Baked Bulz with Burduf Cheese | Traditional Breakfast
(0)
Under an hour
Sezamo
O rețetă clasică din inima tradiției românești, perfectă pentru un mic dejun consistent sau un brunch de weekend. Mămăligă fină aurie, umplută generos cu brânză de burduf aromată și rumenită la cuptor cu ou moale și smântână cremoasă.
Ingredients
Preparation method
Polenta preparation and bulz assembly
In a cast-iron pot or heavy-bottomed saucepan, bring 1 liter of water to a boil with a teaspoon of sea salt. When the water boils, rain in the cornmeal while whisking vigorously to avoid lump formation. Cook the polenta over low heat for 15-20 minutes, stirring constantly with a wooden spoon, until it becomes thick and well bound. At the end, stir in half of the butter.
Preheat the oven to 200°C. Grease 4 individual ceramic baking dishes (or an ovenproof dish) with the remaining butter. Divide the warm polenta into 4 portions and place a generous first layer in each dish.
Add generous pieces of burduf cheese and a tablespoon of sour cream to the center of each portion. Cover with the remaining polenta, shaping a small indentation in the center of each bulz.
Chef's tip
For an intense authentic taste, use burduf cheese aged in fir tree bark or traditional sheep's milk burduf cheese.
The polenta must be firm enough to be easily shaped into layers.
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25 min
Under an hour
