A cornmeal pudding as they like it in Romania (they call it ‘mamaliga’) takes the place of bread on the rural table and is always eaten on its own, as a separate course. For children you can combine freshly made curd cheese, yogurt or sour cream. This adds protein and a touch of sharpness to balance the natural sweetness. Another sweet bonus…cornmeal is a suitable grain food for anyone with a wheat intolerance!
When my kids were little I tried lots of different tastes and flavours, and the mildness of polenta was a huge hit. If only they ate so well now. This dish is easily frozen and also keeps in the fridge for a few days. If you thicken it, you can put it on a grill for the perfect summer BBQ side dish!
I love finding out the historical significance of recipes, and if you care to know more about mamaliga, here is a start!
Makes about 2 cups
Ingredients
- 3 cups spring water
- 1 cup fine-ground cornmeal (polenta)
- 1-2 tablespoons plain yogurt
Instructions
- Put the cold spring water into a pan and stir in the cornmeal.
- Bring to a boil, keeping the heat high until the mixture belches and bubbles.
- Then turn it down and keep stirring as it thickens and ceases to be grainy-30-40 minutes should see it ready. You can of course make it thicker or thinner as you please just by adding less or more water (if you add water while cooking make sure it’s boiling).
- Remove from the heat and let cool to finger heat; it will firm as it sets.
- Finish with yogurt, stirred in or separate, as you please.
Related:
Roasted polenta with garden vegetables
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