Taci și înghite (layered polenta)

Ingredients

• 350 gsmoked meat
• 300 gcornmeal
• 200 gfresh cheese
• 200 gsoured cream
• 200 gtelemea cheese
• 4eggs
• 30–45 ml (2–3 tablespoons)oil
• 1.5 litresmilk
• to tastesalt

Instructions

1. 1

   Cook the polenta

   Boil the cornmeal in the milk to make the polenta richer, then stir in the soured cream at the end.

2. 2

   Prepare the fillings

   Cut the smoked meat into pieces. Grate or crumble the telemea and fresh cheese.

3. 3

   Build the layers

   Once the polenta and other ingredients are ready, arrange them in layers in a suitable deep frying pan or oven dish.

4. 4

   Work while warm

   As polenta thickens while cooling, add it to the dish while hot and level it neatly between layers of cheese and smoked meat.

5. 5

   Add the eggs

   Place the eggs between the layers or on top, according to your preference.

6. 6

   Serve it hot

   Serve the layered polenta hot, with soured cream alongside.

What is taci și înghite?

Taci și înghite, meaning “be quiet and eat”, is a Romanian dish built around mamaliga, the country’s familiar cornmeal polenta. In this version, soft polenta is layered with smoked meat, two cheeses and eggs for a filling, savoury bake-style dish.

The combination works because the mild polenta gives the salty cheeses and smoky meat a soft, substantial base. Here it is cooked with milk and finished with soured cream for extra richness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 618 calories, 31g protein, 43g carbs, 36g fat.

The cornmeal and milk provide much of the carbohydrate, while the smoked meat, cheeses, eggs and soured cream contribute protein and fat. Serve a moderate portion with salad or vegetables to add freshness and balance the richness.

Choosing the ingredients

Cornmeal: Use cornmeal suitable for polenta and cook it in the milk as directed. The recipe gives no specific grind, so follow the cooking cues on your packet if they differ.

Cheeses: Telemea is a salty, brined cheese, while fresh cheese brings a milder note. Grate or crumble both so they can be spread between the polenta layers.

Smoked meat: Cut the afumatura into small pieces so it distributes evenly. Its smoky, savoury flavour is an important counterpoint to the creamy polenta.

Keep the polenta workable

Warm polenta is much easier to spread than cooled polenta, which firms up quickly. Have the dish and fillings ready before you start layering, then work promptly once the polenta is cooked.

Level each portion gently rather than pressing hard; a light touch helps keep the layers distinct.

Layering and eggs

Even layers: Alternate the polenta with the cheese and smoked meat, spreading each filling so every portion gets some of each.

Egg placement: The recipe allows the eggs to go between the layers or on top. Choose the arrangement that suits your dish, without changing the recipe’s ingredients.

Serving and texture

Serve the dish hot, when the polenta is still soft and the layers are easy to scoop. The recipe gives no baking temperature or baking time, so it does not specify a browned or set finish.

Soured cream is served alongside as well as stirred into the polenta. A crisp green salad or lightly dressed vegetables can provide a fresh contrast to the rich, savoury layers.

Timing the preparation

The listed total time is 80 minutes, but the method does not give separate timings for cooking the polenta or assembling the layers. Allow enough time to prepare the fillings before the polenta cools.

Grating or crumbling the cheeses and cutting the smoked meat in advance makes the quick layering stage easier.

Recipe notes & tips

• Prepare the smoked meat and cheeses before cooking the polenta so they are ready to use.
• Keep the polenta warm while assembling the layers, as it thickens as it cools.
• Crumble the telemea and fresh cheese finely for more even distribution.
• Choose a deep pan or oven dish that can hold several layers.
• Serve immediately while the polenta is hot and soft.

Variations

• Add herbs: Sprinkle chopped herbs between the layers for a fresh note.
• Use another smoked meat: Replace the afumatura with a different smoked meat cut into small pieces.
• Change the cheese balance: Adjust the proportions of telemea and fresh cheese while keeping the total amount the same.
• Add pepper: Season the layers with black pepper for gentle warmth.
• Serve with greens: Pair each portion with a simple green salad for contrast.

Common mistakes to avoid

• Letting the polenta cool: It becomes harder to spread; layer it while still hot.
• Preparing fillings too late: The polenta may thicken before assembly; cut the meat and prepare the cheeses first.
• Leaving large cheese pieces: They can make the layers uneven; grate or crumble the cheeses.
• Using a shallow dish: It may be difficult to form distinct layers; choose a deep pan or oven dish.
• Serving after it has cooled: The polenta firms up; serve the dish hot.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat portions until hot throughout; the polenta will be firmer after chilling.

Frequently asked questions