RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Polenta #1 Collection (5): Mamaliga - dairy, pareve
"Primarily a peasant food, polenta (crushed cornmeal) was the mainstay of diets in many Southeastern European countries as cornmeal was often a cheaper and tastier substitute for tra- ditional grains. It became a staple for the Jews in Romania, where it was known as mamaliga and considered almost a national dish. The coarser variety was eaten as everyday fare, with the finer meal reserved for special occasions. Dishes made from white cornmeal were a frequent Shavuot treat, symbolizing purity. "I have fond memories of my mother cooking polenta to serve as a delicious side dish with lamb or beef stew. The mamaliga absorbed the aromatic seasonings of the steaming hot entrée Leftovers were cut into slices, fried and served for breakfast with syrup or preserves. "The somewhat bland taste of polenta melds with a variety of flavors. For this reason, it is often on the menus of the trendiest restaurants, as an appetizer or an accompaniment. An array of recipes are frequently featured in cookbooks and gourmet magazines as well. "Below are several recipes for cooking polenta. Everyone seems to have his or her favorite method. My personal preference is to combine cold water and polenta, yet many prefer to add the polenta to boiling water. Regardless, polenta is a food you can enjoy in a variety of ways." Betty Newman BASIC POLENTA Serves 8-10 7 cups water or chicken broth 2 cups polenta In a 4 to 5 quart pan, mix broth and polenta. Stir over high heat until mixture starts to bubble, about 5 minutes. Reduce heat and simmer, stirring often, until polenta tastes creamy and smooth, about 15 to 20 minutes. Recipe may be cut in half. MICROWAVE POLENTA Serves 2 1 cup water or broth 1/4 cup polenta 1 tsp. butter or margarine In 1 quart glass bowl, stir together water, polenta and butter. Cook uncovered in microwave at full power, stirring once after 3 minutes, until polenta is tender and liquid is absorbed, 7-8 minutes. MAMALIGA PIE Serves 6-8 1 cup polenta 1 cup cold water 4 cups boiling water 1 tsp. salt 3 Tbs. shortening 1 onion, chopped 1 green pepper, chopped 1 clove garlic, minced 1 lb. ground beef or chicken 1 egg, beaten 1/4 cup bread crumbs salt, pepper herbs and spices to taste Mix polenta and cold water to a smooth paste. Add to boiling water, stirring constantly. Add salt. Cook over low heat 10 minutes, stirring occasionally. Heat shortening in skillet. Sauté onion, green pepper and garlic for 10 minutes. Add beef or chicken and mix well. Add egg, bread crumbs, salt and pepper, and herbs and spices. Mix well. Spread half polenta on bottom of greased 9-inch pie plate. Arrange meat mixture over it and cover with remaining polenta. Grease aluminum foil and cover the top of pie plate. Bake one hour in 350-degree oven. OVEN-BAKED POLENTA Serves 6 1-1/2 cups polenta 4-1/2 cups cold water 4 Tbs. butter or margarine, cut into pieces 1 tsp. salt Combine all ingredients in a deep baking dish. Cover and bake in 350 degree oven for 1 hour and 15 minutes. Remove from oven and stir polenta to incorporate butter evenly. POLENTA CASSEROLE Serves 6 Cooked polenta, chilled, sliced 1 cup tomato sauce 1/2 cup chopped mushrooms 1 Tbs. chopped garlic 1 tsp. rosemary 1 cup grated mozzarella 1/2 cup grated Romano or Parmesan cheese Layer ingredients in baking dish (9-inch square or comparable) and bake in 350-degree oven until cheese melts and is bubbly. Source: "Polenta: Peasant cuisine becomes sophisticated fare" Betty Newman Jewish Bulletin of Northern California
