* 500 g mamaliga
* 100 g cheese
* 50 g telemea
* For the filling:
* 4 boneless chicken legs
* 1 clove of garlic
* salt and pepper
* sour cream
Cut the meat into cubes and fry in a pan with a little oil. Drizzle the cubes on all sides, add a little water, cover with a lid and cook until the juice drops and the meat begins to fry.
We grind the garlic with salt and pepper. Add a few tablespoons of olive oil and mix, obtaining a paste. Pour the pasta over the meat, mix well, set aside and leave to cool.
The hot polenta is mixed with the grated telemeau and cheese on a large-mesh grater and mixed. Allow to cool slightly, then spread on a food foil greased with butter, in a rectangular sheet about 1 cm thick.
Spread the meat on the entire surface of the polenta sheet and roll, using the food foil. We cut the obtained roll into pieces of about 4-5 cm, which we put in a heat-resistant bowl greased with butter. Put a teaspoon of sour cream on each roll and bake on medium heat for 10-15 minutes.