Moldavian Mamalyga
6 servings
45 minutes
A traditional dish of Moldovan cuisine - it is bread, a side dish, and a main dish.
1
Finely ground corn flour should be pre-dried in the oven.
- Cornmeal: 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.
- Water: 1.25 l
- Cornmeal: 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.
- Onion: 2 heads
- Butter: 2 tablespoons
- Sheep's milk brynza: 300 g
