Žganci or palenta, the same thing! Well it’s not … the difference is that during preparation palenta must be continuously stirred, and žganci doesn’t. Palenta has homogeneous structure and žganci has lumps. Well, I didn’t know that but Mr. Google knows it all:)
Although the palenta is a simple meal, it becomes delicacy with the inspiration of spices and the homemade kefir.
For this delicious bite you will need:
– 150 g of palenta (Alnatura Polenta – gluten-free)
– 500 ml of water
– 3 tablespoons of olive oil
– 1/2 tablespoons of Aromatica spices mix Vesela Lucija
– 250 ml of homemade kefir
Preparation steps are:
1. boil water with olive oil
2. add palenta and spices and mix to the desired density.
Serve with the homemade kefir and enjoy.
