Mămăligă cu Brânză
Sign in to rate this recipe.
The Tale of Mămăligă cu Brânză
Story updated
Mămăligă, a cornmeal porridge similar to polenta, became a staple across Moldova and Romania after corn arrived from the Americas in the 16th and 17th centuries, eventually replacing older grain porridges as the region's everyday starch. Served with brânză, sheep's cheese, it remains beloved peasant comfort food.
Ingredients
Scale:· 4 servings
- 2 cups coarse cornmeal
- 5 cups water
- 1 tsp salt
- 200g brânză (Moldovan sheep's cheese) or feta, crumbled
- 100g sour cream
- 2 tbsp butter
Instructions
- 1Bring the water and salt to a rolling boil in a heavy pot.
- 2Gradually whisk in the cornmeal in a steady stream to avoid lumps.
- 3Reduce heat to low and cook, stirring constantly with a wooden spoon, for 25-30 minutes until the mămăligă is thick and pulls away from the sides of the pot.
- 4Stir in the butter until melted and fully incorporated.
- 5Pour the mămăligă onto a wooden board or large plate and shape into a mound.
- 6Top generously with crumbled brânză and a dollop of sour cream.
- 7Serve hot, sliced with a string or thread as is traditional.
Want Cook Mode, your own recipe photos, and unlimited calculators?
Get Home Cooking ProComments
Loading comments…
Sign in to leave a comment.