Javanese-style Cornmeal with Spiced Meat Sauce

Ingredients

In this Javanese adaptation, the traditional Italian polenta is transformed by incorporating Javanese spices and flavors. The spiced meat sauce is made using Javanese spices such as turmeric, coriander, and lemongrass, which infuse the dish with a distinctively aromatic and vibrant taste. Additionally, the garnish of fresh herbs adds a refreshing element to the dish, enhancing its overall flavor profile. We alse have the original recipe for Polenta e bogoni, so you can check it out.

• 2 cups (470ml) water 2 cups (470ml) water
• 1 cup (160g) cornmeal 1 cup (160g) cornmeal
• 1 tsp salt 1 tsp salt
• 1 lb (450g) ground meat (beef or chicken) 1 lb (450g) ground meat (beef or chicken)
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tsp turmeric powder 1 tsp turmeric powder
• 1 tsp coriander powder 1 tsp coriander powder
• 1 stalk lemongrass, bruised 1 stalk lemongrass, bruised
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 tbsp vegetable oil 2 tbsp vegetable oil
• Fresh herbs (such as cilantro or basil), for garnish Fresh herbs (such as cilantro or basil), for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 10g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a saucepan, bring the water to a boil. Gradually whisk in the cornmeal and salt, stirring constantly to prevent lumps. Reduce heat to low and cook for 20-25 minutes, stirring occasionally, until the cornmeal is thick and creamy.
2. 2.
   In a separate pan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and golden.
3. 3.
   Add the ground meat to the pan and cook until browned and cooked through.
4. 4.
   Stir in the turmeric powder, coriander powder, and bruised lemongrass. Cook for an additional 2 minutes to allow the spices to release their flavors.
5. 5.
   Pour in the coconut milk and simmer for 10-15 minutes, until the sauce thickens slightly.
6. 6.
   Remove the lemongrass stalk from the sauce.
7. 7.
   To serve, spoon the creamy cornmeal onto individual plates and top with the spiced meat sauce. Garnish with fresh herbs.

Treat your ingredients with care...

• Cornmeal — Make sure to gradually whisk the cornmeal into the boiling water to prevent lumps from forming.
• Lemongrass — Bruise the lemongrass stalk by lightly pounding it with a rolling pin or the back of a knife to release its aromatic oils.

Tips & Tricks

• For a spicier kick, add a small amount of chili paste or fresh chili peppers to the spiced meat sauce.
• Experiment with different types of ground meat, such as lamb or turkey, to vary the flavor of the dish.
• Serve the Javanese-style cornmeal with a side of pickled vegetables for a refreshing contrast.

Serving advice

Serve the Javanese-style cornmeal with spiced meat sauce hot, as a main course. Accompany it with a side of steamed rice or crusty bread to complete the meal.

Presentation advice

To enhance the presentation, spoon the creamy cornmeal onto individual plates and create a well in the center. Fill the well with the spiced meat sauce and garnish with fresh herbs. Serve with a sprinkle of turmeric powder on top for an added pop of color.