Corn porridge recipes. Corn grits: useful properties, recipes. To taste healthy porridge, you need

1. First of all, you need to boil the corn porridge in well salted water, add butter at the end of cooking, mix the porridge well and leave to brew. The proportions of porridge and water 1: 2.5. For the meatballs, I used ready-made porridge.
2. In the finished cooled porridge, add 2 eggs, chopped green onions, garlic passed through a press, and black pepper.
3. Next, mix everything well and add flour. Flour should be added until the dough is thick enough to make the meatballs.
4. Knead the porridge with flour well and form balls, which we then roll in the remaining flour and lightly crush, making the shape of a cutlet.
5. Fry each cutlet in sunflower oil on both sides until golden brown.

You can serve such meatballs with ketchup, sour cream or sour cream sauce with garlic and herbs.

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Enjoy your meal!

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Healthy and delicious cornmeal porridge is a good start to the day for those who keep fit and eat right! Porridge is quick and easy to cook in water or milk, for a child or an adult.

Corn grits are cooked shortly before consumption. Hot, freshly cooked groats are soft and tasty.

Corn groats - 150 g (or 1 glass)
Water - 400 ml (or 2 glasses)
Milk - 400 ml (or 2 glasses)
Butter or vegetable oil - 2 tbsp. spoons
Salt, sugar - to taste

Rinse the corn grits under warm running water.

Pour boiling water into the washed cereal, salt, stirring, and cook over low heat until moisture is absorbed, without covering the pan with a lid.

Then pour boiling milk into the porridge, stir and continue to cook over low heat for another 15-20 minutes, stirring occasionally.

Remove the prepared porridge from the heat, close the pan tightly with a lid and let it stand for 5 minutes, then put on plates. It turns out a porridge of medium density. Serve butter and granulated sugar to the porridge (to taste). Enjoy your meal.

Recipe 2: creamy cornmeal porridge in a slow cooker

A traditional recipe for milky corn porridge in a multicooker is usually prepared for breakfast. Instead of butter, I add kaymak to corn porridge - this is cream with a fat content of more than 40%.

Corn groats - 100 g
Kaymak (heavy cream) - 50 g
Milk - 100 ml
Sugar - 1 tbsp. l.
Salt to taste
Water - 300 ml

Prepare foods for cooking corn porridge in a slow cooker. It is important to respect the indicated proportions.

Turn on the multicooker in the "Groats" mode for 25 minutes. Mix corn grits with sugar in a multicooker bowl.

Pour water and close the lid of the multicooker.

After 25 minutes, pour milk into the multicooker bowl and add the kaymak, mix everything.

In order for the corn grits to boil better, turn on the "Multipovar" mode for 20 minutes, setting the porridge temperature to 90 degrees.

After 15 minutes, at the end of cooking, add salt to the porridge to taste. Creamy corn porridge in a slow cooker is ready.

Enjoy your meal!

Recipe 3, step by step: delicious cornmeal porridge

How to cook corn porridge? It can be cooked in water or milk. My cooking option provides for simultaneous cooking with water and milk (first, the cereal is boiled in water, and then milk is added).

In the process of cooking, I add a bit of salt, sugar to taste and always vanilla. The result is a very tasty corn porridge, you can eat two servings in a row - so delicious!

Corn groats 1 cup
Water 3 glass
Milk 2 glass
Salt 1 pinch
Sugar 2 tbsp. the spoon
Vanilla ½ sachet
Butter portioned

Pour cereals into a cooking pot.

Fill it with water and see this picture as in the photo. Groats always give away starch and all the garbage that somehow ends up in the bag. We wash the cereals until pure water... I washed the corn ten times.

Pour clean cereals with filtered water. We put the pan on the fire, first bring it to a boil over high heat, then we minimize the heat and cook until the cereal is completely absorbed.

This is such a dense and thick corn porridge, but it is not ready yet. It needs to be cooked by adding milk.

Pour cold unboiled milk into a saucepan.

Stir the porridge, add a pinch of salt, a couple of tablespoons of sugar (be guided by your taste) and vanilla. We put on fire. Cook on the lowest heat until tender and stir periodically (the porridge is capricious, it burns to the bottom of the pan with pleasure).

That's all the tricks for answering the question of how to cook corn porridge. You can serve it immediately.

Recipe 4: cornmeal porridge on the water (step by step photos)

Corn grits - 80 g (can be substituted with corn flour)
Drinking water - 180 ml (milk can be used)
Salt - a pinch
Butter - for serving (the amount can be any)

Pour the groats on a flat surface and sort out the debris.

Transfer it to a fine iron sieve and rinse under running water.

Transfer the cereal to a cooking pot. It is desirable that the dishes have a thick bottom, so the porridge will not burn.

Pour drinking water over cereals and add a pinch of salt.

Place the pot on the stove, bring to a simmer, simmer and simmer the porridge with the lid closed for about 20 minutes. Then remove the pan from the stove, cover with a warm towel and evaporate the food for another 15 minutes.

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

Stir the food.

Place the corn porridge on a serving plate and serve hot.

Recipe 5: how to cook sweet cornmeal porridge

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

Pour boiling water over the cereals, add a pinch of salt, set on fire. The fire should be minimal, we stir the cereal all the time, it absorbs water very quickly, and can burn.

When the cereal begins to lag well behind the walls and bottom, you can fill it with milk, with sugar dissolved in it (about 2 tbsp. L.).

Heat milk in a separate bowl, but do not boil it. Add it to the cereal in small portions, stirring well, rubbing the lumps until smooth.

How much to cook corn porridge in milk? Cook covered for 20 minutes on low heat, stirring occasionally.

Add butter to the finished dish. Wrap a saucepan with porridge with a blanket for 15-20 minutes.

Serve sweet hot porridge with berries or fruits. You can add dried apricots, raisins, fresh bananas, apples or strawberries. Deliciously pour the fruit on top with a spoonful of liquid flower honey.

Recipe 6: healthy cornmeal porridge with milk

Bright and nutritious corn porridge with milk will surely please your home-grown people if you serve it for breakfast with ghee and aromatic honey. Neither adults nor kids will refuse such a dish, who, by the way, ask to supplement the porridge with raisins or chopped bananas.

So that you do not get too thick a dish, remember that the proportion of cereal and liquid is 1: 3, that is, for 100 g of cereal you will need to take 300 ml of liquid: water, milk, etc. If you like unsweetened cereals , then limit the amount of granulated sugar and honey.

100 g finely ground corn grits
100 ml of water
200 ml milk
2 pinches of salt
2 tbsp. l. granulated sugar
2 pinches ground cinnamon
1 tbsp. l. melted butter
1 tsp honey

Pour salt and granulated sugar into a saucepan or saucepan with a non-stick bottom, cauldron.

Pour in water and milk of any fat content. To make the cereal swell faster, it is not recommended to cook it in milk - it is poorly absorbed, so some of it is replaced with water. If you don't have milk available, you can mix water and condensed milk sugar into a dish.

Place the container on the stove and bring its contents to a boil, adding ground cinnamon. As soon as the liquid boils, reduce the heat to low.

We will add the corn grits, immediately stirring it with a whisk with the liquid so that no lumps form. It will be much more difficult to do this with a fork. Let the porridge simmer in the container for about 1-2 minutes - during this time it will gurgle, so it is best to cover the container with a lid.

Put the finished porridge in a bowl or deep container, add melted butter and fragrant honey: May, lime, acacia, buckwheat. Let's serve the dish to the table hot. If desired, other sweet ingredients can be added to corn porridge with milk: jam, jam, nutella, nuts, etc. Since children love liquid porridge, it can be diluted in a plate with chilled milk and served warm to the children.

Recipe 7: cornmeal milk porridge on the stove

Corn groats 100 g
Milk 250 ml
Water 250 ml
Butter 30 g
Sugar to taste
Salt 1 pinch

Rinse the corn grits.

Pour the cereals into a saucepan.

Add salt and sugar.

Add butter.

Pour in water.

And milk. Cook over low heat for 30-35 minutes, stirring occasionally.

Recipe 8, simple: milk corn porridge (step by step)

corn grits - 180 g,
milk - 400 ml,
granulated sugar - 35 g,
butter - 30 g,
salt - 1 teaspoon

Pour the required amount of corn grits into a saucepan with a rather thick bottom. Corn absorbs moisture very well, so it is necessary to carefully approach the preparation of the porridge, so that later you will not regret the results obtained.

Pour about 2-3 glasses of water into a saucepan and bring to a boil over low heat.

Add sugar and salt.

Set the fire to the lowest setting and cook until a significant portion of the water is absorbed. At this stage, the corn grits should expand in volume but still be firm on the inside.

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

The cereal will begin to become soft and thick over time, so if necessary, add the remaining milk in small portions. Almost finished porridge should have a liquid appearance, since with the beginning of cooling it will acquire a denser consistency.

Add butter and remove from heat. Cover with a lid and let it rest for a couple of minutes. Porridge will be even tastier if served with ground nuts, jam or honey.

Recipe 9: how to cook corn porridge for a child

Corn porridge is a favorite delicacy not only for adults and children, but also an irreplaceable part of the diet of babies. It is the most useful, tasty and easy to digest for babies. It contains a lot of vitamins that babies need for healthy development. These are phosphorus, thiamine, pyridoxine, iron, calcium, starch, riboflavin. An important factor is that it does not contain gluten, a known allergen. You can add babies to the diet from the age of eight months.

Corn grits 100 grams
Milk (it is better to take with a content of 2.6% fat) 200 ml (1 glass)
Water 350 ml.
Sugar 40 grams
Fine salt one pinch
Butter (high fat content) 5 grams
Optionally (for decoration) berries (cranberries, lingonberries), nuts (walnuts, cashews), apples, bananas.

We thoroughly rinse our cereals with warm water, until all the debris is gone, the husk and the water ceases to be cloudy. Soak in warm water for 15 minutes to swell.

Place the groats in a thick-bottomed saucepan, preferably a cauldron.

Pour water into our saucepan and bring to a boil. Stir and crush the lumps.

Add sugar and salt after thickening. Stir, pour in half the milk. Stir constantly, pour in the rest of the milk. Bring to a boil, add butter. The consistency must be liquid.

When it thickens, you can serve it to the table, garnish to taste with various additives. Corn porridge with corn grits milk is ready. Cooking time 45 minutes.

Recipe 10: how to properly cook corn porridge

Corn porridge is useful not only for children, but also for adults. People on a diet or exercising should pay attention to this recipe. Corn porridge cooked in milk is full and light at the same time. Rich in vitamins, it will give you a boost of vivacity for the whole day.

Corn grits - ¼ st
Water - 2 tbsp
Salt - ¼ hl
Milk (3.2%) - 1 tbsp
Sugar - 1 tsp
Butter - 30 g

We take corn grits, put it in a saucepan and fill it with cold water.

We put a saucepan with cereals over medium heat and bring to a boil. Then we reduce the heat, salt and, stirring constantly, cook the cereals until tender.

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

Turn off the gas, pour sugar into the porridge, add oil, mix.

Cover the pot with porridge with a lid and wrap it for twenty to thirty minutes with a kitchen towel.

As a result, we get tasty and rich corn porridge, which can be served both for breakfast and for dinner. Enjoy your meal!

It often happens that children either do not eat porridge, or we cook too much, and then we don’t know where to put the leftover porridge! Why throw it away? After all, you can cook so many delicious things !!!
I have prepared various recipes!

CUTLETS WITH MEAT AND WHEAT

Products:
300 g minced pork + beef
200g boiled millet porridge
1 onion
1 egg
slice of bread
salt

Preparation:
Mix the minced meat with porridge well. Chop the onion finely and add to the minced meat. Pre-soaked bread, also add to the minced meat. Salt, break an egg into the minced meat, mix everything thoroughly. Form cutlets, you can roll in breadcrumbs or flour. And fry on both sides until golden brown.

COOKIES FROM PERISH

Products:
2 eggs
300 g of boiled millet porridge
150 g sugar
a handful of raisins
a handful of peanuts
200 g butter
flour

Preparation:
Grind eggs with sugar, add melted butter, mix. Add porridge, nuts, raisins and mix. Then gradually stir in the flour until the dough is in the shape of the gingerbread. Form the gingerbread cookies and roll them in flour, then on a greased baking sheet. And bake at 200 degrees until tender.

BISCUITS FROM MANNA Porridge

Products:
semolina porridge - 250-300 g
butter - 100 grams
egg - one piece
sugar - 150 grams
peeled sunflower seeds - 1/2 cup
flour - 2/3 cup
vegetable oil - 2-3 tbsp. spoons
baking powder - 1/2 tsp
dark chocolate - 100 grams
vanilla sugar - to taste

Preparation:
Grind the peeled sunflower seeds using a blender with the addition of vegetable oil into a homogeneous mass.
Beat the softened butter with a mixer with salt, sugar and vanilla sugar. Add eggs and beat until smooth. Then add the seed paste and mix. Add semolina porridge, put chopped chocolate into small pieces and mix. Add the sifted flour mixed with baking powder and knead into a thick, slightly sticky dough. Put the finished dough in the refrigerator for 1-2 hours.
After the time has elapsed, we will form balls with a diameter of 2-2.5 cm from the dough and put on a baking sheet covered with baking paper, at a distance of 3 cm from each other.
We bake at 180 degrees for 12-15 minutes until golden edges are formed. Then remove the baking sheet from the oven and leave for 10-15 minutes, after which we remove the cookies with a spatula.

MANNA CAKE

Products:
For the test:
sugar - 1 glass
butter - 4.5 table. spoons
flour - 3 cups
soda - 1 tsp. the spoon
milk - 2.5 table. spoons
honey - 2.5 table. spoons.
For the cream:
semolina - 5 table. spoons
milk - 1 liter
sugar - 1.5 cups
butter - 300 gr.

Preparation:
Combine butter, sugar, honey and soda with milk, stir, heat on a steam bath until the food is thawed. Take out the bowl and add the flour. Divide the resulting dough into nine parts, roll out each with a pancake and bake for several minutes. Boil semolina porridge in milk, cool, grind with sugar and butter. Lay the prepared cakes on top of each other, smearing well with this cream, the ninth last cake can be crumbled and sprinkled on top of the cake.

BUCKLET CUTLETS

Products:
300 g buckwheat porridge
300 g minced pork + beef
salt
1 small onion
1 clove of garlic
1 egg.

Preparation:
Skip buckwheat porridge through a meat grinder with a raw small onion and a clove of garlic.
Add minced meat and egg to the resulting buckwheat mixture.
Salt. Mix everything well. Form patties and coat in flour or breadcrumbs.
Fry until golden brown on both sides.

RICE ROLL WITH PEACH

Products:
peach - one piece. (can be made from canned compote)
rice porridge 250 grams
egg - one piece.
butter - four tablespoons
sugar - two tablespoons

Preparation:
Grind the cooled porridge with a blender, add sugar, an egg, 1 tablespoon of oil and mix everything well. We spread the rice porridge on gauze soaked in water; put a finely chopped peach in the middle of the path. We form a roll, gradually removing the gauze.
Prepare the roll in a double boiler (25-30 minutes) or bake in the oven. For a baked roll, place it on a greased baking sheet and bake for 15–20 minutes at 180 ° C until golden brown.

BAKING WITH RICE AND CHEESE

Products:
boiled rice 250 -300 g
cottage cheese - 200 grams
sugar - three tablespoons
eggs - three pieces
apple - one piece
raisins - 80 grams
sour cream - one tablespoon

Preparation:
Cool the finished rice, then add the grated cottage cheese, pre-beaten with sugar and two eggs mixture, a little vanilla sugar and raisins.
Then wash, peel, cut the apple into small pieces and add to the rice mass. Mix everything well and put in a form greased with vegetable oil and sprinkled with breadcrumbs. Lubricate the top with sour cream mixed with an egg.
Bake in a preheated oven to 220-230 degrees until golden brown.

Corn porridge rolls

Products:
150 g corn porridge
115 g flour
150 g butter
80 g sugar
2 yolks
a pinch of salt

Preparation:
Grind softened butter with sugar and salt, add yolks, porridge and flour, mix.
Knead the dough with your hands, roll into a ball and leave for 30 minutes.
Then place the dough in a pastry bag with an asterisk attachment and place it in a crescent shape on a 10 cm long, greased and floured baking sheet. Bake for 20 minutes at 200 gr. Sprinkle with powder.

CORN CUTLETS

Products:
250 g corn porridge
0.5 cups flour
vegetable oil for frying.

Preparation:
Twist the corn porridge with a meat grinder, add a little flour and mix. The mass should be tight. We form cutlets from it, for this we roll one spoonful of porridge in flour, press with our hands until a ball is formed.
The cutlet, boned in flour, should not crumble and stick to your hands.
Next, fry in a preheated pan in vegetable oil until golden brown.
Serve with salads, but you can also serve as a separate dish.

CORN COOKIES

Products:
150 g butter
3/4 cup sugar
1 egg
1.5 cups flour
0.5 cups cooked corn porridge
1 tsp baking powder
1/4 tsp salt
1 tsp vanilla

Preparation:
Mix 150 g butter with 3/4 cup sugar to achieve the consistency of sour cream. Add one egg and beat the mixture thoroughly.
Mix separately one and a half cups flour, half a cup corn porridge, a teaspoon of baking powder, and 1/4 teaspoon of salt.
Mix both masses, add one teaspoon of vanilla and mix thoroughly. Add 1/2 tbsp, if desired. raisins.
Roll the dough into a ball and wrap it tightly in plastic wrap. Place the dough in the refrigerator for an hour to harden.
On a well-floured surface, roll out the dough into a layer 5 to 6 mm thick.
Cut out cookies with a diameter of 7 - 8 cm with cookie cutters and place on a lightly oiled baking sheet at a distance of 2 - 3 cm from each other.
Bake the cookies in an oven preheated to 180 degrees for 10 to 12 minutes, until the edges are lightly browned.
Store cookies in a tightly resealable jar.

In addition to the fact that corn grits are extremely healthy and nutritious, when cooked correctly, they still have very decent taste characteristics. By including such culinary compositions in your diet, each housewife will satisfy the needs of the entire family.

What to cook with corn grits?

If corn grits are available, recipes for preparing meals from it will help to apply the product in home cooking effectively and tasty.

The easiest way to cook cereals is to cook porridge from it, using water, milk or broth as a liquid base. It is easy to diversify the classic taste of such a dish by adding vegetables, fruits or meat components.
If you add a serving of wheat flour to the base ingredient, you get delicious baked goods from corn grits: cookies or bread, pancakes or pancakes, all kinds of pies or casseroles.
Corn grits are the basis for the preparation of many traditional dishes of different nations. Among them are the popular Italian polenta, Moldavian or Romanian hominy, Georgian mchadi flatbread.

Milk cornmeal porridge - recipe

A delicious porridge made from corn grits with milk can be an ideal dish for a dietary table, baby food and the diet of those who try to eat healthy wholesome food. In order for the cereal to boil well, it is initially boiled until half cooked in water, and then continue cooking with milk.

Ingredients:

corn grits - 1 glass;
water - 2 glasses;
milk - 2 glasses;
granulated sugar - 1 tbsp. the spoon;
butter - 2 tbsp. spoons;
salt - 1/3 teaspoon.

Preparation

The groats are poured into boiling water and boiled with stirring until the liquid is completely absorbed.
Milk heated to a boil is poured in, the mass is salted, sweetened to taste and cooking is continued with frequent stirring for 20 minutes.
The prepared porridge is served hot, supplemented with butter.

Cornmeal porridge on water - recipe

If the topic for studying with a novice housewife is corn grits, recipes for making an elementary side dish from it or an independent dish with the addition of meat or other components should be considered as a matter of priority. The easiest way is to cook a thick porridge in water, which, if desired, supplement with meat.

Ingredients:

corn grits - 150 g;
water - 800 ml;
pork - 500 g;
onions and carrots - 1 pc.;
vegetable oil - 2 tbsp. spoons;
salt, ground black pepper.

Preparation

Medium-sized meat is fried in vegetable oil.
Add chopped onions and grated carrots, brown for 15 minutes.
Lay corn grits, pour in boiling water, season the mass to taste.
After boiling again, corn grits with meat should simmer over low heat for about 40 minutes.
Stir the dish from time to time.

Mamaliga from corn grits - recipe

Further, how to cook one of the national dishes of Moldovan cuisine, which is also extremely popular among the peoples of the Caucasus. Like all traditional dishes from corn grits, hominy has its own characteristics of preparation and serving. The hot porridge is sprinkled with grated cheese, feta cheese, supplemented with melted cracklings, mushroom frying, or simply sprinkled with sugar or poured with honey, jam (for the sweet version).

Ingredients:

corn grits - 150 g;
water - 800 ml;
salt.

Preparation

In a cauldron or a saucepan with a thick bottom and walls, heat the water to a boil, add some salt to taste, and gradually add corn grits, while continuously stirring the contents of the pot.
Cook the porridge with frequent stirring for 40 minutes, maintaining a minimum heat under the container.
Thick corn grits hominy is served hot.

Corn grits soup - recipe

You can prepare delicious meals for the first of corn grits both according to intricate and multicomponent recipes, and according to simple and concise recipes, using those for subsequent culinary experiments. You can cook the soup in chicken or beef broth, and for the lean version with mushrooms or just in water.

Ingredients:

water or broth - 1.5 l;
potatoes - 5 pcs.;
onions and carrots - 1 pc.;
oil - 2 tbsp. spoons;
greens - 0.5 bunch;
bay leaf - 1 pc .;
allspice peas - 2 pcs.;
salt pepper.

Preparation

Pour the prepared cereal into boiling water or broth, cook for 45 minutes.
Lay potato cubes, and after 5 minutes of boiling, onions and carrots sautéed in butter.
Season the soup with corn grits, add laurel, pepper, herbs, warm the potatoes until soft and serve.

How to make corn grits polenta?

From Italian cuisine, which is essentially nothing more than the preparation of well-boiled corn porridge. In Italy, the dish is prepared from corn flour, served with a wide variety of sauces, and is used as a basis for all kinds of casseroles, snacks and even desserts.

Ingredients:

corn grits - 1 glass;
water - 4 glasses;
salt.

Preparation

Corn grits are ground in a coffee grinder to obtain flour.
Boil water, add some salt.
While stirring continuously, add cornmeal to the boiling liquid.
Cook the mass with frequent stirring until it thickens or until the moment when the mass will hold on to the spoon and move away from the walls of the dishes.

Cornmeal cutlets

For vegetarians or fasting people, cornmeal dishes will be of interest, the recipes for which are performed without the addition of oil and other animal products, and the result is quite suitable for an independent meal. Ruddy cutlets made from thick corn porridge can be served with vegetables or gravy for dinner, lunch or breakfast.

Ingredients:

corn grits - 0.5 cups;
potatoes - 2 pcs.;
greens to taste;
vegetable oil - 50 ml;
sour cream or lean mayonnaise - 2 tbsp. spoons;
salt pepper.

Preparation

Grits are poured into boiling, salted water and cooked with stirring until soft boiled.
After cooling, add chopped potatoes, herbs, a spoonful of butter and sour cream to the porridge.
Salt the mass, pepper, mix.
Round cutlets are made and fried in vegetable oil on both sides.

Corn grits pancakes

Dishes made from corn grits are a real find for those who are contraindicated in the use of gluten and, as a result, baking from wheat flour. In addition, with a skillful approach, such culinary creations turn out to be surprisingly tasty and will appeal to any picky eater. You can verify this by preparing ruddy pancakes according to the following recipe.

Ingredients:

corn grits - 200 g;
milk - 250 g;
eggs - 2 pcs.;
sugar - 3 tsp;
salt - a pinch;
vegetable oil - 2 tbsp. spoons.

Preparation

Grind the groats in a coffee grinder until flour is obtained, after which they are mixed with salt and sugar.
Beat eggs with milk separately, stir in to dry ingredients, stirring with a whisk until the lumps dissolve, add butter.
Pancakes from corn grits are baked in the traditional way in a preheated pan.

Homemade cornmeal cookies

By following the following recipe, it will be possible to prepare, which should be taken of the finest grind or grind for a more delicate taste of finished products in a coffee grinder. If you don't want to use citrus zest, you can flavor the base with vanilla or cinnamon.

Ingredients:

corn grits and wheat flour - 150 g each;
butter - 170 g;
eggs - 2 pcs.;
sugar - 150 g;
salt - a pinch;
orange or lemon zest - 1 tsp.

Preparation

Combine cereals with flour and a pinch of salt.
In another container, grind butter with sugar, add eggs one at a time, beat.
Stir the egg mass into the flour mixture, spread portions of the resulting dough on parchment.
Cookies are baked at 190 degrees for 15 minutes.

Corn grits

When looking for lean corn grits or gluten-free versions, the easiest thing to cook is. In contrast to classic products baked from semi-liquid dough, according to this recipe, the dishes are made in the form of round cakes from a thick custard corn base.

Ingredients:

corn grits - 2 cups;
water - 2.5 cups;
granulated sugar - 2 tsp;
salt;
frying oil.

Preparation

Corn grits are turned into flour using a coffee grinder, mixed with sugar and salt.
Bring water to a boil and, adding a little to the dry mixture, knead a dense but soft dough.
Form round pancakes and fry them in heated vegetable oil until blush on both sides.

Bread with corn grits in the oven

Surprisingly aromatic, bright, sunny in color and amazingly tasty, it turns out, which, as in other cases with baked goods, is preferably grinded for a smaller caliber or state of flour in a coffee grinder. Fresh yeast can be replaced in the recipe with two tablespoons of dry ones.

Ingredients:

corn grits and wheat flour - 200 g each;
milk - 250 ml;
fresh yeast - 40 g;
granulated sugar - 1 tbsp. the spoon;
egg - 1 pc.;
oil - 1 tbsp. the spoon;
salt - 1 tsp.

Preparation

Dissolve sugar in warm milk, dissolve yeast and leave it warm for 15 minutes.
Add a mixture of beaten eggs with salt and wheat flour with chopped groats.
Knead the dough by adding oil, leave it to approach for 2-3 hours, knead once in the process.
Spread the round tortilla on parchment sprinkled with flour, and bake the bread for 45 minutes at 180 degrees.

Corn grits casserole

A casserole made from corn grits, the recipes of which differ in composition and final taste, always turn out delicious, nutritious and appetizing. The idea of \u200b\u200bpreparing such a dish will seem especially appropriate if there is ready-made corn porridge or polenta left after yesterday's dinner.

Ingredients:

corn grits - 300 g;
water - 1 l;
fresh or sun-dried tomatoes - 400 or 150 g;
canned corn - 40 g;
green onions - 1 bunch;
pesto sauce - 100 g;
mozzarella - 200 g;
pine nuts - 50 g;
oregano - 2 pinches;
salt, pepper, basil, olives.

Preparation

Pour the groats into boiling water, add some salt and boil with stirring until they thicken and cook.
After cooling, the porridge is supplemented with green onions, corn, pepper and oregano, laid out in a mold, leveled.
Grease the pesto casserole on top, lay out tomatoes, mozzarella and nuts.
The dish is sent for 20 minutes in an oven heated to 180 degrees, served with basil and olives.

Mchadi from corn grits

Like other Georgian dishes from corn grits, mchadi are prepared from a laconic set of ingredients, and they turn out to be nutritious, aromatic and ruddy. Products can not only be fried in a pan, but also baked in the oven until blush. Tortillas are served with slices of suluguni, other cheese or bacon.

Ingredients:

corn grits - 2 cups;
water - 2 glasses;
salt - 0.5 tsp;
frying oil.

Preparation

The groats are ground in a coffee grinder to flour.
Salt is added to the flour and, adding portions of water heated to a boil, knead first with a spoon, and then the dough with your hands.
Tear off portions of dough, roll balls out of it, gently press.
Fried in a pan until blush on both sides.

Cornmeal pie

If you are fed up with the usual homemade baking recipes, and you want to try something new, it's time to bake. To avoid the feeling of hard grains in the finished product, it is preferable to grind them before obtaining a coarse flour structure.

Ingredients:

wheat flour - 1 glass;
corn grits - 1 glass;
kefir - 1 glass;
sugar - 150 g;
eggs - 2 pcs.;
oil - 2 tbsp. spoons;
baking powder - 1 tbsp. the spoon;
raisins - 100 g;
margarine - 50 g;
salt, vanilla, powdered sugar.

Preparation

Beat eggs with sugar.
In another bowl, mix the dry components, pre-grinding the cereal in a coffee grinder.
Add the egg mass, kefir, vegetable oil and margarine, mix and beat a little.
Add raisins, transfer the mass into a mold and bake for 40 minutes at 180 degrees.

Corn grits in a slow cooker

Those who are frightened off by the tedious long stirring of porridge during cooking should use a multicooker to prepare it. How much to cook corn grits in the device will entirely depend on the caliber of its grinding and the capabilities of the device: the presence of a pressure cooker function and the power of the device.