Creamy Bălmuș with Brânză de Burduf | Traditional Brunch
(0)
Under an hour
Sezamo
Bălmușul este vedeta incontestabilă a gastronomiei pastorale românești: o mămăligă densă și fină, fiartă direct în smântână bogată și unt până la desăvârșire, îmbogățită cu brânză aromată de burduf ce se topește în fiecare îmbucătură. Un brunch tradițional autentic, reconfortant și plin de savoare de munte.
Ingredients
Preparation method
Cooking the sour cream and cornmeal base
In a cast-iron cauldron or a heavy-bottomed saucepan, place 400 g of sour cream (reserving 100 g for serving) along with 100 g of butter and 1 tsp of sea salt. Place the pot over medium heat and bring the mixture to a boil, stirring gently until the butter is completely melted.
When the mixture starts to gently simmer, reduce the heat to low and gradually rain in the cornmeal, whisking continuously and vigorously to prevent lumps from forming.
Continue cooking over low heat for 15-20 minutes, stirring constantly with a sturdy wooden spoon. The bălmuș is ready when it becomes smooth, thick, and begins to pull away cleanly from the sides of the pot, and the butter starts to separate on top.
Chef's tip
The secret to an authentic bălmuș lies in cooking the cornmeal exclusively in rich sour cream and butter without adding water, allowing the fat to separate naturally at the end.
Use a high-quality, aged brânză de burduf to achieve the perfect contrast between the sweetness of the cooked cornmeal and the intense, salty, and slightly sharp flavor of the cheese.
27 min
Under an hour
