🌍 Eastern European recipesSide dish
Mămăligă
By Groceree
Also known as Romanian Polenta
Coarse cornmeal cooked in salted water until thick enough to turn out and cut with a thread, served with sour cream and salty feta (the nearest match to Romanian brânză), or alongside sarmale and stews. Romania and Moldova’s daily staple.
Last updated
- Servings
- 4 servings
- Prep
- 5 min
- Cook
- 30 min
- Total
- 40 min
Ingredients
coarse cornmeal250 g
water1 l
salt1 tsp
butter30 g
sour cream200 g
feta150 g
Instructions
- 01
Bring the to the boil with the in a heavy pot.
- 02
Pour in the in a thin stream while whisking constantly to prevent lumps.
- 03
Switch to a wooden spoon and cook over low heat, stirring often, for 20 to 25 minutes, until very thick and pulling away from the sides.
- 04
Stir in the .
- 05
Tip onto a wooden board and shape into a round with a wet spoon. Leave for 5 minutes to firm up.
- 06
Cut into wedges with a piece of thread and serve with and crumbled .
Notes
- Make it firmer than Italian polenta. It should hold its shape when turned out.
- Cut it with thread, not a knife, which sticks and squashes it.
- Leftovers are fried in slices, or layered with cheese and baked as mămăligă în straturi.
Nutrition per serving
- Calories
- 490 kcal
- Protein
- 12 g
- Carbs
- 51 g
- Fat
- 26 g
Estimated from the ingredients.
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