Ingredients
Yield: 10 cups
- 2 cups fine cornmeal
- 3 teaspoons kosher salt
- ½ teaspoon ground black pepper
- 1 cup heavy cream
- 6 ounces unsalted butter, cut into small pieces
SidesDairyEasyQuickShabbat
Preparation
Step 1
Bring 6 cups of water to a boil over high heat in a medium sized pot. Slowly add the cornmeal, salt and pepper into the pot, whisking vigorously to avoid any lumps. Reduce the heat to low and simmer, whisking often until the mamaliga thickens and the cornmeal cooks, about 2 minutes. If needed, add another ½ cup of water if needed and whisk until a thick paste is formed.
Step 2
Slowly stream in the heavy cream and whisk until the mamaliga begins to look creamy and velvety, about 2-3 minutes. Remove the pot from the heat and add the butter and whisk until a porridge consistency is formed.
