Romanian Mămăliga is one of the most comforting and traditional dishes in Romanian cuisine. Often compared to polenta, it is made with coarse cornmeal and water, then cooked until thick and hearty. For generations, mămăliga was served as an everyday substitute for bread, especially alongside soups, stews, and rustic meat dishes. Although it was once known as simple peasant food, today Romanian Mămăliga is appreciated as a beloved national dish and can be found on menus ranging from home kitchens to elegant restaurants.
This baked Romanian Mămăliga recipe turns the classic cornmeal dish into a rich and satisfying side. Instead of serving it only as a stovetop porridge, the cooked cornmeal is layered with melted butter, eggs, and shredded feta cheese, then baked until lightly browned on top. The result is firm enough to slice, yet still soft, warm, and deeply comforting. It has the familiar texture of baked polenta, with extra flavor from the cheese and butter.
Romanian Mămăliga is especially delicious when served with a generous spoonful of sour cream. The cool tang of the sour cream balances the warm cornmeal beautifully and makes the dish feel complete. It pairs naturally with hearty soups and stews, and it is also wonderful beside Romanian meatball soup. If you enjoy cornbread, baked polenta, or simple traditional side dishes, this recipe is an excellent way to bring Romanian comfort food to your table.
One of the most interesting things about recipes like this is how humble foods become treasured classics over time. Mămăliga began as a practical, filling dish made from basic ingredients, but its simplicity is exactly what makes it so appealing. It connects the meal to tradition, family cooking, and the kind of food people return to when they want something familiar and nourishing.
Romania is a country with a rich cultural identity, beautiful countryside, and a cuisine shaped by history and regional traditions. King Charles III, formerly Prince Charles, has long shown a fondness for Romania’s people and rural landscapes. Romania is also known around the world for remarkable figures such as Nadia Comăneci, the gymnast who made history by earning the first perfect 10 in Olympic gymnastics. Even the scoreboard was not designed to display a 10, so the score appeared as a 1.00.
If you are exploring Romanian food, this baked Mămăliga is a wonderful place to begin. It is simple, filling, and full of old-world comfort. Serve it warm, slice it into pieces, and do not skip the sour cream on top.
Romanian Mămăliga Baked (Polenta)
Ingredients
Ingredients:
- 4 cups water
- 2 cups coarse ground cornmeal
- 1 teaspoon salt
- ¼ cup butter melted
- 4 eggs
- ½ cup shredded feta cheese
- ½ cup sour cream for serving
Instructions
Instructions:
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Bring the water and salt to a rapid boil in a large pot.
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Reduce the heat to a simmer and slowly pour in the coarse cornmeal, stirring as you add it.
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Continue stirring for about 20 minutes, until the mămăliga thickens and begins to pull away easily from the sides of the pot.
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The cooked mămăliga should be thick enough to hold its shape on a plate.
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At this stage, it can be served plain and sliced with a string, topped with sour cream, feta cheese, or even a fried egg.
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For baked mămăliga, preheat the oven to 375 degrees.
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Spread half of the cooked cornmeal mixture into a greased 7 x 9 glass baking dish.
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Pour half of the melted butter evenly over the first layer.
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Whisk the eggs together with the shredded feta cheese.
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Pour the egg and cheese mixture over the bottom layer of mămăliga.
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Spread the remaining mămăliga on top to create the final layer.
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Pour the remaining melted butter over the top.
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Bake for 20 minutes, or until the top is lightly browned.
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Cut into pieces and serve warm with sour cream on top.
Nutrition
| Carbohydrates: 39g
| Protein: 7g
| Fat: 17g
| Sodium: 620mg