Žganci (Croatian Polenta) – Hearty Cornmeal Mush

Žganci belongs to the family of humble porridges that once fed rural households day after day, yet still appears on modern Croatian tables whenever a plain pot of cornmeal feels right. In northern regions around Zagreb, Zagorje, and Međimurje, the word žganci often stands in for what many visitors would call polenta: coarsely ground corn cooked in salted water until soft and spoonable. The name comes from an older verb žgati – to burn or toast – hinting at both the cooking over open fire in earlier centuries and the slightly toasted aroma of good cornmeal. 

Across the Slovenian–Croatian border, žganci appears in several forms. Slovenian cooks lean toward buckwheat flour and serve the dish with sauerkraut, meat sauces, or cracklings, while Croatian cooks more often reach for cornmeal and treat it as a breakfast, a simple main, or a side dish.  In older Croatian households it carried a reputation as “poor man’s food,” made from corn flour, water, salt, and a modest amount of fat, then enriched at the table with sour cream, yogurt, or bits of fried bacon. The ingredient list remains short, yet the bowl can feel surprisingly generous, especially with a sharp spoonful of fermented dairy on top and a spoonful of cracklings for texture.

This corn-based version sits somewhere between smooth Italian-style polenta and a firmer porridge. Some cooks prefer a creamy, almost silky pot that flows softly from the ladle. Others aim for small, irregular clumps that catch melted butter and meat juices. Regional recipes describe two main techniques: sprinkling cornmeal gradually into vigorously boiling water while whisking, or adding it as a single mound, piercing a “chimney” into the center, and then breaking it into dumpling-like pieces once the flour hydrates. Both approaches lead to the same destination: a warm base that carries toppings well.

In this version, the texture leans toward creamy but not loose, with enough body to sit on a plate next to stewed meat or hearty sausages. A mix of water, salt, and medium or coarsely ground yellow cornmeal forms the core. Butter (or lard) rounds out the flavor, and a spoonful of sour cream on top brings gentle tang. Crisp pork cracklings or fried bacon pieces add richness and chew, while a sprinkle of fresh herbs brightens the bowl. Those who prefer a lighter plate can skip the pork and finish the dish with thick yogurt and a drizzle of melted butter or neutral oil.

The recipe keeps the technique accessible for home cooks who may be more familiar with smooth polenta. The timing is short: around twenty minutes on the stove once the water reaches a steady simmer. The directions focus on clear cues, such as how vigorously to stir and how to judge when the grains have softened. For households with mixed dietary needs, the dish adapts easily. Cornmeal suits gluten-free diets when sourced from a dedicated facility, and the base can be prepared with plant-based fat and yogurt for a dairy-free or vegan bowl.

Served fresh, žganci fits many roles. It can sit under a spoonful of goulash or bean stew, share a plate with roast pork and sauerkraut, or stand alone in a deep bowl with only sour cream and cracklings. Once cooled, leftover slices can be pan-fried, turning yesterday’s porridge into crisp-edged cakes for breakfast. This combination of thrift, flexibility, and quiet comfort explains why a dish with so few ingredients still holds a steady place in regional cooking.