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Polenta with cheese, eggs and sausages in a clay pot

Polenta with cheese, eggs and sausages in a clay pot

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After so many appetizers, meats and sophistication, I craved a polenta like the world. I used a new clay pot that I had bought in the spring to make bread in it .: D. The clay pot is kept with water before use.

  • 500 gr grated Malay flour
  • 500 gr homemade smoked sausages
  • 100 ml oil
  • 200 gr sour cream
  • 200 gr kneaded sheep's cheese [country]
  • 100 gr smoked cheese
  • 100 gr grated grated cheese
  • 3 eggs
  • 1 large chopped onion
  • salt

Servings: 3

Preparation time: less than 30 minutes

RECIPE PREPARATION Polenta with cheese, eggs and sausages in a clay pot:

  1. Prepare a polenta with water, salt and corn flour. I like it to be more whirling.

  2. Cut the sausage into rounds and fry in oil together with the chopped onion. Fry until the onion becomes glassy.

  3. Put a little oil on the bottom of the clay resulting from frying the sausages.

  4. Put successive layers of polenta, sausages, cheese and sour cream.

  5. Mamaliguta stretches well with the help of frying fat.

  6. I put three layers of polenta. In the first I used sheep cheese, in the second I smoked cheese and I finished with gratin cheese.

  7. I made two recesses in the top layer and laid two house eggs.

  8. I turned on the oven and put the bowl to gratinate the polenta.

  9. It can be seen from the pictures, a polenta with soft-boiled eggs came out and the cheese stretched nicely.

  10. I served it with sauerkraut from the jar. I also craved a cold beer that I split in two: D

  11. Good appetite !!!

Tips sites


I made three portions. For two servings I put in the clay pot. For another portion I put it in the casserole and sent it to my son.


I washed the clay pot with a little detergent, rinsed it well and let it soak in water for 30 minutes before use. Do not preheat the oven. Failure to follow this procedure may cause the vessel to crack.

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(5 points / total votes: 108)

olga 7 years ago - 10 March 2014 14:09

Re: How to make polenta

Just today I wanted to make polenta with cheese.

Ioana 7 years ago - 10 March 2014 14:34

Re: How to make polenta

with pleasure, I hope you like my technique. I also ate this with cheese (crescenza and gorgonzola melted in a little milk).

olga 7 years ago - 10 March 2014 14:57

Re: How to make polenta

My dear, as I said before, there was no recipe I didn't like.
I am forever grateful that I discovered you.
Every day I write thanks for the people who helped me, and you are never missing.
It's not a joke, you changed my life.

Thank you from the bottom of my heart dear Ioana.

Ioana 7 years ago - 10 March 2014 15:13

Re: How to make polenta

I know and I am very, very happy. but. when it comes to Romanian food, for which we formed our tastes as children, there is a lot of subjectivity and then I have more emotions.

Mirela 7 years ago - 10 March 2014 15:41

Re: How to make polenta

: D I subscribe to what Olga says gratefully. By the way, I sent you a March 1 greeting card to [email protected] I was wondering if it arrived, that the confirmation from did not come. I hope to put batteries in the camera at some point and send a photo of what I cook. but how lax they are.

Dora Nemes 7 years ago - 10 March 2014 15:45

Re: How to make polenta

This is polenta-porridge that flows from your fork. The traditional polenta is more consistent, you can make "cocolos" from it and grill it

Ioana 7 years ago - 10 March 2014 15:46

Re: How to make polenta

the card didn't come, I checked now in spam but thank you, the intention is just as well received

Ioana 7 years ago - 10 March 2014 15:54

Re: How to make polenta

as I wrote in the intro it's polenta that I like. and believe me Dora, don't run out of your fork, otherwise it wouldn't make those waves visible (see also the beautiful word). if the polenta were porridge, it would spread on the plate without the waves being seen, it would be a compact table.

do you see as I said. traditional foods are very subjective

Mari Ana 7 years ago - 10 March 2014 16:59

Re: How to make polenta

It depends on what you want to eat with the polenta you make. I remember my mother making polenta porridge with a little sugar, which I liked! And I prefer the polenta a little softer, sometimes I put butter and parmesan, other times a little milk. It saves you in many situations. So, we are really subjective, Ioana. But who doesn't like a variant, can stick to the one he knows, without upset. :-)

Mari Ana 7 years ago - 11 March 2014 10:31

Re: How to make polenta

Dear Ioana, I saw on FB what heated controversies are around polenta. I don't think another recipe of yours has produced such virulent reactions. :-) Romanians know how to defend their values!

Ioana 7 years ago - 11 March 2014 10:54

Re: How to make polenta

I had anticipated the reactions and assumed them. I've heard so many times "why don't you make me such a good polenta?" (said by my husband how many wives when they ate my polenta) so much so that I thought it was worth sharing my version.

Ioana 7 years ago - 11 March 2014 11:49

Re: How to make polenta

Mirela, the card has come! Thank you again!

Anamaria 7 years ago - 11 March 2014 23:13

Re: How to make polenta

I do the same, only I put the corn when the water is already hot, before it boils. I pour it in the rain, like semolina. Boil with a lid, stirring often. But the great-grandmother made the greatest polenta - of stronger consistency, which could be cut into slices with a silk thread. I've never been able to do that. Maybe the gray corn does not have the qualities of the whole one. Thanks for the recipe and the beautiful memories.

Lia 7 years ago - 19 March 2014 05:23

Re: How to make polenta

I manage it without lumps because when it kneads and I put the corn mixed with the pear and it doesn't make any cocolos and I don't make classic puree and then I add the rest, I put everything from the beginning but I chew very often, especially in the first phase , for fear of lumps.
I also like it soft but not so soft for waves because if I put it next to a stew it would spill all over the plate. I make it a little stronger, so that it stays grouped. and I can't conceive it without a cube of butter even if my mother doesn't prepare it that way. muzzle with a cube of butter, that's not the only way we gain weight
also after the experience I came to this method

Ioana 7 years ago - March 19, 2014 09:53

Re: How to make polenta

I usually put polenta under the stew, like here: [link]
and when I want to diversify, not to get bored of the same presentation, I put it in cups for 5 minutes and turn it over on the plate like here: [link]

Lia 7 years ago - 19 March 2014 16:42

Re: How to make polenta

aaaa. yes, yes in mugs, how cute and normal it is in shape after a few minutes of cooling
I wasn't thinking. thanks for the links
you mad?

Ioana 7 years ago - March 19, 2014 5:25 PM

Re: How to make polenta

not at all, I was just giving you ideas for arranging, because I kept writing that article about food nicely placed on the plate and we set out to share the little tricks.

Ida 6 years ago - April 9, 2014 4:12 PM

Re: How to make polenta

I made half a portion, it didn't stick to the bottom of the pot at all, but it came out a bit bitter. Why? At first I put half a teaspoon of high salt, but along the way I tasted it and it was very bitter. So I added another teaspoon full of sea salt. The bitter taste diminished, but it still remained. Okay, after I added the sour cream and feta cheese, it didn't feel like the rest, very good consistency, just like I like

Ioana 6 years ago - April 9, 2014 4:34 PM

Re: How to make polenta

polenta is bitter when not cooked enough, and the taste can be accentuated if the corn is old. first change the malai, buy it from another place and maybe another brand to see if that's the cause.

mirela 6 years ago - 9 November 2014 19:02

Re: How to make polenta

Finally, now I can say that I know how to make polenta. Because of you!! Thank you.

Ioana 6 years ago - 10 November 2014 09:49

Re: How to make polenta

to enjoy it every time with pleasure, Mirela.

dana 6 years ago - 3 December 2014 18:44

Re: How to make polenta

I also have a question, here the recipe is with 4 cups of water and a cup of corn and in the recipe Chicken with garlic sauce and polenta is with 3 cups of water and a cup of corn. How does it turn out better in the end?

Ioana 6 years ago - December 3, 2014 6:53 PM

Re: How to make polenta

just as good, polenta is just as well cooked.
only in the version with 3 cups of water the key word is mixing. mix vigorously from how the polenta thickens until it is ready (it comes off the edges).
this version, with 4 cups of water, is lighter, mix only a few times during cooking. let's say the "failproof" variant. it is done almost alone.

so if you are in a hurry but have energy in your arms, go for the first option. if not, go for the second option, it is guaranteed that you will do well.

vladimirionica 6 years ago - 7 December 2014 10:47

Re: How to make polenta

Please don't be upset, but this is porridge numamaliga

Bogdan 6 years ago - 4 January 2015 14:13

Is that polenta?

I respected exactly. It came out soft and unsalted. My opinion is that after I tried another recipe and it turned out well this is a powder recipe!

Robert 6 years ago - 3 February 2015 16:03

Re: How to make polenta

Now I started your recipe and I hope it turns out ok, I mean I followed your steps as now the book is boiling time I will put a picture to see the work: D!

Ioana 6 years ago - 3 February 2015 17:16

Re: How to make polenta

Tuesday 5 years ago - 22 April 2015 18:47

Re: How to make polenta

Tuesday 5 years ago - April 22, 2015 6:48 PM

Re: How to make polenta

Tuesday 5 years ago - April 22, 2015 6:49 PM

Re: How to make polenta

Bravo ioanaaaa very well described: *

Dragos 5 years ago - 6 May 2015 00:53

Re: How to make polenta

Thank you very much, I am a student and I made polenta for the first time according to the instructions and it turned out great! I've eaten too much now.

Ioana 5 years ago - 6 May 2015 09:32

Re: How to make polenta

good luck. there is never too much polenta, after an hour you will be hungry again

An old man 5 years ago - 12 May 2015 16:32

Re: How to make polenta

I reinforce the specification that the corn is put, from the beginning, in cold water. It is very wrong to put the corn after the water has started to boil, because lumps are produced.
However, I permanently chew the polenta with a wooden spoon, since the composition has warmed up a bit.

Ioana 5 years ago - 12 May 2015 16:50

Re: How to make polenta

do you use the same proportion of water? and I always mix when I used 3 cups of water to 1 cup of corn.

Alice 5 years ago - 18 May 2015 21:17

Very good polenta!
Amu no, the food also comes out after the human soul and after the love he puts.

Felicia 5 years ago - 16 August 2015 11:29

Re: How to make polenta

I never put the corn in cold water, it's totally wrong (my opinion) for that it crosses, and even if it has a small cocoon, mix with the pear-shaped target and it comes out super, if you boil it for 20 minutes on low heat, with the lid on it pulled a little, and you can mix it at the beginning and at the end . ready!

Mihai 5 years ago - 17 August 2015 03:26

Re: How to make polenta

mam liga is easy to do
Bring water to a boil, pour the cornmeal in the rain when the water starts to boil and at the end put a cube or two of butter and salt to taste.
After two cups
You feel it as you learn not to stick.
That's what I do in Montreal

Ioana 5 years ago - 17 August 2015 10:47

Re: How to make polenta

Felicia, I did not feel any difference in taste between the two methods: malai in cold or hot water. the only difference is that I don't risk getting lumpy at all if I dissolve it in cold water and I don't bother to pour it "in the rain".
What do you mean by the fact that the flour has "crossed"? Didn't it boil in 30 minutes?

Dana S. 5 years ago - 21 August 2015 20:15

Re: How to make polenta

I also offer you a faster polenta recipe that we like and we like. It's fast because it's done in the microwave in 10 minutes.

1 serving of grated malai to 3 of water (3.5 if we want softer polenta) and salt.
Put all the ingredients in a microwave-safe dish.
Cover the dish with a lid but not airtight. The lid is used to keep the microwave from getting dirty when the polenta boils.
Put the polenta in the microwave for 5 minutes. Then mix with a spoon and microwave again for another 5 minutes.
Remove and serve hot.

I live in Montreal and the malai used for this recipe is malai # 250 which comes with the semolina malted from home.

Of course, any recipe can be adapted to the needs and tastes of everyone.

Thanks for the collection of recipes on this site.
It is my source of inspiration.
The tried and tested recipes have always been successful.
My favorite is - Papanasi with cow cheese -.

Florin Voinicila 5 years ago - December 29, 2015 15:20

Re: How to make polenta

Hi, very good polenta, I surprised my wife, she was amazed.

Florin Voinicila 5 years ago - December 29, 2015 15:22

Re: How to make polenta

Thank you very much, I will use your recipes again.

Ioana 5 years ago - December 29, 2015 16:11

Re: How to make polenta

Sincerely, Florin. I'm still waiting for you on the site.

Razvan Suteu 5 years ago - 31 December 2015 18:14

Re: How to make polenta

Thank you very much for the recipe. Now I made polenta for the first time in my life and it turned out perfectly. The advice with flour in cold water is great. It doesn't make you lumpy at all. I wish you a happy new year and good health. Razvan - Baia Mare, MM

Ioana 5 years ago - 31 December 2015 19:46

Re: How to make polenta

Sincerely, Razvan! I wish you a wonderful year!

Maria 5 years ago - February 1, 2016 9:00 AM

Re: How to make polenta

Excellent! I was used to hot water but I always risked lumps. this recipe is great! It turned out tasty!

Ioana 5 years ago - 1 February 2016 09:52

Re: How to make polenta

super, Maria, a headache minus I'm glad my technique is useful to you.

adela 5 years ago - 7 February 2016 19:28

Re: How to make polenta

THANKS! I am 50 years old and I have never had a good polenta. My cheek cracks with shame when I put it on the table. Your recipe is wonderful

Ioana 5 years ago - 8 February 2016 16:48

Re: How to make polenta

Aurora 4 years ago - April 24, 2016 3:52 PM

Re: How to make polenta

Super so far I didn't do well considering that I'm at the beginning and I'm learning this helped me to only have headaches. Thanks .

Ioana 4 years ago - April 24, 2016 5:54 PM

Re: How to make polenta

I'm glad I helped you, Aurora!

Adi 4 years ago - 30 April 2016 02:19

Re: How to make polenta

I've never had lumps. I always start with cold water and sunflower oil and mix often. When it already boils, mix much less often. Instead of salt I pour the polenta over a piece of butter and wait 2-3 minutes, and then mix again. I didn't go wrong with this recipe.

Meme 4 years ago - 3 August 2016 16:35

Re: How to make polenta

The coolest recipe comes from Moldova, from a woman who lives in Montreal: The lid is used to keep the microwave from getting dirty when the polenta boils.
She deserves to be sent to NASA (Lady of Montreal).
Respectfully, Meme

Alyns 4 years ago - 22 August 2016 22:38

Re: How to make polenta

If a little oil, butter or margarine is added to the boiling water, no lumps form. If you cook the polenta in a Teflon pot, it will not stick.

george 4 years ago - 3 November 2016 21:43

Re: How to make polenta

The one who lives in Montreal Canada in my opinion makes a pseudo polenta! Polenta in the microwave! Who else mentioned such a thing! You have become Canadian and have forgotten your native culinary habits! You are a perfect Canadian!

Ctin mircea 4 years ago - 20 November 2016 13:11

Re: How to make polenta

The coolest joke. Polenta made in the microwave? I don't think anyone puts their nose to such tampons.
Thanks, I'll try the recipe. without microwave.

Victoria 4 years ago - 23 December 2016 00:09

Re: How to make polenta

Ms much for the recipe .. I definitely try it now for the holidays, but I also have a question. how to make it I can arrange it nicely in the plate next to a steak for example..that is not to be liquid, but to give it some much

Ciprian 4 years ago - 25 January 2017 21:04

Re: How to make polenta

The recipe is very nasty! a piece of crap comes out if you take it after writing, I don't recommend it.
I think those who gave a good review are friends with Tanti or have been bribed!
Down with corruption! We want polenta at least decent if not good!

I'm curious if this comment will reach the site or will be disguised as the others.

Ioana 4 years ago - January 26, 2017 09:52

Re: How to make polenta

Ciprina, if you are looking for harder polenta from mill flour, you can find the recipe here: [link]

Dumitra 4 years ago - 28 January 2017 13:36

Re: How to make polenta

I also tried this recipe and I can't say I'm satisfied. It's too soft for my taste. Her husband wasn't too happy either.
Finally, I try again when I'm home alone.
Thanks for the recipe, Ioana.

Florian Vasile 4 years ago - 4 February 2017 03:01

Re: How to make polenta

The first time I make polenta. I'm a beginner in the kitchen. I had a craving for polenta with sour cream and I took what I needed from day one.
It turned out good. Thanks for the recipe.

Dani Feher 4 years ago - 22 February 2017 15:27

Re: How to make polenta

it turned out good. Thank you very much at first!

R.M. 3 years ago - 18 July 2017 19:31

Re: How to make polenta

I haven't tried the recipe, but do I agree with the first instructions? It is important that when making the polenta use a double / triple bottom pot or a tuci to transfer heat slowly and evenly. So use the best pot you have.?
I, for example, use a stainless steel pot, of very good quality, with a triple bottom and thick walls.
It really is one of the best pots I have and the top is that I use it exclusively for polenta. When I'm ironic with myself, I keep thinking that this exclusivity is too damaging, but it's worth it (That's why I said my opinion publicly.).
In addition, being stainless steel, when putting the corn, I use a wire-wrapped wire (I bought one from Ikea), then, for spinning, I use a wooden spatula (not a spoon).
Otherwise, what can I say, polenta is like football and politics: every Romanian is good at it!

Marcel 3 years ago - October 30, 2017 7:57 PM

Re: How to make polenta

I finally find someone who doesn't have preconceived notions (like "that's what Grandma used to do") and invent a new method.
I'm a man and my ordeal was to make a polenta. you know, boiled water, you put the corn and you chew so that your welds don't make you lumpy.
Now, I thought it was just my invention, I put cold water, salt, corn, or the way to the stove, chew. and goodbye lumps.
I gave this idea to a colleague and since then he has no words of thanks.
What can I say, congratulations that you do not take for granted everything that has been done so far and try to think / innovate
or as Descartes said, "cogito ergo sum."

Hoga 3 years ago - 8 February 2018 20:56

Re: How to make polenta

This recipe is recommended when you make the polenta to be eaten later, or for dishes that require soft polenta.

Here, the quantities are 1/5 as WEIGHT. Thus, you will get a slightly softer polenta. for example, if you want to make a "nest" in which to put something (sauce, cheese, meat, stew, pork alms, tochitura, etc.) it will not work out exactly for you.

Normally, polenta is made at 1/4. I mean the weight, not the "cup." It will turn out perfect!

As a recommendation, add a little flower oil after the polenta has set a little. ideally it would be unrefined (eh. it's luxury nowadays!). Why? Simple:
1. It's also called wood-butter, right? I mean, it tastes woody. to be an extra taste in combination with corn. believe me. I tried table stays in oil.
2. The oil will raise the boiling temperature, it will cook faster and the grain will boil deeper.
3. It will look nicer, it will be more glossy.
4. The oil will add value.
6. it will be much easier to digest,
7. You ask: where is 5? hahaha!

Ioana 3 years ago - 9 February 2018 10:19

Re: How to make polenta

Thanks Hoga, I'll try with oil during cooking to see if it comes out.

Sigrid Jianu a year ago - 19 February 2020 17:52

Re: How to make polenta

Thanks, I made my first polenta, it turned out great.

Meda a year ago - 6 March 2020 13:51

Re: How to make polenta

Exceptional presentation Sincere congratulations and thanks. This recipe, so clearly described, helped me a lot. So far, my polenta hasn't worked so well. All my appreciation for the decision to make known to us the new recipe so that it comes out very good and with a texture as soft as we want to get it. It's all about the relationship between corn - water. I learned something else. All good thoughts?

Ioana a year ago - March 6, 2020 13:57

Re: How to make polenta

Meda, in the meantime I also have a version of polenta made in the oven: [link] comes out perfectly every time, without mixing and sprinkling.

Meda a year ago - March 6, 2020 8:45 p.m.

Re: How to make polenta

Thank you very much. I can't wait to try this option as well. It helps me a lot in the menu I have to make for my mother who is a bit sick in bed and with diabetes. I wasn't used to polishing before, maybe once a year. I wish you all the best and keep close.

Florentina 21 hours ago - March 21, 2021 16:11

Re: How to make polenta

Ioana, I have a question too. I took from the States a bigger ground corn (corn grits) because I remember when I was a child it was made in the country, at my mother's, a kind of polenta called "pasat". It was extraordinarily good, I remember.
I tried to do it here too but it didn't seem cooked enough.
Do you have a recipe?
I kiss you and thank you for all the recipes. all the ones I tried turned out wonderful.

Ioana 3 hours ago - March 22, 2021 10:42

Re: How to make polenta

Florentina, look here [link], I use polenta paste. my solution was to soften the paste to reduce the cooking time, plus it will be softer. I hope it works just as well on what you found in the states.


One of the tests that a young wife has to pass is the preparation of polenta.

Here are some secrets:
1. polenta can be boiled in any kind of pan, but good will only come out of a DINNER.
2. put the corn in cold water, so as not to make lumps.
3. the proportion must be about 50-60% of the volume occupied by the water occupied in the kettle.
4. polenta comes out better if you put in it, from the beginning, a drop of oil, as much as the glass does once "gal-gal"
5. do not forget the salt - it must be enough, because it comes out beautiful in vain, if it is unsalted.
6. Boil the polenta over low heat for about 45-60 minutes.
7. it is ready when it starts to smell "baked" (you will find out from your own experience what this smell is)
8. Do not stir in it for 2-3 minutes before turning it over on a wooden bottom, so that it comes off easily.

Just yesterday I found some interesting things about polenta, from specialists, so I'm writing to you.

"The flour must be dry and sifted. The most beautiful polenta comes out of the browned corn. The water is put in a pot, boiled with salt. When it boils, put a little flour in the rain, let it boil, then put it all the flour at once and let it boil for 10-15 minutes, without stirring. The kettle is boiled again, the polenta is mixed, then rounded with a damp spoon and left to cook lightly, then it is turned over on a wooden bottom and the polenta should not run and it must be lightly browned. It can also be made into a hasty polenta - when the water boils, put all the flour in the rain, and stir constantly, until it is cooked. It is done quickly, but it is not so tasty. "
. or improved Mamaliga "matches" very well with salted cheese. For example, you can make bulz or "bear" from two layers of hot polenta, between which "hidden" quantities of buttermilk and sheep cheese. In Bucovina, the "bear" is served hot, in a clay pot, with raw onions, crushed and sprinkled with salt. The polenta is also made into "tassels" - a muzzle that has a little greasy and salty cheese in the middle. The polenta is rounded like a ball around the cheese, and the snout is browned in the spout. Balmos is also prepared at the sheepfold, a specialty coveted by any knowledgeable hiker. Baciu Constantin Dragan, from Vama commune, told us that in the cauldron, instead of water, put sour cream to boil, over high heat. When it boils, add flour, in the rain, and boil until it smells of fried polenta, and the fat from the sour cream rises on top. While it is hot, the balmos must be breaded with pieces of cheese and served hot. Baciu shared another secret: after balmos you don't drink water !. Also in Bucovina it is customary to prepare an assortment of sweet polenta, called "malai". The housewife mixes, to a kilogram of corn flour, a cup of semolina or white flour and a teaspoon of salt. Scald everything with a triple amount of sweetened milk (or water), mix and leave to cool. You can add flavors, eggs and lard, then bake the mixture in a lined pan until browned. Hot syrup of burnt sugar or sour cream can be poured over the corn removed from the oven. A variant of "malai" are the alivencile - Romanian pies made of a lot of cheese and malai flour, sweet or salty, also served with sour cream and highly appreciated by diners.
Mamaliga in beds. Make a polenta not too virtuous, grease a pan with butter, put a layer of polenta, another with sheep's cheese and butter, then polenta, cheese and grated telemea, and polenta, then tochitura made of pork neck with garlic and onion, again a layer of polenta. Grate the pieces of cheese on top, of all kinds, put cubes of butter and put the tray in the oven. The preparation is served with pickles.

Mod de preparare Tochitura simpla:

  1. Se spala pulpa de porc, se sterge cu servetelul si se taie bucati (eu am taiat ca pentru gulas).
  2. Se incinge uleiul intr-un vas incapator si se lasa carnea pana se albeste pe toate partile(eu am adaugat si boiaua de ardei, impreuna cu catelul de usturoi intreg, pentru aroma si culoare).
  3. Se transfera totul intr-un vas de lut, se adauga pasta de rosii, piperul boabe, dafinul, vinul, supa si sare.
  4. Se introduce vasul de lut in cuptorul foarte putin incalzit, dupa care se da focul mai tare (acest lucru previne craparea vasului de lut din cauza socului termic)
  5. Acum e timpul sa se prepare mamaliga, sa fie gata cam in acelasi timp (gasiti aici o varianta de mamaliga
  6. Se lasa totul la cuptor (foc moderat�-200 grade) pana cand lichidul scade, carnea este frageda si sfaraie usor. Acum, carnea este gata.
  7. Separat se prajesc ouale ochiuri.
  8. Tochitura se monteaza pe farfurii astfel: in centrul farfuriei se aseaza mamaliga cu lingura, in jurul sau se aseaza bucatile de carne, iar peste mamaliga se aseaza un ou ochi si branza de burduf.
  9. Se decoreaza cu piper macinat si patrunjel proaspat si se serveste imediat, cat atare, ori cu muraturi.

Daca doriti sa mai incercati si alte retete traditionale cu mamaliga, incercati o alta varianta de tochitura simpla si

Cat Timp Se Fierbe Mamaliga

Se acopera vasul cu un capac dar nu ermetic. Dar dacă nu vreți să vă bateâi capul cu atâtea calcule rețineți că în momentul în care alegeți să faceți mămăliga cu 1 cană de mălai este recomandat să puneți 3 4 căni de apă. Acum mămăliga este suficient de fiartă o putem servi imediat dacă nu dorim să o răsturnăm.

Cum Se Face Mămăliga Cea Mai Simplă Rețetă

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Cum Se Face Mamaliga Rasturnata Si Taiata Cu Ata Savori Urbane

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Cum Se Face Mămăliga Bucate Aromate

Pentru a respecta procedura ţărănească ce presupune fierberea mălaiului un timp chiar dacă o preparăm pe aragaz trebuie ceaun pentru a fi siguri că nu se lipeşte mămăliga.

Cat timp se fierbe mamaliga. Cu o mână turnaţi încet mălaiul în apa care fierbe în timp ce cu cealaltă amestecaţi continuu până ce tot mălaiul s a terminat iar lichidul începe să fiarbă din nou. Cum se prepară mămăliga pripită încălziţi apa într un ceaun sau oală până fierbe. La baza acestei rețete stă mălaiul care se fierbe în apă în proporție de 1 la 4 sau dacă doriți o mămăligă mai moale chiar de 1 la 2. Capacul este folosit pentru a nu se murdari microundele cind fierbe mamaliga.

Ca la orez se poate lucra cu volume cani atata timp cat se pastreaza proportiile. Scuturati ceaunul si imediat rasturnati pe un platou. Exista si malai instant care fierbe in cateva secunde. Astfel într o oală normală sau mai subţire timpul de fierbere este redus în schimb creşte munca cu făcăleţul mestecăul tocmai pentru a evita lipirea.

Este momentul ideal pentru a o turna în forme pentru mămăligă în straturi la cuptor. Se acoperă oala cu capacul și se fierbe la foc minim încă 15 minute timp în care vom descoperi oala și vom amesteca energic de încă trei ori. Sfaturi culinare mamaliga reteta reteta pentru cea mai buna mamaliga reteta pentru cea mai buna mamaliga mamaliga este una dintre mancarurile considerate traditionale in tara noastra. O cana de orez la 3 sau 4 cani de apa in functie de reteta.

1 2 min se toarna si restul malaiului si nu se mai amesteca. Cum se face mamaliga. Adăugaţi sarea şi untul. Cand incepe se se ingoase dupa cca.

Mamaliga ar trebui sa fie gata in 10 15 minute. Malai depinde de cat de vartoasa vrei mamaliga 1 lingurita sare se pune apa la fiert intr o oala mai mare im preuna cu sarea si untul. Se scoate si se serveste calda. Sa vorbim de alivencile moldovenesti cu multa branza oua si unt stropite din belsug cu smantana sau chisleag sau cine n a gustat sau auzit de vestita mamaliga n straturi sau taci si nghite moldoveneasca cea cu straturi generoase de mamaliga carnati carne prajita branza de oi si oua proaspete.

Veti vedea mamaliga ingrosandu se si desprinzandu se de pe marginile ceaunului. Se pune mamaliga la microunde timp de 5 min. Numele ei si reteta dupa care se prepara au ajuns cunoscute in intreaga lume insa nu toata lumea stie cum sa pregateasca acest fel de mancare. Mamaliga se cam face la ochi insa o tanara gospodina nu prea are de unde sti exact cat malai sa puna la o anumita cantitate de apa.

Cand apa fierbe se toarna in ploaie malaiul cam 1 3 si se amesteca continuu. Dupa care se amesteca cu lingura si se da din nou la microunde inca 5 min. D apoi mamaliguta se poate face in multe feluri.

Sausages and garnish required:

  • 3 kg meat & # 8211 back, leg, rib
  • 2 kg pork sausages
  • 1 teaspoon large salt
  • spices are optional, but can be used: pepper, allspice, bay leaves
  • 1 kg of lard

We clean the meat of any excess fat. I had a whole, unprocessed leg, so I had enough fat. In order not to lose this fat and to complete the lard, we melted this fat as well as frying the meat. We cut the fat into small cubes and the meat into larger pieces. To start, we put on the fire, in a cauldron, the fat harvested from the meat, cut into cubes, we give it a pinch of salt and we fry it lightly until it starts to melt and it leaves lard. Over these lightly melted scallops, we put the larger pieces of meat and spices, make the desired. I'm not used to spices. Stir and let the meat fry well, over low heat, for about 90 minutes. If you have lean, fat-free meat, fry the meat directly in the kilogram of melted lard. To 1 kg of lard put a teaspoon of large salt.

After the meat is fried, take it out in a bowl. I usually put four alternate layers of meat and sausages, starting with meat at the bottom of the garnish. Therefore, half of the fried meat forms the first layer of meat in the garnish (pot, clay pot, metal bucket, canister). In the same cauldron and in the same lard, fry the sausages cut into pieces. After the sausages are fried, we put half of them over the meat in the garnish. Add the rest of the meat over the sausages and then the other half of the sausages.

If we didn't use all the lard for frying, we put the remaining one in the pot and melt it. Using a strainer, pour over the meat and sausage the melted lard from the pot. I usually strain the lard from the cauldron to have a clean and clear lard in the garnish. The lard should cover the meat and sausages well to ensure good preservation. We let some time pass until we walk to the garrison, to enjoy the red of the work. By keeping in lard, the meat acquires a specific taste and a special texture. I keep the meat on the garnish until March, not that it won't last longer, but it's good and eats quickly.

Mamaliguta cu branza, oua si carnati in vas de lut - Rețete

Gospodinele din Bucovina sint experte in mamaliguta. Se spune chiar ca o tanara care nu stie sa faca mamaliga cum trebuie nu-i inca buna de maritat.
Doamna Ecaterina Morosan, o pensionara din Campulung Moldovenesc, a dezvaluit tehnica de a face o mamaliga "adevarata": "Faina trebuie sa fie uscata si cernuta. Cea mai frumoasa mamaliga iese din malai grisat. Apa se pune in ceaun, la fiert, cu sare. Cind clocoteste, se pune putina faina, in ploaie, se mai lasa sa fiarba, apoi se pune toata faina odata si se lasa sa fiarba 10-15 minute, fara sa amestecam. Botul format se rupe in patru cu facaletul si se mai lasa la fiert. Dupa aceea, se micsoreaza flacara ori se trage ceaunul pe marginea plitei si se amesteca bine, sa nu ramana cocoloase. Ceaunul se pune iar la fiert, mamaliga se mai amesteca, apoi se rotunjeste cu o lingura umeda si se mai lasa sa se coaca usor. Apoi, se rastoarna pe un fund din lemn, iar mamaliga nu trebuie sa curga si neaparat trebuie sa fie rumenita usor. Se poate face si mamaliga pripita - cand clocoteste apa, se pune toata faina, in ploaie si se amesteca mereu, pana este fiarta. Se face repede, dar nu-i asa de gustoasa."

. sau mamaliga imbunatatita:

Mamaliga se "asorteaza" foarte bine cu branza sarata. De pilda, se poate face bulz sau "urs", din doua straturi de mamaliga fierbinte, intre care se "ascund" cantitati maricele de unt si branza de oaie. In Bucovina, "ursul" se serveste cald, in vas de lut, alaturi de ceapa cruda, zdrobita si presarata cu sare.
Din mamaliga se face si "ciuci" - un bot care are in mijloc putina branza grasa si sarata. Mamaliga este rotunjita ca mingea in jurul branzei, iar botul este rumenit in spuza. Este preferat in special de copii, la tara, pentru ca il pot manca si rece, cind se joaca pe-a afara, dar si cald, la masa.
La stana se pregateste si balmosul, o specialitate ravnita de orice drumet cunoscator. Baciul Constantin Dragan, din comuna Vama, ne-a spus ca in ceaun, in loc de apa, se pune smantana la fiert, la foc iute. Cind clocoteste, se adauga faina, in ploaie, si se fierbe pana miroase a mamaliga prajita, iar deasupra se ridica grasimea din smantana. Cat este fierbinte, balmosul trebuie impanat cu bucati de branza si se serveste cald. Baciul ne-a mai impartasit un secret: dupa balmos nu se bea apa!
Tot in Bucovina, se obisnuieste sa se prepare si un sortiment de mamaliga dulce, numita "malai". Gospodina amesteca, la un kilogram de faina de porumb, o cana cu gris sau cu faina alba si o lingurita de sare. Totul se opareste cu o cantitate tripla de lapte indulcit (sau apa), se amesteca si se lasa sa se racoreasca. I se pot adauga arome, oua si untura, apoi amestecul se coace intr-o tava tapetata cu unt, pana se rumeneste. Peste malaiul scos din cuptor se poate turna sirop fierbinte de zahar ars sau smantana.
O varianta a "malaiului" sunt alivencile - placinte romanesti din branza multa si faina de malai, dulci sau sarate, servite tot cu smantana si foarte apreciate de meseni.

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Video: Baked polenta layered with cheese, sausages and eggs, a Romanian recipe. Gustomondo