• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • Sweets
  • How To's
  • About

Where Is My Spoon

menu icon
go to homepage
  • Recipe Index
  • Sweets
  • How To's
  • About
    • Facebook
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Recipe Index
    • Sweets
    • How To's
    • About
    • Facebook
    • Pinterest
    • Twitter
  • ×

    Where Is My Spoon > Romanian Cooking > Main Course

    Published: Jun 10, 2020 · Modified: Jun 23, 2022 by Adina · 13 Comments

    Polenta Loaf (Romanian Polenta Souffle)

    Sharing is caring!

    188 shares
    • Share
    • Yummly
    • Reddit
    • Twitter
    two slices of baked polenta served with yogurt sauce

    Polenta loaf – a fluffy Romanian polenta souffle served with a delicious garlic yogurt sauce. It can be served as a main dish or as a side dish.

    Jump to Recipe
    loaf of cornmeal bake on a wooden board

    Last time we learned how to make a basic polenta or mamaliga, so today it is time to bring that recipe one step further and make a polenta loaf.

    Start by making a basic polenta but instead of serving that as it is with just cheese and yogurt, add some cheese and eggs and bake it into a delicate, fluffy, and delicious souffle. A recipe fit not only for a regular family dinner but nice looking and special enough to serve to guests.

    This souffle or loaf is a vintage Romanian recipe published in a newspaper in 1940. I love its simplicity, the fact that despite its using such common and cheap ingredients, it still makes such a delicious and out-of-the-ordinary meal.

    It brings a simple polenta (which was always considered to be a peasant's dish) to a whole new level, just by adding a couple more ingredients and by baking and serving it in a different form.

    And should you like to try an Italian polenta recipe, check out the Italian Polenta and Spinach Bake.

    baked polenta with yogurt garlic sauce

    How to make it?

    • Make a basic polenta.
    • You can use either coarse or medium cornmeal, just cook it according to the packet's instructions, coarse cornmeal will need much longer to cook than medium.
    • Mix with lots of cheese, two egg yolks, and two stiff egg whites.
    • Pour the mixture into a loaf pan and bake.

    How to serve?

    • Serve the loaf cut into slices, either as a vegetarian main dish or as a side dish for any kind of meat or vegetable dish.
    • I particularly like to serve it with a hearty beef goulash, a mushroom stew, and fried or baked sausages of any kind.
    • If serving as a main dish, don't forget the garlic sauce, it fits the dish perfectly.
    • The garlic sauce will not fit as a side for goulash or something else with sauce, but it will be great together with the polenta and some sausages.
    • To make the yogurt sauce, mix together 1 cup Greek yogurt, smetana, or crème Fraiche with at least 3 large grated garlic cloves (I always use 5-6 large ones – really hardcore), 1 teaspoon medium or Dijon mustard, salt, and pepper to taste.
    two slices of baked polenta served with yogurt sauce

    More polenta recipes

    • Polenta Chicken
    • Mushroom Polenta Casserole
    • Polenta and Cheese Balls
    • Polenta Crust Pizza
    • Sweet Polenta Cake – Malai dulce

    Do you like this recipe?

    Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Don’t forget to tag me #whereismyspoon when you try a recipe!
    baked polenta with yogurt garlic sauce

    Polenta Loaf (Romanian Polenta Souffle)

    Polenta loaf – a fluffy Romanian polenta souffle served with a delicious garlic yogurt sauce.
    5 from 3 votes
    Print Pin Share GrowSaved! Rate
    Course: Main Course
    Cuisine: Romanian
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Servings: 4
    Calories: 427kcal
    Author: Adina
    Prevent your screen from going dark

    Ingredients 

    • Polenta loaf:
    • 9 oz coarse or medium cornmeal 250 g, Note
    • 4 ½ cups water 1 liter
    • 1 ¼ teaspoon fine salt
    • 1 cup grated cheese Gouda or Cheddar, 125 g
    • 2 eggs
    • Garlic sauce:
    • 1 cup Greek yogurt/ crème Fraiche or sour cream 250 g
    • 2-6 large garlic cloves to taste
    • 1 teaspoon medium mustard
    • fine sea salt and pepper

    Instructions

    Polenta loaf:

    • Stir polenta: Measure the water in 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. When all the cornmeal is incorporated, continue stirring or whisking shortly to make sure there are no lumps.
    • Simmer polenta: 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. Cook according to packet instructions, medium cornmeal needs more or less 15 minutes, while coarse cornmeal about 40-50 minutes.
    • Preheat the oven to 180 degrees Celsius/ 360 degrees Fahrenheit.
    • Add cheese: Take the polenta off the heat and stir in the grated cheese. Let cool for about 5 minutes.
    • Add eggs: In the meantime, separate the eggs and beat the egg whites until stiff. Add more salt to taste to the polenta and stir in the egg yolks. Carefully fold in the egg whites.
    • Bake: Butter a loaf pan of about 30x12 cm/ 12x5 inches generously. Pour in the mixture and level with a spoon. Bake for about 25-30 minutes until nicely golden and set in the middle. Serve immediately with garlic sauce or as a side for dishes with sauce, meat or sausages.
    • Garlic sauce: Finely grate or press the garlic cloves. Stir into the yogurt/creme fraiche/sour cream with the mustard and add salt and pepper to taste.

    Notes

    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.

    Nutrition

    Serving: 1/4 of the dish | Calories: 427kcal | Carbohydrates: 52g | Protein: 21g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Cholesterol: 127mg | Sodium: 1100mg | Fiber: 5g | Sugar: 3g
    Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

    More Main Course

    • romanian stew with cabbage in a pot.
      Stewed Cabbage
    • romanian sarmale cut in a traditional bowl.
      Sarmale – Traditional Romanian Cabbage Rolls
    • stew with meatballs and sauerkraut in a pot
      German Meatballs with Sauerkraut
    • stewed trout with tomatoes in a skillet served with polenta in a bowl
      Stewed Trout (in Tomato Sauce)

    Sharing is caring!

    188 shares
    • Share
    • Yummly
    • Reddit
    • Twitter

    web banner representing all the websites logos that featured our food blog.

    Reader Interactions

    Comments

    1. Dawn @ Girl Heart Food says

      January 19, 2017 at 4:34 pm

      Oh my goodness! Jail for snow shovelling and electricity turned off! Wow!!! So happy you stumbled upon this recipe. I absolutely love polenta and this is just a great twist! That garlic sauce sounds pretty tasty too and the mustard is a lovely touch! Pinning and can't wait to give this one a try 🙂 Have a wonderful weekend!

      Reply
      • Adina says

        January 21, 2017 at 12:06 pm

        Funny, isn't it? Imagine the old grandma who cannot shovel sitting in a cell or in a dark house in winter...

        Reply
    2. Anca says

      January 19, 2017 at 5:24 pm

      I never had something like this. I never even heard of it. It looks fab. xx

      Reply
      • Adina says

        January 21, 2017 at 12:07 pm

        Old recipe apparently, but it was new for me as well.

        Reply
    3. Gingi Freeman says

      January 19, 2017 at 6:48 pm

      This looks even better than the last dish!! Must try!! <3 - http:/www.domesticgeekgirl.com

      Reply
      • Adina says

        January 21, 2017 at 12:08 pm

        Thank you, Gingi, I hope you have the chance to give it a try.

        Reply
    4. Monica says

      January 19, 2017 at 8:51 pm

      This is so fascinating...it's so good to learn about new recipes you've never eaten/heard of before! Love that fluffy souffle texture. You are so adventurous! Keep up the great cooking!

      Reply
      • Adina says

        January 21, 2017 at 12:10 pm

        Thank you, Monica. I love trying new things.

        Reply
    5. KR says

      January 20, 2017 at 10:27 am

      Polenta is not very common in Estonian cuisine, so for me this is exotic recipe. Thank you for good idea and inspiration!

      Reply
      • Adina says

        January 21, 2017 at 12:10 pm

        Thank you, KR. 🙂

        Reply
    6. grace says

      January 23, 2017 at 5:57 pm

      i've never seen polenta used like this--how brilliant! this is a type of souffle i might just be able to make (and happily devour!). 🙂

      Reply
    7. Evi @ greenevi says

      January 23, 2017 at 7:11 pm

      I really love polenta and this version looks amazing too! Also, let me say, it's probably the prettiest polenta recipe I've ever seen 😉

      Reply
    8. mjskitchen says

      January 25, 2017 at 4:06 am

      What a fabulous idea to transform polenta into a souffle. I have to give this a try as we are both souffle fans in so many ways and a souffle is something we've never tried. Thanks!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Follow me!

    • Facebook
    • Pinterest
    • Twitter
    • Instagram

    Hello! Where Is My Spoon is a blog where you will find delicious and family friendly recipes, all made from scratch. From simple healthy soups to sumptuous cakes for special occasions, all our recipes have been tried and loved by our family and our friends.

    More about me →

    Popular

    • lamb marinade in a bowl with a spoon in it.
      Easy Lamb Marinade
    • green plate with slow cooker lamb chops, roast potatoes and green beans.
      Slow Cooker Lamb Chops (Crock Pot)
    • lamb seasoning on a silver spoon of a green striped cloth.
      Homemade Lamb Seasoning
    • close up of beer braised short ribs in a white dutch oven.
      Beer Braised Short Ribs

    Footer

    ↑ back to top

    Info

    • Privacy Policy
    • Accessibility Statement

    Our second blog

    The Fast Recipe Food Blog

    Newsletter

    • Sign Up! for emails and updates

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 - Where Is My Spoon. All rights reserved.