similar recipes: mămăligă
Combine the water and salt in a heavy saucepan and bring to a boil. Add 2 tablespoons of the cornmeal in a steady stream and whisk until the water returns to boiling. Gradually add the rest of the cornmeal, stirring constantly. Reduce the heat to low and cook the mixture, covered, until thickened and cooked through, 10 minutes.
Made from stone-ground, bright orange, local cornmeal, mamaliga is an essential to Moldavian and Romanian cuisine, as rice is to the Chinese. For breakfast, it is eaten fried with a slice of bacon; at lunch, it is sprinkled with feta cheese and baked; at dinner, it is served as a base for a hearty stew; and for dessert, slices of mamaliga are topped with confectioners' sugar or jam.
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