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Baked polenta with sausages in the oven


I had found a recipe somewhere that I was inspired by but I can't find the site anymore

  • polenta
  • Delaco ras cheese
  • 1 peasant sausage
  • 1 or
  • 2 tablespoons sour cream

Servings: 3

Preparation time: less than 30 minutes

RECIPE PREPARATION Grilled polenta with baked sausages:

Put olive oil in a heat-resistant dish, add the polenta. Put sliced ​​sausage on top, and in a bowl put whipped cream with egg, salt and pepper. Pour the sour cream over the sausages, then put the grated cheese. Put in the oven for about 30 minutes, serve with egg


Put water, salt and boil in a saucepan.

Add the corn in the form of rain and mix so as not to make lumps.

Bring to a boil over low heat until thickened, stirring constantly.

When it is ready, pour it into a tray greased with a little oil and let it cool completely.

Cut the polenta into uniform pieces with a sharp knife.

The polenta is fried on a greased and well-heated grill.

Fry for a maximum of three minutes on each side.

It is placed on a plate and served with different dishes: sauerkraut, eggs, grilled fish, sarmale, beaten beans, fried sausages and so on


Polenta with cheese, au gratin in the oven

Do we make a baked polenta with cheese today? I say let's make it really good. Both the little ones and the big ones like it. This variant of polenta with baked cheese it is the higher version of the lump of polenta and cheese that I ate when I was a child and that I often prepare now.

It is a traditional and very popular recipe. Baked polenta can be cooked in many ways. There is the variant known as "Shut up and swallow" or polenta with cheese and scallops, or with cheese and sausages and more and more combinations.

I chose to make a simpler version of polenta with cheese and not too far from the idea of ​​the bottle I grew up with. To make it, I was inspired by Sanda Marin's cookbook which has a similar recipe. I liked the idea of ​​putting an egg with milk and cheese as the final layer over the polenta layer.

I used a combination of egg and cream for this last layer. I beat the egg very well, I put 3 tablespoons of cream, I poured over the last layer of polenta and then I sprinkled grated cheese after which I put everything in the oven and it au gratin very nicely. But let's see in detail how it's done.


What do we need for the cauliflower au gratin recipe?

  • -1 cauliflower of about 1 kg
  • -2 tablespoons breadcrumbs
  • 50 g butter
  • -100 g of cheese or parmesan
  • For bechamel sauce:
  • -250 ml of milk
  • -25 g butter
  • -25 g flour (1 tablespoon)
  • -salt
  • -white pepper
  • -1 drop of nutmeg
  • -200 g cheese or parmesan

Baked polenta with cheese and smoked

This is a difficult task. But alas, how good it is! I have a recipe from a dear friend, who always laughs at me when I ask her how to do it - because it's so simple and I always forget. Clearly, it's not an evening meal. I have no idea, but I imagine that, in the beginning, it appeared because people who went to work in the forest or in the field needed a consistent movement beforehand. Anyway, I recommend that you move it after you move it.

ingredients (for 6 servings)

  • 1 kg corn (grated, preferably)
  • 400 gr. sheep cheese
  • 150 gr. pressed cheese
  • 100 gr fr & acircnză framed & acircntata (or bellows)
  • 200 gr. bacon
  • 200 gr. smoked snacks (I had good homemade snacks)
  • 6 eggs
  • 1 tablespoon sunflower oil
  • salt pepper

I started by making a hasty polenta. I boiled a lot of water, with salt and a spoonful of oil. When the water started to boil, I turned on the low heat, I added the cornmeal a little, a little mixture, stirring it in one, so as not to make anything lumpy. Be careful, if you haven't made polenta before, to protect your m & acircins, because it usually jumps and burns badly :) C & acircnd I finished putting the cornmeal, I put a lid and let it boil for about 15 minutes, mixing & acircnd from 5 & icircn 5 minutes, do not stick.

In the meantime, I have prepared the "interior". Sliced ​​bacon and curd, sliced ​​telemeau on a large grater, broken cheese (also homemade) torn into pieces, cheese.

When the polenta was ready (it shouldn't come out too hard) I greased a larger tray with a little oil, then I put a not too thick layer of polenta. On top of it I put the whole grated telemeau and the broken, torn piece of wood.

I put the slices of bacon over the cheese

And between them, the slices of c & acircrnat

I covered everything with a new layer of polenta

& Icircn the second layer, I made 6 holes (small, like a bump) & icircn which I laid the eggs, raw

I also covered the eggs with polenta. Above all, I shaved the cheese on the large grater


Polenta recipe, as our grandparents did & # 8211 Traditional recipe

Polenta is very tasty, so many people prefer to eat it instead of bread. It goes great with sarmale in beef or cabbage leaves, meat, soup or cream cheese. Many housewives make polenta to show men that they know how to cook. Try this recipe too! It's not complicated at all.

Ingredient:

How to prepare traditional polenta?

Turn on the stove or, if you use a stove, make a fire. Put a kettle with 1 liter of water on the stove. As soon as the water starts to boil, add 2 teaspoons full of salt.Then slowly add the corn flour and stir continuously. Pour more and more cornstarch, until the polenta acquires the desired consistency. Stir frequently with a wooden spoon to prevent lumps from forming. You must not reduce the temperature of the fire.

When the polenta acquires the desired consistency and comes off easily from the edges of the pot, you need to turn it over. Turn the pot upside down and turn the polenta over on a wooden bottom (or a flat plate).The polenta will be slightly thick and firm so that it does not leak from the bottom.Over the polenta you can put sheep's cheese and a few tablespoons of sour cream. This combination is delicious!

If you prefer polenta without cheese, you can eat it with a bowl of soup or any kind of meat (pork, lamb, chicken or beef). Have fun with your loved ones and increase your cooking!


Make a slightly softer polenta and let it cool a bit.

Cut the sausage into cubes and fry. In a thicker tray put a little oil (left over from the fried sausage), then a layer of polenta, cheese and pieces of sausage.

Repeat the operation, and put beaten eggs with sour cream and salt on top.

Put in the oven at 180 degrees Celsius for 20 minutes. We like it well browned :)

We serve polenta in hot beds!

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Breaded polenta 0 simple and tasty recipe, a way to recycle the polenta left over from the previous day.

If the polenta remains from the dinner table, put it in the fridge and you can cook something very good with it the next day!

The breaded polenta has kaizer pieces (but you can use any ham you like, but also have a little fat) and two kinds of cheese.

I put a salted cheese and one that melts, being a kind of binder between the layers, in order to obtain a little stability for the polenta layers when it will be cut.

This recipe is part of the category of recipes in which we reuse food and I tell you that it is one of the tastiest & # 8220recycling & # 8221.

In our house we eat a lot of polenta and quite often. At least once a week. Maybe this is also the reason why I have a beautiful collection of recipes, which can be seen in this link: from grilled polenta, to the classic & # 8220mast with cheese and sour cream & # 8221 (known in students as BMS), & # 8220tac and swallow & # 8221 or even sausage balls with sausage.

The polenta from this recipe remained when I had 4 friends come to visit and I made 2 polenta pots to eat with sauerkraut with ciolan.

It happens that you do either too little or too much. I knew that if it remained I would have something to do with it, so here is the final result below, where you have the ingredients and how to prepare the breaded polenta.

INGREDIENT:

500-600 g prepared and cooled polenta
250 g smoked / ribbed kaizer
150 g grated telemea (or bellows cheese)
100 g grated cheese
100 g butter
1 or
1 tablespoon grated sour cream

To start, heat the kaizer in a little oil, take it out and put it on a paper napkin, in order to absorb the excess oil.
We cut cold polenta into thin slices of 1 -1.5 cm. Grease a heat-resistant dish with butter, then put a layer of polenta over which we place the slices of kaizer.

Cover with another layer of polenta and cover it with 200 g of grated and pre-mixed cheeses.

Put the last layer of polenta and grease everything with a beaten egg with a tablespoon of sour cream and mixed with the rest of the cheese.
Put the dish in the preheated oven at 200 ° C until slightly browned (15-20 minutes).


Mamaliga & # 8211 traditional recipe

Here, after so many Moldovan stories, we move on to the recipe that & bdquovorba long is human poverty & rdquo.


Shut up and swallow / Polished in layers & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Recipe of shut up and swallow or by polished in layers it is wonderful for all polenta lovers. In our house, the polenta was always a place of honor. Dad just loves polenta, so he kept doing it to us, at least once a week. I don't praise him, but my father makes the best polenta I've ever eaten. There is no barbecue without having a steaming polenta on the table. And in my country, my grandmother made us this wonderful dish. Chicken brine with polenta it was indispensable, along with sheep's cheese. Why the best foods are the ones that remind us of childhood, so is this recipe.

For this taco and swallow recipe I used the set of non-stick pans Tefal Ingenio. They have a detachable handle and can be used both on the stove and in the oven or even in the refrigerator. The handle is of very good quality and withstands a weight of up to 10 kg. I have been using Tefal pans for many years and I love the Ingenio ones. The good part is that with the detachable handle the pans can be stored in each other, taking up very little space. Moreover, I like that I can put them in the oven, so I don't need to transfer food to another bowl.

It is very easy to do polished in layers. Of course you need polenta. To be tastier, I boiled the polenta in milk and at the end I added sour cream. For the other layers I used cheese and smoked meat. For the cheese, I used Telemea cheese and sweet cheese. This way the cheese will not be too salty, and the taste will be perfect. For smoking I used raw-dried turkey pastrami. I like it because it's tasty and not fat at all. Instead, it has that smoky taste that goes very well with polenta. Of course you can also use smoked sausages or other types of smoked meats.

After you have prepared the polenta and the rest of the ingredients, all you have to do is put them all in layers. It is very important to move fast. The polenta thickens as it cools, so you have to put it warm in the bowl and level it nicely. If you want, you can add between layers and boiled eggs and exclude the ones above. Layered polenta is served hot with sour cream. It can be eaten simply as such or with your favorite dish. If you want to see another dish made in Tefal Ingenio pans, I invite you to follow my recipe for eggplant bite.