Mamaliga Recipe 455 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.

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.

MAMALIGA CU BRANZA (CORNMEAL MUSH WITH CHEESE)

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.