Plate of Mamalyga Sticks
(click to enlarge)

Mamalyga / Kulesha
Ukraine
  -   Mamalyga, Kulesha
Makes:
Effort:
Time:
Preprep:  
1-3/4 #  
**
45+ min  
Yes
This dish is essentially identical to the Mamaliga of Romania and the Kacamak of Bulgaria. It is much lighter and easier to make than Italian polenta, because of the coarse corn meal. This dish is now popular throughout southwest Ukraine, the Balkans and Moldova. Mamalyga is a Ukrainian town near the Romanian border.



3-1/2
1-1/2
2
1
c
t
T
c
Water
Salt
Butter
Cornmeal, coarse (1)

Make:   -   (45 min + cooling time)
  1. Bring Water to a boil. Stir in Salt and Butter.
  2. Add Cornmeal very gradually, stirring constantly in the same direction and keeping the water at a boil (see Note-2).
  3. Simmer over very low heat, stirring frequently until the cornmeal thickens, becomes elastic and starts to pull away from the sides of the pot (25 to 35 minutes).
  4. Serve hot, or pour into a buttered pan. When cool, turn out and cut as desired. If at all warm, cut with a thread as it will stick to knives.
NOTES:
  1. Cornmeal:   Coarse to very coarse yellow cornmeal is always used, never fine cornmeal as for Italian Polenta.
  2. Method   Ukrainians make this in a heavy cast iron pot with a "U" shaped bottom. They stir it with a special long handled wooden spoon. I use a large saucepan with a heavy multi-ply bottom. It has sharper corners, so I stir with a flat wooden spatula, which is also good at scraping the bottom of the pan to prevent burning.
  3. Options
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar="as required tt=to taste
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