Poltava wheat porridge

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   Let's prepare the ingredients for the porridge. It is important to purchase a fresh and high-quality product. When choosing cereals, you should first of all pay attention to the date of manufacture, and not to the date of packaging of the cereal. The shelf life of wheat cereals is usually no more than 24 months. Otherwise, it may be spoiled, with bitterness and will ruin the taste of the dish and, naturally, health.

2. STEP 2

   

   Wash the cereal thoroughly, changing the water repeatedly until it becomes clear. We remove foreign objects found in the cereal, for example, pebbles and husks. Some recipes recommend frying the cereal in a dry frying pan before cooking porridge; it will acquire a golden color. But this is not necessary.

3. STEP 3

   

   Place the wheat grits into a saucepan with a thick bottom. Pour the cereal with two glasses of water. Add salt. We put it on fire.

4. STEP 4

   

   When the water boils, reduce the heat to low and cook the porridge, stirring constantly, until the liquid has completely evaporated and “popping” bubbles begin to form in the porridge, flowing into the holes.

5. STEP 5

   

   Pour in another glass, but this time of hot water. Stir and continue cooking the porridge until it is completely cooked and reaches the desired consistency.

6. STEP 6

   

   Add a piece of butter. Turn off the fire. Cover the pan with a lid. Let the porridge stand covered for about 20 minutes. Stir the porridge and place on plates. Tasty and aromatic Poltava wheat porridge is ready. This dish can be served for breakfast, it turns out tasty, satisfying and healthy, or for lunch or dinner as a side dish for meat, fish or chicken. Bon appetit!

Comments on the recipe

Musy

07.09.2023

5

For clarity, you can watch the video for the recipe for making wheat porridge.

Testomania

07.09.2023

5

I used the recipe “Poltava wheat porridge” and prepared a wonderful wheat porridge, my daughter’s favorite. I washed the cereal well and cooked it as indicated in the recipe. I added an extra half glass of water to make the porridge more viscous. During cooking, I had to constantly stir it; the porridge easily sticks to the bottom (despite the fact that the pan has a thick bottom). After cooking, the pan with the lid closed was on the stove for another half hour, during which time the porridge “evaporated” and thickened. A wonderful healthy food recipe!