Corn Porridge
Breakfasts • European
Description
Corn grits are a low-allergen substance, making corn porridge suitable even for those who are highly sensitive to gluten. This hot porridge comes out tender and creamy, just like semolina. However, unlike semolina, it can thicken and set as it cools. Therefore, cold porridge can be enjoyed not just for breakfast but also for lunch: cut into pieces, grill in a frying pan, and serve, for example, with a vegetable salad; it will be incredibly delicious.
Ingredients
- Corn Grits 5 oz
- Water 25 fl oz
- Milk 10 fl oz
- Sugar 1 tablespoon
- Salt ½ spoons
- Butter 0 oz
Step-by-Step Guide
Step 1
Rinse the corn grits under running water until the water runs clear. Pour water into a pot and add the grits. Bring to a boil.
Step 2
When the water starts to boil, reduce the heat and cook the porridge for 30 minutes, stirring constantly to prevent the grains from sticking.
Step 3
When the porridge thickens, pour in hot milk, add sugar and salt, and cook, stirring, for another 5–10 minutes.
Step 4
At the end, add butter to the porridge and stir well.
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