Taibe`s Juicy Albanian Style Polenta
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 40 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 ml sour cream
- 200 ml yogurt
- 200 ml corn flour
- 150 ml sparkling mineral water
- 150 ml sunflower oil
- 3 egg (s)
- 1 packet baking powder
- 1 teaspoon salt
Print Recipe
Pin Recipe Instructions
- In principle, simply mix all the ingredients together, put them in a mold and put them in the oven.
- When we prepare it, we use the sour cream cup to measure the quantity. I. E. we put the sour cream in a bowl and then fill the empty beaker with yoghurt to measure out the 200 ml. Then we do the same with the flour (hence the ml specification for flour). Before we put the flour in the bowl, however, we mix it with the baking powder so that it does not form lumps afterwards. We also use the sour cream cup for water and oil, but don`t fill it as full as with the previous ingredients. Then eggs and salt are added. Mix the mixture well. It should have a thick consistency. In other words, if you let it run down from the spoon, it should not flow without interruption, but splash down in lumps. Then put the mixture in a mold.
- Tip: If you prefer it crusty, take a large tray and vice versa (small tray, less crust).
- Then place in the hot oven at 200 ° C top / bottom heat for 40 minutes. The polenta rises nicely in the oven and is ready when it`s baked golden brown on top.
- We either eat them straight or crumbled in milk with a little salt. Tastes best warm.
- You can refine it with other ingredients and e.g., Stir in two grated zucchini.
- This is a recipe from my mother, in Albanian it`s called Krelan. Good Appetite!
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