Basic Mamaliga Recipe on Food52 (2024)

FAQs

Is mămăligă the same as polenta? ›

When cooked peasant-style and used as a bread substitute, mămăligă is supposed to be much thicker than the regular Italian polenta to the point that it can be cut in slices, like bread. When cooked for other purposes, mămăligă can be much softer, sometimes almost to the consistency of porridge.

: a Romanian dish of cornmeal mush often garnished with cheese or sour cream.

It is often served with a pat of butter, sour cream, or cheeses such as telemea (similar to feta) or cascaval (similar to pecorino). Mămăligă is also a great accompaniment to a meat or vegetable dish.

Traditional Romanian Mămăliga (polenta or cornmeal) pronounced mama-LEE-gah is a staple dish of Romanian cuisine with such a major place in the country's popular culture that Romanians sometimes scornfully call one other “Mămăligar” (Mămăligă eater).

I've made pretty much the same thing with fufu and mamaliga, the only difference I can see is that it's a white corn meal. The box I bought was also quite fine so there was less stirring than the others. This sort of corn stir is obviously a big staple in other parts of the world.

Polenta and cornmeal are almost exactly the same product, except for one thing: the consistency of the grain. Polenta is much more coarsely ground, which makes the end product less mushy, and it has a little more bite to it than cornmeal.

Mămăligă vs Polenta vs Grits

Both mamaliga and polenta traditionally use coarse yellow cornmeal, while grits is made from white nixtamalized corn (”hominy”) which has a finer grind. Therefore, mamaliga and polenta have a rougher texture—even a bit chewy if made very thick—while grits are extremely smooth and creamy.

Polenta is a healthful food choice with several nutritional benefits. Polenta may be good for health as it contains fiber and protein. It is also rich in complex carbohydrates, low in fat, and more. Polenta is cooked cornmeal that can be eaten as a side or used in a variety of recipes, from bread to desserts.

As for mămăligă, it is first attested in early 16th century Wallachia, but as a place name. It appears as a personal name somewhat later. As a dish, it is first mentioned in Transylvania in 1718, and in Wallachia in 1723.

Perhaps the best-known Moldovan dish is also a well-known Romanian dish, mămăligă (a cornmeal mush or porridge). This is a staple polenta-like food on the Moldovan table, served as an accompaniment to stews and meat dishes or garnished with cottage cheese, sour cream, or pork rind.

Is polenta Italian or Mexican? ›

Polenta originated in Northern Italy where it was essential to many peasant and working class families—a simple yet satisfying dish. In those days, it often was made with more than just corn, but also beans and legumes.

Sarmale (Romanian Cabbage Rolls) is widely considered to be Romania's national dish. Sarmale is one of the most popular recipes with each region having its own subtly tweaked version with different meat, vegetables and local herbs.

The name “Romania” comes from the Latin word “Romanus” which means “citizen of the Roman Empire.” The Parliament Palace in Romania's capital of Bucharest is the second largest building in the world, behind only the Pentagon.

"Most people, including chefs we know and love, say any version of medium or coarsely ground corn works for polenta," says Roberts. "Ultimately, yes, a cook can prepare a porridge from medium or coarsely ground corn. Fine-grind can be a bit too pasty if prepared this way.

Both grits and polenta fall under the heading of cornmeal, which is essentially a coarse flour, or “meal,” made from dried corn.