Description
Traditional Romanian Polenta is a comforting and creamy dish made from cornmeal cooked slowly in water and salt until thickened. It’s then topped with tangy cheese and rich sour cream, making it a hearty and satisfying meal that’s perfect for any occasion.
Ingredients
Scale
Polenta Base
- 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: In a large pot, bring 6 cups of water and 1 teaspoon of salt to a rolling boil to prepare the base for the polenta.
- Incorporate Cornmeal: Gradually whisk in the 2 cups of cornmeal, stirring constantly to prevent any lumps from forming, ensuring a smooth texture.
- Cook Polenta: Reduce the heat to low and cook the mixture for about 20-30 minutes, stirring frequently to keep it from sticking and to develop the creamy consistency.
- Cool Slightly: Pour the thickened polenta into a serving dish and allow it to cool just enough so it firms up slightly but remains creamy.
- Add Toppings: Generously top the polenta with crumbled cheese such as feta or telemea, and add dollops of sour cream for a rich and tangy finish before serving.
Notes
- Use medium or coarse cornmeal for best texture.
- Stirring frequently is important to prevent the polenta from sticking and burning.
- If the polenta thickens too much during cooking, add a bit more water to loosen it.
- You can substitute the cheese with other salty cheeses if desired.
- This dish is best served warm but can be enjoyed at room temperature as well.
