| Prep: 15 mins | Cook: 30 mins – 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 560 | 30g | 17g | 50g |
| sugars | fibre | protein | salt |
| 10g | 4g | 25g | 1.5g |
Why I Love Romanian Polenta with Cheese and Eggs
Over the years, I’ve explored countless culinary traditions. But nothing quite ticks the comfort food box like the Polenta with Cheese and Eggs, a classic dish from Romania. It’s a delightful blend of rich flavors and textures that really hit the spot, whether you’re looking for a hearty brunch option or a simple, satisfying dinner. The harmony of the ingredients in this humble dish is what truly brings it to life. Cornmeal, cheddar and feta cheese, eggs, butter, parsley, and a hint of black pepper — it’s hard not to fall in love with this symphony of rustic goodness.
How to Craft the Perfect Polenta with Cheese and Eggs
Preparing this dish requires a touch of finesse, patience, and above all — love. You’ll need to get your hands on 2 cups of cornmeal, 2 teaspoons of salt, 8 cups of water, 4 tablespoons of unsalted butter, 2 cups of shredded cheddar cheese, 3 large eggs, 1 cup of crumbled feta cheese, 1/4 cup of chopped fresh parsley, and 1/4 teaspoon of freshly ground black pepper.
Get all of your ingredients measured out and handy at the beginning – this makes the cooking process much smoother. You can take a look at how beautifully these elements come together in the image below:
Inspiration from the Culinary World
While there may not always be a specific ‘chef’ that inspired my recipes, many of the world’s culinary masters have influenced my approach to cooking. For example, renowned Romanian chef Ion Bucur– his take on traditional dishes, like our Polenta with Cheese and Eggs, really inspires me to stay true to the recipe’s roots while adding my own personal touch.
Although my kitchen is deeply rooted in Southern tradition with its biscuits and fried chicken galore, I love venturing out of my comfort zone by experimenting with international dishes. Romanian cuisine is one such exploration that has yielded flavorful outcomes like the Polenta with Cheese and Eggs. Its simple earthy ingredients and comforting flavors resonate with my passion for homely, hearty meals. So, whether you’re a seasoned cook or a newbie in the kitchen, I encourage you to give this recipe a try — from my Southern kitchen to your table.
Bon appétit!
What You’ll Need
- 2 cups of cornmeal
- 2 teaspoons of salt
- 8 cups of water
- 4 tablespoons of unsalted butter
- 2 cups of shredded cheddar cheese
- 3 large eggs
- 1 cup of crumbled feta cheese
- 1/4 cup of chopped fresh parsley
- 1/4 teaspoon of freshly ground black pepper
Method
Step One
Start by combining the 2 cups of cornmeal and 2 teaspoons of salt in a medium bowl. Stir until well mixed.
Step Two
Next, bring the 8 cups of water to a boil in a large saucepan. Gradually whisk in the cornmeal mixture. Lower the heat to medium-low and cook, stirring frequently, until the cornmeal is soft and begins to pull away from the sides of the pan. This should take approximately 15 to 20 minutes.
Step Three
While your cornmeal mixture is cooking, in a separate pan, melt 4 tablespoons of unsalted butter over medium heat. Once melted, crack in the 3 large eggs one at a time, taking care not to break the yolk. Cook until the whites are set but the yolks are still soft.
Step Four
Now add the 2 cups of shredded cheddar cheese to your polenta, stirring until the cheese is fully melted and the polenta is smooth. Once completed, remove the polenta from the heat.
Step Five
Now it’s time to assemble your dish. Scoop a generous dollop of polenta into a large serving dish. Gently place your sunny side up eggs on top of the polenta. Sprinkle 1 cup of crumbled feta cheese all over the eggs and polenta. Top it off with a sprinkle of fresh chopped parsley and freshly ground black pepper.
Step Six
The dish is now ready to serve. Enjoy your polenta with cheese and eggs!
