Step-by-step recipe with photos and videos. Corn semolina: properties and preparation technology Composition and beneficial properties of corn semolina Garnets

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The modern food market offers the buyer a variety of choices of cereal products, which allows you to choose best option for every taste. Thus, corn semolina has gained enormous popularity, from which you can prepare delicious and healthy dishes.

Composition and beneficial properties

Corn grits have been known to mankind since ancient times, and therefore have become widespread throughout the world. In post-Soviet times, this product was used to prepare porridge in all kindergartens. Semolina is a hard-ground grain, which means it doesn’t get soggy during cooking and also holds its shape well.

Corn semolina is a cereal that corresponds in grade to semolina product. It is the external similarity that determines the name of corn semolina, but the composition, taste and method of preparing the cereals are significantly different.

Semolina is rich in fiber and can compensate for the lack of proteins, carbohydrates and some microelements in the body. 100 grams of this product contains:

• more than 300 kcal;
• 10.2 g proteins;
• 70.5 carbohydrates;
• 3.5 g fiber.

When finished, the cereal loses its calorie content and has 96 kcal. per 100 g (on average).

Corn grits are able to retain all their properties after passing through heat treatment. It can not only be boiled, but also fried. With any method of preparation, porridge is completely absorbed by the body and has a positive effect on intestinal activity. It normalizes the functioning of the nervous system and also accelerates brain activity. The corn product allows you to maintain vitality after grueling workouts and heavy loads. In addition, it helps stop the aging process and also has a beneficial effect on the general condition of the skin and hair.

Regular consumption of porridge helps speed up metabolism, which improves overall well-being and also increases performance. Corn semolina can be safely added to the diet of children, pregnant women and the elderly.

Corn porridge helps to lose excess weight, as even a small portion can satiate a person for the whole day. This cereal helps remove toxic substances and excess cholesterol from the body.

But this effect can only be achieved if you do not add salt and butter to the dish.

Contraindications

Despite the many positive qualities and versatility, semolina can be harmful. Its use is contraindicated for people with individual intolerance and dystrophy. This is due to the fact that it contains enzymes that can burn fat, and if you are underweight, this can lead to dire consequences.

This product is not suitable for people who suffer from poor appetite, as even a small portion of porridge can satisfy hunger for a long time.

You should not eat semolina if you have gastritis and ulcers, as well as problems with bowel movements. People with increased blood clotting are also at risk.

For women who tolerate pregnancy well and do not suffer from excess weight and toxicosis, semolina will not cause any harm. Otherwise, you need to abandon this product in favor of a lighter and less calorie one.

Corn grits are not suitable for diabetics. It contains glucose, which only increases its performance during heat treatment.

Cooking recipes

Such cereals are prepared in one way or another depending on what type of corn was used for its preparation. Much depends on the degree of grinding, since semolina can have a size of 0.7 mm. up to 1.2 mm.

To cook semolina porridge with water it will take about 20 minutes, but with milk the dish will take more than half an hour to prepare. To facilitate the cooking process, you can use a multicooker. As a rule, semolina porridge is prepared for children, as it is easily digestible and also has a pleasant taste. And if you add some berries or syrup to it, you can get a dessert dish.

Porridge for breakfast

For such a dish you will need to prepare a small saucepan and pour 210 ml into it. water, add 2 teaspoons of sugar, and then bring the liquid to a boil. After this, you need to slowly pour 3.5 tablespoons of cereal into the pan. You need to cook the porridge for at least 20 minutes, constantly stirring the mixture. After 15 minutes of cooking, you need to reduce the heat, add butter to the pan, and after a minute pour 150 ml into it. milk. After 5 minutes, semolina can be removed from the stove.

Semolina in a slow cooker

To prepare this dish, you need to take:

• 4 tablespoons semolina;
• 250 ml. water;
• 250 ml milk;
• 3 tablespoons sugar;
• 15 g butter;
• a pinch of salt.

Pour milk and water into the container, add cereal, salt and sugar, and then mix everything thoroughly. Next, on the multicooker you need to select the “porridge” mode and set the time to 19-21 minutes. After this time, the porridge needs to be seasoned with oil.

This dish can be prepared exclusively with milk. And to achieve a better taste you need to add berries, nuts or syrup.

Manna

To prepare semolina pie you will need:

• 200 g semolina;
• 200 g sugar;
• 60 butter;
• 200 ml. milk;
• 3 eggs;
• half a teaspoon of soda.

First you need to melt the butter, then mix sugar and eggs with it. After thorough mixing, add semolina to the mixture, constantly stirring the mixture to avoid the formation of lumps.

Milk and soda are added to the mixture. To enhance the taste, you can add berries or nuts to the pie. After this, you need to pour the mixture into a mold and put it in a preheated oven. You need to bake the manna for 40-50 minutes at a temperature of 190.

Semolina casserole

This recipe involves using ready-made corn porridge, to which you need to add 2 beaten eggs and 100 g of sugar. Then add 2 tablespoons of butter, a pinch of salt and 10 g of vanilla sugar to the porridge. The resulting dough is poured into a greased form, and then sent to a preheated oven for 10-15 minutes.

Mamalyga, as you know, is the name given to the traditional Georgian thick corn porridge. By the way, in some regions of Georgia it is still used as bread. Initially, hominy was prepared from Italian millet (millet). This dish is eaten and prepared with pleasure in other countries, for example, in Romania and Moldova. The very name of porridge comes from their language, but Georgians call mamalyga - gomi.

Mamalyga is an inexpensive, healthy and easy-to-prepare dish. You can add dishes such as lobio or chicken liver in Georgian. In this case, you will also receive an inexpensive but very tasty menu.

Many years ago, Georgians cooked millet mamaligu. However, they used an unusual millet, but an Italian one. And then corn replaced it. In the 1940s, not only millet, but also corn began to be sown in Georgia.

In Russia, mamalyga was made from millet until corn flour became available for free sale. It is worth noting that it does not taste the same as in Georgia.

If you prefer millet hominy, it is better to immediately fry it with cheese.

Mamaliga recipe

Ingredients:

• corn grits – 1 part;
• water – 3.5 parts (for example, if you take 2 cups of cereal, then you need 7 cups of water);
• cheese (suluguni or other).

Cooking method

Georgians cook mamaliga from white corn grits according to the recipe. It has a slightly different taste than the regular one. For example, take 5 cups of corn grits (that’s 650 grams, that’s enough for about 5-6 servings) and 17 glasses of water. Depending on the grain and fire, you may need more water. Initially, use the rule: less water is better than more. After all, when the cereal boils, you can add water to it if necessary. But if there is too much water, you will have to evaporate it for a long time.

Information for lovers of salty foods: after cooking, hominy should not be eaten salted. You can only slightly salt the water at the very beginning of cooking. Many people prefer not to add salt at all. After all, the cheese in this dish should be salty.

So, we poured water over the cereal and put it on low heat. Cook the porridge over low heat until the water boils away. Try mamalyga; if the cereal is boiled, then the porridge is ready. It's very simple!

The cooking time for this dish according to the recipe will depend on the intensity of the fire, the size of the cereal and the quality of the cereal. In this regard, the cooking time varies from 45 minutes to 1.5 hours. In the above proportions, the porridge is cooked for 1 hour and 15 minutes.

You can choose the thickness of the porridge depending on your preferences. But remember that hominy should not be liquid. It should not flow, like, for example, rice milk porridge. When laying hominy on plates, it should form a non-spreading mound.

After boiling, the hominy must be stirred, otherwise there is a risk of lumps forming. And during further cooking, the upper layers of the porridge will not receive enough heat compared to the lower ones.

To make it easier to mix hominy, it is better to use a wooden spatula called chogani. In general, you can use any spatula, which one you have at home. The main condition: it should not be too thin, otherwise it may break.

There is an opinion that this porridge needs to be supplemented with corn flour, or if it is not available, then semolina. Let's figure it out. The purpose of adding flour is to thicken the mixture. This is necessary if you purchased large grains. However, the factory-made cereal that you find on store shelves is usually small, so you don’t need to add flour, the porridge will already be thick.

Corn crunches

After cooking the porridge, you can make another dish - corn crunches. This is also a simple, uncomplicated, but very tasty dish.

After you put the finished porridge on plates, there is still a lot of hominy left on the walls of the pan. Place this pan on low heat. The porridge on the walls will dry out, fry and turn into crispy tasty crust. Your crunchies are ready! They easily break off from the walls of the pan. Children love these crunches very much.

How to serve hominy

As we have already said, hominy should be placed in a heap on a plate. We insert pieces of cheese into the slide - suluguni or imeruli. Mamalyga is applied with a chogani spatula. To prevent the porridge from sticking to the spatula, the chogani should be periodically moistened in cold water.

There is no need to cook hominy for several days. Everything prepared according to the recipe should be eaten immediately. Do not store hominy in a pan. And if there is any left, fry it. Mamalyga is served and eat while it's hot.

Cheeses

Factory-made suluguni, although it is a poor copy of real suluguni, is still suitable for us to add to porridge. You can use cheese Adyghe cheese and other types of cheeses. The main condition is that the cheese melts and is salty. Many people believe that Western European cheeses do not go well with hominy. By the way, try adding salted cottage cheese or cottage cheese with mint and adjika to the mamalyga.

What do you eat this porridge with?

As we have already mentioned, in some regions of Georgia, mamaliga is used as a substitute for bread. In this regard, it is eaten with almost all dishes.

Porridge goes well with lobio or fried pork. Tkemali, tomato satsebeli, for example, made from the right tomato paste, and adjika with sour cream.

You can come up with nothing and eat this porridge without anything. If you have any left, fry the porridge with cheese and eggs.

Usually the porridge is fried in a frying pan with cheese. For some, this is the preferred cooking method.

I wish everyone who looked at my new review a good day!

Modern pediatricians are calling for abstaining from introducing semolina porridge into the diet of a child under one year old, as it supposedly does not bring any benefit, it only satiates the body. Moreover, it can allegedly lead to rickets.... My relative’s daughter refused to eat semolina porridge at all, and then the pediatrician advised them to try porridge made from corn semolina. I was also interested in this product, but finding it in our city was not so easy....

Corn grits" Corn semolina"Garnec

Manufacturer: LLC "Garnets"/Garnec, Vladimir

Where to buy: in Auchan, in online stores of products for PP and healthy lifestyle. I bought it at the market in the dietetic goods department, to order.

Price: on the market - 76, in Auchan it’s most likely cheaper...

Package. The Garnets corn brand is sold in a bag made of thick paper, stylized as a checkered notebook sheet. Unusual, eye-catching... The packaging depicts a mother and daughter flying away with a smile of “yellow” corn porridge. This is understandable - it’s rare that a dad will agree to eat porridge in the morning; give him scrambled eggs and sausage).

Product and manufacturer information located on the end of the package.

Please note that all information on the packaging is duplicated not only in Russian and Kazakh, but also in English!

You can also find information about the composition here:

Corn grits. Gluten free.

As you can see, corn semolina is a natural one-component product.

Information about food products and nutritional value corn semolina is also printed in Russian and English. Please note that in addition to the standard information about proteins, carbohydrates and fats, the packaging contains information about the content of dietary fiber, saturated fat and iron per 100g.

And this is what the corn semolina itself looks like

It is bright yellow, clean, without debris or impurities. The size of the grains is the same as that of our usual wheat semolina. The aroma of dry semolina (out of the package) is the same as that of semolina...

How to cook porridge from corn semolina? Read on the packaging. Everything is described in detail and clearly depicted here.

I cook it in slightly different proportions: per 250 ml 3.5-4 heaped teaspoons of cereal, sugar to taste. Stirring constantly.

It turns out to be such a mess. She's really yellow. And it’s a pity that the photo cannot convey all the cheerful color and aroma of corn porridge. If the porridge seems thick to you, you can dilute it with milk. Then it will cool down faster...

Corn semolina is a godsend for PP specialists. After all, regular wheat semolina is not recommended to be consumed due to gluten during the period of weight loss, only occasionally during the period of weight maintenance. This is where corn semolina comes to the rescue. After all, not only is it used to make porridge, but it is also used in baking, for example.

In conclusion I’ll tell you how to cook PP cheesecakes with corn semolina.

We will need the following products:

200g of cottage cheese with a fat content of 2-5%, 1 egg, 1 banana (preferably overripe), 5-6 tablespoons of corn semolina.

Peel the banana and chop it with a fork, add cottage cheese to it, also knead it so that there are no lumps, add the egg, mix. Add 2 tablespoons of corn semolina to the “dough”. With wet hands, take the dough for cheesecakes, roll them into balls, dip them in corn semolina, put them in a frying pan without oil, make them flat so that they are not raw inside. I grill on my new grill pan. Fry over low heat for about 7 minutes on each side.

Cheesecakes, due to corn semolina, do not stick to the pan and are easily removed. Due to the banana in the composition, they turn out quite sweet. I serve them with drinking yoghurt no additives, can be poured with honey or sprinkled coconut flakes, cinnamon.

Corn semolina from Garnets LLC is an excellent cereal that is suitable for children under one year of age (when porridge is introduced into complementary foods), and for PP students and everyone who wants to diversify their diet. The cereal is pure, without any additives or impurities, flavorings or other chemicals. Porridge from corn semolina is prepared 4 times faster than from corn grits. In addition, corn semolina does not contain gluten and is suitable even for allergy sufferers. The only drawback is that the manufacturing date is hard to see, I think the manufacturer needs to work on this. I recommend corn grits!!!

I wish everyone a good day and bon appetit!!!

And if you don’t know what delicious treat to pamper your family on the weekend or are looking for PP recipes, then WELCOME TO MY PAGE!

Corn porridge is a common and popular dish in the areas where this crop is grown. It has long been prepared in Moldova, Ukraine, in the agricultural states of America, Mexico, Italy, Spain, etc. Like other cereal dishes, this porridge is prepared with sugar or salt, water, milk, and various gravies. Here are a few recipes.

Lenten porridge

Before cooking corn porridge, you need to take this feature into account. Like semolina corn grits tends to form lumps. Therefore, you need to pour it into a saucepan or cast iron in a thin stream, stirring. Otherwise, the plates will then be full of lumps, which will also turn out to be half-raw. It won't be very appetizing. And one more clarification on how to cook corn porridge: a cast iron pot is best suited for this purpose. It may burn in the pan, and the taste will not be the same. It is best to stir with a wooden spatula in one direction. Now let's get started. Pour a liter of water or broth (vegetable or meat) into the cast iron and let it boil. Add a glass of corn flour little by little into the boiling broth, stirring all the time. Add salt, add a few tablespoons of vegetable oil, reduce the heat, and let the porridge simmer under the lid. Stir. After 15-20 minutes, add seasoning (thyme, allspice, curry or something else). Bring until ready. That's the whole science of how to cook corn porridge.

Serving the dish

You can serve it sprinkled with chopped herbs, with a salad of fresh cucumbers and tomatoes, onions and bell pepper, filled vegetable oil or sour cream. Or you can do it with cracklings and feta cheese. Or with tomato sauce. To do this, finely chop 2 large onions and fry in enough oil until golden brown. Then add 4-5 tomatoes cut into small slices and simmer until the excess liquid has evaporated and the sauce has thickened slightly. Season with salt and add a couple of cloves of garlic at the end. Make the sauce sweet and sour - it will be tastier. The dish will turn out to be very appetizing if you prepare it with sour cream and mushroom sauce rather than tomato. People in Western Ukraine know how to cook corn porridge with this sauce. There it is called banush and is made with whey or sour cream. Very tasty, believe me!

Sweet porridge

Corn milk porridge cooked in butter with the addition of sugar, fruits and nuts will turn out no less tasty. Soak raisins and dried fruits in advance (cut them into pieces first). Boil the cereal in milk (1.5 liters), stirring constantly. Add sugar and a little salt to taste. To give the dish a pleasant aroma, add a packet of vanillin or vanilla sugar. After 15 minutes, add the fruit and cook until done, adding a pinch of cinnamon. Place a piece of butter in the finished dish. As you can see, preparing corn porridge with milk is no more difficult than preparing regular porridge. When serving, you can top it with jam syrup, honey or sweet sauce. Children especially like this dish. By the way, if your porridge turns out thick, it doesn’t matter. You can form cakes from it, coat them with any cooked food. a quick fix cream or jam, let it sit for half an hour, then cut into slices and serve as a cake or pie. Your family will appreciate your efforts!

Bon appetit and delicious dishes!