How to cook crumbly corn porridge in water. Corn porridge with milk: we are preparing a healthy dish for the whole family. Peasant polenta from Italy
Corn porridge is rightfully considered one of the most beneficial for human health. But you need to understand how porridge, so that it is not only a generous storehouse of vitamins and amino acids, but also pleases with its taste. Regular addition of such a dish to your diet will allow you to lose weight, rid the body of toxins, toxins and harmful radionuclides.
Features of corn porridge
Corn is a healthy product, but in order to understand how to cook corn porridge, you need to familiarize yourself with some of the nuances. Proper preparation porridge on the water will help to achieve the following results:
- restore intestinal microflora,
- lose extra pounds,
- normalize the process of digestion.
Thanks to a large number fiber contained in the porridge, its main function is to stabilize the digestion process. Corn porridge has a low calorie content, therefore it is widely used in diet food. It very quickly copes with the cleansing of the intestinal cavity and stomach, gradually inhibiting the processes of decay and fermentation. It has a beneficial effect on the process of lowering cholesterol levels in the blood.
Cooking technology
There is no need to talk about how to cook corn porridge for a long time, because the process is extremely simple. You just need to know exactly the following points:
- compliance with the proportions of liquid and cereals;
- cooking duration.
It is also very important to correctly choose both the main and additional components of the dish. Each hostess prepares such a dish in her own way, because everyone has different taste preferences. For some, corn porridge is ideal as a side dish for various vegetables, mushrooms or meat dishes, while others do not imagine the beginning of the day without sweet options for this dish.
Be sure to thoroughly rinse the cereal, and then pour it into the already boiling water, salt and stir well. After boiling porridge, it usually needs to be cooked for about half an hour on a minimum heat. During this time, it should become very thick. So that the porridge does not burn, it will sometimes have to be stirred during the cooking process. The pan, which was just removed from the fire, needs to be wrapped in a terry towel, after throwing it into the porridge butter. Leave it like that for another 30 minutes so that the dish is infused.
The final recipe can be unique for any housewife, because everyone can add their own ingredients to it. But they complement the already prepared dish. So, as additional products can be used:
- mushrooms;
- meat;
- fried onions;
- vegetables;
- fruits and berries.
The last components will make porridge for children especially tasty. Ideal for raspberry, banana, strawberry, apple and currant. This can be boiled in milk.
What are the secrets of making porridge from corn?
There are many nuances of how to cook corn porridge that you need to consider when cooking. Here are some secrets for making perfect porridge:
- Grinding Corn grits come in fine, medium and coarse grinding. The use of the first type is preferred in baby food, as well as in cereals. fast food. It will be enough to boil such cereals for 15 minutes. For most corn porridge dishes, medium flour is used, which takes about half an hour to cook. Most effective method colon cleansing is coarse corn grits, but it is cooked for more than 50 minutes.
- Cooking technology. For perfect cooking and to avoid burning the porridge, it is recommended to use a saucepan with a thick bottom or a ceramic pot. A great solution in this case is to send the pot of porridge to the oven, in which case you can guarantee an incredible aroma. You can also cook porridge in a water bath.
- What to do if the porridge is burnt? You can revive it. To do this, you need to throw it into a clean container and put a crust of fresh black bread on it. Bad smell will disappear after half an hour under a closed lid.
- How to cook corn porridge so that it does not boil? To do this, fry the cereal in a pan (dry), stirring gently. This simple manipulation will help to avoid boiling porridge.
Corn porridge cooked with milk
This would be a great option for a kid's breakfast. The qualities of porridge make it possible to use it even for first-year babies. But how to cook small corn porridge so that it is as healthy and tasty as possible? If the porridge is prepared for small children, then it is better to make it more liquid and serve until it thickens. This can be done by using milk with a low percentage of fat.
Before you cook corn porridge from small cereals in milk, you need to prepare the following products:
- corn grits - 2 tbsp. l.;
- milk - 1 cup (about 150-200 grams, depending on how liquid the porridge should be);
- water - ½ cup;
- a piece of butter;
- sugar - 1 tsp (usually this component is added to taste).
Stages of cooking milk corn porridge
Knowing how to properly cook corn porridge, you can cook a really tasty and aromatic product. But if this knowledge has not yet been acquired, you just need to strictly adhere to the recommendations of experts who distinguish the following stages in cooking porridge:
- In a saucepan, mix milk with water and put on fire, then add sugar.
- As soon as the liquid boils, you can pour the prepared cereal, mixing thoroughly. Simmer for 15 minutes, reducing heat to low.
- After this time, you need to add a little butter, because it can make the dish fragrant, and cook for another 15 minutes.
It will not be possible to simply pour the porridge and leave it on the fire, because during the cooking process the dish requires careful and constant stirring.
By the way, baby nutrition experts recommend replacing sugar with honey and putting it on a plate right before serving. Perfectly dried fruits and nuts will be combined with such porridge.
Corn porridge on the water
Knowing how to cook corn porridge in water, you can make the perfect side dish for fish or meat. It will be especially tasty with bolognese sauce, which is prepared from tomato, basil and minced meat.
You will need the following ingredients:
- 1 st. corn grits;
- 3 art. water;
- a pinch of salt.
Preparation consists of the following steps:
- Send a pot of water to the fire. Salt the water after boiling and pour in the cereal, stirring constantly.
- Boil for half an hour, stirring the porridge occasionally.
The answer to the question of how much to cook corn porridge on water directly depends on which grind is selected. Yes, and you need to serve the dish immediately after cooking, so as not to get too thick a consistency of porridge.
Aromatic Italian polenta
How to cook Italian corn porridge? Classic recipe involves cooking in thick-walled cauldrons using the coarsest grits. But at home, you can take a simple pan to cook it. The only caveat is that it is recommended to complement the polenta with a delicate cheese sauce, which will give the dish the spirit of Italy.
You will need the following products:
- 1 glass of corn grits;
- 4 glasses of water;
- ¾ cup milk;
- 100 grams of any hard cheese;
- a little flour (a tablespoon with a slide will be enough);
- ½ pack of butter;
- spices (for a classic dish, salt and paprika are used).
Cooking classic Italian polenta
To prepare such a fragrant and tasty dish, which came to us from sunny Italy, you will need to conjure a little over it, but believe me, it's worth it.
- Bring water to a boil in a saucepan (it is better to choose dishes with a thick bottom), and then pour in the corn porridge prepared in advance. How long to cook corn porridge? This recipe suggests that half an hour will be enough. The fire must be slow. And also porridge must be constantly stirred to prevent burning.
- Spread a cling film on a tray and put the finished porridge on it, at the same time forming the desired layer. Leave to thicken.
- Melt the butter in a frying pan and add flour, simmer the mass a little, and then add spices and grated cheese to it.
- Cut the cooled polenta into slices and pour over a delicate cheese sauce.
By the way, the most tender will be the mass, which during the cooking process must be whipped with a whisk. And to give a velvety taste, you can pour a spoonful of olive oil.
Try the suggested recipes, and they will certainly become a worthy addition to your family's daily diet.
Despite the active propaganda of the Queen of the Fields in the 60s of the last century, for some reason corn never took a leading position in the diet of a Russian person. Rye bread, wheat porridge- a simple food that many generations of Slavs eat with appetite, but we are not used to cooking corn grits. We often associate corn with Comrade Dynin from our favorite "Welcome, or No Trespassing", and sometimes with not the most healthy salad, which is unparalleled in the diversity of colors and taste. And packages with bright yellow grains gather dust on store shelves, not attracting buyers either by low cost or color.
And absolutely in vain. Corn grits contain 75% carbohydrates, which are easily absorbed by the body. Corn is rich in vitamins B1, B2, A, E, PP, trace elements iron and silicon. Pro-vitamin A - beta carotene - provides a wonderful sunny color of the cereal. The inhibitory effect of corn on the processes of fermentation in the intestine has been proven. Separately, we can emphasize the ability of cereal to remove toxins and radionuclides. Due to its low allergenicity, corn porridge is used in baby food.
Let's leave the hominy to the Moldovans, and the polenta to the Italians. We are waiting for corn porridge, adapted to the harsh Russian reality.
Corn porridge on the water
To cook corn grits in water, you will need:
- water - 4 glasses;
- salt - 1 teaspoon;
- butter.
The cooking process itself is extremely simple - pour the washed cereal with water and bring to a boil, and then do an exciting thing - periodically stirring the porridge. You should not count on the miraculous qualities of a Teflon or other coating - corn grits left unattended will burn even to the most expensive dishes.
In the process of cooking, the cereal increases in size by 3 or even 4 times. The cooking time depends on the size of the cereal. The finer the corn grits, the faster the porridge will cook, on average it takes from 30 minutes to an hour. Keeping in mind the well-known proverb that you can’t spoil porridge with butter, put butter in the finished dish, mix, tightly close the lid and let it “reach” for 10-15 minutes.
Sweet corn porridge with milk
For cooking you need:
- corn grits - 1 incomplete glass;
- water - 2 glasses;
- milk - 2 glasses;
- salt - 1 teaspoon;
- butter;
- sugar - 3-4 tablespoons.
You can serve corn porridge with jam, syrup and even ice cream.
The calorie content of the finished product is only about 100 kcal per 100g, so this dish can be eaten without fear for the figure.
In the USSR, corn was called the queen of the fields. Corn grits (otherwise - maize) is famous for its nutritional value and ranks first in the content of various vitamins, amino acids and minerals. In addition, it is hypoallergenic and ideal for baby food from the age of six months. Let's look at how to cook corn grits and recipes for dishes from it.
How long is corn grits cooked?
Maize can be cooked different ways. 4 servings of corn porridge in a slow cooker are prepared in 20 minutes. You should select the "buckwheat porridge" mode.
In a saucepan, porridge should be boiled for about half an hour. In a double boiler, corn grits take the same amount of time to cook.
Technology of cooking corn grits
Maize differs from other cereal crops in that it swells very strongly during heat treatment. Therefore, it should be prepared with a sufficient amount of water or milk.
Instructions for cooking corn porridge:
- Take 1 cup of cereal and rinse well.
- Place the grits in a saucepan and add 2 cups of cold water.
- Wait for the liquid to boil.
- Make the fire smaller and cook the dish for half an hour, remembering to stir constantly.
- When ready, add 2 cups of milk, add sugar and salt to taste, mix well.
- Boil again, turn off the heat and cover the pot with a lid.
The dish can be served after 10 minutes, after putting a piece of butter in it. Optionally, you can add honey and dried fruits. If the porridge is too thick, dilute it with milk.
Many complain that corn porridge cooked in milk always burns. For this reason, the most main secret cooking is the need to dilute it with milk almost ready. Then you don't have to eat a burnt dish for breakfast.
A few more tips for cooking corn porridge:
- maize must be washed, it can be very contaminated;
- cereal and liquid should be taken in a ratio of 1: 4, since it increases in volume by almost 4 times;
- for a child, you can cook liquid porridge and then carefully grind it with a blender;
- the dish should be cooked exclusively on low heat, otherwise the water will quickly boil away, and the porridge itself will splash heavily;
- the delicacy should be stirred when cooking, otherwise it will burn;
- in order not to spend a lot of time on cooking, the cereal should first be soaked overnight: in this case, the porridge will cook in 5-10 minutes;
- nuts, candied fruits, bran are combined very well with corn porridge; honey should be added to a slightly cooled dish;
- ready-made porridge in the refrigerator is stored for 2 days;
- when cooking, preference should be given to a saucepan with a thick bottom.
Dish recipes
Roasted porridge with raisins.
This recipe is good because the dish is cooked in the oven and does not require constant stirring. To prepare 4 servings, you will need the following products:
- 8 art. spoons of cereals;
- 400 ml of water;
- 300 ml of milk;
- 80 gr. raisins;
- 40 gr. butter;
- salt and sugar.
Preheat oven to 180 degrees. Pour water and milk into a heat-resistant dish, then add corn and salt. The liquid can be increased if you do not want the dish to be thick.
Rinse the raisins thoroughly and add to the cereal. Mix all ingredients well.
Fruit porridge.
You can cook a dish of corn grits with various fruits. Best of all are combined apples and bananas. They will give a peculiar aroma and additional sweetness. And, of course, such porridge will be a great start to the day for children.
We will need:
- 1 glass of maize;
- 200 ml of drinking water;
- 200 ml of milk;
- 2 apples or bananas;
- a bag of vanilla sugar (12 g);
- 1 st. a spoonful of sugar;
- 50 gr. butter;
- salt.
Mix milk with water and bring to a boil. Pour in the washed cereal. The porridge should be boiled over low heat for 15 minutes, stirring constantly.
Salt, add vanilla and regular sugar. Boil for another 15 minutes. During this time, peel the fruit. Apples must be grated, bananas can simply be cut into circles.
When the dish is ready, add butter and fruit there. Stir and let sit for another 20 minutes.
Corn dish with meat.
Meat porridge - satisfying, simple and fast. It can be cooked in a pot or oven. So, for cooking you will need:
- 2 cups of cereals;
- 400 gr. meat, turkey or chicken is ideal;
- 600 ml of water;
- 1 medium onion;
- 1 carrot;
- pepper and salt - to taste.
Cut the meat into medium pieces. Finely chop the vegetables and sweat in a pan with vegetable oil.
Put the cereal in a bowl, season with spices and salt. Add vegetables and meat on top. Fill everything with water. The dish should be cooked for about 40 minutes over low heat.
From maize, you can cook not only children's dairy dishes, but also cereals with vegetables and meat. Such a dish will not leave indifferent either a hungry husband or a picky kid.
Rating: (1 Vote)Corn porridge on the water
Photo Shutterstock
Dishes from corn grits are also useful in that they contribute to the effective removal of radionuclides and harmful toxins accumulated in it from the body. It has been observed that regular consumption of corn porridge reduces the risk of cardiovascular diseases, so you should include it in your weekly menu. It will be useful for both the child and the adult.
There are several recipes for making corn porridge, which one to choose is a matter of habit and taste. It can be combined with vegetables, mushrooms, cheese, berries and fruits, nuts and herbs, as well as other ingredients.
water corn porridge recipe
To make corn porridge you will need:
1 cup corn grits; - 2-2.5 cups of water; - butter and salt to taste.
Sift the corn grits through a sieve and rinse thoroughly under running water. Place a pot of water on the stove. After boiling, add corn grits, stir and bring to a boil. Cereals and water go in a ratio of 1: 2 (for one volumetric part of cereals, 2 volumetric parts of water). Then reduce the heat to a minimum, salt the porridge and cover tightly with a lid. Cook for another 25-30 minutes, stirring occasionally, until thick.
After boiling the porridge, remove the pan from the heat, add butter if desired, mix. Wrap the pan with a warm blanket and let it brew for an hour. You can also add to the finished dish fried mushrooms, onions, tomatoes, bell pepper, cheese (suluguni or feta), but immediately after removing from heat.
Corn porridge with raisins in the oven
For this recipe you will need the following ingredients:
1 cup corn grits; - 2–2.5 cups of water; - 3–4 tbsp. raisins; - butter; - sugar, salt.
Soak raisins in water room temperature. Preheat oven to 200 degrees. Rinse the corn grits and transfer to a ceramic pot or a thick-walled saucepan. Pour boiling water over the cereal, add the soaked raisins, sugar, salt and butter. Mix it all, then cover tightly with a lid and put in a preheated oven.
When the cereal softens, remove the pan from the oven, stir the porridge. Put the lid back into the oven until golden brown.
Milk can be served separately with sweet corn porridge boiled in water.
This was the only name given to this cereal in the 50s of the last century in the USSR. And if corn gained its popularity in our country in these years, it has been cultivated all over the world for a very long time. And cereals from corn (maize) groats have been known since ancient times. Why is it popular and why is corn porridge so useful?
The benefits of corn porridge are invaluable. After all, this cereal is very nutritious, rich in various vitamins (E, B, A, PP) and minerals (iron, silicon). There is no gluten in this porridge, which helps to improve digestion.
Corn is also able to remove heavy metals from the body. In addition, it is hypoallergenic and suitable for everyone.
Diet lovers can safely consume corn, because. 100 g of cereal contains 337 kcal, and in the usual lean porridge on water - 141 kcal.
You can cook cereals:
- on the open fire;
- in the oven;
- in a multicooker.
Everywhere the finished result will be fragrant and tasty. Only when using modern household appliances, the dish will turn out faster and definitely will not burn.
For the sake of justice, it is worth noting not only the benefits, but also the harm of corn porridge. Because Since such a dish has a low energy value, it is not recommended for people with a lack of weight. Everyone who suffers from an ulcer and disease should use such porridge with extreme caution. duodenum. And also this cereal is contraindicated for those who are allergic to this product.
To make porridge delicious
Corn grits require special treatment, because it is troublesome to cook. How to cook corn porridge? A few little tricks will help in cooking and the dish will always turn out tasty and boiled.
- Taste. It must be remembered that the taste of corn porridge is specific, grains. To many, it seems undercooked.
- Water. Mais loves water very much. The minimum ratio of cereals and water is 1: 2.5 / 3. For those who like thinner porridge, the amount of liquid should be increased.
- Tableware. If you cook on an open fire, then the dishes should be with thick walls and a bottom. Ideally, it can be a cauldron or a cast iron pot.
- Cooking. The main thing in the process of cooking over an open fire is frequent stirring. It is best to stir every 5-7 minutes.
- Time. How much to cook corn porridge so that it does not remain raw? Unfortunately, there is no exact answer, because. it all depends on the characteristics of the dishes and the oven. But the minimum cooking time for one serving is 20 minutes.
- Oil. Just cooking corn porridge is not enough, you also need to properly serve it. You can’t spoil porridge with butter - this is about maize. It absorbs fat well and therefore oil can be safely put.
- Useful nuance. It should be noted that immediately after cooking the dish turns viscous. And after it cools down, it turns into a homogeneous mass. But if the porridge is reheated, it becomes crumbly.
Fundamental recipes - porridge on the water
The most troublesome thing in the kitchen is learning how to cook corn grits correctly. And although the recipe for corn porridge is simple, it will always try to burn. If there is no time for cooking, but you want porridge, then technology will come to the rescue. After all, corn porridge in a slow cooker will turn out no worse than on the stove.
- Groats - 100 gr;
- Water - 250 gr;
- Sugar - 40 gr;
- Salt - 5 gr;
- Butter - 10 gr.
Pour water into a saucepan with a thick bottom. When it boils, salt to taste.
Rinse the grits, put in boiling water and mix well. As soon as it boils, add sugar, mix again and reduce the fire to a minimum.
Boil corn porridge in water for about 20 minutes. Before serving, put a piece of butter on a serving.
Fast cooking in a slow cooker
The recipe for corn porridge in a slow cooker will take a minimum of time. And cooking in the kitchen will turn into a pleasure.
- Groats - 1 glass;
- Water - 2.5 cups;
- Oil - 80 gr;
- Salt and sugar - to taste.
Pour the well-washed cereal into the multicooker bowl. Fill it with cold water.
On the multicooker, set the “Groats” mode. If a automatic time cooking for about 25-30 minutes, it should be noted that during this time the cereal will become crumbly, but a little tough. To make the cereal soft, it is necessary to boil it for about 10 minutes at 150 C.
If porridge is an independent dish, then sugar is added to taste. If the cereal is planned as a side dish for meat, then add salt. To mix everything.
At the very end of cooking, add butter.
Milk sweet cereals
Corn porridge with milk in a slow cooker, on the stove or in the oven must be present both in the children's diet and in the menu for adults.
This recipe for corn porridge in milk is good because the dish is in the oven and does not require every minute control.
For 1 serving you will need:
- Groats - 2 tbsp. spoons;
- Water - 100 ml;
- Milk - 100 ml;
- Salt - 1 pinch;
- Butter - 10 gr;
- Raisins - 20 gr.
Preheat the oven to 180 C. Pour water and milk in the same proportion into a heat-resistant glass dish or pot. If you want to get porridge that is not particularly thick, then the amount of liquid can be increased. Pour the cereal and salt it.
Rinse the raisins and add to the cereal. To increase the sweetness, you can add a little sugar. Mix everything thoroughly.
Place the pot in the preheated oven. After half an hour, take out the porridge and mix gently. Return to oven for another 15 minutes.
Put a piece of butter in the finished dish and serve.
Corn porridge with apple
You can cook maize porridge in milk with different fruits. They will add additional sweetness, a peculiar aroma and freshness to the dish.
- Groats - 1 glass;
- Milk - 2 cups;
- Water - 1 glass;
- Apples - 2 pcs.;
- Sugar - 2 tbsp. spoons;
- Vanilla sugar - 12 gr;
- Salt - a pinch;
- Butter - 50 gr.
Clean the grits of debris, rinse. Bring milk and water to a boil.
Pour the prepared cereal into the liquid. Cook the porridge over low heat for about 15 minutes, stirring constantly.
Salt and add sugar: regular and vanilla. Continue to cook for another 10-15 minutes.
At this time, peel the apples and grate them. When the cereal is ready, add grated apples and butter to it. Mix everything and turn off the fire. Let the porridge brew for another 20 minutes.
Corn and banana breakfast for kids
Nutritious corn porridge with milk and banana will be a great start to the day for kids.
- Groats - 3 tbsp. spoons;
- Milk - 300 ml;
- Water - 100 ml;
- Sugar, salt - to taste;
- Banana - 1 pc.;
- Oil - 10 gr.
Rinse the grits. Combine water with 100 ml of milk and heat. When the liquid boils, pour in the cereal. Stir and cook for 10 minutes after boiling. Then pour in the rest of the milk in a thin stream.
Cook until ready. At the end, add salt and sugar.
Remove the dishes from the fire. Mash ⅔ banana and mix with porridge. Wrap the dishes with cereals and let it brew for 15 minutes.
Put the butter and the rest of the banana sliced \u200b\u200bin a circle on the finished serving.
Variations on the theme of hearty dishes
Not only dietary or dairy children's dishes are obtained from maize. You can cook corn porridge with both meat and vegetables. Such a hearty dinner will satisfy both a hungry husband and a picky child.
Bright porridge with vegetables
- Groats - 2.5 cups;
- Water - 1 liter;
- Pumpkin - 300 gr;
- Carrots - 1 pc.;
- Bow - 1 pc.;
- Salt, sugar, seasoning - 1 teaspoon each;
- Greens - to taste.
Such porridge is prepared from finely ground corn grits. If there is none, then it is enough to use a coffee grinder and grind the existing cereals.
Dilute the resulting fine consistency in a bowl with a small amount of water until a homogeneous mixture.
Bring water to a boil. While stirring, pour in the dissolved corn mixture. Cook over low heat with frequent stirring.
Clean the pumpkin from seeds and peel. Cut into large pieces. You can use frozen pumpkin. Washed and peeled carrots are also cut into pieces. Add vegetables to cereal. Mix everything thoroughly.
Chop the onion into small cubes and fry vegetable oil. Add it to porridge.
Salt the dish, sugar a little and add any herbs and spices to taste. Gently mix everything and continue to cook until tender. The dish takes about 40 minutes to prepare. During this time, the vegetables should become soft. When serving, each serving can be sprinkled with herbs and finely chopped hot peppers.
To the delight of the meat eater
Meat porridge - fast, simple and satisfying. The main thing is not to forget to stir the cereal while cooking. And you can cook such porridge in the oven.
- Groats - 200 gr;
- Meat - 400 gr;
- Water - 600 ml;
- Bow - 1 pc.;
- Carrots - 1 pc.;
- Salt and pepper - to taste.
Of all types of meat, chicken fillet will be preferred. because the bird cooks very quickly.
Cut the meat into medium-sized pieces. Finely chop the onion, grate the carrots. Saute vegetables in vegetable oil.
Put the washed cereal in a bowl, season with salt and spices. Top with meat and vegetables. Fill everything with water.
Cook porridge over low heat for 30-40 minutes.
World masterpieces of corn porridges
Maize has firmly entered the culinary recipes of all countries. And each nation has its own ancient secret of corn porridge, which has become their hallmark.
Banosh - kulesh in Hutsul
The famous dish of Western Ukraine is banosh. Served with mushrooms and cheese.
- Groats - 250 gr;
- Sour cream - 850 ml;
- Water -200 ml;
- Salt and sugar - to taste.
Do you want something interesting?
For sauce:
- Mushrooms (champignons) - 0.5 kg;
- Bow - 1 pc.;
- Sour cream - 200 ml;
- Flour - 1 tbsp. a spoon;
- Salt - to taste.
Dilute sour cream with a glass of water, pour into a saucepan and bring to a boil. When it boils, add the corn grits, stirring constantly.
During the cooking process, a thick homogeneous mass is obtained. Cook over low heat, constantly rubbing the cereal with a spoon. This is necessary so that the oil formed from sour cream comes to the surface.
Add salt and sugar to taste. As soon as the porridge will easily move away from the walls of the pan, then the banosh is ready.
How to make sauce
To do this, finely chop the onion and fry. Cut the mushrooms into thin slices and add to the onion. Simmer everything covered for 20 minutes.
To thicken the sauce, dilute the flour in sour cream and add to the mushrooms. Mix everything and simmer for another 5 minutes.
Serve banosh in portions, sprinkling porridge with grated cheese and pouring sauce.
Polenta is a peasant dish from Italy.
Polenta (corn porridge on the water) is a favorite dish of Italians, food for real men. Thanks to technical innovations, you can easily cook Italian porridge.
- Groats - 1 glass;
- Water - 3.5 cups;
- Salt - ½ tbsp. spoons;
- Butter - 20 gr;
- Parmesan - 100 gr.
Lubricate the multicooker bowl with oil. Rinse the grits. Bring water to a boil.
Pour the cereal into a bowl, pour boiling water and salt. To mix everything. Select the "Porridge" mode.
After the beep about the end, pour the grated parmesan into the grits and mix. Pour cooked polenta into a greased baking dish.
Cut the cooled polenta into pieces and fry in a pan with olive oil.
Hominy - a piece of the sun, donated by the Romanians
Mamaliga - Romanian-Moldovan thick porridge from corn. This dish is always served with sour cream with garlic and cheese. Usually hominy is prepared in large quantities for the whole family.
- Groats - 500 gr;
- Water - 1.5 l;
- Butter - 100 gr;
- Salt - to taste.
Bring water to a boil in a large saucepan or cauldron. Put oil and salt in it. Pour the cereal in a thin stream. To avoid lumps, constantly stir the cereal.
Cook hominy over very low heat for 30 minutes. So that the cereal does not burn, it should be constantly mixed. Prepare hominy without a lid.
The finished porridge is turned upside down on a dish. Let cool slightly and cut into portions. Hominy is traditionally cut with a thick cloth thread.
Sour cream dressing is served with porridge. To do this, crumble the cheese into pieces and pass a few cloves of garlic through a press. Mix sour cream with cheese and garlic - spicy dressing is ready!