📝 About This Recipe
Mămăligă is the quintessential rustic staple of Romania, a sun-colored cornmeal porridge that has nourished generations with its humble elegance. Traditionally cooked in a cast-iron kettle, this versatile dish transitions from a creamy, porridge-like texture to a firm, sliceable loaf that serves as the perfect canvas for rich dairy and savory meats. Its subtle, nutty sweetness and comforting warmth make it more than just a side dish; it is a culinary embrace from the Carpathian Mountains.
🥗 Ingredients
The Base
- 2 cups Yellow Cornmeal (Stone-ground or coarse-grind for authentic texture)
- 6 cups Water (Filtered water is preferred)
- 1.5 teaspoons Sea Salt (Adjust to taste)
- 3 tablespoons Unsalted Butter (High-quality European style)
The Traditional Toppings
- 1 cup Telemea or Feta Cheese (Crumbled; a salty sheep's milk cheese is most authentic)
- 1/2 cup Smântână or Sour Cream (Full fat for the best experience)
- 150 grams Bacon or Pancetta (Diced and fried until crispy)
- 1 tablespoon Fresh Dill (Finely chopped for garnish)
The Garlic Sauce (Mujdei)
- 4-5 pieces Garlic Cloves (Peeled)
- 2 tablespoons Sunflower Oil (Or any neutral oil)
- 2 tablespoons Warm Water (To thin the sauce)
- 1/4 teaspoon Salt
👨🍳 Instructions
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1
In a heavy-bottomed pot, preferably a cast-iron 'ceaun' or Dutch oven, bring the 6 cups of water and salt to a rolling boil over high heat.
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2
Once the water is boiling, take a small handful of the cornmeal and sprinkle it into the water; this is a traditional trick to prevent the water from boiling over.
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3
Reduce the heat to medium-low. Begin pouring the remaining cornmeal in a very slow, steady stream with one hand while whisking constantly with the other to prevent lumps.
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4
Continue whisking for about 3-5 minutes until the mixture begins to thicken and the cornmeal is well incorporated.
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5
Switch from a whisk to a sturdy wooden spoon or a traditional 'frecău' (thick wooden dowel). Lower the heat to the lowest setting.
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6
Cover the pot and let the mămăligă simmer for about 20-25 minutes. Every 5 minutes, uncover and stir vigorously, scraping the bottom to ensure nothing burns.
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7
While the cornmeal is simmering, prepare the 'Mujdei' by crushing the garlic cloves with salt into a paste, then whisking in the oil and warm water until emulsified.
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8
Fry the diced bacon in a separate skillet until the fat has rendered and the bits are golden-brown and crispy. Set aside.
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9
After 25 minutes, the mămăligă should be thick and pulling away from the sides of the pot. Stir in the 3 tablespoons of butter for a silky finish.
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10
Continue cooking for another 5-10 minutes uncovered. The mămăligă is ready when a wooden spoon inserted vertically into the center stays upright.
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11
To serve traditionally, shake the pot slightly to loosen the edges, then quickly invert the pot onto a large wooden board or flat platter.
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12
Let it rest for 2 minutes to firm up. If it's very firm, use a clean piece of sewing thread to slice it into wedges rather than a knife, which can stick.
💡 Chef's Tips
For a smoother texture, use a fine-grind cornmeal, but for the most authentic mouthfeel, stick to stone-ground coarse meal. Always add the cornmeal slowly; adding it too fast is the number one cause of unwanted lumps. If the mixture looks too dry before the cornmeal is cooked, whisk in a little extra boiling water. To get a beautiful crust, you can pan-fry slices of cold, leftover mămăligă in butter the next day. Don't skimp on the salt; cornmeal is naturally bland and needs proper seasoning to bring out its sweetness.
🍽️ Serving Suggestions
Serve hot with a generous dollop of cold sour cream and a mountain of crumbled sheep's cheese. Pair with 'Sarmale' (Romanian cabbage rolls) for the ultimate traditional feast. Top with a fried egg and the crispy bacon bits for a hearty breakfast or lunch. Serve alongside a rich beef or mushroom stew to soak up the savory juices. Enjoy with a glass of dry white wine or a shot of traditional Țuică (plum brandy).