Summary

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

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Instructions

1. 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.
2. Cover and let steep for 20-30 minutes over low heat, stirring occasionally.
3. The preparation of polenta can vary greatly depending on the type, please refer to the information on the package!
4. 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).
5. A tasty alternative to basmati rice and naan bread.