2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
With the help of cornmeal you can prepare many delicious culinary temptations. Cornmeal is not only suitable for making porridge, you can make very tasty katmi from it.
You need 1 teaspoon of cornmeal, 2 cups of white flour, 2 cups of milk, 4 eggs, 1 teaspoon of liquid cream, 1 cube of yeast, a pinch of salt and a pinch of sugar.
Pour the warm milk into a bowl, mix the yeast in it, add the flour and mix everything very well. Cover the bowl with a towel and leave warm.
After an hour and a half, add the beaten egg yolks with the sugar and salt, mix everything and leave to rise again.
Beat the egg whites in the snow and mix them with the whipped liquid cream.
When the dough rises for the second time, carefully mix the egg whites with the cream and let stand for twenty minutes.
Then fry the katmi in hot oil, sprinkling a few drops of oil on the non-fried side of the katma before turning.
Serve with salty or sweet filling, pouring a little melted butter over each katma and then adding the salty filling - grated boiled eggs or grated yellow cheese and cheese.
Crispy polenta with rosemary becomes very tasty, but it takes some time to prepare. In a liter and a half of boiling salt water add a thin stream of cornmeal - 250 grams.
Boil over low heat, rubbing every five minutes with a wooden spoon from the walls of the vessel. After about half an hour, remove from the heat.
Add a handful of grated yellow cheese, salt and pepper to taste and spread the polenta on a greased pan in a layer about 3 centimeters thick.
After cooling, the polenta is sprinkled with a little cornmeal and cut into pieces measuring 2 by 2 centimeters.
Fry the pieces in a deep fryer or in a special frying basket, which you dip in a large amount of fat heated to 180 degrees. Add rosemary to the fat while frying the sliced polenta - this will make it fragrant. Serve sprinkled with salt.
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The corn product is obtained by grinding corn to achieve a powdery texture in the form of flour or semolina. We can find it in a different color range - from yellow, white, blue or red, depending on the variety of corn that is used. Unlike wheat flour, corn flour does not contain gluten, which makes it suitable for use by people suffering from celiac disease (gluten intolerance).
