Hominy

Hominy

Category: Culinary recipes

Ingredients
Corn flour	500 g
Water	1 ½ l
Salt	1 tsp

Cooking method

• Boil water in a pot (we have a cast iron with a rounded bottom). Sift the cornmeal through a sieve. When the water boils, add 1 tsp. salt and add a little corn flour (my husband is local, so I do as he does, that is, I take a handful and sprinkle evenly over the entire surface of the water). As soon as the water boils again (I let it boil for a couple more seconds), add all the flour in a slide at once and divide it in two with a mixer (I pour the flour like semolina, stirring with a mixer). Simmer on a slow boil for half an hour (I stir occasionally). Then stir thoroughly all the flour, pressing the mixer to the edges of the pot. If the hominy is liquid, add some more corn flour and stir continuously.
• To determine the readiness of the mamalyga, a mixer is lowered vertically into it and rotated quickly between the palms. If there are no traces of hominy sticking to it on the removed mixer, it is ready. Adhered lumps are an indicator that the hominy is not cooked yet and should be left on the fire.
• Before putting the hominy out of the pot, rake it with a spoon moistened with water from the edges to the middle, leave it on fire for some time so that it bakes from the bottom and falls out more easily, then take the pot by the handles through a towel, shake it several times and overturn it in advance cooked board (but not on a dish so that the mamalyga does not sweat).
• Mamalyga is cut into pieces with a clean thin cord or a wooden knife (we cut it with a white thread).
• In general, my husband and mother-in-law cook steeper hominy and in a shorter time, but this is already aerobatics, since it is very difficult to interfere, you need tremendous strength and in this case they do not leave the pot. By the way, I like it less. But the recipe that I wrote out of the book is more delicate in taste and, in my opinion, even easier to digest.
• As in our family, we use it. We just don't eat it with cheese and sour cream. For example, I cook chicken soup (zama is called here) from homemade chicken. I take out part of the meat and prepare sour cream sauce for part of the broth. Here with this sauce I serve hominy, plus boiled meat, and I serve the table with plates with grated feta cheese and pickled vegetables. Sometimes I even serve beef stroganoff as a side dish.
• It is FLOUR that is used, not cereals. Groats are used when preparing dumplings (galushte). But this is a type of stuffed cabbage, only very small, they make with sauerkraut, with grape leaves, with fresh ones I rarely met. The flour must be very fresh (it spoils instantly), otherwise the mamalyga will be either sour or bitter.

Note

Recipe from the book of Romanian cuisine.

Photo Lora0209



MAMALYGA - cornmeal porridge; a national dish of Moldovan cuisine, also common in Romania.

Thank you for the recipe!
I cooked for the first time, tried it in C / P on JAM mode. Everything turned out very tasty, and served with sour cream sauce.

Freesia, do not spoil the bucket of bread maker, please
Do you have a cauldron with a round bottom, preferably thick? It is very easy to do it in it. This groats FLOUR is very scratchy and sticky

[LiudmiLka]

... and also ghee, cracklings, of course cheese, which I spoke about, is always served with mamalyga LiudmiLka , sour cream, fried fish and garlic "muzhdey" sauce ... well, it's very tasty ...

Yes, fish with a man is a thing Or simply fried pork in pieces, with a small amount of fat, on which the meat was fried and with feta cheese.

So this is flour, not cereal!
It did not stick to the walls at all, it came off very easily. The bucket is in order and no time wasted.And in the cauldron I will also do it as soon as I become more free, and now the smart technique helps a lot

And where can you read about fish with a muzhdey?

[And here is the recipe for the husbands' Cooking sauce from Anisoara for grilled meat]

Of course, I meant flour. I did just gallushte with this cereal and therefore made a reservation. But this does not change the matter - take care of the bucket anyway.
About the husband. There are many options. I do this (as my mother-in-law taught): I chop the onions very finely, fry them in vegetable oil. I cool it down. I add garlic, crushed in a garlic press, salt to taste and cold boiled water there. Just a little water as you like. I don't know any proportions. River fish is fried in a pan. Chunks of hominy are dipped in muzhdy sauce and eaten with fish instead of bread.

And here is the recipe for the husbands' Cooking sauce from Anisoara for grilled meat

For 2 medium tomatoes
3 tablespoons of vegetable oil
one spoon of white vinegar (or 2 tablespoons of dry white wine)
4-6 cloves of garlic
dill
lovage
salt

The tomatoes are cut into small cubes. The garlic is peeled and all the slices are pounded with salt in a mortar, wine is added and mixed very thoroughly. Then the whole muzhdey mixture is added to the chopped tomatoes.
Chopped fresh or pickled dill and lovage and vegetable oil are added. Everything mixes very well. Served very cold with meat cooked on gratre.

It turns out that my husband (like your mother-in-law) is known. We do this for pies with peas, only garlic prevails.
I will definitely try with fish

If you love garlic, then you will definitely love it. By the way, it can be added more
When I read about pies with peas, another dish immediately came to my mind. I do not like it and have never made it, but it is very popular because of its cheapness and ease of preparation, especially during fasting. Beans are boiled, pounded, probably, fried onions are added, then they are decorated beautifully on a dish in the form of a cake, and poured on top with something similar to husbands.

[LiudmiLka]

LiudmiLka
You will not believe, but today I was going to do it, the beans have already stood in the water overnight. It happens! Can't even explain

[LiudmiLka]

LiudmiLka , and I cook hominy in a slow cooker, for sour cream + water. The result is excellent!
And what about lovage?

RybkA, this is such weed. It grows in my dacha. My husband loves it, we add it to soups, borscht. I even freeze it for the winter. It can be dried, but I don't know, I have not tried it dried. BUT ... the smell is specific - not everyone will suit. Here, from the green cilantro, my daughter and I are not just sick, but vomiting (we adore its seeds - coriander). Perhaps lovage will not work for someone. And you can read about the useful properties on Wikipedia or simply on the tyrnet. There is a lot of information - just looked.

If you love garlic, then you will definitely love it. By the way, it can be added more
When I read about pies with peas, another dish immediately came to my mind. I do not like it and have never made it, but it is very popular because of its cheapness and ease of preparation, especially during fasting. Beans are boiled, pounded, probably, fried onions are added, then they are decorated beautifully on a dish in the form of a cake, and poured on top with something similar to husbands.

it's called a bean paste. it is made on Holy Evening in a series of 12 meatless dishes. only white beans should be taken. color will work too, but not so aesthetically.

I've met only white beans. I didn’t even think about the colored one - in my family and my relatives they do not keep the colored one. For me legumes in any form are not tasty. Well, maybe chickpeas with good meat

[Tanya the Dachnitsa]

I know that Tanya the Dachnitsa made of the dark. although I really like legumes, I mostly use white ones. grannies in the market gave me such a funky variety that they don't need to soak it, you throw it right with potatoes and it has time to cook. and if for a pate, then in general in mashed potatoes it boils itself.

on the sites of vegetarians there are many recipes for pates from legumes.

I looked at lovage in the pictures - it looks a lot like celery with leaves.
I have never seen it in stores, and no one else has found it on the market today.

Not a season for him. Begins around May in natural conditions in our climate. Yes, it looks a little like celery in appearance. But celery has a stem with edges, while lovage has a round stem. And the plant itself is smaller. But the smell is completely different.

It is clear that not the season I asked dry)))

You will already make that recipe with Cooking in season or without this weed at all. Maybe you won't like it at all. Many years ago, when I came here, I also did not immediately understand her. And then I fell in love. And in general, while I got used to the local cuisine, I started eating a lot only years later.

Mamalyga turns out very well in a slow cooker. No worries, pledged, filled in and everything will be prepared on the "buckwheat" program. With fried chicken and peanut sauce, lick your fingers.
And dark beans can be cooked as lobio, which is also very tasty. And you can eat with hominy instead of bread.

so they eat hominy instead of bread ...
and I also love this anecdote:
I love tomatoes so much that I eat them with ketchup and wash them down with tomato juice.

Mamalyga turns out very well in a slow cooker. No worries, pledged, filled in and everything will be prepared on the "buckwheat" program.

And I do it on the Milk porridge mode

And dark beans can be cooked as lobio, which is also very tasty. And you can eat with hominy instead of bread.

Exactly! We must look for a lobio recipe.

[Rubka]

Rubka
Here's a lobio recipe:https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=52371.0
I tried it on "milk porridge", I liked it more on "buckwheat".

: hi: Thanks to the author of the recipe!
How difficult it is to feed a 16 year old baby in front of school! And I photographed THIS TASTY and asked: * Why didn't you do this to me before? * ......
I cooked corn gruel, but it passed * IN THE GENERAL STRUCTURE * but THIS SOMETHING !!!

[LiudmiLka]

... and also ghee, cracklings, of course cheese, which I spoke about, is always served with mamalyga LiudmiLka , sour cream, fried fish and garlic "muzhdey" sauce ... well, it's very tasty ...

Sometimes I also make hominy. We really care about it !!! but the truth is so ... with varying degrees of success!
maybe depends on the quality of flour ???

I did it once, but it is clear that I didn’t go,

and it was a bit fat: and greaves and butter sauce!

I cook according to the recipe, but it never turns out that it lags behind the walls at the end, it always remains a little, sticks.

Maybe I'm doing something wrong?

I cook like this:



On the walls you can see a little stuck.

"The flour must be very fresh (it spoils instantly), otherwise the hominy will be either sour or bitter."

I bought this flour, the shelf life is written 3 months. And if you keep it in the refrigerator?

Yes, sometimes there is bitterness

But how to determine its freshness in the bazaar ???

Please advise !!!

I have long wanted to try hominy, but I did not dare to cook it. We must try, it turns out that everything is simple, but not a small amount of strength is needed! 🔗

Karina, well, yes, strength is needed a little

The hand gets a little tired of interfering! but you can rest! :)

I even bought a special stick for hominy! but it's really not easier to interfere with this :)

you just need to gather the courage, and cook! 🔗
Then I also want to cut it into pieces and grill it 🔗

maybe the balls are better ?? in a frying pan?

but in general it is necessary to start, to stay. it may not turn out superbly right away, but gradually ...

Or maybe you need to try the balls, that's just the problem if we have cereals in our stores and so that it is fresh! 🔗

Groats are good! but it seems like they mainly take corn flour for hominy?

although just yesterday in a cafe they ordered hominy and there is a suspicion that there was cereal there too!

but it was delicious! highly!

Groats are good! but it seems like they mainly take corn flour for hominy?

although just yesterday they ordered hominy in a cafe and there is a suspicion that cereals were present there!

but it was delicious! highly!

but I just had corn flour, and wrote cereals

Nothing! everyday business!