Mămăliga is one of the most appreciated dishes, famous in all areas of the country. It is quite easy to prepare and is suitable for any event, but not all housewives know how to prepare polenta with country corn. Find out how long it is kept on fire, according to the recipe left by our grandparents. That’s how it tastes, you won’t go wrong.
The best polenta recipe
Mămăliga represents one of the oldest and most loved traditional Romanian dishes, preserving its authenticity and flavor throughout the generations. With country malai, obtained from corn grown on our lands, maaliga becomes an authentic delicacy that brings to mind the pieces of childhood spent in the bosom of the family.
- 2 cups of country sorghum
- 4 cups of water
- 1 teaspoon of salt
To get an authentic polenta, choose the polenta from corn grown in the countryside. It has a special texture and taste, giving the dish an unmistakable character. The commercial one is also a good option, but the traditional recipe is the one with original malay.
Use a measuring cup to get the proportions right. In a deep bowl, combine the two cups of cornstarch with the four cups of water and add salt to taste. You can also add more along the way, depending on your preferences.
Mixing the ingredients: Using a wooden spoon, mix the cream with the water and salt well, making sure no lumps form. A circular but energetic movement is the key to a smooth and even bun.
Boiling the polenta: Place the pot over medium heat and bring the mixture to the boil. After it starts to boil, reduce the heat to low and keep stirring constantly to avoid sticking.
How long do you keep the polenta with country sorghum on fire?
The cooking time for country sorghum sorghum varies depending on several factors, including the amount of sorghum used and the method of preparation. However, a general interval is around 30-40 minutes.
The longer you keep the composition on the fire, the more it acquires a smoky flavor, which goes perfectly with sardines or warm steak. Don’t worry if you think you’ve cooked the polenta too much, because the smoky taste is much appreciated.
During the first few minutes of boiling, the sorghum absorbs the liquid and the sorghum begins to take on its characteristic consistency. This is the time when the mixture must be constant, preventing the formation of lumps.
As the polenta continues to boil, the corn kernels swell and the texture becomes denser. This is the phase where the authentic taste of country sorghum stands out and begins to approach the end.
It’s important to adjust your process based on your personal preferences for texture and consistency. To check if the polenta is ready, stick a fork in the middle of it. If the fork turns easily and the polenta does not stick to it, then it is ready to serve.
See also: What to sprinkle the cornmeal with before boiling it. This way you will always make a perfect pole, without lumps
Patience is the key word of this dish. Let the polenta simmer patiently, giving the grains enough time to absorb the liquid and reveal their flavors. To avoid sticking and ensure even cooking, stir the polenta throughout the process.
After the polenta is ready, pour it into a bowl or onto a wet work surface. Form a round or square piece and portion it into slices or squares as you prefer.
Tricks for a perfect pole
Starting with plain water with a little salt, carefully add a splash of cornstarch to the pot before the water reaches boiling point. Avoid waiting until the water is already boiling to incorporate the rest of the cornstarch. Try to prevent this moment and add the cream before it reaches the boil, so you avoid the formation of lumps.
For a smoother, easier-to-prepare molasses, pour the molasses in a drizzle, not in one go. This method prevents the appearance of lumps and contributes to the uniform texture of the polenta.
Also find out: How aunt Lenuța from Chinteni makes polenta with cheese and sausages. The ingredients for a unique taste
For a richer flavor, replace the water with milk. This adds extra finesse and special taste to the polenta. Stir continuously as the masala cooks to ensure even cooking and prevent sticking.
If you don’t have any dietary restrictions, improve the taste of the polenta by adding a tablespoon of butter after you turn off the heat. This will give the dish a creamier consistency.
The secret of a perfect polenta lies in patience! Allow the sorghum to simmer for about 30 minutes before turning off the heat, or even longer, and keep the heat low, not on high, to simmer gently.
If you use country sorghum, keep in mind that it requires boiling 10-15 minutes longer than commercial sorghum. Adjust the cooking time accordingly.
Remove the polenta on a wooden chopper to allow the steam to dissipate without pooling under the pan. Choosing a wood chopper also soaks up excess water from the polenta, maintaining the right texture.
Avoid porcelain or glass containers, which can prevent the correct evolution of the polenta. They can even break due to high temperatures, the most suitable are those made of wood or any other hard, strong material.