Name explanation
The word »konopljenta« is not in Slovene literary language dictionary. The name consists of two words. Polenta is a well-known dish. Hemp is in the new name because, the polenta contains hemp salt, hemp oil and hemp seed.
Ingredients:
15 g mushrooms (Pseudohýdnum gelatinósum)
baking soda
100 g semolina
3 dl of water
bio hemp salt (traditional sea salt from Piran saltpans 77%, hemp flour 15%, bio herbs: bio-laurel, bio-thyme, bio marjoram, bio garlic)
1 teaspoon of hemp oil
1 teaspoon of shelled and chopped hemp seed
1 teaspoon (5 g) of butter
1 small spoon of cream
Preparation:
Wash the mushrooms in baking soda and cut them into small cubes.
Pour water with salt, butter and cream first and during cooking add semolina after and mix all well. (proportion semolina – water 1: 3) Cook for a few more minutes. When polenta is ready add mushrooms. Pour the dish into silicone containers which were greased with hemp oil. Put also the husked hemp at the bottom of the silicone containers (under polenta).
"Konopljeta is not just a side dish
It is not just a culinary border at the main dish
from semolina.
Konopljeta is an empress white image,
a metaphor of white snow whiteness and a lap on the rim."
GLOBAL HEMP food INNOVATION 2017
Hemp Recipe & Photos Author:
Ms. Rasta Vrečko / EU SLOVENIA
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