MAMALIGA page 1 of 2|
7 cups water
1 cup coarse - or medium-ground corn meal.
3 T butter
salt & pepper to taste
- In a heavy pot, bring 4 cups of water to a rolling boil.
In the meantime, keep the rest of the water warm on second
burner. With a wooden spoon, start stirring the water until
you create a little eddy, into which you will now pour the
corn meal slowly but steadily (keep stirring constantly
while you are pouring, in order to minimize the formation
of lumps.) Creating a good polenta is directly related to
the way you perform this step. There isn't really that much
more to it. Just lower the heat, and simmer while stirring
slowly for 15-20 minutes - if you come across any lumps,
you just try to eliminate them by squishing them against
the side of the pot with your spoon. If the mixture seems
too dry, add some more hot water from your reserve pot.
After 15 minutes, taste your concoction (careful, corn meal
tends to get very-very hot.) If the grains feel soft, it's
about done, so stir in the butter,
add salt and pepper to taste, any other herbs and/or spices
you like and simmer for 5 more minutes.
- You're done with the polenta so you may now serve it, and
it will make an excellent side to just about any entree.
Just get a layer of it on your plate, and then spoon some
stew on top. Or beans, be they Spanish style or Egyptian,
it doesn't matter. This polenta works best with anything
that has a sauce of some sort.