Reduce the heat to medium-low. Slowly pour the remaining cornmeal into the center of the pot in a steady stream. Crucial: Traditionally, you don't stir immediately. Let the cornmeal sit in a mound in the boiling water for about 2–3 minutes.
Give it one last vigorous stir. Shake the pot slightly to loosen the edges. Place a large wooden board or flat plate over the pot and quickly flip it over. The mamaliga should come out in a perfect golden dome. Traditional Accompaniments To eat mamaliga "po-moldavski," you must serve it with: Brânză de oi : Crumbled salty sheep’s milk cheese. Smântână: Thick, high-fat sour cream. recept mamalygi po moldavski
Once the water boils, whisk in a small handful of the cornmeal. This helps prevent clumps later. Let it boil for 1–2 minutes. Reduce the heat to medium-low
Reduce heat to the lowest setting. Smooth the surface with the back of a wet spoon. Cover and let it "sweat" for about 15–20 minutes. It is ready when the mixture pulls away easily from the walls of the pot. Let the cornmeal sit in a mound in
2 cups (use finely ground, high-quality yellow cornmeal).
Using a wooden thick spoon or a rolling pin ( făcăleț ), start stirring vigorously in a circular motion. Break up any lumps against the sides of the pot.