Alivenci | Romanian Polenta Cake
Ingredients
- 1 l milk
- 100 g butter
- 250 g cornmeal flour
- 250 ml sour cream
- 600 g cottage cheese
- 100 g salted sheep’s milk cheese +50 g extra – optional
- a pinch of salt
- 4 large eggs
- 60 g butter
Instructions
- In a large deep pan add the milk and a pinch of salt and bring to a boil.
- When the milk begins to boil, gradually add the cornflour, mixing constantly with a whisk to avoid clumps from forming.
- Boil the mixture for 10 minutes, then turn the heat off and set aside to cool.
- Meanwhile, in a bowl, mix the cottage cheese with 100g (3½ oz) of the sheep’s milk cheese, using the back of a wooden spoon to break apart the clumps of cheese.
- Crack the eggs and separate the yolks from the egg whites. Add the yolks to the cheese mixture and combine well until homogenous.
- Beat the egg whites with a pinch of salt until the mixture foams. Set aside.
- Preheat the oven to 190° C/ 375° F and prepare a 20x30 cm (8x12 inches) and line it with parchment paper.
- Mix the warm milk and cornflour mixture with the cheese until well combined. Finally, add in the egg whites, mixing carefully with a spoon with upward movements.
- Pour the mixture into the baking dis hand level it with a spoon. You can add an extra 50 grams (1 ¼ oz) of sheep’s milk cheese , grating it over the top.
- Place in the oven and bake for 35-40 minutes until the top turns golden-brown.
- Serve warm with a generous dollop of sour cream on the side.
- Enjoy!
Notes
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