Corn grits

Gluten free. It is made only from maize without genetic modification, grown in the Slovak Republic.

Corn groats are an excellent and tasty alternative to classic wheat groats. It is suitable for the preparation of sweet or salty porridge, for thickening and for the production of gluten-free pastries.

Instructions for preparation:

½l milk, 3 tablespoons corn grits, 3 tablespoons sugar, a pinch of salt, 10g butter

Mix corn grits in 150 ml of milk and let stand for a while. Pour the rest of the milk into a pot and bring to a boil. Sweeten to your own taste, add a pinch of salt and mix the soaked semolina. Bring to the boil, stirring constantly, and cook for about 3 minutes. If the porridge is very thick, add a little milk.

We can mix a tablespoon of butter into the finished porridge for softening. Garnish with cinnamon sugar, cocoa or fruit before serving. Bon appetite!

TIP for you: Polenta – side dish

250g corn flour, 300 ml hot water, 700 ml milk *, 125 g butter, salt, ground black pepper, herbs

* Note: If we cook polenta in water and milk, it will be softer.

Bring the water with the milk to a boil and slowly add the corn grits while stirring constantly. We are careful not to form lumps. Reduce the temperature and cook for about 20 minutes, stirring constantly, until the slurry separates from the container. Season with butter, salt, black pepper, sprinkle with herbs and serve as a side dish.

If we want a thicker porridge, we add more semolina and vice versa. If we want thinner porridge, we add more water or milk.

Corn grits satiate hungry bellies and benefit your health!