Traditional Romanian Polenta Recipe | How to make polenta (2025)

Jump to Recipe Print Recipe

Make traditional Romanian polenta, the easy way! I will show you how to make polenta perfectly, every time!

Polenta is a staple dish in many countries around the world, especially in Italy, Romania, and Northern Africa. It is made from boiled cornmeal, which is then shaped into cakes or used as a base for a variety of dishes. Polenta is incredibly versatile, and its origins can be traced back to ancient civilizations in the Americas.

Traditional Romanian Polenta Recipe | How to make polenta (1)

What is Romanian Polenta?

Romanian polenta, commonly known as “mămăligă” in Romanian, is a traditional cornmeal-based dish that holds a special place in Romanian cuisine. It is a versatile and beloved staple that has been enjoyed for generations, making it an integral part of Romanian culinary culture.

Key Characteristics of Romanian Polenta:

  • Cornmeal Base: The core ingredient of Romanian polenta is cornmeal, a type of ground corn. This finely ground cornmeal is used to create the base of the dish.
  • Texture: Romanian polenta can vary in texture, ranging from creamy and smooth to firm and sliced. The texture largely depends on the ratio of liquid to cornmeal and the cooking method employed.
  • Versatility: One of the defining features of Romanian polenta is its adaptability. It can be served in various forms, making it suitable for a wide range of culinary applications. Whether it’s served as a side dish, a base for stews and soups, or creatively incorporated into other recipes, Romanian polenta can take on different forms to suit different tastes.
  • Cultural Significance: Romanian polenta is deeply rooted in the country’s cultural and culinary traditions. It is often associated with rural life and is a cherished component of Romanian family gatherings and celebrations.
  • Historical Roots: While the term “mămăligă” may sound uniquely Romanian, the dish’s origins can be traced back to the Americas. Corn, the primary ingredient in cornmeal, is native to the Americas and was introduced to Europe following the Columbian Exchange. Over time, it became an essential component of Romanian cuisine.
  • Accompaniments: Romanian polenta is commonly served as a side dish alongside various meat-based dishes. It complements the flavors of roasted meats, stews, and gravies exceptionally well. Additionally, it can be topped with a variety of sauces or served as a bed for other ingredients.

In summary, Romanian polenta, or “mămăligă,” is a cornmeal-based dish celebrated for its versatility and cultural significance in Romania. Its adaptability allows it to be enjoyed in numerous ways, making it a beloved part of Romanian culinary heritage. Whether it’s creamy or firm, plain or flavored, Romanian polenta continues to be a cherished component of traditional Romanian meals and a symbol of the country’s rich culinary history.

Traditional Romanian Polenta Recipe | How to make polenta (2)

Tips for making the best polenta

Making the best Romanian polenta, also known as “mămăligă,” requires attention to detail and some culinary finesse. Here are some tips to help you achieve a delicious and authentic result:

1. Use High-Quality Cornmeal:

  • The foundation of great polenta is high-quality cornmeal. Look for fine or medium-ground cornmeal for a smoother texture.

2. Choose the Right Cornmeal-to-Liquid Ratio:

  • The ratio of cornmeal to liquid determines the texture of your polenta. For creamy polenta, use a ratio of about 1:4 (one cup of cornmeal to four cups of liquid). For firmer polenta, use less liquid.

3. Use a Mixture of Water and Milk or Broth:

  • To enhance flavor and creaminess, consider using a mixture of water and milk or broth instead of just plain water. Many people prefer a combination of milk and water or vegetable/chicken broth for a richer taste.
  • For a creamy, smooth polenta, use a mixture of milk and water, or chicken or vegetable broth, instead of just water. For a firmer polenta, use less liquid. If you want to add flavor to your polenta, try stirring in some grated cheese, garlic, herbs, or even a little bit of olive oil.
Traditional Romanian Polenta Recipe | How to make polenta (3)

4. Slow and Steady Cooking:

  • Patience is key when making polenta. Cook it over low to medium heat, stirring continuously to prevent lumps from forming. The slow cooking process allows the cornmeal to absorb the liquid fully and develop a creamy consistency.
  • When it comes to making the best polenta, the key is to use high-quality cornmeal and to cook it slowly and steadily, stirring often to prevent lumps from forming. A traditional Romanian polenta is made with yellow cornmeal and is served as a side dish with meat dishes or as a base for stews and soups.

5. Add Salt Sparingly:

  • Begin with a small amount of salt and taste as you go. Cornmeal has a naturally mild flavor, so you don’t want to overpower it with salt.

6. Stir Constantly:

  • Consistent stirring is essential to ensure the cornmeal is evenly cooked and free of lumps. Use a wooden spoon or a whisk and be prepared to invest some time in stirring.
Traditional Romanian Polenta Recipe | How to make polenta (4)

Creative polenta variations

In terms of variations, the options are endless! Some people like to add diced vegetables, such as mushrooms or bell peppers, to the polenta mixture, while others prefer to top their polenta with a flavorful sauce. For a more substantial meal, try serving sliced polenta topped with a hearty tomato sauce and melted cheese. You can also use polenta as a base for a variety of other dishes, such as a hearty vegetable and bean stew, or as a crust for a savory quiche.

Here are some creative polenta recipes you can try:

  • 10 Recipes with Polenta That Are Comforting and Delicious
  • Creamy Polenta | The Best Creamy Polenta Recipe Ever!
  • Mushroom Polenta
Traditional Romanian Polenta Recipe | How to make polenta (5)

This is the basic polenta recipe. It’s simple and yet it can be modified in so many ways to create new and even more delicious recipes. All you need are just 3 ingredients: water, cornmeal, and salt. I often eat itinstead of bread because it’s much healthier and also it contains a higher amount of fibers.

In conclusion, polenta is a delicious, versatile, and affordable dish that has been enjoyed for centuries. Whether you prefer it creamy or firm, simple or loaded with flavor, there is a polenta recipe out there that is perfect for you!

Traditional Romanian Polenta Recipe | How to make polenta (6)

Basic Polenta Recipe | Traditional Romanian Polenta

Gourmandelle.com

Easy recipe for traditional Romanian polenta, easy to make and without a hassle! Make polenta the easy way!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Course Side Dish

Cuisine Romanian

Servings 6 + servings

Calories 158 kcal

Ingredients

  • 1 L water
  • 200 g cornmeal
  • 1 tsp sea salt
  • 25 g butter optional

Instructions

  • Bring water to a boil in a large pot. Add sea salt.

  • Take cornmeal by the handful and add to water slowly by sprinkling it bit by bit. Stir quickly to avoid lumps. Use a long handled wooden spoon (I used one with a hole in the middle which is more suitable for liquid consistency meals).

  • Cook for 20-30 minutes, stirring constantly. Polenta will become very thick while cooking. It is done when it comes away cleanly from the sides of the pot.

  • Optional – Add butter.

  • Pour polenta in a round shape form and let it cool for 15 minutes.

  • Cut polenta into slices and serve!

Nutrition

Serving: 1gCalories: 158kcalCarbohydrates: 24gProtein: 3gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 9mgSodium: 424mgPotassium: 108mgFiber: 3gSugar: 1gVitamin A: 104IUCalcium: 8mgIron: 1mg

Keyword cornmeal, polenta

Liked this recipe?Join the community and receive monthly recipes, straight to your inbox!

Do you like polenta? Here are some creative recipes using cornmeal:

  • Mushroom Polenta
  • Creamy Polenta | The Best Creamy Polenta Recipe Ever!
Traditional Romanian Polenta Recipe | How to make polenta (2025)

FAQs

What is the Romanian version of polenta? ›

Traditional Romanian Mămăliga (polenta or cornmeal) pronounced mama-LEE-gah is a staple dish of Romanian cuisine with such a major place in the country's popular culture that Romanians sometimes scornfully call one other “Mămăligar” (Mămăligă eater).

What is the method for making polenta? ›

If Using the Standard Method: Add water, milk, or stock to a large saucier or saucepan and set over high heat. Sprinkle in cornmeal while whisking (water does not have to be boiling). Bring to a boil, stirring frequently. Let boil, stirring frequently, until polenta thickens enough that it starts to spit.

What is the difference between Mamaliga and polenta? ›

When cooked peasant-style and used as a bread substitute, mămăligă is supposed to be much thicker than the regular Italian polenta to the point that it can be cut in slices, like bread. When cooked for other purposes, mămăligă can be much softer, sometimes almost to the consistency of porridge.

What are 2 types of polenta? ›

Coarse grinds make a firm, coarse polenta; finer grinds make a soft, creamy polenta. Polenta is a staple of both northern and, to a lesser extent, central Italian, Swiss Italian, southern French, Slovenian, Romanian and, due to Italian migrants, Brazilian and Argentinian cuisine.

What is traditional romanian food? ›

Tochitura (roasted pork stew)

The heavyweight among the traditional Romanian food. A unique dish, very abundant and delicious, you have to forget about diets or calories. A roasted pork stew, bacon, and sausage, cooked slowly in lard. It is accompanied by polenta, fried eggs, cheese, and pickles.

What nationality eats polenta? ›

Polenta, a food staple that has been consumed by Italians for thousands of years, continues to be a popular dish in modern Italy. Polenta is considered to be one of the oldest recipes in history, dating as far back to the ancient Sumerians and in Mesopotamia.

What makes the best polenta? ›

In Italy, you'll find polenta made from yellow cornmeal or white cornmeal, though yellow is more common. The best polenta is made from stone ground corn, which comes in a coarse, medium, or fine grind. Cornmeal labeled polenta is usually a coarse-grind, but you can make the dish with a medium or fine-grind.

How to keep polenta creamy? ›

Note: Polenta will thicken as it sits. If you are not serving it immediately, you can reheat it by whisking in more water or olive oil to make it smooth and creamy again.

What is polenta called in America? ›

However, cornmeal polenta is by far the most common preparation and today, particularly in the United States, when you hear the term "polenta," it refers to the cornmeal version.

Did the Romans eat polenta? ›

The polenta in the days of the ancient Romans

Seneca wrote “Pulte, non pane, vixisse longo tempore Romanos manifestum” meaning “of pulta and not of bread lived the Romans for a long time.” In fact, during dinner they ate a polenta made from spelt or wheat flour, usually accompanied by legumes or spit-roasted meat.

What do Italians call polenta? ›

Polenta or farina di mais is commonly known as yellow cornmeal outside of Italy. There are a few different varieties like cornmeal with added buckwheat but polenta gialla is what's most commonly used.

Which is better semolina or polenta? ›

Semolina is a good option for people who need to monitor their glucose levels, like diabetics or dieters. It is also a good source of vitamins E and B, which help your immune system. Polenta is made up of complex carbohydrates high in dietary fibre, which means that they are a better source of energy than simple carbs.

Is polenta healthier than potato? ›

Polenta is high in protein and fiber, but compared to rice, pasta, or potatoes, it's much lower in calories and fat, yet still provides a source of complex carbs that are much-needed for energy.

What protein is best with polenta? ›

Try cooking polenta. You can serve this basic side dish on its own or alongside protein such as Pressure-Cooker Short Ribs, pan-seared chicken, or seafood.

What is Romanian MICI made of? ›

Mititei (Romanian pronunciation: [mitiˈtej]) or mici ( Romanian pronunciation: [mit͡ʃʲ]; both Romanian words meaning "little ones", "small ones") is a traditional dish from Romanian cuisine, consisting of grilled ground meat rolls made from a mixture of beef and lamb and pork, with spices such as garlic, black pepper, ...

Is semolina the same as polenta? ›

What Is the Difference Between Polenta and Semolina? As polenta is made from corn, it's gluten-free. Semolina, on the other hand, is coarsely ground, high-gluten durum wheat used to make pasta, cakes, and breads. Photo by Getty Images.

What is the meaning of mamaliga? ›

: a Romanian dish of cornmeal mush often garnished with cheese or sour cream.

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Prof. Nancy Dach

Last Updated:

Views: 5829

Rating: 4.7 / 5 (77 voted)

Reviews: 92% of readers found this page helpful

Author information

Name: Prof. Nancy Dach

Birthday: 1993-08-23

Address: 569 Waelchi Ports, South Blainebury, LA 11589

Phone: +9958996486049

Job: Sales Manager

Hobby: Web surfing, Scuba diving, Mountaineering, Writing, Sailing, Dance, Blacksmithing

Introduction: My name is Prof. Nancy Dach, I am a lively, joyous, courageous, lovely, tender, charming, open person who loves writing and wants to share my knowledge and understanding with you.