Corn Porridge with Sesame
Main Dishes • European
Description
Corn Porridge with Sesame
Ingredients
- Coarse Cornmeal 5 oz
- Millet 5 oz
- Sesame bun 0 oz
- Salt ½ teaspoon
Step-by-Step Guide
Step 1
Measure half a cup each of cornmeal and millet and rinse thoroughly in warm water. Change the water until it becomes clear.
Step 2
Add 2.5 to 3 cups of water to the pot. You can add more if you prefer a runnier porridge. Cornmeal is very starchy and absorbs a lot of liquid.
Step 3
Place on medium heat and bring to a boil with the lid on. Then reduce the heat and slightly open the lid. Cook for another 10 minutes until the liquid is fully absorbed and small 'craters' form on the surface.
Step 4
Wrap the pot in a warm blanket or, if the pot has a thick bottom and retains heat well, simply cover it with a lid. Leave it like this for another 10 minutes. In the meantime, grind the sesame in a mill.
Step 5
Add the sesame and salt to the cooked porridge. You can sweeten it with a tablespoon of sugar, but I prefer it lightly salted. There is no need to add oil to the porridge, as millet, corn, and especially sesame already contain a lot of fat.
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