Ingredients with Measurements:
- 1 cup yellow cornmeal
- 4 cups water
- 1 teaspoon salt
- 2 cups grated cheese (preferably Romanian telemea or feta cheese)
- 1/2 cup sour cream
- 2 tablespoons butter
- 2 eggs
- 1/4 cup milk
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling water and cooking polenta
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large pot, bring 4 cups of water to a boil.
3. Add 1 teaspoon of salt to the boiling water.
4. Gradually whisk in 1 cup of yellow cornmeal, stirring constantly to prevent lumps.
5. Reduce heat to low and continue to stir the polenta for 20-30 minutes, until it thickens and pulls away from the sides of the pot.
6. Remove the pot from heat and stir in 1 cup of grated cheese, 1/2 cup of sour cream, and 2 tablespoons of butter until well combined.
7. In a separate bowl, whisk together 2 eggs and 1/4 cup of milk.
8. Add the egg mixture to the polenta and stir until well combined.
9. Season with salt and pepper to taste.
10. Pour the polenta mixture into a greased 9x13 inch baking dish.
11. Sprinkle the remaining 1 cup of grated cheese on top of the polenta.
12. Bake for 30-35 minutes, until the cheese is melted and bubbly.
13. Let the casserole cool for a few minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 30-35 minutes
Total time: 40-45 minutes
5. Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 310
Fat: 18g
Saturated Fat: 10g
Cholesterol: 105mg
Sodium: 830mg
Carbohydrates: 22g
Fiber: 2g
Sugar: 2g
Protein: 15g
Substitutions for ingredients:
- Yellow cornmeal can be substituted with polenta or corn grits.
- Romanian telemea cheese can be substituted with feta cheese or another salty cheese.
- Sour cream can be substituted with Greek yogurt or crème fraîche.
- Butter can be substituted with olive oil or another cooking oil.
Variations:
- Add cooked and crumbled bacon or sausage to the polenta mixture before baking.
- Top the casserole with sliced tomatoes or roasted red peppers before baking.
- Add chopped herbs like parsley, dill, or chives to the polenta mixture before baking.
Tips and tricks:
- Stir the polenta constantly while cooking to prevent lumps.
- Use a whisk to stir the polenta instead of a spoon for a smoother texture.
- Let the casserole cool for a few minutes before serving to allow it to set.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the casserole in the oven at 350°F for 10-15 minutes, or in the microwave for 2-3 minutes.
Presentation ideas:
Serve the casserole in individual ramekins for a more elegant presentation.
Garnishes:
Garnish with chopped fresh herbs like parsley or chives.
Pairings:
Serve with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Mixed green salad with vinaigrette dressing
Troubleshooting advice:
- If the polenta is too thick, add more water or milk to thin it out.
- If the casserole is too dry, add more sour cream or milk to the polenta mixture before baking.
Food safety advice:
- Make sure to cook the polenta thoroughly to avoid any risk of foodborne illness.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Caș Cu Mămăligă is a traditional Romanian dish that combines polenta and cheese in a casserole. It is often served as a main dish or as a side dish to meat or vegetable dishes.
Flavor profiles:
This dish is savory and cheesy with a creamy texture from the sour cream and eggs.
Serving suggestions:
Serve hot with a side salad or roasted vegetables for a complete meal.
Related Categories
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Region: Romanian
Taste: Savory, Cheesy, Comforting, Creamy, Nutty