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Mămăligă
Romania
Romania's ancient staple. Predates the potato. Eaten by Romanian peasants for centuries.
Romanian polenta — coarse cornmeal cooked until very thick, served with sour cream, fried egg and cheese. Romania's ancient staple, eaten for centuries before potatoes arrived.
Prep
5 mins
Cook
20 mins
Difficulty
Easy
Calories
525 kcal
Serves
4
Calories are an estimate based on ingredients used
Ingredients
400gcoarse yellow cornmeal
1.2Lwater
1 tspsalt
50gbutter
sour cream, feta and fried eggsto serve
Method
1
Bring water to boil with salt. Pour in cornmeal gradually, stirring vigorously.
2
Cook on low heat 15-20 minutes, stirring often, until very thick.
3
Add butter. Stir.
4
Turn out onto a board. Serve with sour cream, cheese and egg.
Chef's Tip
Traditional mămăligă is cut with a thread, not a knife — it shows authenticity.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.