Lunch · Romanian
Polenta Bulz with Feta and Egg
Two feta-stuffed polenta balls, roasted and served with a fried egg and a little yogurt. A version of Romanian bulz with a soft cheese center.
- per serving
- 510 kcal
- Protein
- 21 g
- Total time
- 1 h 5 min
- Makes
- 1 serving
- Vegetarian
Instructions
Bring 210 ml of water to a simmer with 0.3 g of salt. Pour in the 60 g of dry instant polenta in a stream while whisking. Cook over low heat for 4 to 5 minutes, or the time on the package, stirring: it should pull away from the pan and be very thick.
Spread it on a plate and let it cool for 10 minutes, until you can touch it without burning yourself. Preheat the oven to 220 °C (425 °F). Crumble the 50 g of feta-style cheese and divide it in two. Work 2 g of butter into the still-soft polenta.
Divide all the polenta into two portions. With wet hands, flatten each one to about 12 cm and make a hollow in the center; add 25 g of feta. Close the polenta around the cheese and shape two slightly flattened balls about 7 cm across, with no cracks.
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