PolentaDear Diary,

This evening I’ll be sharing my mother’s flavorful polenta recipe. As a child, I was never a fan of anything made with cornmeal; polenta was one such thing. My mother would make it but I just wouldn’t taste it because I knew cornmeal was the main ingredient. One day she finally convinced me to try it and I was pleasantly surprised at how good it tasted. It was oozing with flavor, and definitely not what I had imagined it would taste like. This recipe has been tried and proven, and definitely, won’t disappoint.

Texture of the Polenta

Polenta is a traditional Italian recipe made by boiling cornmeal. This can be of a porridge-like consistency or left to cool and solidify. It can then be fried, baked or grilled. The texture will differ depending on the type of cornmeal that is used. If a coarse ground or hard grain maize is used, then the texture will be less creamy and homogeneous. For more modern recipes, various spices are added for flavor or other popular additions such as chicken or vegetable stock, or parmesan.

For this recipe used a coarse maize, hence the texture of the final dish is not very creamy. Also, I used a Maggi cock soup mix for my chicken stock. Cornmeal is a very bland product, therefore the flavor of the dish will be achieved from the spices added. The cloves, thyme and coconut milk all have distinct flavors that go very well together. The scotch bonnet pepper not only adds a very mild heat but also a lovely fragrance. It is important to remove the pepper before stirring the cornmeal to prevent it from bursting. The soup mix is salty, so it is added before adding any salt to the pot. Ensure that the flavor profile is to your liking before adding the cornmeal, as it is difficult to adjust afterward.

Looking for something to accompany your polenta? Why not try brown stewed chickenspicy roast chicken or coconut curried chicken?

 

Polenta
Yum
Print Recipe
Servings Prep Time
6 persons 5 minutes
Cook Time
50 minutes
Servings Prep Time
6 persons 5 minutes
Cook Time
50 minutes
Polenta
Yum
Print Recipe
Servings Prep Time
6 persons 5 minutes
Cook Time
50 minutes
Servings Prep Time
6 persons 5 minutes
Cook Time
50 minutes
Ingredients
Servings: persons
Instructions
  1. Place a large pot over medium heat. Pour in the water, whole milk, and coconut milk and allow mixture to come to a boil.
  2. Add the Maggi cook soup mix and cook for 2-3 minutes. Then add the garlic, thyme, cloves, scallion, sugar, coconut oil and cook for an additional 2 minutes.
  3. Remove the thyme sprigs, cloves, and scotch bonnet and discard. Season the pot with salt to taste. Pour in the cornmeal, whisking constantly until all the cornmeal has been incorporated.
  4. Cover the pot, reduce the flame to low and cook for 40 minutes, stirring at 10-minute intervals.
  5. Remove from heat, fold in the butter and serve.
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