Baked cheese polenta
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I saw this recipe on TV. I found it interesting, so I provided it. It is very tasty.
- the water
- cheese telemea
- 1/2 tablespoon butter
Preparation time: less than 60 minutes
RECIPE PREPARATION Baked cheese polenta:
We make a softer polenta.
We cut the kaizer into thin slices and fry it until it turns brown. We grate the cheese on the grater with large meshes.
Grease a yena bowl with butter, or whatever shape we have.
Put a row of polenta, one of cheese, polenta, cheese and the last layer of polenta. Add the fried kaizer on top and put in the oven for 10 minutes.
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
- Preheat the oven to 150 degrees Celsius.
- Make a suitably soft polenta (the consistency of a semolina with milk) from water with butter and a little salt. Crush the cheese well.
- In parallel, in a frying pan, lightly fry the bacon until it removes the fat and browns nicely.
- Grease a heat-resistant form (or two, suitable for serving) with grease from the pan.
- Put a layer of polenta in the bowl, sprinkle with a little fat and level it with the back of a spoon.
- Sprinkle cheese over the polenta layer.
- Repeat the operation (add another layer of cheese and one layer of polenta).
- 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).
- 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]
A different kind of polenta with cheese
It's hard not to throw away food, I must admit that, over time, I have thrown away more food than I would have liked, but for some time now I have been working hard to wash away this shame.
The prevention of food waste must be done at the macro level (states, corporations, international bodies, etc.) and yet it will not start without the intervention of the consumer, ie us. If we refuse tasteless food and unjustified consumerism, the big distributors will adapt to the market demand. Changing the behavior of companies and states starts with changing my behavior. In order not to put myself in the situation of throwing food again, I took the following actions: I encourage producers, I eat seasonal foods and I no longer give in to XXL offers in retail chains.
With this in mind, I took the path of the market, being aware that in winter I will have to adapt to the less varied, but very tasty, offer of raw materials preserved or preserved through the cellars of local producers.
I came home with a lot of goodies: horseradish, walnuts, prunes in the oven with wood, bellows cheese, sour cream and last but not least wholemeal cornmeal (from red corn).
I finely grated half a horseradish root (I used the grater from the food processor if you use the manual grater I recommend you wear gloves), I combined it with 350 grams of cream and an equal amount of bellows cheese, I seasoned to taste with oil flavored with hot peppers, salt, pepper and mixed until I got a homogeneous cream. After that, I kept the mixture in the fridge to "enlarge" the flavors until I make the polenta biscuits.
The first time I made a softer polenta. In a small pot I put a little more than a liter of salt water and a handful of flour that I mixed with water. When the water boiled, I poured the cornmeal from the cupped palms until I formed a mound whose top came out of the water. Until I enjoyed the smell that reminded me of the summers spent in the country, I left the polenta on low heat for 20 minutes without stirring. After that I took it off the heat and mixed it intensely until it was homogenous.
I put a few tablespoons of polenta on a baking sheet the size of an oven tray. I flattened the polenta a little, sprinkled it with a little extra virgin sunflower oil that I have from a producer in the Maramureș area, then I covered it with a second baking sheet and I used a rolling pin to obtain a sheet of dough about 2 millimeters thick. After removing the baking sheet from the top, using a pizza cutter (it would have worked with the tip of a knife), I adjusted the edges and cut the dough so that I had 20 biscuits left. I dripped some more oil, seasoned with coarse salt, freshly ground black pepper (medium) and chili flakes, still ground using a grinder (I'm sorry I didn't find some dried hot peppers on the market because I would have ground them in place of chili flakes).
I transferred the polenta, along with the baking sheet, to a tray and put it in the preheated oven over medium heat for 35 minutes until the biscuits were detached from each other, the edges were bent and the surface dry enough to be crunchy. For the electric oven I recommend a temperature between 160 and 180 degrees. About 6 sheets would have come out of this amount of polenta, so 120 biscuits, but I preferred to leave the rest of the polenta for the garnish on a stew and for the polenta with milk (with a pinch of salt) that I will eat at breakfast.
After the biscuits cooled, I put a teaspoon of cream cheese and a quarter of a walnut or half a dried plum on each.
And now simplified:
For cream cheese:
350g fat cream
350g bellows cheese
1 half finely grated horseradish
Mix until a homogeneous cream is obtained and season to taste
For polenta biscuits:
350 & # 8211 400g corn flour
1 - 1.5l Water
60ml sunflower oil (10ml / biscuit tray)
Make a polenta not too hard, spread it on 2 mm sheets, season to taste, slice and bake until the biscuits are crispy.
Polenta with cheese and cream in the oven
Continue to stir over low heat. Watch out for splashes because it will start to jump and may burn on your hands. Stir for a few minutes until the polenta becomes thick.
Remove from the heat and add the butter and sour cream to the polenta.
Line the baking tray with butter about 25-18 cm.
Put half the amount of polenta and level a little.
Add half the amount of mozzarella / grated cheese.
Then put another layer of polenta and level.
Then the last layer of mozzarella / cheese. Bake for 25 minutes at 180 degrees.
Eat hot with sour cream and browned bacon decoration.
Baked cheese polenta - Recipes
A recipe from The Country of Cuisine
by Alice Ciobanu
About the recipe that I propose to you today, here, on my nice and wonderful blog, I don't know what I could tell you. I kept thinking, I kept slipping on the chair until I started writing, I bit my nails and I put on some make-up. I know, irrelevant to everything I'm inducing. But, really, what could I tell you about what I'm going to propose to you, that is Baked cheese with tomatoes and tomatoes. What the? Tell me. It's true that you have nothing to tell me, because I have no idea why you don't comment here. But, overcoming this melodramatic phase (after all, rather than leaving sterile comments & # 8222vaii, wonderful! Which I don't publish anyway, bag!) I start to tell you about how floury and very floury this food is. Delicious, good and tasty. It was prepared one evening when I had some hot polenta I had made for sarmale to lick your fingers and ask for another one to wear, sarmale with some horseradish beet salad (so much horseradish to make & # 8222dea on the nose & # 8221 about my grandfather) Pffiiii, what food! Too bad I wasn't in the country throwing this pan with polenta and tomatoes to bake so slowly in the roll. But, hey, we can handle what we have. So look at it and marvel and wonder if I'm waiting for your impressions, either good or bad. I kiss you and have a wonderful weekend.
Ingredients for the recipe for polenta with baked cheese
- a good piece of polenta (how much you have, how much will remain, I have no idea)
- a piece of salted cheese (telemea, kneaded cheese, bellows)
- an egg
- a bunch of cherry tomatoes
- a little thyme
These quantities are so one person, if you want for more count and you
Preparation for the recipe of Mamaliga with cheese and baked tomatoes
Preheat the oven. Use a pan that you can put in the oven or a yena dish, something thermo. No matter the size or shape. Grease the bowl with a little butter and possibly cover with a little semolina or breadcrumbs. I don't think it's absolutely necessary, but I like to do this un-wallpapered thing because it forms a slightly crispy crust all around. Good. Put a piece of polenta, level, beat :)) Put plenty of salted cheese and cover again with a piece of polenta. Break an egg on top, more to one side. In addition, toss a bunch of cherry tomatoes. Sprinkle with a teaspoon of olive oil.
Toss a sprig of green thyme and bake until the egg is cooked, and the cherry tomatoes are nicely cooked.
Enjoy, drink a glass of red wine and enjoy life. And leave the criticism, because they make wrinkles!
Polenta with everything in the oven
Grease a tray with plenty of butter, place a thinner layer of polenta. I put it from the beginning as it is cold water, also in the rain, and I mix it continuously, so it certainly doesn't come out lumpy. Baked polenta in layers with sausage cream cheese. Bring salt water to a boil in a cauldron or pot over high heat to shorten the process.
When the water reaches boiling point, you can start adding. The recipe for tacos and swallows or polished in layers is wonderful for everyone.
Baked cheese polenta, a traditionally inspired recipe
If you are looking for a special polenta recipe, you have found the right one. The aroma and taste of this dish will make you put it on your list of favorite foods, so don't stop thinking and find out the necessary ingredients and the method of preparation right now.
Here's what you need to do to get the best baked cheese polenta!
Preparation time: 20 minutes
Cooking time: 35 minutes
Total time: about 55 minutes
Recipe difficulty: low
Preparation method: boiling and baking