Cornmeal mush with cheese and sour cream baked

Polenta with cheese and sour cream baked – a traditional delight

Total preparation time: 1 hour and 30 minutes
Preparation time: 30 minutes
Cooking time: 1 hour
Number of servings: 6

Polenta with cheese and sour cream baked is a recipe that evokes pleasant childhood memories and brings together authentic flavors and the comfort of home. This recipe combines the creamy texture of polenta with the flavor of sheep cheese and cured meats, resulting in a dish that will surely delight both families and festive gatherings.

The history of polenta is deeply rooted in culinary traditions, with origins that date back in time. Over the years, polenta has been a staple food, appreciated for its versatility and ability to satisfy diverse tastes. Today, I will share my favorite baked polenta recipe, a delicious variation that transforms a simple dish into an unforgettable culinary experience.

Ingredients:

- 600 g cornmeal
- 100 g semolina
- 1 tablespoon butter
- 3 l water
- 250 g sheep cheese (preferably fresh)
- 200 ml sour cream
- 150 g kaiser (or other preferred cured meat)
- 150 g homemade sausages (you can use smoked sausages for extra flavor)
- 100 g smoked bacon

Step by step:

1. Boiling water: In a large pot, add 3 liters of water and 1/2 teaspoon of salt. Place the pot over high heat and wait until the water starts to boil.

2. Adding cornmeal: Once the water is boiling, add the cornmeal in a rain-like manner, constantly stirring with a wooden spatula. This step is essential to avoid lumps, so don’t hesitate to mix well.

3. Cooking the polenta: Reduce the heat to low and let the polenta simmer for about 20 minutes. It is important to stir occasionally to ensure it doesn’t stick to the bottom of the pot.

4. Preparing the cured meats: In a separate pan, cut the kaiser, sausages, and bacon into small pieces. Fry them over medium heat until golden and crispy. Season with a little salt and pepper to taste, then set them aside.

5. Finalizing the polenta: After the 20 minutes of simmering, add the butter and semolina to the polenta, stirring continuously. Let the polenta cook for another 10 minutes, during which it will become creamy and smooth.

6. Layering the dish: Grease a baking dish well with butter. Place a first layer of polenta, followed by a layer of grated sheep cheese. Continue with a second layer of polenta, then sprinkle the fried cured meats, along with a little fat from the pan. Cover with a final layer of polenta.

7. Baking in the oven: Grate sheep cheese on top of the polenta and place the dish in a preheated oven at 180°C for about an hour. The polenta is ready when it forms a golden, appetizing crust and the cheese on top has melted.

8. Serving: Remove the dish from the oven and let it cool slightly. Serve the polenta warm, alongside sour cream. A perfect combination that will add creaminess and flavor.

Serving suggestions and variations:

- You can add olives or roasted peppers for extra flavor.
- Substitute sheep cheese with cottage cheese or mozzarella for a lighter version.
- If you like a spicier taste, add some chopped hot peppers to the cured meats.

Practical tips:

- Make sure the cornmeal is of good quality to achieve a fine and creamy polenta.
- Taste the polenta during preparation to adjust the salt to your preference.
- Use a wooden spatula for stirring, as it won’t scratch the pot.

Calories and nutritional benefits:

This baked polenta with cheese and sour cream recipe contains approximately 450 calories per serving, depending on the exact amount of sour cream and cured meats used. It is rich in carbohydrates, providing energy, and contains protein from cheese and cured meats, making it a hearty and satisfying meal.

Frequently asked questions:

1. How can I make the polenta less dense?
Answer: You can reduce the amount of cornmeal and add more water during preparation.

2. Can I use other types of cheese?
Answer: Absolutely! Cottage cheese, telemea, or cheese can be used to vary the flavor of the dish.

3. Can the polenta be prepared in advance?
Answer: Yes! You can prepare the polenta a day ahead and reheat it in the oven before serving.

Enjoy this delicious baked polenta with cheese and sour cream recipe, which will not only warm you up but also transport you back to childhood memories. Bon appétit!

 Ingredients: 600 g cornmeal, 100 g semolina, 1 tablespoon butter, 3 liters of water, 250 g sheep cheese, 200 ml sour cream, 150 g smoked bacon, 150 g homemade sausage, 100 g smoked lard