Mamaliga (Romanian Polenta) / MamaligaReport Violation
Other Infoservings: 6-10
yellow corn meal
This is the way the country people prepare mamaliga.
Pul on the fire a deep and heavy soup pot with 2 quarts of sailed water. When it is boiling fast pour in at once enough yellow corn meal to form the shape of a pyramid.
After the corn meal has been boiling for about 30 to 40 minutes make a hole in die pyramid from the top through the center with a wooden mail stick (a sort of a thin rolling pin).
In Romania it is called facalet and is made by the menfolk especially for preparing mamaliga. The top is artistically carved with an individual design and the name of the owner. It is a handy instrument to have around as a protection against burglars and excitable wives have been known to use it on straying husbands. If a youngster gets a little out of hand, all a mother has to do is to look in the direction of the facalet and he will suddenly become very obedient.
While the mamaliga is boiling, prepare the cheese, stew (tocana) or any other dish you wish to serve on the side.
See that you always have enough water in the pot. After it has been cooking for 3 hours, pour out one large or 2 small cups of the liquid, wrap the pot with plenty of towels, place it between your knees and begin to stir slowly with the facalet. Continue stirring until the mush is thick and smooth. The longer you stir, die smoother the mamaliga will be.
Return slowly the liquid you took out while you are stirring. If you want to use the mamaliga as bread, stir until it is very thick, cover, put back on the hie and let heat for 5 or 6 minutes. Remove from the fire, let stand for 10 minutes, then turn out on a board. Leave it in the shape of the pot or form into any desired shape.
To make it easy in turn out the mamaliga, use a large flat knife dipped in cold water to loosen the sides of the pot.
This is the traditional country method of preparation, but there is an easier way. Look for "Mamaliga - The Modern Method".
You must try this recipe. Historically a peasant food, it was often used as a substitute for bread or even as a staple food in the poor rural areas. However, in the last decades it has emerged as an upscale dish available in the finest restaurants.