Cornmeal porridge with cheese cooked in milk
Description
The recipe won't take much time. Corn grits are gluten-free, easily digestible, and have a rich nutritional profile. When cooked in milk and generously topped with cheese, they become something a little different but very delicious! Cooking corn porridge in a multicooker is extremely simple. Corn grits have an unpleasant tendency to splatter and can cause burns if you're not careful. But with a multicooker, this problem disappears—just avoid stirring too often and let the smart appliance do its job. Serve hot.
Instructions
- 1
Step 1
Pour the grain into the multicooker bowl and add water. Cook in the "Porridge" or "Grain" mode until the water is absorbed.
- 2
Step 2
Pour the porridge with milk, add a little salt. Keep in mind that the cheese is salty. Cook until the porridge is done—about 15–20 minutes.
- 3
Step 3
In the middle of cooking, add a piece of butter generously. As they say, you can't spoil porridge with butter!
- 4
Step 4
The finished porridge is moderately thick, but not dry.
- 5
Step 5
Add the grated cheese to the bowl. The main thing here is that it melts well and dissolves completely. Unfortunately, this can only be determined by trial and error nowadays. However, I dare to recommend Dutch cheese.
- 6
Step 6
Very carefully mix the cheese with the porridge until fully combined. Let the porridge stand in "Keep Warm" mode for 5-7 minutes.
- 7
Step 7
And serve, serve! Don't wait until it cools down!