Corn porridge with pumpkin and nuts is a great option for a tasty and healthy breakfast that will energize you for the whole day.
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Recipe for cooking at home
- Pour the corn grits into a sieve and rinse under a tap of cold water. In a saucepan, boil water, salt it and pour rinsed corn croup, stir. Cook the corn porridge, stirring occasionally, until the water is completely evaporated (about 3 minutes). Then pour the heated milk into the pan, stir and cover the pan with a lid (not completely). Cooking corn porridge on the lowest heat, stirring occasionally, about 15-20 minutes. Meanwhile, peel and squash the pumpkin and cut the pulp in small cubes. In the frying pan, heat a couple of spoons of butter, put a pumpkin in it and fry it on a moderate heat until reddening on all sides. Remove the frying pan from the heat and add the pumpkin into the corn porridge together with the sugar, mix. Cooking corn porridge with pumpkin on the same fire, not completely covering the lid, another 10 minutes. Then stir the porridge as often as possible.
- Then add the butter, stir, remove the pan from the fire, cover completely with a lid, wrap with a towel and leave for 15 minutes. Nuts clean, finely chop and lightly fry in a dry frying pan. Serve ready-made pumpkin porridge from corn groats to a warm table, sprinkled with nuts (if desired, you can pour honey or add jam, fruits / dried fruits). Bon appetit!