Mămăligă
A firm cornmeal porridge, cut with a thread rather than a knife.
Ingredients
For 6 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Bring the salted water to the boil. Set aside a handful of the meal; it is wanted at the end.
Pour the meal in as a thin stream, whisking without stopping. Do not pause until all of it is in.
Drop to the lowest heat and cook thirty minutes, stirring with a wooden spoon every three or four minutes. The mass pulls away from the sides.
Add the reserved handful of meal and work it in: it gives the light graininess mămăligă is valued for.
Stir in the butter, turn it out onto a board and let it stand five minutes. Cut it into slabs with thread and serve with the cheese and soured cream.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: · CC BY-SA 3.0