Corn Polenta Upma

Upma is a South Indian breakfast dish that is popular throughout India. One key ingredient, curry leaves, is commonly used in South Indian cooking and gives upma its distinctive flavor. I fondly remember my mum making this dish for us on weekends.

While upma is traditionally made with rice semolina, I once prepared it using corn polenta for my friend Jimena at her home in London. Instead of water, I added a special ingredient—freshly squeezed coconut milk—which gave it a beautifully soft, vibrant taste and smooth texture. Instead of the usual black mustard seeds, I used caraway seeds and crunchy toasted desiccated coconut, enhancing the dish with a delicate, minty aroma and rich flavor. Jimena and her friends were delighted with this simple twist on corn polenta—it was a smashing success!

Polenta originated in Italy and is typically made with ground corn or maize. Before corn or maize was introduced to America in the 16th century, polenta was a peasant dish made from any ground grain, beans, or legumes. It was usually served as a porridge or allowed to cool and harden before being cut into portions with a string.

As corn became a global trade commodity, corn polenta gained popularity across Europe, North and South America, and Africa (where it is known as Ugali, Koki, or Meali Bread). Over time, different cultures adapted and created their own variations of the dish.

This recipe offers a fresh take on polenta, topped with chopped coriander leaves for brightness and roasted grated coconut for a nutty, sweet flavor. The dish also boasts tangy, musky notes from curry leaves and caraway seeds. It can be enjoyed as a hearty breakfast or an appetizing starter.

Print Recipe

Corn Polenta Upma

Starter – South Indian

By SS Shiva – Serves: 2-3

Prep Time: 15 mins – Cooking Time: 15 mins – Total Time: 30 mins

A flavorful twist on traditional upma, this recipe uses corn polenta and coconut milk, enhanced with caraway seeds and a topping of fresh coriander and toasted coconut for added texture and aroma.

Ingredients

• 1 tablespoon black mustard seeds
• 1 teaspoon coriander seeds
• 1 tablespoon caraway seeds
• 1 tablespoon coconut butter or 4 tablespoons coconut oil
• 1 tablespoon fresh curry leaves (optional)
• 1 teaspoon turmeric powder
• 1/2 teaspoon ginger powder
• 1 small piece of dried red chili (optional)
• 2 tablespoons chopped cabbage
• 1 cup medium or fine cornmeal
• 2 cups coconut milk
• 1 teaspoon Himalayan pink salt (to taste)
• For the topping:
• 1 tablespoon coconut oil
• 1 teaspoon mustard seeds
• 1/2 teaspoon salt to taste
• 1/2 cup fresh coriander leaves
• 1/2 cup grated coconut (fine)
• few dashes of pepper (optional)
• few dashes of grated nutmeg

Instructions

1

In a coffee or spice grinder, add the caraway seeds, black mustard seeds, and coriander seeds, and grind them into a coarse powder. Set aside.

2

Heat coconut oil in a medium-sized saucepan over medium heat. Add the ground spices and sauté for 30 seconds.

3

Add the dried red chili, fresh curry leaves, turmeric powder, and ginger powder. Sauté for another 30 seconds, then add the chopped cabbage and sauté for an additional 30 seconds.

4

Stir in the coarse cornmeal, ensuring all ingredients are well combined.

5

Pour in one cup of warm water along with salt and continue stirring. The mixture will begin to firm and form slight clumps.

6

Add the coconut milk and keep stirring to break up any clumps. If the mixture becomes too dry, gradually add more warm water or coconut milk until a pliable consistency is maintained.

7

Transfer the mixture to a serving tray, spreading it evenly. Allow it to cool to room temperature so that it sets and firms up, then cut into equal portions.

8

For the topping, heat coconut oil in a medium frying pan over medium heat. Add the mustard seeds and sauté for 1 minute.

9

Add the freshly chopped coriander leaves and season with Himalayan pink salt, pepper, and nutmeg. Set aside.

10

In a separate saucepan, lightly toast the grated coconut over high heat until it turns slightly brown, then add the sautéed coriander mixture. Mix well.

11

Remove from heat and spoon the topping over the cooled polenta. Optionally, add a drizzle of coconut cream as an extra garnish.

Nutrition

• 350.0 Calories
• 40.0g Carbohydrates
• 0.0mg Cholesterol
• 25.0g Fat
• 5.0g Fiber
• 6.0g Protein
• 300.0mg Sodium
• 0.0g Trans fat

Notes

This dish can be enjoyed as a hearty breakfast or as an appealing starter for lunch.