Best 3 Layered Cornmeal Casserole Rakott Puliszka Recipes

When it comes to traditional Hungarian cuisine, layered cornmeal casserole, also known as rakott puliszka, stands out as a beloved and widely enjoyed dish. Its unique combination of creamy cornmeal, tangy cabbage, and savory meat creates a flavor profile that captivates taste buds and leaves you craving more. Whether you're a seasoned home cook or a culinary novice, this guide will provide you with the essential steps and tips to create the perfect rakott puliszka, ensuring a successful and delicious culinary experience.

Check out the recipes below so you can choose the best recipe for yourself!

LAYERED CORNBREAD CASSEROLE

Layered Cornbread Casserole image

This easy hearty cornbread dish is great during the holidays when you need to feed a crowd quickly and easily. It's a little like a Tex-Mex riff on lasagna with a filling of shredded chicken (leftover turkey is tasty, too), cheddar cheese, and pickled jalapeños.

Provided by Lauryn Tyrell

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Time 1h30m

Number Of Ingredients 12

Ingredients

1/2 cup corn oil, plus more for baking dish
1 1/4 cups fine yellow cornmeal, plus more for baking dish
1 1/2 cups whole milk
1 can (14.75 ounces) cream-style corn
3 large eggs
3/4 teaspoon baking soda
2 teaspoons kosher salt (we use Diamond Crystal)
8 ounces cheddar, or a mixture of cheddar and Monterey Jack, shredded (2 cups)
2 cups shredded cooked chicken or turkey (10 ounces)
1/2 cup chopped fresh cilantro leaves, plus more for serving
1/2 cup sliced pickled jalapeños, drained
Salsa, for serving (optional)

Steps:

Preheat oven to 350°F. Lightly brush a 3-quart or 9-by-13-inch baking dish with oil. Sprinkle with cornmeal to coat, tapping out excess. Bake until cornmeal has darkened in color slightly and gives off a toasty aroma, 3 to 4 minutes. Remove from oven and let cool slightly.
In a large bowl, whisk together oil, milk, corn, eggs, baking soda, and salt. Stir in cornmeal to combine. Pour half of batter into bottom of dish. Sprinkle with cheese, chicken, cilantro, and jalapeños. Top with remaining batter (it will be just enough to cover). Bake until golden and a tester inserted in center comes out clean, 55 to 60 minutes. Let cool at least 15 minutes, then serve with salsa and more cilantro.

LAYERED CORNMEAL CASSEROLE (RAKOTT PULISZKA)

Layered Cornmeal Casserole (Rakott Puliszka) image

Make and share this Layered Cornmeal Casserole (Rakott Puliszka) recipe from Food.com.

Provided by PalatablePastime

Categories Pork

Time 1m

Yield 1 serving(s)

Number Of Ingredients 6

Ingredients

1 cup cornmeal
10 -12 ounces meaty bacon
1 lb dry curd cottage cheese
1/2 lb shredded swiss cheese
1/2 lb feta cheese or 1/2 lb bryndza cheese
1 lb sour cream

Steps:

Place cornmeal in a saucepan with four cups of water and cook until water is absorbed; set aside.
Mix cottage cheese, crumbled feta cheese and sour cream in a bowl; set aside.
Chop bacon and cook until done and drain on paper towels.
In a square baking dish (9x9-inches), layer with half the cornmeal, half the cheese, and half the bacon. Repeat layer and top with shredded Swiss cheese.
Bake at 325°F for 30-40 minutes or until top is lightly browned.
Remove from oven and cool for 10-15 minutes before serving.

ROSALIE'S CORNMEAL CASSEROLE

Rosalie's Cornmeal Casserole image

This is a family favorite. Sometimes I substitute chickpeas or other beans for the kidney beans. I suppose if you like ground beef, you could substitute ground beef for the kidney beans as well. If you love cheese, by all means, use more ... if I've got enough I do!

Provided by Monica

Categories One Dish Meal

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

3 garlic cloves
1 onion
1 green pepper
1 teaspoon cumin
2 teaspoons chili
2 tablespoons flour
1 (28 ounce) can tomatoes
3 cups cooked kidney beans
salt and pepper
2 beaten eggs
3/4 cup milk
6 tablespoons oil
1 cup cornmeal
1 teaspoon salt
1 teaspoon baking soda
2 cups corn
2 cups cheddar cheese

Steps:

Saute garlic, onion and green peppers in oil.
Add cumin and chili. Cook for 2 minutues.
Add flour. Cook for 1 minute.
Add tomatoes and kidney beans. Add salt and pepper to taste. Simmer for 20 minutes or longer. (Sometimes I'll simmer it for longer. The flavour is better the longer you simmer it.).
While the tomato mixture is simmering, make the cornbread mixture.
Mix together the eggs, mild and oil.
Add the cornmeal, salt and baking soda. Mix.
Add the corn. Mix.
Grease/spray 9 x 13 pan.
Pour 2/3 cup cornmeal mixture into the bottom of the pan.
Sprinkle 1 1/2 cups of cheddar cheese on top of the cornmeal mixture.
Pour tomato mixture on top of cheese.
Spoon the rest of the cornmeal mixture around the outer edges of the pan, on top of the tomato mixture.
Sprinkle remaining cheese in the middle of the pan, on top of tomato mixture.
Bake at 350°F for 45 minutes.
Let rest for 10 minutes before serving.

Nutrition Facts : Calories 906.5, Fat 47.4, SaturatedFat 17.4, Cholesterol 171.9, Sodium 1924.2, Carbohydrate 91.2, Fiber 16.4, Sugar 14.1, Protein 37

Tips:

For a crispy crust, make sure to brown the cornmeal in a pan before adding the other ingredients.
If you don't have sour cream, you can use plain yogurt or buttermilk instead.
Feel free to add other ingredients to your casserole, such as cooked meat, vegetables, or cheese.
To make the casserole ahead of time, prepare it up to the point of baking. Then, cover and refrigerate for up to 24 hours. When ready to bake, bring to room temperature for 30 minutes before baking as directed.
Serve the casserole with a dollop of sour cream or yogurt, and a sprinkle of fresh herbs.

Conclusion:

Layered cornmeal casserole is a delicious and hearty dish that is perfect for a weeknight meal. It is easy to make and can be customized to your liking. So next time you are looking for a comforting and satisfying meal, give this casserole a try.