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Vegetarian, European

Romanian polenta with cheese, cream and a fried egg

Romanian polenta with cheese, cream and a fried egg is a soft cornmeal dish topped with crumbled sheep's cheese, sour cream and a fried egg. It serves 4, takes 35 minutes, counts as very easy, and costs €1.80 per serving. The key to success is pouring the cornmeal in a steady stream while whisking to avoid lumps.

Tonight, Romania lands on your plate with soft, creamy polenta, cheese, cream and a fried egg on top.

Romanian polenta with cheese, cream and a fried egg
Total time
35 min
Difficulty
Very easy
Cost per person
€1.80
Calories per person
620 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

This dish, known as mămăligă in Romania, is cornmeal cooked slowly until thick and creamy, the local answer to polenta. It gets topped with crumbled sheep's cheese that softens slightly from the heat, a spoonful of sour cream that smooths everything out, and a fried egg whose yolk spills over once you break it. The result feels hearty and a bit rustic, a nice change from your usual weeknight dinner.

This is the kind of recipe to pull out on a weeknight when you want something warm and simple without spending hours in the kitchen. Kids generally enjoy swirling the egg yolk into the hot polenta, and the whole dish comes together with just a few minutes of cooking for the egg. It's also an easy way to try a dish from elsewhere without hunting down hard to find ingredients.

The ingredients

4 people

Pantry

  • Cornmeal (polenta)often in the pantry 300 g
  • Wateroften in the pantry 1.2 l
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Butter 40 g
  • Feta or fresh sheep's cheese 200 g
  • Heavy sour cream 20 cl
  • Eggs 4

Allergens Lactose, Eggs

The step by step recipe

  1. Bring the salted water to a boil in a heavy bottomed saucepan.

    Use a thick bottomed pan so the polenta doesn't stick.

  2. Pour in the cornmeal in a steady stream while whisking, then lower the heat and stir with a wooden spoon. 20 min

    Stir often, the polenta can splatter, so be careful.

  3. Add the butter near the end of cooking and stir until it's fully absorbed.

    The polenta is ready when it pulls away from the sides of the pan.

  4. Fry the eggs in a skillet with a small pat of butter.

    Cover the pan for 1 minute to cook the white without flipping.

  5. Serve the polenta in portions topped with crumbled cheese, a spoonful of cream and a fried egg.

    A touch of black pepper and it's perfect.

Our tips to get it right

  • Get every ingredient ready before you start, the polenta needs constant attention for 20 minutes straight and you won't have time to dig out the cheese or eggs later.
  • If the polenta turns out too thick at the end, stir in a little hot water a spoonful at a time rather than cold water, which would cool the whole pot down.
  • Serve the polenta as soon as it's ready, it keeps thickening as it cools and loses its creamy texture.

The variations

  • Swap the feta for fresh goat cheese for a creamier, less salty version.
  • For an egg free version, simply add more crumbled cheese and finish with a drizzle of melted butter.
  • For a quicker version with kids in mind, use quick cooking cornmeal and reduce the cooking time to about 5 minutes following the package instructions.

What to serve it with

  • A fresh raw vegetable salad
  • Seasonal grilled vegetables
  • A glass of sparkling apple juice

Storage

Cooked polenta keeps for 2 days in the fridge in a sealed container, though it firms up as it cools. Reheat it in a skillet with a little butter or water to loosen it, and cook the fried egg fresh right before serving.

Questions about this dish

Can you use regular polenta instead of cornmeal?

Yes, fine cornmeal is essentially what's sold as polenta. Just check the cooking time on the package since it can vary depending on how finely it's ground.

What cheese can replace feta?

Fresh sheep's cheese or a young, mild tomme work really well here. Avoid strong flavored cheeses, they would overpower the mild taste of the polenta.

Can you make the polenta ahead of time?

You can cook it up to an hour ahead and keep it covered over very low heat, stirring occasionally. Add a splash of hot water if it thickens too much.

How do you keep the fried eggs from sticking to the pan?

Use a hot nonstick skillet with a real pat of butter before cracking in the egg. Cover the pan afterward to cook the white through without having to flip it.

How long does it take to make a Romanian polenta with cheese, cream and a fried egg?

Count 35 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a Romanian polenta with cheese, cream and a fried egg?

About 620 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Romanian polenta with cheese, cream and a fried egg cost?

About €1.80 per serving, or €7.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, eggs. Always check the labels of the products you buy.

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