A true symbol of Romanian culinary tradition, mămăligă with cheese and sour cream brings simplicity and authenticity to the table, in an irresistible combination of textures and flavors. This classic dish, ever-present on the tables of our ancestors, transforms humble ingredients into a true celebration of taste.
The steaming pot of freshly cooked mămăligă, later layered generously with brânză de burduf or salty telemea cheese and rich sour cream, recreates the moments of comfort and hospitality from our grandparents’ homes. Butter, sometimes added to the polenta, gives it a special creaminess, perfectly complementing the strong taste of sheep’s cheese and the subtle sweetness of the sour cream.
This simple yet hearty food is a true refuge of flavor and tradition, suitable both for everyday meals and for moments when we wish to reconnect with our roots. Mămăligă with cheese and sour cream is best served alongside fried sausages or sunny-side-up eggs, bringing a festive note to every plate. A genuine Romanian dish, perfect for gathering the family together and sharing a meal full of authentic tastes.
Ingredients
500 g cornmeal (preferably cornmeal for polenta)
1.5 liters water
Salt (1 teaspoon or to taste)
200 g brânză de burduf or telemea (sheep’s cheese preferred for an authentic taste)
200 g full-fat sour cream (minimum 20% fat)
50 g butter (optional, for extra creaminess)
Instructions
Preparing the Mămăligă: Bring the water to a boil in a cauldron (ceaun) or deep pot, add the salt, and let it come to a rolling boil. When the water starts boiling, gradually add the cornmeal in a steady stream, stirring continuously with a whisk or a wooden spoon to prevent lumps from forming.
Cooking the Mămăligă: Lower the heat and continue stirring constantly until the mămăligă starts to come away from the sides of the pot (about 15–20 minutes). If you prefer a creamier polenta, you can add the butter at this stage, stirring until it melts and incorporates.
Preparing the Layers of Cheese and Sour Cream: Once the mămăligă is ready, pour a portion into a serving dish or directly onto a plate. Generously sprinkle brânză de burduf or crumbled telemea cheese on top. Continue with a layer of thick sour cream, then add another layer of mămăligă.
Assembling the Dish: Repeat the layers of mămăligă, cheese, and sour cream until all ingredients are used, making sure the final layer is sour cream and cheese for an authentic presentation.
Serving: Traditionally, mămăligă with cheese and sour cream is served hot, in a clay pot or directly on a wooden board, for a truly authentic experience. It can be accompanied by fried eggs or sausages, making it a hearty and satisfying meal.
Why Is Mămăligă with Cheese and Sour Cream Such an Iconic Dish in Romanian Cuisine?
Mămăligă with cheese and sour cream is considered a symbol of Romanian simplicity and hospitality. It reflects how basic, accessible, and local ingredients can be transformed into a savory and nourishing dish. Its popularity comes from the fact that it is both an everyday meal and a festive choice, deeply connected to rural traditions.
What Is the Secret to Achieving the Perfect Mămăligă?
The secret of a perfect mămăligă lies in choosing the right cornmeal (preferably coarse cornmeal, made specifically for polenta), the correct ratio of water to cornmeal, and constant stirring during boiling to prevent lumps. Adding butter toward the end can give it a creamier texture and a richer flavor.
What Type of Cheese Is Ideal for This Dish?
Brânză de burduf and salty telemea cheese are the best options for mămăligă with cheese and sour cream, as they provide the perfect contrast between the creamy texture of the sour cream and the firm consistency of the polenta. Sheep’s cheese adds authenticity and an intense flavor, specific to traditional Romanian cuisine.
How Can This Recipe Be Adapted for a Vegetarian Diet?
The recipe is already vegetarian in its basic form. However, for a more diversified version, sautéed mushrooms or grilled vegetables can be added between the layers. Sour cream can also be replaced with a plant-based alternative for those following a vegan diet.
How Can Mămăligă Be Presented to Impress Guests?
For a special presentation, mămăligă can be layered in a clay pot, topped with sour cream and freshly chopped parsley. It can also be served on a wooden board, accompanied by fried eggs, sausages, and pickles, creating a rustic and visually appealing plate.
What Are the Traditional Combinations Served with Mămăligă, Cheese, and Sour Cream?
The most popular accompaniments are fried eggs, sausages, pork cracklings, or smoked bacon. In some regions, a layer of cracklings is added directly into the dish, while pickles complete the flavor perfectly.
What Role Does Sour Cream Play in This Recipe?
Sour cream contributes to the creamy texture of the dish and balances the salty taste of the cheese. It is an essential ingredient that gives mămăligă with cheese a rich consistency and enhances the savor of every bite.
How Can This Recipe Be Transformed into a More Modern Dish?
For a modern interpretation, artisanal cheeses such as gorgonzola or goat cheese can be used, and a wild mushroom sauce can be added. Additionally, the plating can be done in individual ramekins for an elegant and contemporary look.
Is This Recipe Specific to a Certain Region in Romania?
Although mămăligă with cheese and sour cream is widespread throughout Romania, in the mountain regions such as Bucovina or Transylvania, it is often prepared with brânză de burduf or sheep’s cheese, giving it a stronger flavor. In the southern regions of the country, telemea cheese is more commonly used.
How Can Leftover Mămăligă Be Preserved?
Leftover mămăligă can be transformed into “bulz” – polenta stuffed with cheese and baked in the oven. It can also be sliced and fried in butter or oil, resulting in a crispy and delicious snack.
