How to Make Traditional Romanian Polenta Recipe (Mămăligă)

5 from 41 votes

Traditional Romanian cornmeal porridge made with water, salt and butter. Soft and creamy or firm enough to slice — the ratio and method explained.

Cook Time15

Total Time15

Cuisine: Romanian

Servings:

Calories: 245kcal

Boil the Water: Bring 4 cups of water to a boil in a heavy-bottomed pot. Add the salt and stir to dissolve. Make sure the pot is large enough to handle the polenta as it thickens.
4 cups water, 1 teaspoon salt
Add the Cornmeal: Slowly pour in the cornmeal, stirring constantly with a metal balloon whisk to prevent lumps. This step is crucial for achieving a smooth texture. Once the cornmeal is fully incorporated, reduce the heat to medium-low.
1 cup corn grits
Cook and Stir: Let the polenta simmer gently, stirring occasionally with a wooden spoon or spatula to prevent sticking. Cook for 15-20 minutes, or until the mixture is thick and creamy. If it starts to bubble and splatter, lower the heat slightly.
Add the Butter: Stir in the butter or olive oil until melted and fully combined. This adds a silky richness to the polenta. Taste and adjust the salt if needed.
4 tablespoons butter
Serve: Pour the polenta onto a wooden board or into a serving dish, using a spatula to scrape it from the pot. Smooth the top if desired. Let it set slightly for 5-10 minutes before slicing, or serve it hot straight from the dish.

The ratio determines the texture — 4:1 water to cornmeal for soft, 3:1 for firm and sliceable.
Pour the cornmeal slowly in a thin stream while whisking continuously. Stopping or pouring too fast causes lumps that won't cook out.
Add butter off the heat. High heat makes it separate rather than emulsify into the polenta.
It's done when it pulls away cleanly from the sides of the pot — not just when the timer goes off.