How to Make Polenta

Corn porridge is a very common food. Its main raw material is corn. Of course, corn flour can also be used. Corn, a kind of grain, contains many vitamins and minerals, and linoleic acid. Eating it can bring many benefits to the human body. The most important thing is that corn porridge tastes very good and can help the gastrointestinal digestion. So how to make corn porridge?

First, how to make corn porridge? Mix 60 grams of corn flour with milk to make a paste. Add appropriate amount of water to the pot and bring it to a boil, then pour the milk corn paste into the pot and stir constantly. 2. Cook it over low heat for 5 minutes, then pour the beaten eggs into the porridge pot, stirring while pouring. When it is cooked, you can turn off the heat and let it cool down, then you can add sugar or honey.

Second, shell and wash the corn, add sugar and cook for about 20 minutes, then take it out and use a stainless steel spoon to scoop out the corn after it cools down a little. Beat the egg whites. Place the iron pot on the stove, add clear soup, rice wine, salt, MSG, and corn. After boiling, use water chestnut starch to make a thin starch, add egg white, pour in chicken oil and mix well, remove from the pot and serve in bowls.

Third, pour the milk into the pot, add salt and ground nutmeg, bring to a boil over low heat, sprinkle in corn flour, simmer for another 3-5 minutes, stirring constantly with a spoon, until thickened. Pour the porridge into a bowl, add butter and cream, stir well, and feed after cooling. You can also make it this way: peel the corn; soak the glutinous rice for a while, or skip soaking if time is insufficient; put the corn kernels into a blender, add water to cover the corn kernels; grind into corn paste; pour the paste and residue into the pot, then pour in water about twice the volume of the corn paste, and add the washed rice. The white thing is the foam of the jade layer; cook on low heat for half an hour, being careful not to stick to the pan, and then simmer for about 40 minutes.

How to make corn porridge? Corn flour should be made from high-quality corn kernels that are dried and ground into flour. That is, the corn kernels are full and naturally ripe and are newly harvested. The corn flour should be finely ground into powder and not coarse particles. Add cornmeal to cold water and make it into a thin paste. Don't make it too thin, just a paste. Wash the sweet potatoes and cut them into small pieces with a knife. Fill a pot with about three bowls of cold water, pour the sweet potato pieces into the pot and boil it on the fire. Pour the corn paste into the pot, scoop some thin soup from the pot to rinse the corn paste bowl and pour it into the pot, then stir evenly with a spoon. Corn porridge is relatively easy to cook. Stir it frequently while it is boiling to prevent it from becoming mushy. Just boil it twice in the pot and you can serve it. This kind of corn porridge is the authentic corn porridge.