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Diet recipes from corn grits. Cornmeal - what is it? Benefits, recipes for cooking corn grits

Diet recipes from corn grits. Cornmeal - what is it? Benefits, recipes for cooking corn grits

This was the only name given to this cereal in the 50s of the last century in the USSR. And if corn gained its popularity in our country in these years, it has been cultivated all over the world for a very long time. And cereals from corn (maize) groats have been known since ancient times. Why is it popular and why is corn porridge so useful?

The benefits of corn porridge are invaluable. After all, this cereal is very nutritious, rich in various vitamins (E, B, A, PP) and minerals (iron, silicon). There is no gluten in this porridge, which helps to improve digestion.

Corn is also able to remove heavy metals from the body. In addition, it is hypoallergenic and suitable for everyone.

Diet lovers can safely consume corn, because. 100 g of cereal contains 337 kcal, and in ordinary lean porridge on water - 141 kcal.

You can cook cereals:

on open fire;
in the oven;
in a multicooker.

Everywhere the finished result will be fragrant and tasty. Only when using modern household appliances, the dish will turn out faster and definitely will not burn.

For the sake of justice, it is worth noting not only the benefits, but also the harm of corn porridge. Because this dish has a small energy value, it is not recommended for underweight people. Everyone who suffers from an ulcer and disease should use such porridge with extreme caution. duodenum. And also this cereal is contraindicated for those who are allergic to this product.

To make porridge delicious

Corn grits require special treatment, because it is troublesome to cook. How to cook corn porridge? A few little tricks will help in cooking and the dish will always turn out tasty and boiled.

Taste. It must be remembered that the taste of corn porridge is specific, grains. To many, it seems undercooked.
Water. Mais loves water very much. The minimum ratio of cereals and water is 1: 2.5 / 3. For those who like thinner porridge, the amount of liquid should be increased.
Tableware. If you cook on an open fire, then the dishes should be with thick walls and a bottom. Ideally, it can be a cauldron or a cast iron pot.
Cooking. The main thing in the process of cooking over an open fire is frequent stirring. It is best to stir every 5-7 minutes.
Time. How much to cook corn porridge so that it does not remain raw? Unfortunately, there is no exact answer, because. it all depends on the characteristics of the dishes and the oven. But the minimum cooking time for one serving is 20 minutes.
Butter. Just cooking corn porridge is not enough, you also need to properly serve it. You can’t spoil porridge with butter - this is about maize. It absorbs fat well and therefore oil can be safely put.
Useful nuance. It should be noted that immediately after cooking the dish turns viscous. And after it cools down, it turns into a homogeneous mass. But if the porridge is reheated, it becomes crumbly.

Fundamental recipes - porridge on the water

The most troublesome thing in the kitchen is learning how to cook corn grits correctly. And although the recipe for corn porridge is simple, it will always try to burn. If there is no time for cooking, but you want porridge, then technology will come to the rescue. After all, corn porridge in a slow cooker will turn out no worse than on the stove.

Groats - 100 gr;
Water - 250 gr;
Sugar - 40 gr;
Salt - 5 gr;
Butter - 10 gr.

Pour water into a saucepan with a thick bottom. When it boils, salt to taste.

Rinse the grits, put in boiling water and mix well. As soon as it boils, add sugar, mix again and reduce the fire to a minimum.

Boil corn porridge in water for about 20 minutes. Before serving, put a piece of butter on a serving.

Fast cooking in a slow cooker

The recipe for corn porridge in a slow cooker will take a minimum of time. And cooking in the kitchen will turn into a pleasure.

Groats - 1 glass;
Water - 2.5 cups;
Oil - 80 gr;
Salt and sugar - to taste.

Pour the well-washed cereal into the multicooker bowl. Fill it with cold water.

On the multicooker, set the “Groats” mode. If the automatic cooking time is about 25-30 minutes, then it should be noted that during this time the cereal will become crumbly, but a little tough. To make the cereal soft, it is necessary to boil it for about 10 minutes at 150 C.

If porridge is an independent dish, then sugar is added to taste. If the cereal is planned as a side dish for meat, then add salt. Mix everything.

At the very end of cooking, add butter.

Milk sweet cereals

Corn porridge with milk in a slow cooker, on the stove or in the oven must be present both in the children's diet and in the menu for adults.

This recipe for corn porridge in milk is good because the dish is in the oven and does not require every minute control.

For 1 serving you will need:

Groats - 2 tbsp. spoons;
Water - 100 ml;
Milk - 100 ml;
Salt - 1 pinch;
Butter - 10 gr;
Raisins - 20 gr.

Preheat the oven to 180 C. Pour water and milk in the same proportion into a heat-resistant glass dish or pot. If you want to get porridge that is not particularly thick, then the amount of liquid can be increased. Pour the cereal and salt it.

Rinse the raisins and add to the cereal. To increase the sweetness, you can add a little sugar. Mix everything thoroughly.

Place the pot in the preheated oven. After half an hour, take out the porridge and mix gently. Return to oven for another 15 minutes.

Put a piece of butter in the finished dish and serve.

Corn porridge with apple

You can cook maize porridge in milk with different fruits. They will add additional sweetness, a peculiar aroma and freshness to the dish.

Groats - 1 glass;
Milk - 2 cups;
Water - 1 glass;
Apples - 2 pcs.;
Sugar - 2 tbsp. spoons;
Vanilla sugar - 12 gr;
Salt - a pinch;
Butter - 50 gr.

Clean the grits of debris, rinse. Bring milk and water to a boil.

Pour the prepared cereal into the liquid. Cook the porridge over low heat for about 15 minutes, stirring constantly.

Salt and add sugar: regular and vanilla. Continue to cook for another 10-15 minutes.

At this time, peel the apples and grate them. When the cereal is ready, add grated apples and butter to it. Mix everything and turn off the fire. Let the porridge brew for another 20 minutes.

Corn and banana breakfast for kids

Nutritious corn porridge with milk and banana will be a great start to the day for kids.

Groats - 3 tbsp. spoons;
Milk - 300 ml;
Water - 100 ml;
Sugar, salt - to taste;
Banana - 1 pc.;
Oil - 10 gr.

Rinse the grits. Combine water with 100 ml of milk and heat. When the liquid boils, pour in the cereal. Stir and cook for 10 minutes after boiling. Then pour in the rest of the milk in a thin stream.

Cook until ready. At the end, add salt and sugar.

Remove the dishes from the fire. Mash ⅔ banana and mix with porridge. Wrap the dishes with cereals and let it brew for 15 minutes.

Put the butter and the rest of the banana sliced \u200b\u200bin a circle on the finished serving.

Variations on the theme of hearty dishes

Not only dietary or dairy children's dishes are obtained from maize. You can cook corn porridge with both meat and vegetables. Such a hearty dinner will satisfy both a hungry husband and a picky child.

Bright porridge with vegetables

Groats - 2.5 cups;
Water - 1 liter;
Pumpkin - 300 gr;
Carrots - 1 pc.;
Bow - 1 pc.;
Salt, sugar, seasoning - 1 teaspoon each;
Greens - to taste.

Such porridge is prepared from finely ground corn grits. If there is none, then it is enough to use a coffee grinder and grind the existing cereals.

Dilute the resulting fine consistency in a bowl with a small amount of water until a homogeneous mixture.

Bring water to a boil. While stirring, pour in the dissolved corn mixture. Cook over low heat with frequent stirring.

Clean the pumpkin from seeds and peel. Cut into large pieces. You can use frozen pumpkin. Washed and peeled carrots are also cut into pieces. Add vegetables to cereal. Mix everything thoroughly.

Chop the onion into small cubes and fry vegetable oil. Add it to porridge.

Salt the dish, sugar a little and add any herbs and spices to taste. Gently mix everything and continue to cook until tender. The dish takes about 40 minutes to prepare. During this time, the vegetables should become soft. When serving, each serving can be sprinkled with herbs and finely chopped hot peppers.

To the delight of the meat eater

Meat porridge - fast, simple and satisfying. The main thing is not to forget to stir the cereal while cooking. And you can cook such porridge in the oven.

Groats - 200 gr;
Meat - 400 gr;
Water - 600 ml;
Bow - 1 pc.;
Carrots - 1 pc.;
Salt and pepper - to taste.

Of all types of meat, chicken fillet will be preferred. because the bird cooks very quickly.

Cut the meat into medium-sized pieces. Finely chop the onion, grate the carrots. Saute vegetables in vegetable oil.

Put the washed cereal in a bowl, season with salt and spices. Top with meat and vegetables. Fill everything with water.

Cook porridge over low heat for 30-40 minutes.

World masterpieces of corn porridges

Maize has firmly entered cooking recipes all countries. And each nation has its own ancient secret of corn porridge, which has become their hallmark.

Banosh - kulesh in Hutsul

The famous dish of Western Ukraine is banosh. Served with mushrooms and cheese.

Groats - 250 gr;
Sour cream - 850 ml;
Water -200 ml;
Salt and sugar - to taste.

Do you want something interesting?

For sauce:

Mushrooms (champignons) - 0.5 kg;
Bow - 1 pc.;
Sour cream - 200 ml;
Flour - 1 tbsp. a spoon;
Salt - to taste.

Dilute sour cream with a glass of water, pour into a saucepan and bring to a boil. When it boils, add the corn grits, stirring constantly.

During the cooking process, a thick homogeneous mass is obtained. Cook over low heat, constantly rubbing the cereal with a spoon. This is necessary so that the oil formed from sour cream comes to the surface.

Add salt and sugar to taste. As soon as the porridge will easily move away from the walls of the pan, then the banosh is ready.

How to make sauce

To do this, finely chop the onion and fry. Cut the mushrooms into thin slices and add to the onion. Simmer everything covered for 20 minutes.

To thicken the sauce, dilute the flour in sour cream and add to the mushrooms. Mix everything and simmer for another 5 minutes.

Serve banosh in portions, sprinkling porridge with grated cheese and pouring sauce.

Polenta is a peasant dish from Italy.

Polenta (corn porridge on the water) is a favorite dish of Italians, food for real men. Thanks to technical innovations, you can easily cook Italian porridge.

Groats - 1 glass;
Water - 3.5 cups;
Salt - ½ tbsp. spoons;
Butter - 20 gr;
Parmesan - 100 gr.

Lubricate the multicooker bowl with oil. Rinse the grits. Bring water to a boil.

Pour the cereal into a bowl, pour boiling water and salt. Mix everything. Select the "Porridge" mode.

After the beep about the end, pour the grated parmesan into the grits and mix. Pour cooked polenta into a greased baking dish.

Cut the cooled polenta into pieces and fry in a pan with olive oil.

Hominy - a piece of the sun, donated by the Romanians

Mamaliga is a Romanian-Moldovan thick porridge made from corn. This dish is always served with sour cream with garlic and cheese. Usually hominy is prepared in large volume for the whole family.

Groats - 500 gr;
Water - 1.5 l;
Butter - 100 gr;
Salt - to taste.

Bring water to a boil in a large saucepan or cauldron. Put oil and salt in it. Pour the cereal in a thin stream. To avoid lumps, constantly stir the cereal.

Cook hominy over very low heat for 30 minutes. So that the cereal does not burn, it should be constantly mixed. Prepare hominy without a lid.

The finished porridge is turned upside down on a dish. Let cool slightly and cut into portions. Hominy is traditionally cut with a thick cloth thread.

Sour cream dressing is served with porridge. To do this, crumble the cheese into pieces and pass a few cloves of garlic through a press. Mix sour cream with cheese and garlic - spicy dressing is ready!

Cornmeal is one of the healthiest. It contains carotene (provitamin A), vitamins B1, B2, C, PP, as well as the amino acids lysine and tryptophan, which are necessary for our health. Corn grits not only nourishes the body, but also, due to its high fiber content, cleanses it of toxins and radionuclides, and also reduces fermentation in the intestines. That is why she is loved all over the world. There are many different recipes for dishes from corn grits. The most popular of them are banosh, polenta and hominy.

To make these dishes tasty and healthy, you need to take perfectly yellow corn grits of such grinding to get a healthy dish, but with a delicate creamy texture. TM Zhmenka corn grits will be optimal for such recipes.

How to cook all these corn porridge? What is their feature? And FeelGood will answer you.

Hutsul banosh: recipe

Banosh - Hutsul corn porridge with sour cream and cream - business card Western Ukraine. Banosh (banush) is served with mushroom sauce, cracklings or simply sprinkled with cheese (in the original - sheep).

Lilyana_Vynogradova_shutterstock

You will need:

850 ml sour cream

For the mushroom sauce:

0.5 kg of champignons,

small bulb

200 ml sour cream

1 st. l. flour

How to cook banosh:

We dilute sour cream with a glass of water, then pour it into a cast-iron cauldron and bring to a boil. After that, stirring constantly, add corn grits to the sour cream. You should get a thick homogeneous mass. We reduce the heat to a slow one and begin to rub the porridge with a spoon so that the drops of the formed oil come to the surface. Add salt and a pinch of sugar if desired. You will notice when the banosh is cooked - it will easily move away from the walls of the boiler.

Mushroom sauce

Finely chop the onion, fry in a small amount of oil, add thinly sliced champignons, cover with a lid and simmer for 20 minutes. Stir flour into sour cream and add to mushrooms. Cook for another 5 minutes and turn off.

When the banosh is ready, pour over the mushroom sauce and, if desired, sprinkle with grated cheese.

Italian polenta recipe

Polenta is a traditional Italian dish made from cornmeal or groats. Usually, polenta is used as a side dish or as an independent dish with various additives (mushrooms, meat, anchovies, etc.), fried or baked, etc.

You will need:

250 g corn grits TM "Zhmenka"

750 ml water

100 g butter

How to cook polenta:

Salt the water and pour into a saucepan with thick walls. Boil. Now you need to gradually add corn grits, constantly stirring the future porridge with a wooden spoon. To avoid lumps, maintain the same temperature - it should be close to boiling.

When the cereal is completely poured into the pan, reduce the heat and cook the polenta for about half an hour (remembering to stir constantly). The finished polenta, like the banosh, will begin to separate from the sides of the pot.

After the porridge is ready, add butter to it and mix well with a spoon or chop with a blender. Put in a mold and bake in the oven for 15-20 minutes over low heat. Cut cold polenta into cubes, brush with olive oil and grill on both sides.

Polenta can be topped with a variety of vegetables, seafood, or generously sprinkled with cheese.

Moldavian hominy: recipe

Mamaliga is the foundation of the Romanian and Moldavian cuisine. According to legend, hominy is "a piece of the sun that God gave to the Romanians." It is always served with sour cream seasoned with garlic and grated cheese.

studiogi_shutterstock

You will need:

500 g corn grits TM "Zhmenka"

100 g butter

Salt to taste

How to cook hominy:

Boil water, adding oil and salt to it in the desired amount. When the water boils, add the corn grits, remembering to constantly stir the porridge so that no lumps form.

Now, still stirring, leave the hominy to cook on low heat for half an hour (no need to cover with a lid). Then we turn the finished porridge onto a large dish.

If desired, add sour cream, cheese, cracklings or melted butter to the hominy.

Corn grits is an energy product that is sold in all Russian grocery stores. Unfortunately, it is not very popular. This attitude is completely undeserved, thanks to the mass useful properties corn grits deserve more attention.

Cornmeal is made from dried corn kernels.

This cereal, which is considered the oldest cereal plant in the world, was brought to the European continent from America in the 15th century.

In Spain, where he got before other European countries, he received the name maize. Corn came to Russia through Turkey and Moldova around the 18th century.

How is corn grits made?

Corn is distributed on all continents. In Russia, cereals are made from it, which is divided by numbers: 1, 2, 3, 4, 5. The first three numbers are coarse grinding, 4 and 5 are fine grinding. Depending on the size and color, methods are known for processing it after cleaning the shells and separating the embryos. The shelf life from the date of manufacture of cereals is from 6 to 10 months, depending on the region.

Chemical composition, calorie content and nutritional value

The calorie content of dry corn grits is 330–340 kcal per 100 g. The porridge, which increases by about 3 times after cooking, has about 100 kcal.

The composition of cereals includes such substances:

carbohydrates - 55%;
proteins - 10%;
fats - 2%;
dietary fiber - 24%.

Corn grits are unusually rich in health-promoting elements.

It includes vitamins and mineral salts:

cobalt;
calcium;
gland;
manganese;
copper;
magnesium;
molybdenum;
chromium;
zinc;
B vitamins;
retinol;
vitamins E, PP, H, K.

Maize proteins are unique, they include a number of essential amino acids, but do not contain lysine and tryptophan.

The benefits and harms of corn grits for humans

Proteins that cause allergies are much smaller in corn than in wheat and rye. Corn contains many trace elements. It serves as a source of rarely found silicon, which is necessary for maintaining the health of tooth enamel.

Corn contains vitamins A and E, which are antioxidants that are good for vision and skin health. As well as B vitamins, which help normal work nervous system. Corn porridge cleanses the body well, removing harmful substances from it - toxins and radionuclides. This contributes to the prevention of cancer.

The benefits of corn grits have been empirically tested in America. Elderly people over 65 were given corn porridge to eat regularly. This lowered their risk of Alzheimer's disease.

Corn contains substances that strengthen the sheath of nerve fibers, this helps to maintain a good memory, attention, and learning ability.

Corn porridge can reduce bad cholesterol with regular use and normalize blood pressure, so it is important for diseases of the heart and blood vessels.

Corn grits in the composition of dishes perfectly cleanses the intestines. Its use has a positive effect on digestion, and blocks the absorption of fats from other foods. It helps to lose weight, wishing to effectively lose weight.

Useful properties for the child's body

rich in vitamins and mineral composition makes corn grits a valuable product in baby food. In addition, there is a lot of natural fiber in cereals, which gently cleanses the intestines.

The use of corn porridge will strengthen the baby's immunity, make him calm and quick-witted.

Porridge can be given from 9 months of age.

Due to the presence of iron in corn, porridge from this cereal will become a good remedy anemia prevention. Silicon in its composition is useful for growing bones and teeth of a child.

Due to the lack of gluten, corn grits are a valuable dietary product in baby food. It is recommended to cook it for babies who are allergic to this protein. Gluten is found in many cereals, especially in wheat.

Recipes for cooking from corn grits

You can cook a lot from corn interesting dishes. Some of them are national, and are typical for the cuisine of certain peoples.

Milk porridge made from cornmeal

For cooking, it is advisable to use a pan with a non-stick coating, porridge from corn grits thickens quickly and easily sticks to the walls of the dishes.

Products:

corn grits 1 tbsp.;
4–5 st. milk;
salt, sugar to taste.

Cooking:

In half the volume of boiled milk, pour corn grits in a thin stream.
Constantly stir.
Reduce heat.
Add salt and sugar.
Pour in the remaining milk, heated to a boil.
Cover the saucepan with a lid.
Cook over low heat, stirring occasionally for 30 or 40 minutes.

The finished porridge is seasoned with butter to taste, and insisted for another quarter of an hour.

How to cook pancakes

The dough for pancakes from corn grits is obtained from the cooled porridge.

For cooking you will need the following products:

corn grits 0.5 tbsp.;
2 tbsp. milk or water;
wheat flour 60 g;
granulated sugar 25 g;
egg.

Cooking:

The groats are boiled until cooked, with a little salt in water or milk.
Cool down to room temperature.
Add sugar, egg.
Form cakes with your hands.
Roll them in flour.
Fry on both sides in vegetable oil.

If desired, light raisins can be added to the corn pancakes.

Corn grits pie

To make a corn grits pie, grind the grits with a coffee grinder.

Products:

egg;
corn and wheat flour 75 g each;
60 g of granulated sugar;
butter 90 g.

Cooking:

Butter is rubbed with sugar and egg.
Pour corn and wheat flour, you can add a little vanillin.
Mix the dough, spread it on a sheet, and level it in the form of a layer.
Bake at 180 degrees for 10 or 15 minutes.

The finished cake is smeared with any butter cream, sprinkled with chocolate and toasted nuts.

healthy cookies

Cornmeal cookies are prepared in the same way as pancakes. First, corn porridge is boiled, cooled, the dough is kneaded, and cookies are baked.

Products:

ready-made corn porridge 1.5 tbsp.;
egg 1 pc.;
4 tbsp. l. Sahara;
vanillin.

Cooking:

Sugar, egg and vanillin are added to the cooled corn porridge.
Beat with a blender.
Spoon small cookies onto a greased baking sheet.
Bake at 160 degrees for 10 minutes.

The finished cookies are allowed to cool, and removed from the baking sheet.

Mamaliga from small corn grits

Hominy is popular in Moldova and Romania. In the classic version, it is prepared in the form of a “corn bun” - a dense porridge that can be cut with a knife.

Products:

200 g of finely ground corn grits;
water or broth 600 ml;
garlic 1 clove;
2 chili peppers.

Cooking:

gulf hot water or broth, the cereal is boiled for 30-40 minutes over low heat.
At the end of cooking, add a clove of garlic and pepper.
Spread hominy on a plate, cool.

Cut the hominy into portions with a wooden knife or thread.

How to make porridge for kids

Corn porridge for children can be prepared with the addition of vegetables or fruits. Try to cook healthy porridge with carrots.

Products:

carrots 80 g;
cereals, ground in a coffee grinder, 50 g;
pure water 150-200 ml;
butter 10 g.

Cooking:

Place peeled and sliced carrots in boiling water and boil until the root is soft.
Add corn grits to the carrots, cook, stirring until tender.
Put the butter in the finished porridge, knead it, mix and cool.

Such porridge can be given to a baby from 9 months.

Polenta recipe Hector Jimenez-Bravo

This is a traditional Italian cornmeal dish. In Italy, it is cooked on an open fire, it is the main food of poor families, but in restaurants in Russia it is quite expensive. You can make your own polenta with the recipe.

Products:

water and broth 0.5 l each;
olive oil 2 tbsp. l.;
corn grits 1.5 tbsp.;
apple cider vinegar 1 tbsp. l.;
tomatoes, diced 2 tbsp.;
parsley 2 tsp;
butter 3.5 tbsp. l.;
cream 1/3 tbsp.;
grains of young corn 1 tbsp.;
parmesan cheese 2 tbsp. l.;
spices and salt.

Cooking:

Groats are poured into boiling water with broth.
Cook for about 30 minutes in a saucepan with a closed lid over low heat.
For the sauce, the tomatoes are fried in olive oil.
Add to tomatoes 2 tbsp. l. butter, paprika, oregano and garlic.
When the tomatoes become soft, they are lightly crushed with a spoon, vinegar and chopped parsley are added.
Grains of young corn, cut from 4 heads, are slightly salted and fried in a frying pan.
Boiled corn grits are mixed with corn grains, cream, 1.5 tbsp. l. butter, Parmesan cheese and basil.

Polenta is served with fried tomato sauce on top, cooled or warm.

Who is contraindicated in corn grits

For some health problems, doctors do not recommend eating corn porridge. It is undesirable to eat with dystrophy. Corn grits, the benefits and harms of which have long been studied by nutritionists, promote fat burning, and will not allow you to gain weight.

For diarrhea and other problems with gastrointestinal tract It is better not to eat corn porridge, they have a slight laxative effect, contain a lot of fiber. With thrombophlebitis and blood clotting disorders, there are also contraindications to the use of cereals.

For most people, corn grits will only benefit, help to lose extra pounds, prevent many diseases and strengthen the immune system.

1. First of all, you need to cook corn porridge in well-salted water, add butter at the end of cooking, mix the porridge well and leave to brew. The proportions of porridge and water are 1: 2.5. For meatballs, I used ready-made porridge.
2. In the finished cooled porridge, add 2 eggs, chopped green onions, garlic passed through a press, and black pepper.
3. Next, mix everything well and add flour. Flour should be added until the density of the dough allows you to make meatballs.
4. We knead the porridge with flour well and form balls, which we then roll in the remaining flour and lightly crush, making the shape of a cutlet.
5. Fry each cutlet in sunflower oil on both sides until golden brown.

You can serve these meatballs with ketchup, sour cream or sour cream sauce with garlic and herbs.

VIDEO RECIPE

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Corn grits can be found in many grocery stores. Among consumers in Russia, it is not particularly in demand.

This is not entirely deserved, since it has a lot of useful components. From it it is possible to make various tasty and healthy dishes for every taste.

Corn grits

Corn grits can be used to make a variety of delicious dishes. Many of them belong to Moldovan or Latin American cuisines.

Pancakes

To prepare pancakes using corn grits, you need:

corn grits - ½ tbsp.;
milk - 2 tbsp.;
wheat flour - 50 g;
sugar - 40 g;
egg - 1 pc.

The cooking process consists of the following steps:

Prepare porridge from cereals and cool.
Add egg and sugar.
Form into cakes and roll them in flour.
Fry in a pan on both sides in vegetable oil.

If desired, dried apricots or raisins can be put in porridge.

Pie

To make a pie from corn grits, the latter is ground in a blender or coffee grinder.

What you need to make the pie:

egg - 1 pc.;
corn flour - 80 g;
wheat flour - 80 g;
sugar - 50 g;
butter - 100 g.

For cooking you need:

Grind butter with sugar and egg.
Gradually add wheat and corn flour to the products.
Knead the dough and put it in a baking dish.
Preheat the oven to 180 degrees and put the future cake in it for 15 minutes.

Sprinkle the top of the cake with icing sugar or grated chocolate.

Making cookies is similar to making pancakes. To begin with, porridge is boiled from cereals, and then cooled to room temperature. Next, make the dough and cook the cookies in the oven. To make healthy cornmeal cookies, you need:

porridge from corn grits - 1.5 tbsp.;
egg - 1 pc.;
sugar - 4 tbsp. l.;
vanillin to taste.

The cooking process includes:

Put sugar, egg and vanillin into ready-made cold porridge.
Mix everything with a blender.
Use a spoon to spread medium-sized cookies on a baking sheet.
Preheat oven to 160 degrees.
Bake cookies 10 min.

After the cookies have cooled, they can be removed from the pan.

Hominy - a national dish Moldova. It is a very dense porridge that can be cut with a knife. To prepare it, you will need the following products:

small corn grits - 200 g;
water - 600 ml;
garlic - 1 clove;
Chili pepper - 2 pods.

Cooking process:

Rinse the cereal well, pour hot water over it and cook over low heat for half an hour.
At the end, add garlic and pepper to the porridge.
Lay out on a cutting board and cut with a knife.

Banosh is a Hutsul porridge. It is made from corn grits of the finest grinding or ordinary grits are ground in a coffee grinder. Sour cream for banosh is used only at home. To prepare this dish, you need the following products:

corn grits - 200 g;
sour cream - 300 g;
milk - 0.5 l;
salt - 1 tsp;
cheese - 100 g.

The preparation of banosh consists of the following steps:

Pour milk into a saucepan and add sour cream to it.
Bring to a boil and reduce heat so that the food continues to boil a little.
Pour the cereal into the pan in a thin stream, while stirring vigorously with a wooden spatula.
Add salt and continue stirring in a circle in one direction (this is very important).
Approximately 5 min. oil should come to the surface. When this happens, remove the pan from the heat.
Banosh is served hot, and sprinkled with grated cheese on top.

Beneficial features

Corn contains few proteins that can cause allergic reactions. It is rich in various vitamins and minerals. It contains silicon, which allows you to maintain healthy gums and teeth. In addition, corn has the following beneficial qualities:

the contained vitamins A and E maintain the beauty of the skin;
B vitamins contribute to the normal functioning of the nervous system;
porridge from corn grits will cleanse the body of toxins and toxins. It will also remove radionuclides, which is the prevention of cancer;
in corn there are substances that strengthen nerve fibers. It contributes to the support of memory, attention, as well as good learning abilities;
with regular use, corn will reduce bad cholesterol and bring blood pressure back to normal;
corn cleanses the intestines well. She in a positive way affects the digestive system;
corn prevents the absorption of fats with other products, which helps to reduce excess weight;
corn grits are especially useful for children. It will strengthen the protective functions of the child, make him more calm. Thanks to the iron contained in corn, porridge from it will be an excellent product for the prevention of anemia. It is possible to give porridge to babies from 9 months.

Corn groats are a product from which you can make many tasty and healthy dishes. Regular consumption of corn grits will saturate the body with important trace elements and maintain its healthy state.

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