Can I make this porridge ahead of time?
While best served fresh, you can prepare the cornmeal porridge ahead of time and store it. Reheat gently with a little liquid.
BREAKFAST
Romanian Cheese and Cornmeal Porridge with Sour Cream and Dill
This hearty Romanian breakfast porridge, known as Mămăligă cu Brânză și Smântână, combines creamy cornmeal with salty cheese, topped with a dollop of sour cream and fresh dill. It's a comforting and satisfying start to any day, offering a unique blend of textures and flavors.
HOW TO MAKE IT
Let's cook.
01
Bring 4 cups of water and 1 teaspoon of salt to a rolling boil in a heavy-bottomed saucepan over high heat.
02
Gradually whisk in 1 cup of fine cornmeal, ensuring no lumps form. Reduce heat to low and continue stirring constantly for 2-3 minutes until the mixture thickens.
03
Cover the saucepan and simmer on low heat for 15 minutes, stirring occasionally to prevent sticking, until the cornmeal is fully cooked and creamy.
04
Remove from heat and stir in 1/4 cup of butter and 1/2 cup of crumbled Telemea cheese until melted and well combined.
05
Divide the hot cornmeal porridge among 4 serving bowls. Top each serving with a dollop of 1/2 cup sour cream and sprinkle generously with 2 tablespoons of fresh dill.
About This Recipe
This hearty Romanian breakfast porridge, known as Mămăligă cu Brânză și Smântână, combines creamy cornmeal with salty cheese, topped with a dollop of sour cream and fresh dill. It's a comforting and satisfying start to any day, offering a unique blend of textures and flavors.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra rich flavor, you can use milk or a mix of milk and water instead of just water. Adjust the amount of cheese to your preference; some prefer a stronger cheese flavor.
Easy Substitutions
If Telemea cheese is unavailable, good quality feta cheese can be used as a substitute. For a dairy-free version, use plant-based milk, vegan butter, and a dairy-free sour cream alternative, omitting the cheese or using a vegan cheese substitute.
Storage & Reheating
Leftover porridge can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or milk, stirring frequently.
Serving Suggestions
Serve this Romanian Cheese and Cornmeal Porridge with a side of fried eggs for a more substantial breakfast. It also pairs wonderfully with grilled sausages or a simple green salad for a light lunch. For a sweet twist, omit the cheese and dill, and serve with fruit preserves or honey.
Common Mistakes
One common mistake is adding the cornmeal too quickly, leading to lumps. Always whisk it in gradually. Another error is not cooking the cornmeal long enough, resulting in a gritty texture; ensure it simmers for the full 15 minutes. Over-stirring can make the porridge too stiff; stir just enough to prevent sticking. Using coarse polenta instead of fine cornmeal will change the texture significantly, so opt for fine cornmeal for an authentic result. Finally, forgetting to season with salt can leave the porridge bland.
Frequently Asked Questions
What is Telemea cheese?
Telemea is a traditional Romanian cheese, similar to feta, with a salty and slightly tangy flavor. It's typically made from cow's or sheep's milk.
Can I use quick-cooking cornmeal?
Quick-cooking cornmeal can be used, but it will alter the texture and may require less cooking time. Adjust accordingly and taste for doneness.
MORE TO KNOW
Mămăligă, the cornmeal porridge base of this dish, is a staple in Romanian cuisine, often served as a side dish or a main course with various toppings. Its versatility makes it a beloved comfort food. The key to a smooth, lump-free mămăligă is to add the cornmeal gradually while whisking continuously, especially in the initial stages of cooking. Using fine cornmeal, rather than coarse polenta, will yield a creamier texture more traditional to this Romanian recipe. Don't rush the simmering process; allowing it to cook slowly ensures the cornmeal is fully hydrated and tender.
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