt. Gently put the washed cereal in boiling water.

Bring the contents of the saucepan back to a boil. Reduce heat and cook until required, covered. During the cooking process, capricious porridge "strives" to stick to the walls of the container, and it also "spits". Therefore, do not leave it unattended, stir the contents of the pan with a wooden spoon. Continue cooking for 30 minutes.

After there is no water left at all, wrap the saucepan with porridge and leave it for several hours. This technique is especially important for preparing coarsely ground corn grits. You can eat porridge right away, but after several hours under a blanket, it becomes much softer, solid particles soften. A sign of readiness of porridge - it begins to lag behind the walls of the dishes.

Corn porridge on the water is too simple food. But as a result of a little effort, the dish is transformed. Even a spoonful of butter in a plate turns porridge into a treat, and you can dream up.

Sauces, mushrooms, cracklings, vegetable stew, meat, liver in sour cream - all this successfully enriches the dish with a neutral taste. For a varied meal, serve grilled vegetable corn porridge and stew... Bon Appetit!

The proportions of water and corn grits for different types corn porridge:

	Quantity	Quantity		Notes (edit)
Viscous (liquid)				Use medium-sized grits
Thick (crumbly)				Pre-fry the coarse groats in a dry frying pan
				Cook with cornmeal, stir continuously, do not cover the pan

Note to the hostess

• It is not necessary to have the temperament of an Italian cook to get delicious porridge from corn grits on water as a result of a culinary experiment. To do this, it is enough to add boiled cereal with honey, stewed pumpkin, raisins, fruits, berries (fresh or frozen). Dried apricots, peaches, bananas, apples are suitable. This porridge is more like a dessert.
• There are cooking options when milk and sugar are added to corn porridge cooked until half cooked. In this case, the water rate (from the table) is divided in half and one half is replaced with milk. Earlier we talked in detail about.
• Thick porridge (like polenta) is cooled and cut into pieces or layers (this is done with a fishing line, it is undesirable to use a knife). This polenta is eaten instead of bread, or baked in the oven to fill in the gaps with cheese.

Corn porridge: chemical composition and the possibility of introducing into the diet, beneficial features and contraindications to eating golden cereal dishes. Corn porridge recipes, winter low calorie diet.

The content of the article:

Corn porridge is a dish made from cornmeal or cereal. Italians call this oldest food product polenta, Hutsuls - banosh, and Moldovans - mamalyga. In Western Ukraine, the dish is business card national cuisine... But among Russian chefs, corn porridge is not popular. Grain is grown only in the southern regions and is more often used as a forage crop. For the dish to turn out to be of high quality, the corn must be large, with grains saturated with moisture. These ears can only be grown in warm climates. Nowadays, corn porridge is appreciated as a dish for a healthy diet. Corn contains a large amount of nutrients that are not destroyed when heat treatment.

Composition and calorie content of corn grits

The calorie content of corn porridge depends on what is used for cooking: water - 78 kcal; milk - from 126 kcal, depending on the fat content.

Corn grits are a fairly high-calorie product - 328 kcal per 100 g, of which:

• Proteins - 8.3 g;
• Fat - 1.2 g;
• Carbohydrates - 71 g;
• Dietary fiber - 4.8 g;
• Water - 14 g;
• Ash - 0.7 g.

Vitamins in corn grits per 100 g of product:

• Vitamin A, RE - 33 mcg;
• Beta Carotene - 0.2 mg;
• Vitamin B1, thiamine - 0.13 mg;
• Vitamin B2, riboflavin - 0.07 mg;
• Vitamin B5, pantothenic acid - 0.35 mg;
• Vitamin B6, pyridoxine - 0.25 mg;
• Vitamin B9, folate - 19 mcg;
• Vitamin E, alpha-tocopherol, TE - 0.7 mg;
• Vitamin H, biotin - 6.6 mcg;
• Vitamin PP, NE - 2.1 mg;
• Niacin - 1.1 mg

Macronutrients per 100 g:

• Potassium, K - 147 mg;
• Calcium, Ca - 20 mg;
• Magnesium, Mg - 30 mg;
• Sodium, Na - 7 mg;
• Sulfur, S - 63 mg;
• Phosphorus, Ph - 109 mg.

Microelements per 100 g:

• Aluminum, Al - 29 μg;
• Boron, B - 215 mcg;
• Iron, Fe - 2.7 mg;
• Cobalt, Co - 4.5 μg;
• Manganese, Mn - 0.4 mg;
• Copper, Cu - 210 μg;
• Molybdenum, Mo - 11.6 μg;
• Nickel, Ni - 23.4 μg;
• Tin, Sn - 19.6 μg;
• Titanium, Ti - 27 mcg;
• Chromium, Cr - 22.7 μg;
• Zinc, Zn - 0.5 mg.

Digestible carbohydrates per 100 g:

• Starch and dextrins - 69.6 g;
• Mono- and disaccharides (sugars) - 1.2 g.

Essential amino acids per 100 g:

• Arginine - 0.26 g;
• Valine - 0.41 g;
• Histidine - 0.14 g;
• Isoleucine - 0.41 g;
• Leucine - 1.1 g;
• Lysine - 0.21 g;
• Methionine - 0.13 g;
• Methionine + Cysteine ​​- 0.25 g;
• Threonine - 0.2 g;
• Tryptophan - 0.06 g;
• Phenylalanine - 0.36 g;
• Phenylalanine + Tyrosine - 0.66 g.

Replaceable amino acids per 100 g:

• Alanine - 0.6 g;
• Aspartic acid - 0.48 g;
• Glycine - 0.23 g;
• Glutamic acid - 1.5 g;
• Proline - 0.65 g;
• Serine - 0.4 g;
• Tyrosine - 0.3 g;
• Cysteine ​​- 0.12 g.

Saturated fatty acids per 100 g of corn grits - 0.2 g.

Corn grits are gluten free, which makes corn grits classified as hypoallergenic foods. It can be entered into baby food and the diet of people with intolerance to this substance - the disease is called celiac disease.

It is impossible to say for sure what the nutrient composition is in corn porridge. It is impossible to determine the exact amount of nutrients, they partially disintegrate during heat treatment. It is necessary to take into account who will eat the dish - for children, the raw materials are brought to a puree-like state, respectively, the content of nutrients decreases.

Useful properties of corn porridge

The health benefits of corn porridge are provided by a balanced composition of nutrients. It is recommended to introduce it into the diet of patients to accelerate rehabilitation after severe debilitating diseases and surgical operations.

The main beneficial properties of a nutritious dish:

1. Stimulation of the intestines, which allows you to introduce porridge into the diet of people suffering from enzymatic insufficiency of the lower digestive tract. Accelerates peristalsis.
2. Low allergenicity - when treating hay fever, this dish will not worsen the condition.
3. Improves the condition of hair and nails, has a rejuvenating effect, improves skin tone.
4. Breaks down cholesterol accumulated on the walls of blood vessels, and prevents the formation of new plaques. Reduces the risk of the occurrence of coronary heart disease, heart attack, stroke.
5. It has antitumor and antioxidant effects.
6. Reduces the absorption of sugars and lowers the level of glucose in the blood.
7. Normalizes the work of the cardiovascular system, tones the walls of blood vessels.
8. Improves the composition of the intestinal flora, prevents the processes of decay and fermentation.
9. Strengthens the nervous system, prevents the development of depression.
10. Activates brain activity at the cellular level.
11. It is enough to introduce corn porridge into the daily menu 3-4 times a week to maintain a constantly good mood.

It is worth mentioning the benefits of corn porridge for pregnant women:

1. Reduces the likelihood of developing iron deficiency anemia;
2. Prevents lag in the physiological formation of the fetus;
3. Stimulates the elimination of toxins and substances from the body that the fetus produces during life;
4. Allows you to replenish the reserve of nutrients that the mother's body transfers to the developing body;
5. Prevents tooth decay.

Corn porridge for breakfast will provide energy for the whole day. The feeling of heaviness in the stomach will not remain, you can immediately engage in vigorous activity. Corn porridge is quickly absorbed, does not stimulate the accumulation of body fat. Amino acids in the composition of corn grits destroy fats entering the body, and stimulation of the intestines allows you to quickly get rid of them in a natural way.

The benefits and harms of corn porridge for losing weight depends on the method of preparation. A dish with a calorie content of less than 80 kcal - corn porridge on water - suitable for low-calorie diets and fasting days, but dairy, and even with butter, can quickly add 2-3 extra pounds per week.

Contraindications to the use of corn porridge

With a pronounced violation of appetite and obesity, you should not introduce corn porridge with fruits and nuts into the fasting diet. The dish is so tasty that it will be difficult to stop, and such a diet will not bring benefits.

Contraindications to use healthy dish are:

• Increased nervous irritability - epilepsy and periodic attacks of emotional instability;
• Ulcerative colitis and peptic ulcer disease with damage to the mucous membrane of the stomach, duodenum and small intestine;
• Chronic kidney disease - urolithiasis, renal failure, glomerulonephritis;
• Troubled, painful menstruation.

Contraindications are relative, if you limit the amount of corn porridge in the diet, deterioration will not occur. To exacerbate kidney disease, the body must accumulate copper, which is quite abundant in corn grits. And the excitement arises from the increased content of B vitamins.

300-400 g of porridge within a week is not dangerous for the body, but it is better to refuse from the menu in which it is the main dish for the diseases mentioned above.

You should not introduce corn porridge to babies as the first complementary foods. At this time, the menu is monotonous, and frequent consumption of the dish will cause an acid-base imbalance and stimulate the loss of calcium. Corn flour contains a lot of phosphorus, which binds calcium. They master this type of food after getting used to rice and buckwheat porridge.

How to cook corn porridge

Before cooking corn porridge, you should decide on the grinding of the main ingredient. Large is the most useful for introducing into the diet and for the intestines, it is on its basis that the Italians prepare polenta. Medium grind preserves everything useful material corn grits, is cooked relatively quickly - 30 minutes is enough for the grits to steam. Fine grind is used when preparing corn porridge for children - 15 minutes, and the dish is ready.

Corn porridge recipes:

1. Simple porridge from cereals of medium grinding... A pot of water is put on fire, the cereals are washed. When the water boils, add medium-ground corn, and when it boils again, add salt and add sugar. The ratio of cereal and water is 1 to 3. Before serving, add a piece of butter to the plate. When cooking porridge in a slow cooker, set the mode - cereal, and then add time, 10-15 minutes.
2. Traditional milk porridge... The groats are washed and boiled in water according to the already described method - a ratio of 1 to 2. When the water boils away, add milk - the same amount as there was water, cover with a lid and leave on low heat until thickened. Salt and sugar are already poured into milk, focusing on your taste. The porridge turns out to be crumbly, soft, this is exactly what is suitable for children's stomachs.
3. Corn porridge with pumpkin... Ingredients: a glass of medium-ground corn grits, 750 ml of milk, butter - better ghee, pumpkin pulp - 300 g. Corn grits are fried in a hot skillet with a minimum addition of oil until a beautiful golden color and poured with boiling water. Leave for 40 minutes so that the cereal swells. Put the pumpkin cubes to stew, sprinkled with sugar - a tablespoon is enough. The porridge is boiled for about 10 minutes over low heat. Then porridge and juicy, completely finished pumpkin combine, bring to a boil, add salt to taste, remove from heat and wrap in a warm blanket. After 40-50 minutes, the contents of the pan will "rebuke", the porridge can be served. A piece of butter is added to each plate.
4. Oven corn porridge... Milk diluted in half with water is poured into a deep frying pan or heat-resistant saucepan. Bring to a boil over a fire, add cereal - a proportion of 1 part of cereal and 4 parts of liquid, and put the preheated container in the oven at 180 ° C. When the porridge is cooked for about half an hour, take it out, stir it, if it is very thick, add pre-boiled milk, soaked raisins or other dried fruits and put it back in the oven for another 10-15 minutes.
5. ... To speed up the cooking process, finely ground cereals are used. The proportions of grains and water - 1 to 3. First, mushrooms are fried in a pan, adding onions. If you chose fresh boletus, then they are pre-boiled for 10 minutes, then thrown back on a sieve. There is no need to boil champignons or oyster mushrooms. Finely chop the onion, fry until golden brown, add chopped mushrooms and fry everything. The porridge is boiled in the usual way - for fine grinding, boiling for 15 minutes is enough. Porridge is mixed with fried mushrooms directly in the container, let stand over low heat for 3 minutes and then wrap in a warm blanket for another 30 minutes.

So that the taste of corn porridge does not disappoint, the proportions of cereal and liquid should be 1 to 2.5, 1 to 3, dishes with a thick bottom and walls. Stir at least once every 5 minutes, put a piece of butter in each plate before serving.

The cooled porridge looks unappetizing - it turns into a homogeneous viscous mass. There is no need to throw out the leftovers - the preheated dish will become crumbly again. If you don't feel like messing around, reheating, you can cut into pieces and fry, getting delicious cakes.

Diet on corn porridge

The value of the corn diet is provided by the special properties of the product: the breakdown of the fatty layer at the cellular level. The composition of nutrients in the grains is rich, therefore, depletion of the body and disruption of normal life does not occur.

Diet rules:

• The maximum daily rate of corn in any form is 800 g;
• Food intake - no more than 4 times a day;
• For the first 2 days, each serving of the main product is 200 g;
• Last days - 100 g each;
• Animal protein is completely excluded from the diet;
• It is allowed to consume fermented milk products once a day;
• Be sure to drink 2 liters of clean water a day;
• Tea and coffee - if you really want to, but no sweeteners;
• Permitted non-starchy vegetables and fruits: carrots, White cabbage, cucumbers, tomatoes, kiwi, oranges, apples.

The recipe for low-calorie porridge, which will be the main dish of a diet designed for 4 days: a glass of medium-ground corn grits is poured in a deep cast-iron pan with boiling water - 1 to 3, salt to taste and a handful of cranberries are added, all this is put in an oven preheated to 180-190 ° C and brought to readiness, focusing on the appearance of a golden crust. This usually takes 40 minutes.

1 day menu:

1. Breakfast - porridge with lemon juice and grated carrots;
2. Lunch is an addition to the main course, braised cabbage with onion;
3. Afternoon snack - any fruit of your choice;
4. Dinner is a main course with herbs and bell peppers.

On day 2, only the type of "side dish" for porridge changes.

For 3-4 days, instead of dressing for dinner and lunch, use low-fat sour cream, yogurt or kefir. As already mentioned, the amount of the main product is halved.

The first corn breeders were the ancestors of the Mexicans. They learned to sow the cobs in 2000 BC.

For the Indians of South America, corn was a familiar product, but the first European to taste corn porridge was Christopher Columbus. The conquistadors brought corn to Europe, but it gained popularity only after a drought in the 18th century - before that it was grown for decorative purposes.

In the Middle Ages, it was believed that the golden color of the cobs is given by the gold that the grain lifts from the soil. During chemical studies, no gold was found in the composition of grains.

Banosh differs from classic corn porridge only in the way it is cooked - it is boiled over an open fire. Dressed with cream.

In Ukraine, about 2-3 varieties of edible corn are grown, from which porridge can be cooked. There are currently over 100 food varieties in Mexico, and about 45 of them are suitable for making cereals.

In the middle of the twentieth century, Nikita Khrushchev, General Secretary of the CPSU Central Committee, made an attempt to expand the area of ​​growing raw materials for corn porridge, but the initiative was not crowned with success. From fodder varieties, which turned into elite varieties because of the cool climate, "you can't cook porridge."

Watch a video about corn grits:

You should not store corn grits for a long time - worms quickly start in it, it absorbs moisture from the air. At home, the product is poured into a glass jar, tightly closed, and removed to a dark place. It is better to purchase coarse groats - they are stored longer. And before cooking, the porridge is ground to a medium consistency using a blender, food processor or coffee grinder.