One of the traditional dishes that belongs to our cuisine must be polenta. Polenta (gnats, turkey) is a dish of boiled corn flour that its origins originate from Italy, from where it spread throughout Europe.
Polenta is a nutritionally valuable food that contains only 44 kcal in one serving (from the occasion 60 g of cooked polenta). It is rich in beta carotene, provitamin A, and other vitamins and minerals. It is also a very good source of thiamine (vitamin B1), which raises immunity, and helps the body convert food into energy and cope with stress.
In Croatia, it is most often prepared in Istria, Primorje and Dalmatia. In Slavonia, the Kajkavian part of Croatia and in Slovenia it is called gnaws of the verb (vu)žgati, which means to burn. Gnats are most often made from slightly larger corn grains than classic polenta. They are often eaten with milk, cream, yogurt or as a side dish with the main meat dish with saft. In Istria, polenta was the usual meal of the poor, and it was cooked from corn flour in a cauldron over the hearth.
There are very many recipes for polenta, and with it you can enter quality carbohydrates and use it as a substitute for bread, if you are among those who “can not do without bread”.
Polenta with baked Parmesan cheese
200 g polenta
100 g grated Parmesan cheese or other cheese
2 tablespoons olive oil
Cook the polenta according to the instructions on the package. Preheat the oven to 200 degrees. Take a deeper protégé and when the polenta is done, spread the prosecuted with olive oil, then pour in the polenta and sprinkle it with grated Parmesan cheese. Put in the oven for about 10 minutes until the cheese melts and makes a brown zest. With this polenta, prepare chicken breast or some other less fatty meat.
Polenta and vegetable bruschette
200 g polenta
Herbs, if desired
Preheat the oven to 200 degrees. Cook the polenta according to the instructions on the package and beat in the ground in which you put the baking paper. Bake the polenta for about 10 minutes and remove and leave to cool. Cut the polenta into cubes or rings, from which you will make bruschettes. Cut the onions and tomatoes into small pieces and stir in a bowl.Spoon the onion and tomato mixtures on each piece of polenta and place the herbs from above.
Italian polenta with minced meat
100 g polenta
200 g ground beef
200 g of pellets
50 g parmesan
Parsley, oregano, salt, pepper, if desired
Cook the polenta according to the instructions on the package and set aside to cool. Put a little coconut oil in a pan and add to the finely sliced onions. When the onions become glassy, add the minced meat and stir. Sauté for 4-5 minutes, then add the pellets and stir. Leave on low heat to sauté for a few more minutes. Finally add the spices and stir.Polenta cake with blueberries and almonds
Polenta cake with blueberries and almonds
150 g polenta
100 g almonds
100 g blueberries
1 teaspoon vanilla extract
100 g coconut oil
3 tablespoons of honey
1 teaspoon baking powder
Preheat the oven to 180 degrees, and put baking paper in the ground. Put the coconut oil and honey in a pan and mix everything well with a blender until you get a uniform mixture. Add one egg at a time, and vanilla extract, with constant stirring. Add to the finely sliced almonds, polenta and baking powder.. When you have received a uniform mixture, beat it on the ground and add the blueberries, making sure to crush them as little as possible. Bake for about 25 minutes, that is, until golden-brown from above.
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