Mămăligă (pronounced mer mer li ger) is a polenta that many call the national dish of Romania. While once thought to be peasant food, it has slowly made its way to homes and the tables of upscale restaurants around the world. Romanian’s combine cornmeal with butter and cheese to produce a unique polenta that is wonderful with eggs, cheese, mushrooms or the soured cream they call smântană

1 cup + 2 tablespoons coarse ground cornmeal
4 cups water
1/4 cup butter
1-1/2 cups crumbled feta cheese
1/2 cup kashkaval or provolone, grated
Salt and freshly ground black pepper
Garnish:
Bacon and scallions, sliced lengthwise

Preheat oven to 375 degrees F. Grease a 9-inch springform pan. Set aside. Place cornmeal in a large, heavy skillet and dry-fry over medium heat until it changes color, about 3 to 4 minutes. Remove from heat. Slowly add water, stirring constantly to combine. Add a pinch of salt. Return to heat. Continue to stir until cornmeal begins to thicken. Cover, reduce heat and cook for 25 minutes, stirring often. When a spoon leaves a trail in the mixture it is done. Remove from heat. Stir in butter and feta cheese. Season well with salt and pepper. Spoon mixture into prepared pan. Bake until firm, about 25 to 30 minutes. Cool. Let sit for 2 to 3 hours, or overnight. Sprinkle with provolone, bacon and scallions. Serve with a mushroom ragu, sour cream or a chunky tomato sauce. Yield: 6 servings.