Prep 5 mins
Cook 15 mins
The history of this dish is a little fuzzy for me. My grandfather & grandmother came from Romania and I always cooked this for my grandfather. My father also enjoyed eating this, and I remember that they told me that they use to eat this in the "old country". We always served this with sour cream, cottage cheese and sugar, My MIL whose family came from Russia used to mix the cornmeal in a glass with a little water, so that there would be no lumps. I usually make it with water and a little milk, it also can be made with just water.
- 2 cups water
- 2 cups milk
- 1 teaspoon salt
- 1 cup yellow cornmeal
- 1⁄4 cup unsalted butter or 1⁄4 cup unsalted margarine
- freshly grated parmesan cheese (optional)
- sour cream (optional)
- cottage cheese (optional)
- In a saucepan combine water, milk, salt, cornmeal & unsalted butter or margarine.
- Bring to a boil, stirring constantly.
- Cook until butter is melted and mixture is thick, about 15-20 minutes.
- Serve topped with a spoonful of cottage cheese and sour cream.
- Marmaliga can also be served plain with a little sugar or with freshly grated Parmesan cheese.
this is actually great, smooth and the flavor is not bland at all. i served it with sour cream and along side of grilled chicken and it was a great change from rice or potatoes. my late ex mil would have approved.
I make polenta all the time and this is similar. I LOVE this. Total comfort food. I don't use the parm cheese, just a scoop of sour cream and a scoop of cottage cheese. I like to top it with a little cinnomon and sugar. Thanks for a great recipe.
Thank you for the memories of my BABA and her dinners...Ukrainian ancestry....mamalegia used instead of potatoes, as chunks in soup, with a mushroom sauce over top...all great dinners