Corn porridge with sesame seeds
4 servings
60 minutes
Corn porridge with sesame is a simple yet nutritious dish that pairs wonderfully with European culinary traditions. The history of corn porridge dates back to ancient times when it was a staple in many diets. In this recipe, the combination of corn and millet creates a tender texture and rich flavor, while sesame adds nutty notes. The dish is perfect for breakfast or a light dinner, providing energy and a feeling of fullness due to complex carbohydrates. The porridge is cooked using slow boiling and then 'steamed' under a lid, making it especially soft and airy. It is delicious in both savory and slightly sweet versions without excess fats, making it an excellent choice for balanced nutrition.
1
Measure half a glass of corn and millet groats and rinse well in warm water. Change the water until it becomes clear.
- Cornmeal (polenta): 100 g
- Millet: 100 g
2
Add 2.5–3 cups of water to the pot. You can even add more if you like your porridge runny. Cornmeal is very starchy and absorbs a lot of liquid.
- Cornmeal (polenta): 100 g
- Millet: 100 g
3
Place on medium heat and bring to a boil with the lid closed. Then reduce the heat and slightly open the lid. Cook for about 10 more minutes until the liquid is fully absorbed and small 'craters' remain on the surface.
4
Wrap the pot in a warm blanket or, if the pot has a thick bottom and retains heat well, simply cover it with a lid. Leave it like this for another 10 minutes. In the meantime, grind the sesame in a mill.
- Sesame seeds: 5 g
5
Add sesame and salt to the cooked porridge. You can sweeten it with a tablespoon of sugar if you like, but I prefer it just slightly salted. There's no need to add oil to the porridge since millet, corn, and especially sesame already contain a lot of fat.
- Sesame seeds: 5 g
- Salt: 0.5 teaspoon
