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This comforting Romanian Mămăligă (polenta) dish is a hearty and satisfying meal, perfect for dinner. Creamy polenta is layered with savory cheese and topped with perfectly fried eggs, offering a delightful blend of textures and flavors.
Bring 4 cups of water and 1 teaspoon of salt to a boil in a large saucepan over high heat.
Once boiling, gradually whisk in 1 cup of fine cornmeal, ensuring no lumps form. Reduce heat to low and continue stirring frequently for 15-20 minutes, until the mămăligă thickens and pulls away from the sides of the pan.
Stir in 2 tablespoons of unsalted butter until fully melted and incorporated into the mămăligă.
While the mămăligă is cooking, heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium heat.
Carefully crack 4 large eggs into the hot skillet, ensuring they do not touch. Fry for 2-3 minutes, until the whites are set and the yolks are still runny, or to your desired doneness. Season with 1/4 teaspoon of black pepper.
Divide the hot mămăligă among 4 plates. Sprinkle 1 cup of crumbled telemea cheese evenly over each serving.
Top each portion of mămăligă and cheese with a freshly fried egg and serve immediately.
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