Polenta made from cornmeal
Description
The dish is prepared without unnecessary complications. The mamaliga turns out very filling, yet it is cooked in water, unlike Zakarpattia or Hutsul banosh (banush), which is made with sour cream. This porridge can be eaten both hot and cold and is often taken on trips. Primarily, mamaliga is the food of Moldovan shepherds who graze their flocks in nature every day. The finished dish can be served at the table.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Pour the grain into a deep container and rinse by filling with cold water. Rinse until the liquid becomes clear, changing the water. This way, corn starch is washed out of the grain.
- 3
Step 3
Transfer the washed grain to a cauldron or a non-stick pot. Add salt.
- 4
Step 4
Pour in the warm water and place the pot on the stove. Bring the contents to a boil, then immediately reduce the heat to the lowest setting and cover the pot with a lid. Cook the polenta for about 15–20 minutes, stirring occasionally.
- 5
Step 5
Once all the liquid has evaporated, simmer the porridge for another 1 minute over the lowest heat, then turn off the heat. Cover the container with a lid and let it steam for 20-30 minutes. During this time, the porridge will absorb all the liquid, the grains will swell, and even the grain kernels will be fully cooked.
- 6
Step 6
After the specified time, use a silicone spatula or knife to cut along the edges of the mamaliga, separating it from the sides of the container. Then, cover the pot with a plate and flip it upside down. The mamaliga will fall onto the plate. Serve it warm with sour cream, cutting into portion pieces.