The history of corn porridge
Since ancient times, corn has been used as food by various peoples. Yellow grains were an integral part of the diet of the Maya, Inca, and Acec peoples. Corn was used to make flour, flakes, and butter. Later, they began to produce popcorn and even spirits (whiskey).
Indians invented corn in the form of porridge. The dish saturates the body well and did not require large financial investments for the purchase or cultivation of the culture.
Moldovans and Ukrainians call corn porridge mamalyga. The porridge turns out to be very thick, which, even after cooling, is cut with a special wooden knife. In Georgia, such a dish is called “gomi”, among the Abkhazians – “meremis”.
In Soviet Russia (during the Khrushchev era), corn was considered the “queen of the fields”, the culture supplanted the traditional rye and millet. It was believed that corn porridge is dietary and very healthy, suitable for baby food.
The benefits of corn porridge
Corn porridge is healthy due to its unique composition. Corn contains a lot of dietary fiber, which is good for cleansing the esophagus.
Vitamins (A, groups B, C, E, K, and PP) are not only natural antioxidants that are responsible for skin elasticity, hair shine, and teeth strength. They also affect the functioning of the brain, increase the level of hemoglobin in the blood, and normalize the nervous system.
Corn porridge is gluten-free, so it is great for people with wheat gluten allergies. Also, the dish can be used as the first complementary food for one-year-old babies.
Scientists have proven that corn porridge prevents the development of Alzheimer’s disease.
Caloric content of porridge per 100 grams (on water) 86 kcal
Protein 8.3 grams
Fat 1.2 grams
Carbohydrates 71.0 grams
The harm of corn porridge
With frequent use of corn porridge, intestinal motility increases, so unpleasant pains may occur. Porridge should be abandoned during exacerbations of duodenal diseases or ulcers.
The use of corn porridge in medicine
Corn grits are unique in that they retain almost all vitamins and minerals after heat treatment.
Earlier, corn porridge was used in the form of hominy. They took her with them on long hikes. She helped to maintain efficiency and strength for a long time. It contains a lot of vitamins A and C, vitamins of group B. For example, vitamin E is an antioxidant that preserves youth and allows you to always look good. Improves the condition of the skin, hair, and affects reproductive function. Fights diseases of the cardiovascular system. Nicotinic acid lowers cholesterol levels, breaks down excess bad fat and cholesterol.
Helps to improve the metabolism of fats in the body, is responsible for the acceleration of metabolic processes. Porridge contains both calcium and phosphorus – they are good for nails, the skeletal system, and teeth. Potassium and magnesium are responsible for the work of the cardiovascular system. Potassium removes excess fluid from the body, that is, it prevents swelling and increased pressure. Magnesium dilates blood vessels, calms the nervous system.
The use in cooking
Polenta is prepared from corn porridge, baked in the oven, or fried in a pan. They are also used for sweet desserts and meats. Porridge has a neutral taste and goes well with vegetables and fish. Emphasizing their taste and aromas.
How to choose and store?
When choosing corn grits for porridge, pay attention to its color and consistency. A quality product has a bright yellow color and a crumbly structure.
The cereal should be free of lumps and dark litter. If there is, then moisture has entered the mixture and the product was stored incorrectly. If there is litter, then the manufacturer has poorly cleaned the cereal crop.
Choose coarsely ground corn porridge. It is more effective in cleansing the intestines. But it takes longer to prepare. Medium grinding is suitable for daily use, fine – used in instant cereals (no more than 15 minutes).
Storage conditions. Keep corn grits in a tightly closed glass container. Away from direct light. You do not need to stock up on corn porridge for future use, since the average shelf life of cereals is 1 month. Then the porridge begins to lose its taste.