Feb 11, 2012
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Mămăligă Cu Smăntănă (Romanian Polenta with Sour Cream)

This polenta-like pudding, a staple across Romania, has a firm texture and a briny flavor from a salty, feta-like cheese mixed in at the end of cooking. A topping of more cheese and sour cream makes this a satisfying side dish. This recipe first appeared in our March 2012 issue with Alexander Lobrano's article Eternal Terrain.
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Mămăligă Cu Smăntănă (Romanian Polenta with Sour Cream) Enlarge Image Credit: Landon Nordeman
SERVES 6-8

Ingredients

4 cups milk
2 tbsp. unsalted butter, plus more for greasing
2 cups quick-cooking cornmeal
Kosher salt and freshly ground black pepper, to taste
1 cup finely crumbled feta cheese
1 cup sour cream

Ingredients

Bring milk and butter to a boil in a 4-qt. saucepan over high heat. Whisking constantly, add corn meal and salt and pepper, and cook until thickened and corn meal is cooked through, about 5 minutes. Stir in half the feta, and then transfer to a greased 9″ pie dish; let cool until set, about 5 minutes. Top with remaining feta, and garnish with sour cream before serving.
Mămăligă Cu Smăntănă (Romanian Polenta with Sour Cream)

This article was first published in Saveur in Issue #145

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Ratings & Reviews (1)

noAvatar
Good recipe although I would not use the quick-cooking cornmeal, but the regular coarse one. Then cook it for about 30-40 minutes. It'll taste more like it should.

Gabi @ mamaliga.com
Mămăligă Cu Smăntănă (Romanian Polenta with Sour Cream) Reviewed by MAMALIGA on . Good recipe although I would not use the quick-cooking cornmeal, but the regular coarse one. Then cook it for about 30-40 minutes. It'll taste more like it should.

Gabi @ mamaliga.com Rating: 2

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