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Romanian 'Taci și Înghite' Baked Layered Polenta with Cheese and Sausage
The iconic Romanian rustic feast known humorously as 'Shut up and swallow': layers of soft golden polenta layered with rich sheep's telemea cheese, fried country sausages, and sour cream, baked with eggs on top.
Prep
20 min
Cook
25 min
Total
45 min
Oven
200°C (180°C vent.)
Ingredients
servings
5
- Fine yellow cornmeal300 g
- Water for polenta1000 ml
- Aged sheep's telemea or brânză de burduf, crumbled250 g
- Smoked country pork sausages, sliced and browned200 g
- Heavy Romanian sour cream250 g
- Butter for dish and dotting50 g
- Whole eggs4 pc
- Coarse salt5 g
Preparation Steps
1
Cook a soft, velvety polenta with water, salt, and cornmeal for 15 minutes, whisking continuously.
2
Butter a deep baking dish. Spread half of the hot polenta, scatter half the cheese, browned sausage slices, and dollops of sour cream. Top with remaining polenta, cheese, and sour cream.
3
Make 4 hollows on top with the back of a spoon and crack a fresh egg into each pocket. Dot with butter and bake at 200°C for 15-20 minutes until whites are just set and yolks are runny. Serve piping hot.
Cooking Journal
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Nutrition Facts
per servingCalories
580
Protein
26g
Carbohydrates
45g
Fat
34g
Allergens
MilkEggs
*estimated values per serving
Provenance & Public Domain Audit
Source: Folclor Gastronomic Românesc / Patrimoniu Tradițional Deschis (Institutul Național al Patrimoniului & Arhivele Tradițiilor Culinare)
Legal status: Domeniu Public (Legea nr. 8/1996 privind dreptul de autor) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
