Mămăligă (Traditional Romanian Polenta)

👨‍🍳 Instructions

1. 1

   Bring the water to a boil in a heavy-bottomed pot or Dutch oven. Add the salt and stir until dissolved.

   💡 Tip: Using a pot with a thick base helps distribute heat evenly.
2. 2

   Slowly sprinkle in the cornmeal in a thin, steady stream (like rain) while whisking continuously. This helps prevent lumps.

   💡 Tip: Whisking constantly is key to achieving a smooth texture.
3. 3

   Reduce the heat to low and continue whisking for about 1-2 minutes as the mixture thickens.

   ⏱️ 2 minutes
4. 4

   Cover the pot and let the mămăligă simmer for 10-15 minutes, stirring occasionally to prevent sticking.

   ⏱️ 15 minutes

   💡 Tip: Stirring frequently is important, especially towards the end of cooking.
5. 5

   If using, stir in the butter until melted and fully combined for a creamier texture. Taste and adjust salt if needed.

   💡 Tip: For a softer, more porridge-like consistency, you can add up to 1/2 cup more water during cooking.
6. 6

   Serve the mămăligă hot, either spooned into bowls or poured onto a wooden board. It can be served soft or allowed to cool and set for slicing.

   💡 Tip: Mămăligă thickens as it sits. It can be reheated over low heat with a little added water and oil if needed.

💡 Pro Tips

• ✓Use medium-ground cornmeal for the best texture.
• ✓Don't stop whisking when adding the cornmeal to avoid lumps.
• ✓Mămăligă can be made softer or firmer by adjusting the water-to-cornmeal ratio.
• ✓Traditionally served with cheese, sour cream, stews, or meats.

🔄 Variations

• For a richer version, stir in crumbled telemea cheese or feta cheese towards the end of cooking.
• Serve with a dollop of smântână (sour cream) and a side of stew.