Creamy Polenta with Sheep Curd Cheese and Fried Egg | Warm Autumn Breakfast

Dice the Kolozsvári bacon finely, then fry it in a dry skillet over medium heat until nicely browned and crispy. Remove the crispy bacon cracklings into a small bowl, and set aside the rendered fat in the skillet for the fried eggs.

In a saucepan, bring 300 ml of milk and 300 ml of water to a boil with a teaspoon of salt. Once simmering, slowly pour in the cornmeal while whisking continuously to prevent lumps from forming.

Reduce the heat to the lowest setting and cook the polenta for 10-12 minutes, stirring continuously with a wooden spoon until it becomes thick and creamy. Turn off the heat, stir in the butter and half of the sheep curd cheese (approx. 75 g), then cover for 2 minutes to let the cheese melt gently into it.