Cornmeal porridge for infants
Description
Be sure to choose finely ground cornmeal and sift it in advance. Add a little granulated sugar to the porridge to make it sweet, and salt to enhance the sweetness of the dish. You can prepare the porridge ahead of time and store it in the refrigerator for about 5-6 hours, but keep in mind that it will thicken further as it cools.
Instructions
- 1
Step 1
Prepare the necessary ingredients. If the child has an allergy to cow's milk protein, use goat's milk or filtered water instead.
- 2
Step 2
Pour the milk into a small cauldron or saucepan with a non-stick bottom. Place the container on the stove over medium heat.
- 3
Step 3
Immediately add salt and sugar, mix well.
- 4
Step 4
Sift the finely ground cornmeal and immediately transfer it to a container before the milk comes to a boil; otherwise, the flour will form lumps when exposed to the hot liquid.
- 5
Step 5
Incorporate the flour into the liquid using a whisk.
- 6
Step 6
After 3-4 minutes, the porridge will thicken and start to bubble. Its consistency will become similar to pancake batter—just right so the baby won't choke and can swallow the food even through a wide-neck nipple.
- 7
Step 7
Pour the prepared corn porridge for the infant into a plate or a bottle with a nipple, cool to the desired temperature, and feed the baby.