Sheep pastrama with polenta

Sheep pastrama with polenta – a traditional Romanian recipe, full of flavor and character, perfect for cool days or for moments when you want to enjoy a comforting dish. With a combination of textures and flavors, this dish will bring joy to your table. Let's get started!

Preparation time: 15 minutes
Cooking time: 40 minutes
Total time: 55 minutes
Servings: 4

Ingredients:
- 1 kg of sheep pastrama (ready-made)
- 3 tablespoons of oil (preferably sunflower or olive oil for a delicate flavor)
- 300 g of cornmeal
- 1 liter of water
- Salt, to taste

Preparation:

1. Preparing the pastrama: Start by cutting the sheep pastrama into suitable pieces, about 5 cm. This will help with even cooking. In a deep pot, add the 3 tablespoons of oil and heat it over medium heat. Once the oil is hot, add the cut pastrama and fry for 5-7 minutes, stirring occasionally, until it starts to develop a light golden crust.

2. Boiling the pastrama: Add a cup of water to the pot and let the pastrama simmer over low heat. Cover the pot with a lid and let it cook for about 20 minutes, allowing the flavors to combine and the pastrama to become tender. Don’t forget to check occasionally and stir to prevent sticking.

3. Preparing the polenta: In another pot, add 1 liter of water and a teaspoon of salt, then bring to a boil. When the water is boiling, start pouring in the cornmeal gradually, stirring constantly with a whisk or wooden spoon to prevent lumps. Continue stirring for 15-20 minutes, until the polenta becomes thick and easily pulls away from the sides of the pot. If you prefer a creamier polenta, you can add a tablespoon of butter or sheep cheese during cooking.

4. Serving: Once the pastrama is cooked and the polenta is ready, take a large platter and lay down a layer of polenta. On top, place the browned pieces of pastrama. You can garnish the plate with a few fresh parsley leaves or chili peppers for an extra splash of color and flavor.

Helpful tips:
- Make sure the pastrama you choose is of good quality, preferably from a trusted butcher. The final taste greatly depends on the basic ingredients.
- Instead of water, you can use meat broth to add extra flavor to the polenta.
- If you want a lighter version, you can use chicken or turkey pastrama, which will cook faster and is less fatty.

This sheep pastrama with polenta recipe is not just a delicious dish, but also an excellent choice to gather the family around the table. Enjoy this traditional combination and savor authentic flavors!