Dishes from corn groats are not limited to mere porridge. Brewing such cereal, in consequence, it can be allowed to freeze to cut into small portions and fry, or use as a substitute for flour in recipes for pies, pizza and pancakes. We will share with you some interesting variants of recipes that will be liked by even those whose relations with corn groats have not developed.
Dishes from corn grits: a recipe for pie with figs
Ingredients:
- corn croup - 115 g;
- flour - 75 g;
- baking powder - 5 g;
- sugar - 135 g;
- yogurt - 115 g;
- egg whites - 2 pcs .;
- eggs - 2 pieces;
- olive oil - 55 ml;
- butter - 45 g;
- lemon peel - 1 tbsp. a spoon;
- juice of orange and lemon - 15 ml each;
- dates - 135 g;
- granulated sugar - 45 g.
Preparation
Combine the dry ingredients: corn grits, flour and baking powder together. Whole eggs, as well as egg whites, whisk with sugar for about 4 minutes, until the mass turns into a whitish cream. Reduce the speed of the mixer and gradually pour both kinds of oil. Add yogurt, zest and citrus juice. Mix everything with the dry ingredients.
Bottom the mold for baking and put on it pieces of dates. Pour all the dough and leave the mold in the oven for half an hour at 180 degrees. Serve the cooled pie with ice cream.
Cookies from corn groats
Ingredients:
- butter - 85 g;
- sugar - 75 g;
- egg - 1 piece;
- peel and juice of 1 lemon;
- corn croup - 135 g;
- wheat flour - 115 g;
- baking powder - 5 g.
Preparation
Soften the butter, whisk it with sugar in a whitish cream. Add to the creamy mass egg, zest and citrus juice. Separately connect the dry ingredients and add them to the oil cream. The resulting mass should be allowed to cool for about one hour, and then divide it and roll it into small balls (diameter - about 3 cm). Slightly flatten the cookies with your hands, and then leave in a preheated to 175 degree oven for 20 minutes.
Corn Soup - recipe
If you do not decide what can be cooked from corn groats this season, then stop your attention on the recipes of hot soups. This cream soup contains not only polenta, but also sweet corn kernels, as well as cheese - an ideal combination.
Ingredients:
- canned corn - 2 cans;
- onion - 85 g;
- garlic - 2 teeth;
- corn croup - 95 g;
- milk - 980 ml;
- butter - 45 g;
- tomatoes - 175 g;
- a handful of green parsley;
- grated cheese - 165 g;
- cream - 95 ml.
Preparation
Boil the corn, following the directions on the package. For soup, save pieces of onions and mix it with garlic mashed potatoes. To the frying, add the tomatoes and let them soften. Next, send the grains of canned corn and pour all the milk. When the milk comes to a boil, rub all ingredients until smooth, adding corn porridge. Wipe the soup through a sieve for uniformity, add grated cheese with cream and return to the fire. Allow the soup to thicken and immediately serve the dish, sprinkled with croutons or nuts.
Polenta from corn groats - recipe
A classic recipe from corn cereals is porridge, which is the perfect side dish to stews and vegetable stews.
Ingredients:
- corn croup - 115 g;
- chicken broth - 960 ml;
- milk - 470 ml;
- grated cheese - 65 g.
Preparation
Mix the milk with a glass of broth, leave to boil and pour the corn groats. While stirring, wait until almost complete absorption of moisture, and then start pouring a glass of broth at a time. Brew cereals 3-4 minutes, then mix with cheese and server, otherwise corn grits will solidify and it will be difficult to return its former consistency.