Bulz (Cheese Dumplings)

We start by preparing the sausage, which we fry in a hot pan until it becomes golden and crispy. The savory smell of the fried meat will fill the kitchen and create a pleasant atmosphere. Meanwhile, we put water to boil in a pot, adding a teaspoon of salt to flavor the broth. When the water starts to boil vigorously, we gradually pour in the cornmeal, constantly stirring with a whisk or spatula to avoid lumps. It is important to cook the polenta on low heat, letting it boil for about 15 minutes until it becomes a thick, viscous paste.

After it has boiled, we use a wooden spoon to mix the polenta well with the remaining water, so that we obtain a fine and homogeneous texture. We then place the pot back on the heat, allowing the polenta to boil for a few more minutes to thicken and achieve the perfect consistency. We carefully turn it out onto a wooden or plastic board, cutting it into fist-sized pieces.

On a greased aluminum foil, we place the cut pieces of polenta and press them lightly to form slices about 2 cm thick. In the middle of each slice, we add a generous portion of cheese, which will melt easily in the oven, and a piece of the fried sausage, adding extra flavor. After preparing all the ingredients, we form balls from the polenta, shaping them into rounds, and place them in a greased baking tray.

We preheat the oven to 180 degrees Celsius and place the tray in for about 15 minutes. The polenta will become slightly browned and crispy on the outside, while the cheese will melt, creating a delicious dish. These balls are served warm, alongside sour cream, yogurt, or clotted milk, depending on everyone’s preferences. For an even more enjoyable culinary experience, we can grill them over hot coals, giving them a smoky flavor and an irresistible texture that will delight any gourmet. This simple yet flavorful recipe will surely be a hit on any family’s table.