In our hometown, there is such a smooth saying: "Corn grits, rice bottom, eat can live more than ninety." "Although it is a bit exaggerated, our long-lived old people really like to drink polenta. This porridge is not like the white porridge we usually cook, it is a porridge cooked with corn milled powder.
To make this kind of corn grits porridge, it is best to use "big golden" corn as well, this corn kernel is large, full, golden in color, and the porridge made with it is fragrant, light and refreshing.
Today, I will share with you 2 ways to cook corn grits porridge!
Fees:
Corn grits, water.
method:
Pour a small half pot of water into the pot, turn on the high heat and bring the water to a boil.
After the water in the pot is boiled, grasp the corn grits with your hands, drop it from the top of the pot, drop it into the pot, call it "Yang Grits" in our old native dialect, while adding corn grits, while stirring continuously with a spoon.
Small half pot of water, add two handfuls of corn grits, can not add too much, this corn grits cooked, will become thick.
When heating, it is necessary to stir constantly to prevent paste in the pot. When the porridge in the pot becomes thick, you can turn off the heat. The first one is done!
Is this a bit complicated? Now I'll teach you another simple way to do it! Let's add a little water to the corn grits bowl and stir.
After the water in the pot is boiling, pour the corn grits into the pot, stir quickly with a spoon, and cook until the porridge in the pot becomes thick, then turn off the heat. (This corn porridge is ready, is it super simple?) ）
When you cook polenta, you can add a little sweet potato or pumpkin, it will be more delicious! If you are worried that the porridge is too thin, you can add a little rice or rice when boiling water, and then add corn grits to cook after the rice is cooked or the rice is boiled.