Serving
(click to enlarge)

Mamaliga / Kacamak
Romania
  -   Mamaliga   !   Bulgaria   -   Kacamak
Makes:
Effort:
Time:
Preprep:  
1-3/4 #  
**
45+ min  
Yes
The Turks bought corn from the Venetian Republic in times when they were not at war. The Turks took it to Romania, where it was adopted as superior to millet for porridges and the like. Mamaliga is much lighter and easier to make than Italian polenta, because of the coarse corn meal. This dish is now popular throughout the Balkans, Moldova and southwest Ukraine.



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:   In Romania, coarse to very coarse yellow cornmeal is always used, never fine cornmeal as for Italian Polenta. Romanian cornmeal is orange in color, but we don't have that variety here.
  2. Method   Romanians make this in a heavy cast iron pot with a "U" shaped bottom. They stir it with a 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
wav_polenn1 150608 bcik60 & var inet   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.