Deeply influenced by Italian traditions, Slovenian cuisine celebrates polenta—a versatile cornmeal dish served as a main or side to meats and fish. For 4 servings, use 250g polenta. In a heavy-bottomed saucepan, bring 1.2 liters water and 1 tsp fine salt to a boil. Gradually whisk in the polenta. Reduce heat once boiling, and simmer on low, stirring occasionally, per package instructions. It's ready when it pulls away from the pan sides. Serve soft or spread to cool, slice into patties, and reheat in a pan or oven.
These warm, fluffy pastries filled with fresh cheese make an irresistible Slovenian dessert. Combine 500g cream cheese, 1 whole egg, 2 tbsp wheat semolina, 50cl liquid cream, 6 tbsp powdered sugar, and seeds from 1 vanilla pod. Layer 3 filo pastry sheets, add the filling, and roll into a tube. Wrap in aluminum foil and steam in boiling water for 25 minutes. Unwrap, cool, and slice.
Slovenia's iconic nut-filled rolled cake, potica is a holiday favorite. Activate 20g baker's yeast in 4 tbsp lukewarm milk. Mix 125g softened butter with 250g flour, then add yeast mixture, 1 egg yolk, 2 tbsp heavy cream, 30g sugar, and a pinch of salt. Knead into smooth dough. For filling: cream 30g soft butter, 1 egg yolk, and 125g sugar; stir in 2 tbsp fresh cream, 4 tbsp milk, 100g ground walnuts, and 2 beaten egg whites. Roll out dough, spread filling, roll up, place in a large dish, proof 3 hours, and bake 45 minutes at 180°C.
