At the end of the last century, corn was called none other than the queen of the fields. Today it is grown, of course, not on such a scale, but, nevertheless, very actively, and not only in our region, but practically all over the world. Many wonderful products are made from this culture – corn sticks and flakes, flour, starch, canned food, etc. One of these products is corn grits. Despite the fact that it can be found in any store, it rarely enters the diet of most families, which, by the way, is in vain, because it can bring our body a lot of good.
Why are corn grains healthy?
First of all, it is worth noting the very low calorie content of corn grains, for one hundred grams of dry product there are only 328 kcal, and in a hundred grams of porridge made from it is only 86 kcal. That is why it can be safely eaten by people watching their figure and adhering to a healthy diet. At the same time, it is well saturated and gives a feeling of fullness for a long time.
The use of corn grains, in addition to being an excellent dietary product, is also in the many valuable components that make up its composition. This culture is rich in vitamins of group B, vitamin E, PP, A, H, essential amino acids – tryptophan and lysine, it contains such valuable trace elements as magnesium, calcium, potassium, iron, phosphorus and many others. In addition, corn grains is also a hypoallergenic product, so dishes from it without problems can be given even to the smallest children, and also introduces people who are prone to food allergies into the diet.
The benefits of corn grains
Great benefit porridge from corn grains and for the digestive tract. Fiber contained in considerable quantities in it cleans the intestines well from harmful deposits – fecal stones, slags, removes radionuclides, toxins, pesticides from the body. Such porridge eliminates putrefactive and fermentation processes in the intestines, relieves constipation. Its regular consumption will strengthen the immune system, will contribute to the preservation of youth and attractiveness.
Ingredients cereals, such as vitamins E, calcium and potassium, have a beneficial effect on nails, skin, hair, and the carotenoids contained in it make the product very useful for smokers because they reduce the likelihood of developing lung cancer. Also, dishes from it increase the elasticity of blood vessels, reduce cholesterol, thereby reducing the risk of blood clots, and hence cardiovascular diseases.
Phosphorus present in corn is good for the nervous system, vitamins B5 and B1 contribute to the elimination of depressive states and are good prevention of neuralgic diseases, and magnesium and vitamin B6 increase resistance to stress. Dishes from corn grains are recommended to be consumed by people suffering from diabetes, blood diseases, gallbladder, stomach and liver.
In addition to all this, corn, and, accordingly, cereals made from it, has one unique property – to preserve all the most useful properties even after heat treatment. There is also evidence that it contributes to the removal of fat from the body.
Is corn grains harmful?
Most products, often even the most useful, have contraindications for use, and therefore can not be used by all. Harm of corn grains is minimal – it is contraindicated only for ulcers in the acute stage (since the fiber contained in it can irritate the walls of the gastrointestinal tract) and high blood clotting. Also, it should not be abused by people with low body mass and trying to gain it. In this case, the harm of cereal from corn grains lies in its low-calorie content. Everyone else, especially those who want to lose weight, can safely include it in their menu.
How to make corn grains?
Corn grains are divided into several types depending on the shape and size of the grains. It can be ground, fine and large. If you need to quickly prepare a dish from corn grains, you should choose the finest grinding, most often it is used for children’s cereals.
Grinded grains are crushed kernels of corn, with this method of processing the embryos and shells are separated from the grains, and as a result, the grains come out ground with rounded edges. In turn, this type of cereal is divided into five rooms, depending on the size of the grains.
Corn grains can be used to cook a wide variety of dishes – soups, side dishes, main dishes, flat cakes, etc. Italian cuisine offers to cook a palena from it, Moldavian – hominy, Abkhazian – abystu, Georgian – gomi.
In general, different types of corn porridge are popular in many countries, and their taste, as well as the duration of cooking, depends directly on the quality of raw materials. The best dishes come from fresh or well-stored cereals.
Moldovans believe that the best is the bright yellow, almost orange croup, while others, choosing it, are guided by the size of the grains and by how uniform they are. Naturally high-quality product should not contain husks, impurities and odors.
It is recommended to store grains at low temperatures, ideally up to +5 degrees, in dark, dry places. With high humidity (over 70%), insects quickly grow in it, rancidity and stagnation appear, of course, it is impossible to cook a good dish from such a product.
At home, corn grains are best kept ceramic, metal or glass, in extreme cases, plastic containers that can be tightly closed. They need to be placed in dark, cool places. Thus, cereal should be stored no more than a month.
How to cook corn porridge?
Despite the usefulness of porridge made from corn is quite capricious in cooking, because it tends to burn and clump together. Therefore, in the process, it is necessary to interfere as often as possible. In addition, corn grains are almost quadrupled when cooked, so when cooking them, be sure to consider this feature.
In order not to form lumps in the porridge, it is recommended to prepare it as follows:
Method number 1. First of all, it is worth mentioning that porridge made from corn grains can be prepared both on water and on milk. To prepare one glass of cereal, you need three or four times more water (milk), i.e. three or four glasses, in this case, the porridge will come out thick enough, if you like thinner, you can increase the amount of liquid to 4.5 and more glasses. So, in order not to form lumps in a cauldron or pot with a non-stick coating, pour half of the water (milk) in our recipe 1.5-2 cups. When it boils, add salt, its amount depends on whether you plan to make a dish sweet or salty, if sweet, enough pinch will be enough, but then add more sugar. Then slowly, constantly stirring, pour the cereal. As a result, a thick mass should come out; stir it well until it reaches a uniform consistency. Then slowly pour out the remaining liquid and bring the porridge to readiness in the oven or on very slow fire, it usually takes at least half an hour (depending on the type of cereal, it may take more or less time). Do not forget at this time periodically (preferably more often), stir porridge.
Method number 2. To cook porridge in this way, porridge and liquid can be taken in the same proportions as for the previous one. Pour the water (milk) into a suitable container and heat well. In the hot (not yet boiled) liquid, add salt (if necessary, sugar) and a thin stream, stirring all the time, pour out the grains. While stirring, wait for boiling, then reduce the heat to the maximum and continue cooking, stirring as often as possible, until cooked.
For children and adults who love sweets, corn grains are usually cooked in milk. It is better to make such porridge not too thick, so it is worth taking the liquid four or even five times more than the cereal itself. You can cook it in one of the above ways. You can also use the following recipe:
Bring 2 cups of water to a boil, pour ¾ cup of washed cereal into it and, stirring, boil it until the liquid is almost completely absorbed. Then pour 2 cups of hot, boiled milk into it. Stir, add sugar, a pinch of salt and cook, do not forget to mix, another twenty minutes. Fill the finished porridge with cream or butter. You can also add raisins, jam, fresh berries, dried fruits, etc.
In general, conventional savory is a rather dense corn porridge called malamyga, from which they form something like a sausage, and then cut it into pieces. We present to your attention one of the options for its preparation.
You will need:
2 cups of fine corn grains;
400 grams of bacon with streaks of meat or bacon;
2 glasses of water;
a glass of milk;
40 grams butter.
1.In the cauldron boil the milk, add water to it and boil again.
2.A little salt and trickle, stirring, pour the cereal.
3.Boil, not forgetting to stir, when the cereal swells, check whether it has stuck together into lumps, if the lumps still formed, leave the cauldron and crush the porridge well, scraping it from the bottom and walls.
4.Next, add oil, mash again, cover the cauldron with a lid and place it on the minimum heat for a quarter of an hour. While the hominy comes to readiness, cut the bacon in small pieces and fry it until golden brown. Then grate the cheese.
5.Turn the prepared hominy on a flat dish or chopping board, form a sausage and cut.
6.Put fried bacon, together with the fat that has been melted from it, and cheese in separate containers.
7.Pieces of hominy can be dipped first in bacon, then in cheese, or simply seasoned in a plate.
8.All porridge can simply put in a dish that everyone poured himself as much as necessary.
This dish is called mchadi. There are many options for its preparation, consider the two most simple:
Option number 1. Thoroughly rinse the cereal (it is better to take the smallest possible), put in a bowl and salt. Then, adding the corn grains to the milk, in very small portions of water, knead the dough. Water for this is recommended to take the most hot, but such that it could endure the hands. As a result, you should get a plastic dough, if it turns out to be watery, add a little cereal and knead again. From the dough, form small, having a thickness not more than a centimeter, flatbread. Then fry them in a pan with heated sunflower oil until golden brown on both sides. Serve flatbread with cheese and butter, they also combine well with satsivi and lobio.
Option number 2. To make such flat cakes, you will need 2 cups of fine corn grains, half a teaspoon of sugar, half a glass of milk and the same amount of water, salt, 2 tbsp. butter. Combine the water with the milk, heat the mixture to forty degrees and pour it into the bowl with the grains. Add the remaining ingredients and knead the dough. Heat sunflower oil in a frying pan. Form the tortillas and fry four minutes on each side. Put the finished tortillas on napkins or paper towels to eliminate excess fat.
This is a very tasty and nutritious dish. For its preparation you will need: The benefits of corn grains
1 kg. sour cream;
smoked lard (to taste);
2 cups corn grains;
white cheese (to taste);
dried mushrooms (to taste);
salt and sugar.
1.Soak and boil the mushrooms in advance.
2.In a pot or in a saucepan with a non-stick coating, bring sour cream to a boil, put salt and sugar in it, then trickle, stirring constantly (preferably in one direction only), gradually pour the cereal.
3.While stirring, boil the porridge until it thickens, then reduce the heat and start rubbing it with a spoon until a drop of oil appears.
4.The finished dish of consistency should resemble semolina and easily fall behind the walls of the pot.
5.Cut the lard into small pieces and fry until crisp.
6.Remove it from the pan and fry the mushrooms in it.
7.Grate the cheese on a coarse grater.
8.Put all the ingredients on the dish in layers – bottom banosh, then bacon, cheese and mushrooms at the end.