Saturday, May 5, 2012

Razljevak: Bosnian polenta cake with dark greens

Razljevak is basically the Bosnian combination of Italian polenta cake and frittata. It combines dark greens such as Swiss chard,spinach or even nettle with cornmeal. It's  healthy and appetite-satisfying. Since cornmeal is a whole grain it's perfect for those on gluten-free diets. Whenever my mother in-law makes some razljevak, I always take a few squares to work for lunch. They are one of the best snacks ever for me. Well, after three and a half years in Sarajevo, I finally decided to make it on my own using the frozen nettle and parsley in the fridge and it turned out to be as yummy as my mother-in-law's. As I did, feel free to add any kind of dark greens into razljevak. 

1 egg
dark greens*as much as you want
1.5 cups polenta cornmeal (about 250 grams)
1 cup all-purpose flour
1/2-1 cup extra virgin olive oil
2 cups of whole milk
1.5 teaspoon salt
pepper to taste
1 bag of baking powder* 13 gr


1. Preheat oven to 200 degrees. 
2. In a large mixing bowl, combine polenta, flour, baking powder, milk, egg and olive oil. Mix well with a wooden spoon.
3. Add greens and spices. Mix well. 
4. Pour into a non-stick baking pan and bake for approximately 25-30 minutes or until browned.
5. Let cool 20-30 minutes and cut into squares. Serve warm, not hot, with yogurt. 

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