Žganci

It is a traditional "poor man's food" of hard-working farmhands similar to polenta, although prepared with finer grains.

The dish is made from buckwheat flour in Slovenia (Slovene: Ajdovi žganci) and cornmeal in Croatia (Croatian: Kukuruzna krupica), cooking oil and salt, which is cooked for fifteen minutes on a low boil.

Žganci was a typical everyday meal of the central and Alpine parts of Slovenia.

Its popularity and common use is implied in the following witticism from the 19th century: "Žganci are the pedestal of Carniola."

Belsazar Hacquet (1739–1815) mentions that žganci was served with sauerkraut in Upper Carniola.