BABANESE-MAMALIGA-BOBOTA

Ingredients

For the porridge (instead of the puff pastry):For the porridge (instead of the puff pastry):
5 kg of fine corn flour400 g of fine corn flour
2 kg of oil1 teacup of oil
1 raki cup of saltsalt
3 kg of waterlittle water
For the filling:For the filling:
1 kg chopped dry onion or 2 kg chopped fresh onionsa little chopped dry or fresh onion
3 water glasses of chopped dill or fennela little chopped dill or fennel
½ kg chopped leeka little chopped leek
½ teaspoon saltsalt
½ kg oila little oil
5 kg finely chopped, various greens of our preference (spinach, chard, chard, cauliflower, lapata, poppies, pine nuts and other wild or tame greens of the current season)400 g. finely chopped, various greens of our preference (spinach, chard, chard, cabbage leaves, lettuce, poppies, poppies, xinanthus and other wild or tame greens of the current season)

Execution

1.In a suitable bowl, add the ingredients for the porridge, water, salt, oil and cornflour, stirring to make a thick porridge, not runny.
2.In another suitable bowl, add the filling ingredients and knead and mix them very well, until they "fall" and wilt perfectly.
3.Grease a suitable baking pan with plenty of oil and sprinkle with cornflour.
4.Pour half of the batter into the baking pan, creating a thin layer.
5.Drain and keep the liquid that the greens will have extracted.
6.Pour all of the vegetable filling onto the pan batter and spread evenly over the entire surface.
7.Gently press the filling to create a smooth surface.
8.Cover the filling with the rest of the batter evenly, pressing with your hands so that it goes everywhere and penetrates the greens a bit.
9.If the porridge is too hard, sprinkle with the liquids that you kept from the greens.
10.If the porridge is runny, sprinkle the surface with a little cornflour and then pour a little oil over the surface.
11.Bake at high temperature for one hour, until well browned (dry).
12.Cut the pie into small pieces better when it cools down.
13.Tip:
14.This pie because of its great ease of preparation is called "lazy man's pie", because it does not need a pastry.
15.Served with yoghurt hot or cold. It is pleasantly eaten throughout the day as breakfast or brunch or even as a meal.
16.In addition to the ingredients listed, one can replace the water with milk or add feta cheese, or eggs to the porridge or herbs of one's choice. Thus we have the choice of fasting and seasoning pies.
17.You can add some fine semolina to the cornmeal, or add it to the greens. It makes a good difference.
18.It is just as tasty with hard flour, if you don't have cornmeal.
19.Instead of using porridge, you can make the process even simpler by pouring the flour into the base of the pan and sprinkling with oil and water. Repeat the same on the surface of the greens, as long as the liquid is absorbed by the cornmeal.
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