Corn porridge is one of the healthiest and most digestible cereals. Cooked in a pot with butter and cheese, it will be a wonderful healthy breakfast for you and your children.

Preparation description:
This is a classic pot corn porridge recipe with minimal ingredients. But, despite this, the porridge turns out to be very tasty with a rich and rich aroma of real home cooking. And thanks to its beneficial properties and pleasant taste, it is very suitable for children. So be sure to take note of the recipe for making corn porridge in a pot.
Ingredients:
Corn grits – 200 grams
Water – 800 milliliters
Butter – 50 grams
Cheese (mozzarella, cheese or suluguni) – 50 grams
Salt – to taste

Servings Per Container: 2-3

How to cook corn porridge in a pot
1 I painted all the ingredients based on the calculation for one pot. If you are going to cook more, then multiply everything by the number of pots. So the first thing we do is thoroughly wash the corn grits under cold water.
2 Pour water into a cast-iron or saucepan and pour porridge into it. We take water at the rate of 1 to 4 (that is, for example, 4 glasses of water per glass of porridge). We put the cast iron on the fire and let the water boil, after boiling, reduce the heat to a minimum and leave the kusha to cook for 1.5 hours. Do not forget to stir occasionally and add water to the porridge (if necessary).
3 25 minutes before the porridge is ready, we salt it and continue to cook, stirring with a wooden spoon.
4 When the porridge is ready, we remove it from the heat, add oil and mix well.
5 Then spread the porridge over the pot so that the porridge is 1.5 cm below the edge of the pot and sprinkle generously with a layer of grated cheese. We put in the oven, without covering with a lid, and cook for 20 minutes at 200 degrees.