Cum sa faci mamaliga
Cum sa faci mamaliga is a easy Romanian recipe that serves 4. 250 calories per serving. Recipe by Barbosu on YouTube.
Prep: 10 min | Cook: 1 hr 7 min | Total: 1 hr 32 min
Cost: $52.50 total, $13.13 per serving
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
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
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
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
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
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
Dietary info: Vegetarian, Gluten‑Free, Nut‑Free
Allergens: Corn, Milk
Ingredient Substitutions
- Instead of Salt: sea salt
- Instead of Cornmeal (Mălai): other fine cornmeal
- Instead of Brânză de Burduf: feta cheese, ricotta, goat cheese
- Instead of Smântână (Sour Cream): Greek yogurt, crème fraîche
Equipment Needed
- Large Pot (2‑3 L capacity)
- Wooden Spoon or Wooden Spatula
- Ladle
- Measuring Cup
- Kitchen Scale (optional)
- Stove (burner)
- Plate or Shallow Bowl for Serving (optional)
Critical Steps — Do Not Skip
- Add cornmeal gradually while whisking to avoid lumps
- Cook the polenta for a full 45‑60 minutes with constant stirring
- Let the polenta rest 3 minutes without stirring before serving
Chef Tips from the Video
- Using Hora’s porumb sticlos cornmeal gives a richer flavor and more fiber
- A wooden spoon prevents the cornmeal from burning and gives a traditional feel
- Letting the polenta rest without stirring helps it set and makes serving easier
Troubleshooting
Lumpy polenta
Make sure to add the cornmeal in a thin stream while whisking constantly; if lumps form, use a fine mesh sieve to break them up.
Polenta becomes too thick or sticks to the pot
Add a splash of hot water and continue stirring; lower the heat and use a wooden spoon to scrape the bottom.
Polenta is watery and never thickens
Check the cornmeal amount; you may need to add an extra 20‑30 g of cornmeal and continue cooking longer.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently with a splash of water.
Freezer: Freeze in portioned bags for up to 1 month. Thaw and reheat with added water.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- Polenta can be cooked a day ahead; reheat over low heat with a tablespoon of water per cup
- Keep the cheese and sour cream separate and add just before serving
Frequently Asked Questions
What is the cultural significance and history of Traditional Romanian Polenta (Mămăligă) in Romanian cuisine?
Mămăligă is Romania’s staple comfort food, historically eaten by peasants as a cheap, filling alternative to bread. Made from stone‑ground corn (porumb sticlos), it symbolizes rural heritage and is often served with brânză de burduf and smântână during family meals and festivals.
What are the traditional regional variations of Mămăligă in Romanian cuisine?
In Transylvania, mămăligă is often layered with cheese and baked, while in Moldavia it is served soft with pork cracklings (cârnaţi). In the Maramureș region, it may be topped with fried eggs and butter. The basic preparation stays the same, but toppings reflect local tastes.
How is Traditional Romanian Polenta (Mămăligă) traditionally served in Romania?
It is typically spooned onto a wooden board or plate, topped with crumbled brânză de burduf, a generous dollop of smântână, and sometimes a drizzle of melted butter. It can accompany stews, grilled meats, or be eaten on its own as a hearty dish.
During which occasions or celebrations is Mămăligă traditionally associated in Romanian culture?
Mămăligă appears at rural weddings, harvest festivals (recolta), and Christmas Eve (Ajunul Crăciunului) meals. It is also a comfort food during cold winter evenings and is served at school canteens across the country.
What makes Mămăligă special or unique in Romanian cuisine compared to other corn‑based porridges?
Romanian mămăligă uses stone‑ground porumb sticlos cornmeal, which retains more fiber and a distinct, slightly nutty flavor. The long, slow cooking method (45‑60 minutes) creates a creamy texture that sets firm enough to slice yet stays tender, unlike quicker instant polentas.
What are the authentic traditional ingredients for Mămăligă versus acceptable substitutes?
Authentic ingredients are stone‑ground porumb sticlos cornmeal, water, and a pinch of salt. Acceptable substitutes include any fine cornmeal if Hora is unavailable, and for the topping, feta or ricotta can replace brânză de burduf, while Greek yogurt can stand in for smântână.
What other Romanian dishes pair well with Traditional Romanian Polenta (Mămăligă)?
Mămăligă pairs beautifully with sarmale (cabbage rolls), tochitură (pork stew), ciorbă de burtă (tripe soup), and grilled sausages. The creamy base balances rich, spiced meats and tangy soups.
What are the most common mistakes to avoid when making Traditional Romanian Polenta (Mămăligă)?
Common errors include adding all the cornmeal at once, which creates lumps, and cooking it on high heat, which burns the bottom. Also, stopping stirring too early prevents the polenta from reaching the smooth, pull‑away texture.
Why does this Mămăligă recipe use a low simmer for 45‑60 minutes instead of a quick‑cook method?
The low simmer allows the cornmeal to fully hydrate and release its starches, creating the characteristic creamy yet firm texture. A quick‑cook method leaves a gritty, undercooked interior and prevents the polenta from pulling away from the pot walls.
What does the YouTube channel Barbosu specialize in?
The YouTube channel Barbosu focuses on traditional Romanian home cooking, sharing step‑by‑step tutorials of classic dishes, tips for sourcing authentic ingredients, and preserving culinary heritage for modern home cooks.
How does the YouTube channel Barbosu's approach to Romanian cooking differ from other cooking channels?
Barbosu emphasizes cultural storytelling, uses locally sourced Romanian products like Hora cornmeal, and demonstrates old‑world techniques such as long, low‑heat simmering. Unlike many fast‑food style channels, Barbosu values patience and authenticity over shortcuts.
Last updated: August 31, 2026
