Brought from Bukovel recipe branded Bukovin Mamalyga

Coolly brewed porridge from corn flour is a traditional dish for many peoples. Someone without mamalyga does not do a single festive table. For others, it is still exotic. And this unfortunate omission is definitely worth correcting.



Corn porridge, the recipes of which are quite simple, one of the most low-calorie, while very rich in microelements.



In different parts of the world, it serves as the basis for the preparation of gomi, basta, banoche or Italian polenta. And today we will acquaint readers with the Bukovina version of this dish, which the actress and TV presenter Lilia Rebrick shared in her Instagram.

Cornmeal porridge is small, medium and large grinding. Small grinding is used in instant cereals and baby food. This cereal is boiled for 15 minutes on low fire.

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A post shared by Lilia Rebrik (@lililiia.rebrik)



It is from such cereals that the traditional Hutsul banosh and mamalyga are prepared.

The ingredients

• 2.5 cups of water
• 1 cup cornmeal
• salt

Preparation

1. Dry the cornmeal in the oven.
   
   
   
2. Choose a pot with a thick bottom or a cast-iron pot. In such dishes, porridge will not boil to the bottom.
3. Sprinkle the water and bring it to a boil. In small portions, stirring, sprinkle cornmeal.
4. Continuing to stir continuously, boil porridge on a small heat until thickening (15-20 minutes).
   
   
   
5. Put the finished porridge on the cutting board. A proper mamaliga should be so dense that it retains the shape of the pot.
   
   
   
6. Usually mamalyga cut wax thread, but if you break the tradition and use an ordinary knife, nothing terrible will happen.
7. Serve mamalyga on the table is made with squarks, grated cheese, sour cream, mushrooms or stewed vegetables.
   
   
   
8. Bon appetit!

Corn porridge with milk will be the ideal solution for a delicious children's breakfast. Cook the porridge thinner and serve it right away before it thickens. If the porridge is burned, transfer it to a clean container along with a crust of black bread and cover it with a lid. After about 20-30 minutes, the unpleasant taste and smell will disappear.