Romanian dish - Polenta in layers - A gluten free recipe - one of my favorites of all times

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil adds healthy fats while margarine is often less expensive.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast offers a cheesy flavor with fewer calories.

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon is leaner, while smoked sausage is often more affordable.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt reduces calories while maintaining creaminess.

Cook your favorite sausages.

Cook some bacon on medium heat, stirring from time to time.

Once the bacon is cooked, set the pan aside.

In a pot, add 500 ml water, 500 ml milk, and 1 tsp salt.

Once the liquid starts to boil, add 230 g cornmeal and stir constantly with a whisk.

Continue mixing and cooking the polenta at medium heat for 20-25 minutes.

Add 3 tbsp unsalted butter and 150 g shredded mozzarella cheese, mixing until combined.

Butter a baking pan and add 1/4 of the polenta.

Add the crumbled feta cheese evenly over the polenta.

Add another layer of polenta (another 1/4) and spread it evenly.

Add the sliced sausages and cooked bacon on top, quantity depending on preference.

Add the last layer of polenta with the remaining half.

Make 4 indentations in the polenta with the back of a spoon and add an egg in each indentation.

Sprinkle some grated Parmesan cheese on top (optional).

Bake in a preheated oven at 370 F / 190 C until the egg whites coagulate (about 25 minutes).

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens