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Ingredients
Mamaliga (Aka Polenta)
Credit: Food.com
User rating:
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Prep Time
15 min -
Cook Time
0 min -
Servings
36 serving(s)
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- Place the cornmeal in a bowl and stir in 2 cups cold water. Mash any lumps with the side of a wooden spoon.
- In a large heavy saucepan, bring 4 cups water and salt to a boil.
- Gradually add the cornmeal, stirring constantly with a wooden spoon.
- Simmer for 10 minutes, stirring constantly until it becomes thick and hard to stir.
- Remove from heat.
- Dip the spoon in cold water, and push the cornmeal to the center of the pot. Put back over low heat for a minute or two (don't stir!) to release steam and loosen the mixture from the bottom of the pan.
- Turn the mamaliga onto a board.
- Smooth the surface with a wet metal spatula, spreading the mixture to form a rectangle about 1-2 inches thick.
- The traditional Romanian way to cup this into squares is with a taut string held between your thumbs and index finger. Slip it under the mamaliga and raise it quickly upward.
- The plain mamaliga can be served plain as is (great with stew), or top it with feta cheese. It can also be refrigerated for a day or 2, or frozen.