Cornmeal has a deep-rooted significance in Transylvanian cuisine, where it is revered for its versatility and cultural heritage. The most popular way to use cornmeal is to cook it with water or milk until it thickens into a porridge-like consistency, which can then be served soft or allowed to set and sliced. Known locally as puliszka in Hungarian or mămăligă in Romanian, this humble ingredient transcends its origins as a staple of the peasant diet to feature prominently in a variety of dishes, both savory and sweet.

Historically, puliszka was a cornerstone of sustenance for the rural population, offering an affordable and nutritious alternative to bread. Before corn was introduced to Europe in the 16th century, millet was used for similar porridges, but the adaptability and flavor of cornmeal made it the preferred choice over time. By the 17th and 18th centuries, cornmeal became indispensable during periods of famine, solidifying its place in the local culinary tradition. Today, its simple preparation belies its potential for rich variations, from rustic porridges to elaborate layered cakes like this cornmeal cream cake (puliszka krémes sütemény)​.

This cake embodies the evolution of puliszka from a basic dish to a refined dessert. Layers of delicate pastry, creamy cornmeal filling, and glossy cocoa glaze showcase how the region’s resourceful culinary practices have transformed modest ingredients into culinary art. Such dishes illustrate the enduring legacy of cornmeal in Transylvanian gastronomy, reflecting a history of ingenuity and the melding of cultural influences.

(Source of the recipe: Magyarország finom – Erdély written by Marcsi Borbás)