Directions

• In old writings, mamaliga (polenta) is boiled in milk with heavy cream. Or 50% milk, 50% water exactly as I did now. The addition of fatty smoked meats is optional, many people prefer only the creaminess of the dish and its taste of butter with cheese. Also, sheep’s cheese or smoked cheese is most often found in these dishes.
• I started by frying the smoked sausages and the bacon, of course you can use any kind of meat you like, ideally it would be smoked and with fat, then I left them aside. I grated both types of cheeses, weighed my malai (corn flour) and mixed the water with the milk.
• In a non-stick pan, I boiled milk and water, seasoned with salt and freshly ground pepper. When steam starts to come out, slowly pour in the corn flour and mix with a whisk. We keep the fire at a low temperature, as it boils, salt sprinkles start to splatter everywhere. We prevent this by cooking on low heat.
• Boil the mamaliga (polenta) for about 20-25 minutes, stirring often, because it tends to stick as it thickens. After 20 minutes, taste to see if more salt is needed. If you feel that the texture is still rough, continue to boil for another 5-10 minutes.
• Choose an oven-proof tray, I had a yenna dish perfect for 4 servings. We divide the boiled “mamaliga” into 3 parts and while it is still hot we start forming the layers for “Shut up and swallow”. We start with a layer of “mamaliga” then the meat and sprinkle cheeses. We repeat everything, taking care to save the cheese for garnishing on top.
• With the back of a spoon, create small depressions in the “mamaliga” and crack an egg into each hole. Season the eggs with salt and pepper. Add the grated cheeses on top and put the pan in the oven until the eggs are ready and the cheese melts nicely.
• We serve the dish hot, steaming with the aromas of the melted cheeses. Look at how beautiful the formed layers look. I hope you will try this recipe to see what kind of delicious traditional dishes can be found in Romanian lands.