Ingredients with Measurements:
- 2 cups of cornmeal
- 2 cups of water
- 1 teaspoon of salt
- 2 tablespoons of butter
- 1 onion, chopped
- 2 cups of mushrooms, sliced
- 1 tablespoon of olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Skillet
Step-by-step instructions:
1. In a large pot, bring 2 cups of water to a boil. Add 1 teaspoon of salt and 2 tablespoons of butter.
2. Slowly add 2 cups of cornmeal, stirring constantly until the mixture is thick and smooth.
3. Remove the pot from the heat and let the mixture cool for a few minutes.
4. Wet your hands and shape the cornmeal mixture into small balls, about the size of a golf ball.
5. In a skillet, heat 1 tablespoon of olive oil over medium heat.
6. Add the chopped onion and cook until translucent, about 5 minutes.
7. Add the sliced mushrooms and cook until they are tender and browned, about 10 minutes.
8. Season the mushrooms and onions with salt and pepper to taste.
9. In a large pot, bring water to a boil. Add the cornmeal balls and cook for 10-15 minutes, or until they float to the surface.
10. Remove the cornmeal balls from the pot and place them on a serving platter.
11. Top the cornmeal balls with the mushroom and onion mixture.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Skillet: Medium heat
Pot: Boiling water
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 8g
Carbohydrates: 40g
Protein: 6g
Fiber: 5g
Substitutions for ingredients:
- Cornmeal can be substituted with polenta or grits.
- Butter can be substituted with margarine or oil.
- Mushrooms can be substituted with any other type of mushroom or vegetable.
Variations:
- Add grated cheese on top of the mushroom and onion mixture.
- Add cooked bacon or sausage to the mushroom and onion mixture.
- Add chopped herbs, such as parsley or thyme, to the mushroom and onion mixture.
Tips and tricks:
- Wetting your hands before shaping the cornmeal balls will prevent the mixture from sticking to your hands.
- Make sure the mushroom and onion mixture is well-seasoned to add flavor to the dish.
- Serve the dish hot for the best taste.
Storage instructions:
Store any leftover cornmeal balls and mushroom and onion mixture separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the cornmeal balls in boiling water for a few minutes until heated through. Reheat the mushroom and onion mixture in a skillet over medium heat until heated through.
Presentation ideas:
Arrange the cornmeal balls on a platter and top with the mushroom and onion mixture. Garnish with fresh herbs.
Garnishes:
Fresh herbs, grated cheese, or chopped nuts.
Pairings:
This dish pairs well with a green salad or roasted vegetables.
Suggested side dishes:
Roasted vegetables, green salad, or grilled chicken.
Troubleshooting advice:
If the cornmeal balls are too dry, add a little bit of water to the mixture. If the mixture is too wet, add more cornmeal.
Food safety advice:
Make sure the cornmeal balls are cooked all the way through before serving.
Food history:
Bulz is a traditional Romanian dish made with cornmeal. It is often served with cheese, sour cream, or meat.
Flavor profiles:
The dish has a savory and earthy flavor from the mushrooms and onions, and a slightly sweet flavor from the cornmeal.
Serving suggestions:
Serve the dish hot with a side of roasted vegetables or a green salad.
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Region: Romanian