Romania's everyday cornmeal polenta, stirred until thick and creamy and served alongside stews, sarmale or simply with cheese and sour cream.
Boil the water
Bring the water to a boil in a heavy pot with the salt.
Stream in the cornmeal
Pour in the cornmeal in a slow, steady stream while whisking constantly to avoid lumps.
Cook and stir
Reduce the heat to low and cook, stirring often with a wooden spoon, until thick and pulling away from the sides of the pot.
Finish with butter
Stir in the butter until melted and glossy.
Serve warm
Turn the mamaliga out onto a board or plate and serve warm with sour cream and cheese.
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