I love polenta, but twice and I did get something like glue.

Cornelia if you know how I like eating mush ... I have not done from 2d. I have to do. Thank you!

Rennie when do you ask me and I ate.

girls I've never eaten yet and I am going to try, but ... to see when it will be :)

And I have not eaten, but I was ashamed to admit. My mother hates him and never has done. Still tells how as there was nothing else to eat, it is just swallowing and flowed and tears. Romanians is the national dish, right? Hominy. Or wrong?

For Romanians do not know, but in all parts of Bulgaria eat polenta. Great love it.

A .. :) see who will go visit :) And incidentally recently Speaking of hominy and a family friend said that his mother makes it way in which it writes Cornelia. And put then on top of cheese or bacon you ... :) Very tasty either.

In different parts eat differently. I ate it with bacon, cheese, yogurt, somewhere flooded with sweetened milk, abs different tastes and all I liked. As for the guests - Welcome! I present to you a large saucepan, long rolling pin and ... confuse hominy. I will izyazhdyaneta.

To tell the grandmother of my husband was doing incredible polenta - divided it 3 - with cheese and oil Overdone with paprika with fresh milk and Sahar, sprinkled with sugar and flooded with oversmoke oil - can you wonder who the -napred to eat ... I now do it with instant polenta and you have become vkusnichak ...

When I was a kid, we went in with the rest pa. Ribaritsa- Teteven. My father was fishing and landlady, Auntie Ivanka, made polenta, which raztilashe the small round table and cut it, we sat on the small three-legged chairs and everything was so delicious. I will never forget the smell of this house with tempered floor rugs and colorful bowls hardened.

I was surprised that this recipe cause so many comments, but when I read them I realized that we all love old Bulgarian recipes. Bulgarian say, because for many years done in our land hominy, with variations in different regions. I am glad that all you wish to prepare and I suggest you think about when and where to gather. I mean ... I take!

OOO :) Cornelia only imagine how mush will have to do .. :) The more I read the comments, the more I priyazhda :)

Rennie has described exactly the ways in which our Montana end use it. I, to the dismay of others, you love it in the full combination - with cheese, Overdone oil with red pepper, pour sweetened milk! Various tastes. Years ago I was doing Swat and greaves / now do with fried bacon /.

Long ago I had not done this very mush and my delight. The recipe is super.

I love polenta, but I fear that this fine flour will be my lumps ... So do it with Malaysian (Romanian meal, but wholesale). Will have to dare to try this recipe. Thank you for it ...

Hello, my grandmother as prominent Rodopchanka makes often hominy and mostly come as our guests. She told me when I gave a trick. Corn we buy at the store is almost always with expired or bitter so my grandmother used semolina as fully replace corn or brashtno half. -lower Becomes very successful and not so thick. Soon I tried with cornmeal and regretted. Flour though it was under warranty bitter and amazing since I listen and I do like her. Try. Semolina is more coarse. Do not worry about lumps. I do so, put in boiling water once the entire amount immediately and with a wooden spoon to mix and start to deliver lumps. Finally out well. If it is thick, add a little hot water. We sometimes add greaves or my fictional version of fried sausages. Try all versions! :)

My great-grandmother already dead told me how in our village Polk. Serafimovo ate mainly polenta and when it was so expensive and there is not enough in it are adding cooked and mashed potatoes. In this region make a living and so far with the potatoes and beans.

zhivyah12g. in the city Rudozem and there learned to make polenta, but must concoct potatoes in the same water and put the flour and do it in the same manner as described in the recipe, it is ready in a baking pan which smyatyam that will accommodate the amount of oil Fry knock 2-3 eggs and top kachamak range. Put her baking pan of cooking plates of very low heat just to catch otdolo crust and top Fry oil spills and splinter cheese

I did half a dose and it was very nice polenta, ate it with masaltse and Cheese! :)

Amazing yummy, no matter what will be served! :)