If you have recently returned from Georgia, then you keep the best memories of the national cuisine. To re-experience the pleasure received, we will prepare dishes of national cuisine at home.

And let's start with hominy! It is on the menu of many local restaurants. They cook it in every Georgian house.

Corn - the queen of fields and restaurant menus

Since ancient times, people have been growing corn, which does not require the creation of special conditions, gives good yields, and is easy to process. And most importantly - cooked in a certain way, its grains saturate well and at the same time have a beneficial effect on the human body. The healing properties of cereal have been known for a long time, it is no coincidence that it is also used for medicinal purposes.

Available and inexpensive corn today is no longer perceived only as food for the poor. Dishes from it are very tasty and popular, therefore they are also included in restaurant menus.

Mamaliga - corn porridge

The most famous corn dish is porridge. In Italy it is called polenta, for Georgians it is gomi, in Moldova and Romania it is hominy. The latter name became the generalized name of the product.

Every nation has its own cooking recipes. But the main feature does not depend on the recipe and the country where it was created. The porridge should be very thick - this is the culinary law for gomi!

Thanks to this, hominy is eaten not only as a side dish or a second course. After it cools down, the food is cut and eaten instead of bread.

Mamaliga in Georgian

Georgian porridge is a solid dish. Its preparation does not take haste or carelessness. But all efforts are rewarded in full!

The main ingredient of the folk dish

To prepare gomi, you need a minimum of ingredients. Its basis is corn products.

In the western regions of Georgia, where gomi is a traditional dish, they say that it is better to cook porridge from white corn, but flour from the usual yellow grains can also be used.

What is the best way to cook hominy

Crushed or ground corn should be properly boiled, become soft and tender. Therefore, the food is cooked over low heat. It is also important to use the "correct" dishes in which the contents will warm up well, but will not burn.

A cauldron is best suited for this. Its advantages include thick walls and a semicircular bottom, which allows the contents to warm up evenly not only at the bottom, but also near the walls of the dishes.

TIP: during the cooking process, the contents of the cauldron must be constantly stirred. This is done with a large wooden spatula (or shallow spoon) on a long handle, which should be prepared in advance.

Mamaliga: Georgian recipe and cooking method

Ingredients

The required number of products is determined based on the volume of the cauldron. For a pot with a capacity of 1.5 liters (12 glasses of water) you will need:

• Corn grits (coarse grinding) - 500 g.
• Corn flour - about 750 g.

It is not customary for Georgians to salt hominy. Porridge gets its taste due to special additives that are used when it is served.

How to cook hominy in Georgian

Cooking delicious gomi is not difficult if you use the method familiar to Georgian cooks and check your actions with a photo.

Sequencing

• The groats are properly washed in several waters.
• Water is poured into the cauldron to 2/3 of the volume. You can use cold water, you can pour boiling water.
• Grains are poured into the water, put on a small fire, brought to a boil and boiled until the structure of the groats begins to collapse.

TIP: after boiling, during the entire process of cooking hominy, the contents of the pot must be constantly stirred vigorously, preventing it from burning or thickening on the walls of the dish.

• If the corn is not yet cooked, but has already thickened, you should add a little cold water there. Liquids are allowed to warm and boil on the surface, and then stirred, making the consistency less thick.
• After the integrity of the grains is broken, and they become sticky, you need to add flour to the cauldron. Do not pour out all the cooked flour at once. Part of it is poured on the surface of the cooked cereals, and then mixed, driving into mamalyga. The amount of flour is determined individually. The more it is added to the pot, the thicker the porridge will be.
• Hominy in Georgian is ready when, with stirring, it begins to separate from the walls of the cauldron on its own.

TIP: hominy can be cooked without cereals, based only on cornmeal. In this case, all the flour is poured into the cauldron at once, without dividing into parts. This will ensure the same degree of readiness of the main ingredient of the dish.

What to serve with hominy in Georgian

To enjoy the taste of Georgian hominy, it must be served correctly. Numerous photos will tell you the best option for filing.

Hominy with suluguni

In Georgia, hominy is usually eaten with cheese. Sliced ​​suluguni is added to the portion laid out on a plate. You can use regular or smoked cheese. Some housewives put them upright. But it is better to place them horizontally in a plate, trying to move it into the middle of the hominy so that it melts. The amount of cheese is determined by taste: from 2 to 4 pieces of suluguni.

Supplement Options

You can also knead (or grate) some of it and mix with pepper or chopped herbs. Then a small ball is formed from the resulting mixture and placed in the center of the plate.

Other food additives are salted cottage cheese combined with chopped mint and a small amount of adjika.

• Hominy is usually eaten hot. Moreover, the pot is emptied immediately, all the contents are laid out on plates.
• If a lot of porridge was cooked and it was not possible to eat it right away, you can cut the thickened hominy and eat it instead of bread.
• Chunks of hominy can be fried in oil and then eaten with sour cream, adjika or other sauce. The corn slice gets extra flavor when fried with cheese or eggs.

Do you want to please your family and guests by arranging a Georgian feast? Be sure to include hominy on the menu! Offer gomi instead of bread with meat, fish, sauces. And be sure to tell us that low-calorie hominy manages to slow down the aging process, lower cholesterol levels, and have a beneficial effect on cardiovascular activity.

Bon appetit!

Georgian step-by-step recipe for GOMI - a popular dish from Samegrelo, which is made from wholemeal cornmeal. In appearance and consistency, gomi resembles porridge. This is a very tasty dish with slices of suluguni cheese and butter, which is prepared in all Georgian families. See another similar recipe -.

Ingredients

• 200 g coarse cornmeal,
• 4 tbsp fine cornmeal,
• 400 g suluguni cheese (can be replaced with Imeretian cheese or mozzarella),
• 40 g butter,
• 1.5 liters of water (milk),
• 1 tsp salt.

Cooking

In a cast iron skillet, add cornmeal and salt.

Pour in water, mix thoroughly, put on fire and cook over low heat, stirring often, for 20-25 minutes.

After 20-25 minutes, add 4 tbsp. spoons of finely ground cornmeal. Cook over low heat, stirring vigorously continuously, cook for 5-7 minutes. The finished gomi should look like the photo below.

Pour hot gomi on plates, add chopped cheese and butter. Many people like to eat gomi with peanut sauce.

Mamaliga from corn grits is a very healthy, satisfying, nutritious dish. Since ancient times, this cereal has been considered a product that replaces bread. Before corn was introduced, hominy was made from millet. But with the advent of corn, millet was no longer used, since hominy comes out of cornmeal much tastier, and besides, it is more nutritious.

Mamaliga from corn grits is a very healthy, satisfying, nutritious dish

Corn porridge is very high-calorie and satisfying.

Contains many vitamins: retinol, thiamine, riboflavin, niacin, pyridoxine, folic acid, tocopherol, biotin. It also contains minerals: calcium, iron, magnesium, potassium, sodium, phosphorus. Therefore, such porridge:

• favorably affects the body;
• improves digestion;
• cleanses the body of toxins;
• helps to lower cholesterol levels;
• favorably affects the cardiovascular system;
• improves the condition of hair, skin, nails;
• stabilizes the work of the nervous system;
• gives strength, invigorates, increases efficiency and mood.

Hominy - porridge from corn grits (video)

Hominy Recipes

There are a lot of hominy recipes. It is prepared in different countries. In Italy there is a dish called polenta. This is also a kind of hominy. Only the final dish comes out not as thick as ours. Georgians cook gomi, Romanians have hominy.

Corn grains are crushed and cut into different sizes. There are 1, 2, 3, 4th grade of grain grinding, and the 5th is flour. In different countries, a variety of tasty and nutritious dishes are prepared from corn grits of a certain variety.

This is the national dish of Moldova. Porridge is cooked only in cast-iron thick-walled dishes. Use cereals, water, salt. Groats should be finely ground or generally cornmeal (grade 5). The ratio of cereals and water should be equal to 1: 3. When the water boils, you need to salt, pour corn flour in a thin stream. It must be constantly stirred so that it does not burn. To do this, a wooden rolling pin is placed in the center of the cauldron. The porridge should boil slightly for 25-30 minutes, then reduce the gas or reduce the heat to a minimum, continue cooking until the liquid has completely evaporated and until the desired density is obtained. At the same time, porridge should not stick to the rolling pin. It is pulled out and cut into pieces with a thick thread. To do this, the thread is hooked from the bottom and cut from the bottom up, crosswise.

Traditionally, Moldovans eat it with their hands. Topped with butter, sour cream.

It is customary to use such porridge with sour cream, cottage cheese, cheese. You can bite with herbs, vegetables, bacon, eggs, mushrooms. It already depends on taste preferences or national traditions. It is eaten instead of bread with many dishes.

The recipe for making hominy is budget. It will take a little money for the porridge itself. But to spice it up with something special, you will have to allocate a certain amount.

It will be difficult to prepare the dish, because it will take a long time to mix it so that lumps do not form. The more often you cook porridge, the faster your hand will get used to physical activity.

According to another method, it can also be boiled in milk:

1. To do this, you need to prepare a glass of milk, 2 glasses of water, 2 glasses of finely ground cereals, salt, butter (50 g), about 400 g of fat with streaks of meat, sheep cheese.
2. Pour milk into a saucepan or thick-walled pan, bring to a boil. Pour water into it. Boil again. Salt quite a bit.
3. When foam appears in the liquid, pour in a thin stream of cereal or cornmeal.
4. The grain remains in the center of the dish, no need to stir. It is necessary to reduce the fire to a minimum and wait until it swells.
5. The grain is swollen. Now you need to move the pan to the table. Take a pusher and start kneading the porridge so as to capture and knead all the lumps. It is necessary to mix it thoroughly, turning it over, prying it well from the walls and bottom, there should not be any dry missed lumps of cereal. At first, the porridge will be wet, viscous. But gradually it will absorb all the moisture and become thick.
6. Then you need to add a piece of butter, then the porridge will become more elastic, it will be easier to form sausages from it.
7. Next, you need to put the pan back on the stove on the weakest fire. Let the porridge steam for 15 minutes, remove the lid to evaporate the liquid.
8. The resulting hominy should be thick, steep, dense.

How to quickly cook corn porridge (video)

Mamaliga in Georgian

This dish is also popular in Georgia. Mamaliga in Georgian is called gomi. It is often used instead of bread. Store-bought corn is not suitable for this dish. In the market, if you ask for grits for gomi, they will definitely sell what you need. Usually these are two types of cereals - cornmeal and coarse grinding.

Recipe for hominy from cornmeal and grits grade 3-4:

1. Pour cold water into a saucepan or cauldron. First, carefully pour a large cut into it, followed by flour. You need to constantly stir so that there are no lumps. Flour should be taken less than cereals.
2. After the container should be put on medium heat, cook for 2 hours. It is necessary to constantly rub and stir the mass thoroughly throughout the entire cooking, preventing flour and cereals from clumping.
3. When the water boils away, and the porridge loses the taste of raw flour, you can remove the dishes from the stove. The porridge will come out thick, dense, without lumps.
4. Serve it on a plate, putting inside 2-3 pieces of suluguni cheese, brynza, Adyghe cheese. They eat porridge with their hands.
5. Gomi can be served with other dishes - satsivi, kharcho, shurpa. Only each dish should be in a separate plate, they cannot be mixed.

By experimenting, you can learn how to cook hominy, select proportions, feel the readiness of porridge, and then a cooked dinner will always delight your family and guests. There are a large number of recipes. It is distributed throughout the world.

What is hominy and how can it be prepared? This dish is traditional in Georgia, it is a very thick corn gruel. It is still used instead of bread in the western regions of Georgia. Initially, hominy was prepared from millet - Italian millet. A similar corn dish is extremely popular and loved by Moldovans and Romanians. In addition to the fact that hominy is unusually tasty and original, it is quite healthy, so you should find out a step-by-step recipe for its preparation.

This dish can be considered unique, since salt, flour, cornmeal or cereals, pork fat, and water are used for its preparation. When hominy is ready in Georgian, it can be eaten like bread or porridge. Many women who live in Georgia have been making this delicacy for a long time. It is important to note that hominy goes well with cottage cheese, cheese, various syrups and sauces. There are many ways to serve corn treats, each of which can surprise with a new and very original taste.

If you use the traditional recipe for Georgian hominy, then you will need a thick-walled cauldron for cooking. To stir the dish during cooking, you do not need to use a spoon, for this you need a thin rolling pin.

Despite many years of tradition regarding the method of cooking hominy, modern women have gotten used to cooking the dish in an ordinary saucepan. Nobody argues with the fact that this dish will differ from the classic Georgian hominy. However, your household will not be able to break away from the next serving of corn treats. It is important to note that the total cooking time may take at least one hour.

Ingredients

To prepare hominy in Georgian, you will need the following ingredients:

Cooking

1. Prepare all the necessary products, as well as equipment that may be needed during the cooking process. First of all, it is a saucepan, two plates and a frying pan. Send the frying pan to the stove, place the pre-cut bacon in it. It is very important that fat is rendered out of it.

2. At this time, you can take a saucepan and pour 3 cups of purified water into it, add ½ teaspoon of fine salt. At this stage, a tablespoon of melted fat is added, the pan is sent to the stove.

3. Pour in the corn grits after the water is heated, but does not reach a boil. If desired, cereals can be replaced with cornmeal, it all depends on your desires and taste preferences.

4. Then you need to follow certain instructions so that the Georgian hominy is correct. First you need to stir the contents of the pan periodically. After the cereal swells, you need to stir constantly, without stopping. Often, Georgian women use a wooden spatula or rolling pin for this. If you do not have such appliances in the kitchen, do not despair, you can use a regular spoon. The only condition is to mix without stopping until you get a thick and viscous consistency that resembles dough.

5. Transfer the finished hominy to a plate, using a spoon, smooth the surface of the dish.

6. Cut any proposed cheese, decorate the dish. The main highlight is that the porridge is still hot, so the cheese will begin to melt and soak the hominy with its aroma and taste.

7. There is another way to submit. To do this, cool the corn treat, cut into pieces of the same size and fry in hot oil.