Baked Polenta

Name: Baked Polenta - Rica P.
Ingredients: For Polenta: 400ml milk; 2 cups water; a pinch of salt; 2 and a half cups cornmeal; 50g butter. For layers we need: 600g smoked pork belly without bone; 2 tablespoons oil; 250g slightly salted sheep cheese; 6 eggs; a few sprigs of fresh parsley; sour cream for serving.

Appetizers - Baked Polenta by Rica P. - Recipia

Baked Polenta with Smoked Bacon, Cheese, and Eggs When I crave something hearty made from simple ingredients, I prepare this baked polenta. It’s made in layers with soft polenta, smoked pork belly, sheep's cheese, and eggs on top. After baking, the polenta sets, the cheese melts nicely, and the eggs cook on the surface layer. It can be served immediately with sour cream, but it's also delicious cold after it has completely cooled down. Quick Info Total time: not specified in the original recipe. Include the time for preparing the polenta and frying the bacon, plus 30-35 minutes for baking. Preparation time: not specified. Cooking and baking time: 30-35 minutes in the oven after preparing the ingredients. Servings: the exact number is not specified; the quantity is suitable for a family-sized baking dish. Difficulty: easy. Recipe type: main dish, suitable for lunch or dinner. Ingredients For the polenta: 400 ml milk 2 cups water A pinch of salt 2 and a half cups cornmeal 50 g butter, for greasing the dish and for the polenta, as per the ingredient list For the layers: 600 g smoked pork belly, boneless 2 tablespoons oil 250 g sheep's cheese, slightly salty 6 eggs A few sprigs of fresh parsley For serving: Sour cream The sheep's cheese and bacon are already salty, so it's best to keep the salt in the polenta to the specified amount. If the cheese is saltier than usual, no additional salt is needed in the layers of the dish. Preparation method 1. Prepare the polenta base Put the milk, water, and a pinch of salt in a pot and bring to a boil. The milk and water mixture makes the polenta creamier than if it were made with water alone. Once the liquid begins to boil, gradually add the cornmeal while continuously whisking to prevent lumps from forming. Continue until the polenta is cooked and has the right consistency to spread in the dish. 2. Fry the bacon While the liquid for the polenta is heating, slice the smoked bacon. Put the 2 tablespoons of oil in a pan and add the slices of bacon. Fry them briefly just to heat them up and give them a slight browning. There's no need to cook them for long since the smoked bacon already has the necessary flavor and preparation for the recipe. 3. Prepare the baking dish Grease the dish with butter. It's important that the butter covers the bottom well, as the first layer of polenta goes directly into the dish. When the polenta is ready, use a silicone spatula to take some and spread a layer on the bottom of the dish. It doesn't have to be perfectly even, but it should cover as much surface area as possible. 4. Form the layers On top of the polenta layer, place the fried bacon. Distribute the pieces as evenly as possible so that each serving has some smoked meat. Next, add the sheep's cheese. You can crumble it or cut it into pieces, depending on its consistency. The cheese is placed over the bacon and forms the layer between the polenta and the eggs. 5. Add the eggs Crack the 6 eggs over the cheese layer. Arrange them so that they are distributed as evenly as possible across the surface. There's no need to mix them. They will cook directly above the layers and remain visible when served. 6. Bake the polenta Place the dish in the preheated oven at 175-180 degrees Celsius. Let it bake for 30-35 minutes. About 5 minutes before you take the dish out, sprinkle the fresh parsley on top and leave it in the oven for another 5 minutes. This way, the parsley retains its flavor and color better than if it were added at the beginning. The baked polenta can be served warm or cold, with sour cream. Why I make this recipe often It's a practical recipe when I want a filling dish without many complicated steps. The polenta is prepared quickly, and the rest of the ingredients are placed directly in the dish. The smoked bacon and cheese provide enough flavor, while the eggs complete the dish without needing additional sauces. I also like that it can be served in two ways. When warm, it is softer and easier to scoop with a spatula. After cooling, the layers set and are easier to cut. If there are leftovers, it can be served at the next meal as well. Tips and variations Tips Add the cornmeal gradually, not all at once. Continuous whisking is the step that helps achieve lump-free polenta. Don’t add too much salt at the beginning. The milk serves only to contribute to the texture of the polenta, while the smoked bacon and sheep's cheese can already be quite salty. When greasing the dish with butter, cover the edges as well, not just the bottom. The polenta will come out more easily after baking. The eggs are added last, on top of the cheese, and are not mixed into the mixture. This way, each serving will have the egg layer on top. The oven should be preheated to 175-180 degrees before placing the dish inside. The 30-35 minutes are counted from the moment the dish enters the heated oven. Substitutions If you don't have sheep's cheese, it can be replaced with a salty cheese with a similar texture. However, the final taste will be different, as sheep's cheese has a more intense profile. The bacon is specified in the original recipe as boneless and smoked. If you use a piece with a bone, the actual amount of meat will be less, and slicing and distributing it in the dish will be more difficult. For serving, sour cream remains the simplest choice and is added separately after baking. Variations You can make the bacon layer thinner or thicker, depending on how hearty you want the dish to be. The base amount remains as indicated in the recipe. If you want to make portions easier to separate, allow the baked polenta to cool slightly before serving. When taken straight out of the oven, the layers are softer. Another option is to serve the dish cold. After cooling, the polenta firms up, and the pieces can be portioned more clearly. Serving ideas Serve each portion with sour cream. The dish can be placed directly on the plate while hot or can be cut after it has cooled. For a simple meal, the baked polenta is sufficient as a main dish. The parsley sprinkled at the end adds freshness and complements the smoky flavor of the bacon. Frequently asked questions Can the polenta be made with water instead of milk? The recipe uses 400 ml of milk and 2 cups of water. The milk contributes to the texture of the polenta, so replacing it with water will change the result. For this variation, keep the proportions from the ingredient list. How long should the bacon be fried? Not long. The bacon is sliced and briefly fried in the 2 tablespoons of oil before being placed in the dish. The goal is to heat it and give it a slight browning. Should the eggs be beaten before placing them in the dish? No. In the original recipe, the eggs are placed whole over the cheese layer. They cook directly in the oven. Can the dish be served cold? Yes. The baked polenta can be served both warm and cold. When warm, it is softer, while when cold, it is easier to cut and portion. When is the parsley added? The fresh parsley is sprinkled about 5 minutes before the baking is finished, then the dish is left in the oven for another 5 minutes. Nutritional values The estimates below are approximate and do not include the sour cream served separately. Values may vary depending on how fatty the bacon is, the type of sheep's cheese, the size of the eggs, and the size of the cups used for the cornmeal and water. If the dish is divided into 6 servings, one serving may contain approximately: 550-650 kcal 35-40 g protein 40-45 g carbohydrates 30-40 g fat The sour cream added at serving increases the caloric intake and fat content. The bacon, cheese, eggs, butter, and oil are the main sources of fat and protein, while the cornmeal provides most of the carbohydrates. Storage and reheating After cooling, cover the dish and store it in the refrigerator. It is best consumed shortly after, as it contains meat, eggs, and cheese. Portions can be reheated in the oven, in a covered dish, until warm. They can also be heated separately, but the texture of the polenta may become firmer. If you choose to serve it cold, let it sit at room temperature for a few minutes before portioning, so the layers are not too hard. Sour cream is added only at serving.

Baked Polenta

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