Though corn also appeared in Europe relatively recently - when it was brought by Spaniards after discovery of America, but for many people corn grits already became a component of national dishes. It is wonderful grain not only it is unusually tasty and vitamin-rich – carotene (vitamin A), B1, B2, and With, but promotes decrease in processes of fermentation in intestines, to its clarification at the expense of the high content of cellulose. It contains extraordinary useful amino acids a lysine and tryptophane. We will tell how to cook from it the most tasty porridge.
It is required to you
- Corn grits - 1 glass,
- Raisin light – 50 g,
- Dried apricots – 50 g
- Water 1.5 glasses,
- Cow's milk – 2 glasses
- Sugar – 1 tablespoon,
- Desi – 20 g,
- Salt – a half of a teaspoon.
Instruction
1. Wash out grain and wet in a bowl for 3-4 hours or for the night in warm water.
2. Pour water in a pan, fill sugar and salt. Wash out raisin and dried apricots, add to a pan. Put on fire.
3. Drain water from a bowl with grain. When water begins to boil, lay out grain in a pan, constantly stirring slowly. Wait for the boiling moment, fasten fire on a minimum, densely close a pan a cover and leave to cook for about 15-20 minutes.
4. Boil milk and pour in it in a pan, once again mix grain, close a pan a cover and leave on very small fire for half an hour.
5. Remove a pan from a plate, put a desi in porridge, mix and give on a table.