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Corn Polenta ii

Name: Corn Polenta ii
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
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; 1 tablespoon curry leaves; 1 tablespoon caraway seeds; 2 tablespoon coriander leaves; 1 tablespoon coconut cream; 4 tablespoon grated fresh coconut

Por Dada Shivananda

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.

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.

Preparación15 min

Cocción30 min

Tiempo Total45 min

Porciones