“Mămăliga cu Brânza & Ou” – Polenta with Cheese & Egg – my take on a traditional Romanian dish – creamy, cheesy, comfort food that makes for a great dinner, or breakfast, on a winter day.
Recipe (makes 4-6 servings):
Ingredients:
Polenta:
– 1.5 cups of @bobsredmill organic yellow corn polenta
– 4 cups whole grass fed organic milk
– 3 cups filtered water
– 8 oz package of fresh mozzarella pearls @belgioiosocheese (in Romania we usually use a combination of sheep cheeses)
– 1 cup aged sharp cheddar
– 1/3 cup Parmesan (optional)
– 6 eggs
– 1.5 cups whole Greek yogurt
– 2 tbs pasture raised butter
– 3 cloves of garlic
– sage
– rosemary
– thyme
– sea salt
– black pepper
– garlic powder
– paprika
Cauliflower:
– 1 head of purple cauliflower
– 1 tbs extra virgin olive oil
– sea salt
– turmeric
– black pepper
– garlic powder
– chipotle powder
Preheat oven to 475. Get the cauliflower going 1st. Rinse, pat dry, remove leaves. Cut heat into 1” slices. Coat well with EVOO & season. Place on tray with parchment paper & roast for 25-30 mins until cauliflower starts caramelizing.
In the meantime, make the polenta. Bring 3 cups milk, 3 cups water & 1 tsp sea salt to a boil in medium pot. Whisk in 1.5 cups of polenta & reduce heat to low. Cook approx. 5-7 min stirring frequently until liquid absorbed & creamy. In a small sauté pan, sauté sliced garlic cloves in 1 tbs of butter. Add the garlic & butter to polenta & stir. Remove from heat & let sit covered.
Butter baking dish & pour in the polenta. Add a layer of the fresh mozzarella pearls. In a mixing bowl, whisk 1 cup milk + 1.5 cups whole Greek yogurt + 2 eggs. Pour over the mozzarella. Season with sea salt, black pepper, garlic powder, paprika & herbs. Add another layer of shredded cheddar & Parm. Crack 4 eggs on top & season all.
Once cauliflower is done, lower heat to 425. Throw polenta on top rack for approx. 12 mins until egg whites cooked & cheese is melting & bubbling.
Serve the polenta with the cauliflower & more fresh black pepper.
Enjoy!
Leftovers can be refrigerated and enjoyed for breakfast/brunch.
#inthekitchenwithnora #comfortfood
