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Romanian Mamaliga

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



  • 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.


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