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.
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.
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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.
Should you like to try an Italian polenta recipe, check out the Italian Polenta and Spinach Bake.
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. Crushed cornmeal will take 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 Hungarian 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.
More polenta recipes
Recipe
Polenta Loaf (Romanian Polenta Souffle)
Equipment
- Large pot
- Egg whisker
- Loaf pan 12x5 inches/ 30x12 cm
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) all the time. When all the cornmeal is incorporated, continue stirring or whisking shortly to make sure there are no lumps.4 ½ cups water/ 1 liter + 1 ¼ teaspoon fine salt + 9 oz coarse or medium cornmeal/ 250 g
- 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 360°F/ 180°C.
- Add cheese: Take the polenta off the heat and stir in the grated cheese. Let cool for about 5 minutes.1 cup grated cheese/ 125 g
- 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.2 eggs
- Bake: Butter the loaf pan 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.1 cup Greek yogurt/ crème Fraiche or sour cream/ 250 g + 2-6 large garlic cloves + 1 teaspoon medium mustard + fine sea salt and pepper
mjskitchen says
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 says
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 😉
grace says
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!). 🙂
KR says
Polenta is not very common in Estonian cuisine, so for me this is exotic recipe. Thank you for good idea and inspiration!
Adina says
Thank you, KR. 🙂
Monica says
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!
Adina says
Thank you, Monica. I love trying new things.
Gingi Freeman says
This looks even better than the last dish!! Must try!! <3 - http:/www.domesticgeekgirl.com
Adina says
Thank you, Gingi, I hope you have the chance to give it a try.
Anca says
I never had something like this. I never even heard of it. It looks fab. xx
Adina says
Old recipe apparently, but it was new for me as well.
Dawn @ Girl Heart Food says
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!
Adina says
Funny, isn't it? Imagine the old grandma who cannot shovel sitting in a cell or in a dark house in winter...