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Polenta Loaf (Romanian Polenta Souffle)

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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.

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

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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
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Course: Main Course
Cuisine: Romanian
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Calories: 427kcal
Author: Adina


  • Polenta loaf:
  • 9 oz coarse or medium cornmeal 250 g, Note
  • 4 1/2 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


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 30×12 cm/ 12×5 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.


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.


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!

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Recipe Rating


Wednesday 25th of January 2017

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!

Evi @ greenevi

Monday 23rd of January 2017

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 ;)


Monday 23rd of January 2017

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!). :)


Friday 20th of January 2017

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


Saturday 21st of January 2017

Thank you, KR. :)


Thursday 19th of January 2017

This is so'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!


Saturday 21st of January 2017

Thank you, Monica. I love trying new things.