Mămăligă cu Brânză Sărată și Smântână
A staple Moldovan dish, this is a simple yet satisfying preparation of mămăligă (cornmeal porridge) served with salty sheep's cheese and a generous dollop of sour cream. It's a fundamental part of the Moldovan culinary identity.
🧂 Ingredients
- 200 g Cornmeal(medium grind)
- 800 ml Water
- 1 tsp Salt
- 200 g Brânză sărată(salty sheep's cheese, crumbled)
- 200 g Smântână(sour cream)
👨🍳 Instructions
- 1
In a heavy-bottomed saucepan, bring the water and salt to a rolling boil.
💡 Tip: Using a heavy-bottomed pot helps prevent scorching. - 2
Gradually whisk in the cornmeal in a thin, steady stream, stirring constantly to prevent lumps from forming.
💡 Tip: A whisk is essential for the initial incorporation of cornmeal to ensure a smooth texture. - 3
Reduce the heat to low and continue to cook, stirring very frequently with a wooden spoon, for about 20-30 minutes, or until the mămăligă is thick, smooth, and pulls away from the sides of the pot.
💡 Tip: Stirring is key to achieving a creamy consistency and preventing the mămăligă from sticking to the bottom. - 4
Once cooked, remove the mămăligă from the heat. You can serve it immediately or let it cool slightly.
💡 Tip: Some prefer to let the mămăligă cool and then slice it, while others enjoy it piping hot. - 5
To serve, spoon generous portions of hot mămăligă onto plates. Top each serving with crumbled brânză sărată and a dollop of smântână.
💡 Tip: The salty cheese and creamy sour cream perfectly balance the cornmeal.
💡 Pro Tips
- ✓The quality of the cornmeal significantly impacts the final texture. Medium-grind is traditional.
- ✓If the mămăligă becomes too thick, you can stir in a little hot water or milk to reach your desired consistency.
- ✓Brânză sărată can be quite salty, so taste it before crumbling and adjust the salt in the mămăligă accordingly.
🔄 Variations
- Add a knob of butter to the mămăligă while it's still hot for extra richness.
- Serve with fried onions or garlic for added flavor.