>> 02.08.2019

From the article, you will learn the recipes for the preparation of delicious corn porridges from fine cereals in a saucepan on water and with the addition of milk. In addition to saturation, porridge brings a huge benefit of the body, providing it with vitamins and minerals. And whatever a way of cooking from the proposed you chose, porridge on the given recipes is always very tasty.

Other useful articles:

Recipe for cooking corn porridges on water

Time for preparing: 15-25 minutes - cooking time, 15-20 minutes - the time of insteading.
Number of portions: 4-5 of one glass of dry cereals.
Kitchen appliances and utensils: Tolstoyed saucepan, sieve, bowl, spoon or blade, stove, glass.
Calorie: 92 kcal / 100

Ingredients

• Corn croup of fine grinding - 1 stack.
• Water - 3 stack.
• Salt - 1/2 h. L. or to taste
• Creamy oil - 40-50 g

Step-by-step cooking

1. Wheat Cree (1 cup) Sail through a sieve and rinse several times using warm water.
2. Tolstoyed saucepan or cauldron put on the stove and pour clean water into it (3 glasses).
3. When water boils, add salt to it (1/2 teaspoon or to taste) and mix it to the complete dissolution.
4. Lay into boiling salted water washed with corn crucia and mix.
5. Bring the porridge to a boil, stirring constantly, and when porridge boils, reduce the fire to a minimum and, periodically stirring, so that the porridge is not burned, boil it for 15-20 minutes on the smallest fire.
6. Remove the finished porridge from the plate, add a piece of butter into a saucepan (40-50 grams), mix and leave porridge breeding for 15-20 minutes. Adding oil during insteading, and not when submitting, give a quashe more rich taste.

Feed options

Single cornpage, welded on water, serve as a side dish with meat and fish dishes, as well as to bird dishes, mushrooms and vegetables. If the porridge add fried to the golden color onions, it will become more piquant.

Recipe Cooking Corn Porridge on Milk

Time for preparing: 20-25 minutes - cooking time, 20-25 minutes - the time of insteading.
Number of portions: 4-6.
Kitchen appliances and utensils: Tolstoyed saucepan with non-stick coating, tablespoon or blade, stove, glass, sieve, bowl, plate for feed.
Calorie: 186 kcal / 100

Ingredients

• Corn croup of fine grinding 1 stack.
• Water - 2 stack.
• Milk - 2 stack.
• Salt - 1/2 h. L.
• Sugar - 1 tbsp. l.
• Vanilla sugar - 1/2 h. L.
• Creamy oil - 30-50 g

Step-by-step cooking

1. Wheat cereal (1 cup) Satch through the sieve to remove the extra garbage and split lumps if the croups were lying during storage.
2. Opened croup rinse in several waters until the water remains transparent.
3. In a thick-walled pan with a non-stick coating, pour water (2 glasses) and put on the stove.
4. When the water boils the salt, adding 1/2 of the salt of the salt.
5. Put in boiling water washed with a croup, and stirring constantly, let it break up.
6. When all the water is popped up, add milk to the cereal (2 glasses) and boil on the lowest fire, periodically stirring another 15 minutes until the cereals are completely readily.
7. At the end of the cooking, add sugar (1 tablespoon or to taste) and vanilla sugar (1/2 teaspoon).
8. Add creamy oil to the finished cornpall on the milk (30-50 grams). Stir and leave it in 20-25 minutes.

Feed options

Corn porridge on milk when applying can be twisted with dried fruits, lemon zest or orange, cinnamon or fresh fruit. Adding these ingredients will make porridge even tastier and more useful. You can do without adding sugar by adding a bit of natural honey.

Important rules of cooking corn cereal from cereals of fine grinding

Compliance with these rules and proportions given in recipes will help you prepare a delicious and tender cornpap:

• Sift the dry cereal through a sieve: it will help not only garbage and extraneous impurities, but also breaks the lumps formed during the storage.
• Rinse the sifted croup thoroughly in several waters. It is best to use warm water.
• For cooking cornpasses, use the dishes with thick walls: the cauldron is perfect.
• When cooking, the ratio of dry cereals to water should be at least 1 to 2.5.
• Swim cooks on the smallest fire and constantly stir up to avoid burning.
• The minimum time for the preparation of corn cereals of fine grinding is 15 minutes.
• Consider. That the volume of cereal increases 4-5 times, compared with the volume of dry cereals.
• Add creamy oil at the end of cooking, mix and insist porridge already with butter - it will make the taste of cashier more saturated.
• If you need a more liquid porridge, then increase the volume of water by adding 1 / 2-1 a glass of clean water.

Enter the cornpall to your diet, because it is very useful:

• regulates cholesterol levels;
• favorably affects the process of digestion;
• cleans the body from excess fats, displays toxins;
• increases the production of own elastin, healing and rejuvenates the skin;
• strengthens nerves and improves the state of the cardiovascular system.
• contains folic acid.

You learned how deliciously prepare a cornpall of fine grinding on water and milk in a saucepan. Also very tasty and less troublesome cook porridge in a slow cooker and microwave. But if you do not have these modern devices, do not be discouraged, and make a cornpall on the stove in a saucepan and write in the comments, if you have it and you liked the recipes.

Right from America, corn fell into Europe only in the Middle Ages. But the national product approached the national product in Romania, Moldova, Italy. In the first two countries, the cereals from it becomes the basis of Mamalygi. In Italy, many centuries have been prepared from it, which is saturated with a variety of tastes.

Features of cereals

In the family of corn, only one species is a cultural plant. And it was he who used more than 60 centuries ago by American indigenous peoples for making porridge and bread. The difference between corn modern from the "prehistoric" is the size. According to ancient sources, the cobs were then reached only 4 cm long.

We took up the selection of culture Indians Maya. Thanks to the crossing of food corn with Wild, they managed to achieve an increase in the cobs up to 15 cm. Since then, the first bread crop culture has not changed.

Today, corn is calibrated depending on the size of the nucleus, and the cereals from the type of grinding. In the Middle Ages, an exceptionally coarse large cereal was used, which required long beaming. The modern industry allows you to receive quick cooking porridge due to the smallest crushing of the cores.

Use in nutrition Porridge from corn is justified due to:

• its low calories - 100 grams of the product account for 86 calories, which makes a product suitable for diet food;
• absence of gluten - Corn is suitable for people with individual intolerance to the protein of cereals, which provokes a resistant inflammatory process in the intestine and impaired suction substances. The absence of gluten allows the use of a croup in the first babes' babies at the age of 6 months.

Machinery cooking. How to cook porridge

You can find a bright yellow corn bar. The features of its preparation are as follows.

• Crop need to be washed. It is convenient to do this in the sieve, through which dust will leave with water. So you eliminate existence of excess moisture during the cooking of the product.
• Use a thick-walled saucepan for cooking. Porridge is not boiled, and languishes, therefore often sticks to the bottom. To prevent this, it is important to choose dishes with a thick donkey. And often stirring the croup during the cooking period.
• How many minutes to cook cornpap, depends on the degree of grinding. But the sale of medium grinding is usually represented on sale, for the preparation of which is enough 30 minutes on weak heat.
• I need to lay the corn in boiling water. Previously add salt or sugar to it, depending on the purpose of the dish.
• The most tender is the corn porridge on milkwhose recipe includes adding butter for refueling. Milk can be combined with water for cooking breakfast. As a garnish, the croup is preparing on the water.
• For liquid kishki, use 4 cup liquids. For thick on the side dish - 3 glasses on a glass of corn.
• Ready dish thick. And this happens regardless of how much water you added to it. This property was based on the preparation of Moldovan Mamalygi, Italian Polents, Georgian Gomi.

The most famous European Porridge Recipe from Corn Flour - Polenta. It is boiled, unfolded by a subtle plate on the contrary, where it thickens. Through the use of a steep "kneading" the density of the layer is such that it can be cut with a knife. After cutting on the portion pieces, they are roasted in olive oil, season with garlic, tomatoes, cheese.

In addition to cooking in a saucepan on the stove there are other techniques.

• In the oven . Groats are laid in the clay pot, poured with salted boiling water, covered with a lid. Until readiness reaches over 1 hour at 180 °. Served with butter, greens.
• In the microwave. Use a glass saucepan with a lid. Fill the corn barrel with boiling water, put in the microwave, set the maximum power. Prepare 7 minutes, mix, prepare for another 5 minutes.

Delicious recipes with cornfrook

Corn porridge is good for breakfast prepared on milk. And to dinner, if served with meat, vegetables. Beautiful "partners" for her will be cheese, all kinds of peppers, Italian spices, Georgian kinza. On the children's table it will be supported by yogurt, homemade jams, canned peaches. We suggest you find out how to quickly cook corn porridge on milk, water and in Italian.

On milk

Milk porridge cook easily, you just need to observe the proportions, then it turns out delicious as in the kindergarten. An ideal solution and an easy way to be a tasty baby breakfast, and this recipe can already be used by the baby in the first year. Prepare the bag more easily, but serve immediately until it thickened. When using bold milk, the nutritional value of the product increases. But she is not needed to kids yet. Ideally combine a croup with milk 1-2.5% fat and dilute it with water, it turns out porridge as in the photo.

You will need:

• milk - 150 ml;
• water - 100 ml;
• corn cereals - 40 g (2 tbsp. spoons with a slide);
• creamy oil - a piece;
• sugar - 1 h. spoon.

Cooking

1. Connect water and milk in a saucepan, put on fire. Add sugar.
2. Pour the prepared croup after boiling, mix intensely.
3. Boil 15 minutes on slow fire.
4. Add creamy oil.
5. Boil 15 minutes.

In the process of cooking, the dish must regularly stir. To reduce the duration of cooking, you can pre-grind the camp in the coffee grinder. Then the porridge cooked in 15 minutes.

In the children's menu, do not sugar, but honey. It should be put in a plate before serving. It is also well added raisins, crushed by dried up, nuts, in the absence of food allergies - tuts from pineapples. In winter, a real storehouse of vitamins will be a corn bash with apples.

On water

Pakish without milk will suit the garnish to meat and fish. It is especially good with bolognese sauce, which can be cooked from minced meat, with tomatoes and basil. It will connect the ingredients together, decorate dinner with a delicious filling.

You will need:

• corn cereals - 1 cup;
• water - 3 glasses;
• salt is a pinch.

Cooking

1. Pour water into the pan, put it up.
2. Add salt.
3. Pull the prepared barbell, stirring intensely.
4. Boil 30 minutes, stirring periodically.

Serve the dish at once, still hot. Otherwise you risk getting suddenly thick consistency.

In Italian

Classical Italian Polenta is cooked in thick-walled Kazan from the cereals of the coarse grinding. But it is possible to cook it correctly in a conventional saucepan. We offer you to "make up" above this dish, and in addition to it to prepare a gentle cheese sauce.

You will need:

• corn cereals - 1 cup;
• water - 4 glasses;
• milk - 150 ml;
• solid cheese - 100 g;
• flour - 1 tbsp. the spoon;
• butter cream - 100 g;
• paprika, salt.

Cooking

1. Pour water in a saucepan, bring to a boil.
2. Pour the corn croup, tomit on slow heat for 30 minutes. Student regularly.
3. Remove from the fire, put on the tray eliminated by the food film. Form the layer of the desired form. Leave thickening.
4. Melt the oil in a frying pan, pour flour, protubet the mass.
5. Add grated cheese, paprika salt.
6. Cut the Pole to pieces, pour the cheese sauce.

The delicate mass is obtained, which is not just stirred in the cooking process, and whipped with a wedge. For perfect consistency and velvet taste, you can add a spoonful of olive oil.

Try how to prepare cornpall on water or milk. And make a delicious dish by an old Italian recipe. They will become an excellent addition to your daily diet!

Corn porridge, like any other cereal dishes, is characterized by high nutritional value and recommended for use everyone without exception, from Mala to Great. It can be welded concisely on milk (water) or complement other products to obtain more original existence.

How to cook cornpage?

Corn porridge, the recipe of which can be both simple and more complex, always turns out to be delicious if you follow the elementary basic rules accompanying any technology:

1. Crupe is necessarily washed several times cool water before further use.
2. When cooking on a stove in a saucepan, a dish is periodically stirred to avoid burning. For the same reason, the dishes are chosen with a thick bottom.
3. Observe the proportions of the components by taking on 1 part of the cereals of 2.5-3 parts of the fluid, if the recipe is not provided otherwise.
4. The dishellion will be tastier if it is precipitated with a creamy oil and laughed, shooking thoroughly about an hour.

How to cook cornpall on the water?

The easiest option that is suitable for classic or launch food (if excluding oil) is a cornpopper on the water. It can be served on its own for breakfast, adding nuts, raisins with honey or fruit, as well as use as a saturated garnish to meat, fish. From the specified number of products per hour, you can arrange four portions.

Ingredients:

• crupes - 1 cup;
• water purified - 2.5 glasses;
• butter creamy, salt.

Cooking

1. The corn croup is washed carefully under running water, lay in the salted boiling liquid base and after re-boiling, it is boosted on a temperate heat thirty minutes, sometimes stirring.
2. Creamy oil is added, stirred, wrapped and allowed.

How to cook cornpage on milk?

Next, you will learn how to brew a cornpall on a dairy basis. In such a performance, the exemplary is determined more gentle and tasty. It is often used for self-feeding for breakfast, inclusion in the children's menu, less often for feeding to the side dish. Depending on the purpose, sugar, vegetables or other components can be added to it. Four portions will be ready in an hour.

Ingredients:

• cups from corn - 1 cup;
• whole milk - 2.5 glasses;
• butter creamy, sugar sand, salt.

Cooking

1. The washed corn croup is introduced into boiling milk, spilling and sweetening it at will.
2. A dairy cornpool is cooked thirty minutes with a periodic stirring under the lid on a temperate heat.

Corn porridge with pumpkin - recipe

The body will bring a corn porridge with a pumpkin with a pumpkin, to cook on any liquid base and serve for breakfast, at lunch or dinner. The cereals are perfectly combined with a pumpkin flesh, creating an amazing treats in all respects, which will be even tastier if you add dried fruits, nuts. To make a meal on four will take about an hour of time.

Ingredients:

• crupes - 1 cup;
• milk - 2.5 glasses;
• muscat pumpkin - 300 g;
• raisins, seasonings.

Cooking

1. The corn croup is a bit fried on a dry pan, poured boiling milk and cooked until soft, stirring.
2. Separately, the purified and sliced \u200b\u200bpumpkin with sugar and washed raisins are packed, shifted into a container with a milky-cereal basis.
3. Stir the corn porridge, season and give it.

Corn Flour Porridge - Recipe

Corn flour porridges in different regions have its name: Mamalyga, Pulisk or Tokan - in Romania, Moldova and Transcarpathia ,. Each hostess has its own secret to creating a treat, which is simply served with honey (jam), or adds to crackers, onion fried, cheese, sour cream and other additives. Four person meals can be organized in half an hour.

Ingredients:

• corn flour - 1 cup;
• purified water - 5 glasses;
• shkvarka, Lukova Pierced, sour cream.

Cooking

1. The preparation of corn cereal from flour is somewhat different from the traditional process.
2. Flour does not require washing. It is gradually falling asleep in a boiling liquid, while intensely stirring the mass of the wedge.
3. Next, the contents are boiled with continuous stirring until the lag from the walls of the container and thickening, approximately 20-30 minutes.
4. Corn porridge is served with squalls, fried and sour cream.

Corn porridge with meat

Corn cereal porridge can be welded with meat, which will increase its nutritional properties and will allow you to feed a male audience that requires such an eye. You can use both dietary chicken meat, veal, and fat pork, lamb. It is desirable that it be without bones and is clarified. For an hour on your desk there will be four appetizing portions.

Ingredients:

• crupes - 1 cup;
• purified water - 2 glasses;
• any meat - 500 g;
• onions and carrots - 1 pcs.;
• vegetable fat, seasonings.

Cooking

1. The meat is prepared, roasted on fat with vegetables.
2. Boiling water is poured, seasoned and laid the cereal mass.
3. Reduce heat to minimal and tomatovs under the lid, stirring, half an hour.

Corn porridge with cheese

Delicious cornpool with cheese will surprise even those who do not eat special love for similar culinary creatures. They prepare such often in Georgia and called "Elarzhi". Imeretic cheese can be replaced with Suluguni or mozzarella, and instead of the water base, use milk. From the specified number of products you will have three portions, for the design of which one hour will leave.

Ingredients:

• crupes - 1 cup;
• cheese Imereti - 200 g;
• water or whole milk - 2.5 glasses;
• salt.

Cooking

1. In a boiling liquid, the cheese is thrown into the coated strips and stirred to its dissolve.
2. The contents make up the contents, introduce the fastened cereal mass, boil when stirring in a small heat thirty minutes.

Corn porridge, cooked in pots by tomturing in a brass cabinet, it turns out incredibly fragrant and fragrant. The advantage of the recipe is obvious: no need to stand above the plate on the plate and stirring the contents. The composition can be changed according to preference by adding other products or replacing some other, for example, sugar cheese. Three servings will be prepared in an hour.

Ingredients:

• cropa - 200 g;
• milk - 500 ml;
• water - 100 ml;
• butter creamy - 60 g;
• sugar sand - 3 h. spoons;
• salt.

Cooking

1. The crushed corn croup was washed, lay out with oil slices in the pot.
2. Poured with sweetened and seasoned milk mixed with water and previously adjusted to a boil.
3. A cornpopper is preparing in the oven at 200 degrees for one hour.

Corn porridge in the microwave

Below you learn how to prepare cornpall with a microwave oven. With such a technology, dish does not require so close attention, without which it is not necessary for cooking on the stove. Cashkit will not harvest and work out delicious, soft and tender. It can be made sweet and suck with honey, fruits, dried fruits or arrange as or fish. To implement the idea, you need to take a special ass for cooking in the microwave oven. Thirty minutes later, a useful meal will be made on the table on four.

Useful and very tasty corn cereal porridge - a good start of the day for those who follow the figure and feeds right! Porch quickly and just cook on water or milk, for a child or adult.

Porridge from corn cereals is prepared shortly before use. Hot, just welded cereals - soft and tasty.

• Corn Crupes - 150 g (or 1 cup)
• Water - 400 ml (or 2 glasses)
• Milk - 400 ml (or 2 glasses)
• Cream or vegetable oil - 2 tbsp. Spoons
• Salt, sugar - to taste

Corn croup washed under warm running water.

In the washed rabbit, pour boiling water, salt, stirring, and cook on a weak heat before absorption of moisture, without covering the saucepan with a lid.

Then pour boiling milk into porridge, stir and continue to cook on a weak fire for another 15-20 minutes, stirring.

A ready-made porridge to remove from the fire, close the pan tightly with a lid and give to stand 5 minutes, then decompose on plates. It turns out the porridge of medium density. To make a creamy oil and sugar sand (to taste). Bon Appetit.

Recipe 2: Cook cereal cream cereal in a slow cooker

Milk corn porridge in a multicooker along a traditional recipe is usually prepared for breakfast. I add kaymak instead of cream oil instead of a creamy oil - it is a cream of greater than 40%.

• Corn Crupes - 100 g
• Kaimak (thick cream) - 50 g
• Milk - 100 ml
• Sugar - 1 tbsp. l.
• Salt to taste
• Water - 300 ml

Prepare products for making cornpasses in a slow cooker. It is important to comply with the specified proportions.

Enable a multicooker in the "Circular" mode for 25 minutes. Corn croup Stir with sugar in a multicooker bowl.

Pour water and close the multicooker cover.

After 25 minutes in the Multivarka bowl, pour milk and add kaimak, mix everything.

In order for the corn croup to be better touched by turning on the Multiproduder mode for 20 minutes by setting the tension temperature of 90 degrees.

After 15 minutes, at the end of the cooking, salting the porridge to taste. Cook cornpad in a slow cooker is ready.

Bon Appetit!

Recipe 3, step-by-step: delicious corn cereal porridge

How to cook cornpage? It can be prepared on water or milk. My preparation option provides for simultaneous cooking with water and milk (first the cereals in water are brewed, and then milk is already added).

In the process of cooking, I add a bit of salt, sugar to taste and necessarily vanilla. As a result, a very tasty cornpap is obtained, you can eat two portions in a row - so tasty!

• Corn Cubes 1 Glass
• Water 3 Glass
• Milk 2 cups
• Salt 1 pinch
• Sugar 2 tbsp. the spoon
• Vanilla ½ bag
• Butter creamy portion

Crupe suck in a saucepan for cooking.

Pour it with water and see this picture as in the photo. Groats always gives starch and all the garbage, which somehow falls into the bag. Rinse the croup to clean water. I washed corn times ten times.

Clean cereal poured with filtered water. We put a saucepan on fire, first, on a strong fire to a boil, we bring, then minimize the fire and cook until full absorption of bulk water absorbing.

Here is such a dense and thick cornpap, but it is not ready yet. It must be welded by adding milk.

Think in a saucepan cold noncompted milk.

Mix the porridge, squeeze the pinch of salt, a couple of sugar spoons (orient to your taste) and vanilla. Put on fire. On the lowest fire, it is ready to prepare and periodically stir (a capricious porridge, burns to the bottom of the pan with pleasure).

So all the tricks responsible for how to cook cornpage. You can serve immediately.

Recipe 4: Corn cereal porridge on water (step-by-step photos)

• Corn cereals - 80 g (can be replaced by corn flour)
• Drinking water - 180 ml (milk can be used)
• Salt - chipotch
• Creamy oil - for feeding (quantity can be any)

Crupe pour on a flat surface and beat from garbage.

Place it into the fine iron sieve and rinse under running water.

Personal cereals in the cooking pan. It is desirable that the dishes are with a thick bottom, so porridge will not nourish.

Fill the cereals with drinking water and add a pinch of salt.

Put a saucepan on the stove, boil, make a slow fire and cook porridge under a closed lid about 20 minutes. After removing the saucepan from the plate, cover the warm towel and evaporate the kushan for another 15 minutes.

Then put a piece of butter into the dish. For losing weight, replace it with vegetable oil.

Stir the kushanye.

Put the cornpall into the serving plate and serve to the table in the hot.

Recipe 5: how to cook a sweet porridge from corn cereals

• Boiling water - 200 ml;
• Milk - 200 ml;
• Corn Crupes - 80 g (4 tablespoons without top);
• Sugar and salt to taste;
• Butter cream - 5 g

Fill with a barrel with boiling water, adding a pinch of salt, put on fire. The fire must be minimal, the croup is stirring all the time, it absorbs water very quickly, and it can burn.

When the cereals begin to lag behind the walls and the bottom, it is possible to pour it with milk, with sugar dissolved in it (about 2 art. L.).

In a separate bowl, we warm milk, but do not boil. We add it to the Cropa with small portions, well stirring, rubbing lumps to a homogeneous state.

How much do you cook cornpage on milk? Cook under a lid of 20 minutes on a minimum fire, after periodically stirring.

Creamy oil is added to the finished dish. Caution with porridge, we bite the blanket, for 15-20 minutes.

Sweet hot pitch serves with berries or fruits. You can add crouge, raisins, fresh bananas, apples or strawberries. Fruits deliciously pour from above with a spoonful of liquid flower honey.

Recipe 6: Useful corn cereal porridge on milk

Bright and nutritious corn porridge on milk will definitely enjoy your home if you feed it for breakfast with fused oil and fragrant honey. Neither adults, nor kids, who, by the way, are asked to complement porridge with raisins or sliced \u200b\u200bbananas, will not be refused from such a dish.

So that you do not work out too thick dish, remember that the proportion of cereals and liquid is 1: 3, that is, 100 g of the cereals you will need to take 300 ml of liquid: water, milk, etc. If you like harsh porridge , Limit the rate of sugar sand and honey.

• 100 g corn cereals of fine grinding
• 100 ml of water
• 200 ml of milk
• 2 pinching salts
• 2 tbsp. l. Sugar sand
• 2 chopping molot cinnamon
• 1 tbsp. l. Melted butter oil
• 1 tsp. Money

In a saucepan or a saucepan with a non-stick bottom, the Cossacks of the salt and sugar sand.

Nallaze water and milk of any fatness. In order for the cereals faster than swollen, it is not recommended to cook in milk - it is badly absorbed, therefore, some part is replaced by water. If you do not have milk available, you can mix water and condensed with milk sugar sand into the dish.

We place the container on the stove and bring its contents to a boil, sprinkled with ground cinnamon. As soon as the liquid boils, we will lose fire to a minimum.

We will pierce a corn croup, immediately stirring it with a liquid with a liquid so that no lumps are formed. For a fork, it will do much more difficult. We give a whale to spend in a capacity of about 1-2 minutes - during this time it will be boured, so it is best to cover the capacitance with a lid.

I will post a ready-made porridge in a glass or deep container, add melted butter and fragrant honey: Mayan, lime, acacia, buckwheat. Give me a dish to the table with hot. If you desire, other sweet ingredients can be added to the cornpall on milk: jam, jam, zetello, nuts, etc. Since the children love liquid porridge, it can be divorced in a plate with chilled milk and serve children to the table with a warmth.

Recipe 7: Mixed Cubes Cups on the Plate

• Corn Crupes 100 g
• Milk 250 ml
• Water 250 ml
• Creamy butter 30 g
• Sugar to taste
• Salt 1 pinch

Rinse corn croup.

Purple a barbell in a sackane.

Add salt, sugar.

Add butter.

Pour water.

And milk. Cook on a small heat of 30-35 minutes, stirring.

Recipe 8, Simple: Milk Corn Porridge (step by step)

• corn Crupes - 180 g,
• milk - 400 ml,
• sugar sand - 35 g,
• creamy oil - 30 g,
• salt - 1 teaspoon,

In a saucepan with a rather thick bottom, pour the required amount of corn cereals. Corn absorbs moisture very well, so you need to carefully approach the preparation of porridge, so that you will not regret the results obtained.

Pour about 2-3 glasses of water to the sackane and bring to a boiling state on small fire.

Add sugar and salt.

Put fire on the minimum position and cook while the essential part of the water does not absorb. At this stage, corn croups should increase in volume, but still remain solid inside.

Pour 200 g of milk. Continue cooking at minimum power.

Crupes will begin to become soft and thick with time, so if necessary, you need to add the remaining milk with minor portions. Almost ready porridge should have a liquid look, because with the beginning of the cooling, it will acquire a more dense consistency.

By adding butter, remove from the fire. Led with a lid and give to cultivate a couple of minutes. Porridge will be even tastier if you serve it with ground nuts, jam or honey.

Recipe 9: how to cook cornpall to a child

Corn porridge is a favorite delicacy not only adults and children, but also an indispensable component of the diet of infants. It is the most useful, delicious and easy in assaying for infants. It has a lot of vitamins needed by kids for healthy development. This is phosphorus, thiamine, pyridoxine, iron, calcium, starch, riboflavin. An important factor is that it does not contain gluten - famous allergen. You can add in the diet of infants from eight-monthly age.

• Corn Crupes 100 grams
• Milk (better to take with a content of 2.6% fat) 200 ml (1 cup)
• Water 350 ml.
• Sugar 40 gram
• Small salt one pinch
• Creamy oil (with high fat content) 5 grams
• Optional (for decoration) berries (cranberries, lingonberry), nuts (walnut, cashew), apples, bananas.

We thoroughly rinse our cereal with warm water, until it leaves all the garbage, husk and water will cease to be muddy. Watch in warm water 15 minutes to swell.

The croup is placed in the pan of the thick-bottomed, the best of all the Cossacks.

We pour water into our saucepan and bring to a boil. Still and crush lumps.

Add sugar and salt after thickening. We mix, we pour half the milk. Constantly mix, pour the rest of the milk. We bring to a boil, put creamy oil. The consistency should be liquid.

When thickens, you can serve to the table, decorating to taste with various additives. Corn porridge on milk from corn cereals is ready. Cooking time 45 minutes.

Recipe 10: how to make a cornpall

Corn porridge is useful not only to children, but also adults. People who adhere to the diet or sports, should pay attention to this recipe. Corn porridge prepared on milk is distinguished by primary and simultaneously ease. Rich in vitamins, she will give a charge of cheerful for the whole day.

• Corn cereals - ¼ st
• Water - 2 st
• Salt - ¼ h l
• Milk (3.2%) - 1 st
• Sugar - 1 hl
• Creamy butter - 30 g

We take a corn croup, fall asleep it in a saucepan and poured it with cold water.

We put a saucepan with a cereal on the middle fire and bring to a boil. Then we reduce the fire, salt and, constantly stirring, cook the croup until readiness.

When the water is completely absorbed into the cereal, pour milk with a thin flowing and, continuing to stir, cook for another two or three minutes.

Turn off the gas, sugar sugar, add butter, mix.

Cover a saucepan with a lid and wrap on twenty-thirty minutes with a kitchen towel.

As a result, we get a delicious and rich cornpage, which can be served both for breakfast and for dinner. Bon Appetit!

Today I prepared a bishop of corn flour with milk. I did everything. Porridge turned out to be surprisingly tasty. I have so good enough for good butter. Although she is good without butter. But I love more with oil. Extra calories podnassed themselves.) In the morning I was so, and when I returned, and in general, she was placed with herring. With shopping jars, which with mayonnaise and garlic. And also liked. It is said that milk with herring, it seems like, does not go, but no, normally.) But now I do not have cheese and cottage cheese, but nothing. I'll try tomorrow. Porrower remained.) Thank you.

It looks like a wonderful antique dish of Moldavian cuisine. It is very good that such recipes are popularized, because corn flour dishes are very useful for our health. They are light, nutritious and there are plenty of supplements with which such porridge will sound completely different. And now about the original itself - prepared exactly according to the recipe, the porridge turned out to be a thick, gentle. Brynza bought home, salty, so he did not add a lot, simply on the porridge already on the bowl of the gram of 30-40 balls and, without stirring, was served to the table. Family for ears do not tear off.
And besides the cheeky, an omelet on milk is very harmoniously suitable for such a cable, garlic jay (men) and, of course, cracker.

I myself find out of Moldova .. We have a corn porridge on milk or Mamalyga in the first place .. I do a very often porridge from corn flour, necessarily on milk, because if we wand on the water, then the taste is completely different! Corn porridge is actually tasteless and good to add cottage cheese into it or the same cheese, just like in this recipe! My children since childhood are accustomed to such a dish, eat with great pleasure! Corn cereals is very useful in itself, there are many vitamins and active substances ... Watch your health and prefer the best! I am sure that if you cook for this recipe, then 100% like it.

You are right, in Moldova, corn porridge in the first place. As you know there, it is frowning thick and called Mamalyg. I cook and Mamalygu and just cornpall, but already more liquid when I just want porridge.

And to the corn porridge or Mamalyg (as they are called in Moldova), except for the couch and a squirrel still serve fried fish, and a fried meat and a lot, a lot of roasted onions. How tasty, although saliva flow, and now post.))))

Prepared in a slow cooker, the temperature is 80 degrees, 15 minutes. It turned out very tasty. She grazed cheese in her, yummy turned out.