Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 qts/ 1 1/2 l milk
- corn meal as needed to make a medium soft polenta
- 2 tablespoons butter
- 2 tablespoons sour cream
- 2 tablespoons grated cheese
- a few eggs
- salt
Directions
Set the milk to boil and add, gradually, as much corn meal to make a medium soft polenta.
When it is cooked, add 2 tablespoons each of butter, sour cream and grated cheese, mix well.
Butter a heat resistant glass dish, place the polenta inside and smooth the top.
Then, with a buttered spoon, make holes (nests) the size of an egg.
Break an egg inside of each nest.
Sprinkle with salt, add a few slivers of butter and place in the oven, until the egg whites are set. Serve immediately with pickled vegetables.
You can also serve this in individual ramekins.
Category:Moldovan Recipes
Category:Moldovan Snacks