Main Course📍 All of RomaniaMedium🌾 Gluten-free🥩 Low-carb / Keto💪 High-protein

Baked Polenta with Pork Cracklings, Eggs, and Brânză de Burduf

Name: Baked Polenta with Pork Cracklings, Eggs, and Brânză de Burduf
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Cuisine: Romanian
Ingredients: 300 g cornmeal; 1 L water; 1 tsp salt; 150–200 g pork cracklings; 200–250 g brânză de burduf (or telemea cheese); 4–5 eggs; 2–3 tbsp sour cream (optional); 50 g butter

A rustic, hearty and flavorful dish: baked polenta layered with brânză de burduf (salty sheep’s cheese), crispy pork cracklings, and eggs, perfect for a filling lunch or breakfast.

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Servings

⏱️

Prep

25 min

🔥

Cook

20 min

⏰

Total

45 min

🥘Ingredients

servings

📝Preparation steps 🗓️Add to Meal Planner🎨Serving & Presentation

✅Dietary Compatibility

🌾Gluten-free🥩Low-carb / Keto💪High-protein

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Yield

a baking dish of approx. 1.2 kg (4 generous servings)

📦Storage

❄️

Refrigerator

Keeps for 2-3 days refrigerated. Reheat in the oven for a crispy crust.

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Freezer

Freezing not recommended as eggs and polenta texture deteriorate.

🥗Nutrition Facts

Values per serving (approx. 300 g)

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Calories

150 kcal

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Protein

8 g

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Fat

10 g

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Carbohydrates

6 g

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Fiber

1 g

🍷Pairs Well With

🥂sour cream or yogurt

🥂homemade pickles

🥂simple green salad

🥂red wine or plum brandy

💡Variations

with sautéed mushrooms instead of cracklings for vegetarian version

with telemea instead of brânză de burduf for milder taste

with roasted peppers and caramelized onion for sweet aroma