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Creamy Bucovina Balmoș (Polenta Simmered in Rich Sour Cream and Caș)
Archaic shepherd dish from Bucovina: cornmeal slowly cooked in heavy farm sour cream and sheep whey until butter rises, folded with fresh curd and aged burduf cheese.
Prep
10 min
Cook
35 min
Total
45 min
Ingredients
servings
4
- Heavy farmhouse sour cream 30%600 g
- Sweet cream butter 82%50 g
- Fine yellow cornmeal220 g
- Crumbled fresh caș cheese250 g
- Aged Romanian burduf cheese100 g
- Fine salt1 tsp
Preparation Steps
1
Combine sour cream, butter, and salt in a cast iron cauldron over medium heat. When bubbling, rain in cornmeal while whisking vigorously with a wooden paddle.
5 min timer
2
Simmer gently for 25-30 minutes, stirring constantly along cauldron bottom, until mixture turns glossy and golden butter begins separating on top.
25 min timer
3
Fold in crumbled caș and aged burduf cheese, cooking 2-3 minutes until gooey and stretchy. Serve piping hot immediately.
3 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
590
Protein
20g
Carbohydrates
42g
Fat
38g
Allergens
Milk
*estimated values per serving
Provenance & Public Domain Audit
Source: Romanian Gastronomic Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Romanian Gastronomic Archive)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
