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Pečena palenta s domaćim kefirom i povrćem - Baked polenta with homemade kefir and vegetables

Updated: Nov 30, 2019


Palenta je jedno od najstarijih jela te se smatra jednim od prvih kuhanih jela. Klasična verzija nastaje kuhanjem kukuruznog brašna grubog zrna u slanoj kipućoj vodi i smatrala se hranom siromaha. Danas se palenta kombinira s ukusnim mesnim jelima, gljivama ili sirevima. Može se pripremiti na stotine načina, a meni je ovaj posebno ukusan.


Sastojci i koraci pripreme
  • 250 g palente

  • 1/2 čajne žlice Himalajske morske soli

  • 250 g domaćeg kefira

  • 2 jaja

  • 45 g maslinovog ulja

  • 1/2 tikvice

  • 1/2 zelene paprike

  • 1/2 žute ili crvene paprike

  • 2 čajne žlice mješavine začina Veronikina tajna


Ugrijte pećnicu na 200°C.


Narežite povrće na sitne komade.


U zdjeli izješajte jaja, sol, kefir i začine. Dodajte palentu, dobro izmiješajte u jednoličnu smjesu, zatim dodajte narezano povrće. Opet sve izmješajte i smjesu dodajte u tavu. Ja sam koristila Delimano duboku tavu Stone Legend CopperLUX. Pecite oko 30 minuta ili dok površina palente ne postane "zlatne" boje i čvrsta na dodir.

Poslužite toplo uz domaći umak od rajčica.

Uživajte!



Baked polenta with homemade kefir and vegetables


Polenta is one of the oldest dishes and it’s considered one of the first cooked dishes. Classic version is made by cooking coarse corn flour in salted boiling water and was considered food for poors. Today, polenta is paired with mushrooms, tasty meat dishes or aged cheese. It can be cooked in numerous ways and to me this one is particularly delicious.


Ingredients and preparation steps
  • 250 g of yellow cornmeal

  • 1/2 teaspoon of Himalayan sea salt

  • 250 g of homemade kefir

  • 2 eggs

  • 45 g of olive oil

  • 1/2 zucchini

  • 1/2 green bell pepper

  • 1/2 yellow or red bell pepper

  • 2 teaspoons of Aromatica spices Veronica’s secret


Preheat oven to 200°C.


Cut vegetables into small pieces.

In a bowl mix eggs, salt, kefir and spices. Add polenta, mix well then add sliced ​​vegetables. Mix everything again and pour mixture into the pan. I used Deluxe Deep Stone Legend CopperLUX pan. Bake for about 30 minutes or until "golden" and firm to the touch. Serve warm with homemade tomato sauce. Enjoy!

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