Catalog

Mamaliga

Recipes found: 16

Polenta

Polenta

The dish is prepared without unnecessary complications. In Switzerland and Italy, this cornmeal porridge is called polenta, while in Moldova and Ukraine it is known as mamaliga. Essentially, it's a simple porridge made from corn flour, very versatile in use—you can eat it plain, with sour cream, butter, grated cheese, vegetables, or even meat. But why am I explaining? Better try it once and see for yourself :) Good luck with your cooking! The dish is now ready to be served.

Polenta made from cornmeal

Polenta made from cornmeal

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.

Mamaliga (the simplest recipe)

Mamaliga (the simplest recipe)

Polenta can be served as a side dish for meat, fish, or mushrooms, and is often eaten like bread. It is very similar to steamed bread, but it is cooked in a thick-walled pot over low heat. The simplest recipe requires no special skills, and today I will tell you

Mamaliga porridge

Mamaliga porridge

The recipe won't take much time. The important thing is that the main ingredients should always be the same: corn flour and corn grits. The key here is to cook them properly and achieve the right consistency. So read carefully at first. Serve hot.

Mamaliga

Mamaliga

The recipe won't take much time. It looks like a pie on the outside and is served sliced. It goes perfectly with brined cheese (feta). You can also pan-fry mamaliga later and serve it, for example, with stewed meat. However, I suggest eating it in the morning. What could be better than porridge for breakfast? A hearty dish with the necessary slow carbohydrates. Serve hot.

Classic mamaliga

Classic mamaliga

Here is a recipe,

Milk corn porridge

Milk corn porridge

Cornmeal porridge is a very filling dish. It is traditionally used in many cuisines around the world—dishes such as mamaliga or Georgian gomi are made from cornmeal. To prepare a tasty milk-based cornmeal porridge, I use cornmeal that isn't too finely ground, so the porridge cooks up thick and creamy. Honey can be added to the finished porridge to taste.

Polenta with suluguni

Polenta with suluguni

The dish is prepared without unnecessary complications. I'll tell you. The ready dish can be served at the table.

Moldovan-style mamaliga

Moldovan-style mamaliga

The recipe won't take much time. Polenta is a traditional dish of Moldovan and Romanian cuisine, but today it has become a great alternative to common side dishes in many families. It's very easy to prepare. I recommend giving it a try, and don't forget that this porridge "loves" butter. Serve hot.

Georgian mamaliga

Georgian mamaliga

Traditional Georgian porridge, served in Georgia both as bread and as a side dish. This is a simple, inexpensive, and nutritious dish. The recipe for preparing Georgian mamaliga is very easy. To make it truly Georgian, try to find white cornmeal specifically for mamaliga. Let me tell you how.

Polenta with cheese

Polenta with cheese

The dish is prepared without unnecessary complications. Polenta can be served with anything you like – with cheese, fried bacon and onions, mushrooms, or feta. I suggest a recipe for preparing polenta with cheese. This tasty and filling dish, flavored with your favorite cheese, will surely become a favorite. The only difficulty in cooking is the constant stirring of the porridge while it's boiling. But I think this won't deter corn lovers. So, read this simple recipe for polenta with cheese and start cooking. The finished dish can now be served.

Polenta with brine cheese

Polenta with brine cheese

The recipe won't take much time. They say that Moldovans have strong and healthy teeth precisely because they often eat mamaliga. Maybe so. But I won't argue that mamaliga is a delicious porridge. And with feta or any other cheese—it's absolutely delicious. Let me tell you how to make mamaliga with feta. The recipe is very simple, so don't be afraid of ruining anything and get started. Serve hot.

Abkhazian-style mamalyga

Abkhazian-style mamalyga

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.

Polenta made from cornmeal

Polenta made from cornmeal

The dish is prepared without unnecessary complications. Mamaliga is very popular in Moldova, Romania, Western Ukraine, and is also frequently cooked in the Caucasus. This porridge made from cornmeal or corn grits is very nutritious and healthy. The recipe for preparing mamaliga from corn grits is quite simple. I suggest you try this recipe and make mamaliga. 1. Place the required amount of water on the stove and add salt. 2. When the water boils, gradually pour in the corn grits in a thin stream, stirring constantly. 3. Cook for 20–25 minutes. The porridge must be stirred continuously—this is the main difficulty in preparing mamaliga. Serve the porridge with fried pork cracklings, meat sauce, or feta cheese—whatever you prefer. The ready dish can now be served.

Polenta in a multicooker

Polenta in a multicooker

The dish is prepared without unnecessary complications. Mămăligă is a traditional Moldovan dish. Although, it's hard to find a national cuisine without a cornmeal porridge recipe. For example, in Italy, mămăligă is polenta. Traditionally, mămăligă is cooked in a cauldron with thick walls. But a multicooker works perfectly as well! To prepare mămăligă in a multicooker, you don't need much: the main thing is to have good quality cornmeal, and other ingredients can be added as you go. The finished dish can be served right away.

Porridge in a bread maker

Porridge in a bread maker

The dish is prepared without unnecessary complications. Some might say there's no point in using kitchen appliances for purposes other than intended. But how can there be no point, when previously I had to stir cornmeal in a pot for an hour and a half to make mamaliga (an essential side dish for kebabs and stews!), and now I simply load the ingredients into the bread machine and calmly go about my day? No, for a busy homemaker, this simple porridge recipe in a bread machine is a real find! You can cook porridge from any grain—millet, buckwheat, even semolina—but I especially like cornmeal: it's the most finicky, and I don't always feel like cooking it, yet as a summer side dish, it's simply irreplaceable. Perfectly paired with vegetables, cheese, and meat, cornmeal porridge made in a bread machine will become your go-to helper! Bring water to a boil. Pour the grain, butter, spices, salt, and sugar into the bread machine pan. Pour the boiling water over the top. Turn on the bread machine, selecting the "Jam" or "Preserve" setting. After the first cooking cycle ends, taste the porridge—if it's to your liking, remove the container from the machine. If you prefer a thicker, denser consistency, run another cycle. Transfer the porridge from the bread machine pan—top it with grated cheese, finely chopped herbs and garlic, then serve hot with grilled meat and fresh vegetables. It's simply fantastic! Serve the finished dish immediately.