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Known in Romania as mamaliga, this humble cornmeal porridge has sustained generations of Romanians and stands as one of the nation's most enduring culinary symbols. Introduced to Romania after maize arrived from the Americas via the Ottoman Empire in the 17th century, mamaliga quickly replaced millet as the staple grain of the Carpathian peasantry. Made simply from coarse-ground cornmeal stirred patiently in salted water, it emerges thick enough to be sliced when cooled, functioning as both a bread substitute and a side dish. Traditionally cooked in a large cast-iron cauldron over an open fire and portioned with a thread of cotton rather than a knife, mamaliga is central to Romanian rural identity.
Prep
5 min
Cook
30 min
Total
35 min
Servings
4 srv
Difficulty
Easy
Calories
180 kcal
Per serving
Bring the water and salt to a rolling boil in a large, heavy-bottomed pot.
Gradually pour in the coarse cornmeal in a thin, steady stream while stirring constantly with a wooden spoon or whisk to prevent lumps from forming.
Reduce heat to low. Continue stirring vigorously and frequently for 25-30 minutes until the mamaliga thickens, pulls away from the sides of the pot, and a wooden spoon can stand upright in it.
To serve soft, spoon directly from the pot into bowls. To serve firm (for slicing), turn out onto a wooden board or plate and allow to cool and set for at least 15 minutes.
Slice with a thread, string, or knife and serve alongside cheese, sour cream, or fried eggs.
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