Bring the water and salt to a rolling boil in a large pot. Traditionally, a cast-iron pot (ceaun) is used.
Mămăligă (Romanian Cornmeal Porridge)
- Preparation - 5 minutes
- Cooking - 20-30 minutes
- Servings: 4
- Country: Romania
Historically, Mămăligă was a substitute for bread and a staple food. Depending on the cooking time and the ratio of flour to water, it can be liquid like a mush, medium-thick (for a side dish), or very thick, which is cut with a thread (e.g., for layering with cheese – Bulz).
When preparing, it is important to stir continuously to prevent lumps from forming and to keep it from burning on the bottom of the pot.
Ingredients
I. For the Mămăligă
- 1.2 l Water
- 300 g Corn grits/meal (Polenta)
- 1 tsp Salt
II. For Serving (optional)
- 1 to taste Sour cream/Crème fraîche
- 1 to taste Sheep's cheese/Brânză or Feta
- 20 g Butter
Instructions
Step 1: Preparing the Water
Step 2: Adding the Cornmeal
When the water is boiling, reduce the heat to medium and slowly, while stirring constantly with a wooden spoon, pour in the cornmeal. Be careful not to form lumps.
Some cooks place the spoon in the center of the pot and only pour the cornmeal around it. They then let it boil and only start stirring after 5 minutes.
Step 3: Cooking
Reduce the heat to minimum and cook for 20-30 minutes. The porridge must be stirred regularly, especially towards the end of cooking, to prevent it from scorching. For a creamier Mamaliga, cook longer.
The porridge is ready when it easily pulls away from the sides of the pot and has a thick, firm texture.
Step 4: Serving
You can serve Mămăligă directly from the pot as a side dish (e.g., with Sarmale).
If you want to slice the Mamaliga, invert it onto a damp wooden board and cut it with a thread or a wooden knife.
As a stand-alone dish, serve hot Mamaliga with a knob of butter, topped with cheese, and a spoonful of sour cream (Mămăligă cu brânză și smântână).