Darra Goldstein

Cornmeal Pudding

Мамалыга

Preparation info

  • 4

    Servings
    • Difficulty

      Easy

Appears in
A Taste of Russia
A Taste of Russia

By Darra Goldstein

Published 1983

  • About

Traditionally, Moldovan cornmeal pudding is cooked slowly over a low fire and stirred with a wooden spoon reserved especially for this dish. Mamalyga lovers also insist that the cooled pudding should be cut with a string, never a knife, so as not to destroy its texture.

Ingredients

  • 1 cup yellow cornmeal
  • 1½ teaspoons salt
  • 1½ cups

Method

In a large saucepan combine the cornmeal and salt. Pour the cold water over the cornmeal and stir until well mixed. Add the boiling water, stirring constantly, and bring the mixture to a boil. Stir in the butter. Cook over low heat until slightly thickened, then cover and simmer for 12 to 14 minutes. Serve immediately, topped with butter, grated cheese, or gravy.