Cocartau

Grandma's Cocartaul - Crispy Polenta with Eggs and Cheese

Cocartaul, as my grandmother used to call it, is a delicacy that evokes idyllic memories spent by the banks of the Danube. This dish is a modern reinterpretation of a classic, preserving the essence of authentic flavor while adding a personal touch. Although it was traditionally fried in the form of small bites, I chose to transform it into a crispy flatbread that will delight the taste buds of loved ones.

Frequently Asked Questions:
- How should Cocartaul be stored?
- Can it be frozen?
- Can I add vegetables to the mixture?

Preparation time: 20 minutes
Baking time: 15 minutes
Total: 35 minutes
Servings: 4

Ingredients:
- 2 eggs
- 1 small bowl of cold polenta (ideally from the previous day)
- 100 g hard, salty cheese (crumbled into small pieces)
- 1 tablespoon of butter
- 1 tablespoon of oil
- Slices of smoked bacon (for decoration)
- Red bell pepper (optional, for decoration)

Nutritional Benefits:
Cocartaul is rich in protein due to the eggs and cheese, while the polenta provides complex carbohydrates that help maintain energy levels. The hard cheese adds calcium, essential for bone health.

Some useful tips about the ingredients:
- Polenta: Make sure the polenta is cold and well-defined, preferably from the previous day, to achieve the desired texture. If you have leftover polenta from a previous meal, it’s perfect for this dish.
- Cheese: Choose a salty cheese, such as cottage cheese or telemea cheese, which crumbles easily and will blend perfectly with the eggs.
- Bacon: Smoked bacon adds an intense flavor and a pleasant contrast of textures. Buy high-quality bacon for a truly savory taste.

Step-by-step preparation:
1. Start by crumbling the cold polenta with your fingers, breaking it into small lumps. This step is essential to create the crispy texture of the Cocartaul.
2. In a bowl, whisk the eggs with the crumbled cheese. Ensure the mixture is homogeneous and the cheese is well distributed.
3. In a non-stick skillet, heat the oil and butter. Add the crumbled polenta and flatten it with a spatula, forming an even base, like a thick omelet.
4. After 5-7 minutes, when the polenta starts to bind, pour the egg and cheese mixture on top. Let it cook for 7 minutes.
5. If you have a special skillet, like a Doubletta, flip the Cocartaul easily. If not, place a flat plate on top of the skillet and invert it. Then, place the Cocartaul back in the skillet to brown the other side.
6. Fry the other side for about 5-7 minutes until you achieve a golden, crispy crust.
7. Serve the Cocartaul warm, garnished with slices of smoked bacon and lightly sautéed red bell pepper for an explosion of flavors.

Serving suggestions:
Cocartaul pairs perfectly with a fresh tomato and basil salad or a yogurt sauce. You can accompany the meal with a glass of white wine or craft beer, which will enhance the dish's flavor.

Possible variations:
- Instead of cheese, you can use goat cheese or feta cheese for a different flavor.
- Add herbs like dill or parsley to the egg mixture for an extra touch of freshness.
- Try including sautéed vegetables, such as onions or mushrooms, to diversify the recipe.

This Grandma's Cocartaul is not just a delicious dish, but also a window into the pleasant memories of childhood. Cooking it becomes a true art, bringing joy and warmth to the hearts of those who savor it. Experiment with it and adapt it to your preferences, and every meal will become a special occasion!