Dobrogea style pork meat with polenta ("tochitura dobrogeana") - recipe with step-by-step photos

Ingredients:

• 650 grams of pork meat
• 150 grams of cheese
• 150 grams of smoked sausage
• 100 milliliters of tomato juice
• 50 milliliters of white wine
• 3 garlic cloves
• 3 spoons with sunflower oil
• 2 eggs
• one laurel leaf
• thyme
• pepper
• paprika
• salt
• polenta

Heat the sunflower oil and add the chopped meat. Cover the pot and let the meat cook for 10 minutes.

Uncover the pot and add the paprika, the thyme, the salt, the laurel leaf and the pepper.

Continue frying the meat withot the lid until the juice from the meat evaporates and the meat starts colouring.

Meanwhile prepare the polenta separately so that the polenta will be ready at the same time with the meat.

In the pan with the meat add the chopped smoked sausage and let it fry for a few minutes at slow fire.

Add the white wine and let it cook at slow fire until evaporates.

Add the tomato juice and the mashed garlic and mix. Let it cook for another 10 minutes.

On a plate, add some polenta in the middle, some grated cheese above the polenta and one fried egg on top. Around it add the meat/sausage serve it hot.

The original recipe can be found (nr. 6) here.