Puliszka - Polenta with Feta Cheese
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
cornmeal
polenta |
|
| 2 | cups |
water
|
|
| 4 | ounces |
butter
|
|
| 4 | ounces |
feta cheese
|
|
| 8 | ounces |
sour cream
|
|
| 1 | tablespoon |
dill weed
fresh, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
cornmeal
polenta |
|
| 473 | ml |
water
|
|
| 115.6 | ml/g |
butter
|
|
| 115.6 | ml/g |
feta cheese
|
|
| 231.2 | ml/g |
sour cream
|
|
| 15 | ml |
dill weed
fresh, chopped |
|
Directions
Cook Polenta in slightly salted water.
Add butter. Stir it well.
When all water disappeared, add feta cheese and sour cream but do not stir to well, and do not cook it anymore.
The cheese and the sour cream should not be blended in the polenta, but vaguely mixed in.
Before serving heat it up in the oven, sprinkle freshly chopped dill on top.
This is a delicious dish! You can also top it with fried onions: slice large purple or white onions in thin rings, fry them without anything in hot oil or butter until dark brown and crisp, drain it, salt it and sprinkle on the polenta.
