Mains/Starters/Starters, Salads, Soups

Corn Polenta Upma

Name: Corn Polenta Upma
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
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); 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) (original: few dashes of pepper (optional)); few dashes of grated nutmeg (original: few dashes of grated nutmeg)

By Dada Shivananda

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.

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.