Corn – a plant American. It, as well as many other things, Christopher Columbus brought to Europe. Americans, British, Italians and Spaniards call it, as well as Indians, a maize. Corn got to Russia after the Russo-Turkish war and therefore the name at it Turkish, distorted кокороз. But as you don't call "the queen of fields", the taste from it won't change. Cornmeal or corn mush is loved around the world.
It is required to you
- Hominy
- 3 ½ glass of water;
- 1 ½ teaspoons of salt;
- 1 glass of corn grits;
- sour cream;
- feta cheese;
- Polenta
- 6 glasses of water;
- 2 glasses of corn grits;
- 3 tablespoons of a desi;
- grated strong cheese to taste;
- tomato sauce to taste.
- Jamaican cornmeal mush
- ½ glasses of corn grits;
- 2 ½ glass of water;
- 1 stick of cinnamon;
- sugar
- oil
- milk to taste
Instruction
1. МамалыгаВ Bulgaria, Romania and at some people of the Caucasus cornmeal mush is called a hominy. Initially it was food of the poor, only corn wasn't assessed with taxes during the Turkish dominion. But now, as well as many simple, but rich and tasty dishes, a hominy decorates pages of the menu of fashionable restaurants.
2. In an average pan bring water to the boil. Add salt and a desi to boiled water, mix that these ingredients were dissolved in all liquid. Without ceasing to stir slowly, a thin stream pour corn grits. Lower fire to a minimum and you cook about 35-40 minutes until porridge thickens. A hominy it is necessary to stir slowly very often therefore don't plan any affairs in limits of kitchen more than for 3-5 minutes.
3. The hot hominy is given with feta cheese cubes, a spoon of sour cream and aromatic greens, such as parsley, basil, fennel.
4. ПолентаВ Italy cornmeal mush is called polenta and is a strong contender to the well-known paste. Polenta is mixed with cheese and tomatoes, with beans and meat, it is pozhdat as a garnish and baked in ten ways. In each region there is the, special recipe of polenta.
5. In a big pan fill in with 2 glasses of water corn grits. Mix the mixer that there were no lumps. Pour in the remained water, put salt, mix, bring to the boil and reduce fire to a minimum. You cook polenta about 30 minutes, constantly stirring slowly.
6. Take a round bowl, put in it food wrap, and grease a film surface with a desi. Lay out hot polenta in a bowl and let's cool down, within 7-10 minutes. Your dish will take the form of a bowl and you will be able to turn it on a plate and a tax with a grated cheese and tomato sauce.
7. Jamaican corn Kashan the coast of the Caribbean Sea is also loved by a breakfast or a dinner. Wet corn grits in ½ glass of water. In a pan pour the remained water and put a cinnamon stick. Bring to the boil. In the boiling water lay out the bulked-up corn grits. Shake up a nimbus and you cook 20-30 minutes until ready on slow fire, without forgetting to stir slowly. Switch off fire, add milk, butter, sugar and well mix.