Name: Sautéed Chive Mamaliga with Feta-Scallion Sauce
Yield: Yield: 6 to 8 Servings
Cuisine: United States
Ingredients: Salt; 2 cups yellow or white cornmeal, preferably stone-ground; ⅓ cup yogurt cream or sour cream; 4 tablespoons (½ stick) unsalted butter, plus additional for greasing the pan and for sautéeing; ¼ cup finely minced scallions; Chopped fresh fragrant herbs, such as mint or dill (optional); ¼ cup snipped fresh chives or ½ cup finely chopped scallions (white and light green parts); About 2 to 3 tablespoons oil, preferably unrefined corn oil, plus additional as needed; ⅔ cup coarsely grated feta cheese; 3½ cups milk; freshly ground black pepper

Preparation info

Yield:
6 to 8
Servings

Difficulty
Easy

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