Time: 10 min.
Complexity: easily
Servings: 1

Prepare this delicious and healthy corn porridge the night before. You can quickly boil it in the morning or take it to work for a homemade breakfast. You'll be surprised how delicious sweet corn porridge can be with coconut milk, dried cherries (they'll plump up!), brown sugar, spices, and crunchy pistachios. For this recipe, you'll need no-cook corn grits.

Ingredients:

• 1/3 cup quick-cooking corn grits
• 2 tbsp. l. coconut milk
• 2 tablespoons dried cherries
• 2 tsp pistachios, coarsely chopped
• 1.5 tsp light brown sugar
• A pinch of ground cardamom
• A pinch of ground ginger
• Special equipment: 250 ml heat-resistant container with lid

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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cornflakes, pistachios, dried cherries, coconut milk, ground ginger, cardamom

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Preparation:

Step 1
• Combine cornmeal, coconut milk, dried cherries, pistachios, brown sugar, cardamom, and ginger in a container. Cover and refrigerate overnight.
Step 2
• When you are ready to use, add 0.5 cups of boiling water, stir gently, and cover. Steam until the cornmeal is tender and creamy and the cherries are plump, about 2 minutes.
Step 3
• Stir and eat the porridge warm.

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