Ingredients with Measurements:
- 1 cup of yellow cornmeal
- 3 cups of water
- 1 teaspoon of salt
- 1 tablespoon of butter
- 2 tablespoons of olive oil
- 1 pound of Italian sausage
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 cloves of garlic, minced
- Salt and pepper to taste
- 1/4 cup of grated Parmesan cheese
Special equipment needed:
- Large skillet
- Wooden spoon
- Medium saucepan
- Whisk
Step-by-step instructions:
1. In a medium saucepan, bring 3 cups of water to a boil. Add 1 teaspoon of salt and gradually whisk in 1 cup of yellow cornmeal. Reduce heat to low and stir constantly for 10-15 minutes until the mixture thickens and pulls away from the sides of the pan.
2. Remove from heat and stir in 1 tablespoon of butter. Cover and let sit for 5 minutes.
3. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add 1 pound of Italian sausage and cook until browned, breaking it up into small pieces with a wooden spoon.
4. Add 1 sliced red bell pepper, 1 sliced green bell pepper, 1 sliced onion, and 2 minced cloves of garlic to the skillet. Cook until the vegetables are softened, about 5-7 minutes.
5. Season with salt and pepper to taste.
6. To serve, spoon the mămăligă onto a plate and top with the sausage and pepper mixture. Sprinkle with 1/4 cup of grated Parmesan cheese.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 490
Fat: 33g
Carbohydrates: 27g
Protein: 22g
Substitutions for ingredients:
- You can use any type of sausage you prefer, such as chorizo or bratwurst.
- Any color of bell pepper can be used.
- You can use any type of cheese you prefer, such as feta or cheddar.
Variations:
- Add diced tomatoes to the sausage and pepper mixture for a more saucy dish.
- Use polenta instead of mămăligă for a creamier texture.
- Add sliced mushrooms to the sausage and pepper mixture for an earthy flavor.
Tips and tricks:
- Stir the mămăligă constantly to prevent lumps from forming.
- Use a non-stick skillet to prevent the sausage from sticking to the pan.
- Add a splash of white wine to the sausage and pepper mixture for extra flavor.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the dish on a large platter with fresh herbs sprinkled on top.
Garnishes:
Fresh parsley or basil
Pairings:
A glass of red wine or a cold beer
Suggested side dishes:
A simple green salad or roasted vegetables
Troubleshooting advice:
If the mămăligă is too thick, add a little more water to thin it out.
Food safety advice:
Make sure the sausage is cooked through to an internal temperature of 160°F.
Food history:
Mămăligă is a traditional Romanian dish made from cornmeal. It is similar to polenta and is often served as a side dish with meat or vegetables.
Flavor profiles:
The dish is savory and slightly spicy from the Italian sausage. The peppers add a sweet and slightly bitter flavor, while the mămăligă is creamy and slightly nutty.
Serving suggestions:
Serve the dish hot with a side of salad or roasted vegetables.
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Region: Romanian