Provenance of Dish
Today we are going into the Balkan atmosphere and we want to encourage you to try one of the Balkan classics: mămăligă, otherwise known as polenta. A great dish of corn grits served in a variety of ways. Our version is a bit like chops because it is fried in olive oil, served with a wonderful king oyster mushroom sauce. Yummmm :)
The Balkans is an extraordinary region with wonderful cuisine. We love the specifics from that region. And how is it with you? Have you ever tried mămăligă / polenta? Be sure to try it, because it is a tasty and healthy dish, and it is not stressful to do.
Mămăligă / Polenta (4-5 people)
2 cups of corn grits
4 glasses of water
1 cube of vegetable stock
red czubrica, wild garlic, pepper, and soy sauce
Ingredients for the sauce:
2 pcs. King trumpet mushroom
1 large onion
3 tablespoons of Greek yogurt
1 tablespoon of flour
pepper, marjoram, mushroom soy sauce, hot pepper
How to make mămăligă / polenta :
In a saucepan, boil 4 cups of water with broth. We add spices and soy sauce to taste. Gently pour the groats into the water, stirring constantly until a homogeneous mass is obtained. Keep the pan on low heat all the time. When the mass thickens, put it into a vessel with a flat bottom. Preferably a baking tray or ovenproof dish. Before that, pour the vessel with cold water. Spread mămăliga evenly and leave it to cool, while making the sauce. You can also buy ready-made polenta in the dice shop.
2 King trumpet mushroom and onion, cut into cubes, and mushrooms into half-slices. Heat 2-3 tablespoons of olive oil in a deep frying pan and put the onion on it. Fry until translucent. Then add the mushrooms and fry them together for a while. Pour water and add black pepper, a lot of marjoram, hot pepper and a little mushroom soy sauce. Stew it for about 10 minutes. Finally, mix 3 tablespoons of yogurt with 1 tablespoon of flour, adding a little water to slightly dilute the yogurt. It is easier to mix flour with yogurt by adding a little water. Pour the whole thing into the mushrooms and boil it until the sauce thickens. At the end, try and season if necessary. The sauce is ready :)
We go back to the cooled down dream. The groats have already solidified and we can cut it nicely into rectangles. It is best to do this by taking it out of the vessel in which it was formed before slicing. We did it just like with the cake. Turn it upside down, supporting it on your hands, and put it on the table top. Cut into rectangles and fry on both sides in hot olive oil until browned. We serve, of course, with a previously prepared mushroom sauce and some salad. In our version, the salad is made of Chinese cabbage, cucumber, pepper and celery. We poured a simple vinaigrette on her.
Enjoy your meal :)