Mamalyga made from corn grits is a very satisfying dish that resembles thick porridge in texture. It is cooked for about 20 minutes, but the same amount of time is steamed in a container under a closed lid. That is why it is recommended to use cast iron dishes for cooking or the one with thick walls, double bottom, so that it keeps heat longer.
There are a great many variations in creating hominy. Today I am showing a classic recipe for cooking with water. If you want a more nutritious and rich dish, then pour a little vegetable oil, such as extra virgin olive oil, or add 1 tbsp. pork / goose lard, 2 tbsp. l. fatty sour cream. Any of these components are ideal for flavoring boiled corn grits, complementing it and giving it its own flavor.
A dish is cut and served with cracklings (fried pieces of bacon) and slightly cooled feta cheese, since hot hominy breaks into pieces when cutting.
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Ingredients:
Corn grits - 200 g
Water - 500 ml
Salt - 0.5 tsp
Greaves - 100 g
Sour cream and herbs - optional
How to cook:
Prepare food.
Pour the corn grits into a deep salad bowl or bowl, cover with cold water and rinse thoroughly. Then drain and refill. Rinse the cereal until the liquid becomes clear. If you do not wash the starch out of it, then the hominy will taste bitter.
Transfer the washed cereal to a ladle or cauldron with a non-stick coating, in a cast iron bowl and add salt. You can add other dried spices to taste, but shredded.
Pour in hot water and place the container on the stove, turning on maximum heat. Bring to a boil and reduce heat to medium. Cook the porridge for about 5-7 minutes. At this time, it will greatly increase in size. Remember to stir it from time to time to avoid burning it.
As soon as the liquid boils away and the porridge begins to gurgle, at this moment it will need to be kneaded with a wooden or silicone spatula. This will take about 8-10 minutes more. If the porridge burns, you can add a little boiling water to the container - keep a kettle on hand.
Cook the dish until it is barely liquid. At this point, you can stir in butter, lard, vegetable oil or sour cream, thick yogurt.
Turn off heating and cover with lid. If you wish, you can even wrap the container with the hominy with a blanket and leave it to cool overnight.
Gently remove the almost cooled porridge in a whole piece from the container. It will turn out like pie. Traditionally, hominy is cut with twine thread, oiled or with an oiled knife, so that the pieces of porridge do not stick to them.
Cut the dish into portions and sprinkle with greaves. You can replace them with bacon, salted lard. Serve the hominy to the table.
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