📝 About This Recipe
Mamaliga is more than just a dish; it is the golden heart of Romanian rural life, a sun-colored porridge that has sustained generations. Unlike its Italian cousin polenta, traditional Mamaliga is slow-cooked to a dense, bread-like consistency that can be sliced with a string. This recipe elevates the humble cornmeal with rich butter and a hint of salt, resulting in a versatile, nutty, and deeply satisfying grain that serves as the perfect canvas for savory toppings.
🥗 Ingredients
The Grains & Liquid
- 2 cups Yellow Cornmeal (finely ground, high-quality stone-ground is best)
- 6 cups Water (filtered water for the cleanest flavor)
- 1.5 teaspoons Sea Salt (adjust to taste)
The Enrichment
- 4 tablespoons Unsalted Butter (high-fat European style preferred)
- 1/2 cup Sour Cream (Smântână) (for serving on the side)
- 1 cup Feta or Telemea Cheese (crumbled)
Savory Additions & Garnish
- 150 grams Smoked Bacon or Pancetta (diced and fried until crispy)
- 2 tablespoons Fresh Dill (finely chopped)
- 4 pieces Eggs (fried sunny-side up for topping)
- 2 pieces Garlic Cloves (crushed into a paste for Mujdei sauce)
- 1 tablespoon Sunflower Oil (for the garlic sauce)
👨🍳 Instructions
-
1
Select a heavy-bottomed cast iron pot or a traditional 'ceaun' (cauldron). This ensures even heat distribution and prevents the cornmeal from scorching during the slow-cooking process.
-
2
Pour the 6 cups of water into the pot and add the sea salt. Bring the water to a rolling boil over high heat.
-
3
Once boiling, take a small handful of the cornmeal (about 2 tablespoons) and sprinkle it into the water. This is an old shepherd's trick to prevent the water from boiling over.
-
4
Reduce the heat to medium-low. Begin pouring the remaining cornmeal in a very slow, steady stream into the center of the pot, whisking constantly with a wooden spoon or a wire whisk to prevent any lumps from forming.
-
5
Continue whisking for about 5 minutes until the mixture begins to thicken slightly and looks like a smooth slurry.
-
6
Lower the heat to the lowest possible setting. Cover the pot with a tight-fitting lid and let it simmer gently. The slow-cooking phase is crucial for the cornmeal to fully hydrate and lose its raw, gritty texture.
-
7
Every 10 minutes, uncover the pot and stir vigorously with a sturdy wooden spoon (traditionally a 'focale'). Ensure you scrape the bottom and the corners of the pot.
-
8
After about 30 minutes of slow cooking, the Mamaliga should be very thick. Add the 4 tablespoons of butter and stir until completely incorporated and glossy.
-
9
Continue cooking for another 10-15 minutes uncovered. The Mamaliga is ready when it starts to pull away from the sides of the pot and a crust forms on the bottom.
-
10
While the Mamaliga finishes, fry your bacon bits until crispy and prepare your fried eggs.
-
11
To serve traditionally, shake the pot gently to loosen the Mamaliga, then quickly invert it onto a large wooden board or a flat platter. It should hold its dome shape.
-
12
Let it rest for 2-3 minutes to firm up. Use a clean piece of sewing thread to slice through the Mamaliga, as a knife might stick to the hot starch.
💡 Chef's Tips
Always use a ratio of roughly 1:3 cornmeal to water for a firm Mamaliga; for a softer porridge, increase water to 1:4. If lumps form, don't panic—use an immersion blender for a few seconds to smooth it out before it thickens too much. For an authentic flavor, look for 'stone-ground' cornmeal which retains the germ and offers a deeper, nuttier taste. Don't wash the pot immediately after—the toasted crust left at the bottom (called 'prinsurs') is a delicious chef's snack when peeled off. Always stir in one direction to maintain a consistent texture and prevent the starch from breaking down unevenly.
🍽️ Serving Suggestions
Serve hot with a generous dollop of cold sour cream and a mountain of crumbled salty sheep's cheese (Telemea). Pair with 'Sarmale' (Romanian cabbage rolls) for the ultimate traditional feast. Top with a fried egg and crispy bacon bits for a hearty 'Mamaliga cu Branza si Smantana' breakfast. Serve alongside a bowl of 'Mujdei' (intense garlic sauce) and grilled trout or pork stew. Enjoy with a glass of dry white wine or a shot of Tuica (plum brandy) to open the appetite.