Layered Polenta
Layered polenta is the type of dish you make when you want something hearty, especially if you have some sausages and good cheese in the fridge. I've prepared this recipe many times for my family, but I also serve it when friends come over. It's easy to make, doesn't require much attention, and the ingredients are readily available. Almost every time, the plate empties quickly.
Quick info
Total time: about 1 hour
Preparation time: 15-20 minutes
Cooking/baking time: 30-40 minutes
Servings: 4
Difficulty: easy
Recipe type: main dish, traditional, baked
Ingredients
For the polenta:
- 700 ml water
- Salt (to taste)
- Cornmeal (enough to achieve a softer polenta, usually 180-200 g)
For the layers:
- 12 pieces of smoked sausages (fried in lard)
- 300 g sheep cheese (telemea or salty cheese, crumbled)
- 3 eggs
- 50 g grated cheese
- 1 small cube of butter (for greasing the dish)
- Salt (to taste)
Preparation method
1. Start with the polenta. Bring the water to a boil in a pot with salt and a tablespoon of cornmeal. Stir a little and let it come to a boil. When it starts boiling, pour the remaining cornmeal in a rain-like fashion, stirring continuously with a whisk to avoid lumps. Let the polenta boil well, stirring, until you achieve a fairly soft consistency. Turn off the heat and let it settle a bit.
2. Prepare the baking dish. Grease it well with butter on the bottom and sides.
3. Place a first layer of polenta in the dish, enough to cover the bottom. Level it with a spoon.
4. Add half of the crumbled cheese and half of the chopped sausages. Spread them evenly over the polenta.
5. Place another layer of polenta over the filling and spread it gently.
6. Add the remaining cheese and sausages, distributing them as evenly as possible.
7. Complete with the last layer of polenta, if needed to cover the filling.
8. Sprinkle the grated cheese on top.
9. Crack the 3 eggs directly over the mixture, placing them in different corners so they don't merge during baking.
10. Sprinkle a pinch of salt over the eggs.
11. Place the dish in the preheated oven at a suitable temperature (180°C is fine if you want a reference) and leave it until the eggs have set and a thin crust forms on top, about 30-40 minutes.
12. Remove the dish from the oven and let it cool for 5 minutes before slicing.
Why I make this recipe often
Layered polenta is practical and filling, especially when I don't feel like cooking something complicated. It's good both warm and at room temperature. You can adjust the amount of cheese or sausages based on what you have. Leftovers taste good the next day.
Tips and variations
Tips
- For the polenta, it's easier to use a whisk than a spoon to avoid lumps.
- The sheep cheese should be salty enough; otherwise, the result can be bland.
- Leave a small space between the eggs when you crack them so they don't stick together.
- The sausages should be pre-cooked (fried or smoked); otherwise, they won't cook enough in the oven.
Substitutions
- Sheep cheese can be replaced with salty cottage cheese or a mix of cheeses.
- You can use another type of sausage as long as it has a strong flavor and is already cooked.
- The butter for greasing the dish can be replaced with lard.
Variations
- You can add a few tablespoons of sour cream between the layers for creaminess.
- Sometimes I've added chopped green onions or dill between the layers.
- You can make the layers thicker or thinner depending on your preference.
Serving ideas
- Serve warm, directly from the dish.
- Pairs well with a glass of wine or pickles.
- If there are leftovers, you can slice it and serve it for breakfast the next day.
Frequently asked questions
Can I use leftover polenta from yesterday?
Yes, if the polenta is still soft, you can layer it. If it's very hard, you can break it up with a little warm milk or water first.
Can I prepare everything the night before?
Yes, you can assemble the dish with all the layers, but it's better to add the eggs just before baking to avoid drying out in the oven. Keep it covered in the fridge.
How thin should I make the polenta layers?
They don’t have to be perfectly even. The important thing is to cover the filling, and the thickness depends on how much polenta you have and your preferences.
Do I need to boil the sausages beforehand?
If you have sausages that are already fried or smoked, there’s no need. If you’re using raw sausages, it’s best to cook them in a pan first.
Can it be made without eggs?
Yes, but you won’t achieve that crust and binding at the end. You can just put cheese and leave the dish in the oven for less time.
Nutritional values
The entire recipe has approximately 1800-2000 kcal, depending on the cheese, sausages, and amount of butter. One serving (out of 4) is about 450-500 kcal. Macros per serving (estimated): 22-25 g protein, 28-32 g fat, 35-40 g carbohydrates. Values are approximate and depend greatly on the type and amount of cheese and sausages used.
Storage and reheating
If there are leftovers, layered polenta can be stored in the fridge, covered, for up to 2 days. It can be reheated in the oven or microwave, but the texture of the eggs changes slightly. It’s best eaten fresh, right after baking.
Ingredients: For polenta: 700 ml water, salt, cornmeal. For layers: 12 pieces of sausages from lard, 300 g sheep cheese, 3 eggs, 50 g cheese, 1 cube of butter, salt.
