Oven-baked cheese polenta balls served with yogurt and roasted tomatoes (Bulz) from Carpathia: Food from the Heart of Romania (page 27) by Irina Georgescu

  • yogurt
  • cheddar cheese
  • cherry tomatoes
  • hard sheep cheese
  • coarse polenta

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute hard goat cheese for hard sheep cheese.

  • jenburkholder on August 17, 2020

    Very good. The polenta cooled more quickly than she said, and with cooling came drying out, so I’d say not much more than five minutes until rolling. Needs the cherry tomatoes and yogurt alongside, otherwise it’s too rich. Will make again.

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