The history

Polenta (“mamaliga” in Romanian) has been a staple since before people were still drinking wine in wooden cups or animal horns. That being said, it’s still made today as it’s always been, using boiling water and flour.

The recipe

Print Recipe
Romanian mamaliga (polenta)
polenta
Course Side dish
Cuisine Romanian
Cook Time 10 minutes
Servings
as many as you want
Ingredients
  • water
  • polenta flour (or instant polenta)
  • salt to taste
Course Side dish
Cuisine Romanian
Cook Time 10 minutes
Servings
as many as you want
Ingredients
  • water
  • polenta flour (or instant polenta)
  • salt to taste
polenta
Recipe Notes

Although simple, you need to be careful with proportions. The rule of thumb is that you need a 1:3 ratio: 1 cup of flour : 3 cups of water.

Instructions on how to make polenta (mamaliga)

Add the water to a pot and some salt. Start boiling it.┬áBefore – BEFORE – the water boils, add your flour and keep stirring with an egg whisk until the water boils. When you feel the mixture solidifying, lower the heat to low and leave it alone for around 3 minutes (if you think it’s not solid enough, add a tablespoon of flour at a time and keep mixing).

And you’re done. That’s it. Enjoy!

In case you’re wondering what you can use this for, this is the perfect example.