Ionian polenta (Poulenta)

Poulenta – yes, it sounds like the Italian polenta because it’s pretty much the same thing – is a traditional Greek recipe of the Ionian islands, where the Venetians ruled for 400 years and left their mark on the local cuisine.

Credit: My Greek Table

• serves

  6

• prep

  5 minutes

• cook

  30 minutes

• difficulty

  Easy

This Greek comfort food can be served on its own or as an accompaniment to almost any type of stew or braised dish.

Ingredients

• ¼ cup extra-virgin olive oil, divided
• 3 tsp butter
• 4- 6 garlic cloves, to taste, very finely chopped
• 1.9 L (2 quarts) water
• 3 tsp salt
• 2 cups coarse stone-ground yellow cornmeal, preferably organic
• 1½ tbsp unsalted butter, melted
• Crumbled feta and small herb leaves or chopped herbs to garnish, optional

Instructions

1. Heat 1½ tablespoons of the olive oil in a small skillet over medium heat and cook the garlic until soft but not browned, about 3 minutes. Remove from the heat and set aside.
2. Bring the water and salt to a boil in a large saucepan. Add the cornmeal slowly, in a very thin stream, keeping the heat high enough so that the water continues to boil. Stir the cornmeal with a large, long whisk or wooden spoon the entire time you are pouring it in. Once it has been incorporated, pour in ¼ cup of the olive oil and add the cooked garlic.Reduce the heat to low and keep stirring the mixture until it is thick and creamy, 20 to 30 minutes. When the mixture begins to pull away from the pot, it is ready.
3. Serve immediately, drizzled with the remaining olive oil and the butter.

Notes

• You can also add feta to the polenta mix, instead of, or as well, as using it on top.

• To make polenta from Ithaca (Ithakiani poulenta): Prepare the polenta as directed, but omit the garlic. In a separate skillet, heat 1½ tablespoons of butter or olive oil and cook 2 finely chopped red onions over medium heat, stirring, until they are very soft, 5 to 7 minutes. Place with warm water to cover for 10 minutes, to plump, then drain. Combine the raisins and onions with the

polenta as it is cooking and serve the same way.

• To make sweet polenta with grape must or honey (Poulenta me petimezi): Prepare as directed, but omit the garlic. Once the polenta is ready, spread it on a plate to serve and drizzle with either petimezi, which is available in Greek and Middle Eastern food shops, or with honey or molasses.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

This Greek comfort food can be served on its own or as an accompaniment to almost any type of stew or braised dish.