Mămăligă (Romanian polenta)

Preparation

1. 1

   Bring the salted water to a boil in a large, thick-bottomed pot.

2. 2

   Pour in the cornmeal in a thin stream while whisking briskly to prevent lumps.

3. 3

   Lower the heat to minimum and cook for 25-30 minutes, stirring very regularly with a wooden spoon, until the mixture thickens and pulls away from the sides.

4. 4

   Stir in half the butter at the end of cooking and mix until melted.

5. 5

   Pour the hot mămăligă onto a wooden board or into a dish, smooth the surface.

6. 6

   Serve at once with the rest of the melted butter, crumbled cheese and a spoonful of sour cream, while still hot.