Traditional Moldavian Polenta-Style Mamaliga

If you’re looking for a cozy, rustic staple that’s both simple and deeply satisfying, look no further than Mămăligă moldovenească. This traditional Moldavian cornmeal porridge (akin to polenta) has a firm yet fluffy texture—perfect for slicing or scooping. Made by slowly whisking cornmeal into boiling, salted water, it develops that comforting minerally flavor that anchors hearty dishes. It’s traditionally served with telemea, cottage cheese, sour cream, or alongside rich meat stews.

Whether you’re honoring heritage or simply craving a warming side, this flexible dish fits the bill. With minimal ingredients and maximum heartiness, it’s the kind of dish that makes you feel at home.

• 
  In a pot boil water over high heat.
• 
  Add salt, and wait until the water boils.
• 
  I used this corn flour, you can use whatever you like. Pour in a cup (250 g) of corn flour to make it easy to pour a little bit into a glass.
• 
  Pour a little flour into boiling water.
• 
  Immediately stir with a whisk to avoid lumps. First, pour half a glass of flour.
• 
  After a minute add the other half a glass, and stir simultaneously.
• 
  Cook for 10 minutes with a lid.
• 
  Press with a spoon from time to time.
• 
  Remove the mamaliga from the pot.
• 
  Cut the Moldovan mamaliga and serve with cheese, cream, roasted meat, fish, or whatever you like. Enjoy!