Traditional Bosnian Polenta


  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 26 minutes



  • 1 cup Yellow Cornmeal
  • 3 cups Water
  • 1 teaspoon Sugar
  • 1 medium Onion, chopped or sliced
  • 1-2 Bell Peppers (any color), chopped or sliced
  • 1 tablespoons Oil
  • 3 tablespoon Butter
  • 1/2 cup Feta Cheese
  • Salt and Pepper to taste



Mix polenta, water, 1 teaspoon salt and oil in a medium size pan. Bring to a light boil over medium-low heat, whisking occasionally. When polenta starts to bubble, lower the heat to low and whisk frequently, keeping the cornmeal from lumping up and sticking to the bottom of your pan, until desired consistency is reached, about 10 minutes. You want to be able to lift it with the fork, so it should be pretty thick.

Meanwhile, heat the butter in a large skillet. Add onions and peppers and sauté over medium heat until vegetables softened, about 5-10 minutes. Add salt, pepper, and sugar and cook 5 more minutes.

Scoop the caramelized vegetables over polenta and sprinkle with crumbled feta.



Try making polenta with maple syrup alongside eggs for breakfast, or with milk, cinnamon, apples, and pecans. Serve polenta as a side dish to accompany stews. Or, cook it and pour it into a loaf pan, then refrigerate until solid. Cut into thin slices and fry the pieces until golden brown on both sides.

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