CHEESY ROMANIAN BULZ | A STEALTH RECIPE YOU NEED TO KNOW!

cheese

🥗Healthier: feta cheese

💰Cheaper: ricotta

Feta provides a similar tangy flavor with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil adds healthy fats and flavor.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt is lower in fat and adds creaminess.

smoked meat

🥗Healthier: grilled chicken

💰Cheaper: cooked sausage

Grilled chicken is leaner while still flavorful.

Start by making the sauce in a saucepan with 4-5 tablespoons of avocado oil.

Add 12 cloves of freshly peeled garlic and caramelize over medium to low heat.

Remove garlic once caramelized and mince it into a bowl.

Add 1.5 tablespoons smoked paprika, 1 tablespoon black pepper, kosher salt to taste, and juice from 2 lemons to the minced garlic.

Mix in 3 heaping dollops of sour cream and 1 tablespoon of freshly chopped dill, then a little more avocado oil.

Set the sauce in the fridge.

Grate sheep cheese and gruyere cheese with black truffle.

Finely dice 8 oz of kielbasa and add it to a pan with the penetta over medium to low heat, allowing it to sear.

In a pot, add 8 cups of water and salt it like pasta water, then bring to a boil.

Once boiling, gradually whisk in 3 cups of cornmeal, stirring constantly to avoid lumps.

Cook the cornmeal mixture for about 15 minutes until thickened, stirring continuously.

Remove from heat and let it rest for a few minutes before transferring to a greased baking sheet.

Cut the polenta into 4-inch pieces and create wells for filling.

Fill each well with the cheese mixture, kielbasa, and more cheese.

Bake until cheese is melted and bubbly.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens