It couldn't be easier. Corn porridge has its advantages: it is easily digestible, gluten-free, and a source of slow carbohydrates that keep you feeling full for a long time. The downside is its relatively low mineral content compared to options like buckwheat, quinoa, or oatmeal. To maximize its benefits, we enhance any porridge with greens, vegetables, berries, or fruits. For corn porridge specifically, we recommend adding some extra fiber, high-quality butter for healthy fats, and Parmesan for creaminess, texture, and flavor.
- 1/2 cup of the largest ground corn grits
- 1/2 cup grated Parmesan
- freshly ground black pepper (the more, the tastier, adjust to your taste)
- delicious first pressed olive oil
- 1-2 tbsp. bran (oat, rye)
Boil the corn grits according to the package instructions—in salted water, typically for 10–20 minutes at a 1:2 ratio of grits to water. Stir occasionally and cook until “al dente.” Add bran, grated Parmesan, and freshly ground black pepper. Coarsely ground black pepper (or a mix of black, white, green, and pink peppers) will provide a pleasant sharpness and a strong aroma. Before serving, drizzle with high-quality olive oil.
In the photo below, the dish is served for lunch with onions, porcini mushrooms (rehydrated from dried ones), figs, and curd sheep's cheese.
Boil the corn grits according to the package instructions—in salted water, typically for 10–20 minutes at a 1:2 ratio of grits to water. Stir occasionally and cook until “al dente.” Add bran, grated Parmesan, and freshly ground black pepper. Coarsely ground black pepper (or a mix of black, white, green, and pink peppers) will provide a pleasant sharpness and a strong aroma. Before serving, drizzle with high-quality olive oil.
In the photo below, the dish is served for lunch with onions, porcini mushrooms (rehydrated from dried ones), figs, and curd sheep's cheese.
