8 MAIN
MAIN 9
Polenta “Bulz”
Tip: If burning charcoal is “too much for you”, you can wrap the bulz in tin foil. But there is nothing like the crust formed as the polenta comes into contact with the charcoal.
Ingredients:
2 cups of yellow maize flour 4 cups water 350gr branza de burduf (Romanian salty cheese in sheep’s stomach) Salt 1tbsp cooking oil
Boil the water with some salt and a tablespoon of cooking oil. Add one tbsp of yellow maize flour. When the water starts to boil, sprinkle the maize flour using a sieve. (to keep it from curdling) Keep stirring all this while. After 5 to 10 minutes (when it no longer sticks to the pot) remove the polenta from the pot onto a wooden chopping board. Mould it into the shape of a pie 2-3 cm thick and put the crushed salty cheese in the middle. “Close” the pie with the cheese in the middle, by shaping it into a ball. Then place it on a layer of burning coals. The water in the polenta keeps it from burning. The heat from the burning coals seeps into the Bulz melting the cheese. Remove any coal splinters.