SIXTO CARREON

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Moldovan Mămăligă with Brânză and Sour Cream

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1–3 minutes

Moldovan cornmeal mămăligă served with salty brânză-style cheese and sour cream.

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Yellow mămăligă with brânză cheese and sour cream in a wooden serving bowl.

Mămăligă is deeply rooted in Moldovan and Romanian food traditions. In Moldova it is commonly served as a firm cornmeal staple alongside brânză, sour cream, meat or stews.

Explore more Moldova recipes in the World Recipe Atlas →

Prep
5 minutes
Cook
35 minutes
Serves
6

The recipe

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Ingredients

Method

  1. Bring water and salt to a boil in a heavy pot.

  2. Rain the cornmeal in slowly while whisking constantly.

  3. Reduce heat and cook for 25–30 minutes, stirring frequently with a sturdy spoon until very thick.

  4. Stir in butter if using. The mămăligă should pull slightly from the sides of the pot.

  5. Turn onto a board or platter and serve hot with crumbled cheese and sour cream.

Chef’s notes

Add cornmeal slowly to avoid lumps. A longer gentle cook develops better flavor and a firmer texture than rushing over high heat.

Substitutions

Fine polenta works well. Feta-style cheese can stand in for brânză where unavailable.

Serve with

Brânză, sour cream and grilled or braised meat

Storage

Refrigerate for up to 3 days. Chilled mămăligă can be sliced and pan-fried or grilled.

Allergens

Contains milk in the standard serving.

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About the Contributor

Written by

Sixto Carreon

Sixto Carreon is a Filipino chef, cookbook author and hospitality writer based in Singapore. Originally from Taytay, Palawan, he has spent more than 14 years in luxury hospitality, with experience in hotel kitchens and banquets. His cookbooks, including The Southeast Asian Flavors, Unpopular Flavors and Filipino Comforts, explain both how a dish is made and why it works. His Pocket Chef guides organise kitchen knowledge for working cooks, and Hospitality at Heart shares practical lessons on service and leadership. He is also the author of the novel The Seventh Course.

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