More than Just Polenta

Balkan polenta is made with a coarse yellow cornmeal, though still finer than the grains used for the Italian dish. Balkan mamaliga, as it is called, is usually served mixed with a rich dairy product: Sheep’s-milk butter or a combination of buttermilk and feta are both common. The thickened porridge can also be baked, layered with a tomato or meat sauce and spicy cheese. Another popular preparation involves forming the mamaliga into balls, stuffed with cheese or sausage, which are then fried, much like Sicilian arancini.