Corn is an American plant. It, like many other things, was brought to Europe by Christopher Columbus. Americans, British, Italians and Spaniards call it, like the Indians, maize. In Russia, corn came after the Russian-Turkish war and therefore its name is Turkish, distorted kokoroz. But whatever you call the "queen of the fields", the taste will not change from this. Corn or corn porridge is loved all over the world.
It is necessary
-
- 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 cinnamon stick;
- sugar
- butter
- milk to taste
Instructions
Step 1
Mamalyga In Bulgaria, Romania and some peoples of the Caucasus, corn porridge is called mamalyga. Initially, it was the food of the poor, because only corn was not taxed during the Turkish rule. But now, like many simple but hearty and tasty dishes, mamalyga adorns the menus of fashionable restaurants.
Step 2
In a medium saucepan, bring water to a boil. Add salt and butter to boiling water, stir to dissolve these ingredients in all the liquid. While stirring, add the corn grits in a thin stream. Reduce heat to low and simmer for about 35-40 minutes, until porridge thickens. Mamalyga needs to be stirred very often, so do not plan any activities outside the kitchen for more than 3-5 minutes.
Step 3
Hot hominy is served with cubes of feta cheese, a spoonful of sour cream and spicy herbs such as parsley, basil, dill.
Step 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, waited for a side dish and baked in a dozen ways. Each region has its own, special recipe for polenta.
Step 5
In a large saucepan, pour 2 cups of water over the corn grits. Stir with a mixer so that there are no lumps. Add remaining water, add salt, stir, bring to a boil and reduce heat to low. Cook the polenta for about 30 minutes, stirring constantly.
Step 6
Take a round bowl, put plastic wrap in it, and brush the surface of the wrap with butter. Place the hot polenta in a bowl and let cool for 7-10 minutes. Your dish will take the shape of a bowl and you can flip it onto a plate and serve with grated cheese and tomato sauce.
Step 7
Jamaican Corn Porridge On the Caribbean coast, breakfast or dinner is also popular. Soak corn grits in ½ cup water. Pour the remaining water into a saucepan and add a cinnamon stick. Bring to a boil. Place the swollen corn grits in boiling water. Whisk and cook for 20-30 minutes until cooked over low heat, not forgetting to stir. Turn off heat, add milk, butter, sugar and stir well.
