Grilled polenta with Greek cheese and parmesan
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Bring the water to a boil, with a little salt, when the water starts to boil, add the corn in the rain, stirring constantly. Stir to prevent lumps from forming, and let it simmer over a low heat.
When it is ready, put a layer of polenta in a tray, place slices of feta cheese with greens on top, cover with another layer of polenta.
Sprinkle grated Parmesan cheese on top and put in the preheated oven for 15-20 minutes.
In a wider kettle, put water, let it boil, mix quickly with a spoon and add the egg (in the vortex that is formed by mixing with a spoon), let the egg whites spread towards the center with a spoon. 2 minutes.
Put the polenta with cheese on a plate, put the poached egg on top, sprinkle with salt and pepper, and put the cream on the plate.
How to make the best fish with polenta and mujdei
Polenta fish is one of the most popular dishes in Romanian cuisine. This dish can be made in any season and is indicated even during fasting, at the release of fish or holidays, especially the New Year. Add garlic and you will get a tasty meal for the whole family.
Here's how to make the best fish with polenta and mujdei:
The fish must be very fresh. You can make it fried in a pan, on the grill or in the oven, with leather or fillets. Trout, carp or mackerel are a recommended choice for this dish.
Bread, fish clean well, add paprika, salt and corn, then fry in a pan in hot oil. Make sure the fish is of medium thickness. When the fish is very thin, the preparation does not come out so good because in the end you are left with the feeling that you have eaten more corn crust than fish meat.
Those who have no problem cleaning bones can use whole fish, cleaned of scales, given by corn flour. Use crucian carp, perch or other smaller fish, season with salt, pass through a bowl and fry in oil over low heat. This preparation is harder to eat for children and for people who do not do well when cleaning the skin and bones.
For extra flavor, add the cheese. Try a fish recipe in parmesan crust.
For an elegant and easier to serve meal, opt for fish fillets. You can make it in the oven or in the pan. Try a fish recipe with milk.
Prepare the polenta from cornmeal at the same time as the fish preparation or after, to be served hot, immediately. Find out the recipe for the best polenta.
Traditionally, for this dish is made a sauce simple, from garlic, salt and water. Another option is that of sour cream with sour cream, for a creamier preparation. The sour cream sauce goes very well with both fish and polenta. At the simple mujdeiul, from garlic and salt, a bunch of chopped dill can be added.
If you want to prepare a food according to a traditional local recipe, try the Dobrogean sauce, based on tomatoes.
Bougourdi & # 8211 hot appetizer with feta cheese
It's about a traditional Greek dish that I found more in the northern part of Greece (Macedonia region) and less in the central or southern part. It is an extremely simple appetizer to prepare, without too many ingredients, but surprisingly tasty and just right to quench the hunger produced by a glass of fragrant ouzo.
If you make individual portions, put half the amount of feta cheese in the clay pot. Place a tomato cut into pieces and a half of the hot pepper on top (if it is very hot, put less). Sprinkle with spices and sprinkle with a little olive oil. Place the Gouda cheese on top (preferably sliced and completely cover the feta cheese) and, possibly, sprinkle a little more pepper.
Do the same for the second portion. Put on the grill and leave for about 10 minutes or until it browns a little on top (if you do not have a grill in the oven, you can do it in the preheated oven, but it will take longer). At the end of the time, the feta cheese should have melted slightly and the tomatoes should have softened. Serve the dish immediately, hot, possibly with slices of bread greased with a little olive oil and then fried.
Creamy polenta with goat cheese, parmesan and herbs
I promised you, the days past, that I present you a more pretentious version of the traditional Romanian polenta. A & # 8220 luxury & # 8221 version could be said, given that it includes soup, milk, sour cream, goat cheese and Parmesan cheese, some herbs, so that it results in a creamy, fragrant and very, very tasty polenta. Obviously, if we look carefully at the ingredients, it is a polenta, meaning the sister from the Italian lands of our polenta. Even those of you who don't kill yourself, as a rule, after polenta will be conquered by this variant (theory verified in my own family asked me & # 8220 what is it, that it is so good? & # 8221: p) . Being a polenta with staif & # 8221, it is worth to accompany it with a more special dish, and the Chicken with orange and ginger jam is such a dish.
If you have some creamy goat cheese, so much the better. If not, you can put, as I did, some goat's milk. Otherwise, nothing easier to prepare this & # 8220polence & # 8221 fabulous :). I have done it several times, both for the Chicken with orange and ginger jam, as well as for other steaks (such as Pork tenderloin with beer and thyme or Pork tenderloin wrapped in bacon, with rosemary and mustard).
Ingredients (for 6 servings):
& # 8211 malai 240 g
& # 8211 chicken soup 1.25 l
& # 8211 cooking cream 400 ml
& # 8211 milk 500 ml
& # 8211 onion 1 pc. mica (50 g)
& # 8211 garlic 3 cloves (10 g)
& # 8211 goat cheese 150 g
& # 8211 parmesan 60 g
& # 8211 dried thyme 1 teaspoon topped
& # 8211 dried rosemary 1 teaspoon tip
& # 8211 butter 30 g
& # 8211 salt, ground pepper
+ green parsley, for decoration
Bring the soup to the boil, add the onion (finely chopped), garlic (passed through the press), dried thyme and rosemary. Let it simmer on low heat for about 3-4 minutes. During this time, in a larger pot, mix the milk and cream and put them on the fire. Strain, over them, the soup infused with onions, garlic and herbs. Bring the mixture to the boil and put the corn in the rain, stirring constantly with a fork. Continue to stir until the polenta starts to boil. Move the pot to the smallest eye of the stove and let it simmer for 30 minutes, taking care to stir with a fork from time to time. Remove from the heat, add the grated goat cheese, grated Parmesan cheese and butter. Season with salt and add ground pepper to taste.
Serve immediately, with green parsley on top, either with the chicken with orange and ginger jam, or with other chicken or pork steaks.
Mamaliga, traditional Romanian dish!
No, we are not mistaken, polenta has deep roots in the history of our nation. It is not borrowed from any neighboring country, nor adapted from a recipe from Brazil or Argentina.
Mamaliga is a traditional Romanian dish. Before corn was introduced to Europe in the 16th century, polenta was made from millet flour, which was already typical of the Romans who called it "Pulmentum".
According to a Hungarian scientist, corn was brought to Romania, in Timisoara, Banat, in 1692. And so the millet polenta was gradually replaced by the corn polenta.
Considered the food of the poor, it was often used as a substitute for bread or as a staple food in the summer, when hard work in the field no longer allowed the preparation of homemade bread.
Depending on the geographical region of Romania, polenta is known by several names. Thus, in Transylvania the polenta is known as "puliszka".
Traditionally, polenta is cooked from boiled water, salt and corn flour (malai) in a cast iron dish with a special shape called cauldron. Prepared in peasant style and used instead of bread, polenta is denser than Italian polenta, and can be cut into pieces. When cooked for other purposes, polenta can be softer, sometimes close to consistency mash.
The best polenta is made from milled corn at the mill, on a smoldering fire, with wood, in time, so that the corn has time to boil at will. And because wood stove has been replaced by the stove, and the cauldron of the Teflon pot, all you need to make a tasty polenta is patience.
And for those who do not know how to make polenta, find out that the ingredients are few and simple, and the steps to follow are:
- Put the pot of water and a little salt on the fire
- When the water boils, pour the corn in the rain, stirring constantly to avoid lumps
- Bring to a boil over low heat.
- Mix with paddle, wooden spoon or fork.
- When it begins to detach from the pot, it means that it has boiled and can be overturned on a wooden chopper, especially for polenta, or a flat plate.
Defying its humble origin, lately, polenta has gained a vast popularity being served in the most luxurious restaurants as a delicacy. You may not know it, but at the party after the 2012 Oscars, the menu also included polenta. That's right, not with telemea and smoked ribs, but with smoked Parmesan cheese and pork ribs.
In the rest of the world you can find it under different names: Polenta (Italy, Brazil), Puliszka (Hungary), Palenta, Žganci, Pura (Switzerland, Austria, Slovenia, Croatia), Palenta (Serbia), Pulenta (Bulgaria, Corsica), Culeșa (Argentina, Ukraine).
If you do not know how to serve polenta, choose from the recipes below or from the site.
Reinterpreted polenta: 3 tasty recipes
Polenta is often served with sarmale or with cheese and sour cream. But it can also be used in special dishes, with which you can surprise your family.
We talked about the nutritional qualities, as well as about the health benefits that polenta has, but this time I come up with some unique recipes based on polenta.
Pan-fried mushroom recipe with poached egg on polenta bed
Ingredients for 2 servings:
• 2 cups of mushrooms, cut into slices
• 1 green onion, finely chopped
• olive oil
• 1 teaspoon of dried thyme
• 2-3 cups of spinach leaves, also chopped
• ¾ cup of polenta for polenta (the one that is prepared in 3 minutes)
• 2 cups of water
• 2 eggs
• the water
• salt and pepper
• lemon peel and parsley for decoration
Preheat the oven to 180 degrees Celsius.
Heat olive oil in a non-stick pan with a metal handle, then cook the green onions for 2 minutes. Add the mushrooms, mix well and incorporate the dried thyme. After 10 minutes, you can turn off the heat and season with salt and pepper to taste. Then put the pan in the oven and let the mushrooms brown.
Meanwhile, put two containers of boiling water, one for polenta and the other for laid eggs. Put a pinch of salt in the polenta container, and when the water boils, add the chopped spinach leaves, but also the cornstarch, stirring vigorously. Then reduce the heat to low and stir regularly. Fill with water if necessary. The polenta is ready when it comes off the edges of the container in which it is cooked. At the end, you can add a little olive oil or even butter to make it more creamy.
For laid eggs, keep the heat to a minimum when the water boils. Then break the shell of the eggs and let them fall lightly into the water. In 3 minutes, maybe 3 and a half minutes, the eggs should be cooked, check them and then remove them with a wooden spoon.
At the end, place the polenta in two bowls, take the mushrooms out of the oven and divide them in two, then place them on the polenta bed and complete with an egg placed in each bowl.
Recipe for chicken legs served with polenta with parmesan
Ingredients for 4 servings:
• 4 chicken legs
• 2 tablespoons extra virgin olive oil
• 1 chopped onion
• 2 cloves of chopped garlic
• 1 cup of corn (which is prepared instantly)
• ½ cup of grated parmesan
• 1 lemon cut into thick slices
• salt and pepper to taste
• 1 fennel bulb, chopped
• 4 cups of chicken soup
• 120 g of arugula
• 4 tablespoons unsalted butter
Preheat the oven to 200 degrees Celsius. Season the chicken legs with salt and pepper, then heat the olive oil in a pan and place the chicken legs (preferably with the skin side down). Cook them on both sides for 4 minutes, then move them to a pan and put them in the oven. After 30-35 minutes, the thighs should be ready. Take them out on a wooden chopper and cover them with aluminum foil.
To prepare the polenta, cook the onion and fennel in a saucepan for 5 minutes. Add the garlic, cook for another minute, then top with the chicken soup and let it boil. After the chicken soup boils, stir the cornstarch constantly and let it boil until the polenta is ready.
Turn off the heat on the polenta and incorporate the arugula, parmesan and butter. Season with salt and pepper.
At the end, place the thighs over the polenta and decorate with lemon slices.
Polenta recipe with vegetables
Ingredients for 6 servings:
• 3 tablespoons extra virgin olive oil
• 225 g of sliced mushrooms
• 1 ½ cup of chopped onion
• 1 ¾ teaspoon of salt
• 1 teaspoon of paprika
• 1 teaspoon of cumin
• ½ teaspoon of crushed red pepper
• 1/8 teaspoon of cinnamon
• a black pepper powder
• 4 cloves of chopped garlic
• 1 tablespoon of balsamic vinegar
• 1 ¾ cup of boiled chickpeas
• 4 finely chopped zucchini
• 1 finely chopped eggplant
• ½ cup of chopped dehydrated tomatoes
• ¼ chopped basil cane
• 3 cups of water
• 2 cups of coconut milk
• 1 teaspoon of turmeric
• 1 ¼ Malayan cane
Heat 2 tablespoons olive oil in a pan. Add the mushrooms, onion and ½ teaspoon of salt. Caramelize onions, then incorporate paprika, cumin, red pepper, coriander, cinnamon, black pepper and garlic and cook for about 2 minutes.
Add balsamic vinegar over the vegetables, but also the chickpeas and ¾ cup of water, along with the dehydrated tomatoes, zucchini, eggplant and mix well. Leave the heat low, cover the pan with a lid and cook for about 20-30 minutes. Season with salt and pepper to taste. Finally, place the fresh basil on top.
In a saucepan, prepare the polenta by putting 3 cups of water, coconut milk, 1 tablespoon of olive oil, turmeric and 1 teaspoon of salt. After it starts to boil, let it simmer and stir, stirring constantly. After 15-18 minutes, the polenta will be ready - if you do not use instant corn.
Place the polenta on the plate, and place the cooked vegetables on top in the pan. You can decorate the plate with fresh basil.
What olive oil do we use for a salad like in Greece?
I used kalamata olives, natural and without seeds. I prefer them in Greek salad because they are not artificially colored and because they also taste very good. It is very important to use an extra virgin olive oil, of very good quality. Cold pressed olive oil is extremely healthy and beneficial to health, and we Romanians do not use it enough. It is best to use it raw, not thermally prepared to enjoy all its properties. Greek olive oil is very good. Just be careful not to be acidic because it is very bitter. I prefer one with 0.2 or 0.3 acidity.
Instead of lemon you can also use vinegar, but look for the most natural one. It can be red or white wine or apple wine, which I usually use. Of course you can customize your Greek salad as you wish. You can add or omit whatever ingredients you don't like. However, I would not give up olives, cheese and olive oil. You can instead give up lettuce which is not present in all variants. I sincerely hope that you also try my version of Greek salad and eat as many salads as possible. salad tabbouleh.
How to make polenta in the oven with cheese and egg
It will be prepared polenta hurry according to the classic recipe.
Sheep's cheese shave in a bowl on a large-mesh grater, then use.
a Jena pot or a 30/30 cm tray greased well with butter, a layer of polenta will be placed, one of grated cheese, repeating the operation in alternative layers so that there is a layer of polenta on top.
In the top layer of polenta will be done & # 8222nests & # 8221 with a small polish or spoon (back), in which one will break egg.
Place the dish or tray in the preheated oven at 190 degrees for 10-15 minutes until everything is browned.
After the baking process, the tray will be removed and 2 eggs will be served in portions, immediately served hot garnished (decorated) with 1-2 tablespoons of sour cream (optional).
Mamaliguta without mixing and without spraying? Well cooked and flavored? That's right if you do it in the oven. The method has many advantages. The only downside is that it lasts longer than polenta on the stove. In addition, I added my little secret for a super, super creamy polenta. In the picture above is the creamy version with telemea, prepared from mill corn. I like it so much that I often eat it empty, as if it were a fine cream.
I hope you try this method and come back with feedback. Even if the method is modern, the ingredients are traditional, Romanian and the result is wonderful. I've been cooking it for a few months now and it was appreciated every time I served it.
Polenta with cheese
The other day I brought to your attention the challenge launched by Fairy on their Facebook page, for each of us to propose Traditional Romanian recipe.
With your help it has been established top 10 most appreciated traditional Romanian recipes.
These are: sarmale , tripe soup , pork chop , cake , jelly , papanasii , block , smoked bean stew , parjoalele and polenta with cheese.
But the challenge continues !!
This time you have to choose from the 10 recipes, the recipe that you think represents us the best.
You can do this by voting on the page Facebook Fairy or here on the blog using the form on the right side of the blog. Select the desired recipe and press the button Vote for your favorite recipe !!
In December, Fairy and Chef Florin Dumitrescu will announce the winning recipe after your vote !!
We chose to prepare Polenta with cheese because all the other recipes that are in top 10 traditional Romanian recipes, we already have them in the blog.
Polenta with cheese
This recipe can be prepared in many ways.
We chose to present it in the not at all complicated version that the whole Romanian does !!
1 l apa
200 g corn flour
salt as much as you catch between your fingers about a teaspoon
bellows cheese or sheep's milk
a tablespoon of butter
Method of preparation
Put water and salt in a cauldron.
When it has boiled, add the corn flour in the rain, stirring constantly with a fork or fork.
After adding all the corn flour, turn down the heat and let it boil for about 10-15 minutes and maybe 20 minutes, stirring occasionally.
The polenta obtained must not be too swollen. I must tell you that the amount of flour used can be higher or lower depending on its type but also the consistency of the polenta you want to get.
It is preferable that the polenta eaten with cheese be softer.
After I prepared the polenta, I greased two forms of grated butter with butter, put the cheese and polenta in layers and put them in the oven for 20 minutes.
Serve hot with a tablespoon of sour cream (or not) or with a smoked and fried homemade sausage.
We also serve it so simple, that is, cheese, polenta and necessarily a soft boiled country egg.
Enjoy your meal!!