Prep Time
5 min.
Cooking Time
40 min.
Serves
6
Difficulty
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Corn porridge with milk in a slow cooker is prepared very simply, just like other dishes. There's no denying it, this wonderful device is a real "magic wand": even after a long and tough workday, anyone can find the strength to load the ingredients into the bowl and press a couple of buttons! Moreover, if you follow the proportions and sequence of actions detailed in our recipe, the result will be predictably wonderful. And to make the corn porridge even more original, add dried fruits. We preferred dried apricots, but you can use raisins, dried cranberries, or cherries.
Total Ingredients: 7
Serves:
Corn grits - 180 g
Drinking water - 400 ml
Milk 3.5 fat - 300 ml
Sugar - 1.5 tbsp.
Vanilla sugar - 1 tsp.
Salt - ⅘ tsp.
Dried apricots - 100 g
Serves:
🥓
Fat
13г
🍚
Carbohydrates
230г
🥩
Proteins
29г
🔥
Kcal
Prepare corn porridge ingredients and a slow cooker. Wash the dried apricots thoroughly. Cut into small cubes. Rinse the cornmeal, changing the water, until it becomes clear.
Transfer the prepared corn grits to the multicooker bowl. Pour in drinking water and milk. Add regular and vanilla sugar, and salt. Stir.
Turn on the multicooker to the “Porridge” (“Milk porridge”) mode. This usually involves heating to 90°C and cooking for 30 minutes. Close the lid. Cook the porridge until the beep sounds. The cereal should be completely boiled.
Add dried apricots to the prepared porridge. Close the multicooker lid. Turn on the warm setting for 10 minutes, if available. Or simply leave the corn porridge in the closed appliance for 10 minutes.
Divide corn porridge with dried apricots among plates. If desired, it can be sprinkled with chopped walnuts or pine nuts, lightly toasted in a dry frying pan.
Follow the instructions step by step