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Corn porridge with prunes


Ingredients for making corn porridge with prunes

  1. Corn grits 1 tablespoon
  2. Filtered pure water 0.5 cups
  3. Milk (any fat content) 0.5 cups
  4. Prunes 4 pieces
  5. Butter 1-2 teaspoons
  6. Sugar 0.5 teaspoon
  7. Table salt to your liking
  • Main ingredients: Prunes, Corn grits
  • Serving 2 servings
  • World cuisine Romanian cuisine

Inventory:

Cutlery, Measuring cup, Cooker, Saucepan, Blender or plain sieve, Serving plates

Cooking corn porridge with prunes:

Step 1: Prepare the prunes.

First, rinse the prunes thoroughly with a stream of cold running water. Then place it in a saucepan and fill with clean filtered water. Put the pan to medium heat, bring the water to a boil and boil the prunes within 15-20 minutes.

Step 2: Grind the prunes.

Then remove the pan from the heat, cover and let the prunes infuse and swell for half an hour. Then take it out and place in a blender, chop. If there is no blender, then you can rub prunes through a sieve.

Step 3: Cook the porridge.

In the broth remaining after prunes, add 100 ml of clean filtered water and put to medium heat. Bring the liquid to a boil, then add the corn grits. Stir it well and cook on low heat for about 15 minutes. After that, pour milk into the pan, add granulated sugar and salt, mix well and cook over low heat for another 20 minutes.

Step 4: Serve the corn porridge with prunes.

Check the readiness of porridge for taste. Put the finished porridge in portioned dishes, put the butter in the middle, put the prunes on top and serve the dish with milk, jelly, juices or tea to the table. Good appetite!

Recipe Tips:

- - By the same principle, you can boil corn porridge, but with other dried fruits, for example, you can use dried apples, pears or dried apricots.

- - Corn porridge can be replaced with wheat or semolina, it will turn out no less tasty.