Corn porridge with milk
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.
How to cook Corn porridge with milk
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.
Corn porridge with milk - FAQ About Ingredients, Baking Time and Storage
Reviews: 0
0 Overall ratingHave you already prepared this recipe? Tell what you think.
Write a review
Trending
Khinkal in Dagestan style
Khinkal is a traditional Caucasian dish. It is often confused with such a famous Georgian dish as khinkali. And, although the set of products in both dishes is quite similar, they are nevertheless different. Traditionally, khinkal is prepared on the
Apple marshmallow
Apple marshmallows can be considered a healthy homemade treat. The low-calorie dessert is made by making marshmallows from applesauce. In order for homemade apple marshmallows to hold their shape well, they need to be made with gelatin. According to
Azu in Tatar style
Azu is a Tatar dish that gained popularity in Soviet times. Traditionally, azu is made from lamb or beef, with onions, potatoes and pickles added. Everything is cut into strips and stewed in tomato sauce.