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Cups of polenta with eggs

Cups of polenta with eggs

Make a polenta from corn and water and a little salt. In order not to become lumpy, I put the corn in the water from the beginning, when the water is cold, I mix it well and let it boil.

In the muffin pan I greased 6 forms with oil. The polenta is put in muffin tins, using a teaspoon that you soak continuously in cold water so you can shape the polenta on the walls, give it the shape of a cup (I found a small glass, I put a spoon in each form and I pressed with the glass passed through cold water). In each cup break an egg (I stopped the egg white because it passed) Season with salt, pepper and paprika. Bake until the egg is done. Remove the cups from the molds with the help of a knife that you pass next to the cup to come off the walls of the mold.

Polenta with 3 Kinds of Cheese

Bring water to a boil with a piece of butter as big as a walnut and salt. When the water starts to boil, pour it, in the rain, always mixing the malai with a whisk. Boil for about 10 minutes and then remove from the heat.

Separately in a pan put the 3 tablespoons of oil and bacon cut into small pieces. It's frying. When it's ready, put it aside.
In a pan with slightly higher walls or a dish that can be put in the oven, place on the bottom a little bacon with a little lard, a little grated mozzarella and telemea (also grated).

Place a thin layer of polenta, smooth and arrange on top a few slices of butter in some depths that we make with the back of a spoon.

Then sprinkle a few pieces of bacon, mozzarella, telemea and parmesan, cover again with another layer of polenta and follow all the steps listed above. Cover the last layer of polenta with mozzarella and a little Parmesan cheese, put a lid on and bake for a few minutes (until the cheese melts).

Preparation Cheese Polenta Chips:

I used a cheese made by myself that I rolled in coarse salt and greens (this is what happens this summer) and I patiently matured it in the cold. You can use any drier cheese (even a telemea that has dried a bit).

1. Put water to boil in a saucepan and when it boils add the corn in the rain, stirring constantly. Reduce the heat to low and cook the polenta for 10 minutes, until it thickens well.

2. Add 100 grams of grated cheese, chopped greens, 50 grams of butter and salt and pepper to taste (I did not add salt from the beginning because the cheese is salty).

3. Mix well and pour level the composition in a tray well greased with oil (the tray should be about 22 x 28 cm., Not too big, the layer of polenta should be about 2 cm.).

4. After the composition has cooled well, cut it into equal strips, which are greased with oil and placed on a tray covered with baking paper.

5. Place in the preheated oven at 220 degrees until nicely browned.

While the chips are in the oven, prepare the cheese sauce.

1. Melt 25 grams of butter in a saucepan, add flour and mix until well incorporated, without browning.

2. Pour the beer (or milk) while stirring vigorously.

3. Boil the sauce for 5-6 minutes on low heat, stirring constantly.

4. Add the grated cheese, salt and pepper to taste.

The chips are served with the sauce and if a beret is found, I don't think it will be upset.

Make a slightly softer polenta and let it cool a bit.

Cut the sausage into cubes and fry. In a thicker tray put a little oil (left over from the fried sausage), then a layer of polenta, cheese and pieces of sausage.

Repeat the operation, and put beaten eggs with sour cream and salt on top.

Put in the oven at 180 degrees Celsius for 20 minutes. We like it well browned :)

We serve polenta in hot beds!

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Recipes with quail eggs

With the help of these recipes with quail eggs you will learn to cook appetizers or delicious dishes with this ingredient as soon as possible. Find out what delicious dishes you can make with these quail egg recipes.

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