Romanian Cornmeal Polenta (Mămăligă)
Mămăligă Say it: mah-mah-LEE-guh
Mămăligă is Romania's beloved cornmeal porridge, a golden staple found on tables nationwide. Made from just water, salt, and mălai, it is cooked until dense enough to hold its shape, then often turned out and sliced. It accompanies stews, sarmale, cheeses, and sour cream, standing in for bread. The secret is not in using lots of cornmeal, but in patient low-heat cooking until glossy and rich. This version follows the classic proportions for a tender but sliceable result.
Romanian Cornmeal Polenta (Mămăligă)
Mămăligă
Pronounced mah-mah-LEE-guh
- Serves
- 4
- Prep
- 5 min
- Cook
- 25 min
- Total
- 30 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Pour the water into a heavy pot or Dutch oven and add the salt. Bring to a rolling boil over medium-high heat.
When the water is boiling, slowly pour the cornmeal in a steady, thin stream with one hand while whisking constantly with a balloon whisk or wooden spoon. Keep whisking until no lumps remain and the mixture returns to a boil.
Reduce the heat to low and cook, stirring, for 3–4 minutes. The porridge will thicken noticeably and will begin to pull away from the sides of the pot; take care, as it can sputter.
Cover the pot and leave it on the lowest possible heat for 15 minutes. During this time, uncover it three times and stir vigorously with a wooden spoon, scraping the bottom.
Taste for salt and texture. If you want a softer porridge, serve it directly from the pot. For a traditional turned-out mămăligă, cover the pot and let it rest off the heat for 10 minutes.
To turn it out, place the covered pot briefly over high heat until the mămăligă puffs and releases from the bottom. Place a flat plate or wooden board over the pot and invert it quickly; lift the pot away and serve hot.
Regional variants
A common home variation enriches the finished mămăligă with butter or cheese and may layer it with brânză for baking; some cooks add milk for a softer, spoonable texture.
Cook's notes
- Use medium-grind cornmeal rather than fine corn flour or very coarse polenta for the classic creamy-tender texture.
- Traditional slicing uses a length of plain thread pulled taut through the domed top.
- If the mămăligă seems too stiff while cooking, stir in a few tablespoons of boiling water; if too soft, cook uncovered for another few minutes.
Serve with
Serve hot with brânză de burduf or telemea (or feta), sour cream, a fried egg, stews, or alongside sarmale.
Make ahead and storage
Leftovers keep refrigerated for up to 3 days; slice and pan-fry in a little oil or butter, or reheat gently with a splash of water.
