Žganci

Žganci is a traditional dish made from buckwheat, cornmeal or wheat flour, considered a national dish of Slovenia, particularly in its buckwheat form known as ajdovi žganci. It also appears in regional variations in northern Croatia, in Zagorje, Medimurje and Turopolje, and is often compared to polenta, though it differs in texture and preparation. It is cooked on a low boil for about fifteen minutes and can be served sweet, with milk, honey or yogurt, or savory, with meat, lard and cracklings; its name derives from the Slovenian verb žgati, meaning to burn or toast, referring to its original method of preparation. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/