Corn grits are an energy product that is sold in all Russian grocery stores. Unfortunately, it is not very popular. This attitude is completely undeserved; due to the mass of beneficial properties, corn grits deserve more attention.

Corn grits are made from dried corn kernels.

This cereal, which is considered the oldest cereal plant in the world, was brought to the European continent from America in the 15th century.

In Spain, where it arrived before other European countries, it was called maize. Corn came to Russia through Turkey and Moldova around the 18th century.

How is corn grits produced?

Corn is distributed on all continents. In Russia, they make cereal from it, which is divided by numbers: 1, 2, 3, 4, 5. The first three numbers are coarse grinding, 4 and 5 are fine grinding. Depending on the size and color, there are known methods for processing it after cleaning the shells and separating the germs. The shelf life from the moment of production of cereals is from 6 to 10 months, depending on the region.

Chemical composition, calorie content and nutritional value

The calorie content of dry corn grits is 330–340 kcal per 100 g. Porridge, which increases by about 3 times after cooking, has about 100 kcal.

The cereal contains the following substances:

• carbohydrates – 55%;
• proteins – 10%;
• fats – 2%;
• dietary fiber – 24%.

Corn grits are unusually rich in healthy elements.

It includes vitamins and mineral salts:

• cobalt;
• calcium;
• gland;
• manganese;
• copper;
• magnesium;
• molybdenum;
• chromium;
• zinc;
• B vitamins;
• retinol;
• vitamins E, PP, H, K.

Corn proteins are unique; they include a number of essential amino acids, but do not contain lysine and tryptophan.

The benefits and harms of corn grits for humans

There are much fewer proteins in corn that cause allergies than in wheat and rye. Corn contains many microelements. It provides a source of rare silicon, which is essential for maintaining healthy tooth enamel.

Corn contains vitamins A and E, which are antioxidants and are good for vision and skin health. As well as B vitamins, which help the normal functioning of the nervous system. Corn porridge cleanses the body well, removing harmful substances from it - toxins and radionuclides. This helps prevent cancer.

The benefits of corn grits have been experimentally tested in America. Elderly people over 65 years of age were given corn porridge to eat regularly. This reduced their risk of developing Alzheimer's disease.

Corn contains substances that strengthen the sheath of nerve fibers, which helps maintain good memory, attention, and learning ability.

Corn porridge can reduce bad cholesterol when consumed regularly and normalize blood pressure, so it is important for heart and vascular diseases.

Corn grits in dishes perfectly cleanse the intestines. Its use has a beneficial effect on digestion and blocks the absorption of fats from other foods. It helps those who want to lose weight effectively to lose weight.

Beneficial properties for children's bodies

The rich vitamin and mineral composition makes corn grits a valuable product in baby food. In addition, cereals contain a lot of natural fiber, which gently cleanses the intestines.

Eating corn porridge will strengthen the baby’s immunity, make him calm and smart.

Porridge can be given from 9 months of age.

Due to the presence of iron in corn, porridge from this cereal will be a good way to prevent anemia. The silicon in its composition is beneficial for the child's growing bones and teeth.

Due to the absence of gluten, corn grits are a valuable dietary product in baby food. It is recommended to cook it for children who are allergic to this protein. Gluten is found in many cereals, especially wheat.

Recipes for cooking with corn grits

You can make many interesting dishes from corn. Some of them are national, and are characteristic of the cuisine of certain peoples.

Milk porridge made from corn grits

For cooking, it is advisable to use a pan with a non-stick coating; corn grits porridge thickens quickly and easily sticks to the walls of the pan.

Products:

• corn grits 1 tbsp;
• 4–5 tbsp. milk;
• salt, sugar to taste.

Preparation:

1. Add corn grits in a thin stream to half the volume of boiled milk.
2. Stir constantly.
3. Reduce heat.
4. Add salt and sugar.
5. Pour in the remaining milk, heated to a boil.
6. Cover the pan with a lid.
7. Cook over low heat, stirring occasionally for 30 or 40 minutes.

Season the finished porridge with butter to taste and leave for another quarter of an hour.

How to cook pancakes

The dough for corn grits pancakes is made from cooled porridge.

For cooking you will need the following products:

• corn grits 0.5 tbsp;
• 2 tbsp. milk or water;
• wheat flour 60 g;
• granulated sugar 25 g;
• egg.

Preparation:

1. Cook the cereal until tender, adding a little salt to the water or milk.
2. Cool to room temperature.
3. Add sugar and egg.
4. Form cakes with your hands.
5. Roll them in flour.
6. Fry on both sides in vegetable oil.

If desired, you can add light raisins to the corn fritters.

Corn pie

To make a corn grits pie, grind the grits using a coffee grinder.

Products:

• egg;
• corn and wheat flour 75 g each;
• 60 g granulated sugar;
• butter 90 g.

Preparation:

1. Grind butter with sugar and egg.
2. Add corn and wheat flour, you can add a little vanillin.
3. Mix the dough, place it on a sheet, and level it into a layer.
4. Bake at 180 degrees for 10 or 15 minutes.

The finished cake is greased with any butter cream, sprinkled with chocolate and toasted nuts.

Healthy cookies

Cornmeal cookies are prepared in the same way as pancakes. First, the corn porridge is boiled, cooled, the dough is kneaded, and cookies are baked.

Products:

• ready-made corn porridge 1.5 tbsp;
• egg 1 pc.;
• 4 tbsp. l. Sahara;
• vanillin.

Preparation:

1. Sugar, egg and vanillin are added to the cooled corn porridge.
2. Beat with a blender.
3. Place small cookies onto a greased baking sheet with a spoon.
4. Bake at 160 degrees for 10 minutes.

The finished cookies are allowed to cool and removed from the baking sheet.

Mamaliga from small corn grits

Mamalyga is popular in Moldova and Romania. In the classic version, it is prepared in the form of a “corn bun” - a dense porridge that can be cut with a knife.

Products:

• 200 g finely ground corn grits;
• water or broth 600 ml;
• 1 clove of garlic;
• 2 chili peppers.

Preparation:

1. Fill with hot water or broth and cook the cereal for 30–40 minutes over low heat.
2. At the end of cooking, add a clove of garlic and pepper.
3. Place the hominy on a board and cool.

Cut hominy into portions with a wooden knife or thread.

How to make porridge for children

Corn porridge for children can be prepared with the addition of vegetables or fruits. Try making healthy porridge with carrots.

Products:

• carrots 80 g;
• cereal, ground in a coffee grinder, 50 g;
• clean water 150–200 ml;
• butter 10 g.

Preparation:

1. Place peeled and cut into pieces carrots in boiling water and cook until the root vegetable becomes soft.
2. Add corn grits to the carrots and cook, stirring until tender.
3. Put the butter into the prepared porridge, mash it, stir and cool.

This porridge can be given to a baby from 9 months.

Polenta recipe by Hector Jimenez-Bravo

This is a traditional Italian dish made from corn grits. In Italy it is cooked over an open fire, it is the main food of poor families, but in Russian restaurants it is quite expensive. You can make polenta yourself if you know the recipe.

Products:

• water and broth 0.5 l each;
• olive oil 2 tbsp. l.;
• corn grits 1.5 tbsp;
• apple cider vinegar 1 tbsp. l.;
• tomatoes, diced 2 tbsp;
• parsley 2 tsp;
• butter 3.5 tbsp. l.;
• cream 1/3 cup;
• 1 tbsp young corn kernels;
• Parmesan cheese 2 tbsp. l.;
• spices and salt.

Preparation:

1. The cereal is poured into boiling water with broth.
2. Cook for about 30 minutes in a saucepan with the lid closed over low heat.
3. To make the sauce, the tomatoes are fried in olive oil.
4. Add 2 tbsp to the tomatoes. l. butter, paprika, oregano and garlic.
5. When the tomatoes become soft, lightly crush them with a spoon, add vinegar and chopped parsley.
6. Young corn kernels, cut from 4 heads, are slightly salted and fried in a frying pan.
7. Boiled corn grits are mixed with corn kernels, cream, 1.5 tbsp. l. butter, Parmesan cheese and basil.

Serve polenta topped with roasted tomato sauce, cold or warm.

Who is contraindicated for corn grits?

For some health problems, doctors do not recommend eating corn porridge. It is undesirable to eat it if you have dystrophy. Corn grits, the benefits and harms of which have long been studied by nutritionists, promote fat burning and will not allow you to gain weight.

If you have diarrhea and other problems with the gastrointestinal tract, it is better not to eat corn porridge; they have a mild laxative effect and contain a lot of fiber. With thrombophlebitis and blood clotting disorders, there are also contraindications to eating cereal.

For most people, corn grits will only benefit: it will help you lose extra pounds, prevent many diseases and strengthen your immune system.

Corn is one of the most cultivated crops in the world. Various dishes are prepared from it: flatbread, polenta, hominy, chips. In our country, corn grits are most often used to prepare porridge. It is boiled in water to serve with meat or fish as a side dish, and in milk to feed loved ones a delicious breakfast. If you serve it with fruits and berries, it can even replace dessert. This dish is recommended for dietary nutrition, as one of the first complementary foods for babies. Knowing how to cook corn porridge will not hurt any housewife, because this hearty, tasty and healthy dish will not be out of place on the family menu.

Cooking features

The preparation of corn porridge has its own specifics depending on what it is cooked on and with what. Knowing a few things will allow you to get a result that the cook will be satisfied with.

• Corn grits are crushed corn kernels. It is available in coarse, medium and fine grinding. For sweet porridge, a medium grind product is usually used; water porridge is cooked from large and medium grains. Only small grains are suitable for baby food, and sometimes, if the child is very small, corn flour is used instead.
• The duration of cooking porridge depends on the size of the grains. Medium-ground corn grits are cooked for 30–40 minutes, coarsely ground corn grits are cooked for about an hour. If you use small grains or corn flour, it takes no more than half an hour (20–30 minutes) to cook the porridge.
• Corn grits are overcooked. To prepare it you need to take a lot of water. For thick porridge (viscous), take 2.5–3 glasses of water per glass of cereal. If you need to cook porridge of medium thickness - 3.5–4 cups. For liquid porridge - 4.5–5 glasses.
• During cooking, the porridge must be stirred frequently, as it very quickly burns to the walls and bottom of the pan.
• It is recommended to cook corn porridge in a pan with thick walls and a bottom, preferably with a non-stick coating. You can replace the pan with a cauldron.
• The technology for preparing corn porridge involves placing the cereal in boiling water. Pour it in a thin stream or add it in small portions, stirring at the same time. Compliance with this requirement will help avoid the formation of lumps.
• Before preparing porridge, it is recommended to rinse the corn grits, and if the food is being prepared for a child, then soak it in clean water for a while. The product contains phytic acid, which can combine with calcium, magnesium and iron in the intestines, preventing their absorption. To get rid of this unnecessary element, just hold the cereal in clean water for 10–15 minutes.
• Corn porridge is not cooked with milk alone. First, the cereal is boiled until half cooked in water, then milk is added and cooked.
• To make the porridge tastier, after cooking it is advisable to add butter to it, stir and leave to simmer over low heat or just covered for 10–15 minutes.

Corn porridge is often prepared with fruits or other additives. Adding additional ingredients can also affect its preparation technology.

Important! Corn grits do not contain gluten, which makes it possible to include dishes from it in the menu of people suffering from gluten intolerance, as well as children, starting from the 8th month of life. These dishes will not be superfluous on the table of those who suffer from diabetes. The product contains a significant amount of B vitamins, tocopherol, magnesium, phosphorus, iron, zinc and copper. This makes corn porridge useful for strengthening the nervous system, preventing iron deficiency anemia, and improving metabolism. Regular inclusion of this dish in your diet helps improve the condition of your skin and hair.

How to cook corn porridge in water

• medium-ground corn grits - 180 g;
• water - 0.75 l;
• salt - to taste.

Cooking method:

• Wash the corn grits. Let it dry.
• Boil the water.
• Salt the water, pour the cereal into it, while stirring the contents of the pan.
• If you brought the water to a boil over high heat, as most housewives do, then reduce the heat.
• Cover the pan with a lid. Cook the porridge for 40 minutes, stirring it every 5 minutes. If the water runs out before the porridge is ready, you can add it. To do this, you can only use warm boiled water.
• Remove the pan with porridge from the heat, close the lid and leave for 10 minutes.

To improve the taste of the porridge, you can add butter to it. This is done immediately after preparing the dish. The corn mush will thicken as it sits, so unless you want to cut it like a pie, serve it soon after cooking without letting it cool.

• medium-ground corn grits - 90 g;
• water - 0.25 l;
• milk - 0.25 l;
• sugar - 10–20 g;
• salt - a pinch;
• butter (optional) - to taste.

Cooking method:

• Boil the water. Place pre-washed corn grits in it. Mix thoroughly so that the cereal does not stick together.
• Reduce heat and cook until there is almost no water left in the pan. Do not forget to stir the dish periodically so that the porridge does not burn.
• Pour in the milk, stirring. Leave to cook for 10 minutes, stirring the dish from time to time.
• Add sugar and salt, butter. Stir and continue cooking until done. In total, the porridge should be cooked for 30–40 minutes.
• Leave the finished porridge to simmer under the lid for 10–15 minutes, after which you can put it on plates and invite household members to the table.

Cooking corn porridge with milk requires constant attention from the housewife, but the result justifies the effort.

Corn porridge for children

• corn flour or finely ground grits - 15 g;
• water - 100 ml.

Cooking method:

• Pour water over corn flour and stir well.
• Place the container with corn on low heat. Cook, stirring, for 30 minutes.
• If the porridge was cooked from cereals, it must be strained through a sieve.
• Cool the porridge and you can serve it to your child.

Corn porridge is introduced into the child’s menu from 8–9 months, after he becomes familiar with porridges made from buckwheat and rice. The first portion should not exceed a teaspoon, gradually increase it, bringing it to the standard for the corresponding age. For children over one year old, porridge can be cooked with the addition of milk; over time, it can be made thicker and without straining. If the child is over 2 years old, add a little butter to his porridge and sweeten it slightly, since at this age children no longer consider food without sugar and salt tasty enough. It is recommended to feed your child corn porridge 1-2 times a week.

Corn porridge with pumpkin

• pumpkin (pulp) - 0.3 kg;
• corn grits - 0.2 kg;
• water - 100 ml;
• milk - 0.75 l;
• sugar - 30–40 g;
• melted butter - to taste.

Cooking method:

• Wash the corn grits and place in a thick-walled pan.
• Boil the milk.
• Pour hot milk over corn. Stir. Cover with a lid and leave to swell while the pumpkin cooks.
• Peel the pumpkin from pulp, seeds and skin. Cut into cubes about a centimeter in size. Place in a frying pan, sprinkle with sugar. Add water and simmer on the stove or in the oven until soft.
• Place the squash in the pan with the corn grits. Stir.
• Place the pan over low heat and cook for 30–40 minutes, stirring occasionally.
• Add oil, stir.
• Remove the pan from the heat, but leave the porridge to simmer under the lid for another 15 minutes.

Corn porridge with pumpkin is doubly healthy, and many people like its taste. Your household will surely be happy with such a dinner.

Corn porridge with dried fruits

• corn grits - 0.2 kg;
• water - 0.75 l;
• raisins - 50 g;
• dried apricots - 50 g;
• prunes - 50 g;
• salt - a large pinch;
• sugar - 20 g;
• butter - 50 g.

Cooking method:

• Mix water with sugar and boil.
• Add the cereal and stir. Turn down the heat.
• Cook the porridge for 30–40 minutes, stirring occasionally.
• Pour boiling water over dried fruits. After 10 minutes, drain the water. Cut the prunes and dried apricots into pieces the size of raisins.
• Pour dried fruits into the pan with porridge and stir. Continue cooking until the cereal becomes soft.
• Add oil, stir. Remove the pan from the heat.

Let the porridge stand covered for 15–20 minutes and invite everyone to the table. Despite the fact that the porridge is cooked in water, it turns out tasty and looks appetizing.

Corn porridge is healthy and satisfying. If you learn how to cook it correctly, you can often include it in the family menu, since there are different recipes for this dish, and you won’t get tired of it for a long time.

Originally from America, corn came to Europe only in the Middle Ages. But it has come to modern times as a national product in Romania, Moldova, and Italy. In the first two countries, the cereal from it becomes the basis of hominy. In Italy, polenta has been prepared from it for many centuries, which is infused with a variety of flavors.

Features of cereals

In the corn family, only one species is a cultivated plant. And it was this that was used more than 60 centuries ago by American indigenous peoples to prepare cereals and bread. The difference between modern and “prehistoric” corn is size. According to ancient sources, the cobs then reached only 4 cm in length.

The Mayan Indians began breeding crops. Thanks to crossing food corn with wild corn, they managed to increase the cobs to 15 cm. Since then, the world's first grain crop has not changed.

Today, corn is calibrated based on the size of the kernels, and grits based on the type of grinding. In the Middle Ages, only coarse large grains were used, which required long-term boiling. Modern industry makes it possible to obtain instant porridge thanks to the finest crushing of kernels.

The use of corn porridge in nutrition is justified due to:

• its low calorie content- per 100 grams of product there are 86 calories, which makes the product suitable for dietary nutrition;
• gluten free- corn is suitable for people with individual intolerance to cereal protein, which provokes a persistent inflammatory process in the intestines and impaired absorption of substances. The absence of gluten allows the cereal to be used in the first complementary feeding of infants at the age of 6 months.

Cooking technique. How to cook porridge correctly

On sale you can find bright yellow corn grits. The features of its preparation are as follows.

• Cereals need to be washed. It is convenient to do this in a sieve, through which the dust will be removed with the water. This way you will eliminate the presence of excess moisture when cooking the product.
• Use a thick-walled pan for cooking. The porridge is not boiled, but simmers, which is why it often sticks to the bottom. To prevent this, it is important to choose dishes with a thick bottom. And stir the cereal frequently during cooking.
• How many minutes to cook corn porridge depends on the degree of grinding. But the sale usually includes medium-ground grains, which can be cooked for 30 minutes over low heat.
• You need to put corn in boiling water. First add salt or sugar to it, depending on the purpose of the dish.
• The most tender is corn porridge made with milk., the recipe of which includes adding butter for dressing. Milk can be combined with water to prepare breakfast. As a side dish, cereals are cooked in water.
• For thin porridge, use 4 cups of liquid. For a thick side dish - 3 cups per cup of corn.
• The finished dish thickens. Moreover, this happens no matter how much water you add to it. This property formed the basis for the preparation of Moldavian hominy, Italian polenta, and Georgian gomi.

The most famous European recipe for porridge made from corn flour is polenta. It is boiled, laid out in a thin layer on a baking sheet, where it thickens. Thanks to the use of a steep “knead”, the density of the layer is such that it can be cut with a knife. After cutting into portions, they are fried in olive oil, seasoned with garlic, tomatoes, and cheese.

In addition to cooking in a saucepan on the stove, there are other techniques.

• In the oven . The cereal is placed in clay pots, poured with salted boiling water, and covered with a lid. It is ready within 1 hour at 180°. served with butter and herbs.
• In the microwave. Use a glass saucepan with a lid. Pour boiling water over the corn grits, place in the microwave, set to maximum power. Cook for 7 minutes, stir, cook for another 5 minutes.

Delicious recipes with corn grits

Corn porridge is good for breakfast, cooked with milk. And for dinner, if served with meat and vegetables. Cheese, all types of peppers, Italian spices, and Georgian cilantro will be excellent “partners” for it. On the children's table it will be supported by yoghurts, homemade jam, and canned peaches. We invite you to learn how to quickly cook corn porridge with milk, water and Italian style.

With milk

It’s easy to cook milk porridge, you just need to follow the proportions, then it will turn out delicious, just like in kindergarten. An ideal solution and an easy way to have a delicious baby breakfast, and you can use this recipe already in the baby’s first year of life. Prepare the porridge thinner and serve immediately before it thickens. When using full-fat milk, the nutritional value of the product increases. But the kids don’t need it yet. It is ideal to combine cereal with milk of 1-2.5% fat and dilute it with water, you will get porridge as in the photo.

You will need:

• milk - 150 ml;
• water - 100 ml;
• corn grits - 40 g (2 heaped tablespoons);
• butter - a piece;
• sugar - 1 teaspoon.

Preparation

1. Combine water and milk in a saucepan and place on fire. Add sugar.
2. Add the prepared cereal after boiling and stir vigorously.
3. Boil for 15 minutes over low heat.
4. Add butter.
5. Boil for 15 minutes.

During the cooking process, the dish must be stirred regularly. To shorten the cooking time, you can pre-grind the cereal in a coffee grinder. Then the porridge will be ready in 15 minutes.

In the children's menu, use honey, not sugar. It should be placed on a plate before serving. It is also good to add raisins, chopped dried apricots, nuts, and in the absence of food allergies - candied pineapple. In winter, corn porridge with apples will be a real storehouse of vitamins.

On the water

Porridge without milk is suitable as a side dish for meat and fish. It is especially good with bolognese sauce, which can be made from minced meat, tomatoes and basil. It will tie the ingredients together and decorate the dinner with delicious gravy.

You will need:

• corn grits - 1 cup;
• water - 3 glasses;
• salt - a pinch.

Preparation

1. Pour water into the pan and bring to a boil.
2. Add salt.
3. Add the prepared cereal, stirring vigorously.
4. Boil for 30 minutes, stirring occasionally.

Serve the dish immediately, while still hot. Otherwise, you risk getting an unexpectedly thick consistency.

In Italian

Classic Italian polenta is cooked in thick-walled cauldrons from the coarsest grains. But you can cook it correctly in a regular saucepan. We invite you to “conjure” this dish and, in addition to it, prepare a delicate cheese sauce.

You will need:

• corn grits - 1 cup;
• water - 4 glasses;
• milk - 150 ml;
• hard cheese - 100 g;
• flour - 1 tbsp. spoon;
• butter - 100 g;
• paprika, salt.

Preparation

1. Pour water into the pan, bring to a boil.
2. Add corn grits and simmer over low heat for 30 minutes. Stir regularly.
3. Remove from heat and place on a tray lined with cling film. Form a layer of the desired shape. Leave to thicken.
4. Melt the butter in a frying pan, add flour, and simmer the mixture.
5. Add grated cheese, salt and paprika.
6. Cut the polenta into pieces and top with cheese sauce.

The most tender corn mass is obtained, which is not just mixed during the cooking process, but whipped with a whisk. For perfect consistency and velvety taste, you can add a spoon of olive oil.

Try how to cook corn porridge with water or milk. And make a delicious dish according to an old Italian recipe. They will be a great addition to your daily diet!

What is the difference between corn porridge and polenta? Almost nothing, except for stricter recommendations on the use of corn flour. If you used flour instead of corn grits, the dish you prepared should be called hominy or polenta - a thick corn porridge that can be cut with a knife. And from corn grits, and with the addition of butter and fatty cheese, porridge is still prepared - although it is a sister (as well as hominy and gomi), it is still a separate dish.

Corn porridge turns out to be more liquid, soft and shapeless. But it is also an excellent side dish and a delicious breakfast. It is especially good to cook corn porridge for children; it energizes them for the whole day.

Preparation time: 5-10 minutes.
Cooking time: 20 minutes.
Number of servings: 2 servings.

Ingredients

• water 4 tbsp.
• corn grits 1 tbsp.
• fat cheese 70 g
• butter 1 tbsp. l.
• salt to taste
• ground pepper mixture

Preparation

Corn grits should be dry. By the way, it is rich in iron, and it is quite high in calories.



Pour water into a ladle, bring to a boil and gradually add the cereal, stirring continuously with a spatula or spoon, so that no lumps form. Some of the water can be replaced with chicken or vegetable broth.



Cook the corn porridge over low heat, stir occasionally and test for doneness. As a rule, this is 20-25 minutes, but it is better to “taste” the exact time. Ready corn porridge has a soft and delicate taste.



When the corn porridge is ready, add butter and sliced ​​cheese. Stir. The butter and cheese will melt, and if you, for example, use suluguni, it will become viscous.



Ready-made corn porridge with butter and cheese has a soft, creamy consistency. Salt and pepper it to taste. Now the dish can be served separately on a plate or with vegetables and meat.



If there is any leftover corn porridge, it can be served the next day in a different form, like polenta. Place the remaining porridge in a rectangular or square bowl, compact it, and cover with cling film. The next morning, when the porridge has hardened, carefully turn the container over and remove it. Cut the resulting polenta into small pieces and then fry in a frying pan on both sides.

Once upon a time, corn was called the queen of the fields, but now it can only be called a regular at movie theaters. Flavored popcorn instead of natural corn porridge fully meets the “on-the-run” diet typical of many modern people. And yet, not everyone has replaced tasty and healthy food with fast food. Moreover: more and more young housewives are striving to feed their loved ones fresh dishes from quality products. And corn, or rather corn grits, can become one of the components of a balanced diet. You just need to learn how to properly prepare corn grits to make the menu varied, tasty and healthy. Want to try? Nothing could be easier!

• Polished corn grits. The grains are cleared of shells and crushed, and their edges are rounded. Such corn grits differ in particle size, depending on which they are numbered in categories from first to fifth.
  
• Large corn grits. The grains are cleaned and crushed, but not polished. Such particles of different shapes are used to make corn flakes, casseroles and some types of national dishes.
  
• Fine corn grits. The grains are cleaned, crushed and further ground to make them suitable for the production of confectionery, instant porridge and other semi-finished products.
  

However, people with high acidity, and especially gastritis or stomach ulcers, should cook and consume corn grits with caution. But it has a beneficial effect on the intestines, preventing putrefactive processes and stopping fermentation. Corn grits in any form should be included in the diet if blood vessels and heart muscle are weak. It also does not cause allergies, so it is included in baby food from the first months of life. Older kids, teenagers and adults can eat corn dishes every day, fortunately, their variety is great. Ideas for culinary experiments can be borrowed from national cuisines. For example, Romanians have thick mamalyga, Italians have nutritious polenta, and Georgians have aromatic gomi porridge. But first, you should learn how to cook classic corn porridge.

Recipes for dishes with corn grits
To cook delicious corn grits, you need to choose it correctly. Most often in our stores you can find fairly small corn grits, the particles of which are the same size and bright yellow in color. This type of grain is the most versatile: it makes good porridges, casseroles, soups, and baking fillings. But still, it’s better to start getting acquainted with corn grits with traditional porridge. Moreover, even she alone has several varieties, the recipes of which are enough for more than one tasty and satisfying lunch. We offer you the most successful, time-tested options:

1. Corn porridge on water. Take 1 cup of corn grits, 2 cups of water, 2 tablespoons of butter, a pinch of salt. Rinse the cereal in cool water. Pour 2 cups of water into a saucepan, add salt and bring to a boil. Place the washed cereal in boiling water and reduce the heat under the pan to below medium. Stir constantly to prevent the porridge from burning and cook for 25 minutes. Then cover with a lid, turn off the heat and leave the corn porridge on the stove for 10 minutes. After this time, add the oil and stir it. Serve the porridge hot with cheese, especially feta cheese), herbs, vegetables - the specified amount of ingredients yields approximately 6 servings of porridge. If you increase the volume of water, the porridge will turn out more liquid, which is not for everyone. You can also substitute vegetable oil for butter if you are trying to limit the amount of animal fat in your diet.
   
2. Corn porridge with milk. Take 1 cup of corn grits, 3 cups of milk, a handful of seedless raisins, 2 tablespoons of butter, 1 tablespoon of sugar and half a teaspoon of salt. Sort and rinse the cereal. Soak the raisins in boiling water for 5-10 minutes. Pour milk into a saucepan, add salt and bring to a boil. Then add cereal and sugar to boiling milk, stir and cook over low heat for 25 minutes, stirring regularly. Then add the oil, stir the porridge and close the pan tightly with a lid. Leave on the stove for 10 minutes, then serve. Raisins can be replaced or supplemented with other dried fruits, candied fruits or additives to suit your taste. Sweet corn porridge can be eaten not only hot, but also cooled with jam, condensed milk or honey.
   
3. Corn porridge with pumpkin in a slow cooker. Take 1 glass of corn grits, 1 glass of water and milk, 100 grams of pumpkin pulp, 2 tablespoons of butter (can be replaced with vegetable oil), 1 tablespoon of sugar, half a teaspoon of salt. Sort the grains and rinse, completely drain the cloudy water. Cut the pumpkin into small equal cubes. Place the cereal and pumpkin in a multicooker bowl, add salt, add sugar and add milk and water. Stir, close the lid and turn on the multicooker for half an hour in the “milk porridge” mode. Then add the butter, stir and set in the “warm” mode for another 10 minutes. Cow's milk can be replaced with goat's milk in this and other corn milk porridge recipes. Instead of or together with pumpkin, try adding an apple, pear, grated sweet carrot and/or dried fruits to the porridge.
   
4. Corn casserole. Take half a glass of corn grits, half a glass of canned corn, half a liter of milk, 5 chicken eggs, 100 ml of cream, 100 grams of ham and hard cheese, 2 tomatoes, 1 sweet pepper, a pinch of salt, ground black pepper and nutmeg, half a bunch of green onions and 1 tablespoon of vegetable oil. Salt the milk and bring to a boil, add clean cereal and cook until the porridge is ready, stirring occasionally. Meanwhile, separate the whites of two eggs and beat them until foamy. In the prepared, slightly cooled porridge, add two yolks, canned corn and mix. Then add the whipped whites and mix again until smooth. Peel the tomatoes and peppers and chop finely. Cut the ham into small pieces. Mix the remaining three eggs with cream and beat a little, add salt and spices. Grate the cheese and put half of it in the cream along with the ham and vegetables. Grease a heat-resistant baking dish with oil and place the porridge on the bottom. Place cream with additives on top, sprinkle with remaining cheese. Preheat the oven to 200°C. Cook the casserole on the middle rack for about 40 minutes, then let it cool in the oven. Before serving, sprinkle with chopped onion and cut crosswise into several pieces.
   
5. Polenta with cottage cheese and cheese. Take 1 glass of corn grits, 1 glass of milk, 2 glasses of water, 100 grams each of cottage cheese and Parmesan (it can be replaced with other hard mature cheese), 3 cloves of garlic, a little fresh basil and dill, a pinch of salt and 1 tablespoon of olive oil. Sort the cereal and rinse. Boil 2 cups of salted water, add the cereal and cook over medium heat, stirring. After 7 minutes, add milk to the pan, stir and reduce heat to low. Cook the corn grits until the porridge is ready, covered, stirring occasionally, for 25 minutes. Meanwhile, grate the cheese and add half of it to the finished porridge. Stir until smooth. Grease a glass baking dish with oil, place the porridge on its bottom in an even layer of about 1 cm, level it and leave to cool. The cooled porridge should harden. Finely chop the greens, crush the garlic with a press, mix with cottage cheese. Place the curd filling on the porridge and cover with the remaining cheese. Bake in the microwave for 5 minutes and leave for another 10 minutes after turning it off.