Moldovan po­lenta cakes with cheese and dill

Calgary Herald - - YOU -

Serves: 8

■ 2 1/4 cups (560 ml) whole milk ■ 4 tbsp (60 ml) but­ter

■ 1 1/4 cup (310 ml) coarse po­lenta

■ 4 eggs

■ 1 1/4 cups (310 ml) fresh ri­cotta ■ 7 oz (200 g) feta, crum­bled

■ 1 cup (250 ml) plain yo­gurt

■ 1/2 cup (125 ml) all-pur­pose flour

■ 1 bunch of dill, finely chopped, plus ex­tra to serve

■ 1 tsp (5 ml) bak­ing pow­der

■ Sour cream, to serve

1. Bring milk to a boil in a pan over medium heat. Add the but­ter and po­lenta. Stir con­tin­u­ously for a few min­utes un­til thick­ened. Set aside to cool slightly.

2. Mean­while, sep­a­rate the eggs and place the yolks and whites into sep­a­rate bowls. Mix the yolks with the ri­cotta, feta, yo­gurt, flour and dill, then add this mix­ture to the luke­warm po­lenta along with the bak­ing pow­der. Stir to com­bine well.

3. Pre­heat the oven to 400 F (200 C) and grease an 11-by-9 inch (28-by-23 cm) bak­ing pan.

4. Whisk the egg whites un­til they form stiff peaks. Care­fully fold the egg whites into the po­lenta mix­ture.

5. Pour into the pan and bake for 40 min­utes, or un­til a skewer comes out clean. Do not re­move the po­lenta from the oven — turn it off and don’t open the door for 20 min­utes. Turn the po­lenta out onto a chop­ping board, slice and serve warm with sour cream and dill, as an ap­pe­tizer or lunch.


Savoury po­lenta cakes are of­ten served to mark spe­cial oc­ca­sions in Ro­ma­nia.

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