February 5, 2017

It was summer 2016 and 4 girls decided to go on a seaside for a week. We basically lived of polenta in 100 ways. Those memories are the bomb and since Ljubljana is so gloomy lately I decided to revive them trough this recipe.

For one tray (4 very hungry girls managed to eat all of it, but if you use it as a side dish it’s for around 6-8 people); Very simple; Time of preparation 30 min


400 g polenta

1,4 l water



1 bigger or 2 smaller zucchinis

Olive oil

4 fistfuls of spinach

500 ml tomato sauce

Black pepper, salt, thyme


  1. Cook the polenta in salted water and add butter when it’s cooked. Spread all of it on a big tray and let it cool.
  2. Meanwhile cut the zucchini to slices and saute them on olive oil.
  3. If you have a tomato sauce without spices – season it with salt and Mediterranean spices.
  4. Cut the polenta in half (so it will fit a smaller tray).
  5. Place the first half in the smaller tray, top it with half of grilled zucchinis, half of tomato sauce and half of spinach.
  6. Add another layer of polenta and repeat the procedure.
  7. Put a lot of parmigiano on it and bake in an oven for around 5-10 minutes on max.

Wise-ass corner

Serve it with some sour cream if you’d like.

If you want a non-vegetarian version add some salami or bacon between layers and on top.

If you’re a fan of garlic put that in too.

Delicious healthy banana bread

Baby, this one is a keeper

On my mission to reduce food waste, I used some over-ripped bananas that were laying around and made this scrumptious & good for ya belly Banana Bread