The Romanian mamaliga, or a much better boiled porridge made usually from corn flour

[Dacul]

Just seen that we got a member that is half Irish and half Romanians.
So I am addressing this thread to him,especially.
And me was thinking, that is quite official, that besides the Slavic-Balto-Slavic group of European languages, there is the Germanic group of people and languages and there is the Celto-Italic group of languages and people.
Now, English is a language that has most of the words of Romance origins but has more Germanic grammar.
But the sonority is clearly more towards Celto-Italic languages.

Now, this Celto-Italic group of people and languages do not have too much in common.
Ok, Italians,Belgians,French,Iberians and British and Irish people have the R1B-M269 paternal lines and blood group 0.
But We,Romanians, no idea if we have any R1B-M269 ,I seen we have some R1B-S21 and plenty of I2-din.
We Romanians, neither have mostly blood group 0, as the other Celto_italic people have.

But what we got besides our language is Mamaliga!
Mamaliga is just a better boiled porridge made from corn flour.

[Dacul]

Now how to make Mamaliga (which is similar to Italian Polenta):
There are two ways of this.
The fast way and the slower and better way.
For both ways, is better to have some good quality corn flour (integral corn flour is best) and a decent pot.
The pot should have more thicker walls.
A pot of stainless steel is quite ok.
The capacity should be at least 2 liters.
You also need a bigger wood spoon, for whisking (sorry I do not know these English terms).
The fast recipe:
Put 4 to 5 measures of water into the pot.Let it cover until it starts to boil.
Forgot to add - use 1 measure of corn flour.
If you have a heater that gives a lot of heat like the classical gas cooker methinks is better to use 5 or 6 measures of water to 1 measure of corn flour.
When is boiling,remove the cover and put as much salt as is needed to have a good taste.
Pour the corn flour slowly while while constantly whisking.
You also need to reduce the intensity of the heat, so you do not get your water vaporized.
If you do not pour the flour properly, you will get "lumps" of not mixed with water corn flour.
After you got an uniform composition,continue whisking, until you made like 10 minutes whisking it.
After, cover it and let it boil for 30 minutes.

From 5 to 5 minutes remove the cover and mix it/whisking it.


The other recipe suppose to put the corn flour into cold water, but for that you need a lot of time and you need to have a source of heat that is not very intense, otherwise the water will vaporize and you will mess things.

You can eat this Mamaliga/Polenta with fried eggs, fried meat, fried sausages,fried fish.
With cheese etc.
Or if it is lent, there is a Romanian dish based on beans, that I do not know exactly how to cook it.

[Daco Celtic]

My Grandma made great mamaliga. It's best to make it from scratch with corn meal instead of buying pre-made polenta. For those unfamiliar with mamaliga, it's basiclly the Romanian version to Italian polenta.

[Aspirin]

Mamaliga is life

[Dacul]

Just a short notice, if you want a great mamaliga (applies as well for Porridge) boil the corn flour (or what you are using for your porridge) at least 30 minutes.
After the water starts to boil, you need a good source of heat, that will give a moderate quantity of heat, enough to keep the water with the flour in it boiling.
In this way, the water will not vaporize so you can boil flour a lot.
If your heat source is too intense, put more water .
My father made a very good mamaliga by boiling it 50 minutes.

[Dacul]

And sorry for the British Kelts and Irish Kelts, but they took Porridge from Dacians Mamaliga,when they passed through Romania and Balkans towards North West Europe, but they did not learned to make it proper.
Dacians did not had corn flour in those times, they were making mamaliga of Millet flour and Oats flour.
So ,sorry, Porridge is not Keltic typical food, is just few boiled Mamaliga taken from Dacians made from oats ,not from oats flour.
So is a more primitive Mamaliga, this porridge.

[Ülev]

I live near the place where 'Polish Romanians' settled after WWII so I know the good taste of mamaliga

In the 1930s, the Polish community in Romania was estimated at around 80,000. people. During the Second World War, Poles from Bukovina joined to the Romanian army, the Wehrmacht ally. Many men did not return from the war, died on the eastern front or were sent to Soviet labor camps.

more in polish language here:
http://www.polskaniezwykla.pl/web/pl...-bukowiny.html

[Crimean]

I live near the place where 'Polish Romanians' settled after WWII so I know the good taste of mamaliga

I also tried, a neighbor (and my mother's friend) come from the Moldovan hinterland, when I lived in the Crimea, our families often went to visit each other.
Great food, sort of alternative bread.

[Ülev]

– Kultywujemy tradycje i obyczaje naszych przodków z terenów dawnej Rumunii poprzez tańce, śpiewy, gwarę i kuchnię. Gotujemy na przykład mamałygę, potrawę z kaszy kukurydzianej i mąki, z dodatkiem warzyw i sera – mówi pani Małgorzata.

- We cultivate the traditions and customs of our ancestors from the areas of former Romania through dances, songs, dialect and cuisine. We cook, for example, mamaliga, a meal of cornmeal and flour, with the addition of vegetables and cheese - says Ms. Małgorzata.

https://zary-zagan.regionalna.pl/ps-...a-na-pasionku/