Hominy is porridge and bread at once. Prepare it from cornmeal or grits. Hominy is believed to be a national Moldavian dish, but it is also prepared in the North Caucasus, although the recipe is slightly modified.
Moldavian hominy resembles steam bread in structure, in the Caucasian version it is closer to porridge.
To prepare it, you will need thick-walled dishes and a wooden stick for stirring, cornmeal or grits, salt and water. Hominy from corn grits served on a cutting board. It is cut with a waxed thread or a wooden knife.
Do you know what Moldy hominy is. No, this is not corn porridge, it is a well-cooked meal made from corn flour. Prepare it in the pot using a special wooden stirrer stick.
By the way, in appearance, taste and texture, it resembles bread. Basically it is served with cheese, garlic sauce, bacon and braised pork. Cooked supplements are placed on the table in a separate container.
Additives to choose from:
- for cracklings 0.2 kg of lard;
- 300 grams of pork;
- 2 peeled onions;
- broth (you can use water) — 100 ml;
- a small head of garlic (about 6 cloves);
- 15 grams of salt;
- 50 refined oils.
Put a cauldron with water on the fire, add a piece of butter and salt. Cornmeal thin pour into boiling water. Stir continuously.
You can choose another way: add through a regular sieve, also stirring or immediately after boiling, pour only a handful of flour (it will bring the liquid to boil) when the water boils again to add the rest of the flour.
The cooking process itself is quite simple, but requires constant stirring, therefore, in order not to form lumps, in the center of the cauldron it is necessary to put a wooden spatula — a mixer, you can use a rolling pin.
Cook over low heat for about 20 minutes. At the same time, it should be continuously stirred, pressing the spatula to the walls of the cauldron. Then reduce the heat to a minimum, and constantly stirring to cook hominy to density.
When the dish thickens, it should be separated from the walls of the cauldron. This is easy to do with a spoon dipped in water. For some time, leave it on the stove so that the hominy is baked and well behind the walls of the pot.
It will take 15 minutes. Readiness can be checked by dropping a wooden stick (rolling pin) into it and rotating it quickly in the palms with quick movements. If the hominy does not stick to the stick, then it cooked.
Shake the cauldron gently, then turn it over, tipping the hominy on a wooden board or on a clean cotton towel. Do not use flat plates, on them hot hominy sweats up and becomes tasteless.
Properly welded product should maintain the shape and shape of the cauldron, do not fall apart when it is shaken out of the dishes. The finished hominy is cut into pieces with a hard thread, sometimes a wooden knife is used.
The cut pieces are taken with hands and dipped in any of the additives.
Examine hominy supplements and choose the ones you like best:
- garlic, ground with salt, mixed with vegetable oil and broth, with the addition of vinegar as desired;
- lard diced and fried in a pan;
- pork, sliced in portions, stewed with fried onions;
- sheep milk cheese.
The dish in the Abkhaz version of the consistency is more like a porridge. It is boiled not only from flour, it can also be made from fine corn grits.
And it is useful to remind that salt is not added to the Caucasian hominy, it is fresh in taste, because it has a salty ally — suluguni.
For cooking you will need:
- corn flour — 180 grams;
- or small groats in the same volume;
- water at least 2, 5 glasses;
- 20 grams of high-quality butter;
- 150 grams of suluguni.
Elapsed cooking time: 20 minutes. Per serving 289 kcal.
How to cook hominy:
Hominy without salt is very good, that’s how it is cooked in Abkhazia. But, while you are just joining the Caucasian kitchen, we advise you to add a little salted water.
Take a cauldron or other thick-walled dishes. Pour the main ingredient into the boiling water in a thin stream — cornmeal flour or small grits. Stir must be carefully, so as not to form lumps.
While stirring continuously, cook hominy on a minimum heat for about 4 minutes, if you cook from flour. From grits to cook 2 times longer.
Put butter in a ready dish, mix, remove from the stove and then cover for half an hour.
Cooked Abkhazian hominy is laid out on plates. Suluguni cut into slices and spread on 3 pieces in the center of each plate.
Hominy can be pampered at home without going to Moldova or Abkhazia.
For this you will need:
- 0.4 kg of finely ground corn grits;
- 800 ml of water;
- 4 tbsp. spoons of fresh butter;
- a handful of semolina.
Porridge can be cooked in 20 minutes. The finished dish, per 100 grams, contains 305 kcal.
Boil water in a thick-walled pot. It can be a cauldron or a cast iron.
Put cereal in boiling water, cook over low heat.
When the corn grits melt and absorb all the liquid, add a handful of semolina and mix thoroughly.
Reduce heat, cook for another three minutes. Hominy should «puff». When the porridge lags behind the walls of the cauldron (or other dishes with thick walls), the dish is ready.
Shake out the contents of the cauldron in a plate, compact all this mass with wet hands and brush with butter. And when the dish is cold, chop and serve like bread.
In the spring, be sure to try the salad with green onions and eggs — in the spring, we are particularly keen on the lack of vitamins, and this is a real storehouse.
How to cook fragrant soup kharcho in a slow cooker is an amazing dish, learn to cook it correctly!
Read how to make scrambled eggs with cheese for breakfast.
Hominy will be more tasty if the melted lard is spread out on the surface of porridge and send it to the oven for 15 minutes.
For cooking it is required:
- 0.4 kg of finely ground corn flour;
- 300 grams of fat;
- 0.4 kg fresh cheese;
- Season to taste with black pepper.
You will need to cook: 45 minutes. The finished product, per 100 grams, contains 315 kcal.
How to cook the dish:
When cooking it is important to observe the proportions of the products, we recommend to take 3 parts of water for 1 part flour. When the water in the pot boils pour 400 grams of corn flour. Cook on medium heat. Be sure to stir during cooking. Salt is added at its discretion.
Chop a piece of bacon into a small cube. Heat the frying pan, fold the pieces of bacon and melt all the excess fat out of them. Just so, we get the component we need — cracklings.
Cheese must be kneaded, you can do it with a regular fork. Take a heat resistant form. Put mashed cheese on the bottom. On it is a layer of finished hominy, spread the cracklings on top.
Preheat oven to 200 degrees. Put the dish for 20 minutes. When you put on the table, you can season with pepper.
Hominy is different, in the form of porridge or bread. Prepares very quickly. However, in both cases, many put the same amount of salt. This is not entirely correct.
To make the Abkhazian hominy more tasty, salt it quite a bit than hominy, cooked in Moldovan style. And do not forget that salt must be added earlier than corn grits.
To check the readiness of the dish, in the cauldron vertically put the stick, which prevented the porridge and quickly twist it between the palms. If there are no traces of porridge on the stick, then the hominy is completely ready.
Before putting porridge, it is raked from the walls of the cauldron to the very center with a spoon dipped in water. After that, the porridge is left on the stove, then the cauldron is shaken a couple of times and turned over onto the board. They cut hominy with a thin waxed cord or a wooden knife.
The old version of serving: the dish is laid out in pieces on the boards, a slice of suluguni is stuck in each. Eat hominy hands, dipping a piece of cooked sauces. Option for lovers of cracklings: they must be distributed evenly over the entire surface.