Breakfast Polenta

Polenta is a creamy porridge made with cornmeal and cooked until a creamy consistency is obtained.This is usually cooked with water or milk or cream and served as a main course alongside sausages, tomato based sauces etc.Polenta is also cooked and the leftovers are used to fry, grill and baked again and topped off with cheese or shrimp etc.I used cornmeal to prepare this breakfast dish almost like an Indian style Upma with slight modifications.

Preparation time 30 minutes
Serves 4
Serving Size 1/4 recipes
Calories Per Serving Approximately 292 per serving
Difficulty Medium

Ingredients:
1 1/2 cup fine cornmeal
salt to taste
1 teaspoon mustard seeds
1 sprig curry leaves
1 teaspoon cumin seeds
1 cup spinach leaves
1 red bell pepper diced
2 tablespoons pine nuts
1 tablespoon butter or clarified butter
1/4 cup corn
1/4 cup peas
4 garlic cloves minced
1/2 onion diced
1 carrot diced
5-6 green chili minced(adjust to your spiciness)
pinch of turmeric
2 tablespoons asiago cheese
1 tablespoons sundried tomatoes

Procedure:
1.Heat butter in a pan and add mustard seeds and let splutter, then add the cumin seeds and saute, now add the curry leaves and let splutter.

2.Add the onions, green chili, ginger and garlic and saute for 3-4 minutes on medium flame until onions are translucent.Add the turmeric and saute.

3.Add the peas,corn,carrot,sundried tomatoes and pine nuts and saute for 2-3 minutes, now add the red bell pepper and the spinach and add six cups of water and salt and let come to a boil.

4.Add the cornmeal stirring continuously so that it doesn’t lump continue stirring for about 10 minutes until creamy.

5.Dry Saute some more pine nuts on the side and top the polenta with cheese and pine nuts.

Tips:
You can also top with tomato sauce or pesto on top.
Different cornmeal have different cooking times, please check the instruction on package for cooking times.
You can also add some cream instead of the water to make it much richer and creamier.

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