Layered polenta

Let me tell you, the first time I tried to make this dish, I forgot to grease the pan with butter, and the entire bottom layer stuck to the polenta, making it a struggle to pry it off with a spatula. Seriously, it's not rocket science, but when you're in a hurry and caught up with the cheese and sausages, you forget this simple step. I joked with my family that when it comes to polenta dishes, it's madness at our place, especially in winter. It's one of those recipes you make when you want to use whatever you have at home – cheeses, small sausages, smoked ham, all together. And I admit, I never measure anything precisely; I just go by eye and appetite.

It takes about an hour in total – half to prepare, half in the oven. It serves about four people, enough to fill them up, although two of us can easily demolish a tray if we're hungry. You don't need any special skills, just a bit of organization and some patience with the layers. Difficulty? I'd say it's easy to medium; it's not exactly "throw everything in and done," but you don't need a degree either.

So, I'll tell you exactly how I made it last time and what I used, so it's clear and you won't have to worry about measuring everything.

Ingredients (for a hearty tray, 4 large servings):

- 1 liter of water (for the polenta, you might need a bit more, depending on the cornmeal)
- 250 g cornmeal (I use my hand, but that's about what you need for a softer consistency, not "brick-like")
- 1 teaspoon salt (I don't add much since the cheeses are salty)
- 100 g butter (I use it between layers and a bit to grease the pan)
- 150 g smoked cheese (I grate it; it adds great flavor)
- 150 g regular cheese (any good cheese works; this is what I had)
- 300 g creamy cheese (it should be spreadable)
- 300 g homemade sausages (sliced, I fry them beforehand)
- 200 g smoked ham (also sliced, I don't leave thick pieces as they stay tough)
- 4 eggs (they should fit on top of the tray, not just for decoration)
- Salt and pepper (only if needed; I say taste first)

That’s about it; it doesn’t have to be exact, but I wouldn’t add more cornmeal or eggs, as it would get too heavy.

How I made it, step by step:

1. I brought the water to a boil in a large pot. When it’s boiling, I added the salt and poured in the cornmeal in a rain-like fashion, using a whisk to avoid lumps. I cook the polenta on low heat, stirring for about 10-12 minutes. Important – I make it softer, not too thick. If it seems too thick, you can add boiling water directly from the kettle.

2. Meanwhile, I sliced the sausages and ham into thin pieces – sausages into rounds, ham into strips, depending on my mood. I put them in a pan without oil over medium heat to brown nicely and release their fat. Don’t let them burn, or it will make the dish bitter. If they’re too fatty, I drain a bit of the fat.

3. I prepared the tray – a rectangular one, about 25 x 18 cm. I generously greased it with butter to prevent sticking.

4. When the polenta is ready, I spread a layer at the bottom of the tray – about half of the entire mixture. I don’t press it down too hard, just enough to make it even.

5. I sprinkled some cubes of butter over the warm polenta and about a third of both types of grated cheese. I crumble the creamy cheese with my fingers and spread it evenly over the layer. Then, I add the fried sausages and ham. If there’s too much fat in the pan, I let them drain on paper towels before adding them to the tray.

6. I added the remaining polenta, but I don’t cover it completely; I make some little nests with the spoon to leave gaps. Through these holes, the cheese and meat will show. On top, I sprinkle the rest of the cheese (saving a bit for the end).

7. With the spoon, I make 4 small nests in the top layer to crack the eggs there. I add the eggs raw, straight from the shell. If you're worried about them spilling, crack them into a bowl first and then pour gently.

8. I put the tray in the preheated oven at 180°C, top and bottom heat, for about 25 minutes. The eggs should have a white layer on top, but not rubbery. If you prefer them runny, keep an eye on them; no more than 20-22 minutes.

9. I take the tray out, sprinkle the remaining cheese on top, let it melt for about 5 minutes while it cools a bit, then I dig in with the spoon. You can also sprinkle some freshly ground pepper on top if you like.

Why do I often get into this madness? It’s incredibly filling, keeps hunger at bay, and you can use almost any cheese you have in the fridge. When you have guests, you just throw everything in the tray and pop it in the oven; no need to portion or decorate. It works for lunch, dinner when you come home exhausted, or even breakfast if you have leftovers. I love that you can swap ingredients; it’s easy to make with whatever you have on hand. Plus, after two servings, you won’t even need dessert.

Tips, variations, and serving ideas

Tips
The worst thing is making polenta too thick. There’s no need to “cut into it.” It should be soft and creamy; otherwise, the layers won’t hold together, and the flavors won’t mix well. Don’t forget to drain the fat from the pan; otherwise, everything gets soggy and heavy on the stomach. When it comes to the eggs, it’s worth keeping an eye on them – if you don’t want a runny yolk, you can leave them in for another 5 minutes, but don’t ruin the charm with a hard-boiled egg. And you must grease the tray with butter; I’ve said it before, but I’ll repeat: otherwise, you’ll be scraping the bottom of the tray in frustration.

Substitutions and adaptations
You can use any cheese you have on hand – it doesn’t have to be smoked, but it does add a nice flavor. The creamy cheese can be replaced with any fattier cheese, even ricotta mixed with feta, but it should be well crumbled. The sausages can be swapped for ham, bacon, or any flavorful deli meat. If you want a meatless version, doubling the cheeses compensates. For a lighter version, use less butter and light cheese, although honestly, it won't have the same charm. It's gluten-free from the start, as long as you ensure the cornmeal is pure (some add flour to mixes).

Variations
You can add sautéed mushrooms instead of meat or, for something fresher, add chopped green onions between the layers. If you want a more aromatic "bulz," sprinkle some herbs like parsley or even dill on top at the end. Some people add sour cream on top when it comes out of the oven, but it doesn’t stick very well for me.

Serving
It’s best enjoyed hot, with pickles (like bell peppers, cucumbers, or hot peppers), or with a green salad if you make it in spring. It also goes well with a spoonful of cold sour cream if you like that creaminess. To drink, I usually serve semi-dry white wine or, if it’s the season, fresh grape must. If there are leftovers for the next day, you can pack them up cut into large pieces.

Frequently asked questions

Can it be made without eggs on top?
Yes, the eggs add texture, but if you don’t like them or have allergies, you can simply leave them out. You can compensate with a bit more cheese on top to create a crust.

How long does it last in the fridge?
It keeps well for about 3 days, covered with foil or in a container with a lid. After 2 days, the polenta starts to harden, but the taste remains good.

Can I use lower-fat cheese?
Yes, but be aware that if you use low-fat cheese or only low-fat cheese, the dish may dry out. I recommend mixing cheeses, with at least some being creamier.

What can I substitute for sausages if I want a vegetarian version?
Sautéed mushrooms are the best option, along with some roasted peppers or even fried zucchini. You can also use smoked soy if you want, but I don’t recommend firm tofu as it dries out too much.

Can it be frozen?
Not the best idea. When thawed, the polenta becomes watery, and the cheeses separate. It’s better to make it fresh, or if you really need to, freeze just the meat/fried layer; make the rest then.

What type of tray works best?
A ceramic or heat-resistant glass tray retains heat better and doesn’t burn the bottom like a thin metal tray. If you don’t have one, a stainless steel tray will work, but make sure to grease it well.

Nutritional values (approximate)

For 4 servings, about 550-600 kcal per serving, depending on how much butter and sausages you use. Macros are around 22-25 g protein (from cheese, eggs, meat), 35-40 g fat (the creamy cheese and butter add a lot), and about 40-45 g carbohydrates per serving (from cornmeal and cheese). It’s filling, yes, not light at all, but no one is forcing you to add three layers of cheese and butter; you can adjust. You can modify the amount of fat if you feel like you want something lighter, but I don’t recommend cutting out fat completely; it loses its charm. There’s enough salt from the cheeses and meat, so don’t overdo it at the start.

How to store and reheat

If there are leftovers, put them in a container or cover them with foil in the fridge. To reheat, I put it in the regular oven (not the microwave, as it gets soft and loses texture) at 170°C for about 15 minutes, covered with aluminum foil. If you want a crispy top, remove the foil in the last 5 minutes. You can also put it in a pan, covered with a lid, but on low heat to prevent sticking. If it has hardened too much, throw a spoonful of milk or sour cream on top before putting it in the oven. After a day, the taste seems to settle a bit, but the polenta texture won’t be like fresh, so it’s best to make and eat it then.

 Ingredients: water, salt, and cornmeal for polenta 150 g smoked cheese Delaco 150 g Delaco Sofia cheese 300 g sheep cheese 300 g homemade sausages 200 g smoked bacon 100 g butter 4 eggs

 Tags:  layered polenta bulz delaco