Mamaliga
6 servings
30 minutes
Mamaliga, a steeply boiled corn grits, is bread, a side dish, and a main dish. In Moldova, mamaliga is eaten with feta cheese, but you can also crumble it in milk, dip it in sauce, collect salad juice with it, or pour condensed milk over it. There are a million uses, and even the most inexperienced can handle the preparation.
1
Prepare the necessary ingredients.
2
Boil water, add salt.
- Water: 600 ml
- Salt: 1 teaspoon
3
Sift a tablespoon of corn flour into the pot. Stir and bring to a boil.
- Coarse cornmeal (polenta): 200 g
4
Then sift the remaining flour into the pot, stirring constantly to avoid lumps.
- Coarse cornmeal (polenta): 200 g
5
When the porridge thickens, add butter and stir.
- Butter: 50 g
6
Simmer for another 15 minutes, stirring constantly.
7
To check the readiness of mamaliga, insert a wooden spoon into the center of the porridge and pull it out quickly. If nothing sticks to the spoon, then mamaliga is almost ready.
8
Reduce the heat to minimum, cover the pot with a lid, and let it sit for a few minutes for the polenta to cook.
9
Run a spoon along the walls of the pot moistened with water, cover with a board, and turn the pot over.
10
The proper mamalyga should take the shape of a pot. Serve with brinza.
- Brynza cheese: 150 g
