When dinner needs to be simple, mămăligă with cheese and eggs is a useful place to start. This version serves four, with 10 minutes of preparation and about 25 minutes of cooking, and leaves room to use whichever brined cheese is available.
Set out the basics
Measure 250 g medium-ground cornmeal, 1 liter water, 1 teaspoon salt, 30 g butter, and 200 g crumbled telemea or feta-style brined cheese. You’ll also need 4 eggs and a little oil or butter for the pan. For serving, keep extra cheese on the table so everyone can add more to their portion.
Cook the mămăligă
Bring the water and salt to a boil in a heavy saucepan, then lower the heat. Pour in the cornmeal gradually while whisking to prevent lumps, and switch to a wooden spoon once the mixture thickens. Cook over low heat for 20 to 25 minutes, stirring often and scraping the bottom, until the mămăligă is thick and pulls slightly from the sides; stir in the butter.
Add cheese and eggs
While the cornmeal cooks, fry the eggs in a lightly greased pan until the whites are set and the yolks are as soft or firm as you like. Spoon the hot mămăligă into shallow bowls and scatter the crumbled cheese over it so it softens from the heat. Set an egg on each serving and bring the bowls straight to the table.