The queen of national cuisine is called this ancient dish, without which not a single menu of famous Georgian restaurants is complete. Once the corn grumble was the breadwinner for the poor. Today, this simple, nutritious and very healthy food makes up our daily diet. A selection of the best recipes will allow everyone to cook and taste the taste of a truly folk dish.

Classic corn grinder

In fact, getting such an unpretentious meal is very simple. Using a few simple tricks, making porridge from cornmeal will work the first time. Do not even hesitate!

List of required components:

  • table salt - 1 tsp;
  • lard (necessarily unsalted) - 150 g;
  • feta cheese (Adyghe cheese or Suluguni) - to taste;
  • corn grits (white coarse grind) - 2 tbsp .;
  • drinking water - 6 tbsp .;
  • cauldron / thick-bottom enameled pan.

The peculiarity of the Georgian dish is that, unlike the Caucasian version, it certainly salts.

Order of preparation:

  1. Cut the fat into small cubes or cubes, fry over low heat until the fat is completely melted and golden cracklings are formed.
  2. At the same time, we put on the stove a suitable pan in volume. Ideally, we use a cast iron, as Georgian housewives do. Pour the required amount of purified water, salt.
  3. Amazing pieces of bacon are already floating in the pan in an aromatic composition. We select 2 tbsp. l ghee, sent to a container of water. We use cracklings by preference.
  4. When the liquid heats up, but does not boil yet, pour the cereal, previously washed in several waters. Instead of the proposed product, corn flour is also suitable. Choose to taste!
  5. Initially, mix the composition periodically with the help of a traditional piece of kitchen utensils - a thin rolling pin. After the swelling of the grains, we act with a "piece of wood" very energetically, without stopping work until a thick and viscous mass is formed. The readiness of porridge is determined by the croup, the structure of which should practically collapse. If this has not happened yet, and the composition is already quite thick, add a glass of cool water.
  6. To properly remove the food from the container, 2 minutes before the end of the process, increase the heating to the maximum. At the same time, the walls of the dishes are covered with a thin film, and the main composition is easily separated.
  7. We sharply turn the container over, put the contents on a flat dish. With wet hands we give the loaf the desired shape.

We decorate the classic mamalyga of corn grits with slices of chopped cheese, Brynza or Suluguni, and serve. In Georgia, such a dish is called “gomi”, but in our country it’s just porridge!

How to cook in milk

Hominy is very useful for both adults and children, because it contains vitamins B1, H, B2, E, B3 (niacin), PP, B6. Especially for kids, we prepare mamalyga on milk.

The list of components:

  • drinking water - 3 tbsp .;
  • corn flour - 1 tbsp .;
  • whole milk - 500 ml;
  • salt - use to taste.

Cooking order:

  1. Pour purified water into a cauldron, heat to a boil. Salt by preference. As soon as the liquid is about to boil, pour a handful of flour, knocking down the boiling activity. Next, put the rest of the corn composition.
  2. The main tool for the production of porridge is a rolling pin (wooden spatula). Do not let it out of our hands, constantly mix the mass so that it does not burn. We don’t need such “aromas”!
  3. We reduce the heating activity to a minimum, boil the product until the moment when the porridge begins to lag behind the walls of the dishes. This will take from 10 to 15 minutes.
  4. The process is completed. We shake the cauldron with a little effort, overturn its contents on a plate.

We distribute the aromatic mamalyga into deep bowls, fill it with very hot milk, serve it to the table.

Abkhazian porridge recipe

The lion's share of all flour (aguhu) dishes traditionally prepared by local chefs are in corn. The Abkhazian recipe for mamalyga will allow us to enjoy the taste of this great food as well.

Product Set:

  • butter;
  • corn grits / flour - 1 tbsp .;
  • drinking water - 2.5 tbsp .;
  • brine cheese (suluguni) - 200 g.

The usual ratio of the thick and liquid composition of such a dish is calculated by the usual formula 1: 3. However, Abkhazian housewives made their own adjustments (1: 2.5) and did not fail - the mamalyga is just wonderful!

Cooking sequence:

  1. Pour filtered water into a pot / cauldron. Since this dish is traditionally prepared without salt, which is very unusual for us, for the first time we will allow ourselves to deviate a little from the culinary canons accepted in Abkhazia and place a handful of white crystals.
  2. When the liquid shows signs of boiling, carefully, with a very thin stream, pour in the corn grits, constantly and as actively mixing the composition. We won’t be able to leave the “theater of action” for even a minute, otherwise we will get burnt food, the place of which - you yourself know where!
  3. Reduce the fire to a minimum, cook for 20 minutes, almost constantly moving the contents of the dishes with a rolling pin. If we use flour, the cooking time will be halved.

We spread hot mamalyga on portioned plates, Abkhazian generously flavored with fresh butter.

Cooking in a slow cooker

This method of cooking from a corn product has no national boundaries and depends only on the quality of a home electrical assistant.

Necessary components:

  • butter;
  • corn grits - 250 g;
  • mushrooms - 100 g;
  • feta cheese - 70 g;
  • drinking water - 500 ml;
  • salt.

In order to exclude the possible presence of foreign matter (garbage) in the cereal, we must sift it before using the product.

Cooking Technology:

  1. Pour the treated cereals into the bowl of the appliance, pour in pre-boiled drinking water. Hot liquid will speed up the process of obtaining the finished dish.
  2. We season the components of future food with salt, butter. If desired, you can pepper.
  3. We close the unit, turn on the "Porridge" mode for 20 minutes.
  4. At this time, fry the mushrooms in oil until the liquid completely evaporates and forms a golden hue.

It remains to wait for the sound signal, put the porridge on a plate, place rosy mushrooms on top, sprinkle everything with grated cheese. Hominy in the slow cooker turned out no worse than in the cauldron - the same nutritious, tender and aromatic.

Oven cooking method

No less interesting will be a dish of corn grits, if properly baked in the oven.

Ingredients Composition:

  • butter / olive oil;
  • homemade sour cream - 50 g;
  • corn flour - 200 g;
  • egg;
  • fresh cottage cheese - 150 g;
  • regular sugar - 20 g;
  • drinking water - 600 ml.

Cooking method:

  1. Boil corn flour in the usual manner, for example, in the classic version.
  2. We process the baking sheet with oil, spread the mamalyga with an even layer.
  3. At the top we have a row of cottage cheese, rubbed through a sieve, connected with an egg.
  4. Lightly sprinkle the products with sugar crystals, then pour over home-made sour cream. We send the dishes for 20 minutes to the oven (180 ° C).

We get an elegant dish from the oven, carefully divide it into portions, serve it to the table.

Mamalyga in Moldavian

The presented national food, beloved and revered by everyone in its homeland, resembles bread both in appearance and in structure. Mamalyga in Moldovan is also prepared simply and easily.

All components of the dish:

  • filtered water - 600 ml;
  • butter - 20 g;
  • corn flour - 200 g;
  • a pinch of salt.

The sequence of actions:

  1. We fill a thick-walled pan with drinking water, add a little salt and natural oil, heat the composition to a boil.
  2. Now gently, without rushing anywhere, pour in the pre-processed flour (cereal). Do not forget the principle of preparation inherent in the technological process anywhere in the world - we continuously and patiently mix the "panting" mass.
  3. Cook over low heat for about 20 minutes, after which we shift the food on a towel or board. Plates will not work, because the food on them will become wet, lose their unique taste.

We cut the servings of wooden with a knife or a harsh thread, serve to the table with goat milk, pork cracklings, garlic sauce or stewed meat with onions.

Porridge mamalyga is good in any performance only if one condition is met - it should be cooked with maximum attention and great love!

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