Mămăligă cu Brânză și Smântână
This recipe is for general information only and is not medical or nutritional advice. Healing timelines, diet restrictions and medication choices vary from patient to patient. Always follow the instructions given by your treating dentist or surgeon. Read the Medical Disclaimer.
Romania's soul food – golden polenta layered with local white cheese and sour cream. Simple, ancient, and deeply satisfying.
Ingredients
- 300g yellow polenta (coarse or fine)
- 1L water
- 1 tsp salt
- 200g Romanian brânză de burduf (or feta), crumbled
- 200ml smântână (or crème fraîche)
- 50g butter
Method
- 1
Bring salted water to a boil. Add polenta in a thin stream, whisking constantly.
- 2
Reduce to very low heat. Stir with a wooden spoon for 20–25 minutes until thick and coming away from sides.
- 3
For Phase 2, use a slightly softer consistency – add extra water if needed.
- 4
Stir in butter. Spoon into bowls.
- 5
Top generously with crumbled cheese and a spoonful of smântână.
Phase 2: Days 4–10 (Soft solids)
What you can eat now
From day 4 onwards you can introduce very soft solids, think scrambled eggs, yoghurt, soft-cooked fish, and well-mashed vegetables. Avoid anything with hard edges, seeds, or that requires biting.
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