Mamaliga is a traditional Romanian recipe. It’s a porridge made out of maize flour that is easy to prepare, nutritious and delicious. This is the quick version of the recipe. The traditional one takes longer to make and it’s usually cooked in a cast iron pot (called ceaun or tuci in Romania). It usually turns out so thick than can be cut into slices. But I haven’t had the traditional polenta since the early 2000s when I used to visit my grandma in the countryside. My childhood dishes with polenta are very near and dear to my heart… as a kid I used to love my crushed polenta in a bowl of hot milk or polenta with sour cream and cheese (mamaliguta cu branza si smantana).

Time: 20 min, Prep: 20 min
Servings:  6-8                        

• 2 l water
• 250 g (1 ½ cups) corn meal (maize flour)
• 1 Tbsp butter
• salt

Preparation:

Bring the water to a boil. Add 1 teaspoon of salt.

Reduce heat to low and add the corn meal to the boiling water stirring continuously.

Add the butter.

When the polenta begins to thicken, cover it and cook over very low heat for about 15 minutes.

I wish I’d taken a better picture of this but we were too eager to dig in : ))). We couldn’t resist the fried trout with garlic sauce and this yummy polenta.