Layered Polenta Casserole, Or Shut Up And Eat!

Layered Polenta Casserole, Or Shut Up And Eat!

Since I started working on a more detailed polenta recipe, I thought I could continue with this variant of layered polenta with cheese, or "Shut up and eat!" as it is also known in Romania. It's delicious, of course, as it's got so many goodies in it. Kids just loved it, so give it a try.

Shut up and eat! has a more interesting taste because of the baked polenta which will take in the taste of butter and of the cheese which will melt, all these for an enhanced taste and a special way of serving.


Yellow cornmeal
500 g
1200 ml
can be combined or replaced with water
100 g
preferably softened, room temperature
1 tsp
Feta Cheese
250 g
6 pieces
100 g
or bacon, optional
Sour cream
200 g
for serving

Step by step


Cook the polenta with water/milk and salt, find the directions in the basic polenta recipe.

Here, make sure you use less water/milk, as polenta for Shut up and eat! has to be firmer.


Grease a large and deep baking dish (mine is 20x30cm) with half of the butter.


Scoop out half of the hot polenta we've just cooked at step 1 onto the dish.

Spread it evenly with a spoon.


Brush this layer of polenta with the remaining butter, spread evenly.


Grate through the big holes or crumble with your hands half of the cheese and spread over the buttered polenta layer.


Pour over remaining hot polenta, even out with a spoon.

Make some holes with the back of a spoon, one for each egg. I put 6 eggs, so I made 6 holes.

Break the eggs into the holes.


Scatter the remaining grated cheese among the eggs.


Optionally, you can top with slices of sausage, bacon etc.

Bake in the preheated oven to 200 degrees C for 20-30 minutes, until the eggs are cooked the way you want them - softer or harder.


Serve warm or hot with sour cream and pickles, the perfect combination.


Quantity: 2500 g (8 servings)
Prep time: 60 min
Difficulty: easy
Ready in: 30 min
Publish date:

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