Meals

Romanian Tocanita de Legume cu Mamaliguta: A Hearty Vegetable Stew with Polenta

June 11, 2025 /

During a recent trip to Romania, I savored a comforting dish called Tocanita de Legume cu Mamaliguta, a vibrant vegetable stew served with creamy polenta. This rustic, flavorful meal is packed with fresh vegetables like mushrooms, zucchini, potatoes, cherry tomatoes, green beans, eggplant, onions, garlic, and bell peppers, all simmered in a rich tomato sauce. Paired with the golden, buttery mamaliguta (Romanian polenta), it’s a heartwarming dish perfect for cozy dinners. Here’s how to recreate it at home!

Ingredients

For the Tocanita (Vegetable Stew):

  • 200g mushrooms, sliced
  • 1 medium zucchini, diced
  • 2 medium potatoes, peeled and cubed
  • 150g cherry tomatoes, halved
  • 150g green beans, trimmed and cut into 2-inch pieces
  • 1 medium eggplant, diced
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 1 red bell pepper, diced
  • 400g tomato sauce (or crushed tomatoes)
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)

For the Mamaliguta (Polenta):

  • 1 cup cornmeal (medium or coarse grind)
  • 4 cups water
  • 1 tsp salt
  • 2 tbsp butter
  • Optional: 50g grated Parmesan or telemea cheese (for extra creaminess)

Instructions

Step 1: Prepare the Tocanita

  1. Heat the oil: In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
  2. Add aromatics: Stir in the minced garlic and diced bell pepper, cooking for another 2 minutes until fragrant.
  3. Cook the vegetables: Add the mushrooms, zucchini, eggplant, and potatoes. Stir well to coat the vegetables in the oil and aromatics. Cook for 5-7 minutes, stirring occasionally.
  4. Incorporate the sauce: Add the cherry tomatoes, green beans, tomato sauce, smoked paprika, thyme, and oregano. Stir to combine. If the mixture seems too thick, add a splash of water (about 1/4 cup).
  5. Simmer: Reduce heat to low, cover, and let the stew simmer for 25-30 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking. Season with salt and pepper to taste.

Step 2: Make the Mamaliguta

  1. Boil the water: In a medium saucepan, bring 4 cups of water to a boil with the salt.
  2. Add cornmeal: Gradually whisk in the cornmeal to avoid lumps. Reduce heat to low and stir constantly with a wooden spoon for 10-15 minutes, until the polenta thickens and pulls away from the sides of the pan.
  3. Finish with butter: Stir in the butter and optional cheese until melted and creamy. Keep warm until ready to serve.

Step 3: Serve

  1. Spoon a generous portion of mamaliguta onto a plate, creating a smooth base.
  2. Ladle the tocanita over the polenta, ensuring a colorful mix of vegetables.
  3. Garnish with fresh parsley and serve hot.

Tips

  • Customize the vegetables: Feel free to swap in seasonal vegetables like carrots or peas for a personal touch.
  • Make it vegan: Skip the butter and cheese in the polenta for a fully plant-based dish.
  • Storage: The stew stores well in the fridge for up to 3 days. Reheat gently, adding a splash of water if needed.

This Tocanita de Legume cu Mamaliguta is a celebration of Romania’s love for fresh, hearty ingredients. It’s simple to make, yet bursting with flavor—a perfect way to bring a taste of Romania to your table!

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