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Corn grits porridge

Cooking recipes / Second-course recipes / Garnishes

4 portions of 300 QCal

Corn cereal porridge is a traditional dish of many peoples. They call corn porridge in different ways, but they know that corn grits, the recipes for the preparation of which are quite simple, are one of the most useful, and at the same time porridge is very tasty.

corn cereal - 1 cup, milk - 2 cups, water - 1.5-2 cups, butter - 2 tbsp. spoons, sugar - 1 tbsp. spoon, salt about 1/2 tsp to taste

In order to cook corn porridge, you will need corn cereals, milk, water, butter, sugar and salt.

Pour milk into a small saucepan and bring to a boil. Put aside.

Rinse the corn cereals. Pour water into a large saucepan, pour salt and bring to a boil. Pour cereals into boiling water, stirring constantly.

Cook over a low heat, stirring for about 5 minutes (the water should evaporate almost completely).

Then pour hot milk into the porridge, stir and continue to cook over a low heat for about 15-20 minutes.

The porridge needs to be stirred every 4-5 minutes (otherwise it may stick to the pan).

Put the oil in the finished porridge and mix.

If all 4 portions of porridge are consumed with sugar, then sugar can be added to the pan at the end of cooking, or can be poured individually into each portion.

Serve the corn porridge on serving plates hot. If desired, you can add more butter to each portion. You can decorate porridge with fruits. .

. . . or lemon zest.