Creamy Indian Polenta
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 50 g corn rits (polenta)
- 250 ml milk, (or milk and water mixed)
- 1 pinch (s) salt
- 1 teaspoon ground cumin
- 1 piece (s) ginger, about cm long, finely chopped or sliced, alternatively dried ginger
- 3 cardamom capsules, lightly squeezed or 1 pinch ground
- 2 spring onions, finely sliced
- Spice (s), Indian at will
Print Recipe
Pin Recipe Instructions
- Bring the milk (if necessary with water) with salt and the other ingredients (except onion) and spices to the boil, turn back and stir in the polenta and onion rings.
- Cover and let steep for 20-30 minutes over low heat, stirring occasionally.
- The preparation of polenta can vary greatly depending on the type, please refer to the information on the package!
- Polenta not only tastes great when prepared conventionally with goulash dishes, but also with a distinctly spicy and mild flavor, it is wonderful as an accompaniment to Indian curry dishes, especially strong meat dishes with aromatic, hot sauces (e.g. lamb vindaloo).
- A tasty alternative to basmati rice and naan bread.
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