Romanian Cornmeal Cheese Cake

My grandmother occasionally made a fabulous cornmeal dish — she called it mamaliga, the national dish of Romania — and served it with sweetened, mashed farmer cheese and sour cream. Sometimes with a drizzle of maple syrup over everything.

I never knew it as Malai, a classic Romanian Shavuot treat, but that’s what it was. But it wasn’t her usual, plain “cornmeal mush” because it also had eggs and sugar mixed into the batter.

All I knew was how delicious it tasted.

So, over the years I experimented over and over until I made a version that tastes something like what I remember.

Here it is, in time for Shavuot.

Romanian MALAI

The Batter:

• 6 tablespoons butter

• 3/4 cup all-purpose flour

• 3/4 cup finely ground cornmeal

• 1/3 cup sugar

• 2 teaspoons baking powder

• 1/2 teaspoon salt

• 2/3 cup milk, half-and-half or buttermilk

• 2 large eggs

• filling

• sour cream, whipped cream, ice cream, etc. optional

• extra sugar or maple syrup

Preheat the oven to 350 degrees. Lightly grease an 8-inch cake pan. Melt the butter and set it aside to cool. In the bowl of an electric mixer, combine the flour, cornmeal, sugar, baking powder and salt and mix to distribute the ingredients evenly. Add the milk, eggs and cooled, melted butter and mix on medium speed for 1-2 minutes or until thoroughly blended. Spoon one half of the cornmeal mixture into the prepared pan and spread the batter to make it even. Top with the filling. Top with the remaining batter (spread the batter to make a smooth, even top crust). Bake for 35-40 minutes or until the top is golden brown and the cake is set.

Serve the cake warm, room temperature or slightly chilled. Serve plain or topped with sour cream (traditional), whipped cream or ice cream. (I add about 2 teaspoons of sugar for each cup of sour cream used as a garnish).

Makes 8-10 servings

THE Filling:

• 1 pound farmer’s cheese

• 1 large egg

• 1/4 cup sugar

• 1/2 teaspoon finely grated fresh lemon peel

Mix the farmer’s cheese, egg, sugar and lemon peel until the ingredients are well blended.

Mamaliga with Creamy Mushroom Ragout

Today is one of those days when I don't feel like eating meat. I don't even feel like removing the grill cover to cook up an easy burger or hot dog. I don't want fish or chicken either. It's just one of those days.

But I do want something substantial, filling and savory. For this kind of mood, nothing fills the bill better than something with mushrooms. 

Mushroom Pot Pie is one of our family favorites. But today I decided on a creamy mushroom ragout served over cooked cornmeal -- also known as polenta, but which my grandma called mamaliga (and my father called cornmeal mush).

Bonus: it can be reheated either in the microwave or preheated 350 degree oven.

Dinner's done. Maybe some sliced tomatoes on the side.

 

Mamaliga with Mushrooms in Sour Cream Sauce

• 4 cups water
• 1 cup cornmeal
• salt, approximately one teaspoon
• 3 tablespoons butter
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1-1/2 pounds mixed fresh mushrooms, sliced
• 2/3 cup dairy sour cream or plain, Greek style yogurt
• freshly ground black pepper to taste
• 3 tablespoons chopped fresh chives

Pour the 4 cups of water into a large saucepan and bring to a boil over high heat. Gradually add the cornmeal and about one teaspoon salt, while also stirring constantly. Continue to cook over medium-high heat, stirring constantly, for about 15 minutes or until the mixture is thick. Stir in 2 tablespoons butter. Cover the pan and set it aside. Heat the olive oil and the remaining one tablespoon of butter in a sauté pan over medium heat. When the butter has melted and looks foamy, add the onions and mushrooms and cook, stirring occasionally, for 8-10 minutes or until the vegetables are tender and all the juices have evaporated from the pan. Stir in the sour cream, sprinkle with salt and pepper to taste and remove from the heat. Spoon the mamaliga into serving bowls, spoon the mushrooms on top, sprinkle with chives and serve.

Makes 4 servings