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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (358g) Recipe makes 6 servings |
||
| Calories 538 | ||
| Calories from Fat 387 | (72%) | |
| Amount Per Serving | %DV | |
| Total Fat 43.1g | 66% | |
| Saturated Fat 26.8g | 134% | |
| Monounsaturated Fat 11.9g | ||
| Polyunsaturated Fat 1.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 117mg | 39% | |
| Sodium 1172mg | 48% | |
| Potassium 188mg | 5% | |
| Total Carbohydrate 21.9g | 7% | |
| Dietary Fiber 1.9g | 7% | |
| Sugars 0.5g | ||
| Protein 17.6g | 35% | |
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Mamaliga Cu Branza (Cornmeal Mush With Cheese)
By: TOOLBELT DIVA
May 17, 2005
Mamaliga is a traditional Romanian Recipe. When one thinks of mush, it is usually unappealing. If you are familiar with and like Polenta, here is the Romanian version. We call it Mamaliga. When I was a child, my mother would serve Mamaliga, on its own, with fish, or other meats, instead of bread. It is equally good the next day, because it can be cut into pieces, and dipped into a tocana (stew) or ciorba de fasole (bean soup). The next day, Mamaliga may be served for breakfast, fried with bacon, or sausages.
SERVES 6 -8
Ingredients
For the Mamaliga
- 1 1/4 cups cornmeal
- 1 3/4 teaspoons salt
- 5 1/2 cups cold water
For the cheese
- 1/4 lb butter
- 1/2 pint sour cream
- 3/4 lb cheddar cheese, cheese, grated. (medium or old, your choice)
Directions
1
To prepare the Mamaliga, mix the cornmeal,and salt together with 1 1/2 c cold water and set it aside to soften.2
Bring 4 cups water to a hard boil.3
Add the cornmeal mixture to the boiling water, stirring constantly.4
When the Mamaliga begins to thicken, cover, and cook over lower heat, for about 30 minutes, stirring periodically; do not allow Mamaliga to burn. Now you are ready for the cheese.5
Divide the butter into 3 equal parts.6
Divide the grated cheese into two equal parts.7
Divide the cooked cornmeal into two equal parts.8
To a casserole dish, add 1/3 of the butter and 1/2 of the cooked cornmeal.9
Add an additional 1/3 of the butter, and 1/2 of the grated cheese.10
Add second 1/2 of the cooked cornmeal, butter and cheese.11
Top with the sour cream.12
Bake 1 hour at 350°F.
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- Course > Side Dishes
- Main Ingredient > Vegetables
- Main Ingredient > Eggs/Dairy > Cheese
- Cuisine > European > Eastern
- Preparation > Time to Make > < 4 hours
- Preparation > Inexpensive
- Preparation > Equipment > Oven > Casseroles
- Occasion > Taste/Mood > Comfort Food
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: littleturtle
On May 19, 2008
This was easy and good. Creamy and cheesy. I scaled it back to 2 servings with no problems (just added an extra 1/3 cup water to keep the cornmeal from cooking down too much and burning in step 4). It made more than enough for the three of us. Thanks for sharing.
From: Manami
On Dec 11, 2006
Hi Toolie, am way overdue in writing my review, please forgive me! I too, stopped at Step 4 - cheddar cheese just doesn't cut it for me! I thought about adding cottage cheese instead or maybe even Guyere, maybe next time. The dish that they make here with corn meal mush is Tamal en Cazuela, that the residents love - so we will continue you playing around with the Romanian version, because those are my roots, too! Thanks again for posting, Diane :=)
From: GT in SA
On Aug 31, 2006
A very similar dish is often served in South Africa at barbecues, known locally as "Paptert" (pronounced "puptaert") It may also include bacon, mushrooms or any other savoury ingredients, in addition to the cheese. Popular in the central and northern regions where maize (corn) is grown but not so much in the south or east where maize is not a staple.
From: ~Rita~
On Aug 30, 2006
Good But I found this to have too much butter. I was going to cut it back and wish I did. I added my Oven-Dried Herbed Tomatoes about 3 chopped tomatoes and some smoked paprika.
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