There are many reasons to love polenta. I often make a large tray of polenta and freeze the leftover so that it can be used for fries, croutons, tapas snacks and upma. When I did a post on polenta cakes with crunchy cilantro pesto, I said to freeze the scraps that you got from cutting polenta rounds for another recipe. Upma, was that recipe I was talking about.
Upma is a south Indian breakfast dish, made with semolina and vegetables. It was a common breakfast in my home however, when I went gluten free I thought I would never be able to eat upma. I looked for alternative grains to make upma, such as cream of rice and oats, they taste great but not the same as semolina upma. Then I tried with cornmeal/polenta, since it closely resembles semolina, but the end result was a complete mush. I came to realize, that the absorption characteristics of semolina and polenta were different. So to get the comparable results in terms of consistency I used (cooked) polenta to make upma. The term ‘polenta’ refers both to coarsely ground cornmeal and to the cooked mixture made from it.
Upma made with polenta is very close in taste and texture to the traditional semolina upma. I make this quite often and love it. It does not require a lot of ingredients and is one of the easiest and quick breakfast or lunch option for school or work.
For this recipe you need to make a good basic polenta with yellow cornmeal, salt and water. Stock can be used in place of water and butter is added for a more richer flavor. For recipe follow the directions here, till step 8.
A traditional south indian breakfast made with polenta.
Ingredients
- 3 cups cooked polenta scraps, chopped
- 1/4 cup sliced onion
- 2 green chilli, chopped
- 12- 15 curry leaves
- 1/2 tsp rai/ mustard seeds
- 1/2 cup peas
- 1/3 cup raw peanuts
- 10-12 (1') dry coconut pieces
- 3 tbsp oil
Instructions
- Heat oil in a pan on medium heat.
- Add rai/mustard seeds and curry leaves. When they begin to splutter, add peanuts, roast for few seconds.
- Add onion, fry until soft, about a minute.
- Add in coconut pieces, stir until fragrant and slightly golden (take care not to brown.
- Stir in peas and green chilli.
- Add chopped polenta, sprinkle water about a tsp or two to slightly moisten the polenta.
- Gently mix and cook until warm.
- Serve immediately.
Nava Krishnan
I like the use of polenta for upma. Its an awesome idea but I have to admit that we are alien to polenta. I see that you added peanuts and coconut pieces, another great idea for wonderful crunch in the upma.
I may not use polenta but sure a try with semolina and the rest of the ingredients. My other half has already sounded me on upma and I am still on the verge of making it.
Balvinder
Nava, polenta upma is an option for gluten free people who can not eat semolina, but anyone can try new grains. Polenta is a very cheap grain over here.
Nava Krishnan
Hi, about the pandan leaves for mango sticky rice,
I am really not sure what can be substituted for the leaves. You know what, just leave it out or if you can find pandan essence, maybe a few drops. The rice has a wonderful aroma, so it should be ok without the leaves.
Balvinder
Okay, but I ill try to find pandan leaves.
Coffee and Crumpets
I love upma and this seems a great substitute for a gluten free version, I like your addition of coconut. I’ll have to remember to make this when I have polenta remnants.
Nazneen
Balvinder
Nazneen, as far as I know coconut is always added in the upma…. Indeed its a great substitute for gluten free version.
Sugar et al
I love upma and this sounds like a wonderful substitute! And peanuts, coconut, curry leaves…just YUMM!
Ansh | Spiceroots
Delicious! I love the freezing leftovers part and redesigning the dish. Well Done, Balvinder.
Balvinder
Thank you Ansh, your once in a while comments are always appreciated.
Blackswan
Love those ingredients that you’ve added into the polenta dish, Balvinder! Wish I’ve more time to experiment……
Balvinder
If you have to live a gluten free life, you will find time to experiment.
Bam's Kitchen
This sounds like a lovely gluten free breakfast. In addition, I love the fresh flavors and the coconut too!
CCU
Upma is a common treat at our place but with polenta is a new idea – bookmarked 😀
Cheers
CCU
yummychunklet
Great recipe!
Jennifer Eloff
I am not familiar with polenta. Sounds nice! 🙂
Balvinder
You are not? May be because you mostly post low carb recipes and polenta is a high carb food but good carb and low fat.
Monica
Love all the things you can do with polenta. I was looking at a magazine about using it to make “fries” and other things. This is a great twist.
Balvinder
Yes fries taste really good, but only if you fry them.
easyfoodsmith
I don’t know what polenta is but what ever it is, it looks awesome and your upma looks scrumptious! My stomach is growling with hunger seeing your post 😉
Nami | Just One Cookbook
Although I haven’t had a chance to try this dish, it looks very comforting and delicious. I like how you cook with other ingredients like mustard seeds and curry leaves. Very nice aroma and flavors!
Sridevi Ravi
Great dish! Never thought about this possibility! I have made uppma with roasted corn meal with all the other additives but this is an interesting twist!
Balvinder
I find cooked polenta gives more comparable consistency than roasted cornmeal.
anne
This polenta upma looks hearty and filling , Bal ! The flavor in this dish sounds wonderful 🙂
Anitha Gowda
This looks amazing, yellow is one of my favorite colors.
Shirley Tay (Blackswan)
I’m learning more about each time I pop by your blog, Balvinder. I wouldn’t mind having some, dear. TGIF! xoxo
Barbara
I love polenta…never heard of this dish, though….great combo of flavors, Balvinder.
Treat and Trick
This gluten free meal looks awesome! Thanks for sharing..