Corn porridge with butter
4 servings
35 minutes
Corn porridge with butter is a simple yet surprisingly delicious dish from European cuisine. Its roots trace back to rural traditions where corn was a staple food source. The combination of milk and butter gives the porridge a delicate, creamy flavor with subtle sweet notes. It warms and provides comfort, turning an ordinary breakfast or dinner into true enjoyment. The porridge can be served as a standalone dish or accompanied by fruits, nuts, honey, or as a side to meat and vegetable dishes. Its soft texture makes it ideal for both children and adults, while its simplicity in preparation is invaluable for those who appreciate taste and nutrition in every spoonful.
1
To prepare classic corn porridge, the first step is to mix water, milk, and salt in a small pot and place it on the heat. Once the liquid boils, without reducing the heat, start pouring cornmeal into the pot in a thin stream. Stir continuously to prevent burning and clumping.
- Water: 2 glasss
- Milk: 1.3 glass
- Salt: 1 teaspoon
- Cornmeal (polenta): 1 glass
2
After all the grains are poured out, cover the pot with a lid, reduce the heat to low, and cook the porridge for 30 minutes. It needs to be stirred occasionally. If the grains absorb all the liquid during cooking, add a little water each time you stir.
- Water: 2 glasss
3
When the grains swell and become soft, creamy, and tasty, the porridge is ready. Remove the cooked porridge from the heat and stir in half of the butter.
- Butter: 4 tablespoons
4
Serve the porridge with remaining butter, fruits, or simply as a side dish to snacks, as desired.
- Butter: 4 tablespoons
