Pumpkin Baked Corn Porridge

Fragrant, orange, in an edible pumpkin pot! Corn porridge with milk when baked in a pumpkin is very similar in taste to millet, especially if it is not very finely ground. You can see if your household can guess what grain it is made from. Mine didnʼt guess right.)
cook time: 2h 30 min
Elijah Stroud
Pumpkin Baked Corn Porridge

Nutrition Facts (per serving)

87
Calories
2g
Fat
16g
Carbs
2g
Protein

Ingredients (4 portions)

Basic:

Pumpkin 1.5 kg

Filling:

Milk 400 ml
Corn grits 150 g
Prunes 30 g
Dried apricots 30 g
Raisin 20 g
Sugar 3 tbsp
Butter 2 tbsp
Salt 1 g

Recipe instructions

Step 1

Step 1
How to cook corn porridge? Prepare the necessary ingredients. It is better to buy corn grits that are proven and not the cheapest. It was an unpleasant experience: with no other choice, I had to buy the cheapest cereal for 30 rubles. pack. There was a lot of garbage and some black dots in it that were impossible to sort out — there were too many of them, and the cereal itself was very bitter even after soaking. Therefore, immediately choose high-quality cereals.

Step 2

Step 2
Rinse the corn grits thoroughly until the water runs clear. It is advisable to soak the cereal for 3-5 hours in cold water. This will remove excess bitterness from the cereal and also slightly soften the cereal. Then place the cereal in a sieve and rinse again.

Step 3

Step 3
Rinse dried apricots, prunes and raisins thoroughly and remove seeds, if any. If the dried fruits are very hard and dry, it is better to fill them with hot water and leave for 10-15 minutes. Then drain the water.

Step 4

Step 4
Rinse the pumpkin thoroughly and dry. Carefully cut off the top. Carefully, being careful not to damage the walls, use a spoon to remove the seeds from the pumpkin. Do not touch the walls of the pumpkin with the pulp.

Step 5

Step 5
If, when cutting off the lid, you end up with some pulp, like I did, then cut it into small cubes. With pulp, the porridge will turn out tastier and more aromatic.

Step 6

Step 6
Pour milk into the pan, add prepared corn grits, pumpkin pieces, sugar and salt. If desired, you can add vanilla at the tip of a knife.

Step 7

Step 7
Place the pan over medium heat and bring the porridge to a boil.

Step 8

Step 8
Then reduce the heat to low and simmer, stirring occasionally, covered for about 20 minutes.

Step 9

Step 9
During this time, most of the milk will be absorbed into the cereal, and the cereal itself will swell and the porridge will increase in volume. At the same time, the porridge itself will not be ready yet; it will reach readiness inside the pumpkin while baking in the oven. Remove the pan from the stove.

Step 10

Step 10
Add dried fruits to the porridge and stir. Taste the porridge and add sugar if necessary.

Step 11

Step 11
Place corn porridge with dried fruits into the prepared pumpkin. Place pieces of butter on top.

Step 12

Step 12
Cover the pumpkin with the previously cut lid and wrap the vegetable in foil.

Step 13

Step 13
Place the pumpkin in an oven preheated to 180°C and bake for 1-1.5 hours, depending on the variety, size of the pumpkin, thickness and density of its walls.

Step 14

Step 14
Serve the porridge directly in the pumpkin, cutting the vegetable into portions with a sharp knife. Bon appetit!

Additional rubrics

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