Sautéed Chive Mamaliga with Feta-Scallion Sauce

Preparation info
  • Yield:

    6 to 8

    • Difficulty


Appears in
Jewish Holiday Cooking

By Jayne Cohen

Published 2008

  • About

There are those who would deny mamaliga’s place in the culinary pantheon, where it is exalted right up there with pastrami and carnatzlach in Aaron Lebedoff’s nostalgic song from the Yiddish stage, “Rumania, Rumania.” True, its illustrious landsmen (compatriots) resonate with more jazz—and garlic—but peasant-bred mamaliga is so deeply comforting to eat. Like its Italian cousin polenta, this velvety cornmeal porridge will happily accommodate your flavor mood of the moment, cradling savory br