Entree: Moldova – Mămăligă cu brânză și smântână (Polenta with cheese and sour cream)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 30 min

Total 40 min

Ingredients

- 2 cups (260 g) coarse yellow cornmeal (polenta/mămăligă flour)
- 6 cups (1.4 L) water
- 1 tsp (6 g) fine sea salt, or to taste
- 2 tbsp (28 g) unsalted butter
- 8 oz (225 g) brânză de burduf or telemea cheese (or feta as substitute), crumbled
- 1 cup (240 g) smântână (Romanian-style sour cream) or thick sour cream
- 2 tbsp (8 g) fresh dill or chives, chopped (optional)
- Freshly ground black pepper, to taste

Instructions

1. In a heavy saucepan, bring 6 cups (1.4 L) water and 1 tsp (6 g) salt to a rolling boil. Reduce heat so the water stays at a steady simmer.
2. Gradually pour the cornmeal into the simmering water in a thin stream, whisking constantly to prevent lumps. When all the cornmeal is incorporated, reduce the heat to low.
3. Cook the mămăligă over low heat, stirring frequently with a wooden spoon or spatula, until thickened and the grains are tender and pull away from the sides of the pot, about 25–35 minutes (longer for coarser meal). Add more water by 2–3 tbsp (30–45 ml) if it becomes too stiff while cooking.
4. Stir in the butter until melted and fully incorporated. Taste and adjust salt if needed.
5. Spoon half the mămăligă into a warm serving dish or shallow bowl, scatter half of the crumbled brânză over it, then spread the remaining mămăligă on top. Finish with the remaining brânză and dollop the smântână over the top (or serve smântână on the side).
6. Sprinkle with chopped dill or chives and a grind of black pepper. Serve immediately while warm; guests scoop portions combining polenta, cheese, and sour cream.