Mămăligă cu Brânză de Burduf și Mămăligă Prăjită

👨‍🍳 Instructions

1. 1

   In a large, heavy-bottomed pot, bring the water to a rolling boil. Add salt.

   💡 Tip: Ensure the water is vigorously boiling before adding cornmeal to prevent lumps.
2. 2

   Gradually whisk in the cornmeal in a thin, steady stream, stirring constantly to avoid lumps. Reduce heat to low and continue to stir.

   💡 Tip: Stirring is crucial to achieve a smooth consistency and prevent sticking.
3. 3

   Cook the mămăligă, stirring frequently, until it thickens and pulls away from the sides of the pot, about 20-25 minutes. It should be firm but creamy.

4. 4

   Stir in the butter and half of the crumbled brânză de burduf until well combined and melted.

   💡 Tip: Reserve some cheese for topping.
5. 5

   Pour the mămăligă into a greased shallow dish or baking pan and let it cool completely. Once firm, cut into cubes.

   💡 Tip: Chilling in the refrigerator will help it set faster.
6. 6

   Heat vegetable oil in a skillet over medium-high heat. Fry the mămăligă cubes until golden brown and crispy on all sides.

   💡 Tip: Do not overcrowd the pan; fry in batches if necessary.
7. 7

   Serve the hot, creamy mămăligă with the fried mămăligă cubes on top. Sprinkle with the remaining crumbled brânză de burduf.

   💡 Tip: This dish is best served immediately.

💡 Pro Tips

• ✓For a smoother mămăligă, sift the cornmeal before adding it to the boiling water.
• ✓Brânză de burduf has a strong flavor; adjust the amount to your preference.
• ✓Leftover mămăligă can be used for frying the next day.

🔄 Variations

• Add finely chopped dill or chives to the mămăligă mixture.
• Serve with a dollop of smântână (sour cream) on the side.