How to make it
5 steps. Take it one step at a time.
Bring 1 l of water and 5 g of salt
In a heavy-bottomed pot, bring 1 l (4.2 cup) of water and 5 g (1 tsp) of salt to a rolling boil over high heat.
Reduce the heat to medium-low
Reduce the heat to medium-low. Slowly pour the 250 g (1 1/2 cup) of cornmeal into the water in a steady stream, whisking constantly to prevent lumps from forming.
Continue to cook
Continue to cook for about 20-25 minutes, stirring frequently with a wooden spoon. The porridge will thicken significantly and should eventually pull away from the sides of the pot.
25 minStir in the 30 g of butter if
Stir in the 30 g (2.1 oz) of butter if using, mixing until fully melted and incorporated.
Turn the mămăligă out
Turn the mămăligă out onto a large wooden board or a flat plate. Let it rest for a few minutes before serving.
2 min
A little kitchen wisdom
For a more authentic texture, use a heavy-bottomed cast iron pot (ceaun). Traditionally, it is served with a dollop of sour cream and crumbled feta-style cheese (telemea). To slice firm mămăligă, use a piece of clean sewing thread rather than a knife for the cleanest cut.
