• Vedrana

Aromatična palenta sa svježim začinskim biljem - Aromatic cornmeal mush with fresh herbs

Updated: Jun 15


Bez obzira na to koristi li se prstohvat ili svežanj, svježe začinsko bilje u jela unosi divne arome i okuse. Također, smanjuju potrebu za dodatkom soli i masnoćama, a gotovo svi začini su i ljekovite biljke.


Bosiljak je poznati začin. Prvobitna domovina bosiljka je Indija i Iran, gdje uspijeva kao višegodišnja biljka. Basilicon je grčka riječ i znači vladar (kralj) pa neki kažu da je obrok s bosiljkom kraljevski obrok. Važno je istaknuti da je bosiljak znanstveno ispitana biljka i dokazano je njezino začinsko, mirisno, ali i ljekovito djelovanje. To znači da bosiljak nije samo začin jelu i ukrasna biljka, već pomaže i našem zdravlju. Trgajte ga prstima jer metalni nož oduzima bosiljku većinu najvažnijih sastojaka. Kao začin jelu dodajte ga na kraju kuhanja kako se vrijedni i ljekoviti sastojci ne bi raspali dugim kuhanjem. Uobičajen je zeleni bosiljak, ali postoje još i ljubičasti i tamni bosiljak. Ljubičasti bosiljak ima kovrčave listove s lijepim nazubljenim rubovima i može se koristiti umjesto svojih zelenih rođaka.


Timijan je biljka koju bi svi trebali imati, kako u kućnoj ljekarni, tako i u kuhinji, jer su njegova ljekovitost i hranjivost poznate od davnina. Timijan je mala biljka intenzivnog okusa i mirisa. Timijan se odlično slaže s češnjakom, rajčicom, maslinama i vinom i tako čini idealnu podlogu za mediteransku kuhinju. Koristi se u pripremi juha, salata, jela od povrća, marinada i umaka. Posebna prednost je što mu ne smeta dugo kuhanje, te se svježi listovi timijana koriste prilikom kuhanje junetine, janjetine, divljači i gljiva.


Peršin je najpopularniji začin u svijetu. Ima delikatesni i osvježavajući okus i prekrasno lišće žarko-zelene boje, zbog čega je nezamjenjiv kao začin ili ukras za jelo.

Toliko smo navikli na perišin, da često i ne razmišljamo o tome, da ovo nije samo začin, nego i biljka, koja ima visoke nutritivne vrijednosti i ljekovita svojstva pa je grančica peršina više od ukrasa na vašem tanjuru. Peršin sadrži dvije skupine posebnih sastojaka, koji su vrlo bitni za naše zdravlje. Prva skupina sastojaka sadrži prirodna eterična ulja, koja uključuju myristicin, limonene, eugenol i alpha-thujene. Druga skupina uključuje flavonide: apiin, apigenin, crisoeriol i luteolin. Osim toga, peršin je odličan izvor vitamina C, A i K.



Sastojci i koraci pripreme
  • 150 g palente

  • 500 ml vode ili povrtnog temeljca

  • prstohvat soli

  • 1 jušna žlica maslinovog ulja

  • 10 listova svježeg zelenog bosiljka

  • 10 listova svježeg ljubičastog bosiljka

  • 10 grančica timijana s listovima

  • 10 listova svježeg peršina

  • 250 ml domaćeg kefira

Zagrijte vodu / temeljac i maslinovo ulje.

Dodajte palentu i i sol te miješajte dok smjesa ne postane gušća.

Dodajte začinsko bilje i miješajte do željene gustoće.

Poslužite uz domaći kefir i uživajte u okusima!

Aromatic cornmeal mush with fresh herbs


Whether we use few leaves or a bundle, fresh herbs bring wonderful aromas and flavors to our dishes. They also reduce the need to add salt and oil and almost all spices are also medicinal plants.


Basil is a famous spice. The original homeland of basil is India and Iran, where it thrives as a perennial plant. Basilicon is a Greek word and means ruler (king) so some may say that a meal with basil is a royal meal. It's important to point out that basil is a scientifically tested plant and its spicy, fragrant, but also healing effect has been proven. This means that basil is not only a spice, but also helps our health. Tear it off with your fingers because a metal knife takes away most of the most important ingredients from basil. As a spice to the dish, add it at the end of cooking so that valuable and medicinal ingredients do not disintegrate during long cooking. Green basil is common, but there are also purple and dark basil. Purple basil has curly leaves with nice serrated edges and can be used instead of its green cousins.


Thyme is a plant that everyone should have in the home pharmacy and in the kitchen, because its healing and nutritional value have been known since ancient times. Thyme is a small plant with an intense taste and aroma. Thyme goes well with garlic, tomatoes, olives and wine and thus makes an ideal base for Mediterranean cuisine. It is used in the preparation of soups, salads, vegetable dishes, marinades and sauces. A special advantage is that it does not mind long cooking and fresh thyme leaves are used when cooking beef, lamb, venison and mushrooms.


Parsley is the most popular spice in the world. It has a delicate and refreshing taste and beautiful bright green leaves, which is why it is irreplaceable as a spice or meal decoration. Parsley is spice high nutritional value and medicinal properties, so a sprig of parsley is more than a decoration on your plate. It contains two groups of special ingredients, which are very important for our health. The first group of ingredients contains natural essential oils, which include myristicin, limonene, eugenol and alpha-thujene. The second group includes flavonoids: apiin, apigenin, crisoeriol and luteolin. In addition, parsley is an excellent source of vitamins C, A and K.


Ingredients and preparation steps
  • 150 g of polenta

  • 500 ml of water or vegetable broth

  • a pinch of salt

  • 1 tablespoon of olive oil

  • 10 leaves of fresh green basil

  • 10 leaves of fresh purple basil

  • 10 sprigs of thyme with leaves

  • 10 leaves of fresh parsley

  • 250 ml of homemade kefir

Boil water and olive oil.

Add the polenta and salt and stir until the mixture thickens.

Add fresh herbs and mix until desired density.

Serve with homemade kefir and enjoy the flavors!


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