Check out this delicious breakfast recipe with an Italian touch.
Prep Time : 15 mins Cook Time : 15 mins
For Cooking Polento
Polenta -1/4 cup (Instant)
Butter – 1 tsp
Salt to taste
For the Upma
Onion – 1/2 cup chopped
Ginger – 1 inch piece finely chopped
Carrot -1/2 cup chopped
Capsicum – 1/3 cup chopped
Sweet Corn -1/4 cup
Beans – 5-6
Salt to taste
For the seasoning
Oil – 2 tbsp
Mustard seeds – 1 tsp
Urad dal – 1/2 tsp
Red Chilli -1
Hing – a pinch
Green Chillies – 2 finely chopped
Curry Leaves – a sprig
Coriander Leaves – 2 tbsp finely chopped
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Chop all the vegetables finely.
Bring 1 cup of water to boil in a pan. When water starts boiling, add salt needed, lower the heat and add polenta steadily, stirring constantly. Cook stirring continuously until polenta is thickened. Add a tsp of butter and mix well. You can also add little-dried herbs if preferred.
Now pour it into a greased baking tin and smooth out evenly with a spoon or spatula. As it cools, polenta will set. After it cools completely, you can refrigerate it for an hour or until firm.
After 1-2 hours
Invert and remove the set polenta on a tray and cut the polenta into small squares/cubes. Keep it aside.
Heat oil in a pan, add mustard seeds, when it splutters, add urad dal, hing, red chilies, green chilies and curry leaves.
When dal turns golden brown, add finely chopped onion and ginger. Saute until onion turns transparent.
Then add beans, carrot, sweet corn and cook covered until tender. Sprinkle water if needed.
Add chopped tomatoes, capsicum and salt needed. Cook for a few more minutes until tomatoes become mushy.
Add the polenta squares and mix until well combined.
Garnish with coriander leaves and serve hot. You do not need any side dish for this. If needed you can have it with tomato chutney or sauce.
Note – You can prepare the polenta the previous night and refrigerate.