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Polished in layers

Polished in layers


Put water in a cauldron and salt. Bring to the boil and add the cornstarch, mix well, reduce the heat and be careful not to stick the polenta. I like to add cubes of butter. Mix well and when you notice that the polenta comes off the side of the pot, it means that it is done and can be overturned.

We turn the polenta upside down and let it cool a little. Meanwhile, preheat the oven to T 180 ° degrees. Cut the bacon and soak it in a little oil, then take it out and leave it waiting, grate the cheese on a small grater.

Take a bowl of Yena (Jena) grease the bowl inside with a little butter, then place the first layer of polenta, put diced butter and bacon on top, add another layer of polenta over which we add cheese and finally the third layer of polenta over which add 3 tablespoons of sour cream and grated cheese and put in the preheated oven.

Leave for 20-25 minutes and try to see if our preparation is done, add the egg made on top.

It can be served directly from the Jena bowl or as I decorated as in the pictures below. You can also serve cheese and sour cream.

Good appetite!



Cheese polenta (in layers)

This dish is served very often in Transylvania. Although now I rarely prepare it like that, sometimes I miss those times and I throw a polenta with cheese and crispy fried bacon. Very good!

Bring salt water to a boil in a pot. At the moment when it starts to boil, pour the flour in the rain and sew with a whisk. Leave on low heat (be careful as salt) and always stir. When it is ready, take it off the heat and let it rest for a while.

Meanwhile, cut the bacon into slices and increase. Put it in a pan and let it fry over low heat until it becomes translucent and crispy.

Take a yena bowl and grease it with lard. Spread with a tablespoon of lard a layer of polenta, then half the amount of cheese, and a layer of polenta then on top of the cheese. Cover the dish and place in the preheated oven for about 30 minutes. 10 minutes before, remove the lid and let it brown on top.


Cheese polenta (in layers)

This dish is served very often in Transylvania. Although now I rarely prepare it like that, sometimes I miss those times and I throw a polenta with cheese and crispy fried bacon. Very good!

Bring salt water to a boil in a pot. At the moment when it starts to boil, pour the flour in the rain and sew with a whisk. Leave on low heat (be careful as salt) and stir constantly. When it is ready, take it off the heat and let it rest for a while.

Meanwhile, cut the bacon into slices and increase. Put it in a pan and let it fry over low heat until it becomes translucent and crispy.

Take a yena bowl and grease it with lard. Spread with a tablespoon of lard a layer of polenta, then half the amount of cheese, and a layer of polenta then on top of the cheese. Cover the dish and place in the preheated oven for about 30 minutes. 10 minutes before, remove the lid and let it brown on top.


Shut up and swallow / Polished in layers & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Recipe of shut up and swallow or by polished in layers it is wonderful for all polenta lovers. In our house, the polenta was always a place of honor. Dad just loves polenta, so he kept doing it to us, at least once a week. I don't praise him, but my father makes the best polenta I've ever eaten. There is no barbecue without having a steaming polenta on the table. And in my country, my grandmother made us this wonderful dish. Chicken brine with polenta it was indispensable, along with sheep's cheese. Why the best foods are the ones that remind us of childhood, so is this recipe.

For this taco and swallow recipe I used the set of non-stick pans Tefal Ingenio. They have a detachable handle and can be used both on the hob and in the oven or even in the refrigerator. The handle is of very good quality and withstands a weight of up to 10 kg. I have been using Tefal pans for many years and I love the Ingenio ones. The good part is that with the detachable handle the pans can be stored in each other, taking up very little space. Moreover, I like that I can put them in the oven, so I don't need to transfer food to another bowl.

It is very easy to do polished in layers. Of course you need polenta. To be tastier, I boiled the polenta in milk and at the end I added sour cream. For the other layers I used cheese and smoked meat. For the cheese, I used Telemea cheese and sweet cheese. This way the cheese will not be too salty, and the taste will be perfect. For smoking I used raw-dried turkey pastrami. I like it because it's tasty and not fat at all. Instead, it has that smoky taste that goes very well with polenta. Of course you can also use smoked sausages or other types of smoked meats.

After you have prepared your polenta and the rest of the ingredients, all you have to do is put them all in layers. It is very important to move fast. The polenta thickens as it cools, so you have to put it warm in the bowl and level it nicely. If you want, you can add between layers and boiled eggs and exclude the ones above. Layered polenta is served hot with sour cream. It can be eaten simply as such or with your favorite dish. If you want to see another dish made in Tefal Ingenio pans, I invite you to follow my recipe for eggplant bite.


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