Milk porridge made from corn grits. Video recipe for cooking corn porridge in milk with pumpkin

REFERENCE: Corn is a perennial herb, a cereal with edible yellow grains. She possesses huge amount useful vitamins and minerals. Well suited for people with nervous work and students, as it relieves stress.

Thanks to all its vitamins, it has an excellent effect on the heart, your nerves and even on the production of red blood cells. Corn is the third most important cereal on Earth! During cold winter and in a rainy autumn, it will strengthen your immunity. When overeating all sorts of harmful, but delicious products will help cleanse the body of toxins and toxins, and then normalize the stomach. Let's consider some recipes and figure out how to correctly - how many and what ingredients are needed for a particular dish, what proportions to keep and how long to cook porridge.

Simple recipes on water

From cereals, in a saucepan

How to properly cook porridge in water from cereals and prepare a delicious dish?

For this you will need:

Prepare all ingredients. High quality cereals and oil should be chosen. Groats can be polished, fine or coarse. If you need to quickly prepare a dish, you should choose the finest grind, from which porridge is usually cooked for a child. Take a saucepan or stewpan for cooking.

IMPORTANT The sides and bottom should be thick.

Step by step method cooking:

1. We put a pot of water on the fire, bring to a boil.
2. After boiling, add the cereal to the saucepan.
3. Mix thoroughly.
4. Cook for 30 minutes.
5. Add salt and stir.
6. Cover and reduce heat to low.
7. Cook until tender, stir occasionally. The water should be absorbed (about 25 minutes).
8. Add sugar, butter and stir again, dissolving them completely.
9. Cover the pan with a towel, let the porridge brew for about half an hour.

From flour, in a slow cooker

You will need:

1. Rinse the cereal well until the water is clear.
2. Place the butter on the bottom of the multicooker bowl.
3. Put in the "Fry" mode for a couple of minutes.
4. Add the corn grits when the butter has melted slightly.
5. Add salt and stir.
6. Switch off the Fry program.
7. Add water and stir well.
8. Close the lid and select the "Porridge" mode ("Groats", "Buckwheat"). If this is not the case, then turn on the "Multipovar" mode.
9. Set the time and temperature (35 minutes, 150 degrees).
10. After cooking, let the porridge stand with the lid closed on the warmer.
11. The porridge is ready, you can serve it to the table. You can add another piece of butter if desired.

From crushed

How to cook crushed corn porridge in water?

You will need:

Step by step cooking method:

1. Rinse the cereal well until the water is clear.
2. Pour water into a saucepan. Add salt. Bring to a boil.
3. Add chopped corn and reduce heat (below medium).
4. Cook for 25-30 minutes, stirring constantly.
5. Turn off the fire. Cover and leave for 10 minutes to cook the porridge.
6. Add oil and mix well.
7. The porridge is ready, you can serve it to the table.

Sweet dairy

In the oven with raisins

How to cook hearty porridge with milk from corn grits in the oven?

You will need:

You will need an earthenware pot for cooking. Step by step cooking method:

1. Rinse the cereal well until the water is clear.
2. Soak the raisins in hot water for 15 minutes.
3. Pour water and milk into a pot.
4. Add corn grits, salt and sugar.
5. Add raisins and mix well.
6. Send the pot to the oven for 30 minutes, preheat it to 200 degrees.
7. Take out the porridge and stir it.
8. Place the pot in the oven for another 15 minutes.
9. Add oil and stir. More sugar can be added if desired.
10. The porridge is ready, you can serve it to the table.

With apple

How to cook sweet porridge on milk with an apple from corn grits?

You will need:

Use a casserole dish or saucepan. The sides and bottom should be thick.

Step by step cooking method:

1. Rinse the cereal well until the water is clear.
2. Grate peeled apples.
3. Pour water and milk into a saucepan. Boil.
4. Add cereal, salt and vanilla sugar... Cook over medium heat for about 20 minutes, stirring constantly.
5. At the end of cooking, add apples, butter. Mix well, remove from heat.
6. Let the porridge brew (about 20 minutes).
7. The porridge is ready, you can serve it to the table.

For breakfast with a banana

You will need:

Step by step cooking method:

1. Rinse the cereal well until the water is clear.
2. Chop the banana finely.
3. Pour the cereal into a saucepan.
4. Pour in water and bring to a boil, stir constantly so that the porridge does not burn.
5. Add salt, sugar when the water is absorbed.
6. Pour in milk, add butter, mix well.
7. Add banana slices.
8. The porridge is ready, you can serve it to the table.

For babies

REFERENCE! For the first feeding of the baby, you can use corn flour, this is finely chopped groats.

You will need:

• corn flour (4 tablespoons);
• water (250 ml, can be divided in half with milk);
• butter (2-3 g).

Step by step cooking method:

Hearty meals

With vegetables

You will need:

Step by step cooking method:

1. Rinse the cereal well until the water is clear.
2. Bring water to a boil.
3. Add cereal, salt.
4. Cook over low heat for 45 minutes, stir constantly so that the porridge does not burn.
5. Chop the onion in parallel.
6. Grate peeled carrots on a coarse grater.
7. Put onions and carrots in a preheated pan, add a mixture of peppers, salt.
8. Fry for 3 minutes.
9. Pour in boiling water and simmer for another 5 minutes.
10. Cut the baked peeled peppers into strips.
11. Add pepper and peas to the pan, mix well.
12. Put the vegetables on ready-made porridge.
13. The porridge is ready, you can serve it to the table.

With meat

You will need:

Step by step cooking method:

1. Prepare chicken meat and cut into small pieces.
2. Fry the meat on sunflower oil, add salt, pepper mixture.
3. Chop the onion and add to the pan, fry until golden brown.
4. Cut carrots into cubes, sauté with onions and chicken.
5. Place the chicken with vegetables in a saucepan.
6. Rinse the cereals well until the water is clear. Add to meat.
7. Pour in water, bring to a boil, salt.
8. Cook for 5 minutes until the water is absorbed.
9. Remove from heat and let the porridge stand for about 10 minutes.
10. The porridge is ready, you can serve it to the table.

Solar masterpieces

Hutsul banosh from western Ukraine

You will need:

For cooking, you need to use a deep frying pan.

Step by step cooking method:

1. Put sour cream in a frying pan and dilute with water.
2. Bring to a boil, gradually add the corn grits, stirring constantly with a wooden spoon, so that no lumps form.
3. Add salt, cook over low heat, stir constantly so that the porridge does not burn.
4. Keep for about 20 minutes, until the porridge thickens, after which you can remove from heat. Small droplets of fat from sour cream will appear on the surface.
5. Let it brew for 15 minutes under the lid.
6. Chop bacon, fry in a pan until golden brown with chopped onion.
7. Grate the cheese on a coarse grater.
8. Put the porridge on plates, put the greaves with fat on top, sprinkle with feta cheese.
9. The dish is ready, you can serve it to the table.

Advice! It is advised to serve lightly salted cucumbers with the dish.

We are watching a video about the recipe for banosh "in Transcarpathian":

Peasant polenta from Italy

You will need:

• corn flour (1 cup);
• water (4-5 glasses);
• oil;
• parmesan (optional);
• salt (to taste);
• pepper (to taste).

Let's consider two types of preparation of classic polenta: soft and hard. You can choose according to your preference.

Once maize was called the queen of the fields, but now it can only be called a frequenter of cinemas. Flavored popcorn, instead of natural corn porridge, meets the “on-the-run” nutritional requirements of many modern people. And yet, not everyone has replaced tasty and healthy food with fast food. Moreover: more and more young housewives seek to feed their loved ones fresh meals 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 cook corn grits so that the menu turns out to be varied, tasty and healthy. Want to try? It couldn't be easier!

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

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

The larger the corn grits, the more useful it is, and the more nutrients are stored in its composition. They are 75% slow carbohydrates, and only 1% fats. Therefore, meals 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 all ages, from children to the elderly. Athletes appreciate them for nutritional value, and photo models - for dietary properties... At the same time, corn grits are rich in vitamins (A, E, PP, group B), carotene and minerals(iron, silicon), good digestibility of which is ensured by the optimal ratio and the presence of dietary fiber.

Nevertheless, people with high acidity, and especially gastritis or stomach ulcers, need to be careful about cooking and eating corn grits. 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 with weak vessels and heart muscle. And it also does not cause allergies, therefore it is a part of baby food from the first months of life. Older toddlers, teens and adults can eat corn dishes even though every day, fortunately, their variety is great. Ideas for culinary experiments can be borrowed from national cuisines... For example, Romanians have thick hominy, Italians have nutritious polenta, and Georgians have aromatic gomi porridge. But first, you need to learn how to cook classic corn porridge.

Recipes with corn grits
To cook delicious corn grits, you need to choose the right one. Most often in our stores there is a fairly small corn grits, the particles of which have the same size and bright yellow color. It is this cereal that is the most versatile: porridges, casseroles, soups, and baking fillings are good from it. Still, it is better to start your acquaintance with corn grits with traditional porridge. Moreover, even she alone has several varieties, the recipes of which will be enough for more than one tasty and hearty lunch... We offer you the most successful, time-tested options:

1. Corn porridge on the water. Take 1 cup of corn grits, 2 cups of water, 2 tablespoons of butter, a pinch of salt. Rinse the cereals in cool water. Pour 2 cups of water into a saucepan, add salt and bring to a boil. Place the washed cereals in boiling water and reduce the heat under the saucepan to below medium. Stir constantly so that the porridge does not burn, and cook for 25 minutes. Then cover, extinguish the heat, and leave the corn porridge on the stove for 10 minutes. After this time, put in the oil and stir it. Serve the porridge hot with cheese (9 especially cheese), herbs, vegetables - from the specified amount of ingredients, about 6 servings of porridge are obtained. If you increase the volume of water, the porridge will turn out to be more liquid, for an amateur. Alternatively, you can replace butter vegetable if you are trying to limit the amount of animal fats in your diet.
   
2. Corn porridge with milk. Take 1 cup of cornmeal, 3 cups of milk, a handful of seedless raisins, 2 tablespoons of butter, 1 tablespoon of sugar, and half a teaspoon of salt. Go over and rinse the cereals. Soak the raisins in boiling water for 5-10 minutes. Pour milk into a saucepan, salt and bring to a boil. Then put cereals, sugar in boiling milk, stir and cook over low heat for 25 minutes, stirring regularly. Then add the butter, 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 of your choice. Sweet corn porridge can be eaten not only hot, but also cooled down with jam, condensed milk or honey.
   
3. Corn porridge with pumpkin in a slow cooker. Take 1 cup of corn grits, 1 cup each of water and milk, 100 grams of pumpkin pulp, 2 tablespoons of butter (can be substituted with vegetable oil), 1 tablespoon of sugar, half a teaspoon of salt. Sort out the groats and rinse, completely drain the muddy water. Cut the pumpkin into small equal cubes. Put cereals and pumpkin in a multicooker bowl, salt, add sugar and pour 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 heat for another 10 minutes. Cow's milk in this and other recipes, milk corn porridge can be replaced with goat. Instead of or with pumpkin, try adding an apple, pear, grated sweet carrots, and / or dried fruits to the porridge.
   
4. Corn casserole. Take half a cup of corn grits, half a cup of canned corn, half a liter of milk, 5 chicken eggs, 100 ml cream, 100 grams each ham and hard cheese, 2 tomatoes, 1 Bell pepper, a pinch of salt, ground black pepper and nutmeg, half a bunch of green onions and 1 tablespoon vegetable oil... Salt milk and bring to a boil, add clean cereal and cook until porridge is cooked, stirring occasionally. Meanwhile, separate the whites of the two eggs and beat until lather. Put two yolks in the prepared, slightly cooled porridge, canned corn and stir. Then add the whipped egg whites and stir again until smooth. Peel and chop the tomatoes and peppers. Cut the ham into small pieces. Mix the remaining three eggs with cream and beat a little, salt, add spices. Grate the cheese and put half in the cream along with the ham and vegetables. Grease an ovenproof baking dish with butter and place the porridge on the bottom. Top with cream with additives, sprinkle with the remaining cheese. Preheat the oven to 200 ° C. Cook the casserole on a medium wire rack for about 40 minutes, then let cool in the oven. Sprinkle with chopped onion and cut across into several pieces before serving.
   
5. Polenta with cottage cheese and cheese. Take 1 glass of corn grits, 1 glass of milk, 2 glasses of water, 100 grams of cottage cheese and parmesan (you can replace it with another hard mature cheese), 3 cloves of garlic, a little bit of fresh basil and dill, a pinch of salt and 1 tablespoon olive oil... Sort the groats and rinse. Boil 2 cups of salted water, add cereal and simmer over medium heat, stirring occasionally. After 7 minutes, add milk to a saucepan, stir and reduce heat to low. Cook the corn grits under the lid until the porridge is cooked, 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 form for baking, put the porridge on its bottom in an even layer of about 1 cm, flatten and leave to cool. The cooled porridge should freeze. Finely chop the greens, crush the garlic with a press, mix with the cottage cheese. Lay out curd filling on the porridge and cover with the remaining cheese. Bake in microwave oven within 5 minutes and leave for another 10 minutes after turning it off.
   

In addition to the listed dishes, you can bake pancakes, pancakes from corn grits and add it to soups and stews. It goes well with meat, fish and vegetables, emphasizing their taste and giving 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 are tender and crumbly, with a pleasant warm shade. You can cook it on the stove, in the oven, in the microwave and in a multicooker. In other words, corn grits are universal product suitable for both sweet and savory dishes. This means that you will surely fall in love with cornmeal dishes and will cook them often.

Hello! This morning I wanted to make cornmeal porridge for breakfast. I decided, so to speak, to diversify my morning meal. And then all the oatmeal, yes. Until recently, I was a creepy dinosaur in terms of cooking, and therefore did not know how to cook corn porridge with milk. It's that simple though! I offer my recipe.

Having learned how to cook not only porridge, but also other dishes, I even began to improvise and add something of my own to book recipes. I also allowed myself to make some adjustments to the cooking process itself in order to preserve useful properties products and getting the maximum benefit for the body from the prepared dish.

So what have I changed about today's corn porridge recipe? Just a little bit. I just added the bran (which I add to all cereals) and reduced the cooking time to 5 minutes. Many recommend boiling porridge for 10-15 minutes. But I think this is wrong. During this time, many useful substances will have time to boil out of it.

The ideal option would be to soak the corn grits for 1 hour before cooking the porridge. It will get wet during this time and then it can be cooked in 3 minutes. This is what I do most of the time. Well, if you suddenly forgot to soak (anything can happen), then I cook for no more than 5 minutes. Stop. Something I ran ahead. Let's go in order.

I haven't cooked corn porridge in milk for a long time. I hope it turns out delicious. Although no, I do not hope, I am 99% sure about it

Corn grits have not been on our table for a long time. We love very much oat flakes or flakes from a mixture of cereals, which are most often cooked.

By the way, in our family I am always responsible for the morning meal. My wife often praises my dishes, and I, in turn, do not regret compliments for her delicious dishes (you cannot name it otherwise). She really cooks very tasty! From baked goods, I often order her my favorite oat cookies(). This is aerobatics!

Recipe for making corn porridge with milk

I believe that everyone should be able to cook porridge correctly. Why? Because there is power in porridge! So here's the recipe itself.

Ingredients (for 1 good serving)

• 80 g of corn grits;
• 200 ml of milk;
• 20 g butter;
• a pinch of salt;
• 1 teaspoon of any bran (you can add and);
• 1 tablespoon honey (or sugar).

Usually, before starting to cook porridge, I rinse the corn grits with clean water. Then I soak it in water for at least 1 hour. The groats get soaked that then it can be cooked for a very short time - within 3 minutes. And the less the product lends itself heat treatment, the more microelements are stored in it. But if for some reason I did not soak the cereal, then I cook it not for 3, but for 5 minutes.

Corn grits and milk, as you may have noticed, I always take in a ratio of 1: 2.5. So the porridge turns out to be truly milk. But if you like more dry porridge, then take cereals and milk in a 1: 2 ratio.

I pour the clean cereal into a small saucepan and send all the other ingredients there: pour out the milk, add the bran, butter, salt. If you are using sugar instead of honey, pour it into the pan as well. Honey cannot be boiled, since at temperatures above 60 ° C this beekeeping product loses all its useful properties. I add honey after the corn porridge is done and cooled down a bit.

Cover and cook only on low heat so that the milk does not stick to the bottom of the pan. I bring to a boil and cook for 3 minutes (if soaked cereals) or 5 minutes (if not soaked). If after this time it seems to you that the porridge is still a little damp, do not worry, it should be so. Turn off the stove and leave the corn porridge to infuse for 10 minutes. During this time, the porridge will reach readiness, it will be saturated with milk and will acquire the taste of childhood.

I had a great breakfast this morning and, thus, I was in a positive mood for the whole day. I have this: what tastier breakfast, the more likely the day will be productive.

I wish you too Bon Appetit and good mood!

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Different nations they cook corn porridge in their own way. However, the names of this cereal are different for everyone - mamalyga, tokan, polenta. The American Indians even worshiped her.

Nowadays, it is not very popular, because few people know about its beneficial properties, and nutritionists strongly recommend introducing this product into the diet of both adults and children.

Healthy nutrition is a topical issue for many people who are attentive to their body. Food on store shelves is replete with preservatives, GMOs and flavor enhancers. It is difficult to say with certainty what food will benefit and what will harm.

The calorie content of corn grits is 328 kcal per 100 g. It retains useful substances even after heat treatment.

The composition contains the following components important for health:

Corn is the only grain containing gold. It improves digestion, prevents the formation of plaques in blood vessels, and stabilizes the nervous system. Since it is hypoallergenic, it is possible to introduce it into complementary foods for babies from the age of 9 months.

People suffering from problems with the liver, heart, gallbladder, stomach and pancreas will only benefit from this product.

On the shelves you can find corn grits or flour. It is worth noting that the larger the grains, the greater the benefit from them, the flour is similar to rice flour, both do not contain gluten. Baking is made from it, it is perfect instead of breading for various dishes.

How to cook porridge properly

In the cooking process, the main thing is right choice pots. The bottom should be thick as the croup quickly sticks to it. A cast iron cauldron is best suited.

In addition, you cannot leave the stove for a long time - the dish requires almost continuous stirring so that lumps do not form. And you definitely need to know how long it takes to cook porridge.

Cook in milk

To cook tender corn porridge in milk, take two parts of milk, two parts of water and one part of cereal - the dish will turn out to be crumbly. Lovers of liquid should add another glass of water to these proportions.

1. Pour boiling water over the cereal and cook until the liquid evaporates completely.
2. Fill with pre-boiled milk, cook until the desired consistency is obtained.
3. Cover with a lid and leave for 10-15 minutes. Ready!

Do you want to diversify the usual taste and add vitamins? You can add lemon zest, cinnamon, vanilla, or pieces of your favorite fruit during the cooking process.

It is better to put the fruit after the end of cooking, so that they retain their aroma and consistency. Sugar opponents will appreciate the use of honey, it will successfully replace the sweetness of a harmful food product.

For those who have never cooked such cereals in milk, it will come in handy step by step recipe:

With dried fruits

This porridge can be cooked with dried fruits such as raisins, dates, figs, or dried apricots. The choice depends only on personal preference.

Do not forget that any dried fruit must be soaked before eating.

You can prepare such a dish as follows:

• Pour 3 cups of water into a suitable saucepan, set to boil;
• we wash the cereals;
• pour it into boiling water. Add sugar and salt;
• wait for re-boiling and turn down the heat;
• we languish for another 10 minutes, remove from the stove;
• add butter, raisins, mix and let it brew for 15-20 minutes.

With pumpkin and berries

Instead of dried fruits, you can add berries or pumpkin, which must first be boiled in water for ten minutes. When corn porridge cools, it becomes hard and tasteless. It should be warmed up on the stove before use.

Recipe on water

Wanting to eliminate extra calories from their diet, some people cook porridge only in water. This is easy to do:

1. Pour 3 cups of water into a saucepan with a thick bottom or cauldron, set on fire until boiling.
2. We wash a glass of cereal.
3. Pour it into boiling water, bring to a boil.
4. Add salt, reduce heat and cook, stirring occasionally.
5. After about 20-30 minutes, when the porridge thickens, remove the pan from the heat.
6. Add butter, cover with a thick towel and leave for 30 minutes.

Natural ingredients like mushrooms, fried onions, grated cheese or even tomatoes are perfect for this dish.

Where can you cook

Almost every modern kitchen has a variety of technical cooking tools. If there is no way to cook healthy cereals the traditional way, you can use a microwave or multicooker.

In the microwave

To quickly cook this dish in the microwave oven, we need:

• 1.5 tbsp. milk;
• 1.5 cups of water;
• half a glass of cereals;
• salt, sugar to taste;
• 30 gr. butter.

We take a container suitable for the microwave. We wash the porridge well, pour it into this bowl. Fill with hot water, close the lid and set for 5 minutes. at a power of 750 watts. Stir the porridge every two minutes so that it does not stick to the sides of the dish and does not settle.

As soon as the time is up, we take out the cup. Instead, we put milk in the microwave oven, set the timer for 2 minutes. Stir the dish, fill it with hot milk, adding sugar and salt. We return the container to the oven, setting a timer for 15 minutes and choosing an average power.

Do not forget about periodic stirring. As soon as the time is up, we take out and add the oil. Serve immediately.

In a multicooker

You can cook in a multicooker like this:

• 2 tbsp. we wash the cereals and put them in the bowl of the device;
• pour five glasses of cold water;
• select the "buckwheat" mode, set the timer for 1 hour;
• when the time is up, open the multicooker, stir the porridge and taste. If it does not seem tender enough, select the "Stew" mode and set it to cook for another 15-20 minutes;

You can add any ingredients you like. It will turn out delicious side dish to fish or meat.

How to cook healthy porridge for children

It should be introduced only after buckwheat and rice. A small body is in dire need of vitamins and useful substances, therefore, food for the daily menu of the child must be prepared correctly.

To cook corn porridge for baby food, you should follow some tips:

1. The grains must be crushed. A coffee grinder or blender is suitable for this. This procedure is required for children under one and a half years old.
2. It is important to keep taste qualities, therefore, the slightest sticking should not be allowed.
3. Sugar is not recommended for children under one year old, so we replace this sweetener with a banana or applesauce... Honey also cannot be used, because it is the strongest allergen.
4. The amount of butter needs to be halved compared to the adult recipe.

You can feed babies with this product once a week. It will help the baby get rid of constipation, improve digestion and strengthen the immune system.

How to cook corn porridge for children over 3 years old tells the video.

To diversify your daily diet with meals with corn porridge, you do not need to have a fat wallet. A purchase can be afforded by a person with any budget. Ease of preparation and useful composition make it one of the undoubted leaders among all cereals.

Corn porridge with milk has many beneficial properties. It is rich in vitamins and fiber, helps to remove harmful substances and toxins from the body. Corn grits are low-allergenic and for this reason can be included in the diet of babies.

I have polenta. This is finely ground corn grits, so it cooks quickly: a couple of minutes. I know that there are cereals, where the grains are larger, that takes longer to cook - about 20-30 minutes. Be that as it may, pay attention to the packaging, there are recommendations on how much to cook the cereal.

To prepare corn porridge in milk, we will prepare the products according to the list.

Heat the milk, add salt and sugar.

Then add the cereal. They say that there are no lumps, it is necessary to add cereals to boiling milk. I never have lumps, because I mix the porridge with a whisk. Someone might need this advice.

Cook porridge over low heat, stirring constantly. Then remove from heat, add butter. Mix well.