Mamaliga Food
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
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
20 TRADITIONAL ROMANIAN FOODS
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Romanian food in 30 minutes or less!
Nutrition Facts :
MAMALIGA BALLS WITH SMOKED HAM
Provided by Michael Symon : Food Network
Categories appetizer
Time 51m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Heat the stock to a simmer and then whisk in the cornmeal.
- Whisk butter, salt, and pepper into the cornmeal mixture. Set aside to cool. When cool enough to touch, roll into balls about the size of a golf ball.
- Poke a hole in the middle and fill with 1/4 teaspoon each of the ricotta and ham and roll up.
- In a deep saucepan, heat 4 inches oil to 375 degrees F.Fry for 2 to 3 minutes in hot oil. Drain on paper towels and serve.
BAKED MAMALIGA, IT'S THE CORNIEST POLENTA
Provided by Food Network
Categories side-dish
Time 25m
Yield Serves 6 as a side dish
Number Of Ingredients 8
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.
More about "mamaliga food"
TRADITIONAL ROMANIAN POLENTA (MAMALIGA CU BRANZA IN PATURI ...
Cook the polenta for about 20 to 30 min, stirring occasionally. Preheat oven to 400 F degrees. In a 9 x 13 in baking dish, spread half of the polenta using some of the remaining …
From jocooks.com
4.5/5 (15)Total Time 55 minsCategory Dinner, Main CourseCalories 591 per serving
From jocooks.com
4.5/5 (15)Total Time 55 minsCategory Dinner, Main CourseCalories 591 per serving
- Boil the water with salt. Once water is boiling, reduce heat to low and add the cornmeal, while stirring constantly. Keep stirring, you will notice the polenta will thicken.
- In a 9 x 13 in baking dish, spread half of the polenta using some of the remaining bacon fat. Sprinkle with half of the feta cheese. Add all the sausage and half of the bacon.
HOW TO COOK BASIC POLENTA – MAMALIGA - WHERE IS MY SPOON
ROMANIAN MAMALIGA RECIPE. Polenta or mamaliga is a staple in Romanian cooking. It has always been considered to be peasant food, but trust me, you will find polenta …
From whereismyspoon.co
4.8/5 (20)Total Time 42 minsCategory Side DishCalories 226 per serving
From whereismyspoon.co
4.8/5 (20)Total Time 42 minsCategory Side DishCalories 226 per serving
- The cooking procedure is the same for both kinds of polenta, you will only need more water when you make the softer polenta. You can use either medium or coarse ground cornmeal, but read the packet's instructions to make sure that you know the indicated cooking times.
- Pour the water into a large pot. Heat the water but don't let it come to a boil (it helps against the formation of lumps). Add the salt.
- Slowly add the cornmeal while stirring or whisking (with an egg beater, not a mixer) all the time. A word of caution - be careful when the polenta starts to bubble, if the bubbles are too big you might get burned – so turn the heat down if that happens.
- When all the cornmeal is incorporated, continue stirring or whisking shortly to make sure there are no lumps. Turn the heat down, place a lid on top, but leave a crack open. Stir every 4-5 minutes or so, but there is definitely no need to stir all the time.
10 TRADITIONAL FOOD IN MOLDOVA - TRIP101
From trip101.com
Estimated Reading Time 5 mins
- Mamaliga. During the old times Mamaliga, one of the traditional food in Moldova, was only eaten by the poor. But, as time evolved, this cornbread version became so popular that it started being offered even in fine dining and high-end restaurants.
- Racituri. Another exquisite traditional food in Moldova is the Racituri, a clear jelly made of frozen meat of pork, specifically from ears, feet, and pork heads.
- Ciorba. Ciorba, which is a popular dish in Romania, is one of the traditional foods in Moldova. The name Ciorba comes from the Turkish corba, a general Romanian word, which is used to describe a sour soup with vegetables and meat.
- Brinza. There are numerous variations of cheese, which includes cheddar, mozzarella, feta, brie, parmesan, and more, but in Moldova it is Brinza. It is a salty, homemade cheese that is considered one of the traditional foods in the country.
- Chiftele. Chiftele is Moldova’s version of meatballs. It is small, flat, and made of all kinds of meat, including pork and beef, which the most popular combination, and chicken, for a healthier option.
- Sarmale. Popular around East Europe and has lots of varieties, Sarmale is one of the traditional food in Moldova that has been in the country for centuries.
- Zeama. Editor's Note: There's no photo available at the time of writing. One of the traditional dishes you’ll love in Moldova is Zeama. It is a chicken broth based soup with noodles and numerous kinds of vegetables like potatoes, onions, carrots, and more.
- Cozonac. If you’re into bread and pastries, you shouldn’t miss having a taste of Cozonac. This traditional Moldovan food is a dessert that is often served during significant holidays in the country, including Christmas, Easter, New Year’s day, and more.
- Placinta. This traditional Moldovan food is an on-the-go dish and is widely available throughout the country. Placinta is fried bread with different kinds of filling that depends on the season.
ROMANIAN FOOD | 14 TRADITIONAL DISHES THAT WILL WARM YOUR SOUL
From rolandia.eu
Estimated Reading Time 6 mins
- Sarmale (Cabbage Rolls) Considered to be Romania's national dish, these stuffed cabbage rolls are actually of Turkish origins, but the Romanians claim that theirs are the best.
- Ciorba de burta (tripe soup) When it comes to tripe soup, you either love it or hate it. This traditional food has a very strong aroma and a velvety texture which is the result of several hours of work.
- Ciorba Radautean (Radauti Soup) Ciorbă refers to a type of traditional soup which can be served in many different ways, depending on the ingredients used.
- Balmos. 100% Romanian, balmoș is a traditional shepherd dish, a genuine tribute to the famous mamaliga, which will blow your mind when tasting it. It's fatty, it's buttery and sticky, it's soft and silky like a cream but heavy and rich in taste, and it has tons of cheese in it.
- Jumari (Smoked bacon and greaves) This is a traditional Romanian appetizer made, of course, from pork. In Romania, the traditional bacon is called slănină, and it is actually smoked salty pig fat flavored with garlic, pepper, paprika, and several other spices, and it's a dish usually prepared by all Romanian families for the winter time.
- Mici. Also known as mititei, they are the most popular Romanian grill dish, and they are so loved that there is absolutely no Romanian who can imagine a proper barbecue without them.
- Cighiri. Cighiri are something similar to huge meatballs, but besides ground pork, the recipe also includes the meat of several organs such as the liver, heart, and lungs.
- Salata de vinete (Roasted Eggplant Salad) One of the most cooked and eaten Romanian appetizers, the eggplant salad is the perfect choice for a quick snack and an amazing starter for a traditional Christmas dinner.
- Drob de miel (Lamb Drob) In the Romanian tradition, the Lamb Drob is a dish which is exclusively prepared during Easter. The Lamb Drob is a delicious appetizer made with lamb offals (liver, lungs, spleen, heart, and kidneys), eggs, green onions, bread dipped in milk, and several herbs such as dill, garlic, and parsley.
- Tochitura moldoveneasca (Moldavian Stew) There is nothing like the famous Moldavian stew, and there is no exaggeration in saying that this is the ultimate Romanian dish, as it combines the best traditional foods Romania has to offer: mamaliga (polenta), traditional salty fermented cheese, fried eggs, fried pork, traditional sausages, and pickles.
MAMALIGA - HOLIDAYFOOD
Mamaliga is made of corn meal and is usually paired with butter, sour cream, cheese, or any number of other sides. It is similar to Italian Polenta but has a much firmer consistency which …
From holidayfood.net
From holidayfood.net
- Turn down the heat to low and cook for about 45 minutes, stirring every once in a while to ensure that the mixture does not form clumps, and does not stick to the bottom of the pot.
ROMANIAN MăMăLIGA BAKED (POLENTA ... - INTERNATIONAL CUISINE
Romanian Mămăliga baked is a substitute for bread. It is the national dish of Romania and used to be considered a peasant food however today you will find it on nearly every menu in the finest establishments. This dish is made with eggs and cheese and a coarse cornmeal. I baked the dish but it is often cooked on the stove top like polenta.
From internationalcuisine.com
4.1/5 (16)Total Time 50 minsCategory BreadCalories 341 per serving
From internationalcuisine.com
4.1/5 (16)Total Time 50 minsCategory BreadCalories 341 per serving
MAMALIGA | RECIPE - KOSHER.COM
It’s the ultimate comfort food, soft as a mother’s embrace, warm as a baby’s blanket. In Rumania, mamaliga was eaten round the clock. In the early 20th century, immigrants brought it to the US and sang about it in the Yiddish theatre. It’s meatless and intensely nostalgic. READ MORE.
From kosher.com
Servings 3Category Breakfast , Snacks
From kosher.com
Servings 3Category Breakfast , Snacks
MAMALIGA ROMANIAN KITCHEN - TORONTO, ON | TOCK
A Romanian pop-up by chef Haan Palcu-Chang, highlighting the comfort food he grew up eating. Haan is currently the chef at Favorites Thai BBQ. He offers these dinner experiences as his side project to stimulate his creativity and to bring some seriously delicious food to people who are looking for something that isn't the same old, same old.
From exploretock.com
Cuisine EuropeanEmail [email protected]
From exploretock.com
Cuisine EuropeanEmail [email protected]
MAMALIGA: THE REAL NATIONAL DISH OF MOLDOVA - ITINARI
How to prepare mamaliga? To cook hominy in the usual way, you need 2 cups of cornmeal, 4 glasses of water and 1/3 tablespoon of salt. Mamaliga is prepared from cornmeal. It should be lightly dried and sieved. To make it taste better, you need to prepare it in the pot. Actually, as I mentioned before, each family has its own way of cooking mamaliga.
From itinari.com
Estimated Reading Time 4 mins
From itinari.com
Estimated Reading Time 4 mins
ROMANIAN CORNMEAL PORRIDGE (MAMALIGA) RECIPE
Similar to polenta, Romanian cornmeal porridge, or mamaliga, is an ancient dish that began as peasant food and is now served at fine restaurants. It is a simple combination of cornmeal, water (or stock or milk), salt, and butter, and can be served with sour cream, fresh cheese, and herbs. This is a basic soft mamaliga recipe, but the porridge can also be baked or …
From thespruceeats.com
4.2/5 (49)Total Time 45 minsCategory Side Dish, DinnerCalories 108 per serving
From thespruceeats.com
4.2/5 (49)Total Time 45 minsCategory Side Dish, DinnerCalories 108 per serving
MAMALIGA RECIPE (ROMANIAN POLENTA) | YUZU BAKES
Eating mamaliga won't just mean indulging in a piece of Romanian history but savouring history for the whole of humanity. Porridge is the oldest form of consumption of grains before bread was ever invented. We used to primarily consume millets or wild wheat.. Before the introduction of maize in Europe in the 16th century, Romanian polenta was made with millet …
From yuzubakes.com
Ratings 2Category Dinner, SidesCuisine East European, RomanianTotal Time 1 hr 5 mins
From yuzubakes.com
Ratings 2Category Dinner, SidesCuisine East European, RomanianTotal Time 1 hr 5 mins
THIS PORRIDGE IS JUST RIGHT—FOR SHAVUOT - TABLET MAG
Mamaliga, the national dish of Romania, has long been beloved by all Romanians—including Jews. Aaron Lebedeff’s famous Yiddish song “Roumania, Roumania” specifically mentions the dish ...
From tabletmag.com
Estimated Reading Time 2 mins
From tabletmag.com
Estimated Reading Time 2 mins
THIS ROMANIAN JEWISH POLENTA IS THE ULTIMATE COMFORT FOOD ...
Polenta/mamaliga is based on cornmeal, which had been unknown anywhere except the Americas, where corn is indigenous. Christopher Columbus and other Spanish and Portuguese explorers brought corn to western Europe and Africa, where it flourished. Cornmeal became a staple. Turkish traders noticed corn grain in the markets of Africa and brought ...
From myjewishlearning.com
Estimated Reading Time 4 mins
From myjewishlearning.com
Estimated Reading Time 4 mins
SARMALE (ROMANIAN CABBAGE ROLLS) RECIPE & MEAL KIT ...
Instructions. Description. Bring home traditional Romanian comfort food from Chef Haan Palcu-Chang and his popular Romanian food pop-up, Mamaliga — named after a traditional Romanian dish made of cornmeal, also known as polenta. Enjoy cabbage rolls stuffed with a savoury meat and rice filling, braised slowly for hours and served with cheesy polenta …
From chefdrop.ca
Category Meal Kits > Comfort Classics
From chefdrop.ca
Category Meal Kits > Comfort Classics
TRADITIONAL ROMANIAN POLENTA (MAMALIGA) RECIPE - CHEF'S …
Add a nugget of butter and mix. Pour the polenta onto a flat tray covered with baking paper and level it out evenly. Leave to cool and then cut it into slices or the desired shape. You can then use it as a base for various dishes, combining it …
From chefspencil.com
Cuisine Romanian RecipesCategory Main Course
From chefspencil.com
Cuisine Romanian RecipesCategory Main Course
RECIPES FROM AFAR: MAMALIGA IN ROMANIA - EAT YOUR WORLD
Recipes From Afar: Mamaliga in Romania A recipe for Romania's most essential, homiest, heartiest dish, straight out of the countryside: mamaliga. All photos by Alex Chirita My boyfriend and I had just arrived in B?cani, a small rural village in northeast Romania, about five hours from Bucharest by train. Before we could even hang up our coats and put down our …
From eatyourworld.com
Estimated Reading Time 4 mins
From eatyourworld.com
Estimated Reading Time 4 mins
MAMALIGA (POLENTA) WITH FETA CHEESE AND SOUR CREAM ...
Mamaliga is a national Romanian food, but you may find it with Turkish, Italian, Hungarian and other cuisines for sure, also known around as ‘polenta’. This recipe comes from my Turkish roots. I remember sleeping over at grandma’s house, and those mornings waking up to find freshly made warm mamaliga on the table covered in sizzling ...
From grabandgorecipes.com
Servings 4-6Category Clean Eating
From grabandgorecipes.com
Servings 4-6Category Clean Eating
MAMALIGA | KOSHER HOME COOKING
Mamaliga. 1 cup best quality cornmeal. 3 cups of water. 1/2 cup milk. 1 tablespoon butter. Salt. Bring the water, butter and milk almost to a boil, . Gradually dribble in the cornmeal stirring with a wooden spoon to avoid any lumps. Continue stirring for 10 to 15 minutes until you have a thick pudding with a cooked taste.
From tzirelchana.wordpress.com
Estimated Reading Time 3 mins
From tzirelchana.wordpress.com
Estimated Reading Time 3 mins
MAMALIGA: ROMANIAN POLENTA, SERVED WITH BLACK BEANS | MY ...
A mamaliga, a pastrami, a karnatzl (sausage), and a glass of wine, aha!” In Romania, mamaliga is typically served all day–with sour cream and jam for breakfast, sliced and served sandwich-style with onions, cheese and pickles for lunch, and used as the starchy base for meaty stews at dinner.
From myjewishlearning.com
Category Vegetarian EntreeEstimated Reading Time 3 mins
From myjewishlearning.com
Category Vegetarian EntreeEstimated Reading Time 3 mins
I'M CHINESE ROMANIAN. IT TOOK MOVING TO TORONTO TO MEET ...
After cooking Asian food for most of his career, Palcu-Chang recently opened a Romanian pop-up restaurant called Mamaliga, which he says helps connect him to a culture he was afraid of losing.
From cbc.ca
Email [email protected]Occupation Reporter
From cbc.ca
Email [email protected]Occupation Reporter
MAMALIGA: A TRADITIONAL ROMANIAN FOOD
Being a versatile kind of food, dishes based on mamaliga include the use of butter, milk, all kinds of delicious cheese, sausages and eggs, mushrooms, bacon, ham, fish, and many more. Being cholesterol and fat free and also rich in fibers, mamaliga can be an excellent healthy alternative to pasta, hulled rice or white bread.
From food.visualstories.com
Author Claudia Miclaus
From food.visualstories.com
Author Claudia Miclaus
MăMăLIGă | TRADITIONAL PORRIDGE FROM ROMANIA
Mămăligă is a traditional Romanian porridge and the country's national dish that is often confused with polenta. It is an extremely simple dish of boiled cornmeal that was cooked mostly by peasants in the past, often acting as a substitute for bread.
From tasteatlas.com
From tasteatlas.com
HOW TO COOK MAMALIGA! [ROMANIAN POLENTA] - YOUTUBE
The recipe for the very famous Romanian dish, mamaliga, also named polenta or Romanian polenta. Follow the tutorial in order to make the Romanian dish. The r...
From youtube.com
From youtube.com
MAMALIGA ROMANIAN KITCHEN - TASTETORONTO
The Food: Mamaliga is named after a polenta dish on his menu that is served with traditional-style cabbage rolls called Sarmale, which are filled with rice and pork and, in Haan's case, from both the belly and the shoulder.
From tastetoronto.com
From tastetoronto.com
UKRAINIAN KULESHA A.K.A. MAMALIGA A.K.A. POLENTA - THE RUSNAKS
2 ½ cups cold water. 1 tsp. salt. 2 tbsp. butter or bacon fat. (Note: Stone-ground cornmeal is traditionally used, but it requires more water and takes longer to cook.) In a 3-quart saucepan, heat water, add salt. When the water starts to boil, immediately start stirring with a wooden spoon or dowel, while gradually adding the cornmeal.
From rusnak.ca
From rusnak.ca
MAMALIGA - PROFESSOR TORBERT'S ORANGE CORN
Mamaliga is Romanian Polenta: a classic comfort food of the country. It is served in many different ways, including with eggs, fried sausages, and more. However, traditional Mamaliga is served with sour cream and feta.
From professortorberts.com
From professortorberts.com
20 AMAZING ROMANIAN FOODS YOU MUST TRY IN THIS LIFETIME ...
MAMALIGA BRINGS HARD-TO-FIND, HOMESTYLE ROMANIAN COOKING ...
Mamaliga brings hard-to-find, homestyle Romanian cooking to Toronto. Even in this famously multiculti city, Romanian restaurants are rare to non-existent. With Mamaliga, chef Haan Palcu-Chang is ...
From thestar.com
From thestar.com
FOOD | WARRENTON, VA - MANTA.COM
Food. Manta has 8 businesses under Food in Warrenton, VA. Featured Company Listings. Totally Cookies and Cakes. 6510 Lancaster Drive. Warrenton, VA (540) 252-9105. Visit Website. CLAIMED Birthday. Cookies. Cookies. Parties.
From manta.com
From manta.com
SORT-OF SECRET: MAMALIGA, A MONTHLY POP-UP SPOTLIGHTING ...
Mamaliga, or cornmeal porridge, is a staple starch for many cultures—Romanian, Moldovan, West Ukrainian and Abkhazian, among others.
From torontolife.com
From torontolife.com
MOLDOVAN POLENTA "MAMALIGA" ON BAKESPACE.COM
Mamaliga is a traditional dish from Moldova, a small Eastern European country that used to be a part of the Soviet Union. These days, it has emerged as a hip ethnic food that can be seen in fancy restaurants of Moldova and Russia. Unlike some other ethnic dishes, it has not spread much beyond the borders of Moldova, so that if one has either ...
From bakespace.com
From bakespace.com
FOOD - MAMALIGA ON LENINSKIY, ST. PETERSBURG TRAVELLER ...
Mamaliga on Leninskiy: Food - See 409 traveler reviews, 279 candid photos, and great deals for St. Petersburg, Russia, at Tripadvisor.
From tripadvisor.ca
From tripadvisor.ca
MAMALIGA FOOD POSTCARD TRADITIONAL DISH POSTCARDS MOLDOVAN ...
Feb 24, 2019 - Find the perfect handmade gift, vintage & on-trend clothes, unique jewellery, and more… lots more.
From pinterest.ca
From pinterest.ca
MAMALIGA - TRADITIONAL VEGAN FOOD IN ROMANIA - YOUTUBE
Mamaliga from Romania. More info at: https://vegantrekker.com/2019/01/vegan-street-food-in-bucharest-romania
From youtube.com
From youtube.com
MAMALIGA BRINGS HARD-TO-FIND, HOMEMADE ROMANIAN CUISINE TO ...
His new endeavor, a popup called Romanian cuisine from Mamaliga, opened as an exclusive pickup spot in Ossington earlier this year, as one of the city’s first restaurants dedicated exclusively to Romanian cuisine.Previous menus have featured dishes such as cabbage (cabbage rolls stuffed with meat and herbs), meat salad (a colorful julienned vegetable salad …
From thecanadian.news
From thecanadian.news
ROMANIAN FOOD | MAMALIGA KITCHEN | TORONTO
Mamaliga Kitchen is a Romanian food pop-up based out of Toronto. We serve homestyle Romanian cooking at our events, which we hold every 3-4 weeks.
From mamaligakitchen.ca
From mamaligakitchen.ca
MAMALIGA! - ALL THINGS ROMANIA
Step 1. In a pot, any old regular pot you’ve got in your kitchen, of any make, model, material or condition, add the water. Get said water to boil. Step 2. After water is boiling, reduce heat to the lowest possible setting on your stove that’s still “on” and producing heat. Step 3. Begin pouring in corn meal slowly.
From kingofromania.com
From kingofromania.com
MAMALIGA (ROMANIAN POLENTA) - REFORM JUDAISM
Combine 1 cup polenta with 1 cup of water, salt, and pepper in a 2-quart saucepan. Add the hot liquid to the polenta mixture and place over medium heat, stirring constantly with a whisk for about 7 minutes, until the milk has been absorbed by the meal. The mixture will feel thick but still runny. Remove from the heat.
From reformjudaism.org
From reformjudaism.org
HOW TO COOK BASIC POLENTA – MAMALIGA | RECIPE | FOOD ...
Aug 26, 2017 - How to cook a healthy East European basic polenta, creamy or sturdy recipe.
From pinterest.ca
From pinterest.ca
MOLDAVIAN CORNMEAL MUSH (MAMALIGA) - RECIPE #19937 - FOODGEEKS
Cut the mamaliga into 1/4 inch thick slices, dredge in cornmeal and fry in butter. Serve for breakfast with fried bacon. Mix hot mamaliga with 1 1/2 cups kasseri cheese, transfer to a rectangular casserole, drizzle with 4 tablespoons melted butter that has been mixed with 3 to 4 cloves of crushed garlic, and bake in a 375 degrees F. oven until the top is browned, 12 minutes.
From foodgeeks.com
From foodgeeks.com
MăMăLIGă - WIKIPEDIA
Traditionally, mămăligă is cooked by boiling water, salt and cornmeal in a special-shaped cast ironpot called ceaun or tuci. When cooked peasant-style and used as a bread substitute, mămăligă is supposed to be much thicker than the regular Italian polenta to the point that it can be cut in slices, like bread. When cooked for other purposes, mămăligă can be much softer, sometimes a…
From en.wikipedia.org
From en.wikipedia.org
GREAT FOOD! - MAMALIGA ON LENINSKIY, ST. PETERSBURG ...
Mamaliga on Leninskiy: Great food! - See 408 traveler reviews, 279 candid photos, and great deals for St. Petersburg, Russia, at Tripadvisor.
From tripadvisor.ca
From tripadvisor.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love