Cape Verdean-style Polenta with Salted Meat

Ingredients

In this Cape Verdean adaptation, the traditional Italian polenta is infused with the unique flavors and spices of Cape Verdean cuisine. The original dish typically uses Italian ingredients and seasonings, while the Cape Verdean version incorporates local spices and herbs to enhance the flavor profile. Additionally, the salted meat used in the original recipe is replaced with Cape Verdean-style salted meat, which has its own distinct taste and preparation method. We alse have the original recipe for Polenta con carne sotto sale, so you can check it out.

• 2 cups (470ml) water 2 cups (470ml) water
• 1 cup (160g) finely ground cornmeal 1 cup (160g) finely ground cornmeal
• 1 teaspoon salt 1 teaspoon salt
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 bay leaf 1 bay leaf
• 1 pound (450g) Cape Verdean-style salted meat, soaked and rinsed 1 pound (450g) Cape Verdean-style salted meat, soaked and rinsed
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 45g
• Fiber: 6g
• Salt: 3g

Preparation

1. 1.
   In a large saucepan, bring the water to a boil. Gradually whisk in the cornmeal and salt, stirring constantly to prevent lumps.
2. 2.
   Reduce the heat to low and continue cooking the polenta, stirring frequently, for about 20 minutes or until thickened and smooth.
3. 3.
   In a separate pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
4. 4.
   Add the paprika, cumin, coriander, and bay leaf to the pan, stirring well to combine the flavors.
5. 5.
   Add the soaked and rinsed salted meat to the pan and cook for about 10 minutes, or until the meat is tender and heated through.
6. 6.
   To serve, spoon the creamy polenta onto plates and top with the salted meat mixture. Garnish with fresh parsley.

Treat your ingredients with care...

• Cape Verdean-style salted meat — Soak the salted meat in water overnight to remove excess saltiness. Rinse it thoroughly before cooking to ensure a balanced flavor.

Tips & Tricks

• For a spicier kick, add a pinch of chili powder or crushed red pepper flakes to the salted meat mixture.
• Serve the polenta with a side of sautéed vegetables or a fresh salad to add a refreshing element to the meal.
• If you prefer a smoother texture, use a fine cornmeal for the polenta.

Serving advice

Serve the Cape Verdean-style Polenta with Salted Meat hot, allowing the flavors to meld together. Accompany it with a side of steamed vegetables or a fresh salad for a well-rounded meal.

Presentation advice

To enhance the presentation, shape the polenta into individual rounds or use a cookie cutter to create appealing shapes. Place the salted meat mixture on top and garnish with a sprig of fresh parsley.