MAMALIGA CU BRANZA (CORNMEAL MUSH WITH CHEESE)
Mamaliga is a traditional Romanian Recipe. When one thinks of mush, it is usually unappealing. If you are familiar with and like Polenta, here is the Romanian version. We call it Mamaliga. When I was a child, my mother would serve Mamaliga, on its own, with fish, or other meats, instead of bread. It is equally good the next day, because it can be cut into pieces, and dipped into a tocana (stew) or ciorba de fasole (bean soup). The next day, Mamaliga may be served for breakfast, fried with bacon, or sausages.
Provided by TOOLBELT DIVA
Categories Cheese
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- To prepare the Mamaliga, mix the cornmeal,and salt together with 1 1/2 c cold water and set it aside to soften.
- Bring 4 cups water to a hard boil.
- Add the cornmeal mixture to the boiling water, stirring constantly.
- When the Mamaliga begins to thicken, cover, and cook over lower heat, for about 30 minutes, stirring periodically; do not allow Mamaliga to burn. Now you are ready for the cheese.
- Divide the butter into 3 equal parts.
- Divide the grated cheese into two equal parts.
- Divide the cooked cornmeal into two equal parts.
- To a casserole dish, add 1/3 of the butter and 1/2 of the cooked cornmeal.
- Add an additional 1/3 of the butter, and 1/2 of the grated cheese.
- Add second 1/2 of the cooked cornmeal, butter and cheese.
- Top with the sour cream.
- Bake 1 hour at 350°F.
Nutrition Facts : Calories 538.2, Fat 43.1, SaturatedFat 26.8, Cholesterol 117.1, Sodium 1172.9, Carbohydrate 21.9, Fiber 1.9, Sugar 0.5, Protein 17.6
HILLBILLY TEA CORNMEAL NOODLES
Provided by Food Network
Categories main-dish
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- For the noodles: Mix together the flour, cornmeal and salt on a clean work surface. Make a well in the middle and add the tea, oil and eggs. Mix the egg mixture with a fork until well combined, then slowly mix in the flour until incorporated enough to mix by hand. Knead the dough for 5 minutes; you will know it is done when you squeeze it and the dough springs back afterwards. Set the dough aside and let rest for 30 minutes.
- Cut the dough into thirds and transfer to a floured work surface. Roll out as thinly as you can; flour is your friend here. Sprinkle a little flour on one part of the dough, roll it up into a tube like you would with a jelly roll, and cut it into strips. Repeat with the remaining dough, flouring the noodles generously to prevent sticking. The noodles can be refrigerated for up to 2 days before use.
- For the sauce: Bring a large stock pot of salted water to a boil over high heat. Heat some olive oil in a large saucepan over medium-high heat. Add the mushrooms, Brussels sprouts and red peppers and cook until lightly caramelized. Turn the heat to low and add the cream, garlic and some salt and black pepper.
- When the water has reached a rolling boil, drop your noodles into the pot and cook for 4 to 5 minutes. Transfer the noodles into the sauce using a spider strainer, adding 1 cup pasta cooking water, and then turn the heat to medium-high. (If you don't have a spider strainer, add 1 cup of pasta water to the sauce, and then separately drain and add the noodles without rinsing.) Cook the noodles in the sauce, stirring, until it all comes together and thickens, 2 to 3 minutes. Plate it up and finish the dish with some fresh lemon zest over top!
DEEP DISH CHEESE PIZZA
Provided by Giada De Laurentiis
Categories main-dish
Time 2h35m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Combine the yeast, water and honey in a small bowl. Set aside until foamy, about 5 minutes.
- Combine the cornmeal, salt and 2 cups flour in a bowl. Add the water mixture and 1/4 cup olive oil. Using your hands, stir together to form a rough dough. Transfer the dough to a lightly floured surface and knead the dough, adding more flour as needed, until it forms a slightly tacky but smooth dough that doesn't stick to your hands or the counter, 5 to 10 minutes. Place the dough in an olive oil-coated bowl, turning to coat the dough in the oil. Cover the bowl with plastic wrap and let stand in a warm place until doubled in size, about 1 hour.
- Position an oven rack in the top third of the oven and another in the bottom third. Preheat the oven to 425 degrees F.
- Grease a 9-inch springform pan with the remaining tablespoon olive oil. Wrap the bottom of the pan in aluminum foil and set aside.
- Gently place the dough in the pan and spread it out to the edges using your fingers. Work the dough about 2 inches up the side of the pan. Shingle the provolone on the bottom of the crust and part of the way up the sides. Spoon the marinara over the cheese and smooth with the back of a spoon. Bake for 30 minutes on the lower rack. Rotate the pizza and move it to the top rack and continue to bake until the crust is deep golden brown and the sauce is slightly darker, another 10 to 15 minutes. Sprinkle with the Parmesan and seasonings, if using, and allow the pizza to rest for 10 minutes before unmolding, slicing and serving.
MAMALIGA
This is the original way to make Mamaliga, the Romanian polenta. When my parents were growing up this was the staple food and bread was not something they were eating everyday. I remember my grandmother making this is a round black bottom cast iron pan that looked more like a hat if turned upside down.On summer vacations I'd eat this at my grandma's house,but nowadays it's more like a treat.It's to accompany some dishes and we rarely make more than we eat .In my childhood I'd eat it with cottage cheese and sour cream, with milk or I'd make a "Bear",which is a mamaliga ball with cheese.Simply, put cheese in the middle and shape it into a ball.For a softer mamaliga, add more water.
Provided by littlemafia
Categories < 15 Mins
Time 10m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Heat the water and add the salt.
- When the water starts to boil, pour the cornmeal all at once and start stirring with a wooden spoon.
- The cornmeal will begin to bubble soon, at which point turn the heat down, but carry on stirring to prevent the formation of lumps.
- Wet the tail end of a wooden spoon with water and insert it into the mamaliga. If it is done, this will come out clean.
Nutrition Facts : Calories 220.8, Fat 2.2, SaturatedFat 0.3, Sodium 1188.8, Carbohydrate 46.9, Fiber 4.5, Sugar 0.4, Protein 5
CORNMEAL MUSH
Make and share this Cornmeal Mush recipe from Food.com.
Provided by Dancer
Categories Breakfast
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 3
Steps:
- Place some water into a soup bowl and set aside.
- Place the two cups of water into a pan (I use a heavy pan to even out the heat).
- Measure the cornmeal and then spoon some of the water from the pan into the measuring cup.
- Use the spoon to allow the water to seep down into the cornmeal fully wetting it.
- Once fully wet, put heat under the pan and start spooning the wet cornmeal into the pan, stirring constantly to avoid clumping (for some reason attempting to simply put the dry cornmeal into the water directly tends to cause clumping).
- Use water from the pan to rinse out the measuring cup and set aside.
- Stir the water and cornmeal mix constantly while heating (this is important to avoid both clumping and burning).
- Stir and simmer the mixture until it thickens to the point where it requires a bit of help from the spoon to pour out of the pan.
- Immediately remove from heat, quickly empty the water from the soup bowl into the measuring cup and then pour/spoon the cornmeal mixture into the soup bowl (the water in the soup bowl will help in removing the set mush later).
- Dip a small spoon into the water in the measuring cup and use the bowl of the spoon to smooth and even the surface of the cornmeal mixture; use the tip of the spoon to go around the edge of the mixture and make it
- Set the bowl aside overnight to allow the mixture to set (I don't cover it, but if leaving it set more than overnight you might want to consider covering with cheesecloth).
- To use the mush, overturn the soup bowl onto a cutting board (shake a little if needed to release the mush).
- Cut into 1/4-inch slices (more or less to taste).
- Depending on consistency you may have to use a big knife to make the basic cut and a small knife dragged along the side of the big knife to release the mush from the big knife without breaking it.
- Fry these slices at 350-degrees on both sides in butter/margarine until a slight golden crust forms.
- If you use a griddle, while cooking you can place the plate under the griddle to warm it.
- Place on a plate and cover the mush with your favorite fruit jam (fig jam works well if you can get it and I also like my homemade strawberry jam; but most fruit jams will work just fine).
Nutrition Facts : Calories 110.4, Fat 1.1, SaturatedFat 0.1, Sodium 15.4, Carbohydrate 23.4, Fiber 2.2, Sugar 0.2, Protein 2.5
CORNMEAL MUSH
This is a basic recipe for a very easy and versatile dish. You can eat it like hot cereal, or chill it and then fry it. This goes well with syrup as a breakfast dish, or with savory sauces and vegetables for dinner.
Provided by NANCYELLEN
Categories Side Dish Grain Side Dish Recipes
Time 12m
Yield 8
Number Of Ingredients 3
Steps:
- Mix together cornmeal, water, and salt in a medium saucepan. Cook over medium heat, stirring frequently, until mixture thickens, about 5 to 7 minutes.
- If using as cereal, spoon mush into bowls and serve with milk and sugar, if desired. If frying, pour mixture into a loaf pan and chill completely. Remove from pan, cut into slices, and fry in a small amount of oil over medium-high heat until browned on both sides. Serve with sauce of your choice.
Nutrition Facts : Calories 79.6 calories, Carbohydrate 17.1 g, Fat 0.4 g, Fiber 0.9 g, Protein 1.6 g, Sodium 146.9 mg, Sugar 0.4 g
CORNMEAL MUSH
This is not the fried polenta version--you eat this in a bowl like oatmeal. Add a little milk and sugar to your taste--Mmm!
Provided by JenniferK2
Categories Breakfast
Time 10m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Combine 2 1/2 cup water and salt in small saucepan; bring to a boil.
- Mix cornmeal with remaining water in a small bowl.
- Add cornmeal mixture slowly to boiling water, stirring constantly.
- Reduce heat to low; cook stirring constantly, for 5 minutes or until mixture is thickened.
FRIED CORNMEAL MUSH
This recipe reminds me of the 'good ol' days'. I hope you enjoy this great tasting recipe.
Provided by Michele O'Sullivan
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 13h20m
Yield 4
Number Of Ingredients 4
Steps:
- In a medium saucepan, heat water to boiling. Reduce heat to medium; stir in salt and cornmeal. Cook, stirring regularly, until mixture is thick.
- Spoon cornmeal mixture into a lightly greased 9x5 inch loaf pan. Cover and refrigerate overnight.
- In the morning, melt butter in a skillet over medium high heat. Slice cornmeal mush into 1 inch wide slices. Cook in melted butter until golden brown on both sides.
Nutrition Facts : Calories 152.8 calories, Carbohydrate 27.3 g, Cholesterol 7.6 mg, Fat 3.5 g, Fiber 1.4 g, Protein 2.5 g, SaturatedFat 1.9 g, Sodium 604.2 mg, Sugar 0.6 g
CORNMEAL MUSH
Make and share this Cornmeal Mush recipe from Food.com.
Provided by Stephen Shafer
Categories Breakfast
Time 50m
Yield 1 breakfast, 2-4 serving(s)
Number Of Ingredients 4
Steps:
- Mix cold water and corn meal.
- Stir into boiling water and salt.
- Cook, stirring, until it boils; cover and cook over boiling water in double boiler 30 minutes or cook on slow fire, uncovered.
- Pack into greased metal can or mold.
- Cover with plastic and chill overnight or until firm.
- Slice 1/2 inch thick and brown in skillet.
- Serve with butter and syrup.
Nutrition Facts : Calories 220.8, Fat 2.2, SaturatedFat 0.3, Sodium 1198.3, Carbohydrate 46.9, Fiber 4.5, Sugar 0.4, Protein 5
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