Mamaliga

Ingredients

• 3 cups water
• 1 cup cornmeal (Medium grind; do not use fine or coarse grind for the stated cooking time.)
• 1 tsp salt
• 1 tbsp butter (Optional.)

Steps

1. 1

   Place the water in a pot over high heat. Bring it to a boil, then add the salt.

2. 2

   Once the water boils, reduce the heat to medium. Slowly pour in the cornmeal while continuously mixing with a wooden spoon to incorporate it smoothly.

3. 3

   Add the butter if using it, and continue stirring with the wooden spoon.

4. 4

   Keep stirring for 10–12 minutes, until the mamaliga is cooked and thickened.

5. 5

   Smooth the surface of the mamaliga using the back of a spoon.

6. 6

   Remove the pot from the heat, cover it with a lid, and leave the mamaliga to steam for 4–5 minutes.

7. 7

   Return the pot to high heat for 1 minute. Listen for a faint popping sound, which indicates that the bottom of the mamaliga has loosened from the pot.

8. 8

   Flip the mamaliga out of the pot. If a small portion sticks, remove it with a spoon; the dish will still be delicious.

Notes

For best results, use medium-grind cornmeal. Coarse-grind cornmeal can be used, but the cooking time must be increased to 30–40 minutes. Traditionally, mamaliga may be cut with cotton string rather than a knife and served with cheese or sour cream; it is commonly eaten by hand.

Nutrition per serving

• side dish
• vegetarian
• Moldovan
• Romanian
• Eastern European
• stovetop
• gluten-free
• budget-friendly