Baked polenta with cheese and sour cream
Bring water to a boil with 1/2 teaspoon of salt. When the water boils, add the malai in the rain, stirring constantly so that it does not become lumpy.
Let the polenta simmer for about 20 minutes, stirring occasionally.
We cut the sausage, bacon and kaizer into small pieces and fry them. Add the butter and semolina in the rain after 20 minutes, turn and let it boil for another 10 minutes, after which the polenta is ready.
Grease a bowl of Yenna with butter and put a layer of polenta. We grate the case, then add the second row of polenta. Sprinkle the fried sausages over it with a little fat.
Cover with the third layer of polenta over which we grate on the grater with small holes sheep's house. Put in the preheated oven, the Yenna dish for about an hour until it gets a copper color and makes the house a crust.
Mamaliguta is served with sour cream.
Pancakes with cottage cheese and cream in the oven & # 8211 recipe for au gratin pancakes
Pancakes with cottage cheese and baked cream & # 8211 recipe for au gratin pancakes. Recipe for baked pancakes stuffed with sweet cheese and raisins. Pancakes au gratin stuffed with cheese, cream and raisins. How to make soft and fluffy pancakes with baked cheese? Pancake recipes. Recipes with cottage cheese or sweet cheese.
These pancakes with cottage cheese and cream are a simple winter dessert, cold days. The fine cheese filling is complemented with many raisins and great aromas of vanilla and grated lemon peel.
If we keep frying pancakes, it's worth making a few extra ones to fill with cheese and au gratin. This way is a good idea to use the cold pancakes left over from the previous day. Do you know how good these pancakes with cottage cheese and cream are? A delight!
The cottage cheese I am talking about below is also known as sweet cow's cheese. They are made of it fried papanas (recipe here) or boiled (recipe here). It must be fat, dense, well drained of whey and it would not hurt to buy it from the market from local producers.
Cow's cheese is also found in other countries and is called Quark, Topfen, Kvarg or Cottage Cheese, queso or formaggio Quark etc. Not her NOT can be replaced with ricotta or urda! Urda (see here how to do it) it is a very weak dairy by-product, without the specific texture and acidity of cow's cheese. If, however, you think you can't find cottage cheese in markets or shops, then you can make it yourself at home. following this recipe.
To get a soft and creamy filling we need to mix this cottage cheese with some cream. We're talking about sour cream in a bucket with min. 20% fat (the same one we use the sarmale or soups).
The sweet compositions with cottage cheese do not lack 2 essential flavors: vanilla and grated lemon peel. Without them, the filling is bland. Let's not forget salt! A drop of salt is indispensable even in desserts. Raisins should not be soaked in rum or orange juice as they will swell from the whey contained in the cheese. I do not know why some children do not suffer from raisins and prefer dried cranberries instead.
If you are looking for pancakes stuffed with salted cheese (with or without dill) then I recommend this recipe.
From the quantities below result 10-11 pancakes with cottage cheese and baked cream or pancakes au gratin.
Polenta with cheese and cream does not need a special presentation. I don't know anyone who hasn't tried and said they don't like it.
I don't know how to tell you, I admit that the polenta recipe with cheese and cream is one of my favorites, since I was little. Not very small, because before 7 years I didn't even want to hear about polenta.
But I happened to arrive in the country on vacation, a 3-month vacation. During the communist era, not everyone had access to bread. In Bucharest we were lucky, it was not on the ration, it was found, you were standing in line and we also had the bread factory opposite the block. So, as I said, I didn't have bread in the country. It was a rarity. My aunt used to make it, they also received or bought it, but all in all, after a day of starving, on the grounds that I wanted nothing more than bread, I ate a chicken soup with polenta, then a chicken steak with onion sauce with polenta and I liked it so much, that from the next day I kept asking for all kinds of combinations. From that period I have the memory of polenta in the oven in layers with egg nests, this polenta with cheese and cream, chicken brine with polenta, the shepherd's bully in the oven and much more. I put all the recipes with polenta in one post, which you can see here.
Polenta with cheese and sour cream is not a complicated recipe. It is simple, light and tasty. As a student, when my colleagues came to see me, I had an abbreviation: polenta with cheese and sour cream = MBS.
Everyone nowadays knows what MBS is. And, I'm glad there are many, many people who love this recipe.
Polenta with cheese and cream I generally prepare it for dinner, but I don't refuse it at lunch either.
Last week I had just finished preparing the polenta and we were going to have dinner, but some friends came to visit. I invited them to the table and that's how the series of questions began: & # 8220But why don't you post this recipe? Do you think that when A. left his parents' house he knew how to do something? He searched the net and that's how he learned to make even the banal oriental salad. & # 8221 They were really right, so here's how I prepare polenta with cheese and cream:
we still need sour cream:
500-750 g & # 8211 depending on preferences
Bring salt water to a boil over medium heat. When it approaches the moment when it will start to boil, add a little corn, and we will keep adding corn when it starts to boil. We take care to mix with a whisk so as not to get lumpy. If we want a stronger polenta we put more corn (300-320 g), but it also depends on the type of corn used. This polenta will be neither too soft nor hard, only good to be able to take with a spoon from it, but not to flow. But, at the risk of repeating myself, it depends a lot on the Malay used. Let it boil a little, stirring often enough so that it does not stick.
We can turn the polenta on a wooden bottom or in a deep bowl. We mix the grated telemeau with the cow's cheese (in picture 2 I have two kinds of cow's cheese and the grated telemeau), then each one puts polenta, cheese and sour cream on their plate according to their preferences.
Baked polenta with cheese and smoked
Make a softer polenta (boiling water, salt, cornstarch - mix with a wooden spoon or with a fork, not to make lumps & # 8211 be careful not to skip the polenta, on your hands or face & # 8211 let the polenta cook until it comes off the pan easily).
Put a layer of polenta in a heat-resistant bowl, greased with butter.
Make a mixture like a paste, thicker, of sweet cheese and salted cheese, grated, sour cream, beaten eggs, some pieces of butter, grated cheese.
Put the above mixture over the polenta layer and cover with another layer of polenta. You can make several layers, if there are more fomists at the table. The last layer must be polenta.
Fry half a smoked meat and smoked sausages. In winter, if you had pork, remove the smoked meat with lard from the garnish. It is also available in the market, in packages of 6-800 grams. Put the frying over the last layer of polenta. Break some eggs too. You put their eyes on the polenta, among the pieces of smoke. Grate some cheese on top.
Put the tray in the hot oven and let it simmer for about 15-20 minutes, until the melted cheese is lightly browned and acquires a slightly golden color. You look at the oven from time to time.
Serve hot with sour cream on top. On cold days, it goes great with boiled brandy and peasant pickles or chopped cabbage, with pepper, paprika and oil. It also goes with cold beer.
Pay attention to the hot tray. It is handled only with kitchen gloves. If you don't have gloves, you buy them from the market, or until then, you get a thicker cloth to hold the tray with.
Before you put your housewife on the plate, you can smell the miasmas that jump out of the tray and that fill the kitchen with an ecological, fresh smell, a pure Romanian smell.
Baked polenta with cheese and ham
I prepare polenta with cheese and ham 3-4 times a week. Both my husband and my children are crazy about this preparation. It tastes great and, in addition, the recipe is quite easy. Try it too!
• 1 cup corn flour, 500 gr sour cream
• 1 cup water, 400 gr ham
• 2 teaspoons lard, 1 onion
• 200 gr cheese, 1 tablespoon salt
• Ground black pepper (to taste)
Method of preparation:
We start by cutting the ham into small pieces. Peel an onion and cut it into large cubes or half rings. Break the feta cheese into small pieces with your hands. Preheat the oven to 100 degrees.
Put a kettle on the stove, over medium heat, and pour the sour cream diluted in a cup of water. When it starts to boil, add salt. Stir vigorously and add corn flour, little by little, so as not to form lumps.
Stir clockwise without stopping, until the polenta thickens, and drops of fat appear on the surface. Leave the polenta on the fire for another 25-30 minutes. The polenta is ready only when it peels easily from the walls of the vessel.
Cover the polenta and put it in the preheated oven for 5-10 minutes. Then we turn off the oven, but do not remove the polenta from the inside.
Put the lard in a hot pan. Fry the onion in lard (you can also add a tablespoon of sunflower oil). Remove the polenta from the oven and place it on the plates. Sprinkle the greens on top, then add the fried onions, cheese and ham. This food must be served hot. Have fun with your loved ones and increase your cooking!
* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.
I recently discovered the secret of the polenta recipe. Although I've been doing it for a long time, only now did I realize how easy it was if I did it every time in the following way.
- 1 and 1/2 cup of corn
- 4 and 1/2 cups of water
- cheese and sour cream
Method of preparation:
Put the malai in a pan and add cold water on top and mix until the malai dissolves. In this way there is no risk of lumps forming. Put the pan on medium heat and continue to mix for 5 minutes until the water starts to boil and a paste is formed. When it starts to boil and sprinkle, turn the heat to low and cover with a lid and simmer for 15 minutes. During this time, stir from time to time so as not to stick to the pan, insisting on the bottom and the edges of the pan.
After this time, if the polenta comes off the edges, it means that it is ready. We take it off the heat and place it on the plate with the cottage cheese and sour cream.
It can also be made in the oven after it is ready. Place a layer of polenta and a layer of cheese and bake for 15 minutes.
It is preferable to use a thick pan or bowl of tuci. Or a sheet under the pan when it is on the fire so as not to get caught.
Polenta with cheese, eggs and sour cream in the oven
Prepare a polenta that is not very sticky, depending on the number of people at the table.
The cheese is crushed with a fork. Grease a pan wider than deep with butter. Place a layer of polenta, put crushed cheese on top of it, then uniform cream with a spoon and cover everything with another layer of polenta.
With the back of a spoon passed through a stream of cold water, small depressions are made in the top layer. In each depression we will break an egg. Put the pan in the preheated oven, over medium heat and leave until the egg whites harden.
Remove the pan and allow to cool. It is then portioned with a wider palette.
Slow Cooker 3.5L Stainless Steel
Frying pan, enameled cast iron, round, 25cm, turquoise
Frying pan, enameled cast iron, round, 25cm, red
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