Cornmeal mush is rich with silicon, iron, cellulose, vitamins A, E and groups B and also amino acids necessary for an organism. It promotes a conclusion from an organism of harmful toxins and radionuclides. It is noticed that in the countries where cornmeal mush is a national dish (for example, in Romania and Moldova – the well-known hominy), there are lower than a percent of cardiovascular diseases.
It is required to you
- For cornmeal mush on water:
- 1 glass of corn grits;
- 5 glasses of water;
- salt;
- For cornmeal mush
- prepared in an oven:
- 1 glass of corn grits;
- 3-4 tablespoons of raisin without stones;
- salt;
- sugar;
- desi;
- 5 glasses of water.
- For cornmeal mush with pumpkin:
- glass of corn grits
- 300 g of pumpkin;
- 50 g of a desi;
- 2 tablespoons of honey;
- 100 ml of cream;
Instruction
1. Cornmeal mush on vodetshchatelno wash out corn grits. Pour water into a pan, put on a plate and boil. As soon as water begins to boil – pour grain, mix and again bring to the boil. Take water and grain in proportions 1:2 (on one part of corn grits – two parts of water). When porridge begins to boil, lower fire, salt, cover a pan and you cook minutes thirty until thick, periodic stirring slowly. Then remove a pan from fire, add a desi, mix. Wrap up a pan with a towel and let's porridge infuse within an hour. It is possible to add fried onions, tomatoes, mushrooms, paprika and also cheeses like suluguni to such unsweetened cornmeal mush or feta. Cheese should be cut small into cubes, before the end of cooking to put in a pan with porridge and to mix.
2. The cornmeal mush made in dukhovkezarany wet raisin in cold water. Wash out grain, shift in a ceramic pot or a pan with a thick bottom and fill in with boiled water. Add sugar, salt, raisin and butter. Carefully mix everything, cover and place for half an hour in the oven which is previously warmed up to 200 degrees. When grain becomes soft, get porridge from an oven, mix and put in an oven again, without covering any more, before formation of a ruddy crust. Separately to a table serve milk to porridge.
3. Cornmeal mush with a tykvoysvarita in the added some salt water corn grits to semi-readiness. Clean pumpkin and cut it into cubes. Pour a little water in a pan or a deep frying pan, add butter, honey and cream. Put pumpkin and extinguish minutes ten-fifteen. Put in a ceramic pot, alternating: porridge layer, pumpkin layer. Cover and place in the oven warmed up to 160 degrees for about thirty minutes. Then get a pot, uncover and you potomit porridge even minutes twenty before formation of an appetizing crust.