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CREAMY BAKED MĂMĂLIGĂ – NO STIRRING, NO SPLATTER, JUST PERFECTLY COOKED

By Delicious Recipes!Posted on
CREAMY BAKED MĂMĂLIGĂ – NO STIRRING, NO SPLATTER, JUST PERFECTLY COOKED

CREAMY BAKED MĂMĂLIGĂ – NO STIRRING, NO SPLATTER, JUST PERFECTLY COOKED

Mămăligă cooked in the oven offers many advantages—perfectly cooked, aromatic, and with minimal fuss. Though it takes longer than stovetop cooking, the results are worth it. I’ve added my secret ingredient for an ultra-creamy texture. The photo shows the creamy version with sheep’s telemea cheese made from freshly milled cornmeal. So good, I often enjoy it plain like a silky cream.

Try this modern method with traditional Romanian ingredients—you’ll love the outcome. I’ve been making it this way for months, and it’s always a hit.

🕒 Prep Time: 10 min

🍳 Bake Time: 50 min
🍰 Yields: 4 servings

🥄 Ingredients

  • 1 cup cornmeal (store-bought, medium grind, or freshly milled)
  • 3 1/4 cups water
  • 1 tbsp butter (optional)
  • 1 tsp salt
  • 70 g creamy sheep’s telemea cheese or creamy goat cheese (optional)

👩‍🍳 Instructions

  1. 🍲 In an oven-safe pot, combine cornmeal, salt, and water. Add butter if using. Stir to dissolve the cornmeal into the water.
  2. 🔥 Place the pot on the stove and bring to a boil, stirring frequently to prevent lumps. Once the mixture thickens, bubbles appear around the edges, and it starts to gently splatter, remove from heat (about 5 minutes).
  3. 🧑‍🍳 Cover the pot with a lid or aluminum foil. If your pot isn’t oven-safe, transfer the mixture to an ovenproof dish and cover tightly.
  4. 🔥 Bake in a preheated oven at 160°C (320°F) for 45 minutes.
  5. 🥄 Remove from oven and vigorously stir the mămăligă several times. The consistency should be medium—neither too firm nor runny. With freshly milled cornmeal, it tends to be slightly softer. Adjust water for firmer or softer results.
  6. 🧀 For a creamy, soft version, crumble the telemea cheese and stir vigorously into the hot mămăligă until fully melted and incorporated, lightening the color to a paler yellow.
  7. 🍽️ Serve immediately while warm and creamy.

💡 Tips

  • Use an oven-safe pot to simplify baking.
  • Stirring before baking ensures even consistency and prevents lumps.
  • Adjust water quantity to control firmness.
  • Adding cheese after baking creates a rich, creamy texture.

🎉 Perfect For

  • Traditional Romanian meals
  • Comforting side dishes
  • Creamy, cheesy mămăligă lovers

📝 Final Thoughts

This baked mămăligă method offers convenience and consistent results with creamy texture and rich flavor. It’s a delicious modern twist on a Romanian classic that’s simple yet satisfying.