Polenta with cheese and yogurt (Palenta sa sirom i jogurtom)

Warm and filling polenta with cheese and yogurt is a simple savory breakfast that gives a feeling of satiety.

Tags: vegetarian recipe, for breakfast, for a snack, gluten free, energy source, filling, for the intestines (stomach), for the brain, for the bones, for weight loss (in a moderate portion), for weight gain (in a larger portion)

Preparation time: 5 minutes.

Cooking time: 5 minutes.

Total time: 10 minutes.

Ingredients (2 smaller or 1 larger portion): 80 g of instant polenta, 300 ml of water, 100 ml of buttermilk - yogurt* (see note), 50-80 g of queso fresco cheese, 20 g of unsalted butter, a pinch of salt.

Preparation:

1. Add salt and heat the water until boiling.

2. Reduce the heat to medium high (5 out of 6) and gradually pour in the polenta while stirring constantly.

Kuglice od palente i mladog sira (Polenta and queso fresco cheese balls)

Sastojci (za oko 20 manjih kuglica): 500 ml voda, 4 g soli, 120 g palenta (kukuruzni griz), 200 g beli mladi sir, 1 kašika maslinovog ili neutralnog biljnog ulja, 80 g susama.

Priprema:

1. U šerpu sipati vodu i dodati so. Zagrevati do ključanja.

2. Smanjiti temperaturu na srednju (4) i uz stalno mešanje polako sipati palentu.

Salata od njoka sa slaninom (Gnocchi salad with bacon)

Sastojci: 500g njoka, 20ml ulja, 1 kašičica mlevene paprike, ½ kašičice soli, 1 kašičica suvog bosiljka, 2 kašike kukuruznog griza zutog, za preliv - 80g grčkog jogurta, 2 kašike maslinovog ulja, 2 kašike senfa, ½ kasike soka od limuna, za salatu - 1⁄2 glavice zelene salate 100g paradajza, 100g slanine.

Priprema:

0. Pripremiti njoke. Zelenu salatu iscepkati. Paradajz iseci na kocke.

1. Njoke preliti uljem, dodati mlevenu papriku, bosiljak, so i palentu. 

2. Pecite u plehu obloženoj papirom za pecenje oko 30 minuta na 200 C.