Mămăligă, traditional Romanian polenta

Name: Mămăligă, traditional Romanian polenta
Ingredients: 1.1 liters water; 200 g cornmeal; 1 teaspoon salt; 2 tablespoons oil; 1 parsley leaf

Season - Mămăligă, traditional Romanian polenta by Dora A. - Recipia

Mămăligă, traditional Romanian polenta, simmers in water with cornmeal until soft, cohesive and glossy from the oil added at the end. You can feel the grind in each bite: fine cornmeal gives a smooth texture, while coarser cornmeal stays slightly rough to chew. I choose the cornmeal based on how smooth I want it. Preparation: 5 minutes. Cooking: 33 minutes. Total time: 38 minutes. Servings: 4. Approximately 245 kcal and 4 g protein per serving.

Ingredients

1.1 liters water
200 g cornmeal
1 teaspoon salt
2 tablespoons oil
1 parsley leaf

Preparation

1. Put the cold water and cornmeal in a saucepan. Stir gently with a wooden spoon until combined. 2. Set the saucepan over medium heat and let the mixture come to a boil, about 8 minutes. When it boils, add the salt and turn the heat to low. 3. Cover the saucepan and cook the mămăligă for 20 minutes. Stir now and then, until it thickens and the cornmeal is cooked through. 4. Add the oil and stir for another 5 minutes, until the mămăligă is smooth and glossy. 5. Garnish with the parsley leaf.

Notes

The grind affects the cooking time: very coarse cornmeal may need a few more minutes, while fine cornmeal gives a more even texture. Choose cornmeal with a clean smell and no hint of rancidity; if it stays open for a long time, it loses its freshness. I start about 40 minutes before the meal so I don't have to rush the cooking. I serve it with cheese and eggs. Once cooled, it firms up and slices more easily than when hot. Keep it covered in the fridge for up to 3 days; to reheat, add a little water and stir over low heat. For a larger batch, keep the ratio of 200 g cornmeal to 1.1 liters of water.