Romanian polenta with white cheese and sour cream

Romanian polenta with white cheese and sour cream

Mamaliga cu branza si smatana

By
From
Hazana
Serves
4-6
Photographer
Mowie Kay

Polenta is a staple food in Romania, where it is often eaten as a porridge (mamaliga). Alternatively it may be spread out on a work surface and left to cool and set, so it can be sliced and used to make pies or fritters. Mamaliga is sometimes made with milk or a mixture of milk and water, which gives it a more creamy texture. Here it is served with sour cream and telemea, a tangy semi-soft white cheese made from sheep’s milk – feta makes a good substitute.

Ingredients

Quantity Ingredient
1 teaspoon salt
250g coarse polenta
4 tablespoons butter
225g crumbled feta or telemea (romanian sheep’s cheese)
sour cream, to serve

Method

  1. Bring 1.25 litres water to the boil in a large heavy saucepan. Add the salt and reduce the heat to a simmer. Slowly pour in the polenta in a very thin, steady stream, stirring constantly to prevent any lumps forming. Continue stirring until the polenta starts to come away from the sides of the pan and has lost any slight bitter taste – this can take 40-45 minutes. You may need to add a little more hot water if the polenta gets too thick. Add the butter and sprinkle over the cheese. Serve at once with sour cream on the side.
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