Click on the image, above to submit to Pinterest.

Mǎmǎligǎ (Romanian Cornmeal Porridge)

Mǎmǎligǎ (Romanian Cornmeal Porridge) is a traditional Monegasque (from Monaco) recipe for a classic staple of yellow cornmeal (polenta) cooked until it forms a solid, bread-like mass. The full recipe is presented here and I hope you enjoy this classic Monegasque version of: Romanian Cornmeal Porridge (Mǎmǎligǎ).

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Serves:

8

Rating:

Tags : Vegetarian RecipesRomania Recipes

The translation of Mǎmǎligǎ to 'cornmeal porridge' does not sound that appetizing and, in fact, the Romanians themselves call this dish 'golden bread'. Indeed, in Romania, this was eaten as a replacement for wheaten flour as it was cheaper and easier to make and the cornmeal polenta that is the base of this staple kept a long time.

Here I am presenting the traditional Romanian method of making mǎmǎligǎ and true to the original recipe, no exact measurements are given, it's more down to experience and practice, though a basic guide is given.

Ingredients:

yellow cornmeal (polenta)
salt

Method:

Half fill a cooking pot with water. Season with salt, as you would a soup of the same volume.

Place the pan over high heat and bring the water to a boil. Using your hands scoop up the cornmeal so that they are full. Now, allow the cornmeal to flow out between your hands into the centre of the pot. The cornmeal should emerge out of the water like an island. Keep adding the cornmeal until the point of the cornmeal mound reaches about 3/4 of the way up the height of the pot.

Reduce the heat to low and cook for about 12 minutes (the exact time will depend on the size of your pot). Drain the water from the pan then place back on the heat and begin mixing. Work out any lumps from the polenta with the side of a wooden spoon and continue stirring constantly to prevent the mixture from sticking.

When the mixture becomes almost too thick to sir take the pan off the heat. Dip the wooden spoon in cold water then use it to push the polenta from the sides of the pot to the centre.

Return the pot to very low heat and cook for about 2 minutes, without stirring (this releases steam and loosens the mixture from the base of the pan). At this point turn the mǎmǎligǎ onto a wooden platter.

Allow to cool for about 10 minutes then cut into slices with cheese wire and serve.

Mǎmǎligǎ can be served hot, warm or cold. It can also be used as the base for other dishes.