Cornmeal Pudding


Preparation info
  • 4

    • Difficulty


Appears in
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.


  • 1 cup yellow cornmeal
  • teaspoons salt
  • cups


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.