Corn Polenta ii

We made this Corn Polenta ii recipe with a bit of a twist. With curry leaves, the polenta has a unique fragrance. The fresh curry leaves give the real essence of their taste, whereas the dried curry leaves have a very mild flavor. You can cook it with coconut milk for an extra smooth flavor. Serve it with a variety of vegetables and sauces. Curry leaves are available in most Asian stores.

Polenta is a typical dish across Africa, Asia, Europe, and South America. It is known by many names, such as ‘Pap’ or ‘mielie pap’ in Africa, ‘isitshwala’ or ‘Sadza’ in Zimbabwe, ‘nsima’ in Malawi and Zambia, as well as ‘phaletše’, ‘Ogi/Akamu’ in Nigeria, and ‘ugali’ in Kenya and Tanzania.

In Asia, it is often called polenta and is popularly known as ‘Uppuma’ in India, served with coconut chutney, tomato chutney, or enjoyed plain. In South America, particularly Brazil, it is also recognized as arepa or ‘Angu’.

For today’s recipe, we’ve enhanced the texture with coconut milk, then added a boost of flavor with curry leaves and coriander leaves. Read on for the full recipe details.

Print Recipe

Corn Polenta

Mains

Serves: 8

Prep Time: 15 minutes – Cooking Time: 30 minutes – Total Time: 45 minutes

Corn polenta is beneficial in balancing aggravated Kapha and Pitta doshas. It helps combat general weakness and anorexia, nourishes the Rasa Dhatu (plasma), and assists in regulating blood pressure while reducing water retention. Additionally, it may aid in the management of urinary incontinence.

Ingredients

• Main Ingredients:
• 1 cup cornmeal
• 1 tablespoon salt
• 1 cup coconut milk
• 1 tablespoon coconut oil
• 1 teaspoon turmeric powder
• 1 tablespoon fresh curry leaves
• 1 tablespoon black mustard seeds
• 1 small bunch fresh coriander leaves
• Garnish:
• 1 tablespoon curry leaves
• 1 tablespoon caraway seeds
• 2 tablespoon coriander leaves
• 1 tablespoon coconut cream
• 4 tablespoon grated fresh coconut

Instructions

1

Add all spices into a saucepan over medium heat and sweat for about one minute.

2

Add the cornmeal and roast for another 1-2 minutes.

3

Gradually add water while continuously stirring to prevent sticking. As the mixture thickens, add more water.

4

Once the water has been fully absorbed, slowly add coconut milk while stirring continuously.

5

When the polenta becomes less viscous and resists the ladle, transfer it to a flat pan and spread evenly to form a cake-like consistency.

6

Allow the polenta to rest for at least 10 minutes until it stops steaming, then let it set at room temperature for 2-3 hours or chill in the refrigerator for 1.5 hours before cutting into portions.

Garnish:

7

Add coconut oil to a saucepan and sauté the finely chopped curry leaves, coriander leaves, and caraway seeds.

8

Stir in the coconut cream and freshly grated coconut until slightly browned.

9

Remove from heat and pour the garnish over the polenta before serving hot.

Nutrition

• 173.5 Calories
• 15.6g Carbohydrates
• 0.0mg Cholesterol
• 9.9g Fat
• 1.9g Fiber
• 2.5g Protein
• 297.5mg Sodium
• 0.0g Trans fat