This dish will bring comfort and a sunny mood to your morning. It is nicknamed ‘shut up and eat’ because it’s best eaten hot. It is often made with a whole, cracked egg on top, but I prefer to use beaten eggs for the extra-smooth texture.
This dish will bring comfort and a sunny mood to your morning. It is nicknamed ‘shut up and eat’ because it’s best eaten hot. It is often made with a whole, cracked egg on top, but I prefer to use beaten eggs for the extra-smooth texture.
75 grams cașcaval or Cheddar cheese (grated, plus extra for baking)
200 grams sour cream
2 medium eggs (beaten)
1 teaspoon chopped fresh thyme
2 cups water
2 teaspoons salt (plus an extra pinch for baking)
1 cup fine cornmeal (polenta)
1¾ ounces salted butter (plus extra for dotting)
2½ ounces cașcaval or Cheddar cheese (grated, plus extra for baking)
generous ¾ cup sour cream
2 medium eggs (beaten)
1 teaspoon chopped fresh thyme
Method
MǍMǍLIGǍ la Cuptor - Baked Cornmeal with Sour Cream, Cheese and Eggs is a guest recipe by Irina Georgescu so we are not able to answer questions regarding this recipe
Preheat the oven to 180°C fan (350°F/gas 4) or the grill (broiler) to maximum temperature.
In a deep pan, bring the measured water and salt to the boil. Add the cornmeal and use a whisk to distribute it evenly in the water. Reduce the heat to low, cover and allow the cornmeal to absorb the liquid for 8–10 minutes. Whisk a couple of times throughout this process.
Stir in the butter and cheese, then pour the cornmeal into a 23 cm (9 in) ceramic baking dish. Allow it to cool a little, then make a large well in the middle. Add the sour cream, sprinkle with a pinch of salt, then add the beaten eggs, working them a little with a fork into the sour cream. Place a few dots of butter on top and another sprinkle of grated cheese. Bake or grill (broil) for 10 minutes, or until the eggs are just set and the cornmeal has a beautiful golden crust.
Sprinkle the thyme on top and serve hot.
Preheat the oven to 180°C fan (350°F/gas 4) or the grill (broiler) to maximum temperature.
In a deep pan, bring the measured water and salt to the boil. Add the cornmeal and use a whisk to distribute it evenly in the water. Reduce the heat to low, cover and allow the cornmeal to absorb the liquid for 8–10 minutes. Whisk a couple of times throughout this process.
Stir in the butter and cheese, then pour the cornmeal into a 23 cm (9 in) ceramic baking dish. Allow it to cool a little, then make a large well in the middle. Add the sour cream, sprinkle with a pinch of salt, then add the beaten eggs, working them a little with a fork into the sour cream. Place a few dots of butter on top and another sprinkle of grated cheese. Bake or grill (broil) for 10 minutes, or until the eggs are just set and the cornmeal has a beautiful golden crust.
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