Traditional Bulz Ciobănesc: Baked Polenta with Brânză de Burduf

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Bring the water and salt to a boil. Rain in the coarse cornmeal while whisking, then cook over low heat for 25-30 minutes, stirring, until the mămăligă is very firm and pulls from the pot.

Ingredients quick view

1 1/2 cups coarse cornmeal

5 cups water

1 teaspoon salt

200g brânză de burduf, crumbled

2 tablespoons butter or lard, for brushing

Sour cream, for serving

4 fried eggs or crisp bacon, optional

Tips quick view

Use fresh brânză de burduf for the characteristic molten center.

Cook the mămăligă firm enough to seal completely around the cheese.

Turn the individual parcels as they grill or bake so several sides brown.

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