Summer dish with polenta
Wash the vegetables under running cold water. Cut the eggplant into larger cubes with the peel and sprinkle salt over them. We leave them like this until we prepare the other vegetables.
Cut the onions into scales, the bell pepper into cubes and the peeled zucchini as well. In a large saucepan put a few tablespoons of oil and simmer onions, peppers and zucchini, adding a little water from time to time.
Meanwhile, peel the tomatoes and stalks and cut into small cubes. Add bay leaves and spices to taste. Rinse the eggplant several times with cold water and drain well, then put in the pot with the tomatoes. Leave to boil with a lid, on the right heat, for 20 minutes.
At the end you can sprinkle fresh greens, finely chopped, but I was left without: ((
Serve with polenta and hot peppers. Good appetite!
Creamy polenta with pork - Grandma's recipe. I just love this food!
Recently, I read on some foreign sites a recipe for polenta totally different from the way we Romanians make polenta. I told myself that I must test it.
The result is different from the polenta we all know, we get a creamy and soft polenta. I hardened a small onion in butter, I put water and when it boiled, I added "in the rain" corn flour until I got the desired consistency, stirring constantly with a whisk. When it was ready, I incorporated the grated cheese, mascarpone cream and butter.
And that I still made polenta, let's see a recipe for lentils with pork:
Lunch with lentils and pork, plus some smoked meat for flavor. I used green lentils, pork chop, smoked meat, white and red onions, carrots, parsley root, garlic, parsley leaves, tomato juice and white wine. I put the cut meat to brown, after it changed color and left the juice I smoked, then the onion and chopped roots.
I also chopped the tails from the greens and let them go in the pot, because the parsley was too fresh not to use it all, I poured a little wine and tomato juice, without drowning the meat and vegetables.
Obviously it can be seasoned according to preference, I added very little salt because it was salty smoke, the rest was pepper and paprika. I let it boil slowly (with a lid) until the meat and vegetables are soft. I added the pre-cooked lentils, the garlic, I filled it with a little more water, I covered it with thin slices of red onion, sprinkled with paprika and sprinkled with oil. It stayed in the oven until the onion was tanned, as you can see :).
It turned out to be a really cool, sweet and sour food, I come back (again!) Redundant with my ripe onion, I hope it never grows sour from me. This thing with the onion rings over the food to be baked will be done again, that's good.
The stew of pipettes and hearts was often found in my mother's menu, I remember liking it since I was a child. I don't know why, over time it seems that I forgot it, in favor of more modern dishes, maybe more handsome but not necessarily tastier. Buuun, therefore, hearing my husband evoke with nostalgia the stew of his grandmother's pipote (about two months ago) my appetite was reawakened.
I didn't go buy the pipettes right away. I beautifully collected in the freezer all the pipettes and the hearts of the birds that I have cooked since then, so I woke up with a great amount of raw material, coming from chickens, roosters and turkeys. And I got to work! This stew full of sapphire, cheap and very unpretentious food, reminds me of childhood tastes and times if not better, in any case more carefree.
I am Vio and I love good food and music, people, nature, everything that is beautiful and pleasing to the soul and the eye. I like to improvise, to juggle the ingredients, for me the real challenge is to create a five star menu from few and cheap ingredients. I am a mother, wife, housewife and this blog is my virtual kitchen in which I invite you with great pleasure!
Green bean dish with garlic and polenta
Green bean dish with garlic and polenta
Recipe by Florica Faur, Jimbolia, Timiș County
You will need: 500 g green beans, 1 large onion, 100 ml oil, 3-4 cloves of garlic, 3-4 tomatoes, 1 bell pepper, 1 tablespoon finely chopped dill, salt, corn, water
Prepare as follows: Peel the green beans, wash them and boil them in boiling water. After a few boils, drain it and put it back to boil, together with the finely chopped onion, for 20-25 minutes, until the water drops. When the beans are cooked, add the peeled and grated tomatoes, the finely crushed garlic and the finely chopped dill. For a special taste, add the baked pepper in the oven, peeled and cut into thin slices. Bring to the boil with a few tablespoons of hot water, add the oil and then remove from the heat. Keep warm under the lid, to let its flavors. Make a hasty polenta from 200 g of corn, salt and 600 ml of water, as follows: boil the pot of water. When the water is hot, add salt and sprinkle a little corn. At the first boil, add the cornmeal, letting it fall into the pot in the form of rain and stirring constantly with a wooden spoon. When the polenta is quite cooked, squeeze it from the edges and leave it on the fire for a few more seconds. After the steam has burst a few more times, turn the polenta over on a clean wooden stand and serve it with the bean dish.
It is a preparation that, without salt, is indicated for patients with hypertension and heart disease.
1. Eggplants are washed, cleaned and cut into slices up to 1 cm thick. Place on a wooden chopper and sprinkle with coarse salt. Leave to drain for half an hour, then pass through a stream of water and boil for 2-3 minutes. Remove from boiling water and set aside.
2. Separately, fry the chopped onion. Add diced carrots and celery, finely chopped garlic, sliced peppers and donuts and eggplant. Stir gently and simmer for 4-5 minutes. Then pour hot water, just enough to cover all the vegetables and simmer for 15-20 minutes. Add the peeled and diced tomatoes and cook for another 10 minutes. Match to taste with salt, pepper and green parsley and pour into a baking dish, which is placed in the hot oven over low heat.
3. For the polenta, boil a liter of water. When it boils, add the cornmeal in the rain, stirring constantly with a wooden spoon. Let it boil for 20-25 minutes, then add half of the butter and the grated permezan, mixing well. Remove the polenta from the heat and, with a tablespoon, take small portions that are placed in the stew pan. Sprinkle the remaining butter over the polenta and bake for 10-15 minutes. Serve immediately.
How to make polenta turned upside down and cut with string?
How to make polenta turned upside down and cut with string? Traditional recipe for hurried polenta made from corn flour. How much water is put in and how much corn? How much does polenta boil? All these are questions that young housewives ask themselves, trying to prepare a golden and tasty polenta at home.
Normally I only had to title the recipe "How is polenta made?" but many readers have complained to us that they fail to make at home the traditional polenta that can be overturned and cut (sliced) with thread. Why? Because I make it too thin, too fluid. I also don't like the flowing polenta that sits on the plate like semolina with milk. If the corn is of good quality and the polenta is cooked properly, it is very tasty and so on.
In our house, polenta is rarely made, although we all like it. We just don't have it in the family's DNA, so to speak. My mother does it 2-3 times a year and I can do it once every 2 years. I should listen to my daughter and make her polenta a little more often because she is a great amateur. Especially with milk and cheese.
I perceive polenta as a stand-alone dish, not necessarily as a side dish. We are in Transylvania and here the potato is in power good homemade bread. Next to paprika or stew we do flour dumplings or spaetzle, in German-Austrian style. When it comes to escalopes or other dishes with sauce, it often happens that I quickly boil some simple pasta or rice. I don't feel like doing polenta…
In Transylvania and Banat even sarmales are traditionally eaten with pita, not polenta. I was really talking to my friend Laura Laurentiu (culinary blogger at retetecalamama.ro) about how rarely we make polenta at home, even though we both like it. In Banat it is called "coleasa". And that sarmalele served with polenta they appeared in our restaurants after the '90s, on the Moldovan-Kingdom chain. At home we also eat them with bread.
We followed the historical line and saw that it was not until the 17th-18th centuries that corn reached us, although it was brought to Europe by Christopher Columbus after 1492 (the year of the discovery of America). Of course, on the internet there are always "smart people" who have the impression that "the ancestral polenta is eaten by Decebalus". The Dacians ate boiled millet and possibly wheat, oats or buckwheat.
Corn crops quickly gained ground in our territory, being easy to acclimatize to various altitudes. Okay, you don't get caught in the mountains… On the other hand, once you've ground the corn kernels and seen yourself with sacks of corn in the cart, things go much faster than bread. That is, polenta is perhaps an archaic "instant" kind, being very easy and quick to prepare and constituting a hot meal for the population of that time. With bread it is much more complicated and time-consuming: until you make the dough, until you knead it, until you leave it to rise, until you form the breads and until you bake them… the day passes. Basque you also need a built-in oven and fuel (wood or coke) to make the fire to bake the bread.
I don't know if the factor "Romanian laziness" did not intervene in the so rapid adoption of polenta. Bring water to a boil, add some salt and throw the corn in the pot. Stir a little and you're done.
I say this because most European nations have polenta in their traditional menus, even if they call it differently: polenta (Italy), Maisbrei (Germany and Austria), puliszka (Hungary), mamalyga (Poland) or culeşa (Ukraine). But none of the above nations has adopted polenta as fervently as we do, especially in Moldova.
The big problem was the appearance of pellagra (vitamin B3 deficiency), as a result of the unilateral diet, of the diet based exclusively on corn and its derivatives (polenta, porridge, mashed potatoes).
You can read more about the history of polenta here, in a very well documented article and written by Laura Laurentiu.
My mother used to tell me about how my great-grandmother Buia (from Sibiu) made polenta: she put salt water in a cauldron with a thick bottom and poured the mound in the shape of a mound, like a mountain. He waited for everything to boil and then unwrapped the large corncob with the facalet, stirring vigorously until it was cooked. Then pour the polenta on a wooden bottom and it could be served.
The truth is that the corn we buy today in stores is not like the one from the past, ground at the mill. Today's corn is gray, with fine grain and much shortened cooking time. There is also instant corn that boils in seconds.
The polenta is a bit eye-catching, but a young housewife doesn't really know exactly how much corn to put in a certain amount of water. As with rice, you can work with volumes (cups) as long as you keep the proportions: one cup of rice to 3 or 4 cups of water (depending on the recipe). The polenta goes from 1: 3 to 1: 5 (Malay: water). I use the middle line, which is 1: 4. At 250 g of Malay I put 1 L of water. The Malay I buy most often is the Hungarian one, from the supermarket. At least it boils all at once… I say this because I took corn that boiled unevenly, that is, some grains remained like sand and gritted in my teeth.
From a more special polenta (with milk and sour cream) you can make canapés for sauteed mushrooms or other vegetables - see here.
I give you the recipe for 3-4 servings of polenta. The cooking time varies depending on the malai producer and should be indicated on the package.