Today, I am excited to share with you a recipe that is deeply rooted in Romanian cuisine.

While this version may not be the traditional method commonly seen, this is how we love to prepare it in our home, and we're eager to present it to you in our own special way. So, without any further ado, here is our Creamy Polenta Layers recipe.

Ingredients and Preparation

Meat and Vegetable Layer

• Finely chop the sausage and the ham.
• Cook these in a pan for 2-3 minutes on medium heat.
• Add chopped hot pepper to taste, one chopped onion, and two green garlic stems, cooking for another 2-3 minutes.

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• Stir in 1/2 tsp of Worcestershire sauce, a splash of white wine, and a tablespoon of soy sauce. Cook for 5 minutes more on low heat.

Spinach and Cheese Layer

• In a different pan, melt one tablespoon of butter.
• Sauté the baby spinach and the cloves of garlic (if in season, you can also use wild garlic and green garlic).
• When they reduce their size, add the minced cheddar cheese and the double cream.

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• Cook for 2-3 minutes more on low heat.

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• Then remove from the stove.

For the Polenta

• In a saucepan, heat the water and butter. Add salt, then gradually whisk in the polenta.

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• Cook until it thickens, about 2-3 minutes.
• Once the polenta is ready, stir in 3-4 tablespoons of kneaded cheese. I use a Romanian cheese called 'cas.' However, since I know it's not something you can find in other countries, you can very easily substitute it with cottage cheese, feta, or quark cheese as available.

Layering and Baking

• Preheat your oven to 200°C with fan. 
• Grease the molds with butter and layer as follows: a layer of polenta, a handful of cheese.

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• Add a handful of meat mixture

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• Add a handful of spinach mixture.

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• And then add more polenta. Finish it with extra cheese and grated cheddar.

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• Bake for 15-20 minutes in individual molds or a large dish suitable for 4-6 people.
• Take it out of the oven and let it rest for 10 minutes before serving. You can try serving it with a glass of kefir of plain yogurt. It goes really well

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Note: For our friends that keep things vegetarian, yes you can skip the meat. You can even replace them with some king oyster mushrooms. Unfortunately, I cannot help you with suggestions on how to make it vegan. Cheese really is a very important part of this dish and I simply don't know how to replace it.

Origins of this Dish

This dish, called "Mamaliga in Paturi" is a very traditional sheppard's dish in Romania. However, "Mamaliga în paturi" or "layered polenta" is a more sophisticated variation of the traditional Romanian dish of mamaliga a staple in Romanian cuisine. Traditional mamaliga is a simple dish made from cornmeal (polenta) and water, which has been a primary food for many generations of Romanians, especially in rural areas.

The history of mamaliga dates back to when Romanians used other grains like millet, barley, or wheat to make various types of porridge. With the introduction of corn from America to Europe in the 16th century, mamaliga began to gain popularity, gradually replacing other grains due to corn's higher yield and ease of cultivation. Corn quickly became a staple crop in many regions of Romania.

The "layered" version is a more modern adaptation that adds a layer of sophistication to this traditional food. Mamaliga is prepared in alternating layers with various fillings such as cheese, cream, sautéed vegetables, meat, or combinations of spices and herbs. This method not only enhances the flavor but also transforms the presentation of mamaliga, making it suitable even for festive meals.

Layered mamaliga reflects contemporary culinary influences on Romanian cuisine, incorporating ingredients and techniques not traditionally associated with simple mamaliga. And as I said at the beginning of this article, the recipe you just read is not the traditional way we make it in Romania, but a more sophisticated rendition that I hope you will enjoy.

Frequently Asked Questions

Before we say our goodbyes here are some frequently asked questions that people have when it comes to polenta.

Q: How to Cook Instant Polenta

A: Instant polenta is cooked by boiling water (or a mix of milk and water for creamy polenta recipes), adding the polenta gradually, and stirring constantly until it thickens.

Q: Is Polenta Healthy?

A: Polenta can be a healthy dish, depending on how it's prepared. It's naturally polenta gluten-free and can be part of a balanced diet.

Q: How Much Polenta Per Person?

A: Typically, about 50-75 grams of dry polenta per person is sufficient.

Q: What Does Polenta Taste Like?

A: Polenta has a mild, slightly sweet corn flavor and a creamy texture when cooked with butter or cheese.

Q: How to Make Polenta from Cornmeal

A: To make polenta from cornmeal, simply boil water or broth, add the cornmeal slowly, and continue stirring until it becomes thick and creamy. You need to keep the stove on low heat and simmer everything for 5-7 minutes.

Q: Are Polenta and Grits the Same Thing?

A: Polenta and grits are similar, both made from ground corn, but grits are usually from hominy or a different type of corn, resulting in a different texture and flavor.

Q: Is Polenta Gluten Free?

A: Yes, polenta is naturally gluten free, making it a great option for those with gluten sensitivities.

Conclusion

I hope this modern take on a traditional Romanian dish inspires you to try making this gourmet layered mamaliga. Whether you're looking for new polenta recipes for dinner or simply want to experiment with a baked polenta recipe, this dish is sure to impress. Please test it out and share your creation with us; we would love to see your versions!