Quick Mǎmǎligǎ is a traditional Romanian recipe for a classic fast way of cooking the country's staple, polenta porridge, which can be made either stiff and bread-like or softer. The full recipe is presented here and I hope you enjoy this classic Monegasque version of: Quick Mǎmǎligǎ.
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This is a modern version of traditional Romanian Mǎmǎligǎ that is quicker to cook and which can be cooked as either a soft or a hard version.
Ingredients:
1.5l or 2l water
250g yellow cornmeal (polenta)
1 tsp salt (or to taste)
Method:
Use 2l water for a soft mǎmǎligǎ and 1.5l water for a harder version of ǎmǎligǎ.
Pour the water into a pan and season with the salt then bring to a boil. Add the polenta in a slow, steady, stream whilst stirring the mixture vigorously to prevent lumps.
When all the cornmeal has been added stir the mixture for several minutes as the mixture continues to boil.
After 10 minutes, stir the mixture again, scraping the sides and the base of the pan.
Take off the heat and serve.
Mǎmǎligǎ can be served hot, warm or cold. It can also be used as the base for other dishes.
