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Corn milk porridge

Corn Milk Porridge

A tasty, wholesome, and filling breakfast for the whole family! Corn milk porridge isn't as popular as other milk porridges. And that's a shame. Cornmeal contains lots of beneficial nutrients and minerals — it's even one of the first cereals introduced into babies' diets. On top of that, porridge made from it comes out very filling and nourishing. And if you follow a few simple rules, cornmeal makes a very tasty milk porridge that you can serve, if you like, with fruit, berries, jam, or honey.

Snezhana

Recipe author

Composition / ingredients

Servings:

Cornmeal

100

Water

300

Milk

300

Butter

Sugar

1.5

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 2 g

Fats 25 % 5 g

Carbohydrates 65 % 13 g

107 kcal

GI: 15 / 0 / 85

Cooking method

Cooking time: 20 min

Step 1:

Gather the ingredients for the corn milk porridge. There are very few of them, and they're simple and easy to find. You can adjust the amounts and proportions of the ingredients to taste. The cornmeal should be rinsed, though many cooks skip this step, figuring that it's so finely ground and ready to cook that you don't need to wash it. Still, it's better to rinse it, since dust and stray particles can turn up in it.
Step 2:

Put the cornmeal in a heavy-bottomed pot so the porridge doesn't stick to the bottom. Cover it with clean filtered water — you need three times as much water as cornmeal, since cornmeal soaks up a lot of moisture and swells considerably. Set the porridge over the heat and bring the mixture to a boil, stirring constantly with a spoon so no lumps form. Skim the foam off the surface with a spoon. Once it boils, the porridge will start to thicken.
Step 3:

Add the sugar and salt. Pour in half of the milk and stir. Bring the porridge back to a boil.
Step 4:

When the porridge comes back to a boil, pour in the rest of the milk and stir. Let it come to a boil. Turn off the heat. Stir the porridge. It should be on the loose side. Add a pat of butter to the pot. Cover the pot and let the porridge rest, covered, on the stove for about 20 minutes. During this time it will thicken considerably.
Step 5:

You can serve the corn porridge with butter, berries, dried fruit, or jam. Corn porridge is delicious when freshly made; reheated, it isn't the same, so it's best to cook it for a single meal. Enjoy!