Baked cheese polenta

Baked cheese polenta

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- We prepare the polenta: I chose to make it with water and milk with salt in equal quantities. So I boiled it and when it started to boil I poured corn flour in the rain, mixing it with a whisk, so as not to make it sticky. Cover with cuckoo and simmer over low heat, stirring vigorously from time to time. It has to come out soft. Turn off and let it rest for 2 minutes.

-Slanina is cut into small pieces and we leave a few larger, notched slices. We fry them in a pan, then we add the sausage slices to brown a little too.

- Prepare a heat-resistant dish - grease it with margarine and put a layer of polenta, add the cheese (I mixed the cow's cheese with the salted telemeau), put the smoked meat - leaving a little for the surface), then put the cream generously and sprinkle With cheese. Put the second layer of polenta and then sprinkle again with cheese and make 3-4 holes where we break an egg carefully. Sprinkle the remaining smoked eggs between the eggs and put them in the oven until the eggs are done (not to be too hard, about 25 minutes).

Serve hot.

Polenta with cheese

Returning to our sheep and their bellows cheese, kneaded with salt and matured for a long time, the thought inevitably flies to our polenta. To the polenta with cheese. Put it in the oven for a while to bind the layers and catch the crust and serve it with a spoonful of cream.

Sheepfold, village or city food, polenta with cheese is part of the culinary anthropology of Romanians. But let's take a closer look at the problem.

Preparation time: 30 minutes


  • 350 grams of corn
  • 1 tablespoon butter
  • 150 grams of bacon or bacon
  • 250 grams of bellows cheese
  • 2 tablespoons sour cream
  • salt
  1. Preheat the oven to 150 degrees Celsius.
  2. Make a suitable soft polenta (the consistency of a milk semolina) from water with butter and a little salt. Crush the cheese well.
  3. In parallel, in a pan, lightly fry the bacon until it removes the fat and browns nicely.
  4. Grease a heat-resistant form (or two, suitable for serving) with grease from the pan.
  5. Put a layer of polenta in the bowl, sprinkle with a little fat and level it with the back of a spoon.
  6. Sprinkle cheese over the polenta layer.
  7. Repeat the operation (add another layer of cheese and one layer of polenta).
  8. Add the fried bacon over the last layer of cheese and place in the oven for 8-12 minutes (less if you use individual dishes, more if you use a single dish).
  9. The cheese polenta is ready when the cheese on the surface has melted and starts to brown.

The polenta with baked cheese is served hot, with a tablespoon of sour cream and pickles next to it. A plate of pickled gogons would have flashed.

[note] If you are a lacto-vegetarian, give up bacon and use melted butter. Before putting the dish in the oven, make a nest in the polenta and break an egg in it. [/ note]

[warning] Most of the time, both the bellows cheese and the bacon are salty, so be moderate with the salt in the polenta. If the taste of bellows cheese seems too salty / strong, you can mix the cheese in equal proportions with an unsalted cheese. [/ warning]

Baked cheese and ham polenta & # 8211 Delicious peasant recipe

I prepare polenta with cheese and ham 3-4 times a week. Both my husband and my children are crazy about this preparation. It tastes great and, in addition, the recipe is quite easy. Try it too!


  • 1 cup corn flour, 500 gr sour cream
  • 1 cup water, 400 gr ham
  • 2 teaspoons lard, 1 onion
  • 200 gr cheese, 1 tablespoon salt
  • Ground black pepper (to taste)

Method of preparation:

We start by cutting the ham into small pieces. Peel an onion and cut it into large cubes or half rings. Break the feta cheese into small pieces with your hands. Preheat the oven to 100 degrees.

Put a kettle on the stove, over medium heat, and pour the sour cream diluted in a cup of water. When it starts to boil, add salt. Stir vigorously and add corn flour, little by little, so as not to form lumps.

Stir clockwise without stopping, until the polenta thickens, and drops of fat appear on the surface. Leave the polenta on the fire for another 25-30 minutes. The polenta is ready only when it peels easily from the walls of the pot.

Cover the polenta and put it in the preheated oven for 5-10 minutes. We then turn off the oven, but do not remove the polenta from the inside.

Put the lard in a hot pan. Fry the onion in lard (you can add a tablespoon of sunflower oil). Remove the polenta from the oven and place it on the plates. Sprinkle the greens on top, then add the fried onions, cheese and ham. This food must be served hot. Have fun with your loved ones and increase your cooking!

Video: Αυθεντικό αμερικάνικο καλαμποκόψωμο Robertos Kitchen (May 2022).