Easy Creamy Mamaliga Recipe (Romanian Polenta)
Whip up a delightfully easy and creamy mamaliga recipe today! With just a handful of ingredients, you’ll get to taste Eastern European tradition in the comfort of your home. Packed with flavor and texture, Romanian mămăligă will make a lovely addition to your weeknight dinner rotation.
If you want a wholesome, hearty dish for your next meal, I cannot recommend making mamaliga enough. With my recipe, you’ll turn corn meal into a very satisfying base for various toppings or something to be enjoyed on its own! Just try it, and who knows — this might just become a staple in your kitchen. Happy eating!
Why You’ll Love This Comforting Recipe
- It’s so simple and quick to make!
- The recipe uses simple, budget-friendly ingredients.
- Mamaliga is naturally gluten-free, and with a couple of ingredient swaps, this cornmeal porridge can also be vegan.
- Corn meal is a good source of fiber and protein, making this dish quite healthy.
- It can be a good meal substitute for bread, rice, or even pasta.
- It’s a fantastic comfort food that pairs so well with many dishes!
What is Mămăligă?
This wonderful dish from Romania is made primarily from cornmeal, similar to the Italian dish polenta. It’s made by boiling cornmeal and a pinch of salt in water until it reaches a creamy consistency — though it can also be enjoyed as thick and solid. It’s a staple in Romanian cuisine and is widely known for its affordability and versatility.
Why is mămăligă so special? It’s a dish that brings people together. Families gather around to enjoy it piled high with goodies like creamy cheeses, tangy sour cream, or rich stews. It’s as much about the shared experience as it is about the delicious taste!
For families, mămăligă is pure joy on a plate. It’s also kid-friendly (hello, buttery cornmeal!), easy to make, and oh-so-satisfying.
Ingredient Notes
Water: The primary liquid used to cook and soften the cornmeal.
Salt: Enhances the natural flavors of the cornmeal, making it taste more pleasant.
Cornmeal: The main component of a mamaliga recipe. Once cooked in water, it has a neutral, mildly sweet flavor that pairs well with various toppings or dishes. Use certified gluten-free cornmeal if necessary.
Butter: Enhances the texture, provides creaminess, and adds depth of flavor to the mamaliga. Use olive oil or plant-based butter to make this recipe vegan-friendly.
Grated Cheese: Adds flavor and creaminess to the mamaliga. You can use feta cheese, vegetarian Parmesan, or goat cheese; these are all optional for serving.
How to Make Mamaliga
- In a medium pot over high heat, bring 4 cups of water to a boil.
- Stir in the salt, then lower the heat to medium-low.
- Gradually whisk in the cornmeal, adding it slowly to the simmering water while stirring constantly to avoid lumps.
- Reduce the heat to low and keep stirring for about 10 minutes, until the mixture thickens.
- Cover the pot and let the mamaliga cook gently for another 10 minutes, stirring every couple of minutes to prevent it from sticking.
- Remove from heat and stir in butter or olive oil.
- Allow it to rest for a minute or two to firm up slightly.
- For extra flavor, sprinkle with cheese if desired.
- Serve and enjoy!
Serving Suggestions
- Topped with crumbled feta, or telemea cheese and sour cream for an authentic Romanian combination.
- Served with Sarmale or Romanian cabbage rolls.
- Topped with mushrooms, mushroom sauce, or French ratatouille.
- Served with a side of potatoes or greens.
- Paired with bean stew for a protein-rich meal.
- Served with various tasty vegetable side dishes.
Expert Tips
- For this recipe, I use medium-grind cornmeal. Don’t use fine cornmeal, as it might make the mamaliga too mushy.
- We’re using a 4:1 water-to-cornmeal ratio to achieve a soft consistency. If you want your mamaliga firmer, use a 3:1 ratio.
- Adding salt to the water before the cornmeal will help absorb the flavors evenly.
- Keep the heat relatively low while cooking the mamaliga. Don’t rush it; it might lead to uneven cooking or even the dish burning.
- To achieve a richer flavor profile, try substituting some or all the water content with either milk or vegetable stock.
- Let the mamaliga rest for a bit before serving. This will allow its flavors to meld and also make it easier to serve.
- If preferred, stir in herbs or spices like parsley, thyme, or paprika to give the dish a herby or spiced twist.
You Might Also Love These Delicious Cornmeal Recipes
Mamaliga
Ingredients
- 4 cups water
- 1 teaspoon salt
- 1 cup medium-grind cornmeal certified gluten-free if necessary
- 2 tablespoons butter or olive oil
- 1/4 cup grated cheese such as feta, Parmesan, or goat cheese, optional for serving
Instructions
- In a medium-sized pot over high heat, bring the 4 cups of water to a boil.
- Add the salt and then reduce the heat to medium-low.
- While stirring constantly with a whisk, slowly sprinkle the cornmeal into the simmering water. This prevents lumps from forming.
- Reduce the heat to low and continue stirring for about 10 minutes until the mixture starts to thicken.
- Cover the pot and let the mamaliga simmer gently for another 10 minutes, stirring every couple of minutes to prevent sticking.
- Turn off the heat and then stir in the butter or olive oil.
- Let it cool for a minute or two to set slightly.
- Optionally sprinkle with cheese before serving.
- Enjoy!
Hi,
Thank you for sharing this recipe! It is indeed a staple in our house (our Sunday meal) and we love to mix it with grated cheese, sour cream, extra butter and egg: egg pairs very well with mamaliga.
Hi! Thank you for stopping by and sharing. I’m so happy to hear this! 🙂