Cum sa faci mamaliga

Ingredients

• 1 liter Water (filtered or tap water, room temperature)
• 1 teaspoon Salt (regular table salt or kosher salt)
• 170 grams Cornmeal (Mălai) (Hora brand, porumb sticlos (stone‑ground), fine texture, high fiber)
• 100 grams Brânză de Burduf (soft sheep's‑milk cheese, crumble before serving)
• 100 grams Smântână (Sour Cream) (full‑fat Romanian sour cream)

Instructions

1. Boil Water with Salt

   Pour 1 liter of water into the large pot, add 1 teaspoon of salt, and bring to a rolling boil over medium‑high heat.

   Time: PT5M

   Temperature: 100°C

2. Add Cornmeal Gradually

   When the water is boiling, reduce the heat slightly and sprinkle the 170 g of Hora cornmeal in a thin, steady stream while whisking constantly with the wooden spoon to avoid lumps.

   Time: PT2M

   Temperature: 90‑95°C

3. Cook the Polenta

   Lower the heat to a gentle simmer and continue stirring continuously for 45‑60 minutes. The mixture will thicken, pull away from the sides of the pot, and develop a smooth, creamy texture.

   Time: PT55M

   Temperature: 90°C

4. Rest the Polenta

   Turn off the heat and let the mămăligă sit undisturbed for about 3 minutes so it can firm up slightly.

   Time: PT3M

5. Serve with Cheese and Sour Cream

   Spoon portions onto plates, crumble brânză de burduf over the top, and add a dollop of smântână. Serve immediately while hot.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

35 g

Fat

8 g

Fiber

4 g