Mamaliga

6 servings

30 minutes

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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.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

0kcal0grams0grams0grams

Ingredients

6servings

Corn flour coarse grinding

200 g

Water

600 ml

Salt

1 teaspoon

Butter

50 g

Feta cheese

150 g

Cooking steps

1
Prepare the necessary ingredients.

2
Boil water, add salt.
Required ingredients:
1. Water: 600 ml
2. Salt: 1 teaspoon

3
Sift a tablespoon of corn flour into the pot. Stir and bring to a boil.
Required ingredients:
1. Corn flour coarse grinding: 200 g

4
Then sift the remaining flour into the pot, stirring constantly to avoid lumps.
Required ingredients:
1. Corn flour coarse grinding: 200 g

5
When the porridge thickens, add butter and stir.
Required ingredients:
1. 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.
Required ingredients:
1. Feta cheese: 150 g