Polenta, Punjab Style

Actually this classic Indian pilaf uses wheat, not corn, as its grain base but the results are quite similar to a very dry polenta. Only occasionally making an appearance on the more unique Indian restaurant menus, Cafe Drake simply adores this dish, perfect as a starch side with almost any cuisine of the world. Above we partnered with greenbeans in fenugreek oil (we're still working that recipe out) and watercress salad and a sweet butternut squash curry. Follow our directions below and we promise you'll fall in love as well. Spice to the heat level you desire and if you have them throw a few curry leaves into the hot oil in the beginning stages.

OPAMA (SEMOLINA PILAF)

1/4 cup oil / 1 cup Cream of Wheat or semolina / 1 1/2 t. brown/black mustard seeds / 3 chopped shallots or scallions / 1 chopped green chile / 2-3 crumbled dry red chiles / about a T. of chopped ginger / 1 cup yogurt / salt

1. Heat 2 T. of oil in saucepan and fry/toast semolina till golden. This will take about 5 minutes and some careful monitoring. Stir often please. Remove from pan, set aside and wipe out saucepan. Return to stove for Step 2.


2. Heat about remaining 2 T. of the oil in saucepan and throw in mustard seeds. Cover and remove towards the end of their "popping" process. Just like popcorn but be careful not to burn.


3. Add shallots, chiles and ginger to pan.


4. Whisk yogurt with EXACTLY 1 1/4 cups of water till smooth.


5. Add to pan. Now add semolina.


6. Stir and cook over very gentle heat for about 4 minutes.


7. Remove from heat, cover and let rest for at least 10 minutes. Mixture should be slightly dry. Fluff carefully with fork and serve warm.