We suggest making a delicious corn casserole. Pastries are perfect for breakfast and not only. This is a hearty snack all day long. It is very tasty to use warm with sour cream, your 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 prepare a hearty and unusual dish from the available products? Cereal casseroles are the perfect solution. In this article, we'll show you how to make a cornmeal casserole.

Corn grits casserole

Ingredients

fine corn grits 1 stack Milk 400 milliliters Pumpkin pulp 2 stacks Granulated sugar 3 tbsp chicken egg 2 pieces) Apples 1 gram breadcrumbs 2 tbsp Butter 1 piece

• Servings: 5
• Cooking time: 40 minutes

Corn casserole: pumpkin and fruit recipe

To prepare a casserole from corn grits, you need to choose the finest grits. It is allowed to boil it in water and milk. It all depends on the recipe. The dish can be served both hot and already cooled. In any case, 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 tbsp);
• grated pumpkin pulp (2 cups);
• egg (2 pcs);
• fruits (which you like best);
• bread crumbs (2 tablespoons);
• a piece of butter (to grease the mold).

Technology:

1. Pour the cereal with milk, put salt and the amount of sugar in it. Cook porridge.
2. Combine pumpkin pulp with eggs and beat well with a blender.
3. Grease a baking tray with oil, sprinkle the bottom and sides with bread crumbs.
4. Put half of the cooked corn porridge in it.
5. Then evenly distribute the pumpkin layer.
6. Put 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 pieces 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);
• mushrooms in marinade (300 gr);
• onion head (2 pcs);
• vegetable oil (sl. l);
• carrots (pcs);
• pickled garlic arrows (for decoration);
• salt and pepper (a guide to your taste);
• lavrushka (3 pcs);
• tomato juice (250 ml);
• greens.

Technology:

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

When serving, garnish the dish with carrot slices, garlic arrows and sprigs of herbs. Tomato juice goes well with the casserole.

There are many recipes for casseroles from corn grits, 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 pan, in the oven or oven, or even just over an open fire.
Tapa - frying pan, mtsvari - fried. That is, literally - fried in a pan.
Moreover, tapa is a metal frying pan, unlike ketsi - earthen or stone.
So, when you fry your next omelet in the morning, you can safely call it the Georgian word tapamtsvari. However, I will definitely write about the omelet)).

While studying this type of food, I was amazed at the variety.
And I came to the conclusion that we still know terribly little about Georgian cuisine.
Stumbling around satsivi-khachapuri-phali.
On the other hand, when there is a sea of ​​unknown, life is more interesting.
I'll go digging in the rarities further, and I'll leave the recipe for you.

Despite its purely rustic origin, this casserole, with the appropriate setting, can compete with gourmet dishes. Ha.
And cooking it at the same time is elementary. And without the exotic.

In a round skillet with high sides (which can be placed in the oven)
or a 22 cm baking dish:

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 fat, you can use less oil, and vice versa. You will need a little oil to lubricate the mold.
Any kind of cheese is also possible - Imeretian, Adyghe, Ossetian, mozzarella, vats, chechil (which is not in threads, but in round pieces).
At worst - sulguni. Despite the fact that I don't like sulguni in baking))
Compare the salinity of the cheese with the amount of salt added - if the cheese is salty, you don't need to salt it at all.

1. Cook the usual thick corn porridge in water. Pour cereals 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). Stir. Let it boil again. Reduce heat to minimum. Cover with a lid. Cook for 15 minutes. Then we remove the lid and let it thicken so that the porridge begins to "puff". Let's try. You can slightly undercooked, but very slightly, because the porridge will bake quickly and runs the risk of remaining raw. If the porridge is already thick, but has not yet cooked, then it is better to return the lid back and keep it on low heat under the lid.
In total, it takes me 15 + 15-20 = 30-35 minutes. on medium grits. At the end of cooking, season with salt, add butter and stir. Remove from heat.
You can make your job easier by boiling porridge in bags or a multicooker-pressure cooker.
2. Grease the pan or baking dish with plenty of oil and sprinkle with breadcrumbs just as abundantly.
3. Cut the cheese into thin slices. Or three on a coarse grater.
4. In a frying pan, spread in layers: a layer of porridge, a layer of cheese.
The number of layers and their thickness are at your discretion.
The top layer should be porridge.
5. The top should be smoothed 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 cooled.

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