Easy Romanian Mămăligă Recipe
Mămăligă is a comforting Romanian cornmeal porridge with a sunny golden color and a smooth, hearty texture. This easy stovetop version needs only water, salt, cornmeal, and butter. Serve it soft beside stews, or let it set and slice it for a traditional alternative to bread.
Jump to Recipe ↓Ingredients
- 5 cups water
- 1 1/2 tsp kosher salt
- 1 1/2 cups medium-grind yellow cornmeal
- 2 tbsp unsalted butter
- 1/2 cup crumbled feta or Romanian telemea, optional
- Sour cream, for serving, optional
Instructions
- Bring the water and salt to a boil in a heavy-bottomed saucepan.
- Reduce the heat to medium-low and pour in the cornmeal in a thin, steady stream while whisking constantly.
- Cook for 5 minutes, whisking frequently, until the mixture is smooth and begins to thicken.
- Switch to a sturdy wooden spoon and simmer gently for 18–22 minutes, stirring often and scraping the bottom and sides.
- Stir in the butter when the cornmeal is tender and the mămăligă pulls slightly from the sides of the pan.
- Serve soft in bowls, or spread in a lightly buttered dish and cool for 15 minutes before slicing. Top with cheese and sour cream if desired.
Ingredient Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Medium-grind cornmeal | Coarse cornmeal | Add 5–10 minutes of cooking time and a little extra hot water if needed |
| Unsalted butter | Olive oil | Use olive oil for a dairy-free version |
| Telemea or feta | Parmesan | Parmesan is less traditional but adds a savory, salty finish |
Storage & Reheating
Refrigerate cooled mămăligă in a covered container for up to 4 days. It will firm as it cools, which makes it ideal for slicing.
Reheat soft mămăligă over low heat with a splash of water or milk, stirring until creamy. Firm slices can be pan-fried in a little butter until golden.
Frequently Asked Questions
Is mămăligă the same as polenta?
They are closely related cornmeal dishes. Romanian mămăligă is traditionally made simply with water and salt and may be served soft or firm.
How do I stop mămăligă from becoming lumpy?
Pour the cornmeal into boiling water very gradually while whisking continuously, then keep stirring as it thickens.
How thick should mămăligă be?
For a soft side dish, it should mound gently on a spoon. For slicing, cook until very thick and let it set in a shallow dish.
Mămăligă — Quick Card
Prep 5 min · Cook 25 min· Serves 6
Nutrition Facts (estimated, per serving)
| Calories | Protein | Carbs | Fat | Sodium |
|---|---|---|---|---|
| 190 kcal | 4g | 34g | 4g | 490mg |
