Mamaliga Recipes

From the Summer 1993 Newsletter:


Bring to boil 2 3/4 cups water


1 cup corn meal
1 cup cold water
1 tsp salt
1 tsp sugar

Gradually add mixture to boiling water, stirring constantly.
Cook until thick, then cover and simmer over low heat for 10-15 minutes.
Pour into a 71/2 x 31/2 x 21/4 loaf pan. Cool.
After it is chilled, turn pan upside down and mush will slide out.
Cut into 1/2 inch slices and serve with strawberries or sliced cucumbers and cream.
For fried Mamaliga, slice thin and fry slowly in shortening until golden brown.

From the June 1998 Newsletter


Sharon Lewchuk noted that she had two family recipes for Mamaliga and sent them along. Her Dad told her his family used to serve the first one like a bread, along with such meals as stew. Sometimes it would be cut into squares and served along with bacon and eggs.

2.5 cups water (625 ml)
1 cup cornmeal (250 ml)
1 tsp. salt (5 ml)
Serve with melted butter

In a medium size pot with a handle, bring to boil the water and the salt. Slowly add cornmeal and mix steadily as for cereal, until the mixture gets thick enough to serve. Turn off heat and let stand, covered, a few minutes in the pot to loosen so it can be easily turned onto a plate. OR butter a baking pan with sides and put cornmeal mush into the pan. Dot with butter, or sprinkle with crumbled crisply-fried bacon. Bake in the oven for about 10 minutes at 350′ Fahrenheit. ALSO can cut the prepared Mamaliga squares and fry them along with bacon.

Bukovinian Mamaliga

6 slices of bacon
1 small onion chopped finely
3 Tbsp. butter or bacon drippings (45 ml)
1 cup cornmeal (25 ml)
1 Tsp. salt (5 ml)
1/4 tsp. pepper
1 tsp. sugar (5 ml)
3.5 cups milk, scalded (875 ml)
3 eggs well beaten
1/2 cup light cream (125 ml)

Fry bacon until crisp. Add onion and fry until clear. Remove bacon and onion. Bacon drippings may be used or you may add butter. On low heat, gently stir in the cornmeal, keep stirring until it is coated with the butter, or drippings. Add salt, sugar and pepper. Scald milk in a separate pot. Add it gradually to the cornmeal mixture, stirring constantly until bubbly and all milk has been absorbed. Simmer until thickened. Remove from the heat and add eggs, cream, bacon pieces and onion. Fold gently. Pour into a shallow pan (1-2 inch sides) or casserole which has been buttered. Bake uncovered in over for one hour at 350° Fahrenheit. Cut in squares and serve hot.