Romanian Mamaliga (Polenta)2015-07-13
- Servings : 6+
- Prep Time : 5m
- Cook Time : 20m
- Ready In : 5m
Romanian mamaliga (polenta) it’s also a traditional food in Romania it goes well with sarmale (Beef and Pork Stuffed Cabbage ), it’s a porridge made out of maize flour that is easy to prepare. This is the quick to make version of the recipe. The traditional one takes longer to make and it’s usually cooked in a cast iron pot ( also called ceaun in Romania) Usually it makes so thick that can be cut into slices.
Bring water to a boil in a large pot. Add salt.
Take cornmeal by the handful and add to water slowly. Stir quickly to avoid lumps. Use a long handled wooden spoon( I used one with a hole in the middle which is more suitable for liquid consistency meals).
Cook for 20 minutes, stirring constantly. Polenta will become very thick while cooking. It is done when it comes away cleanly from the sides of the pot.
Pour polenta in a round shape form and let it cool for 15 minutes.
Best to eat with sarmale (Beef and Pork Stuffed Cabbage )