Juhtúrós Puliszka with Sheep’s Cheese and Bacon Cracklings

Why You’ll Love This Recipe

• Classic Hungarian comfort food with simple ingredients and big, cozy flavors.
• Ultra-creamy polenta meets tangy sheep’s cheese and crisp, smoky bacon.
• Easy, one-pot base with flexible toppings and pantry staples.
• Perfect as a satisfying main or a rustic side for hearty stews.

Grocery List

• Produce: Fresh chives or flat-leaf parsley (optional)
• Dairy: Whole milk, unsalted butter, sour cream, juhtúró or other sheep’s cheese
• Pantry: Fine/medium yellow cornmeal (not instant), kosher salt, black pepper, sweet Hungarian paprika; smoked bacon or szalonna

Full Ingredients

Puliszka (Cornmeal Porridge)

• 3 1/2 cups (830 ml) water
• 1 cup (240 ml) whole milk
• 1 cup (160 g) fine/medium yellow cornmeal (not instant)
• 1 1/4 tsp kosher salt (reduce to 3/4 tsp if bacon and cheese are very salty)
• 3 tbsp (42 g) unsalted butter

Bacon Cracklings

• 7 oz (200 g) smoked bacon or Hungarian szalonna, cut into 1/4-inch (6 mm) dice

Cheese & Finish

• 9 oz (250 g) juhtúró (sheep’s curd cheese), crumbled; or 6 oz (170 g) feta + 3 oz (85 g) ricotta mixed
• 3/4 cup (180 g) sour cream, plus more to taste
• Freshly ground black pepper, to taste
• 2 tbsp finely chopped chives or parsley (optional)
• Sweet Hungarian paprika, for sprinkling (optional)

Step-by-Step Instructions

Step 1: Render the bacon until crisp

Place the diced bacon in a cold skillet and set over medium heat. Cook, stirring occasionally, until the fat renders and the pieces turn deep golden and crisp, 8–10 minutes. Transfer bacon to a paper-towel-lined plate. Pour off and reserve 1–2 tablespoons of the drippings for finishing; leave just a thin film in the pan or wipe clean.

Step 2: Heat the cooking liquid

In a heavy 3–4 quart (3–4 L) pot, bring the water, milk, and salt to a full simmer over medium-high heat. Adjust the heat so it’s actively bubbling but not boiling over.

Step 3: Whisk in cornmeal without lumps

Rain the cornmeal into the pot in a thin, steady stream while whisking vigorously. Keep whisking for 1–2 minutes to smooth any lumps. Reduce the heat to low so the mixture gently simmers.

Step 4: Simmer low and stir to silky

Cook the puliszka over low heat, stirring often with a wooden spoon or heatproof spatula, 20–25 minutes, until the grains are tender and the porridge is creamy and thick enough that a spoon briefly stands upright. Scrape the bottom and sides as you stir to prevent sticking. Stir in the butter until glossy; taste and adjust salt.

Step 5: Layer with cheese and cracklings

Working while the polenta is hot and steamy, spread half of it into a warm shallow casserole or serving bowl. Scatter half the crumbled sheep’s cheese and half the bacon cracklings over the surface. Spoon on the remaining polenta and smooth. Top with the remaining cheese and bacon. Optional but lovely: place under a preheated broiler at 220°C/425°F for 2–3 minutes to gently warm the top and soften the cheese (do not brown).

Step 6: Finish and serve

Spoon the sour cream in soft dollops over the top and drizzle with the reserved bacon drippings. Finish with a few grinds of black pepper, a sprinkle of sweet paprika, and chopped chives or parsley. Serve immediately while steaming and creamy.

Pro Tips

• For extra creaminess, use a 4.5:1 liquid-to-cornmeal ratio; add a splash more milk if the porridge tightens too much.
• Whisk first, then switch to a spoon; this prevents lumps and keeps the texture silky.
• Salt lightly at first—sheep’s cheese and bacon add salinity. Adjust right before layering.
• Keep the heat low once thickened; vigorous boiling can scorch the bottom.
• Warm your serving dish so the layers stay hot and the cheese softens from residual heat.

Variations

• Vegetarian: Swap bacon for 10 oz (280 g) mixed mushrooms, sautéed in butter with a pinch of smoked paprika, then layer as directed.
• Paprika butter: Melt 2 tbsp butter with 1 tsp sweet paprika and a pinch of hot paprika; drizzle instead of bacon drippings.
• Baked casserole: Assemble in a buttered baking dish, cover, and bake at 190°C/375°F for 10 minutes to meld, then finish with sour cream.

Storage & Make-Ahead

Leftovers keep 3 days refrigerated in an airtight container. Puliszka firms as it cools; reheat gently on the stovetop with 2–4 tablespoons milk or water per serving, stirring until creamy again. Re-crisp bacon in a dry skillet and add on top after reheating. Sour cream should be added fresh when serving. Freezing is possible for the polenta itself (up to 1 month), but the texture is best fresh.

Nutrition (per serving)

Approximate: 720 calories; 46 g fat; 44 g carbohydrates; 24 g protein; 3 g fiber; 1100 mg sodium. Values will vary with bacon, cheese, and salt levels.