Mamaliga Aka Polenta Food

MAMALIGA

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.

BAKED MAMALIGA, IT'S THE CORNIEST POLENTA

Steps:

• Bring the water and milk to a boil. Add the cornmeal and turn down to a simmer. Continually whisk for 4 minutes until smooth. Stir in 1/2 the cheese, the butter, 1 tablespoon of the olive oil, the fresh corn and seasoning until the cheese has melted. Grease a casserole with the remaining teaspoon of olive oil and pour in the corn mixture. Top with the remaining cheese and bake in a preheated 400 degree oven until all cheese is melted and browned on top. To serve, cut with dental floss.

MAMALIGA (POLENTA) WITH FETA

Steps:

• Bring the water to a boil in a large pot.
• Then, while constantly whisking, add the corn meal in a slow stream - this will prevent lumps.
• Reduce to low heat then continue whisking the mamaliga frequently for about 30-40 minutes, till the mamaliga starts pulling away from the pot's sides.
• Add the crumbled feta and cottage cheese, sprinkle the chopped parsley on top and you are done!

MAMALIGA (AKA POLENTA)

Steps:

• Place the cornmeal in a bowl and stir in 2 cups cold water. Mash any lumps with the side of a wooden spoon.
• In a large heavy saucepan, bring 4 cups water and salt to a boil.
• Gradually add the cornmeal, stirring constantly with a wooden spoon.
• Simmer for 10 minutes, stirring constantly until it becomes thick and hard to stir.
• Remove from heat.
• Dip the spoon in cold water, and push the cornmeal to the center of the pot. Put back over low heat for a minute or two (don't stir!) to release steam and loosen the mixture from the bottom of the pan.
• Turn the mamaliga onto a board.
• Smooth the surface with a wet metal spatula, spreading the mixture to form a rectangle about 1-2 inches thick.
• The traditional Romanian way to cup this into squares is with a taut string held between your thumbs and index finger. Slip it under the mamaliga and raise it quickly upward.
• The plain mamaliga can be served plain as is (great with stew), or top it with feta cheese. It can also be refrigerated for a day or 2, or frozen.