Recipes · Romanian · Main Courses
Bulz (Romanian Polenta Ball with Cheese)
One serving has 573 kcal and 18 g protein, and at least a fifth of a woman's daily need of riboflavin (84%), cobalamin (57%), selenium (55%), phosphorus (49%), folate (42%) and vitamin A (40%). Ready in 38 minutes.
- Preparation: 10 min
- Cooking: 28 min
- Makes: 1 serving (396 g)
- Difficulty: Medium
- Diets: Vegetarian, Gluten-free
- Contains: dairy, egg
Ingredients
- 60 g Cornmeal, yellow
- 200 g Water
- 50 g Feta cheese
- 15 g Butter, unsalted
- 20 g Sour cream
- 50 g Eggs, whole, raw
- 0.5 g Salt
Method
- Whisk the cornmeal into the water in a saucepan and cook over low heat, stirring often, for 10-12 minutes until it forms a thick, smooth polenta (mămăligă); season with the salt.
- While still warm, mix in half the crumbled feta and shape the polenta into a ball, hiding the remaining feta in the centre.
- Melt the butter in an ovenproof pan, add the polenta ball, and bake at 200 °C (400 °F) for 10-15 minutes until a light crust forms.
- Meanwhile, fry the egg in a little butter until the white is set and the yolk still soft; cook until fully set if serving to young children, older adults or anyone pregnant.
- Serve the polenta ball topped with the sour cream and the fried egg.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 573 kcal | 27% |
| Carbohydrates | 50.9 g | |
| Water | 289 mL | |
| Fiber | 2.3 g | 8% |
| Protein | 18.3 g | 38% |
| Tryptophan | 0.22 g | |
| Threonine | 0.73 g | |
| Isoleucine | 0.92 g | |
| Leucine | 1.9 g | |
| Lysine | 1.2 g | |
| Methionine | 0.49 g | |
| Cystine | 0.28 g | |
| Phenylalanine | 0.93 g | |
| Tyrosine | 0.73 g | |
| Valine | 1.2 g | |
| Histidine | 0.48 g | |
| Fat | 32.6 g | |
| Monounsaturated | 8.8 g | |
| Polyunsaturated | 2.4 g | |
| Docosahexaenoic Acid (DHA) | 0.03 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 1.8 g | |
| Saturated | 17.9 g | |
| Trans-Fats | 0.18 g | |
| Cholesterol | 275 mg | |
| Calcium | 306 mg | 31% |
| Copper | 0.12 mg | 13% |
| Iron | 3.8 mg | 21% |
| Magnesium | 39 mg | 13% |
| Manganese | 0.14 mg | 8% |
| Phosphorus | 346 mg | 49% |
| Potassium | 214 mg | 5% |
| Selenium | 30 µg | 55% |
| Sodium | 854 mg | |
| Zinc | 2.6 mg | 32% |
| Thiamin (vitamin B1) | 0.43 mg | 39% |
| Riboflavin (vitamin B2) | 0.92 mg | 84% |
| Niacin (vitamin B3) | 3.5 mg | 25% |
| Pantothenic acid (vitamin B5) | 1.5 mg | 30% |
| Pyridoxine (vitamin B6) | 0.41 mg | 32% |
| Folate (vitamin B9) | 167 µg | 42% |
| Cobalamin (vitamin B12) | 1.4 µg | 57% |
| Choline | 166 mg | 39% |
| Vitamin A | 277 µg | 40% |
| Vitamin C | 0.18 mg | 0% |
| Vitamin D (D2 + D3) | 49 IU | 8% |
| Vitamin E | 1.1 mg | 7% |
| Vitamin K | 2.4 µg | 3% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.6 kg CO2e a serving: lower than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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