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Milk corn porridge does not contain gluten, which means it is suitable for people with allergies. Good quality cereals are bright yellow and crumbly. Corn porridge with milk is cooked on the stove in a saucepan. Initially, corn was grown by the peoples of Central America. They made flour, oil, flakes from it. And the Indians first learned to cook corn porridge several centuries ago. Since corn is a very affordable product, corn grain porridge is found in the cuisines of almost all peoples. For example, mamalyga or polenta.

Step 1

Prepare the porridge. Pour the cereal into boiling water. Add salt and sugar. Do not cover with a lid. Cook, stirring, for 20 minutes or until the moisture is absorbed. Boil the milk and immediately pour it into the porridge. Stir. Cook on low heat for another 20 minutes, stirring. Remove the porridge from the heat. Cover with a lid. Leave for 5 minutes. Serve with a piece of butter.