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Mamaliga Recipe

Mamaliga Recipe

This mamaliga recipe makes soft, creamy cornmeal polenta that can also be set into a firm sliceable loaf. It’s a simple Romanian staple often served with cheese, sour cream, or stews for a filling homemade meal. Perfect for beginners who want a no-fail comfort side dish.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 5
Course: Side Dish
Cuisine: Eastern European, Romanian
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups water
  • 1 teaspoon salt
  • 1 cup cornmeal medium or coarse grind – main base for texture and thickness
  • 1 tablespoon butter optional for creaminess
  • As needed – cheese or sour cream optional for serving

Equipment

  • Medium heavy-bottom pot
  • Whisk
  • Wooden spoon
  • Measuring cups

Method
 

  1. Add water and salt to a medium pot and bring to a steady boil. The water should be bubbling evenly, not just lightly simmering.
  2. Slowly sprinkle in cornmeal while whisking constantly. This prevents lumps and keeps the texture smooth.
  3. Keep stirring for 3–5 minutes until the mixture thickens and feels heavier. You will notice a mild, slightly nutty aroma.
  4. Reduce heat to low and cook until the mixture pulls away from the sides of the pot. This shows the starch has fully absorbed the water.
  5. Stir in butter if using, until fully melted and smooth. The mixture should look creamy and glossy.
  6. For soft mamaliga, serve immediately while warm. For firm texture, continue cooking briefly and let it rest covered.
  7. Pour into a dish or bowl and let it cool until set if you want sliceable polenta. It should hold its shape when cut.

Notes

Use medium grind cornmeal for best balance of smooth and firm texture.
Add cornmeal slowly while whisking to avoid lumps.
Let it rest if you want clean slices instead of soft porridge.