Congee with corn, usually with cornmeal porridge, porridge with corn grits, and porridge with fresh corn, roughly porridge with corn is these three. Each kind of porridge time will be different. Congee time is the shortest is the cornmeal porridge, but novice is difficult to grasp, this is because the cornmeal if not stirred evenly in advance, porridge into a lump, not corn mush, and is a small lumps do not look good, it affects the taste. Wait until all poured in, you can simmer for a few minutes to see the cornmeal thickened into a paste shape, basically simmering. The characteristics of boiling water: not easy to become small lumps, into the shape of paste, not easy to paste the bottom of the pot. If cool water, easy to become lumps and paste the bottom of the pot.

Corn is known as the "golden food", porridge serving, spleen and stomach, the elderly spleen and stomach deficiency, poor appetite, long illness, after serious illness, spleen and stomach weakness, food is not very good. The following is based on my experience as follows, with a rice cooker to do polenta with boiling water in the pot, cornstarch mixing lake must be cold water, otherwise it is easy to bag. Cornstarch mixed with water into a paste, standby, half a pot of water, rice in the pot, turn on the power to boil, the corn lake slowly poured into the pot, stirring, cover the lid of the pot, press the porridge gear, automatic power failure, to be cooled.

Corn porridge that is corn paste, do not recommend using a pressure cooker, with an ordinary pot with a lid to cook is very simple, cold water into the cornmeal and then open fire, stirring constantly to prevent the bottom of the paste, a few minutes after the fire opened up to a small fire, stirring constantly, cook a 10 minutes on the good, very convenient Oh! Of course it is boiling water in the pot, cold water in the pot that has to keep stirring to open the pot, otherwise it will stick to the bottom of the pot Hu, boiling water boiling corn gritty has been in motion is not easy to stick to the bottom! Cornmeal porridge to boiling water under, but to use cool water to the cornmeal open in the pot. While pouring cornmeal while slowly stirring. If the corn residue to about 80 degrees under the pot on the line. I used to put some lye in my porridge. Soak good corn washing 2 times, add the right amount of water into the rice cooker, choose porridge mode, if you use electric pressure cooker is better, you can save time.