Hominy

1 serving
50 min your 50 min

Mamalyga is a traditional Moldavian and Romanian dish, a genus of thick porridge made from corn flour. The recipe for mamalyga is very simple, it is an old folk dish, as everyday as bread.

How to make mamalyga: Water is poured into the casanok, put on fire, brought to a boil.

Salt and some cornmeal (20 g) are poured into the boiling water.

Stirring is brought to a boil.

After the water boils again, all the flour is poured immediately with a slide.

It is then separated in two by a stirrer. It is boiled over a low heat for 30 minutes under a lid.

Then all the flour is thoroughly mixed, pressing the stirrer to the sides of the pan. If the mamalyga is liquid, a little more cornmeal is poured in, stirring continuously.

To determine the degree of readiness of the mamalyga, a stirrer is vertically lowered into the pan and the se is quickly rotated between the palms. If there are no traces of mamalyga left on the stirrer, the dish is ready. Otherwise, the mamalyga should be left on fire.

Before laying out the mamalyga, the mass is raked from the walls of the pan to the center with a spoon wetted in water, left for some more time on fire (2-3 minutes).

The pan is then shaken several times and tipped onto the board. Mamalyga is ready.

The mamalyga is cut with a thin cord or a wooden knife.

Mamalyga is served with squash, fried onion, spruce, sauce. Enjoy your meal!