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.
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.
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Romanian Mămăliga Baked (Polenta)
- 4 cups water
- 2 cups ground coarse cornmeal
- 1 teaspoon salt
- ¼ cup butter melted
- ½ cup shredded feta cheese
- ½ cup sour cream
- 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.