Description
A traditional Romanian comfort food, this creamy polenta is cooked slowly on the stovetop with cornmeal and water, then topped generously with tangy feta or telemea cheese and rich sour cream for a deliciously satisfying dish perfect for any meal.
Ingredients
Scale
Polenta
- 2 cups cornmeal
- 6 cups water
- 1 teaspoon salt
Toppings
- 1 cup cheese (e.g. feta or telemea), crumbled
- 1 cup sour cream
Instructions
- Boil Water and Salt: Bring 6 cups of water and 1 teaspoon of salt to a boil in a large pot to prepare the base for the polenta.
- Add Cornmeal Gradually: Slowly whisk in 2 cups of cornmeal, stirring constantly to avoid lumps and ensure a smooth texture.
- Cook on Low Heat: Reduce the heat to low and cook the mixture for 20-30 minutes, stirring frequently to thicken the polenta without burning it on the bottom.
- Pour into Serving Dish: Once thickened, pour the polenta into a serving dish and allow it to cool slightly so it firms up a bit.
- Add Cheese and Sour Cream: Top the warm polenta with crumbled feta or telemea cheese and dollops of sour cream, then serve immediately for best taste.
Notes
- Stir the polenta frequently during cooking to prevent lumps and sticking.
- You can substitute feta or telemea cheese with other salty cheeses like ricotta salata if desired.
- For a creamier texture, add a bit of butter or milk towards the end of cooking.
- This dish pairs well with grilled vegetables or meats for a complete meal.
- Leftover polenta can be refrigerated, sliced, and pan-fried for a tasty second meal.
