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Moldovan mămăligă served with a rustic pork tochitură stew, fried egg, and crumbled brined cheese.

Moldovan Mămăligă cu Tochitură (Polenta with Pork Stew)

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Soft Moldovan cornmeal porridge topped with garlicky pork stew, a fried egg, and salty brined cheese.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Moldovan
Calories: 820
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Pork Tochitură
  • 1 1/4 lb boneless pork shoulder, cut into 1-inch pieces trim only excess surface fat
  • 2 tbsp sunflower oil or neutral oil
  • 1 medium yellow onion, diced about 150 g
  • 4 cloves garlic, minced divided
  • 1 tsp sweet paprika
  • 1/2 cup dry white wine or pork stock
  • 1 cup pork stock or water plus more as needed
  • 1 tsp fine salt divided, or to taste
  • 1/2 tsp black pepper
Mămăligă and Toppings
  • 2 cups coarse yellow cornmeal gluten-free certified if needed
  • 6 cups water
  • 1 tsp fine salt for the polenta
  • 4 large eggs fried for serving
  • 1 tbsp sunflower oil for frying the eggs
  • 4 oz telemea or feta cheese, crumbled
  • 4 small pickled cucumbers or peppers for serving

Equipment

  • Heavy saucepan
  • Large skillet
  • Wooden spoon
  • Whisk
  • Chef's knife

Method
 

Cook the Tochitură:
  1. Heat the oil in a large skillet over medium-high heat. Brown the pork in batches so the pieces color rather than steam.
  2. Lower the heat to medium. Add the onion and cook until soft, about 5 minutes, then stir in half the garlic and paprika for 30 seconds.
  3. Pour in the wine and scrape up the browned bits. Add the stock, salt, and pepper, cover, and simmer gently for 40 to 45 minutes, until the pork is tender. Stir in the remaining garlic during the last 5 minutes.
Make the Mămăligă:
  1. Bring the water and salt to a boil in a heavy saucepan. Whisk in the cornmeal in a slow stream, then reduce the heat to low.
  2. Cook for 25 to 30 minutes, stirring frequently with a wooden spoon, until thick, smooth, and pulling from the sides of the pan.
Finish and Serve:
  1. Fry the eggs in the sunflower oil until the whites are set and the yolks remain soft.
  2. Spoon the hot mămăligă into shallow bowls. Top with pork tochitură, a fried egg, crumbled cheese, and pickles, then serve immediately.

Nutrition

Calories: 820kcalCarbohydrates: 73gProtein: 46gFat: 39gSaturated Fat: 13gCholesterol: 265mgSodium: 1160mgFiber: 5gSugar: 5g

Notes

  • Mămăligă thickens as it stands; loosen it with a spoonful of hot water if needed before serving.
  • Telemea is the traditional style of brined cheese, while feta is a practical substitute.