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.