A modern take on traditional Bulz, with fresh sheep cheese, smoked sausages, and fine polenta, all baked for an authentic Sibiu flavor.
There is bulz... and there is THIS bulz. Soft, creamy, and made exactly as it should be, with ingredients taken directly from the market from the people of Sibiu. No rubbery cheese, just pure goodness! 🧀
🛒 Ingredients needed:
- For the polenta: 200g cornmeal, 800ml water, a generous pinch of salt (we want a fine and soft texture!).
- The stars: 200-250g fresh sheep or cow cheese (my recommendation: cheese from the Sibiu locals).
- The aroma: 2-3 pairs of thin, smoked sausages.
- The finish: 1-2 fresh eggs.
👨🍳 Preparation secret:
- The Sausages: Cut them into small pieces and put them in a cold pan over low heat. This way, the fat melts slowly and they fry perfectly in their own flavor.
- The Polenta: We make it "prisoner" between layers, but we leave it soft, so it flows like a caress.
- Assembly: In an oven dish, we put a generous layer of polenta, then the browned sausages, the cheese crushed with a fork, another layer of polenta and, finally, a generous layer of cheese and the egg that will bind everything.
⏲️ In the oven:
Put the dish in at 180°C for only 10 minutes. Enough for the flavors to get friendly and the egg to be cooked exactly as it should be.
The result? A traditional delight, reinterpreted with love. Who else wants a serving? 🙋♂️🙋♀️