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