Lean polenta with walnuts - Kristina Gašpar
Lean polenta with walnuts - polenta prepared this way can become greasy if you add a spoonful of Parmesan cheese.
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Proja with cheese and cream, Serbian style
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Lean polenta with walnuts - Kristina Gašpar
- 1/2 cup polenta
- 2 cups of water
- 1 spoons of ground walnuts
- spices to taste: salt (pepper, ground allspice, crushed hot pepper, garlic powder, coriander.)
Side dish (any amount):
- olives of choice
- the edible part of the pomegranate
- whole walnuts
- primrose leaf
- Bring the water to a boil, then cook the polenta - according to the instructions on the bag. Season to taste and add ground walnuts. Pour the polenta into the molds (if desired).
- When it cools down, take it out of the molds and put it on a plate. Add olives, walnuts, pomegranate and parsley leaves.
