A traditional Moldovan meal, yet very easy to be cooked. You should know that this cornmeal porridge is similar to Italian polenta. As it is a very tasty food (not to mention healthy!), it is served not only in the family, but also in very fancy restaurants. Also, there are many ways to prepare it – boiled in water, stock or milk, with cheese or sour cream, herbs, butter, and on and on.
Ingredients:
Some cut mamaliga by using a piece of thread, not the knife
- 3 1/2 cups water
- 1 1/2 teaspoons salt or to taste
- 2 tablespoons butter
- 1 cup coarse yellow cornmeal
- Sour cream (optional)
- Telemea or feta cheese (optional)
- Fresh herbs of choice (optional)
Preparation
- Bring the water to a rolling boil. Add the salt and butter, stirring to melt. Using a wooden spoon, add the cornmeal very gradually, while stirring constantly in the same direction.
- Simmer over low heat, stirring frequently, until it thickens and starts to pull away from the sides of the pot, about 35-40 minutes. Serve hot.
- NOTE: If desired, while mamaliga is still hot, add more butter, cheese, sour cream and herbs. Mamaliga can also be served with a dollop of sour cream. Mamaliga can be poured into a pan. When cool, it can be flipped out onto a cutting board, cut into squares and sauteed in butter until crispy.
We use to serve mamaliga with steak, but the recipe of steak is reserved for another time!
Source: http://easteuropeanfood.about.com/od/starches/r/mamaliga.htm
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