Traditional recipes

Polished in layers, in the oven

Polished in layers, in the oven

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Servings: 6

Preparation time: less than 120 minutes

RECIPE PREPARATION Polished in layers, in the oven:

  • I boiled salted water. when it boiled I added the malai, little by little, stirring constantly with a whisk, then the butter. Leave it on the fire for a few minutes, to boil the corn.

  • Grate the cheese and cheese, and cut the sausages into slices.

  • Fry the sausages in a little oil, then take them out on the kitchen napkin, to drain the excess oil.

  • I greased a heat-resistant dish with butter, then I added a layer of polenta, cheese + cheese, sausages, cheese + cheese, polenta.

  • Make six holes in the polenta, with a spoon, where you add eggs, then put a little more cheese + cheese.

  • Put in the oven for 30 minutes or until browned.

Polished in layers, as in Maramures

I don't often have the opportunity to? do a little? good ?, with cheese ?, cream? and jumers, as in Maramure. You have to? do they fit? a few constellations to make m? m? liga: you have to do I have cheese? good? of cow, sheep or bellows, bacon? smoked? and sausage. The rest can be found at any supermarket.

M? M? Lig? like in Maramure?
Ingredients for 2 servings:
125 gr. fine? of corn
500 ml ap?
little? salt
cream? (cream)
cheese? beef, sheep, bellows, or grated telemea?
sl? nin? smoked? (I think it works and fresh bacon)
sausage (I took fresh? t)

Method of preparation:
Are you preparing? m? m? liga: in boiled water? is it added? salt and corn flour in the rain. Are they mixing? continuously so as not to make lumps. Boil over low heat. M? M? Liga s? be suitable soft.
Meanwhile, cut the bacon into slices or small pieces and fry until tender. becomes crispy ?. Remove and place on a kitchen towel. are they leaking? of fat. In the pan in which the bacon was fried, add cut the sausage into slices and fry.
Prepare the cheese. What? Is it cheese? of cow? se s? reaz? and mix? okay if? e telemea, se r? zuie? te.
Is it? m? m? l? on each plate separately as follows: a spoon? of cream? spread on the bottom of the plate (instead of cream you can put a spoonful of the fat in which the halves were fried), sprinkle? cheese, then put the milk. Over m? M? Lig? do you put cream? again and sprinkle? cheese ?. Pieces of sausage and bacon are placed on top. pr? jit ?.
For those with a big appetite, can you put two? layers of milk.

Put salt water in a cauldron on the fire. After the water starts to boil, gradually add the malai and mix vigorously so that no lumps form. Keep the polenta on low heat until air bubbles come out of it, but do not let it harden too much. Pour it on a wooden bottom or on a plate. Meanwhile, grease a pan with butter, then spread a layer of polenta, then sprinkle with chopped bellows cheese. Make as many layers as you want, but remember that the last one must be polenta.

You can leave the recipe at this stage or add eggs or kaizer. All you have to do is make four holes in the polenta layer on top and break the eggs into them. Finely chop the kaizer and sprinkle it on top. Put the tray in the preheated oven and do not leave it for more than 10-15 minutes. After the preparation has cooled a little, portion it and serve immediately.

Baked cheese polenta not only is it easy to prepare, but it is also extremely tasty. Pamper your taste buds with this traditionally inspired recipe, close your eyes and imagine that you are on a vacation just like the one from childhood. Don't miss the shepherd's bulge!

Polenta with cheese, au gratin in the oven

Do we make a baked polenta with cheese today? I say let's make it really good. Both the little ones and the big ones like it. This variant of polenta with baked cheese it is the higher version of the lump of polenta and cheese that I ate when I was a child and that I often prepare now.

It is a traditional and very popular recipe. Baked polenta can be cooked in many ways. There is the variant known as "Shut up and swallow" or polenta with cheese and scallops, or with cheese and sausages and more and more combinations.

I chose to make a simpler version of polenta with cheese and not too far from the idea of ​​the bottle I grew up with. To make it, I was inspired by Sanda Marin's cookbook which has a similar recipe. I liked the idea of ​​putting an egg with milk and cheese as the final layer over the polenta layer.

I used a combination of egg and cream for this last layer. I beat the egg very well, I put 3 tablespoons of cream, I poured over the last layer of polenta and then I sprinkled grated cheese after which I put everything in the oven and it au gratin very nicely. But let's see in detail how it's done.

Soft Kitchen

Welcome to my virtual kitchen. My name is Laura and through this blog I want to present you the networks I have tried.

I have always loved to cook and I must admit that it is an ideal method of relaxation and "escape". Ever since I know myself, I have been standing between my mother's legs in the kitchen, so from here you will realize the load of soul between me and my dishes :) I remember that I adored the enticing smell that accompanied me and my mother during the cooking stages.

I like to experiment and I never follow a recipe from head to toe or I change my mind, I start something and something else comes out. but what I can guarantee is that my dishes are unique every time and much appreciated by my loved ones for now :)

"Cooking" is no longer a simple hobby or occupation, because you have to eat and live. no, we all know that it is art and it is perhaps one of the oldest arts, so I will give it the necessary significance and I will tell you that everything I do is done with passion and because of this I like to go through all stages of preparation of a preparation. I don't like to make my work in the kitchen a lot easier, I can say that I "suffer" for each dish :)) Most of the time I prefer to do as much as I can manually, not to use the kitchen appliances. It is a pleasure for me to prepare, from A to Z, a dish.


I think the capricious weather outside inspired me to make this recipe. Usually, it is a recipe that I prepare in autumn or winter, being consistent. At 18 degrees outside, I can think it's the perfect time. I'm not used to measuring ingredients when I'm cooking, but I've done it now so I can share the recipe with you. So you are free to adapt and improvise, it is a versatile recipe.

& # 8211 1 l water or milk
& # 8211 250 g cornmeal
& # 8211 500 g cheeses
& # 8211 200 g sausages or smoked meat (optional)
& # 8211 20 g butter
& # 8211 salt, to taste.

First, we prepare a polenta from a liter of water or milk (I used water this time) and 250 g of corn. The polenta should not be very fluffy, but a little softer. At the end, add a cube of butter to make it more creamy.

Let the polenta cool for 2-3 minutes and grease a baking tray with butter. I used a 20 & # 21530 cm tray and it was perfect for the quantities mentioned.

Divide the polenta into two halves and place the first layer in the pan.

The cheeses follow. I made a mixture of all the cheeses I still had in the fridge and put: a box of făgăraș cheese, 100 g of fresh cow's cheese, a piece of buffalo telemea and another piece of goat curd. In total, about 500 g. You can use any kind of cheese you like, that's why I said it's a very flexible recipe.

Now comes an optional part: smoking. I fried a sausage braided with bacon and added the pieces over the cheese.

I put the rest of the polenta over the cheese and sausage filling. I cut curd cubes over the polenta layer.

I baked it for about 20 minutes, until it caught crust and the cheese browned.

Optionally, after 10 minutes, you can remove the tray and form small recesses in the polenta in which to lay eggs.

Oven in Layers

Stew preparation:
Peel onions, bell peppers and cut them into small pieces. Peel a squash, grate it and slice it. We clean the sponges (mushrooms) and cut them into slices. Finely chop the parsley and slice the garlic. We cut the meat into suitable cubes.

Heat the oil and heat the onion and finely chopped peppers on it. We also add the meat. Let it simmer until white, then add the peeled tomatoes (it is optional to remove the skin) and season with salt, ground pepper and 1 teaspoon paprika (I used 2 tablespoons donut paste) and sliced ​​garlic. Let the flavors blend for a few minutes and pour enough water on top to cover the meat a bit (if we prepare the stew in a pressure cooker, otherwise we will add water to exceed the meat by about 2 fingers) and cover with a lid. If the meat is not cooked yet and the water has dropped, add a little more water.

While the stew is boiling, we also boil the polenta.

When the meat is more than half cooked, add the sliced ​​sheep (sponges or mushrooms) and leave it on the fire until they are cooked. We finally get a delicious stew that at the end before stopping the fire we sprinkle with chopped green parsley.

We take a pan or a tray or a heat-resistant dish that we previously grease with a little butter or oil and we start to make the polenta layers. First we put a row of polenta in the greased bowl. Over the polenta we put a row of stew in abundance that we will sprinkle with grated telemea. Cover again with a row of polenta and continue layering until we have ingredients. The last layer will be polenta and over it we will put the grated telemea and sour cream.

Put the bowl of the preheated oven for about 15-20 minutes. Serve hot sprinkled with plenty of sour cream.

Variations of polenta and dishes with polenta

If you want to prepare a creamy polenta variant, you can add in the composition you prepare half a cup of milk and two teaspoons of margarine and on top the skim cheese with yogurt or sour cream. In addition, if you want to taste the cirrus, obtained from the juice in which the polenta boils, you should hurry to take it out of the pot when the polenta starts to boil. You can mix it with honey and consume it hot, being a very good remedy for sore throats.

In addition, if you want, you can replace the water with which you boil the polenta with whey, cream or milk. The consistency of the final product depending on the amount of flour added and the mixing of the ingredients.

Polenta can be the basis of several traditional dishes: bulz, Bucovina bear, polenta with cheese, polenta with sour cream and herbs, etc. . These are prepared by putting two layers of cheese, with butter and sour cream between two layers of polenta, and the resulting composition is put in the oven.

If you want to prepare balmos, instead of water, boil sour cream. 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. Put pieces of cheese over the resulting polenta and serve the resulting food hot.

And if you have heard of corn from Bucovina, then you will be tempted by the possibility to prepare it yourself, in your own kitchen: mix a kilogram of corn, a cup of semolina or white flour and a teaspoon of salt. The mixture is scalded with a triple amount of milk or water with a sweet taste, mixed and left to cool and if you want, you can add flavors, eggs and lard. The resulting composition is baked in a lined tray until browned. Hot syrup obtained from burnt sugar or sour cream can be poured over the corn removed from the oven.

Video: Επεισόδιο 66-Σουφλέ με ζαμπόν γαλοπούλα-Souffle with turkey ham (June 2022).


  1. Draedan

    And everything, and variants?

  2. Adorjan


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