Mamalyga in a bread maker

Mamalyga in a bread maker
Category: Dishes from cereals and flour products
Cuisine: Moldavian
Ingredients
Corn grits (not flour) 1 tbsp
Boiling water 3 tbsp.
Vegetable oil 2 tbsp. l.
Salt 1 tsp
Sugar (brown) 1 tbsp l.
Cooking method

On the “jam” mode for 1 hour: after 30 minutes I looked in to check if it was burning, I interfered a little along the walls, and after another 30 minutes I pulled out a bucket of fragrant hot porridge, added a little butter to it and off we go!

Note
Here on the forum the issue of cooking porridge in the Bread Maker has already been discussed. I want to return to this topic.
One very brave friend from the iXBT forum (valera13) told how he cooked hominy in a bread maker. This is what prompted him to take this desperate step:
________________________ ________________
Polenta (or hominy) has recently become more and more popular. This is probably because its neutral flavor becomes an excellent base for many dishes, and it is a great substitute for rice and pasta.
Polenta is traditionally made by kneading cornmeal into water in a large copper kettle, then stirring with a wooden spoon for 40 minutes or until thick enough to stick to the spoon. It is then cooled in a round tray, cut into pieces and served.
Polenta is rich in carbohydrates, low in calories and can be eaten very simply with butter and cheese, as a side dish for meat, fish or vegetables, or as a sauce.

That is, the prospect of stirring for 40 minutes did not make him happy, and without hesitation he sent water, corn grits and butter to the Bread Maker and turned on the "Jam" mode. (well, he does not have a multicooker, like me). As a result, I pulled out the ready-made hominy in an hour ...
So I decided to try it. And everything worked out! For the first time in my life I eat such corn porridge, it is very tasty.

Hominy (LiudmiLka)

Doesn't this grits scratch the Teflon?

Doesn't this grits scratch the Teflon?

Do bran or rye and oat flakes scratch Teflon?

Yes, corn grits are hardly more dangerous than bran, or, say, salt. But in any case, I immediately steamed it with boiling water.

Who can tell me: I see corn groats in the store, but they are like flour, I read the whole package-CRUPS, and next to them are the same cereals, but small grains, so I bought flour? Will it make this dish?

Who can tell me: I see corn groats in the store, but they are like flour, I read the whole package-CRUISE, and next to them are the same cereals, but small grains, so I bought flour? Will it make this dish?

Cornmeal is cornstarch.
There is a coarser cornmeal, grains can be felt to the touch with your fingers. The packages say flour.
There is corn grits, they are small grains like semolina or a little more. Mostly in imported packages, it says "groats", polenta is made from it.

I took domestic cereal, bought it at the intersection, it is in such small grains (and it really looks like semolina, but yellow). I also saw corn grits on the market, specially for mamalyga, where home-made adjika and suluguni cheeses are sold, so it was even smaller, but still not flour, the grains are clearly visible.
And our people are really savvy, several generations have grown up in total deficit for a reason - such a breed!

Cornmeal is cornstarch.
There is a coarser cornmeal, grains can be felt to the touch with your fingers. The packages say flour.
There is corn grits, they are small grains like semolina or a little more. Mostly in imported packages, it says "groats", polenta is made from it.

And I bought it as small as flour, only yellow. Doesn't look like starch at all.Probably, this is such whole cornmeal happens? But this probably won't work for polenta? ... The bread made from it was cool

I am reporting: I cooked this very hominy in jam mode. But not from flour, but from corn grits. It was as small as semolina ... I liked it, it was quite tasty. But I don’t know if they eat it hot, like porridge, or can it be cold?

I got so much that they ate both hot and cold ...
in general, both options are good.

Thanks to the author of the idea.
I made hominy from corn grits, mixed hot with butter, put it on a greased dish (a little) and cooled it down.
Sprinkle with grated cheese before serving and warmed slightly. Flew away like a side dish in six seconds.
Then I made it using the same technology from buckwheat - super! My children dared this dish cold, instead of bread, with meat)

Then I made it using the same technology from buckwheat - super! My children dared this dish cold, instead of bread, with meat)

Well it started ...
The people's thought has earned!

The people's thought has earned!

my husband offered me to cook semolina in this way)) So far I do not risk it))

This method for cereals on water, on milk, I think, will not work.
Well, porridge, which is quickly cooked, you can do that. But with a 40-minute stirring according to technology, it is better to automate

This method for cereals on water, on milk, I think, will not work.

With milk, corn porridge turns out well in a slow cooker.

I got so much that they ate both hot and cold ...
in general, both options are good.

It’s strange, I didn’t do it that much and I did a lot. Although, to be honest, I liked it hot more.

Thanks to the author of the idea.
I made hominy from corn grits, mixed it hot with butter, put it on a greased dish (a bit) and cooled it down.

And they don't cut the hominy with a knife?

When it cooled down, it was possible with a knife.
But I think if you take a finer grind, the porridge will be much denser.

People, do you mix the ingredients of the porridge before putting it in the bread maker? And what kind of stirrer do you put if you cook in Panasonic - regular or for black bread?

They just tried to make hominy once - they laid the ingredients for bread, that is, dry products and on top of water - so the porridge was very unmixed in the corners. The stirrer was the same as for ordinary bread.

I put the usual one for white bread. And at the beginning of the batch, I slightly helped with a silicone spatula.

Ya esche ni razu v jizni ne el mamalygu, a tak ho4etsa!
Vot tol'ko smuschaet menya neobhodimost 'dobavlyat' maslo v kastrulu - eto protivore4it pravilam zdorovogo pitaniya. A 4to, esli svarit 'ee bez masla, toje polu4itsa? Ya ne poteryayu naprasno 40 min.?

You will lose, oil in polenta is a must.
BUT you can make half serving.
If anyone is interested, there are many recipes from polenta, both salty and sweet, in the magazine "Gastronome School" # 2 (28) for January 2005.

[Self-taught baker]

I didn't mix the food especially, just when I poured boiling water into the cereal, it "stirred up" by itself, and then, as I already wrote (see above), after 30 minutes I interfered, interfered in the corners. Why am I writing this, I think that it is not so important when to mix, you just need to look into the bucket.
And about the oil, I agree with Self-taught baker, it should be according to the recipe, without it it is already another dish. And the oil is vegetable, there is not much of it, and besides, it is not fried.

For the first time in my life I cooked and ate hominy. I am delighted. I love corn sticks, and this dish reminded me very much of them. Now I have another favorite dish.

I am reporting: I cooked this very hominy in jam mode. But not from flour, but from corn grits. It was as small as semolina ... I liked it, it was quite tasty. But I don’t know if they eat it hot, like porridge, or can it be cold?

You can stick a few slices of cheese such as suluguni, mozzarella into a hot one and sprinkle with herbs, or as a side dish with a spicy meat stew (instead of bread)
If it is cold, cut into chunks, sprinkle with spice salt and fry in butter.

You can stick a few slices of cheese such as suluguni, mozzarella into a hot one and sprinkle with herbs, or as a side dish with a spicy meat stew (instead of bread)
If it is cold, cut into chunks, sprinkle with spice salt and fry in butter.

This is exactly what I did.
It turned out into three servings. With chicken in nut sauce and feta cheese, it just flew away.
The remainder (a little more than a saucer) was cut into slices the next day and fried in vegetable oil until golden brown.
Thanks a lot for the recipe and tips on this topic!

Tell me, pliz, can you cook buckwheat like that ???

Why bother her all the time ???

The most normal buckwheat is obtained by steaming washed and sorted cereals with boiling water. That is, for 1 part of cereal, 2 parts of boiling water, immediately salt to taste, you can, if desired, even immediately fill with fried onions, onions with carrots, onions with mushrooms, etc.
Close tightly, wrap up and after 30-60 minutes ready-made crumbly porridge. At this point, you can put a piece of butter.

I do this in the cartoon, steam it up and turn it on for heating.

I have already put jam in the HP. took 1 part of cereal and 2 parts of water (boiling water) + salt. I don't add any spices, because children don't like them. what result will be, I will definitely unsubscribe
PS: I haven’t got hold of a multicooker yet ... but I’m already thinking and thinking about a model .... and another question: is it as important as it is praised?

PS: I haven’t got hold of a multicooker yet ... but I’m already thinking and thinking about a model .... and another question: is it as important as it is praised?

That way:

https://Mcooker-enn.tomathouse.com/in...ic=8483.0

or here:

https://Mcooker-enn.tomathouse.com/in...ic=1762.0

[evgesha_liz]

evgesha_liz

I'm afraid you misunderstood me
I did not offer to cook buckwheat in a bread maker, and a slow cooker is not required for this.
It was about the fact that buckwheat is poured into an ordinary saucepan and boiling water is poured. You don't need to cook in a saucepan, let alone in a bread maker.
And in JAM mode, the scapula is also stirring all the time and will be as a result of smearing, and not porridge crumbling

Alexandra, I understood you correctly, you did not tell me about HP, but about simple steaming
It didn't work out, because the stirring was only at the very beginning, and then complete rest with heating. the porridge turned out to be rich, but not crumbly (too much water) but we just love this !!!
Kosha, thanks for the links, I'll go read it)

I myself adore hominy, but I rarely cook it, because the prospect of a 40-minute stirring is also not very happy.

With milk, corn porridge turns out well in a slow cooker.

I do not understand, so what is the best way to do it in HP or MV? If it takes 40 minutes stirring to cook ... MB doesn't interfere, does it? Or in CF, corn porridge with milk turns out well, but hominy is completely different (I also never ate it, but liked the reviews)? Has anyone tried both technologies (both HP and MV)?

completely different cereals

hominy is not porridge at all, but an average between a side dish and bread

That is, for hominy - a bread maker?

or a saucepan. Requires constant stirring

[Alexandra]

And in JAM mode, the spatula also mixes all the time

Alexandra ,
And in my "Jam" mode, mixing is only the first 5 minutes and that's it ... It turns out that the "Jam" mode in each HP also works differently?

I have 15 minutes. Heated. It turns out that you need to run almost three times and chop off ...

Stirs methodically slowly with me all the time

And the "dough" mode will not roll, because the temperature there is low ...

Buy POLENTA INSTANT and cook in a saucepan for 1 minute. Is in any big store, I took it somehow in the Platypus

[Alexandra]

Alexandra ,
And in my "Jam" mode, mixing is only the first 5 minutes and that's it ... It turns out that the "Jam" mode in each HP also works differently?

Indeed, in different stoves "Jam" are slightly different programs, I have already heard about this several times. In Panasonic, first there is heating with a stationary stirrer, and then very slow continuous stirring begins until the end of the cycle.

by the way, who does not know, it is necessary to divide the hominy correctly with a thread))

and very tasty chopped hominy fry and serve with cracklings (sponder, bacon) and feta cheese (feta)))) pleasant))

by the way, who does not know, it is necessary to divide the hominy correctly with a thread))

and very tasty chopped hominy fry and serve with cracklings (sponder, bacon) and feta cheese (feta)))) pleasant))

Exactly, exactly! Our grandmother made hominy. Cut with a thread. While hot, ate with sour cream, or with sauce. And the cold one was cut into slices and fried like toast.

Boiling water 3 cups

How can you pour boiling water? As far as I know, Teflon is "afraid" of sudden temperature changes

The difference will be if you pour ice water over a hot bucket immediately after baking.
And pour water, 80-90 degrees, into a bucket at room temperature - it's bearable!

Mamalyzhka turned out with a bang!
No sugar added. He's superfluous here, it seems to me. And there can be less oil. Such hominy will be closer to the classic one.

When I was in Chisinau, we served Tokan in a cafe. This is so delicious !!! A piece of hominy is laid out on a plate, next to it is grated salted feta cheese, next to it is sour cream and a small slide of fried pork (with such small cubes up to 1 cm). and so everyone can mix hominy on a fork in free proportions with meat, then with feta cheese and sour cream. It would seem simpler than a steamed turnip, but it turns out so delicious that you just lick your fingers! After that I just became a fan of Tokana :))

We just dined. Thanks for the recipe. Everything turned out very quickly, and most importantly, delicious. I always disliked corn porridge because of the constant guard with a spoon at the stove. Now the menu will be regular.

Hello everybody
I wanted to cook hominy, but questions arose:
I have a Panas 254, there is a jam mode, I looked, and a mode for 1.5 hours of cooking. How to be? After all, someone has already cooked in Panasonic? The stirrer is interfering there for a long time, otherwise I turned it on to try, does it not move?
And hominy really wants to try!

otherwise I turned on to try, does it not move?

15 minutes - temperature equalization.

In short, I'm also at a low start ... I've already brought the groats!