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GRILLED ROMANIAN BULZ WITH BURDUF CHEESE AND SMOKED MEAT

By Delicious Recipes!Posted on
GRILLED ROMANIAN BULZ WITH BURDUF CHEESE AND SMOKED MEAT

GRILLED ROMANIAN BULZ WITH BURDUF CHEESE AND SMOKED MEAT

A traditional Romanian comfort dish, bulz combines creamy, salty burduf cheese wrapped in rich, buttery polenta, grilled to golden perfection. Served with smoky bacon slices and a fried egg, this recipe brings authentic rustic flavors straight to your table. Perfect for cozy weekends or impressing guests with Romanian culinary heritage.

🕒 Prep Time: 20 min

🍳 Cook Time: 20 min
🍽️ Yields: 5 servings

Ingredients

For the Polenta (Mămăligă):

  • 1 cup cornmeal (200 g)
  • 4 cups water (1 liter)
  • 30 g butter
  • 1 tsp salt

For the Filling and Assembly:

  • 200 g burduf cheese (sheep’s milk cheese)
  • 1 tbsp sour cream (optional, for softer cheese)
  • A little oil for brushing
  • 150 g smoked bacon, ham, or country pork loin, sliced

To Serve:

  • Fried eggs (sunny side up or plain)
  • Sour cream (optional)

Instructions

1. Prepare the Polenta (Mămăligă)

  • Pour cold water into a pot and sprinkle the cornmeal over the surface. Add salt and butter.
  • Stir gently to dissolve the cornmeal without lumps. Cook over medium heat, stirring slowly.
  • As it thickens and starts to bubble, lower heat and stir frequently to prevent sticking. It will take about 10 minutes until the polenta is cooked and creamy.
  • Let it rest for 5-10 minutes to cool slightly.

Tip: Starting with cold water helps avoid clumps in the polenta.

2. Prepare the Cheese Balls

  • Crumble the burduf cheese and knead it with your hands until slightly softened. If it’s too dry, add 1 tablespoon of sour cream to help it bind.
  • Form about 5 equally sized balls from the cheese mixture.

3. Shape the Bulz

  • Place a piece of plastic wrap on your work surface. Spoon about 2 tablespoons of polenta in the center.
  • Place one cheese ball on top of the polenta. Cover the cheese ball with another tablespoon of polenta.
  • Gather the edges of the plastic wrap and gently form a tight cylinder or ball, enclosing the cheese completely in polenta.
  • Optional: place each bulz in a ceramic mold or pastry ring to shape it neatly. Press gently and let rest for 10 minutes to firm up.

4. Grill the Bulz and Smoked Meat

  • Brush each bulz lightly with oil all around.
  • Heat a grill pan over high heat for 5 minutes—no oil needed.
  • Place the bulz on the pan and grill for about 5 minutes per side until a golden crust forms.
  • Arrange slices of smoked bacon or country pork loin around the bulz on the grill pan. Cook until crispy, removing them earlier as they cook faster than the bulz.
  • If some cheese leaks during grilling, it’s perfect—it caramelizes and adds flavor.

5. Serve

  • Serve bulz hot with grilled smoked meat slices and a fried egg on the side. Optionally add a dollop of sour cream for extra creaminess.
  • Enjoy the smoky, creamy, and crispy contrasts in every bite!

💡 Tips

  • Using a cylindrical shape instead of a ball increases the grilling surface for a better crust.
  • Softening the cheese by hand makes shaping easier.
  • Don’t rush resting the bulz after shaping; this helps maintain their form on the grill.
  • Pair with a simple green salad or pickled vegetables for freshness.

🎉 Perfect For

  • Traditional Romanian family dinners
  • Weekend comfort meals
  • Rustic grilling parties

📝 Final Thoughts

This grilled bulz recipe honors Romanian culinary traditions while adapting for modern home cooking. The marriage of creamy burduf cheese and buttery polenta, kissed by smoky grilled bacon and finished with a runny egg, creates a harmonious, soul-warming dish that’s sure to impress your family and friends.