Corn porridge on milk. beneficial features

Corn porridge appeared in our country relatively recently, but despite this, it entered into the daily diet of many people. The dish has not only amazing taste, but also a lot of useful properties. Corn grits, from which porridge is prepared, is a universal product, so it can be a part of various recipes.

What is the use of corn porridge?

The benefits of corn grits are preserved even after heat treatment: all elements and vitamins enter the human body in full. The product contains a large amount of vegetable protein and valuable substances (lysine, cysteine, arginine, tryptophan and histidine). The content of linoleic, linolenic and arachidonic unsaturated fatty acids helps the body regulate cholesterol levels in the blood. Many doctors advise to use porridge for people suffering from blood diseases, diabetes, allergies and diseases of the gastrointestinal tract.

Corn porridge with milk

Thanks to the B vitamins contained in croup, a person overcomes depressive states more easily. Vitamin Eblagitelno affects the condition of the nails, skin and hair, so that for a long time, beauty and youth are preserved. Vitamin PP regulates vital processes in the human body, and thanks to vitamin Apovyshaetsya immunity.

Silicon helps to normalize the work of the digestive tract, phosphorus - regulates the work of the nervous system. Dietary fiber, which is part of the porridge, relieves the body of decomposition products, slags and toxins.

Corn porridge is often used in baby food, because it is considered a low-allergenic product.

This dish is quite low-calorie, so it is often consumed during diets. Calorie corn porridge is only 86 kcal per 100 g of product.

This product may in some cases be harmful to the body. Experts do not recommend it to use for people with poor appetite and underweight. Cornmeal is contraindicated in patients with gastric ulcer, especially in the period of exacerbation.

How to cook corn porridge?

How to cook corn porridge?

Composition:

  1. Corn grits - 1 tbsp.
  2. Water - 2 tbsp.
  3. Milk - 2 tbsp.
  4. Butter - 2 tbsp.
  5. Salt and sugar to taste

Cooking:

  • Pour the milk into a small saucepan, put it on the fire and bring to the boil. Wash the corn grits. In another saucepan, pour water, salt and bring to a boil. In the boiling water, pour in the grits, boil for about 5 minutes, stirring constantly. Water should boil almost completely.
  • Pour in hot milk porridge, stir and continue to simmer for about 15 minutes. Porridge must be stirred every 5 minutes, otherwise it may stick to the pan.
  • In the finished porridge, put the butter, mix and add sugar. This dish is served hot, mostly for breakfast.

Corn Porridge on Milk: Recipe

Corn Porridge on Milk: Recipe

Composition:

  1. Cornmeal - 3 tbsp.
  2. Milk - 300 ml
  3. Water - 150 ml
  4. Salt - to taste

Cooking:

  • Sift corn flour, dissolve it with water. Pour the milk into a small saucepan, bring to a boil and slowly add a lot of flour, stirring constantly. Salt and boil the porridge over a low heat for 10 minutes.
  • Serve the corn porridge with milk hot.
  • Optionally, add a slice of butter, grated cheese, cheese or jam.

Corn porridge with dried apricots and raisins

Corn porridge with dried apricots and raisins

Composition:

  1. Corn grits - 1 tbsp.
  2. Dried apricots - 100 g
  3. Raisin - 100 g
  4. Water - 4 tbsp.
  5. Butter - 4 tbsp.
  6. Sugar and salt to taste

Cooking:

  • Rinse dried fruits, cut into small pieces and place in boiling water. Add salt and sugar. Bring it to a boil again, pour in the corn grits and simmer until thick.
  • Place the porridge pan in the other pan with water and place in an oven preheated to 150 degrees. Bake until done. When serving, pour the butter.

Cornmeal porridge with cheese

Cornmeal porridge with cheese

Composition:

  1. Corn grits - 1 tbsp.
  2. Water - 2.5 st.
  3. Onions - 1 pc.
  4. White cheese - 100 g
  5. Vegetable oil
  6. Salt and sugar - to taste.

Cooking:

  • Cook the corn porridge in the water. Peel the onions, rinse and cut into small cubes.
  • Cheese also cut into small cubes. Slightly cool porridge, mix with cheese and onions.
  • Pour over the cooked dish with vegetable oil and serve.

Corn porridge is one of the favorite dishes of Moldovans, Romanians and Italians. In each kitchen, various ingredients are used as additives. Despite the fact that in Russia porridge from corn grits appeared quite recently, she was loved and eaten with pleasure. Our housewives often cook it with milk and butter.

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