Mămăligă
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The Tale of Mămăligă
Story updated
Mămăligă, Romanian cornmeal porridge, became a staple only after corn arrived from the Americas in the 17th century, gradually replacing millet as the peasant grain of choice. It remains a foundational side dish, often paired with cheese, sour cream, or stew.
Ingredients
Scale:· 4 servings
- 4 cups water
- 1 cup coarse cornmeal
- 1 tsp salt
- 2 tbsp butter
- 1/2 cup sour cream, for serving
- 1/2 cup crumbled feta or telemea cheese, for serving
Instructions
- 1Bring the water to a boil with the salt.
- 2Gradually whisk in the cornmeal in a steady stream to prevent lumps.
- 3Reduce heat to low and cook, stirring frequently with a wooden spoon, for 25-30 minutes until very thick and pulling away from the sides of the pot.
- 4Stir in the butter until melted and glossy.
- 5Pour onto a wooden board or into bowls and let set slightly.
- 6Serve topped with sour cream and crumbled cheese.
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