Mamelige Romania Recipes

MAMALIGA

Steps:

• Heat the water and add the salt.
• When the water starts to boil, pour the cornmeal all at once and start stirring with a wooden spoon.
• The cornmeal will begin to bubble soon, at which point turn the heat down, but carry on stirring to prevent the formation of lumps.
• Wet the tail end of a wooden spoon with water and insert it into the mamaliga. If it is done, this will come out clean.

HOW TO COOK BASIC POLENTA - MAMALIGA

Steps:

• Heat the water in a large pot but don't let it come to a boil (it helps against the formation of lumps). Add the salt.
• Slowly add the cornmeal while stirring or whisking (with an egg beater, not a mixer) all the time. A word of caution - be careful when the polenta starts to bubble; if the bubbles are too big, you might get burned - so turn the heat down if that happens.
• Stir: When all the cornmeal is incorporated, continue stirring or whisking shortly to ensure no lumps. Turn the heat down, place a lid on top, but leave a crack open. Stir every 3 minutes or so, but there is no need to stir all the time.
• Cook: Read the cooking instructions on the polenta packet to know how long the cornmeal needs to be cooked. I cook the polenta made with coarse cornmeal for 40 to 50 minutes and the polenta made with medium cornmeal for about 15 minutes.
• Serve immediately or leave to cool if you want to use it another way.

MAMELIGE (ROMANIA)

Steps:

• In medium saucepan, bring water to boil, then slowly add cornmeal.
• Use wooden spoon to continuously stir the mixture until smooth.
• Remove cornmeal mixture & transfer to a plate, pressing into a pancake.
• To serve, cover with butter, goat cheese &/or sour cream.