What for a dish - porridge?This question was considered in a TV show “ Galileo “ it interested me. The plot of the program consisted that five cooks made the favourite porridges. It is what this dish is only not! Porridge can be eaten with milk, fruit, berries, vegetables, fish and meat. Of course, the most widespread porridges are buckwheat, rice, wheat, well and oat. They very often meet in everyday life.
But is also such about which very few people heard. I considered a little from them.
Mashevy porridge. This dish from Uzbekistan and India. Masha prepares from beans, or they are called still beans mung. Can prepare also with meat, and maybe without it - excellent option for vegetarians. These beans - a protein source.
For example, Indian option of porridge of a kichara, spicy vegetarian dish. Represents rice mix with cleared we wave also the spices fried in oil, sometimes with addition of vegetables. Differs in ideal comprehensibility and balance of nutrients. It is considered that this food easily is digested, gives strength and resilience, feeds all tissues of a body, helps with clarification and rejuvenation of cages. Kichari is used by yogas during cleaning programs.
One more interesting porridge - polenta . This dish from Italy. Prepares from cornmeal. There was this porridge in the 16th century when corn grits was brought to Europe from America. At first polenta was food of peasants, however then became very popular dish. It is necessary to cook it minutes 30 - 40, constantly stirring slowly, before solidification. It is given soft or firm, cut on pieces. Polenta is also fried on a grill or in oil, baked, do it sweet, salty or sharp. Still it is possible to add mushrooms, anchovies, meat and other products to porridge.
Hominy . One of those porridges which was considered in “ Galileo “. It is abruptly stirred up trouble from cornmeal. Is the Moldavian, Romanian, Abkhazian and West Ukrainian national dish. To taste and appearance differs from all other porridges. It is cut on pieces by a waxed thread or a special wooden knife. Prepares in the special way from water, salt and cornmeal in a chugunka by means of a special stick - a mixer.
As well as polenta, a hominy was the main food of peasants and the poor, but only it replaced with itself bread. At preparation for the use instead of bread the hominy becomes more dense and, as well as the Italian polenta, can be cut on pieces.
At preparation for other purposes a hominy happens more liquid.
In the last decades this dish became popular and is widespread in many restaurants. Porridge to a table with sour cream and sheep cheese is served. Also bacon, eggs, mushrooms can be added. Sometimes the hominy is crumbled and given with milk. Do of it corn flat cakes, roasting on oil or on fat.
As the hominy was used instead of bread, it is a part of very large number of dishes. One of such dishes is stuffed cabbage with a hominy . Other dish - bulz , representing the baked balls from a hominy with sheep cheese and oil inside.
As it is described above, porridges happen the most different: firm, dense, liquid, salty and sweet... What unites them? They are tasty and useful dishes.