This is the Romanian form of cornmeal mush that is called Polenta in northern Italy. If you make more than what you need right away, you can bake or fry it later on (check my other recipes), which is more delicious than the first day!
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1 inch ...
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- 1Place the cornmeal in a bowl and stir in 2 cups cold water. Mash any lumps with the side of a wooden spoon.
- 2In a large heavy saucepan, bring 4 cups water and salt to a boil.
- 3Gradually add the cornmeal, stirring constantly with a wooden spoon.
- 4Simmer for 10 minutes, stirring constantly until it becomes thick and hard to stir.
- 5Remove from heat.
- 6Dip the spoon in cold water, and push the cornmeal to the center of the pot. Put back over low heat for a minute or two (don't stir!) to release steam and loosen the mixture from the bottom of the pan.
- 7Turn the mamaliga onto a board.
- 8Smooth the surface with a wet metal spatula, spreading the mixture to form a rectangle about 1-2 inches thick.
- 9The traditional Romanian way to cup this into squares is with a taut string held between your thumbs and index finger. Slip it under the mamaliga and raise it quickly upward.
- 10The plain mamaliga can be served plain as is (great with stew), or top it with feta cheese. It can also be refrigerated for a day or 2, or frozen.
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Nutritional Facts for Mamaliga (Aka Polenta)
Serving Size: 1 (1824 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 36.8
- Calories from Fat 3
- Total Fat 0.3 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 391.9 mg
- Total Carbohydrate 7.8 g
- Dietary Fiber 0.7 g
- Sugars 0.0 g
- Protein 0.8 g