Best Brinza Recipes

MAMALIGA CU BRANZA (CORNMEAL MUSH WITH CHEESE)

Mamaliga Cu Branza (Cornmeal Mush With Cheese) image

Mamaliga is a traditional Romanian Recipe. When one thinks of mush, it is usually unappealing. If you are familiar with and like Polenta, here is the Romanian version. We call it Mamaliga. When I was a child, my mother would serve Mamaliga, on its own, with fish, or other meats, instead of bread. It is equally good the next day, because it can be cut into pieces, and dipped into a tocana (stew) or ciorba de fasole (bean soup). The next day, Mamaliga may be served for breakfast, fried with bacon, or sausages.

Provided by TOOLBELT DIVA

Categories Cheese

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 6

Ingredients

1 1/4 cups cornmeal
1 3/4 teaspoons salt
5 1/2 cups cold water
1/4 lb butter
1/2 pint sour cream
3/4 lb cheddar cheese, cheese, grated. (medium or old, your choice)

Steps:

To prepare the Mamaliga, mix the cornmeal,and salt together with 1 1/2 c cold water and set it aside to soften.
Bring 4 cups water to a hard boil.
Add the cornmeal mixture to the boiling water, stirring constantly.
When the Mamaliga begins to thicken, cover, and cook over lower heat, for about 30 minutes, stirring periodically; do not allow Mamaliga to burn. Now you are ready for the cheese.
Divide the butter into 3 equal parts.
Divide the grated cheese into two equal parts.
Divide the cooked cornmeal into two equal parts.
To a casserole dish, add 1/3 of the butter and 1/2 of the cooked cornmeal.
Add an additional 1/3 of the butter, and 1/2 of the grated cheese.
Add second 1/2 of the cooked cornmeal, butter and cheese.
Top with the sour cream.
Bake 1 hour at 350°F.

Nutrition Facts : Calories 538.2, Fat 43.1, SaturatedFat 26.8, Cholesterol 117.1, Sodium 1172.9, Carbohydrate 21.9, Fiber 1.9, Sugar 0.5, Protein 17.6

BRINZA

Brinza image

Provided by Food Network

Categories appetizer

Time 15m

Yield 4 to 8 appetizer portions

Number Of Ingredients 7

Ingredients

1 pound Greek manouri or Bulgarian feta
1 teaspoon Dijon mustard
1 tablespoon dried sumakh (sumac)
2 tablespoons red wine vinegar
1/4 cup olive oil
2 sprigs fresh oregano
Pumpernickel, pita, fresh and sour tomatoes and an assortment of olives, as an accompaniment

Steps:

Cut the feta into 1-inch squares. In a blender, mix the mustard, sumakh, and vinegar. Slowly drizzle in the oil. Gently toss the cheese in the dressing. Sprinkle oregano leaves on top. Serve with accompaniments.

BRYNDZOVé HALUšKY

Bryndzové Halušky image

Bryndzové halušky is often considered the national dish of Slovakia: Imagine small and tender dumplings tossed in a creamy cheese sauce and topped with salty bacon. It's made with bryndza, a strong sheep's milk cheese. Since sourcing it outside of Europe may be difficult, we provide a feta-yogurt substitute that works great.

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 7

Ingredients

One 4-ounce piece slab bacon or 3 slices thick-cut bacon, cut into small pieces
Kosher salt
1 pound all-purpose potatoes (about 2 medium potatoes or 1 very large potato)
1 cup all-purpose flour
1 large egg
1 1/4 cups bryndza cheese (see Cook's Note)
Chopped scallions or chives, for serving, optional

Steps:

Add the bacon pieces to a large skillet over medium-low heat and cook, stirring, until golden and crisp, about 6 minutes for slab bacon and 4 minutes for thick cut. Transfer the bacon and rendered fat to a small bowl. Set aside.
Bring a large pot of salted water to a boil.
Peel the potatoes and grate them on the small holes of a box grater over a large bowl (keep all the liquid). Add the flour, egg and 1 tablespoon salt. Stir to combine; the batter should be thick but pourable (like really thick pancake batter).
Put the bryndza cheese (or feta-yogurt mixture) in a large serving bowl and set near the boiling water.
Set a spaetzle maker or colander over the boiling water (make sure the bottom is not touching the water; remove some water if you need to). Add about a third of the batter to the spaetzle maker and push through into the water according to the equipment instructions. Alternatively, use a rubber spatula to push the batter through the perforations of the colander into the water. Boil the dumplings until firm and tender, about 3 minutes. Remove with a large slotted spoon or spider, shaking off excess water, and drop them onto the cheese in the bowl. Continue with the rest of the batter, making sure the water is back at a rolling boil before each batch.
Toss to coat the hot dumplings with the cheese (it will look slightly like risotto). Spoon the bacon with the rendered fat over the dumplings and scatter the scallions on top, if using. Finish with the tiniest sprinkle of salt.