Although this is a basic recipe of the Austro-Hungarian empire and the Balkans in general, it is listed with the above spelling as a solidly Vlax Romani dish. With many Romani (it's really not cool to call them Gypsies) being confined, just like Jews, in artificially created ghettos before they were "deported" to camps, a lot of families would be living off this, and probably this alone, when they could get food at all. Now, like Schmaltz Fried Latkes, it just wouldn't be the same meal without this basic Eastern European "polenta," what Native Americans just call cornmeal mush in English. Fancy versions have all sorts of additives like cheese, bacon, herbs, etc or are made into molded cold breads to be cut; but the real basic stuff is what would have been eaten in the 1930's ghettos.
Basic Vlax Mamaliga
1 quart good fresh water
1 heaping tablespoon salt
2 cups cornmeal
Boil the water in a pot and add the salt (stir well to dissolve). Allow the water to come back up to a rapid boil, then slowly pour in the cornmeal, stirring constantly! I do this with a whisk. Making sure there are no lumps, turn the heat down to low and cook for 20 minutes, stirring often. That's it!
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