Prep 10 min - cook 30 min - serves 4
Romanian-Style Daliya Mamaliga Bowl
A polenta-style bowl using fine daliya instead of cornmeal, stirred constantly the way mamaliga demands.
Before you cook
Real mamaliga is stirred continuously for the better part of half an hour, and there is no shortcut that gives the same smooth result.
Add the grain to already-boiling salted water in a steady rain, never all at once, or it clumps immediately.
Method
Bring the water to a rolling boil in a heavy pan and add the salt.
Reduce to a steady simmer before adding any of the grain.
Rain the daliya in slowly in a thin stream, whisking constantly.
Switch to a wooden spoon once it thickens past whisking easily.
Stir continuously, scraping the base, for twenty to twenty-five minutes.
Watch for it pulling cleanly away from the sides of the pan.
That pulling-away is the real sign it is done, more than the timer.
Beat in the butter until fully melted and glossy through the mixture.
Spoon into bowls immediately, since it firms quickly as it cools.
Top each bowl with crumbled cheese and a spoon of sour cream.
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