Recycled Polenta
We fry the bacon a little in a pan until it becomes golden and crispy, then we take it out on a napkin to absorb the excess fat. Next, we take care of the rest of the meat, which we cut into small cubes to cook evenly and combine better with the other ingredients. We grate the cheeses, making sure to choose those that melt nicely, such as mozzarella and cottage cheese, to add a creamy texture to our dish.
We prepare an oven-safe dish, ideal for the oven, and start building the delicious layers of this dish. At the bottom of the dish, we place a thin layer of fried bacon, along with some of the rendered fat, which will give a savory taste to the entire meal. The next step is to take a piece of polenta and grate it, thus obtaining a fine puree. We place an even layer of grated polenta in the prepared dish, which will form the delicious base.
We then add a layer of meat mixed with bacon and cheese, ensuring that each cube of meat is well covered. We continue with another layer of polenta, which will retain moisture and blend the flavors. On top of this layer of polenta, we spread the cottage cheese, creating an even surface. Then, we generously sprinkle with parmesan and mozzarella, which will melt and create a delicious crust, and add a few tablespoons of sour cream for extra creaminess.
After we finish with the layers, we cover everything with another layer of grated polenta, which will act as a protector for the goodness inside. On top, we sprinkle a little more parmesan, telemea cheese, and sour cream, which will add a rich taste and a special aroma.
We place the dish in the preheated oven at a high temperature for about 20 minutes or until the dish is well cooked and a golden crust forms on top. Once it is ready, we take the dish out of the oven and let it rest a bit before serving. This dish can be enjoyed as is, but it is the perfect delight alongside extra sour cream and telemea cheese, which will further enrich the tasting experience.
Ingredients: Old polenta of 2 days, leftover diced steak, leftover diced bacon, about 50g parmesan, about 70g mozzarella, 150g cottage cheese, 50g cow's telemea cheese, 3-4 tablespoons of sour cream, salt if needed.
