Mamaliga Frecata

To prepare a delicious polenta, we start by boiling 3 liters of water in a taller pot. We add a tablespoon of salt, which will help enhance the flavor of the cornmeal. When the water reaches boiling point, we carefully add 700 grams of cornmeal. It is important to do this so that the cornmeal does not disperse in the water but remains in a central mound. We reduce the heat so that the water simmers, and then we let it boil for 30 minutes.

After the boiling time has elapsed, we use a strainer or a vessel to remove the water from the pot, keeping about 300 ml of water in the pot. This drained water, known as 'shir' in the Bistrita area, is essential for making the polenta. We do not throw it away but keep it for the next steps.

With the help of a rolling pin, we start to mix the cornmeal with the shir left in the pot. This is the moment we gradually add between 900 ml and 1000 ml of hot shir, constantly mixing with the rolling pin. It is crucial to ensure that the polenta becomes homogeneous. If we notice that the mixture is too thick, we can add a little more shir until we achieve a softer but still firm consistency.

After we finish mixing the polenta, we put it on high heat and wait for it to puff up 3-4 times. This is an important stage, as the puffing indicates that the polenta is ready. Once it has puffed, we take the pot off the heat and carefully invert the contents onto a large plate or a wooden board.

This polenta is thicker and, from my experience, much tastier than the classic version. It can be served as a side dish alongside cheese, sour cream, or anything else you prefer. We end with a simple but heartfelt wish: Enjoy your meal! This is a recipe that reminds us of the culinary traditions of the area and will delight anyone who tastes it.

 Ingredients: 3 liters of water, 1 tablespoon of salt, 700 grams of coarser cornmeal (preferably flour obtained by grinding corn at the mill)

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