Cornmeal mush with egg and sour cream

Cornmeal with egg and sour cream - A savory and comforting recipe

When it comes to traditional dishes that combine authentic flavor with simplicity, cornmeal with egg and sour cream is certainly a favorite. This recipe is not only easy to prepare but also offers a unique taste, perfect for a quick dinner or a hearty lunch. Thinking about the moments spent with loved ones, I can't help but remember how cornmeal always brings smiles to the faces of those who enjoy it.

Preparation time: 15 minutes
Baking time: 15 minutes
Total time: 30 minutes
Number of servings: 4

Necessary ingredients:
- 250 g cornmeal (choose a quality cornmeal, ideal for polenta)
- 1000 ml water
- 1 teaspoon salt
- 200 g sheep cheese (preferably homemade, with an intense flavor)
- 100 g aged cheese (opt for aged cheese for extra flavor)
- 100 g mozzarella (for a creamy texture)
- 4 eggs (fresh, preferably from a farm)
- 200 g sour cream (choose a thick sour cream for a more intense flavor)

Preparation of cornmeal with egg and sour cream:

1. Boiling the polenta: Start by filling a pot with water halfway and add a teaspoon of salt. Place the pot over medium heat and wait for it to start boiling. When the water is boiling, add the cornmeal in a rain-like manner, stirring continuously with a wooden spoon. This step is essential to avoid lumps. Let the polenta boil for 5-7 minutes, stirring frequently, until it becomes a homogeneous mass and pulls away from the pot's walls.

2. Preparing the baking dish: While the polenta is boiling, prepare a heat-resistant dish. Grease it with a little oil to prevent the polenta from sticking. This is an important step, as a sticky cornmeal will not have the same flavor.

3. Layering the polenta: When the polenta is ready, pour a first layer into the prepared dish. Then, using a fork, evenly spread the sheep cheese over the polenta layer. This will give the cornmeal an intense aroma and a savory taste.

4. Adding polenta and cheeses: Add another layer of polenta and cover it with grated aged cheese and mozzarella. These cheeses will melt and create a golden and delicious crust.

5. Baking the cornmeal: Preheat the oven to 180°C. Place the dish in the oven and let it bake for 10-15 minutes, or until the cheeses on top are melted and golden.

6. Serving: When the cornmeal is ready, remove it from the oven and let it cool slightly. Meanwhile, you can fry the eggs so that they are sunny-side up with a soft yolk. Serve the cornmeal warm, topped with fried eggs and a generous spoonful of sour cream. This combination is simply divine!

Practical tips:
- Experiment with different types of cheese according to your preferences. Goat cheese can add an interesting taste.
- You can add herbs like marjoram or basil to the polenta for extra aroma.
- If you want a lighter version, you can replace the sour cream with Greek yogurt, keeping its creamy texture.

Nutritional benefits:
This dish is rich in complex carbohydrates due to the cornmeal, providing a good source of energy. The cheeses add protein and calcium, essential for bone health. Additionally, eggs are an excellent source of high-quality protein, vitamins, and minerals.

Frequently asked questions:
1. Can I use other types of cheese?
Yes, you can use any cheese you like. Just make sure it's a cheese that melts well, like cheddar or gouda.

2. How can I make the cornmeal spicier?
Add a bit of chopped chili pepper or chili flakes to the polenta for a kick of spice.

3. Can the cornmeal be prepared in advance?
Yes, you can prepare the cornmeal and let it cool, then store it in the fridge. When you're ready to serve, just pop it in the oven to reheat.

This cornmeal with egg and sour cream is not just a simple dish, but also a recipe that reminds us of the simple joys of life. It is a meal that can be adapted to your preferences, giving you the opportunity to create delicious memories around the table. Enjoy your meal!