Corn porridge
4 servings
40 minutes
Corn grits are a low-allergenic substance, so even those who are afraid of gluten like fire can eat corn porridge. Hot porridge according to this recipe turns out tender and runny, just like semolina. But, unlike semolina, it is capable of cooling , solidifying and thickening. Therefore, cold porridge can be eaten not only for breakfast, but also for lunch: cut into pieces, fry in a grill pan and serve, for example, with a vegetable salad, it will be terribly delicious.
1
Rinse the corn grits under running water until the water is clear. Pour water into a pot and add the grits. Bring to a boil.
- Cornmeal (polenta): 180 g
- Water: 750 ml
2
When the water starts to boil, lower the heat and cook the porridge for 30 minutes, stirring constantly to prevent the grains from burning.
3
When the porridge thickens, pour in hot milk, add sugar and salt, and cook while stirring for another 5-10 minutes.
- Milk: 250 ml
- Sugar: 1 tablespoon
- Salt: 0.5 teaspoon
4
At the end, add butter to the porridge and mix.
- Butter: 60 g
