Mamaliga is a national Romanian food, but you may find it with Turkish, Italian, Hungarian and other cuisines for sure, also known around as ‘polenta’.
This recipe comes from my Turkish roots. I remember sleeping over at grandma’s house, and those mornings waking up to find freshly made warm mamaliga on the table covered in sizzling butter and salty, tangy crumbled Feta (brinza) cheese… –ohhhh… just perfect!
For the Mamaliga
1 1/2 cups cornmeal
1 teaspoons salt
4 cups cold water
For the toppings
2 Tbsp butter
4 Tbsp sour cream
1cup Feta cheese -crumbs
½ tomato- finely chopped
Bring 4 cups water to a boil in a pot, add salt.
Add the cornmeal to the boiling water, stirring constantly, bring it to boil again, reduce heat to low and simmer for 3-5 minutes. Turn off. With the spoon kind of divide the mixture in to three equal parts.
To platter or casserole dish add 1/3 of the cooked cornmeal, spread
Add ½ Tbsp. melted butter, spread over the cornmeal layer
Add 1 Tbsp. Feta cheese, spread over the butter
Repeat previous tree steps two more times
Top with tomatoes and sour cream.
White Fish and Vegetable Casserole
White Fish and Vegetables baked in the flavorful tomato sauce.
This recipe makes any white fish juicy and delicious. Makes a fantastic meal when served with white jasmine rice or pasta.
6 white fish fillet (cod, tilapia, swai,)
1 large onion
2-3 large red bell peppers- different colors- julienned
1 can (28oz) crushed tomatoes
2 cloves of garlic, crushed
1 tsp. Old Bay seasoning
Salt and black pepper
1 cup all-purpose flour
1/2 cup olive oil
Cut fish fillets into serving sizes. Season with salt and pepper and half of the Old Bay seasoning.
Mix flour with rest of the Old Bay seasoning, add some salt and black pepper.
Dip fish fillets into seasoned flour mixture and coat well on all sides.
Place coated fish into pan with 1-2 tablespoon preheated oil.
Fry until fish is golden brown on each side. (fish doesn’t have to be cooked all the way at this point)
Preheat the oven to 350 degrees.
In a skillet, heat 1 Tablespoon of oil on medium high heat and add the onions to the skillet. Sauté the onions for about 5 minutes, until they are soft.
Add the bell peppers, crushed tomatoes and garlic. Season with salt and pepper. Cook for about 5 minutes.
Spread a thin layer of vegetable mixture on the bottom of the deep baking dish.
Place a layer of fish over the vegetables.
Spread some more of the vegetables mixture over the fish.
Continue layering until you finish the remaining fish and vegetable mixture.
Cover with aluminum foil and bake in the oven for about 40-45 minutes. Fish should flake easily with a fork and vegetables soft
Serve hot or cold.