Turkish-style Cornmeal with Snails

Ingredients

In the original Croatian dish, Palenta s pužima, the cornmeal is typically cooked with a tomato-based sauce and served with snails. However, in this Turkish adaptation, the cornmeal is prepared with a blend of aromatic spices and herbs, giving it a distinct Turkish flavor profile. Additionally, the snails are cooked in a way that enhances their natural flavors and pairs perfectly with the Turkish-style cornmeal. We alse have the original recipe for Palenta s pužima, so you can check it out.

• 2 cups (400g) cornmeal 2 cups (400g) cornmeal
• 4 cups (950ml) water 4 cups (950ml) water
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 pound (450g) snails, cleaned and cooked 1 pound (450g) snails, cleaned and cooked
• 1/4 cup (15g) fresh parsley, chopped 1/4 cup (15g) fresh parsley, chopped

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 60g, 2g
• Protein: 20g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, bring the water to a boil. Gradually add the cornmeal while stirring continuously to prevent lumps from forming.
2. 2.
   Reduce the heat to low and add the salt, cumin, paprika, and black pepper. Stir well to combine.
3. 3.
   In a separate pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
4. 4.
   Add the cooked snails to the pan and cook for an additional 5 minutes, allowing the flavors to meld together.
5. 5.
   Transfer the snail mixture to the pot with the cornmeal. Stir well to incorporate all the ingredients.
6. 6.
   Cover the pot and simmer on low heat for 20-25 minutes, or until the cornmeal is cooked and has reached a creamy consistency.
7. 7.
   Remove from heat and stir in the fresh parsley.
8. 8.
   Serve the Turkish-style Cornmeal with Snails hot, garnished with additional parsley if desired.

Treat your ingredients with care...

• Snails — Make sure to clean the snails thoroughly before cooking. Remove any dirt or debris from the shells and rinse them well. Cook the snails according to the package instructions or boil them in salted water until tender.

Tips & Tricks

• If you can't find snails, you can substitute them with cooked mussels or clams for a similar seafood flavor.
• Adjust the spices according to your taste preferences. Add more paprika for a spicier kick or increase the cumin for a stronger earthy flavor.
• Serve the Turkish-style Cornmeal with Snails with a squeeze of lemon juice for a refreshing citrus twist.

Serving advice

Serve the Turkish-style Cornmeal with Snails as a main course, accompanied by a fresh salad and crusty bread. It can also be enjoyed as a side dish alongside grilled meats or roasted vegetables.

Presentation advice

To elevate the presentation of the dish, garnish each serving with a sprig of fresh parsley and a drizzle of olive oil. Serve it in individual bowls or on a large platter for a family-style dining experience.