If you only eat traditional bules, prepared in the sheepfold, once, you will not forget the taste of this unique dish.
Jintuiala is the fatty whey left over after preparing Urda or yoghurt and is never wasted. It can be boiled again thus obtaining gentiza, a new dairy product, such as ricotta. Or it is used to prepare borz instead of water which gives a unique taste to the preparation.
Two liters of whey or brandy
– 600 grams of corn
– 1 tablespoon of salt
Half a kilogram of mutton cheese or puffed cheese
– 100 grams of butter
3-4 homemade sausages
250gm smoked bacon or ribs
How to prepare:
Cut the sausages into 2-3 pieces, and brown them in a fat-free skillet or lightly fry them on the grill before slicing. Cut the bacon into strips, then chop them finely. If you are using ribs, cut them into thin strips. Do the same with pork.
Sift the cornstarch while the whey is heating over the heat. Use a large boiler. Add salt, bring to a boil, add cornstarch in the rain. Mix using a wooden spoon or parchment paper to mix.
Stir in polenta for 5 minutes without interruption, then turn on over low heat and simmer for 10 minutes. Put the chopped butter, mix the polenta again until it boils evenly and leave for another 10-15 minutes.
Roll out chunks of polenta onto a wooden bottom, and tap with a spoon to make room for 2 tablespoons cheese and 2 sausage, bacon or ribs. wet hand
Give them a round shape. Place the boules on a greased baking tray and place in the oven for 15 minutes (but you can roast them on a grill over a wood fire). Remove the tray and grate the smoked cheese over the browned puff. Serve hot with egg yolk.