Polenta with a savory chicken sauce.



  • 1 cup cornmeal
  • 4 cups water
  • Salt

Mamaliga Sauce

  • 8 pieces chicken (on bone)
  • 4 cloves garlic (mashed)
  • 1 tablespoon flour
  • Oil (for frying)
  • 2 cups water
  • 1 cup sour cream
  • 1 cup feta cheese (or other fresh salty cheese)


Mamaliga Sauce

  • Fry the meat in oil for about 20 minutes.
  • Be sure to turn the meat so that it gets cooked on all sides.
  • When the meat is almost done, sift in the flour and mix well with the oil.
  • Make sure that all the flour is incorporated and that there are no lumps.
  • Add the water and mix well.
  • Let the water come to a boil and cook it with the chicken for another 10 minutes.
  • Add the mashed garlic and cook for another 5 minutes.
  • Set aside to serve over warm mamaliga with sour cream and feta.


  • Slowly add cornmeal and salt to taste, stirring constantly to prevent lumps.
  • Cook over medium low heat until thick.
  • This takes about 30 minutes and mamaliga will be very hard to stir.
  • Flip mamaliga onto a platter. It will hold the shape of the pot.
  • Let it cool for a few minutes, then cut it into wedges for serving.
  • Serve with Mamaliga Sauce, sour cream, and feta.


Recipe submitted by Teresa Claxton, RPCV Moldova (2008 - 2010)

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