Put the water in a large pot and add the salt. Place the pot over medium heat and wait until the water starts to boil. Once it boils, reduce the heat to low. Start pouring the cornmeal in a drizzle, stirring constantly with a whisk or wooden spoon to avoid lumps forming. Continue to stir the polenta over low heat for about 15-20 minutes. Finally, add the butter and stir until it melts.

Cut the bacon into small pieces, then fry it in a pan until all the fat is rendered. Remove the remaining pieces.

Slice the sausages and fry them in the fat left by the bacon, then remove them to a plate.  Prepare a large baking tray and grease it with a few tablespoons of the fat left after frying. Put a layer of polenta, add sausage slices, then broken-up burduf cheese and crumbled telemea cheese. Cover everything with another layer of polenta and level it nicely.

Using a spoon, press the polenta from place to place and crack an egg into the formed recess. Add the pieces of bacon left after frying.

Put the tray in the preheated oven, at 190 degrees C, for 10-15 minutes, until the eggs are cooked.

After baking, remove the tray from the oven and leave to cool for a while. Serve everything with pickles. It’s a treat!