Mămăligă cu Brânză și Smântână
A comforting and traditional Moldovan dish featuring creamy polenta (mămăligă) served with salty sheep's cheese (brânză) and a generous dollop of sour cream (smântână). It's a staple in Moldovan households, often served as a side dish or a light meal.
🧂 Ingredients
- 200 g Cornmeal (medium grind)(Medium grind is traditional for a slightly textured mămăligă. Fine grind can be used for a smoother consistency.)
- 800 ml Water(Cold water is best for gradual incorporation.)
- 1 tsp Salt(Or to taste. Kosher salt or sea salt are good choices.)
- 200 g Sheep's cheese (brânză de oi)(Traditionally a salty, crumbly sheep's cheese. Can be crumbled or diced. If unavailable, a firm, salty feta can be used as a substitute, though the flavor profile will change.)
- 150 g Sour cream (smântână)(Full-fat sour cream is recommended for richness. A dollop is typically served on top.)
👨🍳 Instructions
- 1
In a heavy-bottomed pot or Dutch oven, combine the water and salt. Bring to a rolling boil over medium-high heat. The water should be vigorously bubbling.
💡 Tip: Using a heavy-bottomed pot helps distribute heat evenly and prevents scorching. Ensure the pot is large enough to accommodate the cornmeal without boiling over. - 2
Once the water is boiling, reduce the heat to low. Begin whisking in the cornmeal very gradually in a thin, steady stream. Continue whisking constantly as you add the cornmeal to prevent lumps from forming.
💡 Tip: Adding the cornmeal slowly is key to achieving a smooth texture. A whisk is essential here. - 3
Continue to cook the mămăligă over low heat, stirring frequently with a wooden spoon or a sturdy whisk. Cook for approximately 25-30 minutes, or until the mămăligă is very thick, creamy, and begins to pull away cleanly from the sides and bottom of the pot. It should have a consistency similar to thick porridge.
💡 Tip: Stirring is crucial throughout the cooking process to prevent the mămăligă from sticking to the bottom of the pot and to ensure it cooks evenly. Scrape the bottom and sides of the pot regularly. - 4
While the mămăligă is finishing, prepare the cheese and sour cream. If the cheese is in a block, crumble it into bite-sized pieces or dice it. Have the sour cream ready.
- 5
Serve the hot mămăligă immediately. Ladle generous portions into bowls. Top each serving with a good amount of crumbled brânză and a generous dollop of smântână.
💡 Tip: Mămăligă is best enjoyed piping hot. The heat from the mămăligă will slightly soften the cheese and warm the sour cream.
💡 Pro Tips
- ✓For a smoother mămăligă, use fine-ground cornmeal instead of medium grind. The cooking time might be slightly shorter.
- ✓If the mămăligă becomes too thick during cooking, you can thin it out by stirring in a little more boiling water, a tablespoon at a time, until the desired consistency is reached.
- ✓Brânză can be substituted with feta cheese if sheep's cheese is unavailable, though the flavor will be saltier and tangier. Adjust salt in the mămăligă accordingly.
- ✓A traditional way to serve is to turn the mămăligă out onto a wooden board and then top with cheese and sour cream.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For a heartier meal, top the mămăligă with a fried or poached egg.
- Add finely chopped fresh dill or parsley to the crumbled cheese before serving for an herbaceous note.
- Some variations include adding a knob of butter to the mămăligă while it's still hot for extra richness.