It seems that shepherds were the ones that found the formula of this dish using what it is found in a stable: buttermilk or milk, butter or lard, eggs and the ever-present polenta. In time, the receipt spread to almost all farms as it was adapted or modified, each region making its mark on the way of cooking.
During the times of our grandparents, balmoș was made in a kettle in the backyard on spiders on fire made of wood. Nowadays, the recipe was adapted to the modern conditions and the dish is made by adding various ingredients such as homemade sausages.
How balmoș with sausages is made:
Ingredients: 1 kg of corn flour; salt; 200 g butter; 4 eggs, 1 l sour milk; 500 g sour cream; 500 g sheep cheese, 300 g pork sausages (preferably homemade and dried).
Put the butter in a large bowl for melting. Add the sour milk, sour cream, the eggs and salt, according to taste, stirring from time to time. When the contents begin to boil, gradually add by sprinkling the corn flour stirring continuously until the butter rises and the corn flour is boiled. Meanwhile, the sausages are cut in rings and fried and if you have sausages made in lard warm and cut them.
Half of the polenta is put into a tray, put a layer of grated cheese, one layer of sausages over which the other half of polenta is added. In the end, sprinkle grated cheese and put into over for about 20 minutes.
Eat it warm with sour milk or pickles.
It is a very tasty and very filling dish.