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Bake in the oven

Bake in the oven

Servings: 3

Preparation time: less than 60 minutes

RECIPE PREPARATION Polishing oven:

I prepared a harder polenta that I mixed with Telemea cheese and chopped green onions and lightly seasoned. I poured the polenta into a wavy cake and let it cool. I then turned it out of the form, cut it into slices. I placed the polenta slices in a pan greased with butter, alternately with tomato slices. Between the rows I placed the pieces of smoked ribs. I sprinkled grated cheese and baked until the cheese was browned. I arranged the remaining leftovers in the shape of a tart and baked them as well.


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Baked polenta with cheese and ham

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 vessel.

Cover the polenta and put it in the preheated oven for 5-10 minutes. Then we 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 also 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!

* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.


Chicken with polenta in the oven. Quick and tasty recipe

This chicken is Osenesc Ave, it brings more to the house, at least outside. The food is very easy to make, but it's not exactly summer, as I combined the ingredients.

The chicken, greased with oil mixed with spices beforehand (I like to put a lot of paprika, stieeeeee :)), also takes a nice color when baked) and left in the fridge overnight with some crushed garlic, put on the bed of peppers kapia and onion, cut large, plus garlic cloves in shell. I covered the chicken with a few slices of smoked pork breast.

At this stage, I realized that the goose fat I was going to add no longer made sense. Not that I disliked the aroma, but it was too much. No other kind of fat has reached my tray (I used a heat-resistant ceramic pot), the vegetables will leave water, meat & # 8211 fat, so some sauce is formed that gives good taste to the meat.

I put it in the oven at high temperature (of will, of necessity, because a loaf of bread was baked at the same time, in the same oven, of course), uncovered.

After half an hour I remembered that I had to add some balsamic vinegar, so I added it and covered it lightly with aluminum foil, so that it doesn't burn too hard. About 10 minutes before it was ready, I removed the foil.

The polenta balls are formed with wet hands, in the middle there is some cheese, which you prefer. I put the sheep's milk. Put them in semolina mixed with paprika and leave them in the oven for 10 & # 8211 15 minutes.

I found a good sour cream at Auchan, from the spilled one. It's 30% fat, I don't know what it's called, but it's really flour, meaning it tastes and tastes like seed. So yes, a handful of fat on the plate. Exceptional and even cool, along with the rooooz pickles, which I have never posed before.


Mamaliga Rapida, the Microwave

Put cornmeal and salt in a heat-resistant dish / glass bowl with a lid.

Pour water, stir and put in the microwave for 2 minutes at 700 watts.

Remove the bowl, put the butter cut into pieces and stir a little to bake evenly (you do not have to stir until the butter melts). Microwave again for another 2 minutes (700 watts).

Repeat the operations: remove the bowl, mix and give another 2 min.

Remove again, mix well and simmer for another 30 seconds.

Take the bowl out of the microwave, mix well until you notice that the polenta comes off the walls of the bowl. Leave in the bowl for another 2-3 minutes, then turn the polenta over on a plate.

Serve the polenta while it is hot or according to the recipe for which you prepared it.
* You can prepare any quantity of polenta keeping the proportion: corn flour / water of 1 / almost 4, and these should not occupy more than ¾ of the capacity of the vessel used.
* If you want a polenta with a more solid consistency, keep the pot in the microwave for longer.
* The polenta obtained in the microwave is without lumps and is prepared quickly and with a minimum of effort.


Shut up and swallow & # 8211 traditional shepherd's recipe

Taci şi Inghite, a traditional shepherd's recipe, with Transylvanian origins. Tasty polenta with layered cheese and baked egg. Successive layers of polenta and cheese and on top boiled eggs in polenta bowls, with ingredients at hand in any more eastern sheepfold but also in our households. How to prepare Shut up and Swallow.

"Famous and magnificent Transylvanian baking" & # 8211 as described by the late Radu Anton Roman, Shut up and swallow it is the most elaborate and inventive way to turn the ordinary polenta into a dish as satisfying as it is princely.

I must say that in our family, we often prepare polenta in layers alternating with cheese, all baked and enjoyed hot with some cream or yogurt. A more modest and somewhat less satisfying forerunner of this famous Shut Up and Swallow.

I must say that both my husband and I have our roots in pastoral families in the Border of Sibiu. Even if we did not get to know this lifestyle closely, it is somehow still present in our DNA. The permanent longing for the mountains and heights, the joy of meeting a flock of sheep on mountain trips and exchanging a word with the shepherd, the emotion we feel listening to popular music in the area, everything seems to touch some unknown strings in our soul.

One of the things we can say that we still keep with holiness is the traditional food. We are great polenta, we like polenta with cheese, milk, cream & # 8230 as it is. Likewise, sheep stew (we call it sheep's milk), veal stew and all the other traditional goodies are enjoyed with great pleasure at our table, also next to a golden and hot polenta.

However, until now, Taci şi Inghite had not been prepared, nor had it been done in our families. Radu Anton Roman, from whose famous book "Romanian dishes, wines and customs & # 8211 new edition, long revised and much added" I was inspired by this recipe, talked about falling into an unfair forgetfulness of this traditional dish. I think that the reason for this unjust forgetfulness is the fact that food is very filling for the modern man, a bit more sedentary. But it must have been very good and suitable, in the evening, for the sluggish shepherds of old, who traveled miles with their flocks in search of untouched pastures with greasy grass, in the strong and capricious air of the mountain.


Baked polenta

Mamaliguta without mixing and without spraying? Well cooked and flavored? That's right if you do it in the oven. The method has many advantages. The only downside is that it lasts longer than polenta on the stove. In addition, I added my little secret for a super, super creamy polenta. In the picture above is the creamy version with telemea, prepared from mill corn. I like it so much that I often eat it empty, as if it were a fine cream.

I hope you try this method and come back with feedback. Even if the method is modern, the ingredients are traditional, Romanian and the result is wonderful. I've been cooking it for a few months now and it was appreciated every time I served it.


Chicken with polenta in the oven. Quick and tasty recipe

This chicken is Osenesc Ave, it brings more to the house, at least outside. The food is very easy to make, but it's not exactly summer, as I combined the ingredients.

The chicken, greased with oil mixed with spices beforehand (I like to put a lot of paprika, stieeeeee :)), also takes a nice color when baked) and left in the fridge overnight with some crushed garlic, put on the bed of peppers kapia and onion, cut large, plus garlic cloves in shell. I covered the chicken with a few slices of smoked pork breast.

At this stage, I realized that the goose fat that I intend to add no longer makes sense. Not that I disliked the aroma, but it was too much. No other kind of fat has reached my tray (I used a heat-resistant ceramic pot), the vegetables will leave water, meat & # 8211 fat, so some sauce is formed that gives good taste to the meat.

I put it in the oven at high temperature (of will, of necessity, because a loaf of bread was baked at the same time, in the same oven, of course), uncovered.

After half an hour I remembered that I had to add some balsamic vinegar, so I added it and covered it lightly with aluminum foil, so that it doesn't burn too hard. About 10 minutes before it was ready, I removed the foil.

The polenta balls are formed with wet hands, in the middle there is some cheese, which you prefer. I put the sheep's milk. Put them in semolina mixed with paprika and leave them in the oven for 10 & # 8211 15 minutes.

I found a good sour cream at Auchan, from the spilled one. It's 30% fat, I don't know what it's called, but it's really flour, meaning it tastes and tastes like seed. So yes, a handful of fat on the plate. Exceptional and even cool, along with the rooooz pickles, which I have never posed before.


A recipe book with which you make a great cheese

Let me tell you about a book, while some cheese wrapped in polenta is in the oven. I care a lot about both of them, so I will make sure that both of them reach you in optimal presentation conditions.

The book is called "Looking back through the kitchen window”And is written by Dagmar Dusil, a Romanian born in Transylvania, later left for Germany. It's the story of a man looking for himself on the difficult road to the kitchen. (I know someone else.) Behind this path is, above all, a complicated relationship between the author and his mother, which Dagmar Dusil mentions from the very beginning of the book. A very sincere gastronomic diary, easy to follow, in which each episode relived here has in the end, as a punctuation mark, a recipe.

Transylvanian cabbage food, princess donuts, schnitzel Greta Garbo, godmother's kiss, brodelawend, enchanted omelet, isler, noodles with margarine, birjar cornlets, evangelical hen, Sarah Bernhard kisses, oranjada, are some small pieces of Romanian culinary history he needs it so much. Even if the Romanian-German mixture is obvious. I consider it an extremely valuable book from an anthropological perspective.

The book is still online, I came across it in an antique shop, it cost me 10 lei.

The first recipe is exactly the one below. Slightly adapted, I recommend it to those who are scared of making polenta more than cutting a pumpkin into pieces. It's a softer polenta, easy and a little chewy. It's tasty, fast, it just needs brandy. Your job where you get it from.

INGREDIENT:

  • 750 ml of water
  • 150-160 gr of corn
  • grated cheese that you have around the house, I put the goat's milk taken from the source, mixed with mozzarella (hence the yellow color in the picture), and on top I put Parmesan, also grated
  • sour cream
  • butter
  • salt
  • an egg, this is optional, you can put a hat on it when it is almost ready

The water is boiled with salt. When it boils, add the cornstarch and mix well with the chewing gum. Or a phone, it's okay, we're not going to argue now that you don't have a chew in the house. It spins continuously for about 3-4 minutes, but don't forget to lower the heat all this time, it may want to jump around your neck and it wouldn't be at all. Then take the pot off the heat, cover with a lid and let it simmer for about 10 minutes.

An oven dish, not very large, is greased with butter over which the first layer of polenta is placed. Spread as smooth as possible, then comes the grated cheese. Lots. Close the lid with the second layer of polenta. Top with grated cheese, cream and a few pieces of butter scattered in vain. Bake at 170-180 degrees for about 20-30 minutes. If it is wanted, and it is possible to be wanted, I recommend an egg put at the end, or maybe two, on top, over which a little salt is put, with another 5-7 minutes of standing in the oven.

The author of the recipe recommends a cucumber salad with a little sugar, vinegar and chopped garlic. I only recommend the glass of brandy. You choose what you think is appropriate.


Polenta in layers (beds) polenta cake recipe

Polenta in layers (beds) polenta cake recipe. Baked polenta with cheese, sour cream, jumari, fried bacon or sausages, kaiser, ribs. Polenta au gratin with red crust of melted cheese & # 8211 & # 8222Polish cake & # 8221.

This one Traditional polenta recipe in layers (beds) & # 8211 Polenta cake was offered to us by our dear friend Laci & # 8211 Ladislau (aka Veverita Vesela), moderator in the Savori Urbane Group.

Mamaliga in layers (beds) it's not the same as & # 8222Shut up and swallow & # 8221. The latter is made only with polenta, dairy and eggs, while the former also contains sausages, smoked meats, bacon, scallops, etc.

The recipe for Shut up and swallow can be found here.

Shut up and swallow is a old Transylvanian recipe (see Radu Anton Roman & # 8211 & # 8222 Romanian dishes, wines and customs & # 8221 p. 370), being much later taken over by other regions of the country.

Also polished in layers (beds) & # 8211 a recipe from mountainous Transylvania, from shepherds' sheepfolds from Maramures (see also Radu Anton Roman & # 8211 & # 8222 Romanian dishes, wines and customs & # 8221 pages 190-193). It descends to the ridges of the Apuseni Mountains (Moneasa, Arad County), passes the municipalities to Bucovina the household and is also found in Muntenia (Arges), in the dairy version (without sausages).

There are dozens of versions of polenta on beds & # 8211 in layers. Those with smoked ham, bacon (clisa), kaiser or sausages are traditional in Transylvania, the place where these are made. great homemade sausages.

Laci presented us with a more modern version of this polenta, in the form of a cake decorated with crispy cheese chips.

His countertops are composed of polenta boiled with yogurt and the creams are made of green onion cheese, respectively of peppercorns ground with pepper. It can also be a smoked bacon chopped with onion. If you are not fond of homemade jumari (recipe here) you can replace them with pieces of smoked sausages, kaiser, smoked ribs, etc.

From the ingredients below results a polished in layers of approx. 26 cm and a height of about 6 cm. Enough for 10-12 people because this polenta cake it is very consistent.