Mamaliga recipe
information
Here is another famous Romanian cornmeal dish. Mamaliga is similar to the polenta of northern Italy, and it is typical of the Romanian Jewish diet. It is combined here with cottage cheese to make a pudding.
It is most important that you stir the cornmeal as it cooks. In northern Italy and Romania, cooks use a long wooden pole to stir, but a wooden spoon works well, too. When served cold, the mamaliga is sliced with a cotton thread.
ingredients
2 cups yellow cornmeal
1 cup cold water
1 teaspoon salt
1/2 cup butter
2 cups cottage cheese, drained and sieved
1 cup cold water
1 teaspoon salt
1/2 cup butter
2 cups cottage cheese, drained and sieved
method
1. Mix the cornmeal is a bowl with cold water until you have a smooth paste.
2. Bring 1 quart of water to a boil in a large pan. Add salt, then gradually sprinkle in the cornmeal, stirring constantly to prevent lumps.
3. Cook over low heat, stirring steadily for 30 minutes.
4. When the water has been absorbed and the cornmeal is soft, it is ready.
5. Lightly stir in the butter and cottage cheese. Serve hot or cold.
2. Bring 1 quart of water to a boil in a large pan. Add salt, then gradually sprinkle in the cornmeal, stirring constantly to prevent lumps.
3. Cook over low heat, stirring steadily for 30 minutes.
4. When the water has been absorbed and the cornmeal is soft, it is ready.
5. Lightly stir in the butter and cottage cheese. Serve hot or cold.
serving amount
serves 8
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
