Mamaliga
Coarse cornmeal cooked into a firm, sliceable mass, turned out and cut with string rather than spooned — Romania's peasant bread substitute, coarser and firmer than Italian polenta.
Vegetarian
⚠ Contains: Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 2 cups coarse cornmeal
- 6 cups water
- 1 tsp salt
- 2 tbsp butter
- 1 cup branza (sheep cheese) or feta, crumbled
- 1/2 cup sour cream
Steps
- Bring the water to a boil with the salt.
- Gradually whisk in the cornmeal in a steady stream to avoid lumps.
- Reduce heat to low and cook, stirring frequently with a sturdy spoon, for 25-30 minutes until very thick and pulling cleanly from the sides of the pot.
- Stir in the butter.
- Turn the mamaliga out onto a wooden board and let it firm up for a few minutes before slicing with a piece of thread or a knife.
- Serve with crumbled branza and a dollop of sour cream.