Top 5 Romanian Porridges

Traditional Romanian-style cornmeal porridge called mămăligă is combined with white cheese in this simple Romanian dish. To make mămăligă, a mixture of cornmeal, salt, and water is gradually poured into boiling water and cooked until it has obtained a thick and smooth texture. Once prepared, the cornmeal porridge is typically served with different types of Romanian soft white cheeses such as telemea or brânză de burduf. Generous amounts of grated cheese can go either on top of or on the side of the steaming hot porridge, although the porridge is also frequently mixed with the cheese or even layered with it before being baked. Mămăligă cu brânză is often finished with additional grated cheese on top before serving, and it is usually accompanied by a dollop of sour cream on the side.Expand

Taci şi înghite is an interesting variation on the traditional Romanian polenta dish, which is a staple throughout the country. This variation consists of soft mămăligă combined with a mixture of salty cheese and sour cream in alternating layers. Hearty and filling, the dish is usually topped with grated cheese and eggs, and then baked in the oven. Although the original, layered cheese polenta includes only polenta, cheese, butter, and eggs, it is often prepared with the addition of fried meat, such as bacon and sausages. The dish bears an unusual name, which literally translates as shut up and swallow in English. Thick slices of oven-baked layered polenta are usually served piping hot or slightly chilled, with sour cream, pickled vegetables, or fresh salads on the side. Layered cheese polenta makes for a delicious family dinner.Expand

Mămăliguță cu brânză și smântănă combines traditional Romanian-style cornmeal porridge with cheese and sour cream. To make mămăliguță or mămăligă, cornmeal is gradually added into boiling salted water and cooked until thickened and smooth. The porridge can be more on the softer or thicker side, depending on individual preferences, and it can either be layered with grated cheese, sour cream, and (sometimes) boiled eggs before serving, or simply accompanied by grated cheese and a few dollops of sour cream on the side. Typical types of cheese used in the preparation of this dish include Romanian cheeses such as telemea (similar to Greek feta), brânzá de burduf (sheep’s milk cheese), or brânză de vaci (a type of cottage cheese). This simple dish is a common way to enjoy one of Romania’s staples - cornmeal porridge.Expand

Mămăligă is a traditional porridge and the country's national dish that is often confused with polenta. It is an extremely simple dish of boiled cornmeal that was cooked mostly by peasants in the past, often acting as a substitute for bread. They would prepare it in a round-bottomed kettle known as ceaun, and after it cooled down and hardened, the porridge would get sliced with a piece of string. Mămăligă is often topped with butter, sour cream, or cascaval cheese. Another way of serving the dish includes crushing the porridge in a bowl of hot milk. In the last few decades, this simple and rural meal evolved into something bigger, so today it can also be found in modern, upscale restaurants. The dish is also very popular in Moldova.Expand

Mămăligă cu lapte is a traditional dish consisting of cornmeal porridge served with milk. The cornmeal porridge is made by cooking cornmeal in salted water until the concoction reaches a thick and smooth consistency. It is then allowed to chill a bit and harden before it's cut into slices using a piece of kitchen string. The cornmeal slices are then placed in a bowl and covered with hot milk before serving. The dish can also be prepared with cornmeal porridge leftovers combined with milk, and there is also a sweet version that uses sugar instead of salt and combines the porridge with milk and fruits. In Romania, this simple and nutritious dish is a popular breakfast that's commonly served to children.Expand