Mămăligă cu Brânză și Smântână (Polenta with Cheese and Cream) Recipe

Mămăligă cu Brânză și Smântână is a traditional Romanian dish that perfectly combines the creamy texture of polenta with the rich flavors of cheese and sour cream. This comforting and hearty meal is not only a staple in Romanian cuisine but also a versatile dish that can be enjoyed for breakfast, lunch, or dinner. In this article, we will explore the history of Mămăligă, provide a detailed recipe, and share tips to make this dish authentically delicious. Whether you are new to Romanian food or a gastronomy enthusiast looking to expand your culinary repertoire, this recipe is sure to delight your taste buds.

What is Mămăligă?

Mămăligă is a traditional Romanian dish made from yellow cornmeal, similar to Italian polenta. It has been a staple food in Romanian households for centuries, especially in rural areas where corn is a primary crop. Historically, Mămăligă was considered a peasant dish due to its inexpensive ingredients, but today it is enjoyed by all social classes and is a celebrated part of Romanian culinary heritage.

The texture of Mămăligă can range from soft and creamy to firm and sliceable, depending on how it is prepared. Its mild flavor makes it a perfect base for toppings such as cheese, sour cream, meats, or vegetables.

The Perfect Pair: Brânză and Smântână

The magic of Mămăligă cu Brânză și Smântână lies in the combination of three simple ingredients:

• Mămăligă (Polenta): Made from cornmeal cooked in water and sometimes milk or broth.
• Brânză: A traditional Romanian cheese, typically salty and crumbly. The most common types used are telemea or feta cheese.
• Smântână: Romanian sour cream, which is thicker and richer than typical Western sour cream varieties.

Together, these ingredients create a dish that is creamy, tangy, and satisfying.

Ingredients for Mămăligă cu Brânză și Smântână

Before we dive into the recipe, here’s what you will need:

For the Mămăligă (Polenta):

• 1 cup yellow cornmeal (medium or coarse ground)
• 4 cups water
• 1 teaspoon salt
• 1 tablespoon butter (optional)

For the Topping:

• 1 cup brânză (Romanian salty cheese) or feta cheese, crumbled
• 1 cup smântână (Romanian sour cream) or a thick sour cream alternative
• Butter (optional, for extra richness)

Step-by-Step Recipe

1. Prepare the Mămăligă

• In a large pot, bring 4 cups of water to a boil. Add the salt.
• Gradually pour the cornmeal into the boiling water while stirring continuously with a wooden spoon or whisk. This helps prevent lumps.
• Reduce the heat to low and cook the cornmeal, stirring frequently, for about 20-30 minutes. The consistency should become thick and smooth.
• If desired, stir in the butter for a richer flavor and silkier texture.
• Once cooked, pour the Mămăligă into a serving dish or onto a wooden board and let it set for a few minutes. The polenta can be served soft or allowed to cool and firm up for slicing.

2. Prepare the Cheese and Sour Cream

• While the Mămăligă cooks, crumble the brânză or feta cheese.
• If your sour cream is too thin, strain it through a cheesecloth to thicken it slightly for a more authentic texture.

3. Assemble the Dish

• Scoop a generous portion of warm Mămăligă onto a plate.
• Top with a layer of crumbled brânză.
• Add a dollop of smântână on top.
• Optionally, add a small pat of butter for extra creaminess.

4. Serve and Enjoy

Mămăligă cu Brânză și Smântână is best enjoyed warm. The contrast between the warm, slightly sweet polenta and the salty cheese with the tangy cream makes it a comforting and flavorful dish.

Tips for Making Authentic Mămăligă cu Brânză și Smântână

• Use quality cornmeal: Medium or coarse ground cornmeal works best for authentic texture. Avoid instant cornmeal mixes, which can be too fine and lack flavor.
• Choose traditional cheese: If you can find Romanian brânză, use it. If not, feta cheese is a good substitute because of its similar salty and crumbly characteristics.
• Don’t rush the cooking: Stirring the polenta slowly over low heat allows it to cook evenly and develop its characteristic creamy texture.
• Adjust consistency: Some prefer Mămăligă softer, while others like it firm enough to cut into slices. Adjust cooking time and liquid ratio to your preference.
• Add butter or cream: For a more decadent dish, add butter to the polenta as it cooks or mix some cream into the cheese topping.

Variations and Serving Suggestions

Mămăligă cu Brânză și Smântână can be enjoyed simply on its own or accompanied by additional ingredients:

• With eggs: Top with a fried or poached egg for a hearty breakfast.
• With meats: Serve alongside smoked sausages, pork, or grilled meats for a more substantial meal.
• With vegetables: Add sautéed mushrooms, peppers, or tomatoes to introduce more flavor and texture.
• Baked version: Layer Mămăligă with cheese and sour cream in a baking dish, then bake until golden and bubbly for a gratin-like dish.

Nutritional Benefits

Mămăligă cu Brânză și Smântână is a balanced dish offering carbohydrates from the cornmeal, protein and calcium from the cheese, and fats from the sour cream and optional butter. It provides energy and essential nutrients, making it a filling and nourishing option.

Conclusion

Mămăligă cu Brânză și Smântână is a delicious and authentic Romanian dish that showcases the simple yet rich flavors of Eastern European cuisine. By combining creamy polenta with salty cheese and tangy sour cream, this recipe creates a comforting meal that is easy to prepare and perfect for any time of day. Try making this traditional dish at home to experience a taste of Romania’s culinary heritage.

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Summary

• Mămăligă is Romanian polenta made from cornmeal.
• It is traditionally served with brânză (salty cheese) and smântână (sour cream).
• This dish is simple, hearty, and versatile.
• Use medium or coarse cornmeal for authentic texture.
• Serve warm, optionally with butter, eggs, meats, or vegetables.

Enjoy your Mămăligă cu Brânză și Smântână — a true taste of Romania!