Dish

Mămăligă cu lapte

Polenta with Milk

Mămăligă cu lapte is made by cooking cornmeal in milk until it thickens and forms a porridge-like consistency. It is then poured into a dish and allowed to cool. Once cooled, it is cut into slices and served with milk and sugar. Mămăligă cu lapte can also be served with fresh fruit or jam.

European cuisine› Eastern European cuisine› Romanian cuisine

Porridge

Origins and history

Mămăligă cu lapte has been a traditional dish in Romania for centuries. It was originally made from millet, but cornmeal became more popular in the 19th century. Mămăligă cu lapte was a staple food for farmers and was often eaten for breakfast or as a snack.

Dietary considerations

Vegetarian

Variations

Mămăligă cu lapte can be made with different types of milk, such as almond or soy milk, for those who are lactose intolerant. It can also be made gluten-free by using cornmeal that is certified gluten-free.

Presentation and garnishing

Mămăligă cu lapte can be presented in a variety of ways, such as in a stack or arranged in a circular pattern. It can be garnished with fresh fruit or herbs.