Corn cereal - a delicious and nutritious dish. But to make it really appetizing, you need to know some culinary delicacies.
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 croup before cooking - in an oven or in a frying pan. And to sift, because even in factory packages often there is a peel 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 are not burned, as it can happen in an enameled pan, but evenly boiled. 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.
The technology of cooking, in principle, is simple.Water is poured into the cast iron in a ratio of approximately 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 fall asleep croup. And here is another difficulty of how to cook corn porridge on the water. Put first a small handful, stir. When the boiling starts, add the rest. Or act differently: rinse with a thin trickle, 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 also interferes with corn porridge. 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 still be 10-15 minutes. Fill with butter or sour cream, onion roast - and on the table!
One of the dishes, which is called"Corn porridge" (recipe on water) - 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. Put 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!
