Romanian Mămăligă with Telemea and Sour Cream

What you need

• 1 l (1 quart) water
• 1 tsp salt
• 250 g (1 2/3 cups) coarse yellow cornmeal, not instant
• 30 g (2 tbsp) butter
• 150 g (5 oz) telemea, crumbled; feta works
• 120 ml (1/2 cup) sour cream

Method

Restated from the original video

1. 1

   Bring the water and salt to a boil in a wide, heavy pot.

2. 2

   Sprinkle in the cornmeal in a thin stream with one hand while whisking constantly with the other, so no lumps form.

3. 3

   Lower the heat to a gentle bubble and switch to a wooden spoon. Cook, stirring often and scraping the bottom, until very thick and pulling away from the sides, 25-30 min. Take care: it spits.

4. 4

   Stir in the butter.

5. 5

   Turn the mămăligă out onto a board or wooden plate and shape it into a dome. Leave for 3 min to firm up.

6. 6

   Cut it into slices with a length of kitchen string pulled under and up through the dome, or with a wet knife.

7. 7

   Serve warm with crumbled telemea and a spoon of sour cream.

Imported from buljon.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.