👨‍🍳 Instruktioner

1. 1

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

   💡 Proffstips: 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.

   💡 Proffstips: 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.

   💡 Proffstips: 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.

   💡 Proffstips: 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.

   💡 Proffstips: 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.

   💡 Proffstips: This dish is best served immediately.