Corn porridge with water made from corn grits - 5 cooking recipes

The benefit of corn porridge is that it helps remove toxins and radionuclides from the body. In addition, it strengthens the immune system and prolongs life. It is no coincidence that all mountain peoples, famous for their long-livers, include corn in their daily diet. So it’s worth following their example and cooking corn porridge in water, albeit not so often, but quite regularly.

In the store you can find corn grits in two colors: white and yellow. The only difference between them is in the varieties of corn itself. White corn is grown in countries neighboring Russia. It is believed that yellow is a modified white, but this information requires clarification. Their taste is almost identical.

By the way, the classic name for corn porridge on water is mamalyga. The word itself has Romanian roots, and Romania is considered its homeland. But since ancient times it has been brewed in a variety of countries: in the Caucasus, in Asia, even in Italy. They just call it differently there (for example, gomi among Georgians, polenta among Italians).

The recipe for corn porridge on water is very simple: add finely (or coarsely) ground grains to boiling water and cook with stirring until tender. No need to add any spices, not even salt and sugar. Because such porridge is usually served with special sauces, gravy or salted cheese. But since we are still talking about porridge, and not about hominy, salting and sweetening it is quite acceptable. And even add a piece of butter for softness.

The only disappointment with corn grits is the cooking time - they are the most “long-lasting” of all known. And to get aromatic and healthy porridge in the morning, you need to stand at the stove for at least an hour. For many this is almost impossible. And in this case, a multicooker can come to the rescue. If you fill it with food overnight and put it on delayed start, then in the morning it will cook a wonderful dish that you can only devour with appetite))