Historically a peasant food, it was often used as a substitute for bread or even as a staple food in the poor rural areas. However, in the last decades it has emerged as an upscale dish available in the finest restaurants.
Historically, porridge is the oldest form of consumption of grains in the whole of humanity, long before the appearance of bread. Originally, the seeds used to prepare slurries were very diverse as millet or einkorn.
Before the introduction of maize in Europe in the 16th century A.D., mămăligă had been made with millet flour, known to the Romans as pulmentum.
Corn's introduction in the Romanian lands
Maize was introduced into Spain by Hernán Cortés from Mexico in 1530 and spread in Europe in the 16th century. Maize (called corn in the United States) requires a good amount of heat and humidity. The Danube Valley is one of Europe's regions ideal for growing maize.
A Hungarian scholar documented the arrival of corn in Timișoara, Banat region, 1692.[5] In Transylvania, maize is also called 'cucuruz',[6] which could imply a connection between Transylvanian and Serbian merchants, kukuruz being a Slavic word.[7] Some assume it was either Șerban Cantacuzino[8][9] or Constantin Mavrocordat[10] who introduced corn in Wallachia, Maria Theresa in Transylvania[11] and Constantine Ducas in Moldavia[10] where it is called păpușoi.[12]
Mămăligă of millet would have been replaced gradually by mămăligă made of corn. Corn then became an important food, especially in the fight against famine, which prevailed in the 17th and 18th centuries.[13]
Historian Nicolae Iorga noted that farmers of the Romanian Principalities had grown corn since the early-to-mid-17th century.[13]
Etienne Ignace Raicevich, a Republic of Ragusa Ragusan consul of Napoleonic France to Bucharest in the fourth quarter of the 18th century, wrote that corn was introduced only da poco tempo (recently).
Before the arrival of maize in Eastern Europe, mămăligă was made of millet flour. Long lost, millet mămăligă is now again fashionable in western Europe.[14]
Preparation
Mămăligă with sour cream and cheeseIn Hungary puliszka is typically eaten with salo and tvorog (szalonna és túró) or with jam.
Traditionally, mămăligă is cooked by boiling water, salt and cornmeal in a special-shaped cast iron pot called ceaun or tuci. When cooked peasant-style and used as a bread substitute, mămăligă is supposed to be much thicker than the regular Italian polenta to the point that it can be cut in slices, like bread. When cooked for other purposes, mămăligă can be much softer, sometimes almost to the consistency of porridge. Because mămăligă sticks to metal surfaces, a piece of sewing thread is used to cut it into slices instead of a knife; it can then be eaten by holding it with the hand, just like bread.
Mămăligă is a versatile food: various recipes of mămăligă-based dishes may include milk, butter, various types of cheese, eggs, sausages (usually fried, grilled or oven-roasted), bacon, mushrooms, ham, fish etc. Mămăligă is a fat-free, cholesterol-free, high-fiber food. It can be used as a healthy alternative to more refined carbohydrates such as white bread, pasta, or hulled rice.
Serving mămăligă
Mămăligă is often served with sour cream and cheese on the side (mămăligă cu brânză și smântână) or crushed in a bowl of hot milk (mămăligă cu lapte). Sometimes slices of mămăligă are pan-fried in oil or in lard, the result being a sort of corn pone.
The traditional Moldavian meal is often served with meat, usually pork called tocana or fried fish, and mujdei, a garlic-and-oil sauce.
Similar dishes
Since mămăligă can be used as an alternative for bread in many Romanian and Moldovan dishes, there are quite a few which are either based on mămăligă, or include it as an ingredient or side dish. Arguably, the most popular of them is sarmale (a type of cabbage roll/grapevine roll) with mămăligă.
Another very popular Romanian dish based on mămăligă is called bulz, and consists of mămăligă with cheese and butter and roasted in the oven.
Mămăligă
Balmoș (sometimes spelled balmuș) is another mămăligă-like traditional Romanian dish, but is more elaborate. Unlike mămăligă (where the cornmeal is boiled in water) when making balmoș the cornmeal must be boiled in sheep milk. Other ingredients, such as butter, sour cream, telemea (a type of feta cheese), caș (a type of fresh curdled ewe cheese without whey, which is sometimes called "green cheese" in English), urdă (similar to ricotta), etc., are added to the mixture at certain times during the cooking process. It is a specialty dish of old Romanian shepherds, and nowadays very few people still know how to make a proper balmoș.
In literature
In Chapter One of Dracula by Bram Stoker, the character Jonathan Harker writes, "I had for breakfast more paprika, and a sort of porridge of maize flour which they said was 'mamaliga', and egg-plant stuffed with forcemeat, a very excellent dish, which they call 'impletata'".
As a traditional Szekler food, it also appears in Hungarian folktales multiple times, for example in Szép Palkó.
Similar dishes
Cornmeal mush is its analogue common in some regions of the United States and grits in the southern regions.
In Turkey, it is also called mamaliga, or kaçamak. Another similar dish, called kuymak or muhlama, is among the typical dishes of the Black Sea Region, although now popular in all the greater cities where there are many regional restaurants.
Broccoliga is a variant of Mămăligă featuring a broccoli-polenta mixture suffused with cheddar cheese and herbs.
Known by different names in local languages (Abkhaz: абысҭаabysta, Adyghe: мамрысmamrys, Georgian: ღომიghomi, Ingush: журан-хударzhuran-khudar, Chechen: ah'ar-hudar/zhuran-hudar, Nogai: мамырза mamyrza, Ossetian: сир, сорсерæsir, sorsera), it is also widespread in Caucasian cuisines.
