How to Make Traditional Romanian Polenta Recipe (Mămăligă)
Traditional Romanian polenta (mămăligă) is as simple as it gets—just cornmeal, water, salt, and butter. Whether you serve it as a cozy side or a hearty main, it's a classic comfort food that's easy to make.
Servings: 4
Calories: 245kcal
Equipment
- Heavy-bottomed pot
- Sturdy spoon or metal balloon whisk
- Measuring cups or a digital kitchen scale
Ingredients
- 1 cup corn grits
- 4 cups water
- 1 teaspoon salt
- 4 tablespoons butter or olive oil
Instructions
- 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.
Video
Notes
Cooking Tips:
- Consistency: Adjust the liquid-to-polenta ratio based on your preference. Use more liquid for a creamy texture and less for a firmer result.
- Stirring: Stir frequently to prevent lumps and sticking, especially during the first 10 minutes.
- Seasoning: Salt the water or broth at the start to enhance the taste as polenta absorbs it while cooking.
Substitutions:
- Liquid: Swap water with broth or milk for extra richness.
- Polenta Type: Instant polenta cooks faster, but traditional polenta offers more texture and flavour.
Storage:
- Leftovers: Spread the cooked polenta in a dish to cool, then refrigerate. It will firm up and can be sliced for frying or grilling later.
Variations:
- Add cheese, olive oil, or herbs for additional flavour before serving.
- Serve as a base for stews, roasted vegetables, or meats.
Nutrition
Calories: 245kcal | Carbohydrates: 31g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 684mg | Potassium: 57mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 433IU | Calcium: 12mg | Iron: 0.4mg
