Milk corn porridge
Description
Cornmeal porridge is a very filling dish. It is traditionally used in many cuisines around the world—dishes such as mamaliga or Georgian gomi are made from cornmeal. To prepare a tasty milk-based cornmeal porridge, I use cornmeal that isn't too finely ground, so the porridge cooks up thick and creamy. Honey can be added to the finished porridge to taste.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Pour the grain into a 1.5-liter saucepan (preferably with a thick bottom).
- 3
Step 3
Pour in the water, bring to a boil, and stir to prevent lumps from forming.
- 4
Step 4
When the porridge comes to a boil, most of the liquid will have evaporated and the porridge will have thickened. Pour in half of the milk and stir. Heat it through, then add the remaining milk, put in the butter, and bring everything to a boil.
- 5
Step 5
Salt the cooked porridge and let it cool. By the way, right after cooking the porridge tends to be rather runny, but cornmeal absorbs moisture well. So you can let the porridge stand for a while, and it will become thicker.
- 6
Step 6
You can serve the ready cornmeal porridge with milk with fruits or nuts.