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.
Ingredients
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
Directions
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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