Romanian Polenta (Mămăligă) — Firm Cornmeal Porridge

• 4¼ cupwater
• 8½ ozcoarse yellow cornmeal or Romanian mălai (use coarse or medium-coarse grind for traditional texture)
• 8 gfine sea salt

Instructions

1. 1

   Bring 1000 ml water to a steady boil in a heavy 3-liter saucepan or, traditionally, a small ceaun if you have one. Stir in the salt and lower the heat to medium so the water is bubbling but not splashing.

2. 2

   Rain the mălai into the pot in a slow, steady stream while whisking constantly. This Romanian technique is essential for smooth mămăligă because dumping the cornmeal in at once creates hard lumps that are difficult to break later.

3. 3

   When all the cornmeal has been added, reduce the heat to low and switch to a sturdy wooden spoon. Cook for 20 to 25 minutes, stirring every 1 to 2 minutes and scraping the bottom and corners so the mamaliga thickens evenly without scorching.

4. 4

   The mămăligă is ready when it pulls slightly from the sides of the pan, looks glossy, and holds soft ridges when stirred. If it is bubbling aggressively, lower the heat further because thick cornmeal can spit and burn.

5. 5

   For a firm table-style mămăligă, scrape it onto a damp wooden board or wide platter and shape it into a low mound with a wet spatula. Let it stand for 3 minutes, then slice it with cotton kitchen string or a wet knife and serve hot with sarmale, tochitură, brânză, or sour cream.