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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.
Servings: 8
Calories: 306


  • 2 cups yellow cornmeal
  • 1 cup cold water
  • 1 teaspoon salt
  • 1/2 cup butter
  • 2 cups cottage cheese drained and sieved


  • Mix the cornmeal is a bowl with cold water until you have a smooth paste.
  • 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.
  • Cook over low heat, stirring steadily for 30 minutes.
  • When the water has been absorbed and the cornmeal is soft, it is ready.
  • Lightly stir in the butter and cottage cheese. Serve hot or cold.
Calories: 306 kcal
Carbohydrates: 31 g
Protein: 10 g
Fat: 16g
Saturated Fat: 9 g
Trans Fat: 1 g
Cholesterol: 39 mg
Sodium: 586 mg
Potassium: 186 mg
Fiber: 4 g
Sugar: 2 g
Vitamin A: 428 IU
Calcium: 50 mg
Iron: 1 mg
Cuisine Jewish
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