Corn Porridge with Pumpkin in Milk
A gentle and cozy dish with natural sweetness from pumpkin. Great for breakfast or a light dinner, warm and nourishing.
Updated : 29 July, 2025
Easy
About 20 min.
Ingredients
500 grams
Pumpkin
400 milliliters
Milk
200 milliliters
Water
150 grams
Corn grits
60 grams
Butter
1 tablespoon
Sugar
1 grams
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
You can use a heat-stable sugar substitute instead of sugar.
Preparation
Step 1
Depending on the pumpkin variety, the pieces will become more or less soft. If you want a pronounced sweet taste, add 1-2 extra tablespoons of sugar. With the recipe's amount, the taste will be neutral.
Step 2
Peel the pumpkin, remove seeds, and cut it into small cubes - this helps it cook faster. Keep in mind that cooking time varies by type of pumpkin.
Step 3
Sort and thoroughly rinse the corn grits until the water runs clear. Drain and dry. You can soak the grits for 20 minutes in water to reduce bitterness.
Step 4
In a thick-bottomed saucepan, pour in 2 cups (500 ml) milk and 1 cup (250 ml) water. Add the chopped pumpkin. Bring to a boil over high heat.
Step 5
Reduce the heat to low and cook until the pumpkin becomes soft, about 15 minutes.
Step 6
Mash the pumpkin in the pot to your preferred consistency using a masher. For a smooth texture, use an immersion blender.
Step 7
Add the rinsed corn grits. Cook over low heat, stirring constantly, for about 20 minutes until excess liquid evaporates.
Step 8
Add sugar and salt to taste and stir well.
Step 9
Turn off the heat. Add 1-2 tablespoons of butter and let it melt. Stir again.
Step 10
Serve the porridge hot in bowls. Optionally, add honey, nuts, or dried fruits. Enjoy!