Mămăligă (Romanian Polenta)

About This Recipe

Mămăligă has been the staple food of Romanian peasants for centuries, often called 'the Romanian bread'. Made from yellow cornmeal, water, and salt, it is deceptively simple yet infinitely versatile. Historically, it was cooked in a ceaun — a cast-iron cauldron — over an open fire and stirred constantly with a wooden spoon. In Transylvania, it is traditionally served with brânză de burduf (a pungent sheep's cheese) and sour cream; in other regions, it accompanies stews and grilled meats. Mămăligă can be served soft and porridge-like, or allowed to firm up and sliced, grilled, or fried.

Ingredients

Serves 4

• 300 gcoarse yellow cornmeal
• 1 literwater
• 1 tspsalt
• 50 gbutter
• 200 gfeta or brânză de burduf (sheep's cheese)
• 200 mlsour cream, for serving

Instructions

1. 1

   Boil the water

   Bring 1 liter of salted water to a rolling boil in a heavy-bottomed pot or cast-iron cauldron.

2. 2

   Add the cornmeal

   Reduce heat to medium. Pour the cornmeal in a thin, steady stream into the boiling water, whisking constantly to prevent lumps from forming.

3. 3

   Stir and cook

   Switch to a sturdy wooden spoon. Stir continuously for 20–30 minutes over medium-low heat until the mămăligă pulls away from the sides of the pot and becomes very thick. The longer you cook it, the more flavorful it becomes.

4. 4

   Finish with butter

   Stir in the butter until fully melted and incorporated. Taste and adjust salt.

5. 5

   Serve

   Turn the mămăligă out onto a wooden board or serve directly from the pot. Accompany with crumbled cheese, a generous spoonful of sour cream, and any desired stew or roasted meat.

Variations

• •

  Add a handful of grated cheese directly into the mămăligă for a richer version.

• •

  Mămăligă cu ciuperci: serve topped with a garlic mushroom sauté.

• •

  Topped with a fried egg and bacon for a hearty breakfast.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Store leftover mămăligă in the fridge for up to 3 days. Slice and pan-fry or grill to reheat.

Frequently Asked Questions