In the 1950s, the American school lunch menu often featured cheesy cornbread, known as “Cheese Spoon Bread”, cooked with milky water and mixed with butter and cheese and baked in the form of a cake.
One of the most delicious versions of corn cake is the national dish of the Moldova region in Romania, Alivenci, also known as Álivánka, of which many variations are known. It can be made savoury or sweet. As they say, there are as many Alivencis as there are households.
“Alivenci” Polenta cake with dill and cheese
One of the most delicious versions of corn cake is the national dish of the Moldova region in Romania, Alivenci, also known as Álivánka, of which many variations are known. It can be made savoury or sweet. As they say, there are as many Alivencis as there are households.
Ingredients
Preparation
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Pour the milk into a pan over medium heat, add the salt, butter, and then the cornmeal and stir for a few minutes.
You don't need to cook the thickened polenta for too long because the cornmeal will finish cooking in the oven while it is baking. Cool the polenta to room temperature.
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Separate the eggs. Mix the yolk with the rest of the ingredients and add it to the cooked and cooled cornmeal and mix well.
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Beat the egg whites into a stiff foam and carefully fold it in to the cornmeal mixture.
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Pour the mixture into a baking tray lined with baking paper and bake in an oven preheated to 180 °C for about 50 minutes.
When the cornbread is ready, turn off the oven and leave the baking tray in the oven for approx. 20 minutes. Do not open the oven door.
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After about 20 minutes place the cornbread onto a plate, cut it into squares and sprinkle it with fresh dill and sour cream.
