Layered Polenta (Shut Up and Eat - Multicooker)
Layered Polenta, also known as "shut up and swallow," is a perfect recipe when you want to use polenta, cheese, and meat in a single dish. I prepared it in a multicooker, using turkey thigh and browned smoked sausages beforehand. The second time, I paid more attention to boiling the cornmeal and left the polenta a bit softer. This was a good choice because it binds enough during baking, and the cheese added directly into the polenta gives it a creamier consistency. Quick Info Total Time: not specified exactly in the recipe Preparation Time: approximately 15 minutes for browning the meat and sausages, plus the time needed to boil the polenta and assemble Cooking and Baking Time: about 20 minutes in the multicooker, on the BAKE function, at 180 degrees Servings: the quantity is sufficient for several servings; the exact number depends on their size Difficulty: medium Recipe Type: main dish or warm appetizer with polenta, prepared in a multicooker Ingredients Polenta made from: 1 cup cornmeal 5-6 cups water salt, to taste 1 deboned turkey thigh 4 pieces of smoked sausages 300 g Sofia cheese 200 g sheep cheese 3 eggs 100 g butter 1-2 tablespoons of oil, for browning the meat and sausages Preparation Method 1. Boil the polenta Put water in a pot and add salt to taste. When it starts to boil, gradually pour in the cornmeal while stirring to avoid lumps. Let the polenta cook until the cornmeal swells and absorbs the water. For this recipe, the polenta should remain soft and flowy, but still hold together. Do not let it become too hard, as it will thicken further during baking. 2. Prepare the meat and sausages Cut the turkey thigh into strips, and slice the smoked sausages. Pour 1-2 tablespoons of oil into the multicooker pot, add the turkey and sausages, and select the FRY program for about 15 minutes. Turn or stir the ingredients occasionally until they are nicely browned. Remove the meat and sausages to a plate or bowl. The multicooker pot should be washed before baking and prepared again for assembling the dish. 3. Prepare the cheeses Grate 200 g of cheese and the sheep cheese. Mix them in a bowl so that the cheeses are evenly distributed in layers. The remaining 100 g of cheese will be added to the hot polenta. 4. Incorporate cheese into the polenta When the polenta reaches the desired consistency, pour it hot into a bowl. Add the butter and the remaining 100 g of cheese. Stir until the butter and cheese melt, and the mixture becomes homogeneous and creamy. It is important that the polenta is still hot at this point for the cheese to incorporate easily. 5. Form the layers Grease the multicooker pot with a little butter or oil. Place half of the polenta in the pot and spread it as evenly as possible. Add half of the cheese and sheep cheese mixture, then layer the turkey thigh and sausage slices. Continue with the remaining polenta, then finish with the grated cheese and Sofia cheese. The order of the layers can be adjusted, but it is helpful for the polenta and cheese to be distributed as evenly as possible. 6. Add the eggs On the last layer, make a few indentations with a small ladle and wet them. Crack an egg into each indentation. Sprinkle a little grated cheese on top. This will brown during baking and complete the top layer. 7. Bake the dish Select the BAKE function from the MENU and set the temperature to 180 degrees for 20 minutes. Bake until the eggs are cooked. If you prefer the yolk softer, check the dish towards the end of the time; for more well-cooked eggs, let the baking finish completely. Serve the layered polenta hot. Why I make this recipe often It's a practical option when you have leftover polenta or want to prepare a hearty dish without cooking the side, meat, and cheese separately. Additionally, the ingredients fit easily into the multicooker, and the dish can be served directly from the pot. I particularly enjoy the texture of the polenta with melted cheese inside. It is creamier than regular polenta but still holds together well after baking, making it easy to portion. Tips The polenta should be softer than what you'd prepare for serving plain. If it's too hard, it will be difficult to spread in the pot, and the final dish may turn out dry. Add the butter and cheese while the polenta is hot. This way, the ingredients melt and distribute better. The meat and sausages should be browned before assembly. The BAKE program is primarily used for baking the layers and eggs, not for cooking the meat from scratch. The multicooker pot should be washed after browning the meat before starting the assembly. This way, the layers can be placed more easily, and the dish won't mix with the leftover frying bits. Substitutions The turkey thigh can only be replaced if you maintain the same preparation idea and use meat cut into strips that can be browned before assembly. However, the original recipe uses deboned turkey thigh. Sofia cheese and sheep cheese are the cheeses used in the recipe. If making a substitution, it is helpful for the chosen cheese to melt or distribute well between layers. The quantities in the basic recipe remain as indicated above. Variations You can change the order of the layers depending on how you want to distribute the polenta, meat, and cheese. In the presented version, the meat and sausages are placed between the two layers of polenta. The eggs are cracked directly on the last layer and baked along with the dish. The indentations made with the ladle help keep the eggs in place. Serving Ideas Layered polenta is served hot, immediately after baking. It can be placed on the table as a main dish or as a warm appetizer, cut into portions. Frequently Asked Questions Can I use more or less polenta? Yes, the polenta can be prepared in the desired quantity. The recipe used one cup of cornmeal and 5-6 cups of water. It is important to maintain the soft and cohesive consistency so that the polenta can be spread in layers. How long should I brown the turkey thigh and sausages? Browning is done on the FRY program, for about 15 minutes. The time may vary depending on the multicooker and the size of the meat strips, but the ingredients should be nicely browned before being placed in the pot. Why is cheese added to the polenta? Melted cheese changes the texture and makes it creamier. For this step, the remaining 100 g of cheese is used after 200 g have been mixed with the sheep cheese for the layers. Can I bake the dish without eggs? The eggs are part of the original recipe and are baked directly on the last layer. If omitted, the dish can still be baked, but it will not have the same structure on top. How can I tell when it’s done? It is done when the eggs are cooked, and the top layer has warmed and browned slightly. For fully cooked eggs, let the BAKE program finish. Nutritional Values The values are estimated, as the weight of the turkey thigh, the size of the sausages, and the exact number of servings are not specified. For one serving, if the dish is divided into approximately 6 servings, the estimates are: 750-950 kcal 35-45 g protein 45-60 g carbohydrates 45-60 g fat Most of the fats and calories come from cheese, sheep cheese, butter, and sausages. The polenta mainly contributes carbohydrates, while turkey and eggs provide protein. Values can vary significantly depending on how fatty the sausages are and the portion sizes. Storage and Reheating Store leftovers in the refrigerator in a covered container. The dish is best consumed hot, and reheating should be done until it is heated through. A portion can be reheated, but the eggs and the layer of polenta may slightly change texture after refrigeration. For this reason, it is best served fresh, immediately after baking.
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