Corn porridge - benefits. Pumpkin is doubly useful. Well, milk is one healing product. Combine these three ingredients and prepare one dish - corn-pumpkin porridge with milk. It is tasty, satisfying, nutritious and healthy.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Corn porridge, pumpkin and milk have a huge range of nutrients, vitamins and minerals, both in one dish and separately from each other. A porridge made from these products will be an ideal breakfast for all family members. The dish is especially suitable for children, the elderly, and is also recommended for everyone who wants to lose weight. But then take skim milk or cook porridge in water. This dish is dietary and low in calories. At the same time, one medium portion of porridge perfectly saturates and there is no feeling of hunger before lunch.
For this dish, you can go beyond just pumpkin. The composition can be expanded and any dried fruits, fruits, berries, nuts, etc. can be added. You can cook this dish on the stove, in a microwave oven, multicooker or oven. If you like this recipe, then you can replace the corn grits with other types of grits. For example, oatmeal, rice, millet, pearl barley, etc. will be appropriate here. But keep in mind that the taste of pumpkin porridge will largely depend on the selected cereal. We hope that any dish you choose will diversify your family's menu and become one of your favorite dishes on the dinner table.
- Caloric content per 100 g - 108 kcal.
- Servings - 2
- Cooking time - 35-45 minutes
Ingredients:
- Pumpkin - 250 g
- Corn grits - 100 g
- Ground cinnamon - 0.5 tsp
- Honey - 1-2 tablespoons
- Orange zest - 1 tsp
- Milk - 400 ml
Cooking corn-pumpkin porridge with milk:
1. Rinse the groats under running water, fill them with drinking water in a 1: 2 ratio and put them on the stove to cook. Boil it for about 10 minutes, until no liquid remains.
2. Peel the pumpkin, remove the seeds, cut the fibers and cut the flesh into medium-sized pieces.
3. Boil the pumpkin lightly in boiling water for about 10 minutes to soften. Then, overturn on a sieve to glass the liquid.
4. Pick up a ceramic pot or any other shape that can be placed in the oven and place the pumpkin in it.
5. Place the semi-cooked corn porridge on top.
6. Add orange zest (dried or fresh) and add cinnamon.
7. Pour milk over the food. The temperature of the milk is not important, you can use it cold or warm.
8. Stir gently to distribute food evenly. Close the pot with a lid and send the porridge into a heated oven to 180 degrees for 20-30 minutes.
9. After languishing porridge in a brazier, it completely absorbs milk. Therefore, the consistency will be thicker. If you like liquid porridge, then periodically add milk to the pots. As the texture of the dish can be different, according to your taste.
Before serving food, put honey in the porridge and, as you do, you can put a slice of creamy honey. Stir the ingredients and serve the meal at the dinner table.
See also the video recipe on how to cook pumpkin corn porridge.
