Let's boil cornmeal

BEFORE BOILING:

Before cooking corn porrige we do not need to rinse.

HOW TO BOIL:

Grits thrown into the cold water or milk by a ratio of 1 cup of porridge give 2.5 cups of liquid. Stir to boil water / milk. Boil for 15-20 minutes over low heat to prevent the grains from sticking to the pot. Time start to count from the moment of boiling water / milk. When cooking porridge do not mix! Water lightly with salt (half a level teaspoon of salt should be enough) and add oil (1 tablespoon per 100 g porridge). Simmer, covered, with a slightly ajar lid. Groat will be ready when the grains have absorbed all the water.

ONCE BOILED:

After cooking, we withdraw any excess water and add butter. Let stand for 30 minutes.

SERVING TIPS:

Cornmeal is ideal for breakfast or dessert, served with fruit, berries, nuts and honey. It is also ideal as an addition to soups and salads. It can also be used as a thickener in soups and sauces. Together with cottage cheese and vegetables is excellent as a delicious stuffing for vegetables.

Bon appétit!