Article Contents

  • 1 Features cereals
  • 2 cooking technique
  • 3 Delicious recipes
    • 3.1 on milk
    • 3.2 On the water
    • 3.3 ThereforeItalian

Originally from America, maize came to Europe only in the Middle Ages.But to the present domestic product came in Romania, Moldova and Italy.In the first two countries cereal from it becomes the basis of hominy.In Italy, for many centuries, from her cook polenta, which is saturated with a variety of tastes.

Features cereals

The family is only one kind of corn is a crop plant.And that it has been used for more than 60 centuries ago, American indigenous peoples for cooking porridge and bread.The difference from modern corn "prehistoric" is the size.According to ancient sources, then the cobs have reached a length of only 4 cm.

Engaged selection of Mayan culture.Through interbreeding with wild maize food they managed to increase the cobs up to 15 cm. Since the first grain crop has not changed in the world.

Today corn is calibrated accordi

ng to the size of nucleoli, and barley - the type of grinding.In the Middle Ages used only rough large grits, which required prolonged boiling.Modern industry produces porridge fast food due to the fragmentation of tiny nuclei.

use of nutritional porridge made from corn is justified because of:

  • its low calorie - 100 grams of a product accounts for 86 calories, which makes the product suitable for diet;
  • absence of gluten - corn is suitable for people with individual intolerance to cereal protein, which causes persistent inflammation in the intestine and resorption violation substances.The absence of gluten allows the use of barley in the first complementary feeding of infants under the age of 6 months.

cooking technique

On sale you can find corn grits bright yellow.Features its preparation following.

  • Groats be washed .It is convenient to do it in a sieve through which the water leaves the dust.So you exclude the presence of excessive moisture in the cooking of the product.
  • To prepare, use a thick pan.Porridge is not boiled, and languishes, because often take a strong liking to the bottom.To avoid this, it is important to select cookware with a thick bottomed.And often stir the grits in the cooking period.
  • How many minutes to cook corn porridge, depends on the degree of grinding .But the sale is usually represented by the average cereal meal, for the preparation of which is sufficient for 30 minutes on low heat.
  • Lay the corn in boiling water should be .Pre add salt or sugar, depending on the purpose it serves.
  • most delicate turns corn porridge on milk recipe which includes the addition of butter for refueling.Milk can be combined with water to prepare breakfast.As a side dish is prepared cereal on the water.
  • to use liquid porridge 4 cups of liquid.For dense garnish - 3 cups per cup of corn.
  • finished dish thickens .And this occurs regardless of how much water you have added to it.This property forms the basis of preparation of the Moldovan polenta, Italian polenta, Georgia Gomi.
most famous European cereal recipe of corn flour - polenta.It is boiled, expanded thin layer on a baking sheet, which thickens.By using steep "kneading" formation density is such that it can be cut with a knife.After cutting into portions pieces of fry in olive oil, seasoned with garlic, tomatoes, cheese.

Besides cooking in a pan, there are other techniques.

  • In oven.Krupa is put in clay pots filled with salted boiling water, covered with a lid.It comes to readiness for 1 hour at 180 °.served with butter and greens.
  • The microwave .Use a glass pot with a lid.Pour corn grits with boiling water, put in the microwave, set the maximum power.Cook 7 minutes, stir, cook for another 5 minutes.

Delicious recipes

porridge made from corn is good for breakfast, cooked in milk.And for dinner if served with meat, vegetables.Lovely "buddy" for it would be the cheese, all kinds of peppers, Italian spices, Georgian cilantro.On the children's table, it is supported yogurt, homemade jam, canned peaches.We suggest you learn how to cook corn porridge with milk, water and Italian.


milk Ideal tasty children's breakfast, and you can use this recipe in the first year of baby's life.Cook gruel thinner and serve immediately, until thickened.When using fat milk increases the nutritional value of the product.But kids do not need it yet.Ideal to combine cereal with milk 1-2,5% fat and dilute it with water.

you will need:

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


  1. Connect water and milk in a pan, put on fire.Add the sugar.
  2. Pour grits prepared after boiling, stir vigorously.
  3. boil 15 minutes on low heat.
  4. Add butter.
  5. boil 15 minutes.

During cooking, the dish should be regularly stir.To reduce the duration of cooking, you can pre-grind in a coffee grinder cereals.Then the porridge is cooked for 15 minutes.

In the children's menu does not use sugar, and honey.It should be put in a dish before serving.It is also good to add raisins, chopped dried apricots, nuts, in the absence of food allergies - candied pineapple.In winter, this will be a storehouse of vitamins, corn porridge with apples.

On the water

This porridge is suitable as a side dish to meat and fish.Especially good with bolognese sauce which can be made from minced meat, tomato and basil.It will connect the ingredients together, decorate the dinner delicious gravy.

you will need:

  • corn grits - 1 cup;
  • water - 3 cups;
  • salt - pinch.


  1. Pour water into the pan, put it to boil.
  2. Add salt.
  3. Pour prepared grits, stirring vigorously.
  4. boil 30 minutes, stirring occasionally.

Serve immediately, still hot.Otherwise, you risk getting his suddenly thick consistency.

In Italian

Classic Italian polenta cooked in cauldrons of thick grains of coarse grinding.But you can cook it properly and in a normal pan.We offer you "pokoldovat" of this dish, and in addition to prepare the delicate cheese sauce.

you will need:

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


  1. Pour water into a saucepan, bring to a boil.
  2. Stir corn groats, simmer on low heat for 30 minutes.Regularly stir.
  3. Remove from heat, place on a tray, ustelenny cling film.Form a layer of the desired shape.Leave to thicken.
  4. Melt the butter in a frying pan, add flour, protomai mass.
  5. Add the grated cheese, salt, paprika.
  6. Cut the polenta into slices, pour the cheese sauce.

most tender corn dough is obtained, which is not only stirred during cooking, and whisk whisk.For a perfect consistency and velvety taste it, you can add a spoonful of olive oil.

Try, how to cook corn porridge on the water or milk.And to make a delicious dish for the old Italian recipe.They will be a great addition to your daily diet!