Žganci

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Žganci is a dish in Slovenian cuisine, in Austria known as Sterz, on the Croatian coast as Pura, and also known in Northern Italy.

It is made from polenta or buckwheat flour, water, cooking oil and salt, which is cooked for fifteen minutes on a low boil. The lump is then crumbled onto a plate for serving. Softer Žganci are called Stajerska, or Styrian style.

Žganci can be served with milk (Žganci z mlekom), honey, lard crackling or runny yoghurt. Serving with cabbage or black pudding makes a traditional Slovenian breakfast dish. A savoury version is served with meat as part of a main dish.