Žganci (Buckwheat porridge)
It is a traditional "poor man's food" of hard-working farmhands similar to polenta, although prepared with finer grains.
Ingredients
- 120 g buckwheat flour
- 700 ml water
- 1 pinch salt
- 1 tbsp oil
Instructions
- Place a deep pot with water on the stove over medium heat and bring it to boiling then add salt and oil.
- After it starts boiling add the buckwheat flour slowly and stir.
- Once you see that the water has been absorbed from the buckwheat flour water, reduce the heat.
- Cook on low with a lid on for 10-15 minutes.
- Cut into big pieces to serve.