Everyone knows that corn grits are healthy.
And if you cook it with pumpkin, it will turn out not just a healthy porridge, but also very tender and tasty.
Such porridge is recommended to be introduced into the diet of children, the elderly and with diet.
Corn porridge with pumpkin - the basic principles of cooking
Corn porridge is boiled in water or milk. Prepare it in a saucepan, slow cooker or in the oven.
Corn grits are thoroughly washed, constantly changing the water, until it is transparent. Grains can be fried lightly in a dry frying pan.
Boil milk separately. The cereal is poured with hot milk and left to swell for about half an hour.
The pulp of the pumpkin is peeled, seeds removed and crushed on a coarse grater. Pumpkin is added to the pan with corn grits, mixed and put on a slow fire. Cook porridge, stirring often, for half an hour.
Sliced pumpkin pulp can be pre-boiled, fried in a pan or baked in the oven until soft.
Sugar is added to taste, if desired, it can be replaced with honey.
For flavor, add a sprig of thyme or a stick of cinnamon to the porridge.
To diversify the dish, you can add dried fruits, nuts, apples or other fruits to it. In addition, corn porridge with pumpkin can be cooked not only sweet, but also with meat or mushrooms.
At the end, ghee is added to the porridge and served hot.
Recipe 1. Corn porridge with pumpkin in milk
Ingredients
salt;
pumpkin pulp -300 g;
melted butter;
sugar - 25 g;
three glasses of milk;
corn grits - 250 g;
Cooking method
1. We wash corn grits, constantly changing water. Then pour the cereal into a dry pan and lightly fry.
2. Bring milk to a boil in a saucepan. Pour the groats with them and leave them to swell for about half an hour.
3. I wash the pumpkin, clean and remove the seeds. Cut the flesh into small pieces. Put in a saucepan and sprinkle with sugar. When the pumpkin gives juice, cook it until soft on low heat.
4. Put the finished pumpkin in a saucepan with corn grits, mix, salt and put on fire. As soon as the porridge boils, remove it from the heat and leave it covered with a lid so that it reaches the desired consistency. Before serving, add ghee to the porridge.
Recipe 2. Corn porridge with pumpkin in the oven
Ingredients
corn grits - 250 g;
salt;
a quarter packet of butter;
300 g of pumpkin pulp;
honey - 50 g;
milk or cream - liter.
Cooking method
1. Rinse the corn grits under running water. We transfer it to the stew-pan, fill it with water and boil until half-ready, slightly salting.
2. Grind the peeled pumpkin flesh into small slices. We put a deep stewpan on the fire, pour a little purified water into it, put a piece of butter, pour milk or cream, add honey. Dip pumpkin slices into the mixture. Stew until soft over low heat.
3. Put the half of the porridge in a ceramic pot. Put half the pumpkin on the porridge. Repeat the layers until the ingredients run out. Instead of a pot, you can use a small cast iron. Close the pot with a lid and send it to the oven for half an hour. Tomim at 180 C. Then remove the lid and keep the porridge in the oven for another 20 minutes. At the end, put the butter. We serve directly in a pot, or laying out on plates.
Recipe 3. Corn porridge with pumpkin on the water
Ingredients
pulp of ripe pumpkin - half a kilogram;
purified water;
premium corn grits - a glass;
table salt.
Cooking method
1. Peel the pulp of the pumpkin, remove the seeds and fiber. Grind the vegetable on a coarse grater, put in a saucepan and pour water. Cook over low heat, stirring until tender.
2. Rinse the corn grits under running water and add it to the saucepan with pumpkin. Add enough water to completely cover the cereal. Cook, stirring constantly, over low heat. Add boiled water gradually until a porridge of tender consistency is obtained. Extinguish the fire, and leave the porridge under the lid for ten minutes.
3. Arrange the corn porridge with pumpkin in plates, adding ghee to each, and serve hot.
Recipe 4. Corn porridge with pumpkin and honey
Ingredients
250 g of corn grits;
milk - liter;
a sprig of fresh thyme;
75 g of honey;
coarse salt;
a pinch of turmeric;
250 g of fresh pumpkin.
Cooking method
1. Peel the pulp of a pumpkin. We remove seeds and fibers. Grind the vegetable on a coarse grater.
2. Thoroughly rinse corn grits under running water and transfer to a cast-iron cauldron. Add the grated pumpkin to the cereal and season everything with salt and turmeric. Pour milk and mix.
3. Put the cauldron on low heat and cook for about an hour, stirring often. If the cereal quickly draws water and begins to burn, we add more hot water and continue cooking.
4. Add honey and peeled pumpkin seeds. We put porridge in plates and season with ghee.
Recipe 5. Corn porridge with pumpkin and nuts
Ingredients
salt;
350 ml of milk;
pumpkin pulp - 250 g;
sugar - 25 g;
purified water - 350 ml;
butter - 75 g;
corn grits - 150 g;
any peeled nuts - 100 g.
Cooking method
1. Pour corn grits into a sieve and rinse under the tap. Pour water into a saucepan, salt it and bring to a boil. In boiling water, spread the washed cereal and mix. Cook the cereal, stirring until it has absorbed all the water.
2. Now pour warm milk into the pan, mix and cover with a lid. Continue to cook porridge over low heat, stirring for a quarter of an hour.
3. Peel the pumpkin from the peel and seeds. Cut the pulp into small slices. In a frying pan, dissolve the butter, transfer the pumpkin into it and fry on low heat from all sides until golden brown. Add the pulp of the pumpkin to the porridge. Here we send sugar and mix. Cooking, covering with a lid, another ten minutes. At the same time, we constantly stir the porridge.
4. At this stage, put the butter, mix, remove from heat and cover. Wrap with a towel and insist a quarter of an hour.
5. Finely chopped peeled nuts and lightly fry them in a dry frying pan. Put the porridge in the plates. Put roasted nuts in each zhenya and serve.
Recipe 6. Corn porridge with pumpkin, dried apricots and raisins in a slow cooker
Ingredients
250 ml of filtered water;
salt;
110 g of corn grits;
50 g of honey;
75 g butter;
50 g dried apricots;
250 ml of milk;
50 g of light raisins;
400 g of fresh pumpkin.
Cooking method
1. Rinse the corn grits to clear water.
2. Peel the pulp of the pumpkin and remove the seeds with fibers. Grind the vegetable into small cubes.
3. Soak dried apricots and raisins in warm water for half an hour. Then we drain the infusion, and wash the dried fruits. Finely chop the dried apricots.
4. In the capacity of the multicooker we place the washed groats, pieces of pumpkin pulp and dried fruits. Add oil and salt. Fill everything with milk and water.
5. Start the "milk porridge" mode and close the lid tightly. Cook porridge for half an hour.
6. In the finished porridge, add honey, mix and arrange on plates. Serve hot with fresh bread.
Recipe 7. Corn porridge with pumpkin and meat
Ingredients
400 g of meat;
head of garlic;
bulb;
salt;
400 g pumpkin;
500 g of corn grits.
Cooking method
1. We wash the meat, cut the films and excess fat. Cut it into small slices.
2. We heat vegetable oil in a cauldron. We put meat in it and fry until golden brown.
3. We clean the onion and chop the quarter with rings. Free the head of garlic from the top husk. Add the prepared vegetables to the meat and fry until the onion is browned. Pour into a cauldron one and a half glasses of boiled water, cover with a lid and simmer for forty minutes over low heat. Take out the head of garlic.
4. Chopped pumpkin pulp into small pieces. We wash the cereal to clear water.
5. Add pumpkin and cereal to a cauldron with meat, salt and pour boiling water so that the liquid level is a couple of centimeters higher than the cereal. When the contents of the cauldron begin to boil, carefully mix the porridge and twist the fire to a minimum. Cook porridge, covered with a lid, for another forty minutes. Serve with a salad of fresh vegetables.
Corn porridge with pumpkin - tips and tricks
Cook porridge in a cauldron or thick-walled pan.
Stir porridge often during cooking.
Pour cereals into boiling water, pre-salt it and add sugar.
If you add raw pumpkin to porridge, chop it on a coarse grater.
Before adding pumpkin to porridge, sauté it in butter and sugar until soft.
