Abkhazian-style mamalyga
Description
The recipe won't take much time. Polenta is also known as "porridge-bread." In Moldova and Romania, this porridge is prepared very thick, more like bread, while in Abkhazia it's a softer porridge. In the Abkhazian version, polenta is cooked without salt, as it's served with salty cheese that provides the flavor. I suggest a simple Abkhazian-style polenta recipe. There's almost no difficulty in preparation, yet you'll have an unusual side dish for lunch. Let's cook. 1. Gradually pour the flour or grain in a thin stream into boiling water, stirring constantly. Keep stirring to prevent lumps. Cook over low heat for 4–5 minutes if using flour, or 8–10 minutes if using grain. 2. Add butter to the cooked porridge and mix well. 3. Now there are two ways to add the cheese. The first is to add it to the cooked porridge and continue cooking; the second is to add the cheese to the ready porridge directly in the serving plates. Following the first method: cut the cheese into small cubes, add to the porridge, and mix. Cover the pot with a lid and place it in a preheated oven at 150°C (300°F) for 20–25 minutes. For the second method: place the cooked porridge with butter in the oven for the same amount of time. In this case, it's better to add a little salt while cooking. Slice the cheese and serve it alongside the porridge. Serve hot.