Bulz la cuptor cu branza, carnati si costita afumata

Bulzul se mananca, de obicei, langa un foc de lemne, cu branza topita la mijloc si mamaliga arsa pe margini. Acasa, la cuptor, iese la fel de bun: mamaliga fierbinte, branza care se topeste printre straturi, carnati si costita afumata care dau gust in fiecare bucata. Deasupra, un ou ochi cu galbenusul moale, iar restul vine de la sine. Nu e o mancare de grabit, e una din acelea la care toata lumea se aseaza la masa deodata.

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INGREDIENTE (pentru 4 portii)

1 litru apa
250 grame malai
1 lingurita sare
500 grame branza framantata sau burduf
300 grame carnati
300 grame costita afumata
70 grame unt
4 oua

Punem apa la fiert cu sare. Cand fierbe, adaugam malaiul in ploaie si fierbem aproximativ 30 de minute, amestecand din cand in cand, pana mamaliga este fiarta.

Prajim costita afumata, taiata bucati, si carnatii feliati, pana se rumenesc usor.

Ungem o tava termorezistenta cu unt si asezam jumatate din mamaliga. Peste ea punem jumatate din branza sfaramata, feliile de carnati si bucatile de costita prajite. Adaugam restul de branza, apoi restul de mamaliga si cuburi de unt deasupra.

Coacem la cuptor aproximativ 30 de minute, pana devine frumos rumenit. Ouale le facem ochiuri.

Servim bulzul fierbinte, cu oua ochiuri deasupra.

Detaliile video ale retetei:

Daca ti-a placut aceasta reteta de bulz la cuptor cu branza, carnati si costita afumata, te invitam sa incerci si alte retete inspirate:

Mamaliga cremoasa cu burduf, ochiuri si chipsuri de bacon

English version

Baked Bulz with Cheese, Sausages and Smoked Ribs

Bulz is usually eaten by a wood fire, with melted cheese in the middle and polenta charred at the edges. At home, in the oven, it turns out just as good: hot polenta, cheese melting between the layers, and sausages and smoked ribs that give flavour to every bite. On top, a fried egg with a runny yolk, and the rest takes care of itself. It is not a dish to rush, it is one of those where everyone sits down at the table at the same time.

INGREDIENTS (for 4 servings)

1 litre water
250 grams cornmeal
1 teaspoon salt
500 grams crumbled cheese or burduf cheese (salted sheep’s cheese matured in a pouch)
300 grams sausages
300 grams smoked ribs
70 grams butter
4 eggs

Bring the water to the boil with the salt. When it boils, sprinkle in the cornmeal in a thin stream and cook for about 30 minutes, stirring from time to time, until the polenta is cooked.

Fry the smoked ribs, cut into pieces, and the sliced sausages until lightly browned.

Grease an ovenproof dish with butter and spread in half of the polenta. Over it, add half of the crumbled cheese, the sausage slices and the fried pieces of smoked ribs. Add the rest of the cheese, then the rest of the polenta and cubes of butter on top.

Bake in the oven for about 30 minutes, until nicely browned. Fry the eggs sunny-side up.

Serve the bulz hot, topped with the fried eggs.

If you enjoyed this baked bulz with cheese, sausages and smoked ribs recipe, we invite you to try other recipes for inspiration: Chicken Livers with Garlic and Polenta, Creamy Polenta with Cheese, Fried Eggs and Bacon Chips or Cheesy Polenta Balls – A Traditional Romanian Deligh.

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