4.9 from 153 votes
Mămăliga: Romanian Polenta
Mămăliga is a Romanian polenta made by boiling cornmeal in salted water and stirring continuously to prevent lumps. The cooking process thickens the mixture to a creamy and slightly firm consistency. A resting and steaming step after boiling improves texture and flavor, resulting in a smooth, tender polenta with a mild corn flavor.
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
4
servings
Course:
Side Dish
Cuisine:
Romanian, Eastern European
Ingredients
Polenta boiled in water:
- 250 g cornmeal
- 1 l water
- 1 teaspoon salt
Instructions
- In a roomy pot of about 3 L (12 ½ cups), put boiling water, salt and add the cornmeal. Use 4 cups of water to a cup of cornmeal.
- First, mix it with a whisk to make sure that no lumps form.
- When the polenta starts to boil (attention! It bubbles!) switch to a wooden spoon. The polenta should be stirred continuously during cooking. It thickens and spits like a volcano.
- Boil the polenta for about 10-12 minutes. Taste it to check it is done, which is when it doesn’t feel gritty to the teeth. If necessary, add more salt so that it is not bland.
- Theoretically, the polenta is now ready and can be served…. but there is one more step. Another procedure is needed.
- Take the pot off the heat and scrape all the polenta from the sides of the pot and press it down with the back of a spoon.
- Cover the pot with a lid and leave the polenta to steam for 3-4 minutes.
- Then return to the heat (low to medium) and wait until you hear a rumble erupt from under the lid. It only takes 1 minute.
- This is the trick to get the polenta to detach itself from the sides of the pot, helped by the force of the steam coming out of it.
- Immediately replace the lid with a plate (or with a clean wooden board) and overturn the whole thing so the polenta is turned out onto the plate. Ta-daa !!
Cup of Yum