basic polenta

Polenta balls with feta cheese and sausages, they are soft on the inside, and crispy on the outside. Baked in the oven and served with sour cream, Greek yogurt or tomato sauce.

Polenta and Cheese Balls

250 g/ 8.8 oz/ 1 2/3 cup coarse or medium cornmeal (See note 1)

liter/ 33.8 fl.oz/ 4 ¼ cups water

salt

300 g/ 10.5 oz fresh sausages of your liking

150 g/ 5.3 oz feta cheese (See note 2)

dill

fine sea salt,

black pepper

grated cheese (Gouda

butter

Pour the water into a large pot. Heat...

Pour the water into a large pot. Heat the water but don't let it come to a boil (it helps against the formation of lumps). Add the salt. Slowly add the cornmeal while stirring or whisking (with an egg beater, not a mixer) all the time.

A word of caution - be careful when...

A word of caution  - be careful when the polenta starts to bubble, if the bubbles are too large you might get burned – so turn the heat down if that happens. When all the cornmeal is incorporated, continue stirring or whisking shortly to make sure there are no lumps. Turn the heat down, place a lid on top but leave a crack open.

Stir every 4-5 minutes or so but there...

Stir every 4-5 minutes or so but there is definitely no need to stir all the time. Read the cooking instructions on the polenta packet just to know for sure how long the cornmeal needs to be cooked. I cook the polenta made with coarse cornmeal for 40 to 50 minutes and the polenta made with medium cornmeal for about 15 minutes.

Preheat the oven to 220 degrees Celsius/ 430...

Preheat the oven to 220 degrees Celsius/ 430 degrees Fahrenheit. Remove the casings from the sausages. Mix the polenta with the finely chopped or crumbled sausages and the crumbled feta cheese. Add the lightly beaten egg, dill, salt to taste, and pepper.

Make about 30 balls about the size of...

Make about 30 balls about the size of a golf ball. Wet your hands after every 3 or 4 balls. Place the balls into a buttered casserole dish and sprinkle each ball with a little bit of the grated cheese. Place a tiny amount of butter on each ball.

Bake for about 20 minutes in the hot...

Bake for about 20 minutes in the hot oven or until golden. Serve immediately with crème fraiche/ sour cream/ Greek yogurt/ tomato sauce and a green salad.

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How to cook basic polenta or Romanian mamaliga, creamy or sturdy.

How To Cook Basic Polenta – Mamaliga

Sturdy polenta:

250 g/ 8.8 oz/ 1 2/3 cups coarse cornmeal

Soft polenta:

250 g/ 8.8 oz/ 1 2/3 cups medium cornmeal

1.4 liter/ 47.3 fl.oz/ 6 cups water

How to Cook Basic Polenta – Mamaliga

The cooking procedure is the same for both...

The cooking procedure is the same for both kinds of polenta, you will only need more water when you make the softer polenta. You can use either medium or coarse ground cornmeal, but read the packet's instructions to make sure that you know the indicated cooking times.

Pour the water into a large pot. Heat the water but don't let it come to a boil (it helps against the formation of lumps). Add the salt.

Slowly add the cornmeal while stirring or whisking...

Slowly add the cornmeal while stirring or whisking (with an egg beater not a mixer) all the time. A word of caution - be careful when the polenta starts to bubble, if the bubbles are too big you might get burned – so turn the heat down if that happens.

When all the cornmeal is incorporated, continue stirring...

When all the cornmeal is incorporated, continue stirring or whisking shortly to make sure there are no lumps. Turn the heat down, place a lid on top, but leave a crack open. Stir every 4-5 minutes or so, but there is definitely no need to stir all the time.

Read the cooking instructions on the polenta packet...

Read the cooking instructions on the polenta packet just to know for sure how long the cornmeal needs to be cooked. I cook the polenta made with coarse cornmeal for 40 to 50 minutes and the polenta made with medium cornmeal for about 15 minutes.

Serve immediately or leave to cool if you...

Serve immediately or leave to cool if you want to use it in another way.

https://mediavine-res.cloudinary.com/video/upload/oetcya9o7cmy7uzsdj6k.mp4

Delicious and satisfying vegan cabbage rolls filled with amaranth, sweet potatoes and lots of spices and seeds.

Top 2 basic polenta recipes from across the web

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Polenta and Cheese Balls

How To Cook Basic Polenta – Mamalig...

Top 2 basic polenta recipes from across the web

The most viewed basic polenta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Polenta and Cheese Balls

How To Cook Basic Polenta – Mamalig...

The most viewed basic polenta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine