To prepare a delicious polenta, the beginning of the recipe is essential. In a large pot, add 1 liter of water and bring it to a boil. Once the water starts boiling, add a teaspoon of salt. Now, it’s time to gradually add 250 grams of cornmeal, stirring continuously with a whisk to avoid lumps. Continue stirring over medium heat until the polenta becomes thick and pulls away from the sides of the pot, having a creamy consistency, about 10-15 minutes. Once the polenta is ready, take it off the heat and let it cool slightly so it can be handled.
In the meantime, prepare a heat-resistant dish that you generously grease with melted butter to prevent the polenta from sticking. Place a first layer of polenta, about the thickness of a finger, evenly in the dish. Using a spoon dipped in melted butter, carefully spread the polenta, ensuring the layer is even. Now, let’s add the cheeses. A generous layer of sheep cheese or telemea, crumbled, will give an intense flavor to the dish. On top of the cheese, pour a little melted butter to add extra flavor.
Repeat the process with a new layer of polenta, followed by another layer of cheese and butter. Continue building the layers until you finish the ingredients, ensuring that the last layer is always polenta. This will help retain moisture and flavors inside.
In a separate bowl, beat 3 eggs with a pinch of salt and 100 ml of milk, as for a fluffy omelet. This mixture will add a creamy texture to the dish. Pour the egg and milk mixture evenly over the last layer of polenta. For a special finishing touch, sprinkle 50 grams of grated parmesan on top, which will melt and create a golden and crispy crust.
Preheat the oven to 180 degrees Celsius and place the dish with polenta inside. Let it bake for about 25-30 minutes or until the top layer turns golden and appetizing. Once ready, take the dish out of the oven and let the dish cool for a few minutes before cutting it. Serve the polenta warm, alongside a spoonful of sour cream, which will perfectly complement the taste and add a creamy contrast. This recipe will surely delight both family and friends, being a true traditional delicacy!
In the meantime, prepare a heat-resistant dish that you generously grease with melted butter to prevent the polenta from sticking. Place a first layer of polenta, about the thickness of a finger, evenly in the dish. Using a spoon dipped in melted butter, carefully spread the polenta, ensuring the layer is even. Now, let’s add the cheeses. A generous layer of sheep cheese or telemea, crumbled, will give an intense flavor to the dish. On top of the cheese, pour a little melted butter to add extra flavor.
Repeat the process with a new layer of polenta, followed by another layer of cheese and butter. Continue building the layers until you finish the ingredients, ensuring that the last layer is always polenta. This will help retain moisture and flavors inside.
In a separate bowl, beat 3 eggs with a pinch of salt and 100 ml of milk, as for a fluffy omelet. This mixture will add a creamy texture to the dish. Pour the egg and milk mixture evenly over the last layer of polenta. For a special finishing touch, sprinkle 50 grams of grated parmesan on top, which will melt and create a golden and crispy crust.
Preheat the oven to 180 degrees Celsius and place the dish with polenta inside. Let it bake for about 25-30 minutes or until the top layer turns golden and appetizing. Once ready, take the dish out of the oven and let the dish cool for a few minutes before cutting it. Serve the polenta warm, alongside a spoonful of sour cream, which will perfectly complement the taste and add a creamy contrast. This recipe will surely delight both family and friends, being a true traditional delicacy!
Ingredients
-400 g cornmeal -1250 ml water -1 teaspoon salt -250 g sheep cheese or telemea -100 g melted butter -2 eggs -2 tablespoons milk -2 tablespoons grated parmesan or another type of fatty cheese -sour cream for serving, optional