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 coconut milk, and that gives it an extra smooth flavor. You can serve with any number of vegetables and sauces. You can buy curry leaves in most Asian stores.

Polenta is a typical dish in Africa, Asia, Europe, and South America. It has many names across the globe but has the same quality of goodness.  There are many names for it in sub-Saharan Africa. ‘Pap’ is called in many places in Africa and known as ‘mielie pap’ in Afrikaans or ‘maize porridge’ in South Africa. In Zimbabwe, it’s called ‘isitshwala’ in the Isindebele language and ‘Sadza’ in the Shona language. In Malawi and Zambia, it is called ‘nsima.’ In Nigeria, ‘phaletšhe’ or ‘Ogi/Akamu.’  The Bantu people in Botswana called it ‘mielie meal’ and known as ‘ugali’ in Kenya and Tanzania.

When mixed with vegetables or relish as it is called in Africa, it is a full meal cheap and easy to make. In Asia, it’s also called polenta and most commonly known as ‘Uppuma’ in India and eaten with coconut chutney, tomato chutney, or just as it is. In most South America, polenta can also be classified as arepa, in Brazil they called it ‘Angu.’

For today’s recipe, we give polenta an extra creamy texture from the coconut milk–then give it a boost of flavor by topping it with curry leaves and coriander leaves. Read the recipe below to learn more.

[sp_recipe]