Be quiet and swallow

Name: Be quiet and swallow - Savina K.
Ingredients: 2 cups of milk 2 cups of water 2 cups of cornmeal 1 teaspoon of salt 50 g of butter 150 g of mixed telemea cheese 1 homemade sausage 4 eggs 50 g of cheese sour cream for ser

Children - Be quiet and swallow by Savina K. - Recipia

Polenta with cheese, sausages, and eggs is a hearty recipe made in a multicooker, using simple ingredients. I started with a recipe proposed by Simona and adapted it for the appliance I had on hand. The polenta is cooked directly in the pot, then layered with sausage, telemea cheese, and cheese. Finally, the eggs are baked in small indentations made in the layer of cornmeal. Quick Info Total Time: not specified exactly; the multicooker programs sum up to 60 minutes, plus the time for ingredient preparation Preparation Time: variable, depending on the preparation of the sausage and cheese Cooking Time: 30 minutes for polenta and 30 minutes for baking Servings: not specified in the original recipe; the dish contains 4 eggs and can be portioned into 4 pieces Difficulty: easy to medium Recipe Type: hearty dish in a multicooker, suitable for lunch or dinner Ingredients 2 cups of milk 2 cups of water 2 cups of cornmeal 1 teaspoon of salt 50 g butter, divided between the polenta and greasing the pot 150 g mixed telemea cheese, crumbled 1 homemade sausage, fried and sliced 4 eggs 50 g cheese Sour cream, for serving, optional Preparation Method 1. Prepare the ingredients before starting the multicooker. Crumble the telemea, grate or prepare the cheese, and fry the sausage. Once browned, slice it. There’s no need to slice it too thin, as it will be layered between the polenta. 2. Place the milk, water, and salt in the multicooker pot. Plug the appliance into the power source and select the FRY program for 30 minutes. 3. When the liquid begins to boil, gradually add the cornmeal. Sprinkle a little at a time and stir vigorously after each addition to prevent lumps from forming. A spatula works well, and a silicone whisk can be useful for mixing. 4. Once all the cornmeal is incorporated, you can put the lid on the pot. The polenta should be stirred occasionally during the program. At this stage, it shouldn’t stick to the pot’s walls, but it’s good to check the consistency and stir a few times. 5. At the end of the 30 minutes, add the butter and stir until it melts completely and incorporates into the polenta. 6. Turn the polenta out onto a platter. Wipe the pot walls with an absorbent paper towel, then grease the inside with a little butter. 7. Place a layer of polenta in the greased pot. Arrange the sausage slices on top, then cover them with a second layer of polenta. 8. Add the crumbled telemea and cheese, then finish with the last layer of polenta. The layers don’t need to be perfectly even; it’s enough to cover the ingredients underneath as best as possible. 9. Moisten a ladle with water and gently press it into the layer of polenta to create four indentations. In each indentation, crack an egg. 10. Place the pot in the multicooker and plug the appliance into the power source. From the MENU button, select the BAKE program. Set the time to 30 minutes using the COOKING TIME button, and the temperature to 180 degrees from the TEMPERATURE button. 11. When the time is up, unplug the appliance and remove the pot. Portion the polenta with a silicone or wooden spatula to avoid scratching the pot’s interior. Serve the dish warm, plain or with sour cream. Why I Make This Recipe Often It’s a suitable dish when I want something hearty but don’t feel like preparing multiple separate dishes. The polenta, sausage, cheese, and eggs all go into the same pot, and the multicooker takes care of the two important stages: boiling and baking. Additionally, the ingredients are easy to prepare, and portions can be cut directly from the pot after baking. Tips and Variations Tips Add the cornmeal only after the milk and water have started to boil. If you add it all at once, the mixture may not homogenize easily and lumps may form. Stir well at the beginning of the boiling process when the cornmeal hydrates. Once the polenta has thickened, it’s enough to check it and stir occasionally as indicated in the recipe. Telemea cheese is already salty, so the salt is only added to the liquid before adding the cornmeal. The amount in the recipe can be kept as is. When forming the indentations for the eggs, press just enough to create space for the eggs without reaching the bottom of the pot. After baking, let the dish sit for a few minutes before portioning. It will cut more easily, and the layers will stay better arranged. Substitutions Mixed telemea cheese can be used as is, without further modifications. Cheese is added for the cheese layer and can be prepared grated or cut into small pieces for easier distribution. The homemade sausage is the one used in the original recipe. If you have a fattier one, fry it first and let the excess fat drain before layering. Sour cream is not mandatory. It is served separately after baking. Variations You can make the layers thinner or thicker, depending on the shape of the pot and how tall you want the dish to be. The important thing is to keep the order: polenta, sausage, polenta, cheese, and the last layer of polenta. If you want the eggs to be more visible on the surface, make the indentations a little wider. The number remains the same, four, one for each egg. For a more uniform result, you can spread each layer with a spatula before adding the next one. There’s no need to press the polenta down firmly. Serving Ideas Serve the polenta warm, cut into portions, with sour cream on the side. The dish is already hearty due to the sausage, cheese, and eggs, so it doesn’t need a separate side dish. Frequently Asked Questions Can I make the polenta without the FRY program? In the original recipe, the polenta is made using the FRY program set for 30 minutes. If your appliance has a different name for heating or frying, use the program that allows boiling the liquid and stirring the polenta in the pot. When is the cheese added? The cheese is added along with the telemea in the layer between the polenta. The ingredient list specifies 50 g of cheese, so it’s best to prepare it before assembly. Can I put raw sausage between the layers? The recipe specifies that it should be fried first, then sliced. It should not be placed raw in the pot. Can I skip the sour cream? Yes. The sour cream is mentioned as optional and is only served at the end, according to preference. How do I portion the dish without scratching the pot? Use a silicone or wooden spatula. Avoid metal utensils, especially if the multicooker pot has a non-stick coating. Nutritional Values The values below are estimates for the entire recipe and depend on the type of milk, the fat content of the sausage, the telemea, and the size of the eggs. For the entire dish: Calories: approximately 3,000–3,300 kcal Protein: approximately 120–135 g Carbohydrates: approximately 240–270 g Fat: approximately 160–180 g If the dish is divided into 4 portions, one portion may have approximately 750–825 kcal, 30–34 g protein, 60–68 g carbohydrates, and 40–45 g fat. The estimate includes butter, cheeses, eggs, and sausage, but does not include sour cream served separately. Storage and Reheating Store leftovers in a sealed container in the refrigerator and consume within 1–2 days. The dish can be reheated in the multicooker or in the microwave, in individual portions. The eggs and polenta may slightly change texture after cooling, and the top layer will not be as fresh as when taken out of the appliance. For this reason, the recipe is best served warm on the day it is prepared.

Be quiet and swallow

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