Best 3 Baked Mamaliga Its The Corniest Polenta Recipes
In the realm of culinary delights, there exists a dish that harmoniously blends the rustic charm of cornmeal with the versatility of polenta, giving rise to the delectable Baked Mamaliga. Originating from the heart of Romania, this traditional dish has captivated taste buds for generations, earning a prominent place in the country's culinary heritage. Embark on a culinary journey as we delve into the intricacies of this dish and unveil the secrets behind its captivating flavors.
Baked Mamaliga, also known as Romanian polenta, is a delectable dish that showcases the essence of simplicity and comfort food. Crafted from coarsely ground cornmeal, this dish takes on a golden-brown hue as it bakes in the oven, developing a slightly crisp exterior that yields to a soft and creamy interior. Its versatility shines through as it effortlessly pairs with a diverse array of toppings, ranging from the savory notes of crumbled cheese and tangy tomato sauce to the sweet embrace of caramelized onions and vibrant roasted vegetables.
The article presents a curated collection of Baked Mamaliga recipes, each offering a unique interpretation of this classic dish. From the traditional Romanian recipe featuring a simple combination of cornmeal, water, and salt to more elaborate variations incorporating an array of herbs, spices, and tantalizing ingredients, these recipes cater to a wide spectrum of culinary preferences.
Indulge in the rustic charm of Traditional Baked Mamaliga, where the purity of cornmeal shines through. Elevate your taste buds with the tantalizing flavors of Baked Mamaliga with Herbs and Cheese, where the aromatic blend of rosemary, thyme, and oregano harmonizes with the rich creaminess of melted cheese. Embark on a culinary adventure with Baked Mamaliga with Roasted Vegetables, where vibrant bell peppers, juicy tomatoes, and earthy mushrooms dance together in a symphony of flavors.
For those with a sweet tooth, the Baked Mamaliga with Caramelized Onions and Goat Cheese offers a delightful balance of sweet and savory notes. And for a taste of culinary fusion, the Baked Mamaliga with Chorizo and Peppers brings together the vibrant flavors of Spanish chorizo and piquant peppers, creating a dish that tantalizes the senses.
With its versatility and endless possibilities for customization, Baked Mamaliga stands as a testament to the enduring appeal of simple, yet delicious cuisine. Whether served as a humble side dish or elevated to a主役, this Romanian delicacy promises a culinary experience that is both heartwarming and satisfying.
BAKED POLENTA WITH MUSHROOMS & BLUE CHEESE
Steps:
- Preheat the oven to 400 degrees.
- Brush the mushroom caps gently with a clean cloth to wipe away any dirt. Arrange them, underside up, on a sheet pan, drizzle with the olive oil and balsamic vinegar, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Bake for 20 minutes, until tender. Set aside. Lower the oven to 375 degrees.
- Meanwhile, make the polenta. Pour the stock and half-and-half into a large saucepan and bring it to a boil. Lower the heat and, while whisking constantly, slowly sprinkle the cornmeal into the boiling liquid. Simmer for 6 to 8 minutes, stirring almost constantly with a wooden spoon, until the polenta is thick and smooth. Off the heat, stir in the mascarpone, 1 teaspoon salt, and 1/2 teaspoon pepper. Pour into an 8 x 11 x 2-inch baking dish.
- Arrange the mushrooms, underside up, in one layer over the polenta. Sprinkle on the Gorgonzola and bake for 25 to 30 minutes, until the polenta is bubbly and the cheese is melted. Sprinkle with salt and serve hot.
BAKED HERBED POLENTA
Steps:
- Bring water and salt to boil in large saucepan. While whisking water in circular motion, pour in cornmeal in a slow steady stream, keeping the water boiling as you do so. Reduce heat to low and continue to cook, stirring constantly, until mixture is thick, from 5 to 15 minutes depending on kind of cornmeal used. Add cream, Parmesan and herbs. Pour into greased pan. Cool and refrigerate, covered. Preheat oven to 400 degrees F. Cut polenta into slices and brush with oil. Place on cookie sheet and bake for 10 to 15 minutes or until heated through.
BAKED MAMALIGA (BAKED POLENTA)
Make and share this Baked Mamaliga (Baked Polenta) recipe from Food.com.
Provided by AniSarit
Categories Cheese
Time 35m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Cut cold mamaliga into strips 1/2 to 1 inch thick.
- In a casserole or gratin dish, layer the ingredients, starting with the mamaliga and ending with a layer of cheese and butter.
- Bake for 30minutes in a 375degF preheated oven, until the cheese melts and the mamaliga is very hot throughout. Serve immediately.
Nutrition Facts : Calories 119.5, Fat 8.4, SaturatedFat 4.7, Cholesterol 22, Sodium 404.6, Carbohydrate 1, Sugar 0.2, Protein 9.6
Tips:
- Choose the right cornmeal. For a creamy polenta, use finely ground cornmeal. For a polenta with a more rustic texture, use coarsely ground cornmeal.
- Use a heavy-bottomed pot. This will help to prevent the polenta from sticking to the bottom of the pot and burning.
- Bring the water to a boil before adding the cornmeal. This will help to prevent the polenta from forming lumps.
- Whisk the cornmeal into the boiling water slowly. This will help to prevent the polenta from becoming too thick.
- Cook the polenta over low heat. This will help to prevent the polenta from burning.
- Stir the polenta frequently. This will help to prevent the polenta from sticking to the bottom of the pot.
- Season the polenta with salt and pepper to taste. You can also add other seasonings, such as garlic, herbs, or cheese.
- Serve the polenta hot. Polenta can be served as a side dish, a main course, or a dessert.
Conclusion:
Polenta is a versatile dish that can be enjoyed in many different ways. It is a great source of fiber and nutrients, and it can be a healthy addition to any diet. With a little creativity, you can create a delicious and satisfying polenta dish that everyone will enjoy.
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