Mamaliga cu Oua si Telemea (Romanian Polenta with Fried Eggs and Feta)
Thick golden cornmeal porridge topped with crumbled feta, runny fried eggs and chives. Simple Romanian comfort food.
- Time50 min
- LevelEasy
- Costabout £1.13 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 489kcal
- 38.3gcarbs
- 1.2gof which sugars
- 28.3gfat
- 14.7gsaturates
- 20.7gprotein
- 1.6gfibre
- 2.4gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Bring the water and salt to the boil in a large heavy pan. Pour in the polenta in a thin stream, whisking all the time so no lumps form.
- 2
Turn the heat down low and cook for 30 to 35 minutes, stirring often with a wooden spoon, until the polenta is thick, pulls away from the pan and tastes cooked rather than gritty. Watch for spitting, it can bubble hard.
35 min - 3
Stir in the butter and half the feta. Cover and keep warm off the heat.
- 4
Heat the oil in a frying pan over a medium heat and fry the eggs for 3 minutes, until the whites are set and the yolks still runny.
3 min - 5
Spoon the polenta onto 4 warm plates, top with a fried egg, the rest of the feta, chives and black pepper. Serve immediately.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
