Mămăligă cu Brânză și Smântână & Tocăniță (Moldovan Golden Cornmeal Polenta with Mushroom Stew) – Authentic Moldova Recipe

Chişinău’s national table centerpiece: steaming golden polenta surrounded by savory mushroom stew, tangy cheese, and sour cream.

Country of Origin
🇲🇩 Moldova (Eastern Europe, Europe)
Dietary Profile
vegetarian
Prep Time
15 min
Cook Time
30 min
Difficulty
Easy
Signature Staples
Creamy golden cornmeal mămăligă, Sautéed forest mushrooms in garlic-onion sauce, Crumbled sheep brânză/feta and sour cream, Garlic, Fresh dill

Ingredients for Mămăligă cu Brânză și Smântână & Tocăniță (Moldovan Golden Cornmeal Polenta with Mushroom Stew) (4 Servings)

  • 1.25 lbs (or 2.5 cups) creamy golden cornmeal mămăligă, prepped into bite-sized pieces
  • 1.5 cups sautéed forest mushrooms in garlic-onion sauce, washed and trimmed
  • 1 cup crumbled sheep brânză/feta and sour cream
  • 1 medium onion and 3 cloves garlic, finely minced with garlic
  • 1.5 tbsp traditional Moldova seasoning (fresh dill, thyme, sunflower/butter oil)
  • 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

  1. Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown creamy golden cornmeal mămăligă for 5 minutes.
  2. Add minced onion, garlic, garlic, and fresh dill, thyme, sunflower/butter oil, stirring for 2 minutes until deeply aromatic.
  3. Add sautéed forest mushrooms in garlic-onion sauce and pour in the braising liquid; bring to a lively simmer.
  4. Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
  5. Stir in crumbled sheep brânză/feta and sour cream right before serving warm.

More Authentic Moldova Recipes