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The Hirshon Romanian Mămăligă

  • Total Time: 0 hours


Units Scale
  • For the Mămăligă:
  • 1 1/2 cups yellow cornmeal
  • 1 teaspoon salt
  • 4 cups cold water (I personally like to use chicken stock, though it is absolutely not traditional!)
  • ***
  • For the toppings:
  • 2 Tbsp butter
  • 4 Tbsp sour cream, mixed with 1 tbsp. minced dill and 1 tbsp. minced chives
  • 1 cup crumbled Feta cheese
  • 1/2 tomato, finely chopped
  • ***
  • For the basil oil:
  • 1/2 cup extra virgin olive oil
  • 1/4 cup basil leaves, lightly blanched


  1. To make the basil oil: Blanch and cool basil leaves. Remove the stems. Combine with olive oil in the blender and process until combined and smooth. Strain and place in a bottle.
  2. Bring 4 cups water to a boil in a pot, add salt.
  3. Add the cornmeal to the boiling water, stirring constantly, bring it to boil again, reduce heat to low and simmer for 3-5 minutes. Turn off. With the spoon, divide the mixture in to three equal parts.
  4. To a platter or casserole dish add ⅓ of the cooked cornmeal and spread it out.
  5. Add ½ Tbsp. melted butter, spread over the cornmeal layer.
  6. Add 1 Tbsp. Feta cheese, spread over the butter.
  7. Repeat previous three steps two more times.
  8. Top with tomatoes and sour cream. Put a spiral of basil oil onto a plate and top with a slice of mămăligă.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes


  • Calories: 632.7 kcal
  • Sugar: 3.24 g
  • Sodium: 921.7 mg
  • Fat: 44.18 g
  • Saturated Fat: 14.5 g
  • Trans Fat: 0.23 g
  • Carbohydrates: 49.3 g
  • Fiber: 2.5 g
  • Protein: 10.01 g
  • Cholesterol: 54.88 mg

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