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Mamaliga Cu Branza Si Smantana (Polenta with Cheese)

Romanian · Breakfast · Easy

Mamaliga Cu Branza Si Smantana (Polenta with Cheese)

Total
40 min
Prep
10 min
Serves
4
Calories
420
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Soft cornmeal folds around tangy cheese and cool sour cream, with a set egg turning this Romanian staple into a filling breakfast.

A thick mound of polenta gives Mamaliga Cu Branza Si Smantana (Polenta with Cheese) its warm center. Salty cheese melts where it touches the cornmeal, while sour cream stays cool enough to give each spoonful contrast.

Use ordinary yellow cornmeal rather than instant polenta for a fuller texture. Feta is an accessible stand-in for Romanian telemea; crumble it finely so it spreads through the bowl instead of landing in salty chunks.

CreamyTangyHeartyBudgetComfort FoodGluten-freeNut-free

Method

  1. Bring water and salt to a boil in a heavy saucepan. Whisk in yellow cornmeal in a thin stream and reduce the heat to low.

  2. Cook for , stirring frequently, until the cornmeal is tender and thick enough to mound on a spoon. Stir in 1 tbsp butter.

  3. Melt the remaining butter in a skillet over medium-low heat. Crack in eggs, cover and cook for until whites and yolks are set.

  4. Divide polenta among four bowls. Scatter with feta, spoon sour cream alongside and top with eggs and black pepper.

Forkue tips

  • For a vegetarian version, choose feta made with vegetarian rennet; traditional telemea and some feta use animal rennet.

Storing and reheating

Keep polenta in the fridge for 3 days, with cheese and sour cream separate. Reheat with water over low heat and cook the eggs fresh.

Kitchen gear

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Nutrition per serving, estimated

420Calories
15gProtein
34gCarbs
25gFat

Image: AI-generated picture of the finished dish, made by Forkue. Yours will look like home cooking.

Mamaliga Cu Branza Si Smantana (Polenta with Cheese): FAQ

Is mamaliga the same as polenta?

Both are cooked cornmeal preparations. Texture and serving style vary; here the cornmeal is thick enough to support cheese, sour cream and an egg.

Can I use instant polenta?

Yes. Follow its package liquid ratio and cooking time, then add the toppings as written. Instant products vary too much to use the longer simmer unchanged.

How do I store and reheat Mamaliga Cu Branza Si Smantana (Polenta with Cheese)?

Keep polenta in the fridge for 3 days, with cheese and sour cream separate. Reheat with water over low heat and cook the eggs fresh.

How long does Mamaliga Cu Branza Si Smantana (Polenta with Cheese) take?

About 40 min in total: 10 min prep and 30 min cooking.

What do I need to make Mamaliga Cu Branza Si Smantana (Polenta with Cheese)?

The key ingredients are yellow cornmeal, butter, feta, sour cream and eggs, plus pantry basics.

Any tips for Mamaliga Cu Branza Si Smantana (Polenta with Cheese)?

For a vegetarian version, choose feta made with vegetarian rennet; traditional telemea and some feta use animal rennet.

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