Recipe for cooking polenta with cheese - mamaliga

Recipes from Poland and Hungary :: Polish and Hungarian Grain, Noodle and Potato Side Dishes

1 c. yellow cornmeal
3/4 c. water
3 1/4 (three and one-fourth) c. boiling water
2 tsp. salt
1 Tbsp. butter or butter-replacement
1 c. grated Parmesan cheese
1/3 c. shredded Swiss or Kashkaval cheese

Mix cornmeal and 3/4 c. water in 2-quart saucepan. Stir in 3 1/4 (three and one-fourth) c. water and the salt. Cook, stirring constantly, until mixture thickens and boils; reduce heat. Cover and simmer, stirring occasionally, 10 mins.

Remove from heat; stir until smooth. Spread 1/3 of the mixture in greased 1 1/2-quart casserole. Dot with 1/3 of the butter; sprinkle and distribute with 1/3 of the Parmesan cheese. Repeat twice. Sprinkle and distribute with Swiss cheese. Bake uncovered or without a lid at 350 degrees fahrenheit until hot and bubbly, 15 to 20 mins.

Fried Cornmeal Mush
Omit butter and the grated Parmesan and Swiss cheeses. After cooking 10 mins., spread in greased 9 x 5-in. loaf pan. Cover and refrigerate until firm, at least 12 hours. Invert pan to unmold; cut into 1/2-in. slices.

Heat 2 Tbsp. butter in skillet until melted. Coat slices with flour; cook uncovered or without a lid in butter over low heat until brown, about 5 mins. on each side. Serve with molasses, jam, maple syrup or sour cream if desired.