Georgian dish hominy. Georgian gomi step by step recipe

Today I will talk about my favorite dish, which is a decoration of any table, be it a festive or just an everyday family dinner.
Gomi- the highlight of the program the main character today's topic. Gomi, she is mamalyga - a Georgian mushy dish with cheese (more often - suluguni, although you can take any: smoked suluguni, Imeretian or any other pickled)
What do you know about hominy? Do you like it? Have you tried it? Did you cook it?
In my family Gomi I cook without waiting for any holidays. This is a completely self-sufficient dish. Cheese, vegetables and wine, this is how, in a simple way, we get a delicious and satisfying lunch.

If you want to learn how to cook Gomi, + also learn how to choose the right corn flour - welcome under cat.
Gomi- the dish is elementary in composition, all you need is high quality corn flour

and coarse corn grits a + cold water.

I cook gomi in such a cast-iron pot (and I advise you - since this is the most suitable dish for this purpose).

So, we figured out what to cook and what to cook. Now it's up to the little thing - to choose correct flour. I adopted this experience from my husband Gio. We do not buy it in packages, but immediately go to the market and there is just a huge assortment. Eyes run up, it seems that everyone has the same, each seller praises his product ... But, flour is different for flour. So, we go to the counter (flour in Georgian markets is sold in a slide), just pinch it with two fingers (from above) and squeeze it with our fingers ... Good flour after such manipulations will not crumble, it will remain in the same position. the photo is clearly visible.

If the flour has passed such a test control, then we can safely buy from the same seller and coarsely ground corn grits (usually sold together in separate slides).

My recipe Gomi designed for this boiler (see photo above, capacity about 3L)
1 kg - coarsely ground corn grits
1.5kg - corn flour (with a stock)

We start by rinsing the corn grits very well and putting the prepared ones on the bottom of the iron pot.

Pour cold water to 2/3 of the height of the boiler. Cover with a lid and set to simmer over medium heat. Boil the cereals well - time from 40 minutes to 1 hour.

When the cereal is well boiled, it remains liquid. Now it is the turn of the flour. Add it in portions (in a glass). This should be done quickly, mixing it intensively.

For cooking gomi, they use a special wooden spatula ...

Flour will go away less than cereals. I can't say how many glasses of flour will be required in your case, everyone should be able to determine the density of gomi himself.

The main thing is not to pour it right away.:. let flour boil, 15-20 minutes ... Then add again. Boil - stir and, if necessary - add.

The difficulty of cooking gomi is only in one thing - you need to apply physical strength and constantly interfere (your hands get tired from habit, but you don't notice this with experience).

So how do you define readiness?
1. Stick a wooden spatula into the gomi, it should not fall, it remains in the same position.
2. A crispy crust is formed along the edge of the boiler (see photo)

The total cooking time for gomi (in my case) is about 2 hours.

Gomi is traditionally served on portioned plates, for each portion - 2-3 slices of cheese.
Cheese in hot "porridge" melts remarkably and we end up with such a viscous piece

Mamalyga, as you know, is called the traditional Georgian thick corn porridge... By the way, in some regions of Georgia it is used to this day as bread. Initially, hominy was prepared from Italian millet (millet). This dish is eaten and cooked with pleasure in other countries, for example, in Romania and Moldova. The very name of the porridge comes from their language, but the Georgians call mamalyga - gomi.

Mamalyga is an inexpensive, healthy and easy-to-prepare dish. You can add dishes such as lobio or chicken liver in Georgian. In this case, you will also receive an inexpensive, but very tasty menu.

Many years ago, Georgians were preparing millet hominy... However, they used an unusual millet, rather Italian. And then corn drove it out. In the 1940s, not only millet, but also corn was sown in Georgia.

In Russia, millet hominy was made until the time when corn flour appeared on the free market. It is worth noting that it does not taste the same as in Georgia.

If you prefer millet hominy, then it is better to immediately fry it with cheese.

Ingredients:

• corn grits - 1 part;
• water - 3.5 parts (for example, if you take 2 glasses of cereal, then you need 7 glasses of water);
• cheese (suluguni or other).

Cooking method

Georgians cook according to the recipe white hominy corn grits... She has a slightly different taste than usual. For example, we take 5 cups of corn grits (this is 650 grams, that's enough about 5-6 servings) and 17 glasses of water. Depending on the grits and the fire, you may need more water. Initially, use the rule: less water is better than more. After all, when the cereal is boiling, you can add water to it, if necessary. But if there is too much water, you will have to evaporate it for a long time.

Information for salty lovers: hominy after boiling, do not eat salted. You can only slightly add some salt to the water at the very beginning of cooking. Many people prefer not to add salt at all. After all, cheese should be salty in this dish.

So, they poured water over the cereal and put it on a small fire. Bring the porridge over low heat until cooked until the water boils away. Try hominy, if the cereal is boiled, then the porridge is ready. Everything is very simple!

The cooking time for this recipe will depend on the intensity of the fire, the size of the cereal and the quality of the cereal. Therefore, the cooking time varies from 45 minutes to 1.5 hours. In the above proportions, the porridge is cooked for 1 hour and 15 minutes.

You can choose the thickness of the porridge yourself, depending on your preferences. But remember that hominy should not be liquid. It should not flow like rice milk porridge. When laying out hominy on plates, it should form a non-spreading slide.

After boiling, hominy must be stirred, otherwise there is a possibility of lump formation. And during further cooking, the upper layers of the porridge will not receive enough heat compared to the lower ones.

For the convenience of mixing hominy, it is better to use a wooden spatula called chogani. Generally, you can use any paddle which you have at home. The main condition: it should not be too thin, otherwise it may break.

There is an opinion that this porridge needs to be added with corn flour, or if it is not there, then semolina. Let's figure it out. The purpose of adding flour is to thicken the mass. This is necessary in cases where you have purchased large cereals. However, the factory groats that you find on the shelves in stores are usually small, therefore you do not need to add flour, the porridge will be thick anyway.

Corn crunches

After cooking the porridge, you can make another dish - corn crunches. This is also simple, uncomplicated, but very tasty dish.

After you've spread out ready-made porridge on the plates, there is still a lot of hominy left on the sides of the pan. Place this saucepan on a low heat. The porridge on the walls will dry out, fried and turn into crispy delicious crust ... Your crunches are ready! They break off easily from the sides of the pot. Such crunches are very fond of children.

How to serve hominy on the table

As we already said, hominy should be laid out on a plate in a slide. We insert pieces of cheese into the hill - suluguni or imeruli. Mamalyga is applied with a chogani spatula. So that the porridge does not stick to the shoulder blade, the chogani should be periodically moistened in cold water.

You don't need to cook hominy for several days. Anything prepared according to the recipe should be eaten immediately. Do not store hominy in a saucepan. And if there's anything left, fry it. Mamalyga is served and eat while it's hot.

Cheeses

The factory suluguni, although it is a pathetic copy of the real suluguni, is still suitable for us to add to the porridge. You can use feta cheese, Adyghe cheese and other types of cheeses. The main condition is for the cheese to melt and be salty. Many people think that Western European cheeses do not go well with hominy. By the way, try adding salted cottage cheese or cottage cheese with mint and adjika to hominy.

What do they eat this porridge with

As we have already mentioned, in some regions of Georgia mamalyga is used as a substitute for bread. In this regard, it is eaten with almost all dishes.

Porridge goes well with lobio or fried pork... Tkemali, tomato satsebeli, for example, made from the correct tomato paste, and adjika with sour cream.

You can not invent anything, and eat this porridge without anything. If you have anything left, fry the porridge with cheese and eggs.

Usually porridge is fried in a pan with cheese. For some, this is the preferred cooking method.

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

Let's start with hominy! It is on the menus of many local restaurants. It is also prepared in every Georgian home.

Corn - the queen of fields and restaurant menus

Since ancient times, people have been growing corn, which does not require special conditions, gives good yields, and is easy to process. And most importantly, when 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 the cereal have been known for a long time, it is no coincidence that it is used for medicinal purposes.

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

Mamalyga - corn porridge

The most famous dish from corn is porridge. In Italy it is called polenta, for Georgians it is gomi, in Moldova and Romania it is hominy. The latter name has become the generic name for the product.

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

Due to this, hominy is eaten not only as a side dish or as a main dish. After it has cooled down, the food is cut and eaten instead of bread.

Mamalyga in Georgian

Georgian porridge is a solid dish. Its preparation does not accept 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. It is based on corn products.

In the western regions of Georgia, where gomi is traditional dish, claim 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 well boiled, 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 evenly warm up not only at the bottom, but also at 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) with a long handle, which should be prepared in advance.

Mamalyga: Georgian recipe and cooking method

Ingredients

The required amount 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 serving it.

How to cook hominy in Georgian

It is not difficult to cook delicious gomi if you use the usual method for Georgian cooks and check your actions against the photo.

Sequencing

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

TIP: after boiling, during the entire cooking process of the hominy, the contents of the pot must be constantly vigorously stirred, not allowing it to burn or thicken on the walls of the dishes.

• If the corn has not yet been cooked, but has already thickened, add a little cold water... The liquids are allowed to warm up and boil on the surface, and then mixed, 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 cereal, and then mixed by driving into the hominy. The amount of flour is determined individually. The more it is added to the pot, the thicker the porridge will be.
• Mamalyga in Georgian is ready when, with stirring, it begins to independently separate from the walls of the cauldron.

TIP: hominy can be cooked without cereals, on the basis of only corn flour... In this case, all the flour is poured into the cauldron at once, without dividing it into parts. This will ensure that the main ingredient in the dish is cooked to the same degree.

With what to serve hominy in Georgian

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

Mamalyga with suluguni

In Georgia, it is customary to eat hominy with cheese. Suluguni sliced ​​into slices is added to the portion, laid out on a plate. You can use regular or lightly smoked cheese. Some housewives put them vertically. But it is better to place them horizontally in a plate, trying to push 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 - salted cottage cheese combined with chopped mint and a little adjika.

• It is customary to eat hominy 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 additional flavor when fried with cheese or eggs.

Do you want to please your family and guests by arranging a feast in Georgian? Be sure to include hominy in the menu! Offer gomi instead of bread for meat, fish, sauces. And be sure to tell us that low-calorie mamalyga 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 GOMI - popular dish from Samegrelo, which is prepared from coarsely ground corn flour. By appearance and the consistency of gomi resembles porridge. This is a very tasty dish with slices of suluguni cheese and butter, which is cooked in all Georgian families. See another similar recipe -.

Ingredients

• 200 g of wholemeal cornmeal,
• 4 tablespoons finely ground corn flour,
• 400 g of suluguni cheese (can be replaced with Imeretian cheese or mozzarella),
• 40 g butter
• 1.5 liters of water (milk),
• 1 tsp salt.

Preparation

Add the coarse cornmeal and salt to a cast iron skillet.

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. tablespoons of finely ground cornmeal. Simmer over low heat, stirring vigorously continuously, cook for 5-7 minutes. The finished gomi should look like the photo below.

Pour gomi hot into bowls, add sliced ​​cheese and butter... Many people like to eat gomi with peanut sauce.