Hominy from corn groats in Moldovan

Original, beautiful, useful, inexpensive! Hominy from corn groats is a Moldovan national dish, it is unsweetened, often used as a side dish to meat, fish or poultry. It can be made from corn flour or cereals. The finished hominy is a bright golden color.

Maria

Recipe author

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Composition / ingredients

servings:

Corn groats

200

Water

500

Butter

Turmeric (optional)

0.25

Salt

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 2 g

Fats 12 % 3 g

Carbohydrates 81 % 21 g

114 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 1 h

Step 1:
How to cook hominy from corn groats? Prepare the ingredients. There are very few of them, the main ones are cereals and water. The oil that is added at the very end of cooking, choose high-quality, corresponding to GOST, the taste of porridge will depend on its taste. Turmeric is not a mandatory ingredient at all, I added it for a richer color.
Step 2:
Rinse the corn grits thoroughly until clean water. This must be done to wash all the starch from the corn, otherwise the finished hominy will be bitter.
Step 3:
Put the corn grits in a saucepan with a thick bottom or a cauldron. Add turmeric and salt.
Step 4:
Pour in hot water and mix.
Step 5:
Put the saucepan on high heat and bring to a boil. Then reduce the heat to a minimum. Cook the grits for about 7 minutes, stirring occasionally so that the grits do not burn from the bottom.
Step 6:
As soon as the visible liquid evaporates and the porridge begins to bubble, start stirring it constantly. Thus, boil the hominy for about 10 minutes until thick.
Step 7:
Then remove the saucepan from the fire.
Step 8:
Add butter to hominy, mix.
Step 9:
Smooth the surface of hominy with a spatula.
Step 10:
Cover the saucepan with a lid and cool the porridge at room temperature.
Step 11:
Turn the cooled porridge onto a plate.
Step 12:
Cut hominy into portions using oiled thread or a knife. It is necessary to oil the knife, since hominy sticks strongly to the blade. Hominy is served with sour cream, cheese, cottage cheese, bacon, bacon.
Step 13:
Bon appetit!

Hominy is a traditional Romanian dish that was very popular among peasants, but later hominy became widely known not only in Romania, but also in Moldova, Abkhazia and other countries. In the Caucasus, this dish is called “gommi”, and in Ossetia it is called “hominy kyeber”, which literally means “a piece of life".
Hominy used to be cooked in a cast-iron pot. Corn flour, salt and water were used for cooking. Currently, the basis of the recipe is the same products that were used many years ago. Perhaps only the dishes and the cooking method have changed.

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).

Important! Read all the secrets of choosing and the subtleties of its preparation in the article about corn groats .

For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.