Bulz ardelenesc (stuffed polenta balls)
Polenta (“mamaliga” in Romanian) is one of the components of bulz ardelenesc and has been a staple since before people were still drinking wine in wooden cups or animal horns. Hint: a really long time ago, you animal.
It was probably brought by the Romans, who used to make it from spelt or millet flour (corn wasn’t used until the New World was discovered).
That being said, it’s still made today as it’s always been, using boiling water and flour. This particular recipe hails from the region of Ardeal and consists of polenta stuffed with sausage, bacon, and cheese.
Instructions on how to make bulz ardelenesc
First of all, you need to listen to us when we tell you that you’ll try to cook this, fail miserably and then order pizza. OK, if you haven’t gone away yet, you need to cut the sausages and bacon into little pieces. Heat the oil in a frying pan and add the pieces there.
While they’re frying, make your polenta. If you don’t know how we’ve got you covered.
Forgot about the sausages and bacon? Awesome, you’re eating polenta tonight. Anyway, take the charred remains and mix them in a bowl with the cheese.
Once your polenta is cooled down, start taking handfuls of it and forming them into balls. Once you’re holding your ball (hehe), make a hole in the center and add the meat/cheese mixture. Add some more polenta on top until it covers the mixture. Roll it around and set it aside on a buttered tray.
Once you’re done with all of them, put the tray in the oven and bake until browned (or they’re a darker shade of yellow).
Serve with tomato, cucumber, and onion salad.
Listen to this while cooking.
(What did you expect? Nothing is more relevant than that.)
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