Gluten the Enemy

Puliszka

Last week I was travelling in the Land of Szekely’s in Transylvania.

In Zetevaralja I have met  Lenke  Kosztan who has told me how to make a traditional “puliszka”. It is a traditional dish for the local Szekely folks.

This is a gluten–free meal containing corn meal and polenta. 

They boil the water in a special dish used for this food only on the stove.

Add pinch of salt and the mixture of the corn meal and polenta to the boiling water. The ratio of the water and the corn mixture is 2:1.

Stir it continuously scraping the corn from the side of the dish.

The cooking time is approximately 15-20 minutes.

When it is cooked you empty the dish  into a plate and butter its outside.  It will look like a cake. Cut it into layers  ( 2 or 3 ) and add crumbled or cut feta cheese into each layer and build the cake back together. Pour some Greek yogurt on the top.

Place it into the oven heated to 190 ⁰C for 5 minutes pour more yogurt on it  and serve it.