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Zeleni Åœganci s Kiselim Mlijekom
A rustic and hearty dish from the Zagorje region, featuring cornmeal polenta enriched with greens and served with sour milk. It's a simple yet flavorful peasant staple.
ð§ ææ
- 200 g Cornmeal (fine or medium grind)
- 800 ml Water
- 300 g Spinach or chard(fresh or frozen, chopped)
- 1 small Onion(finely chopped)
- 2 cloves Garlic(minced)
- 2 tbsp Butter or lard
- to taste Salt
- for serving Sour milk or plain yogurt
ðšâð³ äœãæ¹
- 1
Prepare the greens: If using fresh spinach or chard, wash and chop them. If using frozen, thaw and chop.
- 2
Sauté aromatics: In a saucepan, heat butter or lard over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- 3
Cook the greens: Add the chopped spinach or chard to the saucepan with the onions and garlic. Cook until wilted, about 5-7 minutes. Season with salt.
- 4
Make the polenta: Bring the water to a boil in a separate large pot. Gradually whisk in the cornmeal to prevent lumps. Reduce heat to low and cook, stirring frequently, until the polenta is thick and creamy, about 20-25 minutes. Season with salt.
- 5
Combine: Stir the cooked greens mixture into the polenta until well combined. Ensure the greens are evenly distributed.
- 6
Serve: Ladle the zeleni ÅŸganci into bowls. Serve hot, topped with a generous dollop of sour milk or plain yogurt.
ð¡ ããã®ã³ã
- âUse good quality cornmeal for the best texture.
- âStir the polenta constantly to avoid lumps and ensure even cooking.
- âAdjust the amount of water for a thicker or thinner consistency.
- âThis dish is often served as a main course or a substantial side dish.
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- Add a bit of crumbled feta cheese to the polenta for extra flavor.
- Serve with a side of fried bacon or cracklings.