Baked polenta, layered with cheese, bacon, sausages and eggs.
I can’t really say that this recipe is one of the oldest Romanian dishes to be made. But ever since maize flour was introduced into the region polenta become the main replacement for bread. Soft, creamy, hard, fried or baked polenta is a Romanian staple well embedded into tradition.
The “original”, traditional dish doesn’t feature any meat, sausage or bacon, only cheese, polenta and eggs, with a touch of butter. There’s no exact source of the dish, there’s no exact recipe, and I did find it made quite often with the meats.
As for its original Romanian name “taci si inghite”, to purely translate it, it could be interpreted to be a touch offensive for some, but I have to do my duty, therefore I translate it as “shut up and eat”.
- 500g coarse polenta
- 100g butter
- 300g grated feta cheese
- 6 eggs
- 6pcs smoked sausage
- 6 rashers thick bacon
Preheat the oven to 180C. Fry the sausages and bacon in a pan until nice and golden, to your tasting really, and keep aside.
Make a soft polenta meal. Usually 4 parts water to 1 part flour, bring 2 liters of water to boil, add 1/2 teaspoon of salt. Slowly and whisking continuously pour in the flour.
Keep whisking to get rid of any lumps, and cook for about 10 minutes. Add more water if needed. The polenta should be soft, lava like consistency.
Butter a large oven proof dish and pour in a layer of polenta, half the quantity made. Now add a layer of the grated cheese. Feta cheese works well here. Follow with the rest of the polenta, and smooth over.
Place the sausages and the bacon over the top and press down to “bury” them half way into the polenta.
Now with the back of a spoon make small nests (indentations really) all over and break the eggs so they can stay and cook on the top.
Place in the oven and cook tor about 10 minutes or until the eggs are set on top, yolk still runny. It should be all warm inside, cheese half melted.
Serve the layered baked polenta with mixed pickles or salads, plum brandy always on hand, and finish with some full-bodied wine, red or white, even mulled wine in the cold winter nights.
Other popular recipes in this category:
- Best Romanian chicken paprikash with flour dumplings.
- Traditional cabbage rolls (sarmale) stuffed with minced pork and smoked meats.
- Chicken and noodles soup.