Do you love polenta or anything made with corn flour? If the answer is yes, then this one is for you! This recipe is inspired by my dear friend Lena and a traditional Serbian cornbread called ‘proja’. She loves making it when we come over to her place and it’s delicious on its own with yoghurt or sour cream, or served instead of bread with charcuterie boards, salads, main dishes. You can enjoy it straight from the oven when it’s still crispy on the outside or later at the room temperature. You can also keep it for 3-4 days in the airtight container and reheat in the oven/microwave if needed.
This is not necessarily the most traditional recipe, this is just my version of it and I hope you will try to make it :)
-> to measure everything I used a white coffee mug (so 200g polenta is equivalent to 1 mug polenta, hope this makes sense to you :)
1 mug polenta
1 mug all-purpose flour (I used white spelt)
1 mug greek yoghurt or sour cream
2/3 mug sparkling water or milk
1/2 mug sunflower oil
1/2tbsp baking powder
120g baby spinach
150g feta cheese
(you can play with add ons and swap spinach for swiss chard or add some chopped spring onions or chives to the mix)
- Preheat the oven to 180oC and prepare 22cm square tin for baking. You can use parchment paper or lightly grease the tin with oil/butter.
- Crumble feta a leave it on the side. Pour some
- Whisk eggs together in a bowl. Add yoghurt, oil, milk or sparkling water and mix until everything’s combined. Slowly add polenta, flour and baking powder to the mix to avoid any lumps. Season with salt. Let it sit on the counter for 10 min.
- In the meantime crumble feta cheese and roughly chop the spinach. Add both to the mixture.
- Pour everything to a greased baking tin and bake for 30-35min on 180oC and then additional 15min on 200oC until golden. If you are using a bigger baking tin your cornbread will be thinner so make sure to adjust the baking time.
- Make sure to try at least one piece of freshly baked ‘proja’ while it’s still HOT :D