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Mamaliga cu branza si smantana is perhaps the single dish most synonymous with Romanian cuisine - warm cornmeal porridge paired with crumbled sheep's cheese and thick sour cream in a combination of textures and flavors that is comforting beyond words. The cheese used is traditionally branza de burduf (sheep's cheese aged in a fir bark vessel) or telemea (a brined white sheep's milk cheese), both of which are salty and pungent enough to season the mild mamaliga without additional salt. Sour cream, known in Romania as smantana, is richer and less tangy than commercial versions, adding a silky, cool contrast to the warm cornmeal. This is the breakfast, lunch, or dinner that every Romanian grows up with.
Prep
5 min
Cook
30 min
Total
35 min
Servings
4 srv
Difficulty
Easy
Calories
380 kcal
For 4 serving(s)
Per serving
Prepare the mamaliga: bring salted water to a boil in a heavy pot, pour in the cornmeal in a steady stream while stirring, then cook over low heat for 25-30 minutes, stirring frequently, until thick and pulling from the sides.
Crumble or coarsely grate the sheep's cheese into a bowl.
Spoon a generous portion of hot mamaliga into individual deep bowls or onto plates.
Scatter the crumbled sheep's cheese over the hot mamaliga - the heat will begin to soften and melt it slightly.
Add a generous dollop of cold sour cream alongside or on top of the cheese and mamaliga. Serve immediately, mixing at the table to combine.
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