Corn porridge with cheese recipe. Tasty and healthy hominy from corn grits

Hominy from corn grits- a very healthy, satisfying, nutritious dish. Since ancient times, this cereal has been considered a product that replaces bread. Before corn was introduced, hominy was made from millet. But with the advent of corn, millet was no longer used, since much tastier hominy comes from cornmeal, plus it's more nutritious.

Mamaliga from corn grits is a very healthy, satisfying, nutritious dish

Corn porridge is very high-calorie and satisfying.

Contains many vitamins: retinol, thiamine, riboflavin, niacin, pyridoxine, folic acid, tocopherol, biotin. It also contains minerals: calcium, iron, magnesium, potassium, sodium, phosphorus. Therefore, such a mess:

• favorably affects the body;
• improves digestion;
• cleanses the body of toxins;
• helps to lower cholesterol levels;
• favorably affects the cardiovascular system;
• improves the condition of hair, skin, nails;
• stabilizes the work of the nervous system;
• gives strength, invigorates, increases efficiency and mood.

Hominy - porridge from corn grits (video)

Hominy Recipes

hominy recipes a large number of. Prepare it in different countries. In Italy there is a dish called polenta. This is also a kind of hominy. Only the final dish comes out not as thick as ours. Georgians cook gomi, Romanians have hominy.

Corn grains are crushed and cut into different sizes. There are 1, 2, 3, 4th grade of grain grinding, and the 5th is flour. In different countries, many delicious and nutritious meals.

Since ancient times, corn grits have been considered a product that replaces bread.

it the National dish Moldova. Porridge is cooked only in cast-iron thick-walled dishes. Use cereals, water, salt. Groats should be finely ground or not at all. corn flour(grade 5). The ratio of cereals and water should be equal to 1: 3. When the water boils, you need to salt, pour corn flour in a thin stream. It must be constantly stirred so that it does not burn. To do this, a wooden rolling pin is placed in the center of the cauldron. The porridge should boil slightly for 25-30 minutes, then reduce the gas or reduce the heat to a minimum, continue cooking until the liquid has completely evaporated and until the desired density is obtained. At the same time, porridge should not stick to the rolling pin. It is pulled out and cut into pieces with a thick thread. To do this, the thread is hooked from the bottom and cut from the bottom up, crosswise.

Traditionally, Moldovans eat it with their hands. Topped with butter, sour cream.

It is customary to use such porridge with sour cream, cottage cheese, cheese. You can bite with herbs, vegetables, bacon, eggs, mushrooms. It already depends on taste preferences or national traditions. It is eaten instead of bread with many dishes.

The recipe for making hominy is budget. It will take a little money for the porridge itself. But to spice it up with something special, you will have to allocate a certain amount.

It will be difficult to prepare the dish, because it will take a long time to mix it so that lumps do not form. The more often you cook porridge, the faster your hand will get used to physical activity.

According to another method, it can also be boiled in milk:

1. To do this, you need to prepare a glass of milk, 2 glasses of water, 2 glasses of finely ground cereals, salt, butter (50 g), about 400 g of fat with streaks of meat, sheep cheese.
2. Pour milk into a saucepan or thick-walled pan, bring to a boil. Pour water into it. Boil again. Salt quite a bit.
3. When foam appears in the liquid, pour in a thin stream of cereal or cornmeal.
4. The grain remains in the center of the dish, no need to stir. It is necessary to reduce the fire to a minimum and wait until it swells.
5. The grain is swollen. Now you need to move the pan to the table. Take a pusher and start kneading the porridge so as to capture and knead all the lumps. It is necessary to mix it thoroughly, turning it over, prying well from the walls and bottom, there should not be any dry missed lumps of cereal. At first, the porridge will be wet, viscous. But gradually it will absorb all the moisture and become thick.
6. Then you need to add a piece butter, then the porridge will become more elastic, it will be easier to form sausages from it.
7. Next, you need to put the pan back on the stove on the weakest fire. Let the porridge steam for 15 minutes, remove the lid to evaporate the liquid.
8. The resulting hominy should be thick, steep, dense.

How to quickly cook corn porridge (video)

Mamaliga in Georgian

This dish is also popular in Georgia. Mamaliga in Georgian is called gomi. It is often used instead of bread. Store-bought corn is not suitable for this dish. In the market, if you ask for grits for gomi, they will definitely sell what you need. Usually these are two types of cereals - cornmeal and coarse grinding.

There are a lot of hominy recipes. Prepare it in different countries

Recipe for hominy from cornmeal and grits grade 3-4:

1. Pour into a saucepan or cauldron cold water. First, carefully pour a large cut into it, followed by flour. You need to constantly stir so that there are no lumps. Flour should be taken less than cereals.
2. After the container should be put on medium heat, cook for 2 hours. It is necessary to constantly rub and stir the mass thoroughly throughout the entire cooking, preventing flour and cereals from clumping.
3. When the water boils away, and the porridge loses the taste of raw flour, you can remove the dishes from the stove. The porridge will come out thick, dense, without lumps.
4. Serve it on a plate, putting inside 2-3 pieces of suluguni cheese, brynza, Adyghe cheese. They eat porridge with their hands.
5. Gomi can be served with other dishes - satsivi, kharcho, shurpa. Only each dish should be in a separate plate, they cannot be mixed.

By experimenting, you can learn how to cook hominy, select proportions, feel the readiness of porridge, and then a cooked dinner will always delight your relatives and guests. There are a large number of recipes. It is distributed throughout the world.

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

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

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

In Russia, hominy was made from millet until corn flour appeared on the free market. It is worth noting that it does not taste the same as in Georgia.

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

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 hominy 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 (this is 650 grams, enough for about 5-6 servings) and 17 glasses of water. Depending on the grits 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: hominy after cooking, do not eat salty. You can only lightly salt the water at the very beginning of cooking. Many prefer not to add salt at all. After all, cheese should be salty in this dish.

So, they poured water over the cereal and put it on a small fire. On a low heat, bring the porridge to readiness until the water boils away. Try hominy, if the cereal is boiled, then the porridge is ready. Everything is very simple!

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

You yourself can choose the density of 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 out the hominy on plates, it should form a non-spreading slide.

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

For the convenience of mixing hominy, it is better to use a wooden spatula called chogani. Generally, 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 cornmeal should be added to this porridge, or if it is not there, then semolina. Let's figure it out. The purpose of adding flour is to thicken the mass. This is necessary in cases where you have purchased large cereals. However, the factory-made cereals that you will find on the shelves in stores are usually small, so you do not need to add flour, the porridge will be thick anyway.

Corn crisps

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

After you have laid out the finished porridge on plates, there is still a lot of hominy left on the walls of the pan. Put this pot on a low heat. The porridge on the walls will dry out, fry and turn into crispy delicious crust. Your crunchies are ready! They easily break off the walls of the pan. These crunchies are very fond of children.

How to serve hominy on the table

As we have already said, hominy should be laid out on a plate in a slide. We insert pieces of cheese - suluguni or imeruli into the hill. Mamalyga is applied with a chogani spatula. So that the porridge does not stick to the shoulder blade, the chogani must be periodically moistened in cold water.

No need to cook hominy for several days. Anything prepared according to the recipe should be eaten immediately. Do not store hominy in a saucepan. And if there is anything left, fry it. Hominy is served and eat while she is hot.

Cheese

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

What do they eat this porridge with?

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

The porridge goes well together. with lobio or roast pork. Gravy for porridge can be tkemali, tomato satsebeli, for example, made from the right tomato paste, and adjika with sour cream.

You can think of nothing, and eat this porridge without anything. If you have something left, fry the porridge with cheese and eggs.

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

What is hominy and how can it be prepared? This dish is traditional in Georgia, it is a very thick corn gruel. It is still used instead of bread in the western regions of Georgia. Initially, hominy was prepared from millet - Italian millet. A similar corn dish is extremely popular and loved by Moldovans and Romanians. In addition to the fact that hominy is unusually tasty and original, it is quite useful, so you should find out step by step recipe her preparation.

This dish can be considered unique, since salt, flour, cornmeal or cereals, pork fat, and water are used for its preparation. When hominy is ready in Georgian, it can be eaten like bread or porridge. Many women who live in Georgia have been making this delicacy for a long time. It is important to note that hominy goes well with cottage cheese, cheese, various syrups and sauces. There are many ways to serve corn treats, each of which can surprise with a new and very original taste.

If use traditional recipe Georgian hominy, then for cooking you will need a thick-walled cauldron. To stir the dish during cooking, you do not need to use a spoon, for this you need a thin rolling pin.

Despite many years of tradition regarding the method, modern women have gotten used to cooking a dish in an ordinary saucepan. Nobody disputes that this dish will differ from the classic Georgian hominy. However, your household will not be able to break away from the next serving of corn treats. It is important to note that the total cooking time may take at least one hour.

Ingredients

To prepare hominy in Georgian, you will need the following ingredients:

Cooking

1. Prepare everything necessary products, as well as inventory that may be needed in the cooking process. First of all, it is a saucepan, two plates and a frying pan. Send the frying pan to the stove, place the pre-cut bacon in it. It is very important that fat is rendered out of it.

2. At this time, you can take a saucepan and pour 3 cups of purified water into it, add ½ teaspoon of fine salt. At this stage, a tablespoon of melted fat is added, the pan is sent to the stove.

3. Pour in the corn grits after the water is heated, but does not reach a boil. If desired, cereals can be replaced with cornmeal, it all depends on your desires and taste preferences.

4. Then you need to follow certain instructions so that the Georgian hominy is correct. First you need to stir the contents of the pan periodically. After the cereal swells, you need to stir constantly, without stopping. Often, Georgian women use a wooden spatula or rolling pin for this. If you do not have such appliances in the kitchen, do not despair, you can use a regular spoon. The only condition is to mix without stopping until you get a thick and viscous consistency that resembles dough.

5. Transfer the finished hominy to a plate, using a spoon, smooth the surface of the dish.

6. Cut any proposed cheese, decorate the dish. The main highlight is that the porridge is still hot, so the cheese will begin to melt and soak the hominy with its aroma and taste.

7. There is another way to submit. To do this, cool the corn treat, cut into pieces of the same size and fry in hot oil.

8. Decorate the dish and serve in portions. Believe me, no one can refuse such a dish.

Video recipe

Georgian hominy or gomi is a very thick corn porridge. In spite of simple ingredients, the cooking process is a little complicated, it looks like a kind of sacrament that has its own traditions and rules. It is important to note that the finished delicacy is thick, so it can be cut with a knife. Often it is served instead of bread, as it is combined with absolutely all food products. It is eaten with jam, meat, fish, vegetables, fruits, cottage cheese and various cheeses. The dish is served with sour cream and various sauces.

Today I will talk about the most favorite dish, which is the decoration of any table, whether it is a festive or just an everyday family dinner.
Gomi- the highlight of the program is the main character of today's topic. Gomi, she is hominy - a Georgian porridge-like dish with cheese (more often - suluguni, although you can take any: smoked suluguni, Imeretian or any other pickle)
What do you know about hominy? Love? Have you tried? Cooked?
In my family Gomi I cook without waiting for any holidays. This is a completely self-sufficient dish. Cheese, vegetables and wine, that's how we get a tasty and hearty lunch in a simple way.

If you want to learn how to cook Gomi, + also learn how to choose the right cornmeal - welcome under cat.
Gomi- the dish is elementary in composition, all you need: high-quality corn flour

and coarse (coarse) corn grits a + cold water.

I cook gomi in such a cast-iron pot (and I advise you - as this is the most suitable dish for these purposes).

So, we figured out what to cook and what to cook in. Now it's up to the small - to choose correct flour. I took over this experience from my husband Gio. We don’t buy it in packages, but immediately head to the market and there is just a huge assortment. flour is different. So, we approach the counter (flour in Georgian markets is sold in a slide), we just pinch it with two fingers (from above) and squeeze it well with our fingers ... Good flour will not crumble after such manipulations, it will remain in the same position. The photo shows it well.

If the flour has passed such a test control, then we can safely buy coarse corn grits from the same seller (usually sold together in separate slides).

My recipe Gomi designed for this boiler (see photo above, capacity is about 3l)
1 kg - coarse corn grits
1.5kg - corn flour (with a margin)

We start by washing the corn grits very well. Put the prepared one on the bottom of the cast iron.

Pour cold water to 2/3 of the height of the boiler. Cover with a lid and set to boil on medium heat. Boil the cereal well - time from 40 minutes to 1 hour.

When the cereal is well cooked, it remains liquid. Now it's the turn of flour. We pour it in portions (in a glass). This must be done quickly, stirring it intensively.

For cooking gomi use a special wooden spatula ...

It will take less flour than cereals. I can’t say exactly how many glasses of flour will be required in your case, everyone should be able to determine the density of gomi.

The main thing is not to pour immediately: .let the flour boil, 15-20 minutes ... Then, add it again. Cook - stir and, if necessary, add it.

The complexity of cooking gomi consists of only one thing - you need to apply physical strength and constantly interfere (the hands get very tired out of habit, but with experience you no longer notice this).

So how do you define readiness?
1. Stick a wooden spatula into the gomi, it should not fall, it remains in the same position.
2. Such a crisp is formed along the edge of the boiler (see photo)

The total cooking time for gomi (in my case) is about 2 hours.

Gomi is traditionally laid out on portioned plates, for each serving - 2-3 pieces of cheese.
Cheese in a hot "porridge" melts remarkably and we end up with such a viscous piece