Corn is an incredibly valuable product and it must be introduced into the diet. Below we will tell you how to cook from corn groats ordinary porridge and traditional hominy.
Preparation of cornmeal hominy
Ingredients:
- corn grits of fine grinding - 1 item;
- milk - 1 item;
- purified water - 2 items;
- fresh pork substitute (bacon) - 380 g;
- butter - 55 g;
- brynza;
- salt - pinch.
Preparation
Preparing to prepare hominy from corn groats, pour into the cauldron or stew pan with a thick bottom of milk and water. A little podsalivaem and put on the fire. After the mixture boils completely, pour into it corn grits, reduce the intensity of fire to a minimum, let the croup to swell a little. After that, we remove the dishes from the fire, knead the contents of the crush, trying not to skip the remaining lumps with the dry groats, and then add pieces of butter and mix again and knead with a crush. Now we return the cauldron to the stove, turn on the quietest fire, languish and steam the hominy under the lid for fifteen minutes. In the end, you should get a thick and dense porridge, so if necessary, evaporate the moisture by opening the lid.
Meanwhile, cut the bacon (pork substitute) in small slices, place them in a frying pan, fry well and slightly heat the fat, getting a kind of cracklings. Brynza rubbed on a medium grater.
Traditionally, hominy served in the old days as follows. From thick corn porridge they made a kind of sausage, they wetted them first in cracklings with fat, and then, as it were, breaded in a shavings from cheese. Over time, the pitch has become more modern. Dense corn porridge is put on a plate, poured with bacon and bacon and rubbed with grated cheese.
Method of cooking simple cereal from corn groats
Ingredients:
- corn croup - 1 item;
- purified water - 2 items;
- butter - 65 g;
- granulated sugar - to taste;
- salt - to taste.
Preparation
We pour the water into a suitable container, add salt and put it on the fire. In the meantime, rinse the corn groats carefully and put into the water after it has fully boiled. Reduce the intensity of fire to a minimum, cover the pan with a lid and cook corn porridge, stirring, until soft. The cooking time can vary considerably depending on the grinding of the cereal. The larger it is, the longer the kasha will be cooked. In this case, you may need to add a little pre-boiled water. At the end of the cooking process, add sugar and butter to taste and mix well.