We offer you to cook delicious corn casserole. Baking is perfect for breakfast and not only. This is a satisfying snack throughout the day. It is very tasty to use warm with sour cream, favorite jam, condensed milk. You can take a piece of casserole with you to work.

Ingredients

• Corn flour - 200 g
• Chicken egg - 2 pcs.
• Milk - 250 ml
• Sugar - 50 g
• Vanilla sugar - 1 tsp
• Butter - 15 g

Information

Do you want to cook a hearty and unusual dish from available products? Cereal casseroles will be the perfect solution. In this article, we will tell you how to prepare corn grits casserole.

Cornmeal casserole

Ingredients

small grain corn 1 stack Milk 400 milliliters pumpkin pulp 2 stack Granulated sugar 3 tbsp chicken egg 2 pieces) Apples 1 gram breadcrumbs 2 tbsp Butter 1 piece

• Servings: 5
• Time for preparing: 40 minutes

Corn Casserole: Pumpkin and Fruit Recipe

To prepare a casserole from corn grits, you need to choose the grits of the finest grinding. It is allowed to boil it both in water and in milk. It all depends on the recipe. The dish can be served both hot and cold. Either way, it will be delicious.

This is a sweet, rather dessert dish. For cooking you will need:

• small corn grits (glass);
• milk (400 ml);
• salt (to taste);
• granulated sugar (3 tablespoons);
• grated pumpkin pulp (2 cups);
• egg (2 pcs);
• fruits (whatever you like best);
• breadcrumbs (2 tablespoons);
• a piece of butter (for greasing the mold).

Technology:

1. Pour the cereal with milk, put salt and sugar in it. Boil porridge.
2. Combine pumpkin pulp with eggs and beat well with a blender.
3. Grease a baking tray with oil, sprinkle the bottom and walls with breadcrumbs.
4. Put half of the prepared corn porridge in it.
5. Then evenly distribute the pumpkin layer.
6. Arrange fresh fruit cut into pieces on it. You can also add dried apricots, raisins or prunes, nuts. All this will only improve the taste of the casserole.
7. Put the rest of the porridge on top and grease it with sour cream and egg glaze.
8. Bake in an oven preheated to +200 for 40 minutes.

Garnish with fresh fruit slices when serving.

Corn casserole with mushrooms

This recipe can be served for lunch or dinner. You will need:

• corn grits (150 gr);
• water (600 ml);
• champignons in marinade (300 gr);
• onion head (2 pcs);
• vegetable oil (sl.l);
• carrots (pcs);
• pickled garlic arrows (for decoration);
• salt and pepper (landmark to your taste);
• lavrushka (3 pcs);
• tomato juice (250 ml);
• greenery.

Technology:

1. Put the cereal in boiling water and cook the porridge with low heat until tender.
2. Lubricate baking dishes with vegetable oil and put half of the cooked porridge into it.
3. Lightly fry the mushrooms in a preheated pan, adding lavrushka to them. Add salt and pepper to taste.
4. Put a layer of mushrooms and cover it with the remaining corn porridge.
5. Place the form in an oven preheated to +180 and cook the casserole for 15 minutes.

When serving, decorate the dish with slices of carrots, garlic arrows and sprigs of greens. Tomato juice goes well with the casserole.

There are many recipes for corn grits casserole, you will certainly find the best option for the whole family.

Also from old recipes.
Tapamtsvari is not the name of this particular dish, but of all dishes that are baked in a frying pan, in an oven or stove, or even just on an open fire.
Tapa - frying pan, mtsvari - fried. That is, literally - fried in a pan.
Moreover, tapa is a metal frying pan, unlike ketsi - clay or stone.
So, when you fry another omelette in the morning, you can safely call it the Georgian word tapamtsvari. However, I will definitely write about the omelet)).

Studying this type of dishes, I was amazed by the variety.
And I came to the conclusion that we still know terribly little about Georgian cuisine.
We trample around satsivi-khachapuri-phali.
On the other hand, when there is a sea of ​​the unknown, life is more interesting.
I'm going to delve further into rarities, and I'll leave you the recipe.

Despite its purely rustic origin, this casserole, with the right entourage, can compete with gourmet dishes. Ha.
And to prepare it at the same time is elementary. And no exotics.

In a round pan with high sides (which can be put in the oven)
or a baking dish with a diameter of 22 cm.:

Medium-ground corn grits - 300 g (I have Uvelka corn grits)
Pickled cheese (any, to taste) - 300 g
Butter - 100-150 g
Ground bread crumbs - 5-6 tbsp.
Salt - to taste

Adjust the amount of oil to taste - if the cheese is fatty, you can use less oil, and vice versa. A little oil is needed to lubricate the mold.
Any cheese is also possible - Imeretian, Adyghe, Ossetian, mozzarella, vats, chechil (which is not in threads, but in rounds).
At worst - sulguni. Despite the fact that I don’t like sulguni in baking))
Compare the saltiness of the cheese with the amount of salt added - if the cheese is salty, you can not salt at all.

1. Cook the usual thick corn porridge on the water. Pour the cereal into boiling water (1.5 l) (if you are not sure of its purity, it is better to pre-rinse it in running water, in a colander). We stir. Let it boil again. Reduce the fire to a minimum. We cover with a lid. Cook for 15 min. Then we remove the lid, and let it thicken so that the porridge begins to “puff”. We try. You can slightly undercook, but very slightly, because the porridge will be baked quickly and runs the risk of remaining raw. If the porridge is already thick, but not yet cooked, then it is better to return the lid and hold it on low heat under the lid.
In total, it takes me 15 + 15-20 = 30-35 minutes. for medium grits. At the end of cooking, salt, add butter and mix. Remove from fire.
You can make your work easier by cooking porridge in bags or a slow cooker-pressure cooker.
2. Lubricate the frying pan or baking dish with plenty of oil and sprinkle with breadcrumbs in the same way.
3. Cut the cheese into thin slices. Or three on a coarse grater.
4. Put in layers in the pan: a layer of porridge, a layer of cheese.
The number of layers and their thickness is up to you.
The top layer should be from porridge.
5. The top should be leveled with the back of a spoon, greased with oil, and sprinkled with breadcrumbs.
6. Put in preheated to 190-200 gr. oven for 15 minutes until the top is golden.
7. Serve warm or chilled.

You can make this casserole in small portioned pans or molds.