This thick, dense polenta is made with corn meal (the coarser the better), water, and a bit of butter to make it slip-slide out of the bowl you set it in. Traditionally Mamaliga is sliced into slabs with a string or fishing line. Traditionally, you’d serve it with sour cream and cheese, and it is much appreciated on the side of nearly any dish, especially the locally adored sour soups (like borscht).
| Servings |
| 3-4 people |
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This thick, dense polenta is made with corn meal (the coarser the better), water, and a bit of butter to make it slip-slide out of the bowl you set it in. Traditionally Mamaliga is sliced into slabs with a string or fishing line. Traditionally, you’d serve it with sour cream and cheese, and it is much appreciated on the side of nearly any dish, especially the locally adored sour soups (like borscht).
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Ingredients
- 3 cups water
- 1 cup yellow cornmeal (medium or coarse ground)
- salt , as needed
- butter to grease bowls
Servings: people
Units:
Instructions
- Bring the water to a happy boil in a medium pot and stream in the cornmeal, whisking as you go. Season with a smattering of salt, to taste.
- Cook, stirring often (eventually switching to a wooden spoon), until the mamaliga pulls away from the side of the pot and you can stick a wooden spoon in it and it stays standing straight up. Reduce heat if it begins to spatter and sputter.
- Butter up one large or several small bowls.
- Let cool completely. Loosen around edges by pulling slightly with fingertip away from the edge of bowl. Once turned out, you may slice with fishing line or similar waxy thread.