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Corn porridge with milk

Author
Cookinero 2 Sep 2025
3320
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

Corn porridge with milk

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

Yes, you can substitute dairy milk with almond milk, coconut milk, or oat milk. Just ensure it's unsweetened if you want to control the sugar content.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of milk to restore creaminess.
Reduce the sugar or use a low-carb sweetener like stevia. You can also decrease the cornmeal slightly and add chia seeds for texture.
Yes, freeze it in portion-sized containers for up to 1 month. Thaw overnight in the fridge and reheat with a little milk to maintain smoothness.
Try fresh berries, a drizzle of honey, chopped nuts, or a sprinkle of cinnamon for added flavor and texture.
Yes, prepare it the night before and store it in the fridge. Reheat with extra milk in the morning for a quick meal.

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