Creamy and Decorative Polenta

This recipe for Creamy and Decorative Polenta is a great choice that will surprise your guests, and especially your children.

Creamy and Decorative Polenta

А delicious and decorative meal that you can prepare at any time of the day.

Ingredients for Creamy and Decorative Polenta:

300 g of polenta

250 g of ham

5-6 olives

2 carrots

800 ml milk

50 ml. oil

1/2 tsp salt

50 gr. peas

50 gr. corn

black pepper

Creamy and Decorative Polenta

Preparation of Creamy and Decorative Polenta :

At the beginning, we chop the carrots on small cubes and put them together with corn and peas to boil in milk.

When it boils nicely, add salt and finely chopped olives and slowly, add the polenta mixing simultaneously.

Cover the mold with foil.

We place the chopped ham at the bottom of the mold, and then transfer the finished polenta into the mold.

Smooth out a nice polenta in the mold and top it with oil, then wrap it with the foil.

So let’s cool and serve.

Creamy and Decorative Polenta

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Dough sticks with olives and salt dressing

Dough sticks with olives and salt dressing are  real hit for a delicious breakfast or dinner, and especially as a great idea for your guests.

Dough sticks with olives and salt dressing

Believe me that as soon as they try them, they will surely ask for the recipe.

Preparation is next:

Ingredients for Dough sticks with olives and salt dressing :

for dough

400 gr. flour

50 ml. oil

1 tsp salt

1  yeast

250 ml. warm water

1/2 tsp sugar

50 gr. chopped black olives

Dough sticks with olives and salt dressing

for salty dressing

1 and 1/2 tbsp flour

1/2 tbsp salt

50 ml. water

Preparation of Dough sticks with olives and salt dressing :

Place the yeast with half a teaspoon of sugar and a spoon of flour in a bowl. Pour 100 ml warm water, mix well and leave the dough to rest.

Place the flour in another deeper casserole. Add a teaspoon of salt and mix well. Add the oil and the activated yeast and mix the dough with the remaining 150 ml warm water. Cover the dish of dough with a cotton towel and leave it in warm place for 30 minutes to grow.

In the meantime, chop the olives. When the dough is already overgrown, re-mix it, adding the pieces of chopped olives. Divide the dough into 10 balls.

From each oily ball, form the longitudinal shape, which will then wrap it like a peg. Sprinkle the saucepan into the baking pan and leave it to rise for another 15 minutes until the oven is heated.

Dough sticks with olives and salt dressing

Bake in a preheated oven 180-200 degrees for 10 minutes. In the meantime prepare the salt dressing. In a suitable bowl, mix the flour with salt and a little water. Mix well so that no clumps remain.

Remove the pan from the oven and apply a salt dressing over each of them with a spoon. Return them to the oven and bake at the same temperature for another 5 minutes.

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