page_title: Mămăligă
section_title: Preparation
hierarchical_section_title: Mămăligă / Preparation
caption_attribution_description: English: This is a picture of national moldovan food
context_page_description: Mămăligă is a porridge made out of yellow maize flour, traditional in Romania. Preparing the traditional dish is also continued by Poles from L'viv whose families were resettled in the Recovered Territories after World War II. In Italy, Switzerland, Slovenia, and Croatia, this dish is known as polenta.
context_section_description: 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.
caption: Mămăligă
exif: {"Image ExifOffset": "26"}