I found the recipe for this cake on a Swiss culinary site, and it was named after the flour from which it is made. Namely, as I managed to understand, in Italy (and probably in the Italian canton in Switzerland) the name "bramata" is used for corn flour for the preparation of polenta, while for example that fine corn flour is called "fioretto", and there is a third type - "fumetto", which is super fine and is used mainly for cake preparation. And as for the cake, the first thing that came to my mind when I read the recipe was that it was a slightly different packaging of sarma with projo: D and I was close :)
- Prepare the ingredients: onion, garlic and cabbage cut into small cubes, and peel the tomato and chop finely.
- First prepare the filling: fry the onion in oil, then add the garlic if you use fresh. Then add the cabbage and fry for 5-6 minutes, to soften the cabbage a bit. Add the meat, stir and fry until the meat is completely done. Then add the tomatoes and spices (now add the garlic powder if you use it instead of fresh), then pour in the wine and water in which you mixed the flour, stir and simmer for 10-15 minutes, stirring occasionally, so that the liquid boils completely.
- Now it's the turn of the "cover". Boil 700 ml of water, then add the soup cube and bay leaf. When the cube has dissolved, add the polenta and cook it, stirring quickly and constantly. A minute is enough for it to soak and soften. Remove the bay leaf, then divide the mixture into 2 equal parts.
- In a greased oblong mold (12x35cm), arrange half of the cooked polenta, then the filling, then the rest of the polenta. Sprinkle with parmesan and bake in a preheated oven at 220 degrees for about 10 minutes, to catch the crust.
- I messed up a bit because I cooked the polenta earlier, so it had hardened a bit and it was harder for me to arrange the second layer nicely. That is why I recommend that you cook it only when the filling is ready and that you distribute it immediately.
Allow the cake to cool slightly, then cut and serve with yogurt.