Cheesy Polenta (Mămăligă cu brânză)

Mamaliga cu branza is a traditional Romanian comfort food made from creamy cornmeal (polenta) layered with tangy brined cheese. It's quick to prepare, hearty, and deeply satisfying - perfect as a meal on its own or as a side.

Whether served plain, with chicken stew, or topped with a fried egg, this dish captures the rustic charm of Romanian home cooking. It has fed generations, warmed homes in harsh winters, and brought families together around the table.

Growing up, mamaliga cu branza (cheesy polenta) was a staple in our house. I remember going to my great-grandmother's house, waiting for us with the smell of the cornmeal bubbling quietly on the stove.

What amazed me then was how something made from so few ingredients could feel so complete. I've eaten versions with cheese, with Chicken Paprikash, with Mushroom Stew, with Vegetarian Stuffed Cabbage (yes, you heard it!) or even baked ones in restaurants.

But the one that stays with me is the plain version that came from my great-grandmother's well-worn pot and patient stirring.

What is Mămăligă cu brânză?

At its core, mamaliga is Romanian-style polenta - a thick porridge made by boiling cornmeal in salted water. It was once considered a peasant staple, often used in place of bread. Over time, it earned a cherished place in Romanian cuisine and is now a centerpiece in many traditional meals.

When you pair mămăligă with brânză (cheese) - especially Romania's salty, crumbly brined cheese like caș, or urdă - you get a dish that's both delicious and deeply satisfying.

Whether served at a countryside table or as a cozy weeknight meal, mamaliga cu branza has a way of warming you from the inside out. It was prepared almost daily in wooden or cast-iron pots and served with whatever was available.

Why You'll Love It?

There's a reason why this dish has stood the test of time. It's the kind of dish that feels like a warm blanket on a cold day.

• comforting
• budget-friendly
• customizable
• gluten-free
• Perfect for any meal
• delicious hot or cold
• deeply rooted in tradition
• nostalgic
• timeless and humble
• vegetarian
• rustic and wholesome

With only three main ingredients, it's perfect as a main or a side dish. Creamy, warm, and familiar, with a hint of salt from cheese. Also, you can keep it simple or dress it up with eggs, bacon, or stews.

What You Need

To make a traditional mamaliga cu branza, you only need a few ingredients. But each plays a key role in texture and flavor.

• Cornmeal - I used a yellow corn flour because that's what I had available. But a traditional mamaliga is made from coarsely ground yellow cornmeal, not fine corn flour.
  • 1. Traditionally, use coarse yellow cornmeal. Gives a grainy, rough texture. Also creates a rustic texture.
  • 2. For a creamier mamaliga, use medium-grind cornmeal, which is slightly gritty. Most commonly used in modern recipes.
  • 3. For a soft mamaliga (how I like it), use fine yellow corn flour. Cooks quickly.
  • NOTE: Its softness and thickness also depend on the amount of water you use. With more water will be softer; with less water, thicker.
• Salt - Gives flavor; it's important.
  • TIP: The tip I got from chefs is to add as much salt as it feels a bit "too much," but still acceptable. Then, after making the polenta, it will have the best flavor.
• Cheese - Traditional choices are any white cheese, telemea, caș, and urdă. If you're outside Romania, a mix of feta farmer's cheese makes a great substitute.
  • TIP: In my household use cheese that melts. It makes it more inviting and appetizing. I used a mix of salty farmer's cheese (curd cheese) and mozzarella. You can add as much mozzarella as you can for the best melty result. This is how I make it, my mom, my grandmother, and my ancestors. 😉
• Water - don't substitute with anything else. Just plain water!

How to Make Mămăligă cu brânză?

This version reflects the humble roots of mamaliga. It's a dish that speaks simplicity, and the comforting power of good food made with care.

In a large pot, bring water and salt to a boil. Slowly pour in the cornmeal in a steady stream, whisking constantly to avoid lumps. Lower the heat and stir continuously with a wooden spoon or whisk until thickened (about 15 minutes).

Layer with cheese: In an oiled dish or deep plate, layer hot mamaliga with cheese (in my case, mozzarella and curd cheese). Repeat layers if desired. I use just mozzarella for the top layer, and you can use as much as you can.

Common Questions

What to do with leftovers? You can choose from more options.

1. Slice and fry it in a little oil or butter for crispy edges.
2. Layer it with cheese again and bake it for a new take on the original.
3. Serve it cold with milk - yes, it's a thing in rural Romania!

Mamaliga keeps well in the fridge for up to 3 days.

How do I reheat it? For soft mamaliga, reheat gently with a splash of water, stirring consistently. And for firm mamalig, a slice and fry in a nonstick pan with a bit of butter or oil until golden and crispy.

Can I freeze mamaliga? Yes, but the texture may become slightly grainy. Freeze in individual slices wrapped in parchment, then reheat in a skillet or microwave.

Is this a vegetarian or vegan dish? It's vegetarian, but you can make this vegan by leaving out the cheese. You can add plant-based cheese...and ta-daaa, it's vegan 😉

What should I serve with it? While it's satisfying on its own, it pairs beautifully with fried eggs, rolled meats, stews, and pickled vegetables ( usually this is what we serve in my house).