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!)
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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
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For the basil oil:
1/2 cup extra virgin olive oil
1/4 cup basil leaves, lightly blanched

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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.
Bring 4 cups water to a boil in a pot, add salt.
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.
To a platter or casserole dish add ⅓ of the cooked cornmeal and spread it out.
Add ½ Tbsp. melted butter, spread over the cornmeal layer.
Add 1 Tbsp. Feta cheese, spread over the butter.
Repeat previous three steps two more times.
Top with tomatoes and sour cream. Put a spiral of basil oil onto a plate and top with a slice of mămăligă.