Ingredients with Measurements:
- 2 cups of yellow cornmeal
- 6 cups of water
- 1 teaspoon of salt
- 2 tablespoons of butter
- 2 tablespoons of olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cans of diced tomatoes (14.5 oz each)
- 1 teaspoon of sugar
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large pot
- Wooden spoon
- Skillet
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, bring 6 cups of water to a boil. Add 1 teaspoon of salt.
2. Slowly pour in 2 cups of yellow cornmeal while stirring constantly with a wooden spoon.
3. Reduce the heat to low and continue stirring for 20-25 minutes until the mixture thickens and pulls away from the sides of the pot.
4. Remove from heat and stir in 2 tablespoons of butter.
5. Pour the mixture into a greased 9x13 inch baking dish and let it cool for 10-15 minutes.
6. In a skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped onion and sauté until translucent.
7. Add 2 minced garlic cloves and sauté for another minute.
8. Add 2 cans of diced tomatoes, 1 teaspoon of sugar, salt, and pepper to taste. Bring to a simmer and cook for 10-15 minutes.
9. Using a blender or immersion blender, puree the tomato mixture until smooth.
10. Preheat the oven to 350°F.
11. Cut the cooled cornmeal into squares and place them in a baking dish.
12. Pour the tomato sauce over the cornmeal squares.
13. Cover the baking dish with foil and bake for 20-25 minutes.
14. Remove the foil and bake for another 5-10 minutes until the top is golden brown.
15. Garnish with fresh parsley and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour
5. Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 250
Fat: 9g
Carbohydrates: 38g
Protein: 5g
Sodium: 450mg
Fiber: 4g
Sugar: 7g
Substitutions for ingredients:
- You can use white cornmeal instead of yellow cornmeal.
- You can use vegetable oil instead of olive oil.
- You can use canned crushed tomatoes instead of diced tomatoes.
Variations:
- You can add cooked sausage or ground beef to the tomato sauce for a meaty version.
- You can add chopped bell peppers or jalapeños to the tomato sauce for a spicy version.
- You can add grated cheese on top of the cornmeal squares before pouring the tomato sauce.
Tips and tricks:
- Make sure to stir the cornmeal mixture constantly to prevent lumps.
- Use a sharp knife to cut the cornmeal squares.
- Let the cornmeal cool before cutting it to prevent it from falling apart.
- You can make the cornmeal ahead of time and reheat it in the oven before adding the tomato sauce.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the cornmeal squares on a platter and pour the tomato sauce on top.
- Garnish with fresh parsley or chopped scallions.
Garnishes:
- Fresh parsley
- Chopped scallions
- Grated cheese
Pairings:
- Grilled chicken or steak
- Roasted vegetables
- Green salad
Suggested side dishes:
- Roasted potatoes
- Steamed green beans
- Garlic bread
Troubleshooting advice:
- If the cornmeal mixture is too thick, add a little bit of water or milk to thin it out.
- If the cornmeal mixture is too thin, add more cornmeal and cook for a few more minutes.
Food safety advice:
- Make sure to cook the tomato sauce to a safe temperature of 165°F to prevent foodborne illness.
Food history:
- Mămăligă is a traditional Romanian dish made from cornmeal. It is similar to polenta in Italy and grits in the southern United States.
Flavor profiles:
- The cornmeal is savory and slightly sweet, while the tomato sauce is tangy and slightly sweet.
Serving suggestions:
- Serve hot with a side of roasted vegetables or a green salad.
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Region: Romanian