Corn porridge: a recipe for cooking unusual and delicious dishes

A bit of history

Favorite dish of many peoples was porridge, cooked from corn cereals. Cultivated at first in America, corn, beginning in the 16th century, began to be cultivated in many countries. Today some people consider the porridge of the grains of this plant to be their national dish. They are residents of Moldova, Romania, and Western Ukraine. This dish is also popular in Italy. Here, as a rule, more liquid corn porridge is prepared , the recipe of which has the common name "Polenta".

In ancient times, corn porridge was a peasant dish. With a larger cereal, a thick porridge was prepared that looked like bread. This dish also had the name - "bread poor".

Today, from corn flour or cereals, you can cook many different first and second hot dishes, bread, biscuits, confectionery and many other goodies.

Hominy

Very tasty and nutritious corn porridge, the recipe of which is called "Mamaliga".

In a salted, boiled water carefully pour the required amount of sifted corn flour. Now everything should be well stirred and leave to languish on low heat somewhere for fifteen minutes. Then mamalyg should be removed from the plate, once again thoroughly mixed with a wooden spatula or spoon. Porridge should be without lumps, homogeneous.

After that, the saucepan with hominy cover and prepare, putting on a water bath or on a burner with very slow fire for another fifteen minutes. When the porridge starts to move freely from the walls of the pan, this will indicate that the dish has already been cooked. A pan with hot hominych is turned over on a dampened wooden board or plate, divided into portions (preferably with a thick thread) and served by adding butter, sprinkling with cheese, sprinkling with sour cream or milk, or as a side dish to meat or fish.

In order to get a tasty and fragrant hominych - porridge from corn groats - the recipe provides for as many products:

- corn flour - 330 grams

- salt - 15 grams

- water - 740 grams.

Approximately about one kilogram of hominy leaves.

Banosh

Very useful in its nutritional properties and at the same time unsurpassed to taste is corn porridge, the recipe of which includes the use of sour cream.

Put sour cream in a saucepan and put it on the fire. When sour cream begins to boil, salt it and, stirring, introduce sifted through a sieve corn grits medium grind. Porridge is left to languish on a small fire.

Then the banosh is well kneaded with a wooden spatula or spoon, so that no lumps form, and the porridge becomes homogeneous, and are pressed until its surface is covered with droplets of fat, formed due to sour cream.

The finished banosh should turn out to be of medium density, to be yellow and slightly sour to taste. Serve hot with yogurt or yogurt.

To get a real banosh - porridge from corn groats, - the recipe of which provides for the use of such a ratio of products:

- salt - 2 grams

- sour cream - 250 grams

- corn groats - 50 grams.

Another interesting dish to taste is corn porridge, the recipe of which is called "Polenta, sprinkled with cheese."

In the boiled salted water, add butter or vegetable oil, cover corn grits and, without stirring, cook on very slow fire for twelve to fifteen minutes. After that, knead with a wooden spoon, so that the porridge has a homogeneous, without lumps, consistency and boil over a slow fire for another fifteen to twenty minutes.

The polenta is served hot and sprinkled with cheese or cheese.

Polenta - porridge from corn groats, the recipe of which provides for the use of the following number of components per serving:

- water - 180 grams

- sunflower or butter - 10 grams

- salt - 3 grams

- cheese or brynza - 10 grams

- corn flour - 80 grams

Dairy Corn Porridge

To prepare a tasty and original dish, you can use a recipe for corn porridge on milk. It will be useful not only for adults, but also for children.

In milk, brought to a boil, you need to put sugar, a little salt, and then fall asleep with corn. The fire must be slow. Cook for five to six minutes, constantly kneading with a wooden spatula or spoon. At the end of this time, cover the pan with a lid (you can wrap it) and leave it for fifteen minutes. If you like more liquid porridge, add fruit pulp, yogurt or a little milk.

Thus, the recipe for corn porridge on milk provides for the use of so many products:

- milk - 300 grams

- corn croup - 4 tablespoons (with a slide)

- some salt and sugar

- optional - yoghurt, fruit puree or milk

Nutritious and delicious will be porridge, cooked with the addition of pumpkin. To do this, her flesh must be cut into small pieces, kneaded in a separate saucepan. Pumpkin should be soft. Then mash it in a mash and add to the ready-made corn porridge. Mix well.

Let the preparation and consumption of these dishes for you always be pleasant.