The Recipe

Romanian Polenta With Sheep's Milk Feta

As Laura Coroi, from Bucharest, Romania, taught Lindsay Sterling
in Yarmouth, ME, May 2010

Serves 4-6
Time: about 50 minutes

4 eggs
1 c. Bulgarian sheep's milk Feta (look for it at Micucci's Italian Grocery*
1 1/2 Tbsp butter cut into small pieces
1/2 package (about 7 oz) Bellino instant polenta (Micucci's has this too)

Hardboil eggs. Preheat oven to 350. In bottom of ovenproof dish mash feta into crumbles with a fork. Add butter and mash into cheese. Fill medium pot half way with cold water. Turn on heat. Add enough polenta so that it's the consistency of heavy cream and then stir while heating (to avoid lumps) until it's thick but still pourable. (If it's too thick, add more water, too thin, add more polenta). Peel eggs, slice and lay pieces on top of the cheese. Pour polenta over the top, and put dish in oven for about thirty minutes.

Micucci's: 207-775-1854, 45 India St. Portland, ME

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copyright Lindsay Sterling 2010