The first preparation method:

The flour is sifted, dried. Pour water into a cauldron, bring it to a boil, then pour some of the flour, salt, boil for 5 minutes, pour the rest of the flour in a heap and divide it into four (crosswise) with a wooden spatula. Boil, without stirring, for 15-20 minutes. Then lower the heat and mix well with the meleste, so as not to form lumps (from the walls of the cauldron - towards the center). Smooth the dough with a spoon and leave it on the edge of the stove for 10-15 minutes with the lid on. The cauldron is shaken well once and the polenta is turned over on a dry wooden bottom.

Usually, the pole is cut with a wooden knife or a thread.

The second preparation method:

In a cauldron, in which salted water boils, pour 3-4 tablespoons of sifted and dry flour, bring to a boil, then, constantly mixing with the flour or a wooden spoon, pour the rest of the flour in thin strands, boil until the polenta becomes a dense mass (about 15 minutes). The boiled polenta is squeezed from the sides of the cauldron towards the center with a spoon, sprinkled with butter (so that the film does not form), covered with a lid and left to simmer slowly for 10-15 minutes. The polenta cooked by this method is softer and can be divided with a spoon.

Usually, polenta is served with melted butter, sour cream, crumbled cheese, jumaris. Măliga is a wonderful side dish for starch and meat or fish dishes.