Moldavian Mamalyga

6 servings

45 minutes

A traditional dish of Moldovan cuisine - it is bread, a side dish, and a main dish.

Energy value per serving

• Calories: 445.4
• Proteins: 12.7g
• Fats: 20.4g
• Carbohydrates: 51g

Ingredients

• Corn flour: 400 g
• Water: 1.25 l
• Onion: 2 head
• Butter: 2 tbsp
• Sheep cheese: 300 g

Cooking steps

1. Finely ground corn flour should be pre-dried in the oven.

   Required ingredients:

   • Corn flour: 400 g

2. Put water in a cast iron pot on the fire, add salt, and bring to a boil. Reduce the heat. Carefully sprinkle in cornmeal, sifting it in small portions. Stir continuously with a wooden spoon.

   Required ingredients:

   • Water: 1.25 l
   • Corn flour: 400 g

3. Boil gently for 30 minutes, stirring continuously. Then reduce the heat and simmer the polenta for another 15-20 minutes until thickened. Stir continuously, not forgetting the bottom and sides of the pot.

4. Dip a spoon in water to separate the mamalyga from the walls and leave it on the heat for a couple more minutes.

5. Shake the pot several times and pour the polenta onto a cutting board or a decorative kitchen towel. The proper polenta should retain the shape of the pot. Polenta is cut with a thread.

6. Serve with fried onions in butter and grated sheep cheese.

   Required ingredients:

   • Onion: 2 heads
   • Butter: 2 tablespoons
   • Sheep cheese: 300 g