Alivenci | Romanian Polenta Cake
User Reviews
4.9
Alivenci | Romanian Polenta Cake
Description
The Romanian Polenta Cake, known as Alivenci, begins with boiling milk seasoned lightly with salt, into which cornmeal is whisked to create a smooth, thick polenta base. This mixture is boiled for several minutes then cooled. Separately, a blend of cottage cheese and crumbly sheep's milk cheese is combined with egg yolks to form a creamy, tangy filling.
Egg whites beaten to foam are folded carefully into the polenta and cheese mixture to introduce air and prevent heaviness. The combined batter is then poured into a lined baking pan and baked until set and lightly golden. The result is a moist, custard-textured cake with the distinctive flavors of soft cheeses and the rustic quality of cornmeal.
This dish can be served warm or at room temperature, often enjoyed as a hearty dessert or accompaniment during traditional meals. It highlights a balance between creamy cheese richness and subtle cornmeal earthiness.
Ingredients
- 1 l milk
- 100 g butter
- 250 g cornmeal flour
- 250 ml sour cream
- 600 g cottage cheese
- 100 g sheep’s milk cheese +50 g extra - optional, salted
- salt a pinch
- 4 egg large
- 60 g butter
Instructions
- In a large deep pan add the milk and a pinch of salt and bring to a boil.
- When the milk begins to boil, gradually add the cornflour, mixing constantly with a whisk to avoid clumps from forming.
- Boil the mixture for 10 minutes, then turn the heat off and set aside to cool.
- Meanwhile, in a bowl, mix the cottage cheese with 100g (3½ oz) of the sheep’s milk cheese, using the back of a wooden spoon to break apart the clumps of cheese.
- Crack the eggs and separate the yolks from the egg whites. Add the yolks to the cheese mixture and combine well until homogenous.
- Beat the egg whites with a pinch of salt until the mixture foams. Set aside.
- Preheat the oven to 190° C/ 375° F and prepare a 20x30 cm (8x12 inches) and line it with parchment paper.
- Mix the warm milk and cornflour mixture with the cheese until well combined. Finally, add in the egg whites, mixing carefully with a spoon with upward movements.
- Pour the mixture into the baking dis hand level it with a spoon. You can add an extra 50 grams (1 ¼ oz) of sheep’s milk cheese , grating it over the top.
- Place in the oven and bake for 35-40 minutes until the top turns golden-brown.
- Serve warm with a generous dollop of sour cream on the side.
- Enjoy!
Notes
User Reviews
Overall Rating
4.9
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