FOOD FROM THE MEDITERRANEAN AREA

TIRANA - ALBANIA

Pispilit

Serving Size : 10


-------- ------------ --------------------------------
2 1/4 pounds dark greens* -- spinach, chard, kale, chicory or even
leeks
2 1/2 cups polenta cornmeal -- (about 250 grams)
1/2 cup extra virgin olive oil
2 cups whole milk
1 1/2 teaspoon salt
1 teaspoon oregano -- and/or mint
1/2 garlic clove -- chopped fine
1/4 cup chopped parsley
pepper -- to taste

Yogurt or sourcream

1.Prepare greens.

*If using spinach, do not steam. If using a firmer green like
leek, kale and chicory, saute in garlic first until just tender.
2.Drain greens of any juices.
3.Preheat oven to 350degrees.
4.In a large mixing bowl, combine polenta, milk and olive oil. Mix well with a
wooden spoon. If too liquid, add another 1/2 cup of cornmeal.
5.Add greens and spices/parsley. Mix well.
6.Pour into a non-stick baking pan and bake for approximately 25-30 minutes or
until browned. Batter should swell as polenta cornmeal absorbs milk. [Use 9x13
for 12 thin pieces, or 7x11 for 8-10 thicker pieces)
7.Let cool 20-30 minutes and cut into squares. Serve warm, not hot, with plain
yogurt or sourcream
8.Leftovers are great inside a panino, served with warm rice and yogurt or sourcream
 or toasted in an oven.

Serves 10