Mamaliguta is prepared:
In a cauldron we put water and salt and put it on the fire.
Stir continuously and let it cook over low heat.
In the Romanian bowl we put a little oil. We grease the bowl, we add a layer of polenta, we sprinkle the bellows cheese in the pieces and we cut the milk core into slices,
Add the last layer of polenta, sprinkle the grated Parmesan cheese on top and put the dish in the oven for 20 minutes.
In a frying pan, prepare the stitches, and when the polenta from the oven is ready, add them on top.
Salts with bellows cheese
Everyone loves saltines. Whenever we are at a party, they are the first to be consumed, even if there are many other more enticing dishes on the table.
And the effect is guaranteed if the saltines are made at home. What else do they have? It is impossible not to realize, according to taste. First of all, it lacks that rather distinct taste, of chemicals, that the ones from the trade have. And it is replaced with a cheese one. I appreciate the bellows cheese, because it is more flavorful. Secondly, the taste of frying in oil disappears, which should not exist anyway, as the saltines are baked in the oven.
Ingredients saltines with bellows cheese
25 g of yeast dissolved in half a glass of milk
250-300 gr cheese (telemea, bellows. Choose a hot, flavored cheese)
How to make bellies with bellows cheese
The flour is mixed with the yeast dissolved in milk. Fidget. Add sour cream and an egg on top. Mix well.
Add the oil and grated cheese.
A hard shell is made. Let it cool for an hour.
Spread the dough in the form of thin sheets.
You can cut either strips or with special shapes. Grease with egg and sprinkle with sesame seeds
Baked polenta with cheese and omelet
200 g grated cornstarch, 1 teaspoon grated salt, 1 liter of water, 1-2 teaspoons garlic powder or 4-5 cloves of finely chopped garlic, 1 tablespoon oil, 2 eggs, 50 g butter, 200 g of crushed or sliced garlic bellows, 25 g of parmesan, 100 ml of sweet milk.
Difficulty: low | Time: 50 min
Quick recipe for polenta with cheese in fir bark
Polenta, bellows cheese or fir bark, ham and eggs. The combination of flavors and textures makes you think of a mountain top and shepherds' sheepfolds. It is the perfect preparation for the cold winter periods and you can enjoy its unmistakable taste at any of the main meals of the day. Here is one of the quick recipes to cook polenta with cheese in fir bark in your kitchen:
- 0.5 kg of Malay
- 150 g ham, bacon, kaizer, sausages
- 200 g cheese in fir bark
- 4 eggs
- 50 g butter
- oil, sour cream, salt, pepper, hot pepper.
Method of preparation: First of all, take the eggs out of the fridge at least 15-20 minutes before cooking them, otherwise you risk breaking the shell. Boil soft-boiled eggs and make a mixture of: mashed eggs with a fork, ham, bacon, kaizer and finely chopped sausages and cheese in fir bark. Then make a soft polenta and let it cool after you put it on a flat plate. When it is still hot, divide the polenta in half and form two balls. Make a hole in them and fill the space with the mixture you made before. Keep a part of the polenta so that you can make a kind of cover for each ball. Grease a pan with butter and put the polenta in the preheated oven at 180 degrees. When ready, enjoy the taste with a hot pepper and a tablespoon of sour cream.
Peppers stuffed with bellows cheese
Wash the porous dill and chop finely. Peel a squash, grate it and chop finely. Wash the peppers, cut the ends with a lid-shaped tail and clean the seeds.
Put the butter in a bowl, which must be at room temperature and add the bellows cheese then mix until smooth. Fill a pepper with this composition.
In the rest of the composition - to be peppers with as many fillings as possible - add 1 tablespoon of paprika and pepper to taste. Mix the composition until smooth and divide in two.
In half of the composition add very finely chopped onion, then mix until smooth. This composition is used to fill a bell pepper.
The remaining part of the composition is put in a bowl, and over it add finely chopped dill and mix until smooth.
The stuffed peppers are wrapped in tight food foil and put in the fridge until the next day, when they are cut into slices and can be served as an appetizer. The composition can remain the same for all peppers, only with onions, but for a greater effect you can add different spices.
Fusilli with chicken, vegetables and bellows cheese in milk
Wash the chicken breast, then wipe with absorbent towels. Cut into suitable cubes.
Wash the peppers and cut into strips. Peel an onion and cut it into juliennes. Cut the hot pepper into rounds.
Heat the oil in a saucepan and add the meat. Leave to whiten well, then remove to a plate. Add the vegetables, mix and leave until slightly softened. Add the meat and spices, including sliced garlic. Stir again and leave on the fire for a few minutes.
Pour the milk, then the pasta. Stir gently and cover the pan and simmer for 15 minutes. Check if the pasta is cooked, leave it for a while, then add the bellows cheese. Homogenize, season with salt to taste, then turn off the heat. Add the cheese slices on top. Leave the pan covered until serving.
Shepherd's bulz with bellows cheese
The shepherd's bullet with bellows cheese reminds me of summer evenings, when I went with my grandparents to the sheep "row", which meant that from spring to late autumn, the sheep went to the mountains and every villager who had given sheep to shepherd, he went for the milk. That was based on the number of sheep, they were doing some calculations, but I don't know exactly. It is certain that some went twice for milk, others 10 times.
Sometimes you would stay there for 6-7 hours and it was necessary for the villager to bring food to the shepherds, plus you had to eat something.
It was so beautiful that I fondly remember those nights spent milking sheep and it could not be otherwise, for the child who came from the city between the blocks.
When they made polenta, I always whispered to my grandmother to make a bulz, as if they weren't ready enough. And I seem to see her still taking the almost hot polenta in her palm, making that ball and actually throwing it into the embers, satisfying my appetite.
What we find in some restaurants under the name of bulz, is just a layered polenta, which is much easier to make and has nothing to do with bulzul.
Ingredients for shepherd's bulz with bellows cheese:
- 350 g cornmeal
- 1 l of water
- Salt to taste
- 300 g of bellows cheese
- Serving cream
Preparation of shepherd's bulz with bellows cheese:
Bring the salted water to a boil, when the water starts to boil, pour the cornmeal into a thin layer, stirring constantly. Boil for about 15 minutes and then let it cool. A thicker polenta will come out.
Divide both the polenta and the cheese into 4 equal parts and form some polenta balls in which we will put the cheese. I took a foil that I put in my palm and then I put the polenta, cheese and then with the help of the foil I shaped.
We let them dry a little on the surface on a plate, so as not to get caught and to handle them more easily on the grill.
then we put them on the hot grill and greased with oil, until they take on color.
Serve with sour cream. Simple, tasty and with an exceptional taste. But I don't hold you back, I let you get to work, not before I wish you good luck and good appetite!
Polenta cheese balls
I never liked it polenta with cheese and cream as I liked in task with Ilinca, and I see that now, at baby number 2, the passion is repeated :)) Here is an idea of small and nice appetizers: polenta balls with cheese. You can use any cheese * that melts nicely: cheese, mozzarella, smoked cheese and so on, and we serve the balls, of course, with sour cream :)
Ingredient (9 pcs):
- 250ml water
- 80g Malay
- 90g bellows cheese * (mozzarella, cheese, etc.)
- 30g parmean ras (pt topping)
For the polenta, boil water with a pinch of salt. When it boils, add the cornstarch and mix vigorously with a whisk, about 3-4 minutes, until the polenta is thick enough.
Let it cool a bit, in the meantime we take care of the cheese and shape balls about the size of a hazelnut or walnut :) I used bellows cheese. From the warm polenta we form 9 balls in which we put a ball of cheese (or cube).
The balls can be heated a little in the oven before serving. I sprinkled them with finely grated Parmesan cheese and served hot with sour cream. Yummy! Great appetite :)
I never liked polenta with cheese and sour cream as much as I did in my pregnancy with Ilinca and I see history is repeating now with Baby nr. 2 :) Here is a cute appetizer idea: polenta cheese balls. You can use any cheese that melts nicely and serve them with grated Parmesan and sour cream, of course :)
Ingredients (9 pcs):
- 250 ml water
- 80 g cornmeal
- 90 g melting cheese (mozzarella, smoked cheese, etc)
- 30 g grated Parmesan (for the topping)
For the polenta heat water in a saucepan with a pinch of salt. When it starts to boil add the cornmeal and mix thoroughly with a whisk for about 3-4 min, until it thickens.
let it cool a little, in the meantime deal with the cheese, mold balls from out the size of a peanut or small wallnut :) Form 9 balls from the polenta and put inside a small cheese ball (or cube).
You can heat these polenta cheese balls just a little in the oven before serving. I sprinkled some grated Parmesan and served them with sour cream. Super yummy! :)
Shepherd's bulz with bellows cheese
Today we travel virtually to the Gospodaru family from Pietriceaua village, Prahova county, where we will learn how to make an authentic shepherd's bull. The video editing is made by Stefan Lungu, in collaboration with Dnata, for one of the most beautiful culinary projects of national identity, 100 fire recipes.
In short, the project aims to collect the tastiest recipes, roaming Romania, from isolated mountain villages to the Lipovan villages in the Danube Delta. The project now offers you 100 recipes, each of them benefiting from a short video whose viewing will introduce you to the spirit of the place from which the respective preparations take their roots.
Shepherd's bulz recipe
We will present you below a delicious recipe for shepherd's bulz with bellows cheese.
- a liter of water
- half a kilo of corn
- half a kg of bellows cheese (the recipe is with goat cheese, but sheep's cheese can also be used)
- a teaspoon of salt
Method of preparation
- Boil the water in which the salt was put and a tablespoon of corn. When it boils, put all the corn in the jars and let it boil for 25-30 minutes, during which time you will have to stir constantly with the facalet.
- After it has boiled well and the polenta is thicker, turn the tuciu over on a wooden bottom and cut the polenta into large slices. These slices are placed in the bridge of the palm (be careful that they burn), and in their center a hole is made.
- In the depth made, add a lump of cheese the size of a sea fist and cover with polenta, making a spherical shape.
- Place a grill over the embers and let the bulbs bake. After it has caught a little crust, you can make a new hole in which to break an egg. Then cover the bulz with a twisted tuci so that the embers can bake the egg like in the oven.
The shepherd's bulz recipe with bellows cheese is ready. Good appetite!
A different kind of polenta with cheese
It's hard not to throw away food, I must admit that, over time, I have thrown away more food than I would have liked, but for some time now I have been working hard to wash away this shame.
The prevention of food waste must be done at the macro level (states, corporations, international bodies, etc.) and yet it will not start without the intervention of the consumer, ie us. If we refuse tasteless food and unjustified consumerism, the big distributors will adapt to the market demand. Changing the behavior of companies and states starts with changing my behavior. In order not to put myself in the situation of throwing food again, I took the following actions: I encourage producers, I eat seasonal foods and I no longer give in to XXL offers in retail chains.
With this in mind, I took the path of the market, being aware that in winter I will have to adapt to the less varied, but very tasty, offer of raw materials preserved or preserved through the cellars of local producers.
I came home with a lot of goodies: horseradish, walnuts, prunes in the wood oven, bellows cheese, sour cream and last but not least wholemeal cornmeal (from red corn).
I finely grated half a horseradish root (I used the grater from the food processor if you use the manual grater I recommend you wear gloves), I combined it with 350 grams of cream and an equal amount of bellows cheese, I seasoned to taste with oil flavored with hot peppers, salt, pepper and mixed until I got a homogeneous cream. After that, I kept the mixture in the fridge to "enlarge" the flavors until I make the polenta biscuits.
The first time I made a softer polenta. In a small pot I put a little more than a liter of salt water and a handful of flour that I mixed with water. When the water boiled, I poured the cornmeal from the cupped palms until I formed a mound whose top came out of the water. Until I enjoyed the smell that reminded me of the summers spent in the country, I left the polenta on low heat for 20 minutes without stirring. After that I took it off the heat and mixed it intensely until it was homogenous.
I put a few tablespoons of polenta on a baking sheet the size of an oven tray. I flattened the polenta a little, sprinkled it with a little extra virgin sunflower oil that I have from a producer in the Maramureș area, then I covered it with a second baking sheet and I used a rolling pin to obtain a sheet of dough about 2 millimeters thick. After removing the baking sheet from the top, using a pizza cutter (it would have worked with the tip of a knife), I adjusted the edges and cut the dough so that I had 20 biscuits left. I dripped some more oil, seasoned with coarse salt, freshly ground black pepper (medium) and chili flakes, still ground using a grinder (I'm sorry I didn't find some dried hot peppers on the market because I would have ground them in place of chili flakes).
I transferred the polenta, along with the baking sheet, to a tray and put it in the preheated oven over medium heat for 35 minutes until the biscuits were detached from each other, the edges were bent and the surface dry enough to be crunchy. For the electric oven I recommend a temperature between 160 and 180 degrees. About 6 sheets would have come out of this amount of polenta, so 120 biscuits, but I preferred to leave the rest of the polenta for the garnish on a stew and for the polenta with milk (with a pinch of salt) that I will eat at breakfast.
After the biscuits cooled, I put a teaspoon of cream cheese and a quarter of a walnut or half a dried plum on each.
And now simplified:
For cream cheese:
350g fat cream
350g bellows cheese
1 half finely grated horseradish
Mix until a homogeneous cream is obtained and season to taste
For polenta biscuits:
350 & # 8211 400g corn flour
1 - 1.5l Water
60ml sunflower oil (10ml / biscuit tray)
Make a polenta not too hard, spread it on 2 mm sheets, season to taste, slice and bake until the biscuits are crispy.