Traditional Romanian Mămăligă – Easy and Delicious Recipe
Mamaliga recipe
Today on the Takrecipe website, we are exploring one of Romania’s most beloved and iconic dishes—Mămăligă. This simple yet satisfying cornmeal porridge has been a staple in Romanian cuisine for centuries, often served alongside cheese, sour cream, or meat. Traditionally cooked in a cast-iron pot and stirred with a wooden spoon, Mămăligă is not only delicious but also deeply rooted in Romania’s cultural heritage. Whether enjoyed as a side dish or a main course, this hearty meal is both comforting and easy to make at home.
Ingredients (Serves 4)
- 2 cups yellow cornmeal
- 4 cups water
- 1 teaspoon salt
- 1 tablespoon butter (optional)
- ½ cup crumbled feta or traditional Romanian cheese (optional)
- ½ cup sour cream (optional)
Boiling the Water
In a large pot, bring 4 cups of water to a boil over medium heat. Add 1 teaspoon of salt and stir to dissolve. Traditional Mămăligă is cooked in a deep, thick-bottomed pot to ensure even heat distribution and prevent sticking.
Adding the Cornmeal
Reduce the heat to low. Slowly add 2 cups of cornmeal in a steady stream while constantly stirring with a wooden spoon or whisk. This step is crucial to avoid lumps. If lumps form, continue stirring vigorously to break them apart.
Cooking the Mămăligă
Allow the mixture to cook over low heat for about 15-20 minutes, stirring frequently. As it thickens, it will start pulling away from the sides of the pot. If you prefer a creamier texture, add 1 tablespoon of butter and stir well.
Checking for Doneness
The Mămăligă is ready when it has a thick, smooth consistency and holds its shape when scooped. To test, take a spoonful and place it on a plate—if it sets without spreading, it’s done.
Serving the Mămăligă
For a traditional presentation, transfer the Mămăligă onto a wooden board and shape it into a dome. Let it sit for a few minutes before slicing it into portions. Serve warm with crumbled feta cheese and sour cream on the side. Alternatively, it can be served as a base for stews or grilled meats..
Tips:
Use Coarse Cornmeal:
🟢Traditional Mămăligă is made with coarse cornmeal for the best texture. Avoid instant or fine cornmeal.
Stir Constantly:
🟢Stirring ensures a smooth texture and prevents lumps from forming. Use a wooden spoon for an authentic touch.
Let It Cool for Slicing:
🟢If you prefer a firmer Mămăligă, allow it to cool for 10-15 minutes before slicing—it will hold its shape better.