You will need
- For corn porridge on the water:
- 1 Cup corn grits;
- 2.5 cups of water;
- salt;
- butter.
- For corn porridge
- cooked in the oven:
- 1 Cup corn grits;
- 3-4 tablespoons seedless raisins;
- salt;
- sugar;
- butter;
- 2.5 cups of water.
- For corn porridge with pumpkin:
- Cup corn grits
- 300 g pumpkin;
- 50 g butter;
- 2 tablespoons of honey;
- 100 ml cream;
- salt.
Instruction
1
Corn porridge on the water
Thoroughly rinse corn grits. Pour in a pot of water, put on the stove and boil. Once the water comes to a boil – add grits, stir and boil it again. Water and cereals take in a ratio of 1:2 ( one part corn grits to two parts water). When the porridge boils, lower the heat, add salt, cover pot and cook for thirty minutes until thickened, stirring occasionally periodic. Then remove the pan from heat, add butter, stir. Wrap the pot with a towel and allow porridge to stand for hours. In this savoury corn porridge, you can add fried onions, tomatoes, mushrooms, bell pepper, and cheeses such as feta or feta. Cheese should be cut into small cubes, just before serving, put in a pot of porridge and stir.
Thoroughly rinse corn grits. Pour in a pot of water, put on the stove and boil. Once the water comes to a boil – add grits, stir and boil it again. Water and cereals take in a ratio of 1:2 ( one part corn grits to two parts water). When the porridge boils, lower the heat, add salt, cover pot and cook for thirty minutes until thickened, stirring occasionally periodic. Then remove the pan from heat, add butter, stir. Wrap the pot with a towel and allow porridge to stand for hours. In this savoury corn porridge, you can add fried onions, tomatoes, mushrooms, bell pepper, and cheeses such as feta or feta. Cheese should be cut into small cubes, just before serving, put in a pot of porridge and stir.
2
Polenta cooked in the oven
Pre-soak the raisins in cold water. Rinse the barley, put in a ceramic pot or heavy-bottomed pan and cover with boiling water. Add the sugar, salt, raisins and butter. Mix well, cover and place in half an hour in a preheated 200 degree oven. When grits are soft, remove porridge from oven, stir and put again in the oven, not covering it with a lid, until Golden brown. Separately to the table is served with cereal milk.
Pre-soak the raisins in cold water. Rinse the barley, put in a ceramic pot or heavy-bottomed pan and cover with boiling water. Add the sugar, salt, raisins and butter. Mix well, cover and place in half an hour in a preheated 200 degree oven. When grits are soft, remove porridge from oven, stir and put again in the oven, not covering it with a lid, until Golden brown. Separately to the table is served with cereal milk.
3
Corn porridge with pumpkin
Cook in salted boiling water corn grits until soft. Peel the pumpkin and cut it cubes. Pour into a pot or deep pan with a little water, add the butter, honey and cream. Put the pumpkin and cook for ten-fifteen minutes. In a ceramic pot put, alternating with one layer of porridge, a layer of pumpkin. Cover and place in a preheated 160 degree oven for thirty minutes. Then remove the pot, remove the lid and let it cook gently for mess another twenty minutes before formation of a crust.
Cook in salted boiling water corn grits until soft. Peel the pumpkin and cut it cubes. Pour into a pot or deep pan with a little water, add the butter, honey and cream. Put the pumpkin and cook for ten-fifteen minutes. In a ceramic pot put, alternating with one layer of porridge, a layer of pumpkin. Cover and place in a preheated 160 degree oven for thirty minutes. Then remove the pot, remove the lid and let it cook gently for mess another twenty minutes before formation of a crust.
Note
A total of porridge of corn flour is cooked at least an hour. In the process of cooking it should increase in volume by 2-3 times.
Useful advice
If the polenta turned out thicker than I would like, dilute it with warm milk, cream, yogurt or fruit puree.
