Polenta with egg from Romania

Ingredients for 4 servings:

• 250 g polenta
• 1 liter of water
• 1 tbsp vegetable oil
• 2 tsp salt
• 250 g shepherd’s cheese
• 4 m.-sized eggs
• some margarine

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Preheat the oven to 170°C (top/bottom heat). Bring the water, oil, and salt to a boil in a large pot and stir in the polenta. When the polenta is cooked, remove it from the heat and let it cool slightly. In the meantime, grate the feta cheese and mix it with the polenta mixture. Now prepare a rimmed springform pan and grease it with a little margarine. Pour in the polenta mixture and smooth it down. Using a spoon, make 4 wells in the polenta mixture. Drop an egg into each well. Sprinkle each egg with a little salt and place about 1/2 teaspoon of margarine on top of each egg. Place the springform pan in the hot oven. Cooking time varies slightly between 15 and 20 minutes. When the egg whites have set, the meal is ready. Enjoy! Serve with a herb sauce.