Events calendar

Polenta kompirica, today a delicacy and the ultimate gastronomic pleasure, polenta kompirica emerged from the thrifty tradition of our ancestors.
Today, it is difficult to imagine the Grobničko field planted with corn, but many Grobnič residents had beds planted there and there was not an inch of uncultivated land. Polenta was a substitute for bread in these parts because wheat was scarce, so bread was a delicacy. Polenta was consumed with dishes that are on the menu every day, such as various "manestres - kapuz and beans, ripa and beans", stews, salted fish, fried eggs and, finally, Grobnica cheese, which in combination with polenta really gives a special taste. Polenta kompirica is never the same, it depends on what kind of corn grain it is, how the flour was ground, what quality the potato is, whether it will be salty or less salty, and many other little things that can affect the quality of the dish.

Polenta kompririca is more than an autochthonous tomb dish. It is a part of its history, culture and everyday life even today. It's no wonder why aunt Tonica, one of the most famous polenta cooks, talks about this polenta with particular enthusiasm, nor how the chefs at the festival in her honor cook 500-kilogram polenta in the same rhythm with huge polentas and no matter how difficult it is, and it is difficult, in they are growing tense about what kind of polenta this time will turn out to be. Many restaurateurs throughout Grobnišćina offer polenta kompirica on their menus, and the best thing to try is at the big Polenta and Cheese Festival held on the last Saturday in June in Čavle (odd years) or Dražice (even years).

https://tz-cavle.hr