Fake balmos

False Balmoș – A Recipe Full of Memories and Delicious Flavors

Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
Servings: 4-6

Who doesn’t remember the comforting aroma of dishes lovingly prepared during childhood? False balmoș is exactly this type of recipe: simple, tasty, and filled with nostalgia. This version of balmoș, invented together with my mother on a special evening, blends tradition with innovation. It is a versatile dish that can be enjoyed both warm and cold, and pairs perfectly with a soup or as a standalone main course. Let’s get started!

Necessary ingredients:

- 600 g cornmeal
- 2 liters water
- 1 teaspoon salt
- 200 g grated cheese
- 3-4 slices of cow cheese (to be grated later)
- 1 box of cream cheese (about 200 g)
- 1/2 pack of butter (about 100 g)
- 500 g sheep cheese (ideally homemade or frozen)
- 200 g sour cream
- 200 g tangy yogurt

Step-by-step preparation:

1. Boiling the water: Start by bringing 2 liters of water to a boil in a large pot. Add a teaspoon of salt to enhance the flavor. Wait until the water starts to boil.

2. Adding the cornmeal: When the water is boiling, gradually add the cornmeal in a rain-like fashion, stirring continuously with a wooden spoon. It is essential to stir constantly to avoid lumps. Cook for about 10-15 minutes, stirring occasionally, until the cornmeal becomes creamy and pulls away from the sides of the pot.

3. Incorporating the dairy ingredients: Once the polenta is cooked, remove it from the heat and add the grated cheese, sour cream, yogurt, and cream cheese. Mix well to ensure an even integration of the ingredients. Then, break the slices of cow cheese into small pieces and add them as well. Use a spatula or wooden spoon to ensure everything is well homogenized.

4. Adding the cheese and butter: Finally, incorporate the butter and sheep cheese. Mix until everything becomes a homogeneous composition. This is the part that gives the dish a savory taste and creamy texture.

5. Serving: False balmoș can be served warm or cold. I recommend letting it cool slightly before slicing, so it firms up a bit and is easier to cut. You can cut it into squares and serve it alongside a vegetable soup or a fresh salad.

Tips and useful advice:

- Cornmeal: Choose a high-quality cornmeal for a richer taste. Fine cornmeal will give a more delicate texture to the dish.
- Sheep cheese: If you don’t have sheep cheese, you can use feta or telemea cheese, but the taste will vary slightly.
- Vegetarian version: You can omit the cow cheese and add more sheep cheese for a vegetarian option.
- Serving: False balmoș is delicious even cold, so feel free to prepare it a day in advance before serving.

Nutritional benefits:

This dish is rich in protein and calcium due to the cheeses, and cornmeal provides complex carbohydrates that will give you long-lasting energy. Sheep cheese is also a good source of healthy fats, essential for a balanced diet.

Frequently asked questions:

- Can I use another type of flour?: Although the traditional recipe uses cornmeal, you can experiment with corn flour, but the final texture will be different.
- What type of cheese works best?: Sheep cheese is ideal, but you can substitute with cow cheese or mozzarella for an easier-to-find option.
- Is this recipe suitable for vegans?: Unfortunately, this recipe contains dairy, but you can explore vegan cheese alternatives to adapt the recipe.

Recommended combinations:

False balmoș pairs wonderfully with tripe soup or vegetable soup. Additionally, a salad with fresh vegetables can perfectly complement this dish. For a complete culinary experience, I recommend a glass of dry white wine or an herbal tea.

In conclusion, false balmoș is not just a tasty recipe, but also a way to bring family and friends together at the table. Whether enjoyed warm or cold, this dish will surely become a favorite among your loved ones. Enjoy your meal!

 Ingredients: cornmeal 600g approximately water 2 liters a little salt 200 g grated cheese 3-4 slices of cow cheese (then grated) 1 box of cream cheese 1/2 pack of butter 500 g sheep cheese (I have some in the freezer made from curd) 200 g sour cream 200 g slightly sour yogurt

 Tags:  malai cheese cream cheese sour cream yogurt