Prepare the water: In a large pot, bring the 4 cups of water to a boil. Add the salt to the water and stir to dissolve. If you prefer a creamier texture, you can substitute some of the water with milk.

1. Add the cornmeal: Gradually pour the cornmeal into the boiling water, stirring constantly to prevent lumps. It’s important to add the cornmeal slowly and keep stirring to achieve a smooth consistency.
2. Cook the Mămăligă: Reduce the heat to medium-low and continue stirring frequently. The mixture will begin to thicken after about 5-10 minutes. Continue cooking for another 10-15 minutes, until the Mămăligă becomes thick and pulls away from the sides of the pot. If it gets too thick, add a bit more water or milk to reach your desired consistency.
3. Add butter and cheese: Once the Mămăligă is thick and creamy, stir in the butter (if using) for added richness. You can also add grated cheese at this stage, allowing it to melt into the Mămăligă for extra flavor.
4. Serve: Mămăligă can be served in a variety of ways. You can spoon it directly onto plates, serve it in bowls, or even let it cool in the pot and slice it into wedges. Top with sour cream, additional cheese, or your favorite toppings.