Romanian Polenta with Cheese and Sour Cream

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Hailing from the rural villages and Carpathian foothills of Romania, this rustic cornmeal porridge is stirred patiently over a low flame until thick enough to slice with string. Traditionally eaten as a hearty side, it is dressed simply with crumbled sheep's-milk cheese, golden onions, and a generous spoonful of sour cream.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 22 gFat
• 11 gSaturated Fat
• 38 gCarbs
• 4 gFiber
• 3 gSugar
• 11 gProtein
• 640 mgSodium
• 210 mgPotassium
• 195 mgCalcium
• 1.6 mgIron
• 3 mgVitamin C
• 380 mcgVitamin A

Ingredients

For the polenta

• 1 cup coarse yellow cornmeal
• 4 cups water
• 1 teaspoon fine sea salt
• 1 tablespoon unsalted butter
• 1 tablespoon sunflower oil

For serving

• 1 small yellow onion, finely diced
• 2 tablespoons unsalted butter
• 1/2 cup full-fat sour cream
• 4 ounces feta cheese or sheep's-milk branza, crumbled
• 2 tablespoons fresh parsley, chopped
• Flaky sea salt, to taste

Directions

1. Bring the water and salt to a brisk boil in a heavy-bottomed pot or enameled cast-iron Dutch oven.
2. Reduce the heat to low and slowly rain in the cornmeal in a thin stream while whisking constantly to prevent lumps from forming.
3. Switch to a sturdy wooden spoon and stir continuously for 20 to 25 minutes, scraping the bottom and corners, until the mixture is thick and begins to pull away from the sides of the pot.
4. Stir in the butter and sunflower oil until fully melted and glossy, then remove from the heat and cover to keep warm.
5. Meanwhile, melt the 2 tablespoons of butter in a small skillet over medium-low heat and cook the diced onion for 8 to 10 minutes until deeply golden and soft.
6. Spread the hot polenta onto a wooden board or a large round plate to about 1 inch thick and let it rest for 5 minutes to set.
7. Cut the polenta into wedges using kitchen twine (the traditional method) or a thin knife, then transfer the wedges to warmed plates.
8. Top each portion with the caramelized onions, a generous spoonful of sour cream, and a shower of crumbled feta.
9. Finish with the fresh parsley and a pinch of flaky salt, and serve immediately while still hot.

Cook’s Notes

• For the most authentic texture, seek out coarse stone-ground yellow cornmeal rather than finely milled brands.
• Traditional Romanian cooks stir mamaliga continuously for 25 minutes or more, treating it almost like a meditation; do not walk away as it can scorch.
• To slice mamaliga the old-fashioned way, slide a piece of unflavored dental floss or kitchen twine under the slab and pull the ends crosswise to cut a perfect wedge without sticking.
• Leftover polenta sets up completely when cold; slice and pan-fry in butter the next morning for a crisp golden breakfast.
• Swap in branza de burduf or ricotta salata for a more pungent, traditional finish if available.

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