Romanian Baked Polenta with Sour Cream and Cheese

Ingredients

• 6 cup water
• 1.5 cup coarse polenta or stone-ground yellow cornmeal (Instant polenta may be substituted; cook according to package directions.)
• 1 tbsp kosher salt (Use 1 tablespoon when cooking regular polenta; instant polenta may require adjustment according to package directions.)
• 4 tbsp butter (Stir into the finished polenta.)
• black pepper (To taste; add to the finished polenta.)
• 12 oz crumbled brined cheese, such as feta or Romanian brânză (For layering and the final topping. The exact cheese quantity and variety were not visible in the supplied page excerpt.)
• 1 cup sour cream (Spread over the assembled polenta before baking. The exact quantity was estimated because the ingredient list was not visible in the supplied excerpt.)

Steps

1. 1

   Heat the oven to 425°F (220°C). Lightly butter or grease a deep baking dish large enough to hold the polenta layers.

2. 2

   Bring the water and kosher salt to a boil in a large, heavy-bottomed saucepan. Gradually whisk in the coarse polenta in a slow, steady stream to prevent lumps.

3. 3

   Cook the polenta over medium-low heat, stirring frequently, until thick, tender, and no longer gritty, following the package or cornmeal directions as needed. Stir in the butter and black pepper.

4. 4

   Do not allow the polenta to cool. While it is still hot and fluid, spread part of it in the prepared baking dish.

5. 5

   Sprinkle a layer of the crumbled cheese over the hot polenta. Repeat the polenta and cheese layers, finishing with polenta. Work promptly because the polenta will stiffen as it cools.

6. 6

   Spread the sour cream evenly over the top and sprinkle with the remaining cheese.

7. 7

   Cover the dish tightly with foil and bake for about 30 minutes, until hot at the center.

8. 8

   Remove the foil and continue baking for another 20 to 25 minutes, until the top is spottily browned and the edges are bubbling.

9. 9

   Let the baked polenta cool briefly, then spoon or cut it into portions and serve warm.

Notes

The dish can be made ahead: assemble the polenta and cheese layers but do not add the sour cream or final cheese topping. Cover and refrigerate for up to 24 hours. When ready to bake, uncover, add the sour cream and cheese, cover with foil, and bake at 425°F for 30 minutes, or until warm at the center; uncover and bake for another 20 to 25 minutes, until spottily browned. The supplied page excerpt did not include the complete ingredient list, so cheese quantity and sour-cream quantity are estimates. The cuisine classification is set to Other because Romanian cuisine is not available as a selectable category.

Nutrition per serving

• breakfast
• side dish
• vegetarian
• baked
• comfort food
• make-ahead
• Romanian
• polenta