mamaliga

You'll eat a lot of mamaliga, a versatile corn-based dish.

All offered mamaliga, yellow cornmeal polenta served in a firm, flattened mound.

In Romania, sarmale is often served with sour cream, mamaliga, hot pepper and smoked meat.

Come home, I'll make you some mamaliga."

My favorite dishes at Acasa feature mamaliga, Romania's answer to polenta.

Mamaliga with heaps of white cascaval cheese and sour cream, a side dish, became my lunch of choice.

The food is inexpensive and more than fine (especially a cornmeal side dish called mamaliga), and can be accompanied by an assortment of Rumanian liquors.

Breakfast will offer oatmeal, Chinese congee rice porridge and Romanian mamaliga cornmeal mush.

That statement is probably a little unfair to a cuisine also known for mamaliga, a cornmeal mush that is indistinguishable from polenta, but never mind.

"The Romanian peasants are like mamaliga [corn mush]," goes a local proverb; "they can be boiled forever without exploding."

Caşcaval pane is traditionally garnished with fried potatoes or mash potatoes or mamaliga with mujdei.

It is made using the same process as caşcaval, and can be consumed as a table cheese or it can be used to complement traditional Romanian dishes such as mamaliga.

Comfort starts with the appetizers, but skip the pallid soups in favor of the mamaliga, an old-style Romanian polenta dish that Mr. Pulhac's mother used to serve him and his nine siblings.

MARIGOLD walls, goldenrod tablecloths, egg yolks spilling into moist corn-colored mamaliga: yellow, yellow, yellow at Acasa in Sunnyside, Queens.

Thus the kasha and blintzes of the Russian Jews, the mamaliga of the Romanians, the paprika of the Hungarians, are dishes adopted by the Jews from their gentile neighbors.

Fresh corn on the cob may be the epitome of late-summer dining, but dried, ground cornmeal -whether called mamaliga in Rumania, millas in southwestern France or polenta in Italy - makes robust and filling fare for the midwinter table.

If you make it to Moldova, be sure to try Zama, a traditional Moldovan chicken noodle soup; Mamaliga, the national dish of Moldova, which is a corn mash similar to polenta; and of course excellent Moldovan wine.

For starters, you might try the smoked fish, fried sausage, meatball or tripe soup, but the mamaliga - or polenta - which comes with grated feta and three balls of sour cream, is the $4 meal of an art student's dreams, with more than enough protein and carbohydrates to last a day.