Grandmas Cornmeal Mush With Cheese Recipes

Steps:

• To prepare the Mamaliga, mix the cornmeal,and salt together with 1 1/2 c cold water and set it aside to soften.
• Bring 4 cups water to a hard boil.
• Add the cornmeal mixture to the boiling water, stirring constantly.
• When the Mamaliga begins to thicken, cover, and cook over lower heat, for about 30 minutes, stirring periodically; do not allow Mamaliga to burn. Now you are ready for the cheese.
• Divide the butter into 3 equal parts.
• Divide the grated cheese into two equal parts.
• Divide the cooked cornmeal into two equal parts.
• To a casserole dish, add 1/3 of the butter and 1/2 of the cooked cornmeal.
• Add an additional 1/3 of the butter, and 1/2 of the grated cheese.
• Add second 1/2 of the cooked cornmeal, butter and cheese.
• Top with the sour cream.
• Bake 1 hour at 350°F.

Steps:

• 1. Bring water to a boil in an oven-proof pan. When boiling, add salt and pepper and remove from heat.
• 2. Stirring constantly, slowly trickle cornmeal into water. Stir well, to eliminate lumps. Return to heat and bring back to a boil. Turn down the heat and cook slowly until the mush thickens, about 20 minutes, stirring often. It should be about the thickness of thick cake batter - if too thick, stir in a bit more water.
• 3. Melt butter, pre-heat oven to 350. Pour butter to cover bottom of baking dish. Spoon in half of the cornmeal mush to cover bottom of baking dish. Spread half of the sour cream over the mush,then sprinkle with half of each cheese. Repeat the layers - mush, sour cream, cheeses.
• 4. Place in the oven for a few minutes, just until the cheeses are melted and the top is lightly browned. Serve and enjoy!

Steps:

• Mix together cornmeal, water, and salt in a medium saucepan. Cook over medium heat, stirring frequently, until mixture thickens, about 5 to 7 minutes.
• If using as cereal, spoon mush into bowls and serve with milk and sugar, if desired. If frying, pour mixture into a loaf pan and chill completely. Remove from pan, cut into slices, and fry in a small amount of oil over medium-high heat until browned on both sides. Serve with sauce of your choice.

Steps:

• Heat oil in a large saucepan over medium heat. Add cornmeal and saute, stirring constantly, for about a minute so that the grains are coated with oil. Add the broth and bring the liquid to a boil over medium heat, whisking all the while. When cornmeal comes to a simmer, it will bubble up vigorously. Quickly put a lid on saucepan, turn heat down to very low and cook the cornmeal until it no longer tastes raw, about 20 minutes.

Steps:

• 1. Bring 3 cups water to a boil slow boil. Add salt.
• 2. Stir cormeal into 1 c. cold water until well blended.
• 3. Slowly pour the cornmeal mixture into the boiling water.
• 4. Cook over med to low heat until mixture begins to thicken, stirring constantly.
• 5. Add butter and contine to cook and stir - stirring less often, until you see the mush going "plop" in the pan. It should be very thick.
• 6. This can be cooled a bit and poured into 2 buttered loaf pans - about 3 in. deep. Let set up. Put into the refrigerator to cool.
• 7. The next day, take out of pans and slice in 1 in. slices and roll in flour, dusting lightly. Fry in a non-stick pan, lightly greased. Cook until the slice is hot inside and, hopefully, lightly brown.
• 8. Serve warm with syrup or eggs. Some people like it hot in a bowl, sweetened.