Traditional Romanian Polenta – Mamaliga
Learn how to make traditional Romanian polenta (mamaliga) with this simple recipe. It’s quick, versatile, and delicious, perfect as a side dish or main course.
If you enjoyed this quick and easy recipe for busy weeknights, check out my other simple meal ideas that are perfect for hectic schedules, Creamy Pepper and Spinach Chicken or Cabbage Pasta. If you’re into a sheet pan and one-pot meals, give my Smoked Pork Ribs and Cabbage Casserole a try.
For something oven-free and lighter, I recommend my Japanese Tuna Onigiri. And when you’re craving a quick dessert, don’t miss out on my Apple Cake (more apples than dough), Yogurt Cake (No Flour), or Morello Sponge Cake.
If you’re in the mood for a late weekend breakfast, my Cabbage or Potato Frittata will hit the spot!
Let’s Talk About Polenta
Making polenta (or as Romanians call it, mamaliga) is like stepping into a time machine that takes you straight to my childhood kitchen. Picture this: a steaming pot on the stove, a wooden spoon doing all the heavy lifting, and me sneaking bites before the meal is even served. Mom wasn’t thrilled about that last part, but hey, someone had to taste test!
Polenta is one of those dishes that’s deceptively simple. Just corn grits, water, salt, and a little butter, but somehow, it feels like magic. It’s versatile and comforting, and you can dress it up or down depending on your mood. Fancy dinner? Pair it with a saucy stew. Quick lunch? Slap on some cheese and call it a day. Trust me, mamaliga has got your back.
Why You’ll Love This Recipe
- Simple Ingredients: You probably have everything you need in your pantry already.
- Quick to Make: Ready in less than 30 minutes.
- Versatile: Works as a side dish, a base for stews, or even a main meal with a dollop of sour cream and cheese.
- Nostalgic: Perfect for those who love traditional Romanian cuisine or want to try something new and comforting.
Ingredients
Prep your ingredients before you start: measure out the corn grits, have your liquid ready, and prep any garlic, herbs, or toppings. A little upfront prep makes the cooking process smoother and stress-free, and you’ll appreciate how quickly everything comes together!
Substitutions
- Corn Grits: Substitute with fine cornmeal for a smoother texture, but cooking time may vary.
- Butter: Use olive oil or vegan butter for a dairy-free version or olive oil.
- Salt: Swap with garlic salt or onion salt for a twist.
Step-by-step Instructions
Making Romanian polenta (mamaliga) is super easy! Just prep your ingredients, simmer, and stir in cheese or butter for a creamy finish. It’s a cosy, simple dish that’s perfect for any day.
It’s a no-fuss recipe that’ll have you feeling like a pro. Plus, your family will love it, and they might even think you’ve got secret kitchen tricks!
- Boil the Water: Bring 4 cups of water to a boil in a pot. Add salt and stir until dissolved. Make sure your pot is big enough for the polenta to thicken.
- Add the Cornmeal: Slowly pour in the cornmeal, stirring constantly with a whisk to avoid lumps. Once mixed, reduce heat to medium-low.
- Cook and Stir: Simmer for 15-20 minutes, stirring occasionally with a spoon to prevent sticking. Lower heat if it starts to splatter.
- Add the Butter: Stir in butter or olive oil until melted and smooth. Taste and adjust salt if needed.
- Serve: Pour the polenta onto a board or serving dish. Let it set for 5-10 minutes before slicing, or serve hot straight from the dish.
A full list of ingredients and instructions can be found in the recipe card below.
What to make with polenta leftovers?
Polenta Fries:
Cut leftovers into fry-shaped pieces, season with herbs and spices, and bake or fry until crispy. They make a great alternative to regular fries and are perfect for dipping in your favourite sauce. To ensure the fries stay crispy, you can lightly coat them in a bit of cornstarch before cooking
Polenta Croutons:
Transform leftovers into crunchy croutons. Slice it into cubes, season, and bake until golden brown. These make a fantastic topping for salads or soups, adding texture and a unique twist
Polenta Casserole:
Layer slices of leftovers in a baking dish with vegetables, cheese, or meats for a comforting casserole. You can also drizzle it with a bit of tomato sauce or broth before baking for added flavour. This dish is great for using up extra polenta while making a hearty, filling meal
Mini Polenta Pizzas:
Spread leftovers into rounds, then top with your favourite pizza toppings—cheese, tomato sauce, olives, or any other fixings—and bake until the polenta is golden and the toppings are bubbly. This makes for a fun, gluten-free pizza alternative
Grilled or Fried Polenta Slices:
Slice leftovers into thick rounds and grill or fry them until crispy on the outside and soft on the inside. These slices can be used as a base for other dishes like savoury vegetable stacks, topped with sautéed mushrooms, or used as a side dish for meats and stews
Storage Tips
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheat: Heat on the stove with a splash of water or milk to loosen it up.
- Freezing: Pour into a lined dish, let it set, then slice and freeze for up to 1 month.
FAQs
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- Roasted Aubergine with Yogurt Dressing
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- One Pan Turkey and Veggie Rice Bowl
- Sticky Baked Chicken Wings Recipe
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Traditional Romanian Polenta Recipe – The Classic Mamaliga Made Easy
Equipment
- Heavy-bottomed pot
- Sturdy spoon or metal balloon whisk
- Measuring cups or a digital kitchen scale
- Spatula, to remove the polenta from the pot
Ingredients
- 1 cup corn grits
- 4 cups water
- 1 teaspoon salt
- 4 tablespoons butter or olive oil
Instructions
- Boil the Water: Bring 4 cups of water to a boil in a heavy-bottomed pot. Add the salt and stir to dissolve. Make sure the pot is large enough to handle the polenta as it thickens.4 cups water, 1 teaspoon salt
- Add the Cornmeal: Slowly pour in the cornmeal, stirring constantly with a metal balloon whisk to prevent lumps. This step is crucial for achieving a smooth texture. Once the cornmeal is fully incorporated, reduce the heat to medium-low.1 cup corn grits
- Cook and Stir: Let the polenta simmer gently, stirring occasionally with a wooden spoon or spatula to prevent sticking. Cook for 15-20 minutes, or until the mixture is thick and creamy. If it starts to bubble and splatter, lower the heat slightly.
- Add the Butter: Stir in the butter or olive oil until melted and fully combined. This adds a silky richness to the polenta. Taste and adjust the salt if needed.4 tablespoons butter
- Serve: Pour the polenta onto a wooden board or into a serving dish, using a spatula to scrape it from the pot. Smooth the top if desired. Let it set slightly for 5-10 minutes before slicing, or serve it hot straight from the dish.
Video
Notes
Cooking Tips:
- Consistency: Adjust the liquid-to-polenta ratio based on your preference. Use more liquid for a creamy texture and less for a firmer result.
- Stirring: Stir frequently to prevent lumps and sticking, especially during the first 10 minutes.
- Seasoning: Salt the water or broth at the start to enhance the taste as polenta absorbs it while cooking.
Substitutions:
- Liquid: Swap water with broth or milk for extra richness.
- Polenta Type: Instant polenta cooks faster, but traditional polenta offers more texture and flavour.
Storage:
- Leftovers: Spread the cooked polenta in a dish to cool, then refrigerate. It will firm up and can be sliced for frying or grilling later.
Variations:
- Add cheese, olive oil, or herbs for additional flavour before serving.
- Serve as a base for stews, roasted vegetables, or meats.
