A New (Nepali) Twist on Polenta and Peperonata

Creamy polenta nestled beside the pepper/tomato/onion stew known as peperonata seems the ultimate in cold weather comfort food but doesn't thrill us so much in the current sweltering evenings. Hence Cafe Drake presents a Nepali version of this classic combo, wildly and recklessly adapted from a similar recipe in the coffee table cookbook Mangoes and Curry Leaves by Jeffrey Alford and Naomi Duguid.

NEPALI POLENTA WITH HIMALAYAN TOMATO SAUCE

In a large saucepan place: 1 cup of cornmeal, 4 cups of water and at least 1 t. of salt. Bring to a boil, reduce to a simmer and stir frequently for about 30 minutes. Add more water if the mixture becomes too thick but this can largely be avoided if you keep the heat quite low. In a skillet, in 2 T. of oil or butter, over a high flame, fry 2 t. of black mustard seeds until they just pop. Add to the polenta, stir well and cover to keep warm off the flame.

Now for the sauce: in a skillet heat up a bit of oil to just cover the bottom. When the pan is very hot add 3-4 thickly sliced tomatoes, in a single layer if possible. As the begin to blacken, turn the tomatoes and add 1 onion (sliced thickly) and 1-2 cups of sliced peppers (red and green bell and chilies). Stir-fry over high heat and add 2 cloves of chopped garlic and 1-2 T. of minced ginger. Reduce heat and season with salt and 1/2 t. of turmeric. Cook a couple more minutes or until tomatoes are creating a sauce-like consistency.

Adjust both polenta and sauce for seasoning and serve warm on the same plate, all garnished generously with chopped cilantro and mint leaves.

Note: though non-traditional, Cafe Drake likes 1/2 cup of yogurt stirred into the polenta in its final cooking moments.