Layered Cornmeal Caserole (Puliszka)

This is a classic cornmeal dish cooked in Hungary and Romania with a kind of cheese you can hardly find in Canada, its a sheep cheese with strong tasting cheese that's like a mixture between feta and ricotta the closest you will find on our market.

Ingredients for 4 servings:

1 liter water
200 g yellow coarse cornmeal (polenta)
500 g  shredded cheese ( feeta cheese or mixed with ricotta, or dry curd cottage cheese, sweess cheese)
150 g chopped bacon with or without meat
1 tablespoon fat from frying the bacon or oil
salt


Preparation time: 30-45 minutes

Method
In a medium saucepan, bring 1 liter water to a boil. Add 1 teaspoon of salt. Whisking constantly, slowly add the cornmeal. Reduce heat to low and cook, stirring constantly, for about 10 minutes or until the polenta starts to thicken. Remove from heat.
Cut the bacon into 1/4 inch pieces, cook the bacon in a skillet over medium heat until crisp and drain on paper towels.

Coat a casserole with bacon fat or oil, then spread 1/3 of the polenta in it. Spread 1/3 of the cheese, the crispy bacon, repeat with another layer and top with the rest of the polenta, cheese and bacon. Serve hot or pptional you can bake the dish for 20 minutes.


Bon Apetite.