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Cornmeal Porridge Recipe
|Yellow cornmeal/White cornmeal||2 2⁄3 Cup (42.67 tbs), finely ground|
|Butter||4 Tablespoon, melted|
Calories 496 Calories from Fat 142
% Daily Value*
Total Fat 16 g24.1%
Saturated Fat 7.7 g38.5%
Trans Fat 0 g
Cholesterol 32.3 mg
Sodium 1490.4 mg62.1%
Total Carbohydrates 81 g27%
Dietary Fiber 7.1 g28.2%
Sugars 0 g
Protein 7 g14.4%
Vitamin A 7.5% Vitamin C
Calcium 0.4% Iron 19.7%
*Based on a 2000 Calorie diet
1 In a heavy 2- to 3-quart saucepan, combine water and salt and bring to a boil over high heat.
2 Gradually pour the cornmeal into the boiling water, making sure that the boiling does not stops.
3 Keep stirring constantly with a wooden spoon to keep the mixture smooth.
4 Lower the heat and cover tightly.
5 Simmer for 10 to 12 minutes, or until the mamaliga is very thick and all the liquid in the pan has been absorbed.
6 Mound on a heated platter and moistened with the melted butter, serve at once.
Mamaliga may be served with meat and gravy as a substitute for bread or potatoes.
Or it may be served at room temperature as a separate course surrounded by black olives, hard-cooked eggs, dill and tarragon sprigs and accompanied by sour cream and brynza cheese.