Entree: Romania – Transylvania – Mămăligă cu brânză și smântână (Thick cornmeal porridge served with salty cheese and sour cream)

Serving Size: 4

Approximate Time

Prep 5 min

Cook 25 min

Total 30 min

Ingredients

- 1 cup (160 g) coarse yellow cornmeal (polenta/mămăligă cornmeal)
- 4 cups (960 ml) water
- 1 tsp (5 g) salt, plus more to taste
- 2 tbsp (30 g) unsalted butter
- 8 oz (225 g) telemea or feta-style salty cheese, crumbled
- 1 cup (240 g) sour cream (smântână) at room temperature
- 2 large eggs, approx. 50 g each, optional fried or poached for serving
- 2 tbsp (30 ml) melted butter for finishing
- Freshly ground black pepper to taste

Instructions

1. In a medium saucepan bring 4 cups (960 ml) water and 1 tsp (5 g) salt to a rolling boil. Reduce heat to a vigorous simmer.
2. Slowly pour the cornmeal in a steady stream into the simmering water while whisking to avoid lumps. Continue stirring until mixture thickens.
3. Reduce heat to low and cook, stirring frequently with a wooden spoon, until the mămăligă becomes thick and pulls away from the sides of the pan, about 20–30 minutes for coarse meal. Add more water a few tablespoons at a time if it becomes too stiff.
4. Stir in 2 tbsp (30 g) butter until melted and fully incorporated. Taste and adjust salt.
5. To serve, spoon warm mămăligă onto plates or into a shallow serving dish. Top with crumbled telemea or feta-style cheese, a generous dollop of sour cream, a drizzle of melted butter, and freshly ground black pepper. Add a fried or poached egg on top if desired.