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Shared by Henry Glucroft

Mamaliga (Romanian Cornmeal Porridge)

Yield: 10 cupsTime: 15 min

Mamaliga (Romanian Cornmeal Porridge)

Yield: 10 cupsTime: 15 min

Family Journey

Bucharest, RomaniaViennaBrussels and Knokke, Belgium
ParisNew York City

This recipe was shared by Henry Glucroft. Read more about his family in "A Romanian Summer Meal Served on the Beaches of Belgium" and try his recipes for pan-fried sole with lemon and guvetch (vegetable stew).


  • 2 cups fine cornmeal
  • 3 teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • 1 cup heavy cream
  • 6 ounces unsalted butter, cut into small pieces


  • Step 1

    Bring 6 cups of water to a boil over high heat in a medium sized pot. Slowly add the cornmeal, salt and pepper into the pot, whisking vigorously to avoid any lumps. Reduce the heat to low and simmer, whisking often until the mamaliga thickens and the cornmeal cooks, about 2 minutes. If needed, add another ½ cup of water if needed and whisk until a thick paste is formed. 

  • Step 2

    Slowly stream in the heavy cream and whisk until the mamaliga begins to look creamy and velvety, about 2-3 minutes. Remove the pot from the heat and add the butter and whisk until a porridge consistency is formed.