Ingredients for Making Corn Porridge
- Corn grits 1 cup
- Filtered pure water 2, 5 cups
- Butter or ghee to your liking
- Table salt to your liking
- Sugar to your liking
- Raisins (seedless) 3-4 tablespoons
- Main Ingredients
- Serving 4 servings
- World Cuisine
Inventory:Cutlery, Deep bowl, Saucepan, Cooking spoon, Small glass, Oven, Serving plates
Cooking corn porridge:
Step 1: Prepare the grits.To prepare corn porridge, the first thing to do is to rinse the corn grits in warm water and rinse until you are sure that there is no waste, husks or debris left in the grits. After the cornmeal is washed, it is necessary to soak the raisins. Very often, before drying, grapes are not washed so that it does not deteriorate later. That is why you should soak raisins before use, then rinse them in running cold water and soak them again in boiled water. If raisins, in your opinion, are not very clean, then first you need to soak them in kefir, since sour-milk products are perfectly cleaned. Pay special attention to light raisins, because it is most often chemically treated to preserve a beautiful color. Need him for 15 minutes soak in warm water, and then rinse thoroughly under running water.
Step 2: Cook the porridge.After the cereal has been washed, it is necessary to pour hot water into the pan with it, so that there is more water about 2 fingers from cereals, then add salt and sugar to it to your liking, as well as butter and pre-soaked and refined raisins. Mix everything, close the lid and put in a preheated oven up to 140 degrees. Boil until soft, it takes about 20-25 minutes.
Step 3: Add the butter and bring the porridge to readiness.Porridge need stir every 5 minutes (otherwise, it will stick to the pan). Then, if desired, you can add the butter to the porridge again and put in the oven for 10 minutes, but without the lid. Bake porridge until golden brown.
Step 4: Serve the corn porridge.Corn porridge should be served to the table hot on portioned plates. If you wish, you can also add butter to each serving of porridge. This dish can be served for breakfast, decorating porridge with fruits, berries, jam, dried fruits. If you want to serve corn kazha as a dinner, you can fantasize a little and serve it with cheese, toast, with sauce. Good appetite!
- - If it turns out a little thick, porridge can be diluted with yogurt, milk or fruit puree.
- - If corn porridge is included in the children's menu, then berries, jam or dried fruits will be a good addition to it.
- - If you use the dish on a daily table, then pepper, tomatoes, onion frying, or for example, not quite salty cheese - suluguni can serve as an addition to corn porridge. Usually it is added at the end of cooking in small pieces directly to the pan.