mw.acetonemagazine.org
New recipes

Polished in layers

Polished in layers


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


First, fry the meat cut into small cubes, and when the meat is almost fried, add the sliced ​​sausages and leave until fried.

For the polenta, boil water with 1 teaspoon of coarse salt. When it boils, add the cornstarch, leave for 1-2 minutes, then start stirring vigorously with a whisk. Don't stay lumpy. And we leave the polenta softer, we don't make it very sticky.

Put half of the hot polenta in a yena bowl, level with a spoon, add the grated cheese and half of the meat and fried sausages.

Add a pinch of salt and put the other half of the polenta. Level again, add the grated cheese, break 3 eggs that we put further away from each other and add more fried meat and sausages.

Bake for 20 minutes or until it starts to get a crust on top.



Polished in layers

An extremely tasty food, which is made very quickly. The polenta should be left softer.

I also used sausages and meat because I didn't have enough sausages, but you can only use sausages or only meat.

  • 4 semi-smoked sausages
  • 200 g pork
  • 200 g telemea
  • 100 g cheese
  • 3 eggs
  • corn
  • salt

First, fry the meat cut into small cubes, and when the meat is almost fried, add the sliced ​​sausages and leave until fried.

For the polenta, add water to the liver with 1 teaspoon of coarse salt. When it boils, add the cornstarch, leave it for 1-2 minutes, after which we start to mix vigorously with a whisk. Don't stay lumpy. And we leave the polenta softer, we don't make it very vanilla.

Put half of the hot polenta in a yena bowl, level with a spoon, add the grated cheese and half of the meat and fried sausages.

Add a pinch of salt and put the other half of the polenta. Level again, add the grated cheese, break 3 eggs on which we put them further away from each other and add more fried meat and sausages.

Bake for 20 minutes, or until it starts to get a crust on top.

Serve with sour cream and it is wonderful.

Good appetite!


Corn was a much more productive cereal than wheat, and corn was cheaper than flour, so over time, bread was replaced by polenta, especially in the peasant diet. When she returned from the field, the housewife threw a polenta as big as a cart wheel, then cut it with a thread and quenched the hunger of the whole family. Daily.

Unfortunately, this lifestyle has also led to the spread of diseases such as pellagra, a condition caused by this deficient diet, which does not ensure the absorption of one of the B vitamins (niacin) and an essential amino acid (tryptophan).

Beyond the medical factor, however, polenta was not only a metonymy for popular apathy ("Polenta does not explode!" declined it culinary in the same way.

Here are some Romanian food poems based on polenta, always diminished with caress - "polenta".

"SHUT UP AND SWALLOW!"

You need: 250 gr cornmeal, half a liter of milk, half a liter of water, 4 eggs, 50 gr butter, 200 ml cream 200 gr telemea, 200 gr cheese, 6 pieces of smoked sausages, 100 gr fresh bacon, salt to taste.

How to prepare: “Boil the water and milk, mixed, add salt and bring to the boil. When it starts to boil, sprinkle a handful of cornstarch in water, but we must mix it with a fork or a wooden spoon very well, so as not to make lumps. Let it simmer for a few minutes over medium heat, stirring constantly.

When the stew has thickened, add the sifted and the rest of the cornmeal, little by little. When the polenta is almost ready, the cream is incorporated ", explains Doina Popescu, a famous housewife from Târgu-Jiu. The preparation must have a softer consistency. After removing from the heat, half of the polenta is put in a heat-resistant dish, which was previously greased with butter.

"Place the grated telemeau, sliced ​​sausages and fried bacon on top of the polenta layer. Put another layer of polenta in which you make some spoons with the spoon and in which you put the butter, the whole eggs and the grated cheese. Whoever wants can put several layers of polenta. Put the dish in the oven until the eggs are done and the cheese is slightly browned. "

OVERTURNED BULZ

You need: a piece of smoked muscle - about 300 gr, an egg, cream, bellows cheese - about 250 gr, two tablespoons of oil for frying, corn for polenta ("for a liter of water, I used two teaspoons of salt and 370 gr of corn ”).

My friend Gina Bradea explains the secrets of this wonder:

"Fry the cut muscle a little in a pan with the two tablespoons of oil, put the water for boiling polenta with the two tablespoons of salt and a little corn sprinkled on top. When it boils, add the cornmeal in the rain, stirring constantly and leave it to boil, stirring well so that it does not become lumpy for about 30 minutes. I prepared the poached egg in a bowl where I added 3 cups of water and 2 tablespoons of vinegar.

Add the vinegar so that the egg white does not peel off and spread. When the water starts to bubble, let the egg lightly soak in the water and let it simmer for 4 minutes. Once all the ingredients are ready, we start assembling our bulzul. In a bowl greased with butter, place a layer of polenta, then the bellows cheese and the fried muscle, at the end put a polenta lid again, then pour it directly into the plate. Put a little cream on top and at the end the poached egg. ”

. And a little contemporary extravagance, from Nana Pitz's book - “Absolute delight. Cookbook with a lot of chocolate ", resumed in" The craziest cooking manual for children "from Integral Publishing House:

CHOCOLATE POLISH

For this delicious dish, you need: 3 cups milk 3 tablespoons sugar salt, cinnamon, pepper, 1/2 cup cornstarch, vanilla essence, 140 gr chocolate, broken into small pieces.

What to do: “In a saucepan, heat the milk with the sugar, cinnamon and pepper over medium heat. Slowly sprinkle the cornstarch and mix well until the composition looks like pudding.

At the end, add the vanilla and chocolate and mix until the latter melts. It is served warm or even cold ”.


Corn was a much more productive cereal than wheat, and corn was cheaper than flour, so over time, bread was replaced by polenta, especially in the peasant diet. When she returned from the field, the housewife threw a polenta as big as a cart wheel, then cut it with a thread and quenched the hunger of the whole family. Daily.

Unfortunately, this lifestyle has led to the spread of diseases such as pellagra, a condition caused by this deficient diet, which does not ensure the absorption of one of the B vitamins (niacin) and an essential amino acid (tryptophan).

Beyond the medical factor, however, polenta was not only a metonymy for popular apathy ("Polenta does not explode!" declined it culinary in the same way.

Here are some Romanian food poems based on polenta, always diminished with caress - "polenta".

"SHUT UP AND SWALLOW!"

You need: 250 gr cornmeal, half a liter of milk, half a liter of water, 4 eggs, 50 gr butter, 200 ml cream 200 gr telemea, 200 gr cheese, 6 pieces of smoked sausages, 100 gr fresh bacon, salt to taste.

How to prepare: “Boil the water and milk, mixed, add salt and bring to the boil. When it starts to boil, sprinkle a handful of cornstarch in water, but we must mix it with a wire or a wooden spoon very well, so as not to make lumps. Let it simmer for a few minutes over medium heat, stirring constantly.

When the stew has thickened, add the sifted corn and the rest of the cornmeal, little by little. When the polenta is almost ready, the cream is incorporated ", explains Doina Popescu, a famous housewife from Târgu-Jiu. The preparation must have a softer consistency. After removing from the heat, half of the polenta is put in a heat-resistant dish, which was previously greased with butter.

"Place the grated telemeau, sliced ​​sausages and fried bacon on top of the polenta layer. Put another layer of polenta in which you make some spoons with the spoon and in which you put the butter, the whole eggs and the grated cheese. Whoever wants can put several layers of polenta. Put the dish in the oven until the eggs are done and the cheese is slightly browned. "

OVERTURNED BULZ

You need: a piece of smoked muscle - about 300 gr, an egg, cream, bellows cheese - about 250 gr, two tablespoons of oil for frying, corn for polenta ("for a liter of water, I used two teaspoons of salt and 370 gr of corn ”).

My friend Gina Bradea explains the secrets of this wonder:

"Fry the cut muscle a little in a pan with the two tablespoons of oil, put the boiling water for the polenta with the two tablespoons of salt and a little corn sprinkled on top. When it boils, add the cornmeal in the rain, stirring constantly and leave it to boil, stirring well so as not to make lumps for about 30 minutes. I prepared the poached egg in a bowl where I added 3 cups of water and 2 tablespoons of vinegar.

Add the vinegar so that the egg white does not peel off and spread. When the water starts to bubble, let the egg lightly soak in the water and let it simmer for 4 minutes. Once all the ingredients are ready, we start assembling our bulzul. In a bowl greased with butter, place a layer of polenta, then the bellows cheese and the fried muscle, at the end put a polenta lid again, then pour it directly into the plate. Put a little cream on top and at the end the poached egg. ”

. And a little contemporary extravagance, from Nana Pitz's book - "Absolute delight. Cookbook with a lot of chocolate ", resumed in" The craziest cooking manual for children "from Integral Publishing House:

CHOCOLATE POLISH

For this delicious dish, you need: 3 cups milk 3 tablespoons sugar salt, cinnamon, pepper, 1/2 cup cornstarch, vanilla essence, 140 gr chocolate, broken into small pieces.

What to do: “In a saucepan, heat the milk with the sugar, cinnamon and pepper over medium heat. Slowly sprinkle the cornstarch and mix well until the composition looks like pudding.

At the end, add the vanilla and chocolate and mix until the latter melts. It is served warm or even cold ”.


Layered polenta - Recipes

MAMALIGA IN LAYERS

I know polenta lovers,
He would eat bread, too.
A cauldron, that is,
Disappears from today to tomorrow.

  • 2 smoked sausages
  • 1 piece of smoked bacon
  • 300 gr of cheese
  • 200 gr of cheese
  • 200 gr of sour cream
  • 100 gr parmesan
  • 4 eggs
  • 50 gr butter
  • Malay, salt
  1. first we prepare the polenta. When it is ready, add half the amount of butter and half the amount of parmesan. Homogenize well.
  2. grease a heat-resistant bowl with the remaining butter and add half the amount of polenta
  3. Add sour cream, then cheese and grated cheese. Sprinkle with parmesan We also stop the Parmesan cheese and cheese for sprinkling on top.
  4. Add the finely chopped sausages and sauté together with the bacon
  5. Cover with the rest of the polenta in which we form 4 nests to lay the 4 eggs, and then sprinkle the Parmesan cheese and the remaining cheese
  6. leave in the oven at 180 degrees for 30 minutes.
  7. good appetite!

Layered polenta - Recipes

MAMALIGA IN LAYERS

I know polenta lovers,
He would eat bread too.
A cauldron, that is,
Disappears from today to tomorrow.

  • 2 smoked sausages
  • 1 piece of smoked bacon
  • 300 gr of cheese
  • 200 gr of cheese
  • 200 gr of sour cream
  • 100 gr parmesan
  • 4 eggs
  • 50 gr butter
  • Malay, salt
  1. first we prepare the polenta. When it is ready, add half the amount of butter and half the amount of Parmesan. Homogenize well.
  2. grease a heat-resistant bowl with the remaining butter and add half the amount of polenta
  3. Add sour cream, then cheese and grated cheese. Sprinkle with parmesan We also stop the Parmesan cheese and cheese for sprinkling on top.
  4. Add the finely chopped sausages and sauté together with the bacon
  5. Cover with the rest of the polenta in which we form 4 nests to lay the 4 eggs, and then sprinkle the Parmesan cheese and the remaining cheese
  6. leave in the oven at 180 degrees for 30 minutes.
  7. good appetite!

Layered polenta - Recipes

MAMALIGA IN LAYERS

I know polenta lovers,
He would eat bread too.
A cauldron, that is,
Disappears from today to tomorrow.

  • 2 smoked sausages
  • 1 piece of smoked bacon
  • 300 gr of cheese
  • 200 gr of cheese
  • 200 gr of sour cream
  • 100 gr parmesan
  • 4 eggs
  • 50 gr butter
  • Malay, salt
  1. first we prepare the polenta. When it is ready, add half the amount of butter and half the amount of Parmesan. Homogenize well.
  2. grease a heat-resistant bowl with the remaining butter and add half the amount of polenta
  3. Add sour cream, then cheese and grated cheese. Sprinkle with parmesan We also stop the Parmesan cheese and cheese for sprinkling on top.
  4. Add the finely chopped sausages and sauté together with the bacon
  5. Cover with the rest of the polenta in which we form 4 nests to lay the 4 eggs, and then sprinkle the Parmesan cheese and the remaining cheese
  6. leave in the oven at 180 degrees for 30 minutes.
  7. good appetite!

Layered polenta - Recipes

MAMALIGA IN LAYERS

I know polenta lovers,
He would eat bread, too.
A cauldron, that is,
Disappears from today to tomorrow.

  • 2 smoked sausages
  • 1 piece of smoked bacon
  • 300 gr of cheese
  • 200 gr of cheese
  • 200 gr of sour cream
  • 100 gr parmesan
  • 4 eggs
  • 50 gr butter
  • Malay, salt
  1. first we prepare the polenta. When it is ready, add half the amount of butter and half the amount of parmesan. Homogenize well.
  2. grease a heat-resistant bowl with the remaining butter and add half the amount of polenta
  3. Add sour cream, then cheese and grated cheese. Sprinkle with parmesan We also stop the Parmesan cheese and cheese for sprinkling on top.
  4. Add the finely chopped sausages and sauté together with the bacon
  5. Cover with the rest of the polenta in which we form 4 nests to lay the 4 eggs, and then sprinkle the Parmesan cheese and the remaining cheese
  6. leave in the oven at 180 degrees for 30 minutes.
  7. good appetite!

Cheese polenta (in layers)

This dish is served very often in Transylvania, especially in the country. During the holidays spent in the country, there is no week not to serve such a thing. Although now I rarely prepare it like that, sometimes I miss those times and I throw a polenta with cheese and crispy fried bacon. Very good!

Bring salt water to a boil in a pot. At the moment when it starts to boil, pour the flour in the rain and sew with a fork. Leave on low heat (be careful as salt) and always stir. When it is ready, take it off the heat and let it rest for a while.

Meanwhile, cut the bacon into slices and increase. Put it in a pan and let it fry over low heat until it becomes translucent and crispy.

Take a yena bowl and grease it with lard. Spread with a tablespoon of lard a layer of polenta, then half the amount of cheese, and a layer of polenta then on top of the cheese. Cover the dish and place in the preheated oven for about 30 minutes. 10 minutes before, remove the lid and let it brown on top.


SILENCE AND SWALLOW & # 8211 MAMALIGA IN LAYERS

The recipe for & # 8220Shut up and swallow & # 8221 is actually polished in layers, one of the dishes very appreciated by Romanians. It is a traditional recipe, specially prepared to support the local culinary culture in the project close to my soul. initiated by Selgros.

In my family, polenta is eaten at least once a week. It often accompanies fried fish, sarmalele, I turn it into polenta balls or even simpler we choose the polenta version with cheese and sour cream. My father-in-law eats polenta only with milk or yogurt, and my husband does not conceive of eating any kind of polenta without a little cream.

When I was very young I didn't like polenta. But, in my first school vacation, I was going to completely change my mind. Before 1989, there was not much bread in the villages. We, in Bucharest, had no ration, no problems in supplying ourselves with bread, maybe also because our block was right across from the bread factory. Well, during the 3-month long vacation spent in the country in the Vrancea area, my uncle and aunt did not have bread every day, so they often prepared polenta. On the first day I didn't eat anything. As a spoiled child I would ask for bread and explain to everyone that I don't want to taste that yellow thing. The next day I gave it a try and I found that it is not so bad in taste, but we are still in position, hoping that bread will arrive at the store in the village. I made my way to the store a few times that day. Not to mention the supply, the store was closed, with the lock on the door, so the next day I accepted the polenta without comment, and by the end of the holiday it had already entered my menu and I was asking & # 8220the shepherd's cake& # 8221 & # 8211 my aunt's version of polenta boiled with water and salt, in layers with several kinds of cheese and the same nesting eggs as those in this recipe. I think he said that just to convince me to eat polenta.

The other day we were looking for special recipes from the Brasov area & # 8211 Fagaras and we found this recipe in Radu Anton Roman's book & # 8220Romanian dishes, wines and customs & # 8221. He was born in the Fagaras area, so he had a weakness for the & # 8220tac and swallow & # 8221 recipe, about which he wrote: & # 8220The famous and magnificent Transylvanian copture, spread especially in the southern countries, Barsei, Fagaras, Amlas, Hateg & # 8211 is a centuries-old masterpiece. & # 8221

Layered cheese polenta, in which they nest and some eggs, is tasty, economical, filling and goes great on cold days with a piece of fried bacon next to it. This recipe is old, but it has been kept in its shape to this day, as proof of good taste.

The cheese proposed by Radu Anton Roman to prepare & # 8220tac and swallow & # 8221 is a less salty cheese, but we can also use bellows cheese, sheep's cheese (especially the kneaded one and kept over the winter in a jar or freezer), cheese, any cheese we have at hand and we like it.

The polenta used in the recipe & # 8220taci and swallow & # 8221 is not the classic one boiled in salted water, the malai will be boiled in milk with sour cream and salt, which will give it a better taste.

Satisfied and good not to leave anything on the plate, we make sure to eat it hot. And Radu Anton Roman also says: & # 8220Only a prefript apple brandy from Sinca Fagarasului, a brandy turned by Pui-Hateg or a burnt one by Belis belong to an honorable polenta & # 8230 & # 8221

And, because I was telling you that we like polenta, I'm leaving you my collection of polenta recipes here.

Now I let you see how easy it is to prepare:

INGREDIENT:

250 g less salted telemea

We prepare a softer polenta from corn, milk and cream.

Grease a heat-resistant dish with 50 g butter and put half of the polenta, smoothing it as best we can.

Put 100 g of butter, spread it, then sprinkle two thirds of the amount of cheese.

We spread the second layer of polenta and make holes in which eggs will nest nicely. Put the rest of the cheese and a piece of butter on each egg.

Bake in a preheated oven at 180 ° C until the egg whites harden.

I fried a little smoked bacon separately, because any Transylvanian house has a piece of bacon in the fridge / freezer. And I put a little word, then I sprinkled a thread of sweet paprika, to be more on my husband's soul. I left the sour cream in a cup. I wouldn't put anything on it, it's so good


Polished in layers

An extremely tasty food, which is made very quickly. The polenta should be left softer.

I also used sausages and meat because I didn't have enough sausages, but you can only use sausages or only meat.

  • 4 semi-smoked sausages
  • 200 g pork
  • 200 g telemea
  • 100 g cheese
  • 3 eggs
  • corn
  • salt

First, fry the meat cut into small cubes, and when the meat is almost fried, add the sliced ​​sausages and leave until they are fried.

For the polenta, add water to the son with 1 teaspoon of coarse salt. When it boils, add the cornstarch, leave it for 1-2 minutes, after which we start to mix vigorously with a whisk. Don't stay lumpy. And we leave the polenta softer, we don't make it very vanilla.

Put half of the hot polenta in a yena bowl, level with a spoon, add the grated cheese and half of the meat and fried sausages.

Add a pinch of salt and put the other half of the polenta. Level again, add the grated cheese, break 3 eggs on which we put them further away from each other and add more fried meat and sausages.

Bake for 20 minutes, or until it starts to get a crust on top.

Serve with sour cream and it is wonderful.

Good appetite!


Video: Swatch u0026 Review. For The Love Of Polish - August 2021


Comments:

  1. Vuzahn

    You must say you are wrong.

  2. Branor

    I congratulate, this brilliant idea is necessary just by the way

  3. Tillman

    You are making a mistake. Email me at PM, we will talk.

  4. Fauran

    what an abstract mentality

  5. Shakagore

    the unsuccessful thought



Write a message