Corn Groats Russkoye Pole - 26.45oz (750g)

Corn Groats (Kukuruza)

Corn groats, known in Russian as kukuruza, are a golden staple that has been cherished for centuries across many cultures. Native to the Americas, corn was brought to Europe and eventually became a beloved grain in Russian cuisine, where it is valued for its sunny color, mild sweetness, and satisfying texture.

Corn groats are made from dried corn kernels that are crushed into fine, uniform particles. Unlike corn flour, which is powdery, corn groats retain a pleasant granularity that gives dishes a distinctive bite and a rich, earthy flavor.

Corn groats of the "Russian Field" brand are an excellent choice for you and your family. They cook into a smooth, creamy porridge that is naturally gluten-free, making them a wonderful option for those with gluten sensitivities. These groats are incredibly versatile, perfect for hearty breakfast porridge, savory side dishes, polenta, casseroles, and even as a base for traditional Moldovan and Balkan dishes like mămăligă.

One of the key nutritional benefits of corn groats is their high content of complex carbohydrates, which provide a steady release of energy throughout the day. They are also rich in dietary fiber, which supports healthy digestion. Corn groats are a good source of B vitamins, particularly thiamine (B1) and niacin (B3), as well as essential minerals like phosphorus, magnesium, and iron. Additionally, corn contains natural antioxidants such as lutein and zeaxanthin, which are beneficial for eye health.

Corn groats contain:

• Proteins

• Complex carbohydrates

• Dietary fiber

• Vitamins B1, B3, and E

• Minerals: phosphorus, magnesium, potassium, and iron

• Antioxidants (lutein and zeaxanthin)

Try our proven recipe!

This simple recipe yields a creamy, comforting porridge. For a sweet breakfast, serve with milk, honey, and fresh berries. For a savory side dish, pair with stewed meat, sautéed vegetables, or grated cheese.

Ingredients:

• 1 cup corn groats

• 3 cups water or milk (or a combination of both)

• Salt to taste

• Butter to taste

Instructions:

Rinse the corn groats thoroughly in cold water. Bring the water or milk to a boil, then gradually add the rinsed groats while stirring constantly to prevent lumps. Reduce the heat to low, cover, and simmer for about 20–30 minutes, stirring occasionally, until the groats are tender and the liquid is absorbed. For a creamier texture, stir in extra milk or butter at the end. Remove from heat, let stand covered for 5 minutes, then serve warm. Enjoy!

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