Mamaliga / Kacamak

(click to enlarge)	Mamaliga / Kacamak Romania - Mamaliga ! Bulgaria - Kacamak
	Makes: Effort: Sched: DoAhead:	1-3/4 # ** 45+ min Yes	The Turks bought corn from the Venetian Republic (when they were not at war). The Turks took it to Romania, where it was adopted as superior to millet for porridges and the like.
Mamaliga is much lighter and easier to make than Italian polenta, because of the coarse corn meal. This dish is now popular throughout the Balkans, Moldova and southwest Ukraine.

3-1/2
1-1/2
2
1

c
t
T
c

Water
Salt
Butter
Cornmeal, coarse (1)

Make: - (45 min + cooling time)

Bring Water to a boil. Stir in Salt and Butter.
Add Cornmeal very gradually, stirring constantly in the same direction and keeping the water at a boil (see Note-2).
Simmer over very low heat, stirring frequently until the cornmeal thickens, becomes elastic and starts to pull away from the sides of the pot (25 to 35 minutes).
Serve hot, or pour into a buttered pan. When cool, turn out and cut as desired. If at all warm, cut with a thread as it will stick to knives.

NOTES:

Cornmeal:
In Romania, coarse to very coarse yellow cornmeal is always used, never fine cornmeal as for Italian Polenta. Romanian cornmeal is orange in color, but we don't have that variety here.
Method
Romanians make this in a heavy cast iron pot with a "U" shaped bottom. They stir it with a long handled wooden spoon. I use a large saucepan with a heavy multi-ply bottom. It has sharper corners, so I stir with a flat wooden spatula, which is also good at scraping the bottom of the pan to prevent burning.
Options
- While Mamaliga is still hot, stir in your choice of more Butter, Feta type Sheep Cheese, Sour Cream or Herbs, or whatever combination you prefer.
- Mamaliga is often served garnished with Feta type Sheep Cheese or Sour Cream.
- Cut pieces of cold Mamaliga can be fried in Lard or Olive Oil until lightly browned.
- Squares or other shapes of cut Mamaliga can be topped with Feta type Sheep Cheese and and baked in a 375°F/190°C oven until bubbly.
- Fresh hot Mamaliga can be layered in a buttered casserole with a center layer of Kasseri Cheese and topped with bits of butter and baked in a 375°F/190°C oven until lightly browned.
- Cut shapes of Mamaliga can be topped with jam and or confectioners sugar to serve as desert.
- Slices or sticks are often fried with bacon for breakfast.
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar="as required tt=to taste

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Mamaliga / Kacamak

Cornmeal:

Method

Options