Polenta is a very easy, healthy and quick starch to make. Like rice, it is very versatile and anything and everything can be added to make it yummier. I have made quite a few different kinds in the past.
I made this one Indian style to serve with the fish curry. I started with mustard seeds and curry leaves. I also added a couple of different kinds of lentils for a nice crunch and I also included peanuts.
My original idea was to cook the polenta in coconut milk and chicken broth but then I realized I was out of coconut milk. Instead I cooked it with my normal mixture of milk and chicken broth- both the liquids ensure yummy flavor in the dish.. and this dish was extremely yummy.
The only person who doesn’t like polenta in the house is my daughter. I made her some rice on the side. She does not enjoy the texture of polenta… but I love it…
- 1 cup fine polenta
- 1½ cups chicken or vegetable broth
- 1½ cups milk
- 2 teaspoons salt
- 2 tablespoons extra light olive oil
- 1 teaspoon mustard seeds
- 4 to 5 curry leaves
- 1 tablespoons white moong dal
- 1 tablespoons channa dal
- ½ cup roasted peanuts, chopped
- 1 cup frozen chopped spinach, thawed
Heat a medium saucepan with the olive oil. Add the mustard seeds, curry leaves, moong dal, channa dal and peanuts. Saute on medium heat for 2 to 3 minutes. Add the spinach and sauté for a minute. Add the broth and milk with the salt. Bring to a boil and add the polenta. Follow package instructions to cook the polenta. Taste for seasonings and serve with the fish curry.