John Myers
Ingredients for 4 servings:
- 200 ml sour cream
- 200 ml yogurt
- 200 ml corn flour
- 150 ml carbonated mineral water
- 150 ml sunflower oil
- 3 eggs
- 1 packet of baking powder
- 1 tsp salt
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes
simple and vegetarian
Basically, just mix all the ingredients together, pour them into a dish, and put them in the oven. When preparing it, we use the sour cream container to measure the quantities. This means we put the sour cream into a bowl and then fill the empty container with yogurt to measure 200 ml. Then we do the same with the flour (hence the ml measurement for the flour). Before adding the flour to the bowl, however, we mix it with the baking powder so that it doesn’t form lumps later. For the water and oil, we also use the sour cream container, but don’t fill it as full as with the previous ingredients. Then we add the eggs and salt. Mix the mixture well. The consistency should be thick. This means that when you pour it off the spoon, it shouldn’t flow continuously, but should splatter down in lumps. Then pour the mixture into a dish. Tip: If you prefer a crusty texture, use a large baking sheet and vice versa (smaller baking sheet, less crust). Then place it in the oven at 200°C (top/bottom heat) for 40 minutes. The polenta will rise nicely in the oven and is ready when the top is golden brown. We eat it either plain or crumbled in milk with a little salt. It tastes best warm. You can refine it with other ingredients, for example, by stirring in two sliced zucchini. This is a recipe from my mother; in Albanian it’s called krelan. Enjoy!
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