Bugojno sarenik
I tried this for the first time this summer in Bugojno, and I really liked it. I prepared millet here instead of ordinary flour, but in both ways it is super fine, try it and see for yourself :-)
Preparation steps
- Cook millet with 4 dl of water and half a tablespoon of salt on low heat for about 15 minutes. When it thickens, remove from the heat and allow to cool slightly.
- In another bowl, add the spinach, polenta, sour cream, eggs and all the spices. Add lukewarm millet, 2.5 dl of milk, 3-4 tablespoons of olive oil and baking powder. Mix everything well.
- Pour into an oiled pan, mine was 30 × 24cm and bake for about 45 minutes. at 200 degrees. To check if it is well baked, stick it in the middle with a toothpick. If the toothpick remains clean, the sarenik is ready.
- Remove from the oven and pour in another 2dl of milk and return a little more to the warm oven.
- Note: If you want to make a millet without millet, then add 200 g of polenta and 100 g of flour, all other ingredients and quantities remain the same as in the above recipe. The difference in taste and appearance is small, with flour it is a slightly more compact mixture.
Serving
It is great with fresh salad, cheese or sour yogurt. Good apetite!
