RUSTIC WHOLE-GRAIN MĂMĂLIGĂ WITH CORN GRITS – A HEARTY TRADITIONAL SIDE

We could call this “whole-grain mămăligă” because it’s made with freshly milled cornmeal from the mill, enriched with coarser corn grits (pasat). Rustic and flavorful, it’s a perfect accompaniment to traditional pork dishes like stews and tochitură. It’s also delicious served simply with grated sheep cheese, cold salted milk, or cow cheese and sour cream.

My mother dried the corn in the oven to deepen the flavor, then brought it to the mill to be ground. At home, she sifted the cornmeal, separating fine cornmeal for mămăligă from coarser pasat pieces used for stuffed cabbage (sarmale).

Though not fully traditional, soaking the pasat in water for several hours cuts cooking time by 20 minutes — from almost an hour to 30 minutes for the pasat to cook through. For an authentic look, I made the mămăligă firmer than I usually like (which is good, since soft mămăligă has fewer calories!). It’s customary to spread thick mămăligă (about 3 fingers thick) in a pan and bake it low and slow until it forms a crust.

🕒 Prep Time: 4+ hours soaking + 40 min cooking

🍳 Cook Time: 40 min
🍰 Yields: 4 servings

🥄 Ingredients

1 cup freshly milled cornmeal (malai de moară)
1 cup corn grits (pasat)
5 cups water
2 tsp salt

👩‍🍳 Instructions

🧼 If using pasat from the mill (not commercial), wash it thoroughly in several changes of water, then drain off all floating husks.
🛁 Place pasat in a heavy pot (tuci) and cover with 2 cups of water at room temperature or slightly warm. Soak for at least 4 hours.
💧 Add remaining 3 cups water, salt, and cornmeal. Stir until cornmeal dissolves.
🔥 Bring to a boil over medium heat, stirring gently until boiling starts.
🔥 Reduce heat to low and cook for 30 minutes, stirring every 10 minutes, especially scraping the bottom to prevent sticking.
👅 Taste to ensure pasat is cooked through.
🔄 Increase heat to medium and stir vigorously with a wooden spoon for 10 minutes (pausing briefly as needed) until the mămăligă thickens and the pot’s edges clear during stirring.

💡 Tips

Soaking pasat reduces cooking time significantly.
Stirring well at the end ensures a smooth, thick texture.
For a crusty top, spread thickly in a pan and bake at low heat.

🎉 Perfect For

Traditional pork dishes like tochitură or pork stew
Simple rustic meals with cheese and sour cream
Comforting family dinners with regional flair

📝 Final Thoughts

This rustic whole-grain mămăligă blends freshly milled cornmeal and hearty grits for a traditional texture and flavor. Adapted with soaking and gentle stirring, it’s a delicious homage to regional culinary heritage, perfect as a rich side or a standalone comfort dish.