Romanian · Main
Mamaliga
The golden staple under half this library: coarse cornmeal, water, salt, patience — and the string-cut wedges of tradition
- Prep
- 5 min
- Cook
- 35 min
- Serves
- 6
Ingredients
- Coarse yellow cornmeal — 400 g
- Water — 1.6 L
- Fine salt — 14 g
- Sunflower oil or butter (optional) — 20 g
Method
- Bring salted water to a rolling boil in a heavy pot (the classic ceaun).
- Rain in the cornmeal in a slow stream, whisking constantly to prevent lumps.
- Drop to the lowest heat; switch to a strong wooden spoon and stir every 2–3 minutes.
- Cook 30–35 minutes until thick, glossy, and pulling cleanly from the pot's walls.
- Optionally beat in the fat for a suppler crumb.
- Turn out onto a wooden board in one dome; rest 5 minutes.