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Ganca: recipe illustration
Everyday meals

Ganca

A Romanian porridge made from cornmeal, slowly cooked with milk or water and often served with cheese and cream. It is a rustic, comforting dish typical of the countryside, eaten mostly at breakfast or dinner.

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Ingredients

Ingredients

Garniture

Spices & seasoning

Optional extras

On the side

Instructions

  1. Bring the water and salt to the boil in a large, heavy-based saucepan.
  2. Pour in the cornmeal in a steady stream while whisking vigorously to avoid lumps.
  3. Lower the heat, add the milk and stir constantly for 5 minutes.
  4. Continue cooking over very low heat for 20 minutes, stirring regularly, until thick and creamy.
  5. Crumble the cheese and stir half of it into the hot mixture with the butter.
  6. Serve in deep bowls topped with the remaining cheese, crème fraîche and bacon bits if you like.

Variations and tips

Sweet version. Replace the cheese with sugar and crème fraîche, and add a pinch of cinnamon.

Using what you can find here. Replace the brânză de burduf with feta or drained fresh cheese; fine cornmeal can be found in world food shops.

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Original Ecomely recipe.