Corn is an American plant. She, like many other things, was brought to Europe by Christopher Columbus. Americans, British, Italians and Spaniards call it, like the Indians, maize. Corn came to Russia after the Russo-Turkish war, and therefore its name is Turkish, distorted cocorosis. But no matter how you call the “queen of the fields, ” the taste will not change. Corn or maize porridge is loved all over the world.
Pick your recipe
You will need
-
- Hominy
- 3 ½ cups of water;
- 1 ½ teaspoons of salt;
- 1 cup corn grits;
- sour cream;
- Chees Feta;
- greens.
- Polenta
- 6 glasses of water;
- 2 cups corn grits;
- 3 tablespoons of butter;
- grated spicy cheese to taste;
- Tomato sauce to taste.
- Jamaican Corn Porridge
- ½ cup corn grits;
- 2 ½ cups of water;
- 1 stick of cinnamon;
- sugar
- oil
- milk to taste
Instruction manual
1
Mamalyga In Bulgaria, Romania and some Caucasian peoples, corn porridge is called mamalyga. Initially, it was the food of the poor, because only corn was not taxed during Turkish rule. But now, like many simple, but satisfying and tasty dishes, mamalyga decorates the pages of the menu of trendy restaurants.
2
In a medium saucepan, bring the water to a boil. Add salt and butter to boiling water, mix so that these ingredients dissolve in all the liquid. Continuing stirring, pour in a thin stream of corn grits. Reduce the heat to a minimum and cook for about 35-40 minutes, until the porridge thickens. Mamalyga needs to be stirred very often, so do not plan any activities outside the kitchen for more than 3-5 minutes.
3
Hot mamalyga is served with cubes of feta cheese, a spoonful of sour cream and spicy aromatic herbs such as parsley, basil, dill.
4
Polenta In Italy, corn porridge is called polenta and is a serious competitor to the famous pasta. Polenta is mixed with cheese and tomatoes, with beans and meat, it is waited on the side dish and baked in a dozen ways. Each region has its own, special recipe for polenta.
5
In a large pan, pour 2 cups of water corn grits. Stir with a mixer so that there are no lumps. Pour in the remaining water, add salt, mix, bring to a boil and reduce heat to a minimum. Cook the polenta for about 30 minutes, stirring constantly.
6
Take a round bowl, put a plastic wrap in it, and grease the surface of the film with butter. Put the hot polenta in a bowl and let cool for 7-10 minutes. Your dish will take the form of a bowl and you can turn it on a plate and serve with grated cheese and tomato sauce.
7
Jamaican Corn Porridge On the Caribbean coast, they also like breakfast or dinner. Soak the corn grits in ½ cup of water. Pour the remaining water into the pan and put the cinnamon stick. Bring to a boil. Put boiled corn grits in boiling water. Beat with a whisk and cook for 20-30 minutes until cooked over low heat, not forgetting to stir. Turn off the heat, add milk, butter, sugar and mix well.
Useful advice
What many manufacturers call corn grits, in fact, cornmeal. Do not be afraid to replace one with another in recipes.