Entree: Romania – Banat – Mămăligă cu brânză și smântână (Thick cornmeal polenta served with salty white cheese and 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 5 min

Cook 25 min

Additional 15 min

Total 45 min

Ingredients

- 2 cups (320 g) coarse yellow cornmeal (polenta / mămăligă cornmeal)
- 6 cups (1.4 L) water
- 1 tsp (5 g) salt, plus extra to taste
- 2 tbsp (30 g) unsalted butter
- 8 oz (225 g) brânză telemea or feta-style salty white cheese, crumbled
- 1 cup (240 g) smântână or full-fat sour cream
- 2 tbsp (30 g) grated mature cow’s or sheep’s cheese (optional, for sprinkling)
- 2 tbsp (30 ml) milk (optional, to loosen if desired)
- Freshly ground black pepper, to taste
- Chopped fresh dill or chives for garnish (optional)

Instructions

1. In a heavy-bottomed pot bring 6 cups (1.4 L) water to a rolling boil with 1 tsp (5 g) salt. Reduce heat to a gentle boil.
2. Gradually pour the cornmeal in a steady stream into the boiling water while whisking or stirring constantly to prevent lumps.
3. Once all the cornmeal is incorporated, reduce heat to low and simmer, uncovered, stirring frequently with a wooden spoon until the mămăligă thickens and pulls away from the sides of the pot, about 20–30 minutes for a firm texture. If it becomes too thick, stir in up to 2 tbsp (30 ml) milk.
4. Stir in 2 tbsp (30 g) butter until melted and fully incorporated. Taste and adjust salt if needed.
5. To serve classic style, spoon mămăligă onto a warm platter or invert onto a board and slice. Top liberally with crumbled brânză (8 oz / 225 g) and dollops of smântână (1 cup / 240 g). Sprinkle with grated cheese if using, and finish with black pepper and fresh dill or chives.
6. Serve hot so the brânză softens slightly into the warm mămăligă; provide extra smântână at the table.