Mǎmǎligǎ la Cuptor: Baked Cornmeal with Sour Cream, Cheese and Eggs

This is one of many ways that polenta is featured in Irina Georgescu’s book Danube: Recipes and Stories from Eastern Europe. Here’s what Irina’s writes in her headnote accompanying the recipe:

“This dish will bring comfort and a sunny mood to your morning. It is nicknamed ‘shut up and eat’ because it’s best eaten hot. It is often made with a whole cracke…