Beautiful and tasty cornmeal mush is pleasant to much, it is eaten both hot, and cold. It can be an independent dish and a garnish. And one of secrets of longevity of mountaineers is hidden in a hominy (thick cornmeal mush according to the special ancient recipe)...
It is required to you
- 1 glass of corn grits
- 2 glasses of milk
- 5-1 glasses of water
- salt
- sugar - to taste
- 1-2 tablespoons of a desi
- dried fruits - at will
Instruction
1. Add water to milk and put on fire. Salt a little that milk didn't escape. Wait for boiling and at once reduce gas.
2. Carefully wash out corn grits in cold flowing water, remove all foreign kernels. Gradually add grain to hot milk, mixing a spoon. Consider that porridge in the course of cooking will become is more dense.
3. Preparation time depends on a grain grinding - large or small. Try and as soon as grains become soft - add oil. In 5-10 minutes your porridge will be ready. Sugar, as well as dried fruits, put at will.
4. You can cook very tasty and useful porridge with addition of pumpkin. For this purpose with grain do everything as it is described above (a step 1 and a step 2). Peel pumpkin and remove sunflower seeds. Pulp cut about 2 × 2 cm on small squares. Weld them in boiled water, usually softening requires 3-5 minutes. Then knead pumpkin pieces a fork or a masher in separate ware to consistence of puree. Connect to porridge, add oil. In 3-5 minutes at you remarkable cornmeal mush with pumpkin will turn out!
5. You can make cornmeal mush also in an oven. For this purpose you need a special pot for roasting. Having filled in it 2 spoons of grain fill in them with 0.2-0.5 glasses of milk in mix with water - depending on what density porridge is pleasant to you. At once salt, and add oil and sugar before the use. It is possible also welded to semi-readiness (in a pan) to shift porridge in a pot. At once add previously wetted dried fruits or pumpkin - according to the recipe. Bake before emergence of a ruddy crust.
6. Serve porridge to a table hot, separately - oil and sugar that everyone could add to himself to a plate to taste. The cooled-down thick cornmeal mush you can slice also a tax to a table with various sauces - sharp, juicy or sweet. From the remains you will easily make casserole, fritters or vegetable cutlets.