Mămăligă

Method

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1. Bring the water to a rolling boil in a heavy pan and add the salt.

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2. Pour the cornmeal in a thin, steady stream with one hand while whisking constantly with the other. Do not tip it in.

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3. Once it is all in and smooth, drop the heat to low and swap the whisk for a wooden spoon.

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4. Cook 30 to 35 minutes, stirring every 3 or 4 minutes and scraping the base and sides. It will thicken steadily and then, near the end, begin to pull away from the sides of the pan in one mass. That is the signal.

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5. Beat in the butter until glossy.

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6. Spoon half into a warmed bowl or onto a board, scatter with half the cheese, then add the rest of the mămăligă and the remaining cheese.

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7. Serve with a large spoonful of soured cream, black pepper, and a fried egg on top if you like.

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8. Traditionally it is turned out onto a board and cut with a length of thread rather than a knife.

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Chef’s Tips

• Coarse cornmeal, never instant. Instant polenta is precooked and gives you paste in four minutes.
• Wait for it to leave the sides of the pan. That is the only reliable test of doneness.
• Leftovers set solid and can be sliced and fried in butter, which is arguably the better dish.

Pairing Suggestions

• Sarmale
• A fried egg
• Pickled vegetables

Storage & Reheating

Refrigerated for 4 days; it sets firm. Slice and fry in butter rather than reheating as porridge.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.