Proja – Serbian cornbread with feta

Ingredients for 1 servings:

• 2 jars of polenta, fine or medium-fine
• 1 jar wheat flour
• 1 packet of baking powder
• 2 pinches of salt
• 1 jar vegetable oil
• 1 jar of mineral water
• 1 jar natural yogurt
• 4 m.-sized eggs
• 500 g feta cheese made from sheep’s milk

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Use a 200 ml glass jar. First, mix the dry ingredients. The ratio is important. A larger jar will require a slightly longer baking time. Add the eggs, mineral water, natural yogurt, and oil and mix with a wooden spoon until you have a smooth, thick batter. Roughly cut the feta into cubes of about 2 cm. Then fold the cheese cubes into the batter. Pour the batter into a suitable baking pan or casserole dish. The oil in the batter means there’s no need to grease the pan, so the pastry can be easily removed. Bake in an oven preheated to 220 °C (top/bottom heat) on the middle rack for about 35 minutes, until a golden brown crust forms. Allow to cool. Remove from the pan and cut into cubes or as desired. Instead of sheep’s cheese, you can also use herder’s cheese made from cow’s milk.