|Yellow cornmeal/White cornmeal||2 2⁄3 Cup (42.67 tbs), finely ground|
|Butter||4 Tablespoon, melted|
1 In a heavy 2- to 3-quart saucepan, combine water and salt and bring to a boil over high heat.
2 Gradually pour the cornmeal into the boiling water, making sure that the boiling does not stops.
3 Keep stirring constantly with a wooden spoon to keep the mixture smooth.
4 Lower the heat and cover tightly.
5 Simmer for 10 to 12 minutes, or until the mamaliga is very thick and all the liquid in the pan has been absorbed.
6 Mound on a heated platter and moistened with the melted butter, serve at once.
Mamaliga may be served with meat and gravy as a substitute for bread or potatoes.
Or it may be served at room temperature as a separate course surrounded by black olives, hard-cooked eggs, dill and tarragon sprigs and accompanied by sour cream and brynza cheese.