Mămăligă is a traditional Romanian dish made from cornmeal or polenta, similar to the Italian dish. It is a versatile and hearty meal that can be served as a side dish, main course, or even dessert. The consistency of mămăligă can range from creamy and smooth to firm and crumbly, depending on how long it’s cooked for.
Mămăligă is often enjoyed with traditional Romanian ingredients such as sour cream, cheese (feta or brânză), and various types of meat stews, like sarmale (stuffed cabbage rolls) and tocane (pork roast). A popular dessert variation is pârjoală de mămăligă, a type of polenta cake.
Here’s a simple recipe for traditional Romanian Mămăligă:
Ingredients:
– 2 cups cornmeal (fine or medium grind)
– 6 cups water or broth (adjust the amount depending on your preference)
– 1 tsp salt (or to taste)
– 1 tbsp oil (optional, can use butter instead)
– Garnish: sour cream, cheese (feta or brânză), and fresh parsley (optional)
Instructions:
1. In a large pot, bring the water or broth to a rolling boil over high heat.
2. Gradually stir in the cornmeal while continuously whisking to avoid lumps and ensure a smooth texture.
3. Reduce the heat to low-medium, and continue to cook the cornmeal mixture, constantly stirring it for about 40 minutes or until the desired consistency is reached (the time can vary depending on the consistency you prefer). The longer you cook it, the creamier and thicker your mămăligă will be.
4. Add salt to taste during cooking or at the end. You can also add a tablespoon of oil or butter for extra flavor if desired.
5. Once you’re satisfied with the consistency, remove the pot from heat, cover it with a lid, and let it sit for about 10 minutes. This will help the mixture to thicken further.
6. To serve, spoon the mămăligă onto plates and garnish with sour cream, cheese, and fresh parsley if desired. Enjoy!
Text model: dolphin-mistral
Image model: RealisticDiffusion
