Bulz: Romania's Grilled Polenta with Cheese and Bacon

Bulz is one of Romania's most satisfying rustic dishes: a ball or log of polenta, stuffed with cheese and often wrapped in bacon, then grilled until crisp and golden. Born in the sheepfolds of the Carpathian Mountains, it was a practical meal for shepherds who needed something filling, portable and quick to cook over an open fire. Today, bulz has moved from the high pastures to home kitchens and restaurants, but it still carries that robust, no-fuss spirit.

What exactly is bulz?

At its heart, bulz is a clever way to transform leftover mămăligă (Romanian polenta) into a new dish. The cold, firm polenta is divided into portions, each one flattened and filled with a generous chunk of cheese—usually a salty, crumbly variety like telemea or the stronger brânză de burduf. The polenta is then sealed around the cheese, shaped into a round or oval, and grilled. Traditionally, it is cooked directly on a hot stone or in the embers of a fire, but a cast-iron grill or oven works just as well.

The classic version wraps the polenta ball in a slice of bacon or smoked pork belly before grilling. As the bacon renders, it crisps up and infuses the polenta with smoky, savoury flavour. Some cooks add a knob of butter on top while it finishes, and many serve bulz with a fried egg perched on top, a spoonful of sour cream, and a few pickles on the side.

Regional variations and serving suggestions

While the basic idea is consistent, you will find small differences across Romania. In some parts of Transylvania, bulz is made in a long roll and sliced after grilling, while in others it is shaped into individual balls. The choice of cheese also varies: in the south, a mature telemea is common, but in mountain regions, caș (a fresh, semi-soft cheese) or urdă (a ricotta-like whey cheese) might be used. Some versions include chopped fresh herbs like dill or parsley mixed into the polenta.

Bulz is often served as a main course for lunch or a hearty supper. It pairs wonderfully with a simple tomato and onion salad, or with murături—Romanian pickled vegetables that cut through the richness. A cold glass of țuică or a light Romanian white wine are traditional accompaniments, though it is equally good with a soft drink.

Why bulz deserves a place on your table

Bulz is comfort food in the truest sense: warm, cheesy, smoky and deeply satisfying. It also showcases two pillars of Romanian cuisine—polenta and sheep's cheese—in a way that feels both ancient and endlessly appealing. For visitors, trying bulz is a chance to taste a dish that has sustained shepherds for centuries, far from the more familiar restaurant fare.

Making bulz at home is straightforward and forgiving. If you have leftover polenta, simply shape it while still warm, add your cheese of choice, wrap in bacon if you like, and grill or bake until the outside is crispy. It is an excellent way to use up odds and ends, and it never fails to please.