Pan-fried bulz with cheese and fried egg | Romanian brunch
(0)
25 min
Quick
Sezamo
Bulz tradițional rumenit în unt la tigaie, umplut cu brânză de burduf cremoasă și servit cu ou ochi moale, smântână rece și mărar proaspăt. Un brunch românesc autentic, reconfortant și gata în doar 25 de minute!
Preparation method
Preparing the polenta and assembling
Bring 750 ml of water to a boil in a saucepan with 1 tsp of iodized salt. When the water reaches a boil, gradually pour in 250 g of cornmeal, whisking vigorously to prevent lumps.
Cook the polenta over low heat for 8-10 minutes, stirring frequently with a wooden spoon, until thick and pulling away from the sides of the pot. Allow it to cool for 3-4 minutes.
Divide the warm polenta into two equal portions. Flatten each portion in your palm, place 75 g of burduf cheese in the center of each, and shape into a compact disc, sealing the edges well.
Chef's tip
For an even crispier crust, you can brown the bulz in a well-heated cast-iron skillet.
If you prefer a bolder flavor, you can also add a little grated aged telemea cheese to the filling.
Ingredients
We Also Recommend
Show all
25 min
Under an hour
