World Cuisines

Mămăligă

Romania

Romania's golden polenta: cornmeal stirred into salted water until it sets into a sliceable loaf, served under sour cream, cheese and a fried egg — the country's edible foundation.

What it is

Romania's golden polenta: cornmeal stirred into salted water until it sets into a sliceable loaf, served under sour cream, cheese and a fried egg — the country's edible foundation. Ingredients: cornmeal, water, salt, butter; to serve: telemea cheese, sour cream, fried eggs, or as the bed for sarmale and stews. Recipe: 1) Bring salted water to a boil. 2) Rain in the cornmeal, whisking against lumps. 3) Stir with a wooden spoon (the făcăleț) for 20-30 minutes until it pulls from the pot. 4) Turn out; cut with a thread in the old way. Serve: hot, layered with cheese and sour cream (mămăligă cu brânză și smântână). Flavor: sweet corn, buttery, the perfect foil. History: maize came from the Americas in the 1600s and mămăligă replaced millet porridge as the peasant staple — so central it became a symbol of Romanian endurance. See also: Sarmale, Ciorbă de Burtă.

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