Mamaliga
Ingredients
- 3 C. coarse corn meal
- 8 C. vegetable stock
- 2 tsp. Kosher salt
- 3 large carrots, sliced thin lengthwise
- 1 lb. spinach leaves
- 8 oz. Chevre (soft goat cheese)
- 4 Tbs. Parmesan cheese, grated
- 4 Tbs. butter
Directions
Bring stock and salt to a boil in stainless steel pot. Add cornmeal in a steady stream, whisking constantly until water returns to a boil. Lower to a simmer and cook 20 minutes, stirring well every 5 minutes or more. Add butter and Parmesan cheese and mix well. Pour into baking pan that has been lined with plastic wrap. Spread chevre over cornmeal. Line cornmeal evenly with steamed carrot slices and steamed spinach leaves. Cool 15 minutes in refrigerator. Using the plastic wrap, form the Mamaliga into a large roll. Chill until cool enough to slice. Can be made the day before. Heat 3/4 inch slices in steamer. Serve over swirl of basil oil.
Basil Oil
Ingredients
1/2 C. extra virgin olive oil
1/4 C. basil leaves, blanched
Directions
Blanch and cool basil leaves. Remove the stems. Combine with olive oil in the blender and process until combined and smooth. Strain and place in a bottle.
