Golden, creamy cornmeal porridge served as a staple alongside stews and cheese — the soul food of Romanian cuisine.
Instructions
-
1
Bring salted water to a rolling boil in a heavy-bottomed pot.
-
2
Add cornmeal in a slow, steady stream while stirring constantly to prevent lumps.
-
3
Reduce heat to low and stir continuously for 25-30 min until very thick and pulling away from sides.
-
4
Turn out onto a wooden board. Traditionally sliced with a string or thread, not a knife.
Did You Know?
Before the potato reached Romania, mămăligă was the daily bread of peasant families — often the only dish on the table, eaten three times a day.
The Story Behind Mămăligă
Corn arrived in Romania in the 17th century and mămăligă quickly replaced millet porridge as the staple food of rural communities. For centuries it was peasant sustenance, but today it is celebrated at every level of Romanian dining, from rustic farmhouses to Michelin-starred restaurants.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!