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Traditional Romanian Shepherd's Bulz (Baked Polenta Dumpling Stuffed with Burduf Cheese, Smoked Bacon, and Egg)
The rugged Carpathian mountain comfort staple: golden polenta wrapped into a sphere around pungent aged sheep's burduf cheese and crispy smoked bacon, baked until bubbling and crowned with a sunny-side egg.
Prep
20 min
Cook
25 min
Total
45 min
Ingredients
4servings
- Coarse yellow cornmeal300 g
- Aged Romanian sheep's burduf cheese300 g
- Smoked pork bacon, diced150 g
- Butter50 g
- Fresh eggs4 piece
- Rich sour cream for serving150 g
- Coarse salt1 tsp
Preparation Steps
1
In a skillet, crisp the diced smoked bacon over medium heat until golden. Drain half the rendered fat.
5 min timer
2
Bring 1 liter of salted water to a boil in a pot. Rain in cornmeal while whisking, then stir vigorously with a wooden spoon for 15 minutes to make a firm polenta. Beat in 30 g butter.
15 min timer
3
Divide hot polenta into 4 portions on parchment. Stuff each center with burduf cheese and bacon, gathering edges to seal into tight spheres. Place in a buttered baking dish.
5 min timer
4
Top with remaining cheese and bake at 200°C for 15-20 minutes until bubbling and crusty. Fry 4 sunny-side eggs and crown each bulz with one. Serve sizzling with sour cream.
18 min timer
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Provenance & Public Domain Audit
Source: Patrimoniul Culinar Tradițional Românesc / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Romanian Gastronomic Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
