Bulz (Romanian Polenta Balls Stuffed with Cheese)
In short: Golden polenta balls with a salty cheese center, baked until crisp outside and melting inside, served with a fried egg and sour cream. It takes about 1 h 10 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 50 min
- Total
- 1 h 10 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 585 kcal
Bulz is a shepherd's dish from the Carpathian regions of Romania: polenta shaped around a lump of salty cheese and cooked beside the fire until the crust crackles and the cheese melts. This oven version gives the same contrast of crisp outside and soft molten center. Serve it with a fried egg, sour cream and a hot pepper for a meal that needs nothing else.
Instructions
- Bring the water and salt to a boil in a heavy pot. Pour in the cornmeal in a thin stream, whisking constantly. Switch to a wooden spoon and cook over low heat for 25 minutes, stirring often, until very thick and pulling away from the sides.
- Let the polenta cool for 10 to 15 minutes, until you can handle it. Heat the oven to 220°C (425°F) and line a tray with baking paper.
- Divide the polenta into 4 equal portions of about 250 g (9 oz). With wet hands, flatten one portion into a disc about 12 cm (5 in) wide and set a piece of cheese in the middle.
- Fold the polenta up around the cheese and roll it into a smooth ball, sealing any cracks with a wet finger. Gently flatten it slightly and set it on the tray. Repeat with the rest.
- Brush the balls with half the butter and bake for 10 minutes. Turn them, brush with the remaining butter and bake for 10 minutes more, until crisp and golden and the cheese is soft.
- Fry the eggs. Serve each bulz hot with a fried egg, sour cream and pickled peppers.
Tips
- Use a salty sheep's cheese if you can find it, such as telemea or burduf. Mix in a handful of a mild melting cheese for a gooier center.
- Serve bulz with pickled cabbage or sliced raw onion on the side. The sharpness balances the rich cheese and sour cream.
Questions and answers
What is the difference between bulz and mămăligă?
Mămăligă is plain cooked cornmeal. Bulz is mămăligă shaped around cheese and then baked or grilled until crisp.
Can I use leftover polenta?
Yes. Let it come to room temperature so it can be shaped, wrap it around the cheese and bake. Very stiff, cold polenta may crack, so work it with wet hands.
Can I grill bulz?
Yes. Wrap each ball in foil with a little butter and grill over medium-hot coals for 15 to 20 minutes, turning once, or set the unwrapped balls on a clean oiled grate.
How long does it take to make Bulz (Romanian Polenta Balls Stuffed with Cheese)?
About 1 h 10 min in total: 20 min of preparation and 50 min of cooking.
How many calories are in Bulz (Romanian Polenta Balls Stuffed with Cheese)?
About 585 kcal per serving, with 19 g of protein, 51 g of carbohydrates and 34 g of fat. These values are estimates.
Nutrition per serving
| Calories | 585 kcal |
|---|---|
| Protein | 19 g |
| Carbohydrates | 51 g |
| Fat | 34 g |
| Fiber | 5 g |
| Sugar | 3 g |
| Sodium | 1250 mg |
Estimated values, calculated from the ingredients.
