I am of Romanian descent and was raised eating a lot of mamaliga (polenta). I’m going to provide here a recipe for traditional mamaliga and then instructions on what to do with the leftovers.

MAMALIGA

3 cups water
2 tsp salt
2 Tbsp butter
1 1/2 cups yellow corn meal, coarse or medium ground
1 cup sour cream

Heat water in a large pot over high heat until it boils vigorously. Add salt and butter.

Sprinkle about a tablespoon of cornmeal into the boiling water. As soon as the water starts boiling again, pour in the rest of the cornmeal all at once and stir vigorously with a melesteu (if you have one) or the tail end of a large wooden spoon to prevent lumps forming.

As soon as the mixture begins to bubble, turn the heat down to low and be careful not to get splashed with the boiling hot chunks of cornmeal, which tend to shoot up. Continue stirring until the mixture pulls away from the sides of the pan, about 10 to 15 minutes. To test, insert the end of the wooden spoon, moistened with water, into the mixture. Spin it a couple of times. If it comes out clean, the mamaliga is done.

Shake the pot immediately and invert it onto a wooden board. Cut portions with a strong thread and serve immediately with butter and sour cream.

MAMALIGA TARANEASCA CUPTOR
(Baked Polenta, Country Style)

1 recipe traditional mamaliga
1 garlic clove
2 Tbsp butter
4 oz. cascaval cheese, grated
8 strips of grilled smoked bacon
1 cup sour cream

Cut cold polenta into thin slices with a thread or cheese wire.

Heat oven to 350 degrees F. Rub the bottom of an oven dish with garlic and then butter it.

Cover the bottom of the dish with slices of mamaliga. Put a few pats of butter over them and then sprinkle with half of the grated cheese. Place another layer of mamaliga slices on top. Lay the bacon strips over them and cover with a third layer of mamaliga. Again, place a few pats of butter and sprinkle with the remaining cheese.

Bake about 20 minutes.

Serve hot with sour cream.