Mămăligă with sheep cheese and tocăniță

Cheese and Polenta Tochitura - a traditional, comforting recipe full of flavors

Who doesn't know tochitura? This dish, symbolic for festive meals or moments of indulgence, is an explosion of tastes and textures that combines succulent meat with creamy cheese and warm polenta. In this guide, I will share with you my way of preparing this delicacy, step by step, to help you achieve a perfect result every time. Let's venture into this delicious recipe!

Total preparation time: 1 hour
Preparation time: 20 minutes
Cooking time: 40 minutes
Number of servings: 4-6

Ingredients needed for tochitura:
- 500 g pork (boneless chop or pork shoulder)
- 6 semi-smoked sausages
- 200 g smoked bacon
- oil for frying (a few tablespoons)
- 6 cloves of garlic
- salt and pepper to taste

Ingredients needed for polenta:
- 2 cups cornmeal (about 300 g)
- 6 cups water (about 1.5 liters)
- 1 tablespoon butter
- salt to taste

Preparing the tochitura:

1. Preparing the ingredients:
Start by cutting the pork into pieces slightly larger than a walnut. This will help with even cooking and retain the meat's juiciness. Cut the sausages into large pieces and the bacon into wide strips. Crush the garlic, which will add an unmistakable flavor to the dish.

2. Frying the bacon:
In a cauldron, add a little oil (about 2 tablespoons) and place it over medium heat. Add the chopped bacon and let it melt, allowing the fat to render out. It's important not to rush this process, as the flavors develop slowly.

3. Adding the meat:
When the bacon starts to turn golden, add the pork cubes. Stir occasionally, ensuring they brown evenly. Cooking the meat will take about 15-20 minutes. Here, you can add a pinch of salt and pepper to enhance the flavors.

4. Adding the sausages:
Once the meat is nearly done, add the sausage pieces. Let everything brown for 5-10 minutes, allowing the sausages to release their flavors.

5. Finishing the dish:
Turn off the heat and add the crushed garlic. Mix well to evenly distribute the flavors. Taste and adjust with salt and pepper to your liking. The tochitura is now ready to be enjoyed!

Preparing the polenta:

1. The basic ingredients:
In another cauldron, place the cornmeal, water, salt, and butter. Mix well to avoid lumps.

2. Boiling the polenta:
Place the cauldron over medium heat and cover it with a lid. Let the polenta boil for 5 minutes. Then, lift the lid and stir with a whisk, ensuring there are no lumps. Cover again and let it boil for another 10 minutes.

3. The final mix:
After 10 minutes, stir again and cover. Let the polenta boil for another 5 minutes. When the polenta pulls away from the sides of the pot, it's done! Turn it out onto a platter.

Serving:
Serve the tochitura hot, alongside the polenta. Don't forget the cheese, which adds a creamy note and intense flavor. A cup of sour cream is also a perfect accompaniment.

Helpful tips for a perfect result:
- Use quality pork for a richer taste.
- Ensure the garlic is fresh; it will give a stronger aroma to the dish.
- If you prefer a less fatty version, you can replace the bacon with lardons, but the taste will differ.

Nutritional benefits:
Tochitura is an excellent source of protein due to the pork and sausages, while polenta, being a corn-based food, provides complex carbohydrates essential for energy. Additionally, garlic has antioxidant and anti-inflammatory properties, making this dish not only delicious but also nutritious.

Frequently asked questions:
1. Can I use beef or chicken?
Of course! Tochitura can be adapted to personal preferences. Beef will be leaner, while chicken will offer a lighter option.

2. What other side dishes can I use?
Besides polenta, you can serve tochitura with mashed potatoes or grilled vegetables, which add a fresh note.

3. Can I prepare tochitura in advance?
Yes, it can be prepared a day ahead and reheated for serving. The flavors meld better.

4. What drinks pair well with this dish?
A full-bodied red wine or a craft beer are excellent choices to accompany tochitura.

Personal story:
This tochitura recipe reminds me of Sunday meals with my family. I loved helping with the cooking, and the smell of fried meat and garlic filled the house every time. It’s a dish that brings people together, and every meal becomes a special occasion.

Possible variations:
You can experiment with different types of sausages or add vegetables like carrots or peppers to enrich the dish. Another delicious variation would be to add a splash of white wine during cooking to intensify the flavors.

In conclusion, cheese and polenta tochitura is a dish that not only satisfies the taste buds but also combines tradition with moments of conviviality. I encourage you to try this recipe at home, enjoy every step, and most importantly, share this experience with your loved ones. Enjoy your meal!