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.