{"id":330,"date":"2021-03-13T09:50:11","date_gmt":"2021-03-13T07:50:11","guid":{"rendered":"http:\/\/xn--eimosuraai-z9bi88a.lt\/?p=330"},"modified":"2026-01-08T10:11:54","modified_gmt":"2026-01-08T08:11:54","slug":"polenta-kukuruzu-kose","status":"publish","type":"post","link":"https:\/\/xn--eimosuraai-z9bi88a.lt\/?p=330","title":{"rendered":"Polenta (kukur\u016bz\u0173 ko\u0161\u0117)"},"content":{"rendered":"\n<p>M\u0117gstu \u0161it\u0105 ko\u0161\u0119 gana skyst\u0105, deja visi bandyti receptai nurodo proporcijas, po kuri\u0173 neb\u016bnu patenkintas rezultatu.   <\/p>\n\n\n\n<p>600ml skys\u010dio ir 200ml kruop\u0173 atrodo dar kiek tir\u0161tokas santykis, kit\u0105 kart\u0105 bandysiu pilti daugiau vandens (500ml pieno + 200-300ml vandens)<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>500ml pieno<\/li><li>200-300ml vandens (tir\u0161tai ko\u0161ei pakanka 100ml)<\/li><li>Pora \u0161auk\u0161t\u0173 cukraus <\/li><li>\u017diupsnelis druskos<\/li><li>20-40g sviesto <\/li><\/ul>\n\n\n\n<p>Pien\u0105 su vandeniu beveik u\u017evirti, sud\u0117ti cukr\u0173, drusk\u0105, sviest\u0105, mai\u0161ant po truput\u012f suberti kruopas, pavirus mai\u0161ant ant silpnos ugnies kelet\u0105 minu\u010di\u0173 nukaisti ir palikti 10min pabaigti brinkti.<\/p>\n\n\n\n<p>NB \u010dia yra pusry\u010di\u0173 receptas, man\u0173 ko\u0161\u0117s sveikesnis atitikmuo. Gaminant kaip garnyr\u0105 prie patiekalo pakanka ma\u017eesnio kiekio skys\u010dio ir tik \u0161iek tiek cukraus. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>M\u0117gstu \u0161it\u0105 ko\u0161\u0119 gana skyst\u0105, deja visi bandyti receptai nurodo proporcijas, po kuri\u0173 neb\u016bnu patenkintas rezultatu. 600ml skys\u010dio ir 200ml [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":332,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[39],"tags":[],"class_list":["post-330","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kulinaro-megejo-uzrasai"],"_links":{"self":[{"href":"https:\/\/xn--eimosuraai-z9bi88a.lt\/index.php?rest_route=\/wp\/v2\/posts\/330","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/xn--eimosuraai-z9bi88a.lt\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/xn--eimosuraai-z9bi88a.lt\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/xn--eimosuraai-z9bi88a.lt\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/xn--eimosuraai-z9bi88a.lt\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=330"}],"version-history":[{"count":2,"href":"https:\/\/xn--eimosuraai-z9bi88a.lt\/index.php?rest_route=\/wp\/v2\/posts\/330\/revisions"}],"predecessor-version":[{"id":333,"href":"https:\/\/xn--eimosuraai-z9bi88a.lt\/index.php?rest_route=\/wp\/v2\/posts\/330\/revisions\/333"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/xn--eimosuraai-z9bi88a.lt\/index.php?rest_route=\/wp\/v2\/media\/332"}],"wp:attachment":[{"href":"https:\/\/xn--eimosuraai-z9bi88a.lt\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=330"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/xn--eimosuraai-z9bi88a.lt\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=330"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/xn--eimosuraai-z9bi88a.lt\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=330"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}