Žganci is a Slovenian porridge like polenta but made with finer grains, from cereals such as buckwheat, and listed with cracklings as ajdovi žganci.

Wikipedia describes žganci as similar to polenta though prepared with finer grains, made from cereals such as buckwheat, and notes that the naturalist Balthasar Hacquet (1739-1815) mentions them served with sauerkraut in Upper Carniola. Ajdovi žganci with cracklings appear among Slovenia's traditional dishes. None of the Ljubljana places we checked lists a žganci dish on its own menu.

Where to eat Zganci in Ljubljana

The editor picks for Zganci in Ljubljana are still in research. Meanwhile, see the Ljubljana signature-dishes index or the Ljubljana food guide.

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Make it at home

Serves 445 minEasy

Ingredients

  • 400g buckwheat groats
  • 1.2 litres water
  • 1 tsp salt
  • 100g smoked bacon, diced
  • 200ml sour cream or sour milk to serve
  • Black pepper

Method

  1. Boil the water with salt. Stir in the buckwheat. Cook 25 minutes until tender, stirring occasionally.
  2. Drain off any excess water. Mash with a wooden spoon to a rough porridge consistency.
  3. Fry the bacon dry until crisp. Reserve the rendered fat.
  4. Spoon the buckwheat into bowls. Top with bacon and a drizzle of the rendered fat. Black pepper. Serve with sour cream alongside.

Editor tip. Buckwheat tastes bitter if overcooked. Pull the pan off the heat the moment the grains are tender, not after.