Log in

No account? Create an account

Previous Entry | Next Entry

Mamaliga (Cornmeal Mush) in the Microwave

This is what I wanted yesterday when I was Feeling Poorly, and I realized that I had no instructions to give the Mr. because the big old Joy of Cooking only has how to make it in a double boiler, which is a pain.

Makes 1 large or 2 small portions


½ cup stoneground cornmeal (that is, maize meal)
½ teaspoon salt
½ cup cold water
2 cups boiling water


  1. In a moderately deep microwave-safe vessel (a 4-cup Pyrex measure is perfect), stir together the cornmeal, salt, and cold water. Use a fork or perhaps a small whisk to make sure there are no lumps. Mixture will be thick and grainy.
  2. Stir in boiling water, very slowly at first and stirring almost constantly to beak up lumps.
  3. Put in microwave at 60% power (well, that's what works in our medium-sized fairly powerful microwave; you may need to experiment).
  4. Cook for 25 minutes, stirring frequently (about every 5 minutes is good). At first the mixture will attempt to solidify at the bottom, so you will have to bring that layer up and break it up and smooth it out. Later on, it will become less problematic.
  5. Serve with any of the following savory mix-ins: butter, sour cream, plain yogurt (Greek yogurt works well), cottage cheese, farmer cheese/hoop cheese, grated hard cheese (white cheddar, parmesan, etc.).

I should note that in Southern U.S culture, serving this with molasses or other sweet syrups was common, but in Romania, it was a savory dish.



( 9 comments — Leave a comment )
Oct. 28th, 2011 04:52 pm (UTC)
Mamaliga (Cornmeal Mush) in the Microwave

Great. Now I have "Rumanye, Rumanye" stuck in my head. Have Golem's version, because Aaron Lebedeff's appears to belong to that brief period in 2005 when I was purchasing music off iTunes.
Oct. 28th, 2011 06:01 pm (UTC)

Hee hee! I had never heard that before! Now I am searching for a translation.

It's an example of my ignorance of my own culture that I had never heard of the reputation of Romanian Jews among the other Askhenazim, either! (I had heard of the ancient enmity between the Litvaks and the Galtizianers, though.) My mother's family was from Romania/Bessarabia (depending on where the border was at that moment ... ), my father's from Poland (near Wroclaw ... hence the original name of most of his cousins, Bresler - but they had mostly daughters in my grandparents' generation, so there was a huge assortment of surnames among my cousins on that side).

Oct. 28th, 2011 06:12 pm (UTC)
Now I am searching for a translation.

The bit that got it stuck in my head:

Di Rumeyner trinkn vayn un esn mamalige
Un ver es kisht zayn eygn vayb, yener is meshige

In Rumenye, they drink wine and eat mamalige
And whoever who kisses his own wife, he's crazy

My great-grandmother's family was from somewhere in Bessarabia! Unfortunately, we don't know quite where: possibly a shtetl called Navaliki, but it's proved difficult to track down.
Oct. 28th, 2011 06:39 pm (UTC)

I don't remember the name of my mother's family's town. It was a town and not a shtetl - they were pretty assimilated, prosperous, and urban, and in fact, a number of them did not leave in time to avoid the Nazis because they had so much at stake. I have seen old photos of them looking very prosperous and mainstream for the time and place.

I should ask my Uncle Mel, who is being the family chronicler, whether he has heard of your great-grandmother's shtetl.

(Deleted comment)
Oct. 28th, 2011 09:55 pm (UTC)

A lot better, thanks, but not perfect (still a little crampy).

I love mushy stuff! I grew up eating mamaliga and Cream of Wheat. I didn't like oatmeal porridge when I first ran into it at Girl Scout camp, but I like it fine now.

I like custard-type desserts too.

(Deleted comment)
Oct. 30th, 2011 04:36 am (UTC)
I've never had mamaliga but I grew up with cream of wheat and cream of rice, yum! I'd probably like the mamaliga, but I'm vegan now so I try to shoot for grains with more protein so I get a better bang for my nutritious buck than just noshing on the starchier ones.

Sometimes for breakfast, I blend together uncooked amaranth, almonds, and cashews with water until it's smooth and creamy, then put it in my rice cooker with the timer so it's ready to eat when I get up in the morning. Once cooked, I stir in my favorite nondairy milk and sweetener. By itself, I think amaranth tastes like mud but blended with the almonds and cashews, it's a tasty and creamy porridge that's super nutritious and doesn't have a bunch of commercial processing.
Oct. 30th, 2011 10:02 pm (UTC)
What do you like it with?
( 9 comments — Leave a comment )


cho-vatar - sun & buns

Latest Month

April 2017


Powered by LiveJournal.com
Designed by Taylor Savvy