Corn Polenta Upma

Upma is a South Indian breakfast dish that is popular all over India. There is a specific ingredient called curry leaves, which is generally used in southern Indian cooking and gives upma its unique flavor. I remember mum making this recipe for us on weekends.

While upma is usually made with semolina, I once made it using corn polenta for my friend Jimena at her place 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 little black mustard seeds, I used caraway seeds and crunchy toasted desiccated coconut, which brought out the best soft minty aroma and flavor.  Jimena and her friends were impressed with this simple corn polenta! It was a smashing success.

Polenta is a dish that originated in Italy, usually made with ground corn or maize. Before corn or maize was introduced to America in the 16th century, it was a peasant dish that was made from any ground grain, beans, or legumes and typically served as a porridge or placed on a wooden board to cool and harden before it is cut into portions with a string.

As corn was introduced into the world of trade, corn polenta started gaining popularity in parts of Europe, North and South America, and Africa (Ugali, Koki, or Meali Bread). From there, variations of the recipe continued as the dish crossed different cultures. This recipe offers a distinct perspective on the dish.  It is topped with chopped coriander leaves that gives it freshness and roasted grated coconut, which adds a nutty, sweet taste. This dish has tangy, musky flavors from the curry leaves and caraway seeds. It can be served as breakfast or as a starter.

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