Entree: Romania – Moldavia – Mămăligă cu Brânză și Smântână (Thick Romanian cornmeal porridge layered with salty brined cheese and rich sour cream)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 35 min

Ingredients

- 4 cups (960 ml) water
- 1 tsp (5 ml) salt, plus more to taste
- 1 cup (150 g) coarse yellow cornmeal (polenta-style)
- 2 tbsp (30 ml) unsalted butter
- 8 oz (225 g) telemea or other brined sheep's cheese (or feta), crumbled
- 1 cup (240 g) smântână (Romanian sour cream) or full-fat sour cream
- 1 tbsp (15 ml) butter, for serving (optional)
- Freshly ground black pepper to taste
- Fresh dill or chives for garnish (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a heavy saucepan bring the water to a rolling boil. Add 1 tsp (5 ml) salt, then slowly pour in the cornmeal in a steady stream while whisking to prevent lumps.
2. Reduce heat to low and cook the mămăligă, stirring frequently with a wooden spoon, until it thickens and pulls away from the sides of the pot, about 20–30 minutes for coarse cornmeal. If it thickens too quickly, add a splash of water.
3. Stir in 2 tbsp (30 ml) butter until melted and smooth. Taste and adjust salt as needed.
4. To serve traditionally: spoon half the mămăligă into a shallow dish or rimmed plate, sprinkle half the crumbled cheese evenly over it, add the remaining mămăligă on top, then spread the smântână over or serve it on the side. Dot with the optional 1 tbsp (15 ml) butter and finish with black pepper and fresh herbs if using.
5. Serve hot so the warm cornmeal slightly softens the cheese and the tangy smântână melds into the layers.

1. In a heavy saucepan bring the water to a rolling boil. Add 1 tsp salt, then slowly pour in the cornmeal in a steady stream while whisking to prevent lumps.
2. Reduce heat to low and cook the mămăligă, stirring frequently with a wooden spoon, until it thickens and pulls away from the sides of the pot, about 20–30 minutes for coarse cornmeal. If it thickens too quickly, add a splash of water.
3. Stir in 2 tbsp butter until melted and smooth. Taste and adjust salt as needed.
4. To serve traditionally: spoon half the mămăligă into a shallow dish or rimmed plate, sprinkle half the crumbled cheese evenly over it, add the remaining mămăligă on top, then spread the smântână over or serve it on the side. Dot with the optional 1 tbsp butter and finish with black pepper and fresh herbs if using.
5. Serve hot so the warm cornmeal slightly softens the cheese and the tangy smântână melds into the layers.