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Romanian Mămăliga Baked (polenta)

January 10, 2019 By Darlene at International Cuisine

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Romanian Mămăliga baked is a substitute for bread.  It is the national dish of Romania and used to be considered a peasant food however today you will find it on nearly every menu in the finest establishments.  This dish is made with eggs and cheese and a coarse cornmeal.  I baked the dish but it is often cooked on the stove top like polenta.  It goes beautifully with soups and stews.  We enjoyed it thoroughly alongside our  Romanian meatball soup.

Romanian Mamaliga

This Romanian Mămăliga is usually served with a dollop of sour cream on top which I highly recommend.  It is similar to a corn bread but the addition of eggs and cheese is lovely.  I love how peasant foods become delicacies over time.  It seems we all want to go back to our deepest roots for comfort.  This dish is clearly one of those.  I hope you make it and please let me know how you liked it.

Have you ever been to Romania?  Prince Charles has property in Romania and a true fondness for Romania’s  people and beautiful countryside.

Did you know that Nadia Comaneci was the first gymnast in  history to score a perfect 10?  In fact they had to show the score as a one because the scoreboard was never designed for a 10.

If you would like to learn more about this intriguing country of Romania be sure to check out “Our Journey to Romania“.

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Romanian Mamaliga
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4.17 from 18 votes

Romanian Mămăliga Baked (Polenta)

The national dish of Romania is a  lovely side.  Be sure to serve it with a  dollop of sour cream.  It goes perfectly with any stew or soup.
Course Bread
Cuisine Romanian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Calories 341kcal
Author Darlene at International Cuisine

Ingredients

Ingredients:

  • 4 cups water
  • 2 cups ground coarse cornmeal
  • 1 teaspoon salt
  • ¼ cup butter melted
  • ½ cup shredded feta cheese
  • ½ cup sour cream

Instructions

Instructions:

  • Bring the water and salt to a rapid boil in a large pot.
  • Turn heat down to simmer and slowly pour in the cornmeal.
  • Stir constantly for about 20 minutes until you notice the Mamaliga breaks away easily from the side of the pot.
  • The cooked Mamaliga should be thick enough to stay on a plate by itself.
  • It could be served just like this, cut into slices with a string. It would be served with sour cream, and feta cheese sometime even a fried egg on top.
  • For the Baked Mamaliga:
  • Preheat the oven to 375 degrees.
  • Put half of the porridge into a 7 x 9 greased glass pan.
  • Pour ½ of the melted butter on top.
  • Whisk together the 4 eggs and the shredded feta cheese.
  • Pour over the bottom half, making a layer of egg and cheese in the Mamaliga.
  • Spread the rest of the Mamaliga on top.
  • Pour the remaining melted butter over that.
  • Bake for 20 minutes or until the top becomes lightly browned.
  • Cut in pieces and serve with sour cream on top.

Nutrition

Calories: 341kcal | Carbohydrates: 39g | Protein: 7g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 41mg | Sodium: 620mg | Potassium: 205mg | Fiber: 4g | Sugar: 1g | Vitamin A: 410IU | Vitamin C: 0.2mg | Calcium: 93mg | Iron: 1.7mg

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Filed Under: Bread, Recipes, Romania, Side Dish

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