Mamaliga Cu Branza (Cornmeal Mush With Cheese)
photo by Rita1652
- Ready In:
- 1hr 30mins
For the Mamaliga
- 1 1⁄4 cups cornmeal
- 1 3⁄4 teaspoons salt
- 5 1⁄2 cups cold water
For the cheese
- 1⁄4 lb butter
- 1⁄2 pint sour cream
- 3⁄4 lb cheddar cheese, cheese, grated. (medium or old, your choice)
- To prepare the Mamaliga, mix the cornmeal,and salt together with 1 1/2 c cold water and set it aside to soften.
- Bring 4 cups water to a hard boil.
- Add the cornmeal mixture to the boiling water, stirring constantly.
- When the Mamaliga begins to thicken, cover, and cook over lower heat, for about 30 minutes, stirring periodically; do not allow Mamaliga to burn. Now you are ready for the cheese.
- Divide the butter into 3 equal parts.
- Divide the grated cheese into two equal parts.
- Divide the cooked cornmeal into two equal parts.
- To a casserole dish, add 1/3 of the butter and 1/2 of the cooked cornmeal.
- Add an additional 1/3 of the butter, and 1/2 of the grated cheese.
- Add second 1/2 of the cooked cornmeal, butter and cheese.
- Top with the sour cream.
- Bake 1 hour at 350°F.
Questions & Replies
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Hi Toolie, am way overdue in writing my review, please forgive me! I too, stopped at Step 4 - cheddar cheese just doesn't cut it for me! I thought about adding cottage cheese instead or maybe even Guyere, maybe next time. The dish that they make here with corn meal mush is Tamal en Cazuela, that the residents love - so we will continue you playing around with the Romanian version, because those are my roots, too! Thanks again for posting, Diane :=)
A very similar dish is often served in South Africa at barbecues, known locally as "Paptert" (pronounced "puptaert") It may also include bacon, mushrooms or any other savoury ingredients, in addition to the cheese. Popular in the central and northern regions where maize (corn) is grown but not so much in the south or east where maize is not a staple.
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