What is the difference between corn porridge and polenta? Almost nothing, except for more stringent recommendations for the use of cornmeal. If instead corn grits If you used flour, then the dish you prepared should be called hominy or polenta - a thick corn porridge that can be cut with a knife. And from corn grits, and even with the addition butter and fatty cheese, porridge is still being prepared - although it is a sister (as well as hominy and gomi), it is still a separate dish.

Corn porridge it turns out more liquid, soft and shapeless. But she is also a great side dish and delicious breakfast. It is especially good to cook corn porridge for children, it charges them with energy for the whole day.

Preparation time: 5-10 minutes.
Cooking time: 20 minutes.
Servings Per Container: 2 servings.

Ingredients

• water 4 tbsp.
• corn grits 1 tbsp.
• fat cheese 70 g
• butter 1 tbsp. l.
• salt to taste
• ground pepper mixture

Cooking

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Corn grits must be dry. By the way, it is rich in iron, and it is quite high in calories.



Pour water into a ladle, bring to a boil and gradually pour in the cereal, stirring constantly with a spatula or spoon, so lumps will not form. Part of the water can be replaced with chicken or vegetable broth.



Cook the corn porridge over low heat, stir occasionally and test for readiness. As a rule, it is 20-25 minutes, but it is better to “taste” the exact time. Ready corn porridge has a mild and delicate taste.



When the corn porridge is ready, put butter and chopped cheese into it. Stir. Butter and cheese will melt, and if you, for example, use suluguni, it will become viscous.



Ready-made corn porridge with butter and cheese has a soft creamy texture. Salt and pepper it to taste. Now the dish can be served separately on a plate or with vegetables and meat.



If there is leftover corn porridge, it can be served the next day in a different form, like polenta. Put the rest of the porridge in a rectangular or square bowl, tamp down, cover cling film. The next morning, when the porridge has hardened, carefully turn the bowl over and remove it. Cut the resulting polenta into small pieces, and then fry in a pan on both sides.

What is hominy and how can it be prepared? This dish is traditional in Georgia, it is a very thick corn gruel. It is still used instead of bread in the western regions of Georgia. Initially, hominy was prepared from millet - Italian millet. A similar corn dish is extremely popular and loved by Moldovans and Romanians. In addition to the fact that hominy is unusually tasty and original, it is quite useful, so you should find out step by step recipe her preparation.

This dish can be considered unique, since salt, flour, cornmeal or cereals, pork fat, and water are used for its preparation. When hominy is ready in Georgian, it can be eaten like bread or porridge. Many women who live in Georgia have been making this delicacy for a long time. It is important to note that hominy goes well with cottage cheese, cheese, various syrups and sauces. There are many ways to serve corn treats, each of which can surprise with a new and very original taste.

If use traditional recipe Georgian hominy, then for cooking you will need a thick-walled cauldron. To stir the dish during cooking, you do not need to use a spoon, for this you need a thin rolling pin.

Despite many years of tradition regarding the method, modern women have gotten used to cooking a dish in an ordinary saucepan. Nobody argues with the fact that this dish will differ from the classic Georgian hominy. However, your household will not be able to break away from the next serving of corn treats. It is important to note that the total cooking time may take at least one hour.

Ingredients

To prepare hominy in Georgian, you will need the following ingredients:

Cooking

1. Prepare everything necessary products, as well as inventory that may be needed in the cooking process. First of all, it is a saucepan, two plates and a frying pan. Send the frying pan to the stove, place the pre-cut bacon in it. It is very important that fat is rendered out of it.

2. At this time, you can take a saucepan and pour 3 cups of purified water into it, add ½ teaspoon fine salt. At this stage, a tablespoon of melted fat is added, the pan is sent to the stove.

3. Pour in the corn grits after the water is heated, but does not reach a boil. If desired, cereals can be replaced with cornmeal, it all depends on your desires and taste preferences.

4. Then you need to follow certain instructions so that the Georgian hominy is correct. First you need to stir the contents of the pan periodically. After the cereal swells, you need to stir constantly, without stopping. Often Georgian women use a wooden spatula or rolling pin for this. If you do not have such appliances in the kitchen, do not despair, you can use a regular spoon. The only condition- mix, without stopping, until a thick and viscous consistency resembling dough is obtained.

5. Transfer the finished hominy to a plate, using a spoon, smooth the surface of the dish.

6. Cut any proposed cheese, decorate the dish. The main highlight is that the porridge is still hot, so the cheese will begin to melt and soak the hominy with its aroma and taste.

7. There is another way to submit. To do this, cool the corn treat, cut into pieces of the same size and fry in hot oil.

8. Decorate the dish and serve in portions. Believe me, no one can refuse such a dish.

Video recipe

Georgian hominy or gomi is a very thick corn porridge. In spite of simple ingredients, the cooking process is a little complicated, it looks like a kind of sacrament that has its own traditions and rules. It is important to note that the finished delicacy is thick, so it can be cut with a knife. Often it is served instead of bread, as it is combined with absolutely all food products. It is eaten with jam, meat, fish, vegetables, fruits, cottage cheese and various cheeses. The dish is served with sour cream and various sauces.

If you have recently returned from Georgia, then you keep the best memories of national cuisine. To re-experience the pleasure received, we will prepare dishes of national cuisine at home.

And let's start with hominy! It is on the menu of many local restaurants. They cook it in every Georgian house.

Corn - the queen of fields and restaurant menus

Since ancient times, people have been growing corn, which does not require the creation of special conditions, gives good yields, and is easy to process. And most importantly - cooked in a certain way, its grains saturate well and at the same time have a beneficial effect on the human body. The healing properties of cereal have been known for a long time, it is no coincidence that it is also used for medicinal purposes.

Available and inexpensive corn today is no longer perceived only as food for the poor. Dishes from it are very tasty and popular, therefore they are also included in restaurant menus.

Mamaliga - corn porridge

by the most famous dish from corn is porridge. In Italy it is called polenta, for Georgians it is gomi, in Moldova and Romania it is hominy. The latter name became the generalized name of the product.

Every nation has its own cooking recipes. But the main feature does not depend on the recipe and the country where it was created. The porridge should be very thick - this is the culinary law for gomi!

Thanks to this, hominy is eaten not only as a side dish or a second course. After it cools down, the food is cut and eaten instead of bread.

Mamaliga in Georgian

Georgian porridge is a solid dish. Its preparation does not take haste or carelessness. But all efforts are rewarded in full!

The main ingredient of the folk dish

To prepare gomi, you need a minimum of ingredients. Its basis is corn products.

In the western regions of Georgia, where gomi is traditional dish, argue that it is better to cook porridge from white corn, but flour from the usual yellow grains can also be used.

What is the best way to cook hominy

Crushed or ground corn should be properly boiled, become soft and tender. Therefore, the food is cooked over low heat. It is also important to use the "correct" dishes in which the contents will warm up well, but will not burn.

A cauldron is best suited for this. Its advantages include thick walls and a semicircular bottom, which allows the contents to warm up evenly not only at the bottom, but also near the walls of the dishes.

TIP: during the cooking process, the contents of the cauldron must be constantly mixed. This is done with a large wooden spatula (or shallow spoon) on a long handle, which should be prepared in advance.

Mamaliga: Georgian recipe and cooking method

Ingredients

The required number of products is determined based on the volume of the cauldron. For a pot with a capacity of 1.5 liters (12 glasses of water) you will need:

• Corn grits (coarse grinding) - 500 g.
• Corn flour - about 750 g.

It is not customary for Georgians to salt hominy. Porridge gets its taste due to special additives that are used when it is served.

How to cook hominy in Georgian

Cooking delicious gomi is easy if you use the method familiar to Georgian cooks and check your actions with a photo.

Sequencing

• The groats are properly washed in several waters.
• Water is poured into the cauldron to 2/3 of the volume. You can use cold water, you can pour boiling water.
• Grains are poured into the water, put on a small fire, brought to a boil and boiled until the structure of the groats begins to collapse.

TIP: after boiling, during the entire process of cooking hominy, the contents of the pot must be constantly stirred vigorously, preventing it from burning or thickening on the walls of the dish.

• If the corn is not yet cooked, but has already thickened, you should add a little cold water. Liquids are allowed to warm and boil on the surface, and then stirred, making the consistency less thick.
• After the integrity of the grains is broken, and they become sticky, you need to add flour to the cauldron. Do not pour out all the cooked flour at once. Part of it is poured on the surface of the cooked cereals, and then mixed, driving into mamalyga. The amount of flour is determined individually. The more it is added to the pot, the thicker the porridge will be.
• Hominy in Georgian is ready when, with stirring, it begins to separate from the walls of the cauldron on its own.

TIP: hominy can be cooked without cereals, based only on cornmeal. In this case, all the flour is poured into the cauldron at once, without dividing into parts. This will ensure the same degree of readiness of the main ingredient of the dish.

What to serve with hominy in Georgian

To enjoy the taste of Georgian hominy, it must be served correctly. Numerous photos will prompt the best way filing.

Hominy with suluguni

In Georgia, hominy is usually eaten with cheese. Sliced ​​suluguni is added to the portion laid out on a plate. You can use regular or smoked cheese. Some housewives put them upright. But it is better to place them horizontally in a plate, trying to move it into the middle of the hominy so that it melts. The amount of cheese is determined by taste: from 2 to 4 pieces of suluguni.

Supplement Options

You can also knead (or grate) some of it and mix with pepper or chopped herbs. Then a small ball is formed from the resulting mixture and placed in the center of the plate.

Other food additives are salted cottage cheese combined with chopped mint and a small amount of adjika.

• Hominy is usually eaten hot. Moreover, the pot is emptied immediately, all the contents are laid out on plates.
• If a lot of porridge was cooked and it was not possible to eat it right away, you can cut the thickened hominy and eat it instead of bread.
• Chunks of hominy can be fried in oil and then eaten with sour cream, adjika or other sauce. The corn slice gets extra flavor when fried with cheese or eggs.

Do you want to please your family and guests by arranging a Georgian feast? Be sure to include hominy on the menu! Offer gomi instead of bread with meat, fish, sauces. And be sure to tell us that low-calorie hominy manages to slow down the aging process, lower cholesterol levels, and have a beneficial effect on cardiovascular activity.

Bon Appetit!

Mamaliga, as you know, is called the traditional Georgian thick corn porridge. By the way, in some regions of Georgia it is still used as bread to this day. Initially, hominy was prepared from Italian millet (millet). This dish is eaten and cooked with pleasure in other countries, for example, in Romania and Moldova. The very name of porridge comes from their language, but the Georgians call hominy - gomi.

Hominy is an inexpensive, healthy and easy-to-cook dish. You can add dishes such as lobio to hominy or chicken liver in Georgian. In this case, you will also receive an inexpensive, but very tasty menu.

Many years ago Georgians cooked hominy from millet. However, they used an unusual millet, not Italian. And then corn replaced it. In the 1940s, not only millet, but also corn began to be sown in Georgia.

In Russia, hominy was made from millet until it appeared on the free market. corn flour. It is worth noting that it does not taste the same as in Georgia.

If you prefer millet hominy, then it is better to fry it immediately with cheese.

Ingredients:

• corn grits - 1 part;
• water - 3.5 parts (for example, if you take 2 cups of cereal, then you need 7 cups of water);
• cheese (suluguni or other).

Cooking method

Georgians cook hominy from white corn grits according to the recipe. It has a slightly different taste than the regular one. For example, take 5 cups of corn grits (this is 650 grams, enough for about 5-6 servings) and 17 glasses of water. Depending on the grits and fire, you may need more water. Initially, use the rule: less water is better than more. After all, when the cereal boils, you can add water to it, if necessary. But if there is too much water, you will have to evaporate it for a long time.

Information for lovers of salty: hominy after cooking, do not eat salty. You can only slightly salt the water at the very beginning of cooking. Many prefer not to add salt at all. After all, cheese should be salty in this dish.

So, they poured water over the cereal and put it on a small fire. On a low heat, bring the porridge to readiness until the water boils away. Try hominy, if the cereal is boiled, then the porridge is ready. Everything is very simple!

The cooking time for this recipe will depend on the intensity of the fire, the size of the grits, and the quality of the grits. In this regard, the cooking time varies from 45 minutes to 1.5 hours. In the above proportions, porridge is cooked for 1 hour and 15 minutes.

You yourself can choose the density of porridge depending on your preferences. But remember that hominy should not be liquid. It should not flow, like, for example, rice milk porridge. When laying out the hominy on plates, it should form a non-spreading slide.

After boiling, hominy must be stirred, otherwise there is a possibility of lumps. And with further cooking, the upper layers of porridge will not receive enough heat compared to the lower ones.

For the convenience of mixing hominy, it is better to use a wooden spatula called chogani. Generally, you can use any spatula which one you have at home. The main condition: it should not be too thin, otherwise it may break.

There is an opinion that cornmeal should be added to this porridge, or if it is not there, then semolina. Let's figure it out. The purpose of adding flour is to thicken the mass. This is necessary in cases where you have purchased large cereals. However, the factory-made cereals that you will find on the shelves in stores are usually small, so you do not need to add flour, the porridge will be thick anyway.

Corn crisps

After cooking porridge, you can make another dish - corn crunches. This is also a simple, uncomplicated, but very tasty dish.

After you have laid out ready porridge on plates, on the walls of the pan there was still a lot of hominy. Put this pot on small fire. The porridge on the walls will dry out, fry and turn into crispy delicious crust. Your crunchies are ready! They easily break off the walls of the pan. These crunches are very fond of children.

How to serve hominy on the table

As we have already said, hominy should be laid out on a plate in a slide. We insert pieces of cheese - suluguni or imeruli into the hill. Mamalyga is applied with a chogani spatula. So that the porridge does not stick to the shoulder blade, the chogani must be periodically moistened in cold water.

No need to cook hominy for several days. Anything prepared according to the recipe should be eaten immediately. Do not store hominy in a saucepan. And if there is anything left, fry it. Hominy is served and eat while she is hot.

Cheese

Although the factory suluguni is a miserable copy of the real suluguni, it is still suitable for us to add to porridge. You can use bryndza, Adyghe cheese and other types of cheese. The main condition is that the cheese melts and is salty. Many people think that Western European cheeses do not go well with hominy. By the way, try adding to hominy salted cottage cheese or cottage cheese with mint and adjika.

What is this porridge eaten with?

As we have already mentioned, in some regions of Georgia hominy is used as a substitute for bread. In this regard, it is eaten with almost all dishes.

The porridge goes well together. with lobio or roast pork. Gravy for porridge can be tkemali, tomato satsebeli, for example, made from the right tomato paste, and adjika with sour cream.

You can think of nothing, and eat this porridge without anything. If you have something left, fry the porridge with cheese and eggs.

Usually porridge is fried in a pan with cheese. For some, this is the preferred cooking method.

Today I will talk about the most favorite dish, which is the decoration of any table, whether it is a festive or just an everyday family dinner.
gomi- the highlight of the program is the main character of today's topic. Gomi, she is hominy - a Georgian porridge-like dish with cheese (more often - suluguni, although you can take any: smoked suluguni, Imeretinsky or any other pickle)
What do you know about hominy? Love? Have you tried? Cooked?
In my family gomi I cook without waiting for any holidays. This is a completely self-sufficient dish. Cheese, vegetables and wine, this is how we get a tasty and hearty lunch in a simple way.

If you want to learn how to cook Gomi, + also learn how to choose the right cornmeal - welcome under cat.
gomi- the dish is elementary in composition, all you need: high-quality corn flour

and coarse (coarse) corn grits a + cold water.

I cook gomi in such a cast-iron pot (and I advise you - as this is the most suitable dish for these purposes).

So, we figured out what to cook and what to cook in. Now it's up to the small - to choose correct flour. I took over this experience from my husband Gio. We don’t buy it in packages, but immediately head to the market and there is just a huge assortment. flour is different. So, we approach the counter (flour in Georgian markets is sold in a slide), just pinch it with two fingers (from above) and squeeze it well with your fingers ... Good flour will not crumble after such manipulations, it will remain in the same position. The photo shows it well.

If the flour has passed such a test control, then we can safely buy coarse corn grits from the same seller (usually sold together in separate slides).

My recipe gomi designed for this boiler (see photo above, capacity is about 3l)
1 kg - coarse corn grits
1.5kg - corn flour (with a margin)

We start by washing the corn grits very well. Put the prepared one on the bottom of the cast iron.

Pour cold water to 2/3 of the height of the boiler. Cover with a lid and set to cook on medium heat. Boil the cereal well - time from 40 minutes to 1 hour.

When the cereal is well cooked, it remains liquid. Now it's the turn of the flour. We pour it in portions (in a glass). This must be done quickly, stirring it intensively.

For cooking gomi use a special wooden spatula ...

It will take less flour than cereals. I can’t say exactly how many glasses of flour will be required in your case, everyone should be able to determine the density of gomi.

The main thing is not to pour immediately: .let the flour boil, 15-20 minutes ... Then, add it again. Cook - stir and, if necessary, add it.

The complexity of cooking gomi consists of only one thing - you need to apply physical strength and constantly interfere (the hands get very tired out of habit, but with experience you no longer notice this).

So how do you define readiness?
1. Stick a wooden spatula into the gomi, it should not fall, it remains in the same position.
2. Such a crisp is formed along the edge of the boiler (see photo)

The total cooking time for gomi (in my case) is about 2 hours.

Gomi is traditionally laid out on portioned plates, for each serving - 2-3 pieces of cheese.
Cheese in a hot "porridge" melts remarkably and we end up with such a viscous piece