Indian Style Spinach Polenta
I have to give full credit to my husband for coming up with this idea. While we were discussing what to make for dinner and came up with the fish curry- we were wondering what to serve it with.
My husband loves polenta and he suggested I make it with the fish- but I wasn’t sure since when I think of polenta- Italian cuisine comes to mind… but then I thought, I could make the polenta Indian style. Hmm- as I sat on the train, I began envisioning the polenta. I thought I would start with curry leaves and mustard seeds. Lemon rice came to mind and so I decided to add some nuts for texture. Instead of cooking the polenta with milk and broth, I decided to cook it with just broth and eliminate the cheese. I also wanted to add a vegetable to balance the dish- frozen spinach- perfect!!!
The result was amazing- why didn’t I think of this before??? Sky is the limit when it comes to what all I can add to the polenta. It was delicious with the fish curry- great combination. The spinach was delicious and so were the pistachios- and it was so quick to make.
Next time you are looking for a side dish- think polenta and let your imagination run wild….
- 1 teaspoon mustard seeds
- ½ cup pistachio nuts, chopped
- 5 to 6 curry leaves
- 1 tablespoon extra light olive oil
- 2½ cups chicken broth
- 1 cup frozen chopped spinach
- 1 cup fine one minute polenta
- 1 teaspoon salt
- Juice of half a lemon
Heat a medium pan with the olive oil. Add the mustard seeds, nuts and curry leaves. Saute for a minute on medium heat. Add the chicken broth and spinach. Bring to a boil and add salt and polenta. Whisk till thick and smooth. Taste for seasonings and add lemon juice. Serve with fish curry.
ya allah maza a gaya