Where Is My Spoon Recipes Romanian Cooking Romanian Main Course Polenta Loaf (Romanian Polenta Souffle)

Polenta Loaf (Romanian Polenta Souffle)

by Adina 10/06/2020 13 comments

polenta loaf sliced on a wooden board
This post may contain affiliate links, see my Privacy Policy

Last Updated on

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 ordinary meal.

It brings a simple polenta (which was always considered to be 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.

baked polenta with yogurt garlic sauce

How to make?

  • 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 one.
  • 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, 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

polenta loaf sliced on a wooden board

Polenta Loaf (Romanian Polenta Souffle)

Yield: 4
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Polenta loaf – a fluffy Romanian polenta souffle served with a delicious garlic yogurt sauce.

Ingredients

  • Polenta loaf:
  • 250 g/ 8.8 oz/ 1 ½ cups coarse or medium cornmeal (Note)
  • 1 liter/ 33.8 fl.oz/ 4 ¼ cups water
  • 1 ¼ teaspoon fine salt
  • 125 g/ 4.4 oz/ 1 cup grated cheese (Gouda or Cheddar)
  • 2 eggs
  • Garlic sauce:
  • 250 g/ 8.8 oz/ 1 cup Greek yogurt/ crème fraiche or sour cream
  • 2-6 large garlic cloves, to taste
  • 1 teaspoon medium mustard
  • fine sea salt and pepper

Instructions

Polenta loaf:

  1. 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.
  2. 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.
  3. Preheat the oven to 180 degrees Celsius/ 360 degrees Fahrenheit. Take the polenta off the heat and stir in the grated cheese. Let cool for about 5 minutes.
  4. 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.
  5. 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

1. Finely grate or press the garlic cloves. Stir into the yogurt/creme fraiche/sour cream together 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 Information:
Yield: 4 Serving Size: 1/4 of the dish
Amount Per Serving: Calories: 427Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 127mgSodium: 1100mgCarbohydrates: 52gFiber: 5gSugar: 3gProtein: 21g

Nutrition information isn’t always accurate.

13 comments
0

You may also like

13 comments

Dawn @ Girl Heart Food 19/01/2017 - 16:34

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 21/01/2017 - 12:06

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

Reply
Anca 19/01/2017 - 17:24

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

Reply
Adina 21/01/2017 - 12:07

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

Reply
Gingi Freeman 19/01/2017 - 18:48

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

Reply
Adina 21/01/2017 - 12:08

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

Reply
Monica 19/01/2017 - 20:51

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 21/01/2017 - 12:10

Thank you, Monica. I love trying new things.

Reply
KR 20/01/2017 - 10:27

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

Reply
Adina 21/01/2017 - 12:10

Thank you, KR. 🙂

Reply
grace 23/01/2017 - 17:57

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
Evi @ greenevi 23/01/2017 - 19:11

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
mjskitchen 25/01/2017 - 04:06

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 Comment

shares