So, the first time I tried to make this polenta "cake", I had no idea what to expect. I had seen a picture from someone, it didn't seem too complicated, but I swear I managed to splash melted margarine all over my oven because I chose a pan that was too small. I laughed alone in the kitchen, cursed a little, cleaned up, but honestly, I still liked the final result. The more you make it, the better you know how to avoid mistakes, and you won't mess it up anymore. This isn't the kind of elegant dish; it's serious comfort food, the kind you pop in the oven at night and sit down to eat without much stress. Plus, the smell when that cheese melts, phew, who has the patience for pictures?
It takes about 15-20 minutes to make the polenta, about 10 to assemble everything, and another 15 minutes in the oven. So, let's say, including washing dishes, it's ready in an hour. It easily serves 4 hungry people, but if you've gathered a couple of guests, it's nice to add a salad or something on the side. In terms of difficulty, I can't say it's complicated, but if you've never made polenta before, don't panic if you make lumps at first. Anyway, don't stress too much; it can't turn out bad, it always ends up good.
Why do I keep making it when I don't have any particular memories associated with it? Simple: it's cheap, you don't need fancy ingredients, it's filling, goes well with fried eggs, and you don't need any chef skills. Plus, it helps me use up leftover cheese from the fridge. It's like a more refined polenta, with plenty of cheese and that golden crust on top, you know what I mean? I think this is the kind of "warm food" I always return to when I don't feel like thinking too much about the menu but want to eat something decent.
Ingredients, don't forget them:
1 liter of water (this is the base, don't be stingy with water, or it will turn out like stone)
300 g cornmeal (the regular kind, not instant, so you can feel the grains; if you only have light yellow, that's fine)
Salt, to taste (I put about a teaspoon, but if the cheese is very salty, reduce it)
400 g crumbled goat cheese (it gives an intense flavor, but you can mix it with whatever you have – telemea, urda, or even cottage cheese, if you don't have high expectations)
150 g margarine (butter works too, much better, but if you want old school...)
4 eggs for frying (to put on top at the end, skip if you don't like them)
Without these, you can't make the recipe, honestly. The cornmeal holds everything together, the water needs to boil, the cheese should fill every layer, and the margarine should moisten it so it doesn't dry out. Don't substitute oil for margarine; it won't turn out the same, I don't see the point.
Preparation (with tips from my experience):
1. Prepare a sturdy pot, not too thin, and bring the liter of water to a boil with salt. Don't rush. When it first boils, reduce the heat to medium.
2. Now, with one hand, pour the cornmeal "in the rain" (I don't know why, but if you pour it all at once, you'll definitely get lumps, and then you won't want to fish them out with a fork) and with the other, stir with a whisk. The first times I made it, I whipped it and still had lumps, but now I have patience, pouring slowly and mixing vigorously. After you've added all of it, switch to a wooden spoon so it doesn't burn. Let it cook for about 15-20 minutes, depending on how thick you want it. I like it to be firmer, so it holds when you cut a slice.
3. In the meantime, preheat the oven to 200°C (this is important; otherwise, it heats too slowly and you waste time). Take a round pan, about 24 cm in diameter – don't try using shallow pans, or you'll spill half the margarine straight onto the oven floor. I've done that, so don't try it too.
4. Grease the pan well with margarine or butter (if you want something better, but don't use it all, save some for the layers). I never use a brush; I just use my hand and rub it all over.
5. Now, for the first layers: put a layer of polenta (about a quarter of the total amount), then sprinkle crumbled cheese evenly over it (so you can feel it in every slice), and a few small pieces of margarine here and there, don't be stingy. Repeat until you finish everything, aiming for about 3 layers, with the last one being cheese and some margarine on top. I never put all the cheese on top, only if I want a crunchy crust.
6. Bake for about 15 minutes. Check halfway; if it seems to be browning too much, you can cover it with aluminum foil, but I like it to get some color.
7. While it’s in the oven, prepare the fried eggs. Everyone makes them how they want: soft, hard, in a pan with a little oil, or directly in water if you want a lighter option. I make them in a pan, with the yolk a little soft, as it mixes perfectly with the warm polenta.
8. Take the cake out of the oven, let it rest for about 10 minutes (otherwise, if you cut it while it's hot, it falls apart, guaranteed). Cut the slices as thick as you like, put the egg on top or on the side, and that's it. It doesn't always look like in the picture, but it doesn't have to.
Tips, variations, and serving ideas
Practical tips
Don't use a shallow pan – the margarine spills everywhere. If you only have thin tart pans, it's better to place a larger pan under them to avoid cleaning the oven.
If the cheese is very salty, don't add all the salt to the water. Taste each layer.
If it's your first time making polenta, don't stress if it sticks to the bottom, but don't wander too far from the stove, as it burns quickly.
In the oven, don't turn the heat up too high. 200°C is enough; otherwise, it burns on the edges and stays wet in the middle.
Substitutes and adaptations
You can use any salty cheese: telemea, burduf, cottage cheese mixed with salt, or even urda if you want a lighter version.
For a creamier taste, mix a tablespoon or two of sour cream with the cheese.
If you don't want margarine, you can substitute it with butter (it turns out better). I don't recommend oil; it doesn't bind properly.
For a gluten-free version, be careful with the type of cornmeal (some are processed in factories where wheat flour is also made). Read the packaging if you're on a diet.
Variations
You can add some slices of smoked sausage, ham, or sautéed mushrooms between the layers.
With the cheese, you can mix in a bit of grated cheese so it melts when you cut the slice.
If you like it with beaten eggs on top, you can pour 2-3 beaten eggs over the last layer before putting it in the oven. It turns out like a soufflé.
Serving ideas
It goes well with pickles, cucumbers, or bell peppers to cut through the richness.
A salad of green onions, radishes, or even tomatoes if it's their season.
On the side, a jug of buttermilk or a cold yogurt for those who want to cut the richness of the cheese and fat.
It also pairs well with a green soup as a first course if you want a full meal.
Frequently asked questions
1. What kind of cornmeal works best?
I use regular cornmeal, not instant and not too fine. The coarser kind holds better for layering, and the final texture is more pleasant. If you use instant, it turns out too soft, like a cream, not slices.
2. Can I use unsalted cheese or cottage cheese?
Cottage cheese works only if you mix it with salt and some telemea; otherwise, it's too bland. I don't recommend just urda, as it won't give you that authentic taste.
3. Is margarine a must, or can I use butter?
Butter works very well too, I actually recommend it if you have the budget and want something healthier. Just don't let it burn too much in the oven, as it gives a bitter taste.
4. Can it be made without eggs?
Yes, absolutely. The fried eggs are just for serving; you can leave them out without any problems if you're fasting or have allergies.
5. Can I make it a day in advance?
Sure, but keep in mind that it hardens a bit in the fridge. When reheating, add a tablespoon of milk or water so it doesn't dry out too much.
6. Can I make it directly in small portions, in individual molds?
Yes, with the note that the baking time is cut in half. Put them in muffin tins or ramekins, but be careful with the margarine so it doesn't drip.
Nutritional values (approximately, per serving)
If I divide it into four portions: about 500-550 kcal per serving, depending on how much margarine you use and what type of cheese (if it's fattier, the calories go up). The cornmeal has complex carbohydrates, the cheese and eggs provide fats and proteins, and the margarine/butter makes the whole combination richer, so it's not exactly diet food, let's be serious. It has some calcium thanks to the cheese, plus protein from the eggs. Nutritionally speaking, it's not daily food if you're on a diet, but if you want something filling and warm, it works great from time to time. If you want a lighter version, reduce the margarine by half and use lower-fat cheese, but don't expect the same taste.
How to store and reheat
If you have leftovers (though it rarely happens), put it in a container in the fridge; it lasts about 2-3 days. When reheating, the best way is to put it in the oven (covered with foil, so it doesn't dry out) or in the microwave with a tablespoon of milk or water on top. Don't reheat it directly on the stove, as it sticks to the pan and becomes like a sole. It even works great cold, with a tangy salad if you don't have time to heat it up. And, as a bonus, if you have leftovers, you can cut them into cubes and quickly fry them in a pan; it turns into a kind of "polenta croutons" with cheese, perfect for snacking with coffee the next day.
That's the story of my polenta "cake" – and if you make it twice, you'll know by eye how much cornmeal to put and how much cheese to throw between layers, based on what you like best.
It takes about 15-20 minutes to make the polenta, about 10 to assemble everything, and another 15 minutes in the oven. So, let's say, including washing dishes, it's ready in an hour. It easily serves 4 hungry people, but if you've gathered a couple of guests, it's nice to add a salad or something on the side. In terms of difficulty, I can't say it's complicated, but if you've never made polenta before, don't panic if you make lumps at first. Anyway, don't stress too much; it can't turn out bad, it always ends up good.
Why do I keep making it when I don't have any particular memories associated with it? Simple: it's cheap, you don't need fancy ingredients, it's filling, goes well with fried eggs, and you don't need any chef skills. Plus, it helps me use up leftover cheese from the fridge. It's like a more refined polenta, with plenty of cheese and that golden crust on top, you know what I mean? I think this is the kind of "warm food" I always return to when I don't feel like thinking too much about the menu but want to eat something decent.
Ingredients, don't forget them:
1 liter of water (this is the base, don't be stingy with water, or it will turn out like stone)
300 g cornmeal (the regular kind, not instant, so you can feel the grains; if you only have light yellow, that's fine)
Salt, to taste (I put about a teaspoon, but if the cheese is very salty, reduce it)
400 g crumbled goat cheese (it gives an intense flavor, but you can mix it with whatever you have – telemea, urda, or even cottage cheese, if you don't have high expectations)
150 g margarine (butter works too, much better, but if you want old school...)
4 eggs for frying (to put on top at the end, skip if you don't like them)
Without these, you can't make the recipe, honestly. The cornmeal holds everything together, the water needs to boil, the cheese should fill every layer, and the margarine should moisten it so it doesn't dry out. Don't substitute oil for margarine; it won't turn out the same, I don't see the point.
Preparation (with tips from my experience):
1. Prepare a sturdy pot, not too thin, and bring the liter of water to a boil with salt. Don't rush. When it first boils, reduce the heat to medium.
2. Now, with one hand, pour the cornmeal "in the rain" (I don't know why, but if you pour it all at once, you'll definitely get lumps, and then you won't want to fish them out with a fork) and with the other, stir with a whisk. The first times I made it, I whipped it and still had lumps, but now I have patience, pouring slowly and mixing vigorously. After you've added all of it, switch to a wooden spoon so it doesn't burn. Let it cook for about 15-20 minutes, depending on how thick you want it. I like it to be firmer, so it holds when you cut a slice.
3. In the meantime, preheat the oven to 200°C (this is important; otherwise, it heats too slowly and you waste time). Take a round pan, about 24 cm in diameter – don't try using shallow pans, or you'll spill half the margarine straight onto the oven floor. I've done that, so don't try it too.
4. Grease the pan well with margarine or butter (if you want something better, but don't use it all, save some for the layers). I never use a brush; I just use my hand and rub it all over.
5. Now, for the first layers: put a layer of polenta (about a quarter of the total amount), then sprinkle crumbled cheese evenly over it (so you can feel it in every slice), and a few small pieces of margarine here and there, don't be stingy. Repeat until you finish everything, aiming for about 3 layers, with the last one being cheese and some margarine on top. I never put all the cheese on top, only if I want a crunchy crust.
6. Bake for about 15 minutes. Check halfway; if it seems to be browning too much, you can cover it with aluminum foil, but I like it to get some color.
7. While it’s in the oven, prepare the fried eggs. Everyone makes them how they want: soft, hard, in a pan with a little oil, or directly in water if you want a lighter option. I make them in a pan, with the yolk a little soft, as it mixes perfectly with the warm polenta.
8. Take the cake out of the oven, let it rest for about 10 minutes (otherwise, if you cut it while it's hot, it falls apart, guaranteed). Cut the slices as thick as you like, put the egg on top or on the side, and that's it. It doesn't always look like in the picture, but it doesn't have to.
Tips, variations, and serving ideas
Practical tips
Don't use a shallow pan – the margarine spills everywhere. If you only have thin tart pans, it's better to place a larger pan under them to avoid cleaning the oven.
If the cheese is very salty, don't add all the salt to the water. Taste each layer.
If it's your first time making polenta, don't stress if it sticks to the bottom, but don't wander too far from the stove, as it burns quickly.
In the oven, don't turn the heat up too high. 200°C is enough; otherwise, it burns on the edges and stays wet in the middle.
Substitutes and adaptations
You can use any salty cheese: telemea, burduf, cottage cheese mixed with salt, or even urda if you want a lighter version.
For a creamier taste, mix a tablespoon or two of sour cream with the cheese.
If you don't want margarine, you can substitute it with butter (it turns out better). I don't recommend oil; it doesn't bind properly.
For a gluten-free version, be careful with the type of cornmeal (some are processed in factories where wheat flour is also made). Read the packaging if you're on a diet.
Variations
You can add some slices of smoked sausage, ham, or sautéed mushrooms between the layers.
With the cheese, you can mix in a bit of grated cheese so it melts when you cut the slice.
If you like it with beaten eggs on top, you can pour 2-3 beaten eggs over the last layer before putting it in the oven. It turns out like a soufflé.
Serving ideas
It goes well with pickles, cucumbers, or bell peppers to cut through the richness.
A salad of green onions, radishes, or even tomatoes if it's their season.
On the side, a jug of buttermilk or a cold yogurt for those who want to cut the richness of the cheese and fat.
It also pairs well with a green soup as a first course if you want a full meal.
Frequently asked questions
1. What kind of cornmeal works best?
I use regular cornmeal, not instant and not too fine. The coarser kind holds better for layering, and the final texture is more pleasant. If you use instant, it turns out too soft, like a cream, not slices.
2. Can I use unsalted cheese or cottage cheese?
Cottage cheese works only if you mix it with salt and some telemea; otherwise, it's too bland. I don't recommend just urda, as it won't give you that authentic taste.
3. Is margarine a must, or can I use butter?
Butter works very well too, I actually recommend it if you have the budget and want something healthier. Just don't let it burn too much in the oven, as it gives a bitter taste.
4. Can it be made without eggs?
Yes, absolutely. The fried eggs are just for serving; you can leave them out without any problems if you're fasting or have allergies.
5. Can I make it a day in advance?
Sure, but keep in mind that it hardens a bit in the fridge. When reheating, add a tablespoon of milk or water so it doesn't dry out too much.
6. Can I make it directly in small portions, in individual molds?
Yes, with the note that the baking time is cut in half. Put them in muffin tins or ramekins, but be careful with the margarine so it doesn't drip.
Nutritional values (approximately, per serving)
If I divide it into four portions: about 500-550 kcal per serving, depending on how much margarine you use and what type of cheese (if it's fattier, the calories go up). The cornmeal has complex carbohydrates, the cheese and eggs provide fats and proteins, and the margarine/butter makes the whole combination richer, so it's not exactly diet food, let's be serious. It has some calcium thanks to the cheese, plus protein from the eggs. Nutritionally speaking, it's not daily food if you're on a diet, but if you want something filling and warm, it works great from time to time. If you want a lighter version, reduce the margarine by half and use lower-fat cheese, but don't expect the same taste.
How to store and reheat
If you have leftovers (though it rarely happens), put it in a container in the fridge; it lasts about 2-3 days. When reheating, the best way is to put it in the oven (covered with foil, so it doesn't dry out) or in the microwave with a tablespoon of milk or water on top. Don't reheat it directly on the stove, as it sticks to the pan and becomes like a sole. It even works great cold, with a tangy salad if you don't have time to heat it up. And, as a bonus, if you have leftovers, you can cut them into cubes and quickly fry them in a pan; it turns into a kind of "polenta croutons" with cheese, perfect for snacking with coffee the next day.
That's the story of my polenta "cake" – and if you make it twice, you'll know by eye how much cornmeal to put and how much cheese to throw between layers, based on what you like best.