Corn Porridge with Milk
by Editorial Staff
Porridge made from corn grits, cooked in milk with the addition of water, turns out to be very airy, light, and similar in consistency to the most delicate soft pudding! The dish has a pleasant sweetish taste with milky vanilla notes.
Cook: 30 minutes
Servings: 2
Ingredients
- Corn groats – 50 g
- Milk – 250 ml
- Water – 250 ml
- Sugar – 20 g
- Salt – 1/4 teaspoon
- Vanilla sugar – 1/4 teaspoon
*
For the filling (optional):
- Butter – 35 g
- Leaves of mint or lemon balm – 4-5 leaves
Directions
- Combine milk and water in a heavy-bottomed saucepan. Add salt, sugar, and vanilla sugar. Put on heat and bring to a boil.
- Rinse the corn grits thoroughly and drain the water through a fine sieve. Send the washed cereal to a saucepan and stir.
- Reduce heat to low, cover, and simmer, stirring occasionally, for about 20 minutes, until the cereal is soft and the liquid has been absorbed.
- Serve the cooked corn porridge in milk, adding a slice of butter or lemon balm or mint leaves to each portion, if desired.
Enjoy your meal!
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