The dish combines incredible benefits and great taste. Corn porridge cooked in milk turns out to be very tender in itself, but the addition of pumpkin makes its taste more expressive and its color brighter. This is ideal for breakfast - it will fill the body with the necessary nutrients for an energetic start to the day. The sun-colored dish is also very popular with young children.
Ingredients:
- Corn grits - 100 gr.
- Pumpkin - 250 gr.
- Milk - 300 ml.
- Water - 250 ml.
- Butter - 30 gr.
- Sugar - 1 tablespoon
How to cook:
Prepare the product according to the list.
Rinse the corn grits several times with cold water. Remove any debris that floats to the surface.
Pour the groats into a saucepan, fill with a new portion of water, put on fire.
Reduce the heat after boiling. Cook the cereals until the liquid disappears completely, about 5-7 minutes, stirring occasionally.
Prepare the pumpkin at the same time - peel, remove seeds and veins, grate on a coarse grater.
After a while, pour warm milk into the corn grits so that it completely covers it.
Add the pumpkin shavings and mix thoroughly.
Boil, then reduce heat to low. Add granulated sugar. Cook the porridge for the next 30 minutes. Cover the saucepan with a lid to keep it from splashing. At the same time, stir the dish constantly, without leaving the stove, otherwise the bottom layer will burn.
After a while, the porridge will reach the desired consistency, and the pumpkin will become soft, almost boiled down in mashed potatoes.
Cool the porridge, while stirring it periodically so that a dense film does not form on top. During serving, add oil, sprinkle with pumpkin seeds.
Bon Appetit!
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