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1
Combine the water and salt in a heavy saucepan and bring to a boil.
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2
Add 2 tablespoons of the cornmeal in a steady stream and whisk until the water returns to boiling.
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3
Gradually add the rest of the cornmeal, stirring constantly.
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4
Reduce the heat to low and cook the mixture, covered, until thickened and cooked through, 10 minutes.
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5
Add in the butter, a piece at a time, stirring constantly.
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6
Continue stirring until the mixture leaves the sides of the pan, about 5 minutes more.
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7
Transfer the mamaliga to a medium size oval bowl and flatten the surface with a wet spoon.
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8
Let stand for 5 minutes.
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9
Invert the mamaliga onto a plate and sprinkle with the melted butter.
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10
SOME FAVORITE TRADITIONAL WAYS TO SERVE MAMALIGA Sprinkle the mamaliga with 1 cup crumbled feta cheese and bake in a 400 degrees F. oven until the feta is golden and bubbly, 10 minutes.
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11
Serve with melted butter.
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12
Cut the mamaliga into 1/4 inch thick slices, dredge in cornmeal and fry in butter.
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13
Serve for breakfast with fried bacon.
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14
Mix hot mamaliga with 1 1/2 cups kasseri cheese, transfer to a rectangular casserole, drizzle with 4 tablespoons melted butter that has been mixed with 3 to 4 cloves of crushed garlic, and bake in a 375 degrees F. oven until the top is browned, 12 minutes.
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15
Place a thin slice of German ham and a thin slice of sharp cheese between two slices of mamaliga, dip in beaten egg, and fry in butter until golden.
