Cornmeal pies with cheese in a skillet

Cornmeal pies with cheese in a pan

If you are looking for a recipe that will remind you of the flavors of childhood, you have come to the right place! Cornmeal pie with cheese is a rustic delicacy, easy to prepare, that will take you back in time. This recipe was inspired by my childhood memories, when I enjoyed the pies made by Grandma Sucita during vacations spent with relatives. Each bite is full of flavor and nostalgia, and now I want to share with you the secrets of making these delicious pies!

Preparation time: 30 minutes
Baking time: 15 minutes
Total: 45 minutes
Number of servings: 10 large pies

Ingredients for the pies:

For the cornmeal:
- 700 ml water
- 300 g cornmeal
- A good pinch of salt

Oil for frying (about two cups, I recommend palm oil, which withstands high temperatures well)

For the dough:
- 125 g butter (cold, from the fridge)
- 375 g yogurt (cold, for optimal consistency)
- 2 eggs
- 2 teaspoons salt
- 900 g flour (plus extra for rolling out the dough)
- 25 g fresh yeast
- 50 ml warm water

For the filling:
- 350 g feta cheese (or salty telemea cheese, according to preferences)

The story behind the recipe:

This cheese pie recipe is deeply rooted in the culinary traditions of communities that appreciate simple yet flavorful ingredients. Cornmeal, a staple dish, has been used for generations to feed entire families, and now, in combination with cheese, it becomes a delicacy that blends creamy texture with perfect crunch.

Step-by-step preparation:

1. Boil the water for the cornmeal: In a large pot, bring 700 ml of water with a pinch of salt to a boil. Wait for it to boil well.

2. Add the cornmeal: When the water is boiling, gradually add the 300 g of cornmeal, stirring constantly with a whisk to avoid lumps. Continue to stir for about 5 minutes, until the cornmeal is well bound and pulls away from the sides of the pot.

3. Cool the cornmeal: Remove the pot from the heat and add 125 g of cold butter and 375 g of cold yogurt. Mix well with a whisk so that the cornmeal cools slightly and becomes homogeneous.

4. Add the wet ingredients: Gradually incorporate the 2 eggs, 2 teaspoons of salt, 25 g of fresh yeast, and 50 ml of warm water. Mix well until all the ingredients are fully integrated.

5. Knead the dough: Start gradually adding the flour (900 g) and knead the dough. It will be a bit sticky, but don’t worry! It is normal for the dough to have a slightly sticky texture.

6. Shape the pies: Divide the dough into 10 equal pieces. On a well-floured surface, roll out each piece of dough to obtain a sheet the size of a pancake. Generously sprinkle feta cheese or salty telemea cheese on each sheet.

7. Folding the pies: Fold the dough over the filling, forming a half-moon shape, and press the edges well to seal the pie.

8. Frying: Heat the oil in a large pan over medium heat. When it is well heated, add the pies. Fry each pie for about 2-3 minutes on each side, turning them carefully several times to ensure they brown evenly.

9. Enjoying: When the pies are golden and crispy, remove them onto a paper towel to absorb the excess oil. Serve them hot, alongside yogurt or sour cream, for a truly delicious experience.

Serving suggestions and combinations:

These cornmeal pies with cheese are perfect for a hearty breakfast or a savory appetizer. You can serve them alongside a fresh salad or a yogurt sauce with dill for a refreshing contrast. Also, if you like unusual combinations, you can add some herbs to the filling or experiment with different cheeses.

Nutritional benefits:

These pies are rich in carbohydrates due to the cornmeal, providing you with the energy needed to start your day. The cheese adds essential proteins and calcium, while yogurt contributes beneficial probiotics for digestion.

Frequently asked questions:

1. Can I use leftover cornmeal from a previous meal?
Of course! Leftover cornmeal will turn into tender and delicious pies.

2. What other fillings can I use for the pies?
You can experiment with cheese fillings with greens, sautéed mushrooms, or even minced meat.

3. How can I store the pies?
You can store the un-fried pies in the fridge for 1-2 days, and the fried ones can be easily frozen.

These cornmeal pies with cheese are an excellent choice for any occasion, whether it's a family meal or a gathering with friends. Add a touch of love to the preparation, and you'll get a result that will delight any taste buds! Enjoy your meal!

 Ingredients: Polenta: 700 ml water, 300 g cornmeal, a pinch of good salt. If you have leftover polenta, make the most of it and prepare the fluffiest pies. 125 g butter, 375 g yogurt, 2 eggs, 2 teaspoons salt, 900 g flour, plus extra for rolling out the dough, 25 g fresh yeast, 50 ml lukewarm water, oil for frying (about two cups, I used palm oil which holds up well for frying and doesn’t burn), 350 g feta cheese (or salty telemea cheese).

 Tags:  cheese pie breakfast