Mamaliga is a traditional Romanian dish, similar to polenta, made from cornmeal. It can be served as a side dish or as a main course, often accompanied by cheese, sour cream, or various meat dishes.
Romanian cornmeal porridge, or mămăligă, is an ancient dish that began as peasant food and is now served at fine restaurants. It is a simple combination of cornmeal, water (or stock or milk), salt, and butter, and can be served with sour cream, fresh cheese, and herbs.
Mămăligă, a cornmeal-based porridge, is a popular dish in Romania and Moldova, as well as various other countries including Ukraine, Georgia, Turkey, Greece, and Albania. Introduced to Europe from America during the 1500s, corn gradually supplanted other grains in porridge, especially in regions along the Danube River where corn cultivation thrived. Originally considered a simple comfort food, mămăligă has gained gourmet status in recent decades.
In Romania and Republic of Moldova, where it holds national significance, mămăliga is traditionally prepared in a cast iron pot (known as a ceaun or cauldron), flipped onto a wooden surface, and sliced using string or thread. It is typically accompanied by butter, sour cream, or cheeses like telemea (akin to feta) or caș de oaie (similar to pecorino), and serves as a delicious complement to meat or vegetable dishes. For instance, it pairs wonderfully with Moldovan givechi, a dish akin to ratatouille, served atop mămăligă. Its versatility and flavor make mămăligă a delightful addition to any meal.