The subtleties of cooking some dishes: how to cook corn porridge on the water

Corn cereal - a delicious and nutritious dish. But to make it really appetizing, you need to know some culinary delicacies.

Porridge from corn groats

How to cook corn porridge on water? And it's complicated, and simple. First of all, only small grinding is suitable for it. Secondly, since corn collects moisture even in relatively dry areas, it is necessary to dry the groats before cooking - in the oven or in a frying pan. And to sift, because even in factory packages often there is a husk from the heads. Thirdly, the dishes are also an important detail, especially for those who study how to cook corn porridge. On water or milk - in any case, it should be cooked in a small thick-walled cast iron. In it, groats will not burn, as it can happen in an enamel saucepan, but evenly boil. Fourthly, it is very important to guess the correct ratio of water and cereals. Of course, recipes indicate certain standards, but they do not always work. Therefore, in how to cook corn porridge on the water, so that it turns out delicious, you will understand gradually, the skill comes with practice.

Canned corn porridge

The technology of preparation, in principle, is simple. The water is poured into the pot of iron in a ratio of 1: 3. That is, if one grains a half kilogram, then the liquid is one and a half liters. Or on 2 glasses of "corn" 6 - liquids. It must be brought to a boil, and strong. Salt. Then fill the rump. And here is another difficulty of how to cook corn porridge on the water. Put a small handful first, stir. When the boiling starts again, add the rest. Or do it differently: pour a thin stream, stirring all the time. It is important to avoid the formation of lumps. To do this, use a wooden spatula, which is inserted into the center of the cast iron. It is cornmeal porridge that interferes with it. On the water, if it is prepared, this is easier, because boiling should be no less than average. But the milk should be watched so that it does not run off. The process lasts 25-30 minutes. After that, the fire should be gradually reduced, without stopping stirring. Pay attention to the required degree of density. Want less - remove from the fire immediately. We need more - let it be more than 10-15 minutes. Fill with butter or sour cream, onion roast - and on the table!

Corn porridge with garlic and cheese

One of the variants of the dish, which is called "corn porridge" (recipe on water) is the Moldovan hominy. Its analogue has been known since the time of ancient Rome and was called polenta. Unlike ordinary crumbly porridge, hominy is cooked with a thick, steep knead, and when it is shaken out of the cast iron, it does not lose its round shape, like a pie. It is cut into slices and is used either as an independent dish or as a side dish. Make the porridge salty and sweet, savory and lean. Try to cook this: boil water for 4 tablespoons of cereal, melt in it 4 tablespoons of butter, a little salt and make a porridge of medium density. Take 250 g of chicken and a little (enough 50 grams) of bacon. Finely chop them and fry in vegetable oil until cooked, flavored with condiments. Add 2 tablespoons of cottage cheese (fat content does not matter), mix it. Pour the porridge in a frying pan, mix with meat, fry again. Serve, sprinkle with herbs, offer mayonnaise and ketchup. An unusual dish is very tasty!

Eat with pleasure!