Filipino-style Black Polenta

Ingredients

In the Filipino adaptation of Polenta nera, black cornmeal is used instead of the traditional yellow cornmeal. Filipino spices and ingredients such as garlic, onions, tomatoes, and fish sauce are added to enhance the flavors and give it a distinct Filipino taste. The dish is also garnished with fresh herbs like cilantro or spring onions, which adds a touch of freshness. We alse have the original recipe for Polenta nera, so you can check it out.

• 1 cup (180g) black cornmeal 1 cup (180g) black cornmeal
• 4 cups (950ml) water 4 cups (950ml) water
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro or spring onions, for garnish Fresh cilantro or spring onions, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 45g, 3g
• Protein: 5g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   In a large saucepan, bring the water to a boil. Gradually whisk in the black cornmeal, stirring constantly to prevent lumps from forming.
2. 2.
   Reduce the heat to low and simmer the mixture, stirring occasionally, for about 30 minutes or until the polenta thickens and becomes creamy.
3. 3.
   In a separate pan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant.
4. 4.
   Add the diced tomatoes to the pan and cook until they soften.
5. 5.
   Stir in the fish sauce and season with salt and pepper to taste.
6. 6.
   Pour the tomato mixture into the cooked polenta and stir well to combine.
7. 7.
   Cook the polenta for an additional 5 minutes, allowing the flavors to meld together.
8. 8.
   Remove the polenta from heat and let it rest for a few minutes before serving.
9. 9.
   Garnish with fresh cilantro or spring onions before serving.

Treat your ingredients with care...

• Black cornmeal — Make sure to gradually whisk in the cornmeal to prevent lumps from forming. Stir constantly while cooking to achieve a creamy texture.

Tips & Tricks

• For a richer flavor, you can add coconut milk to the polenta while cooking.
• Customize the dish by adding your favorite vegetables or protein, such as sautéed mushrooms or grilled tofu.
• If you prefer a spicier kick, add a dash of chili flakes or a finely chopped chili pepper to the tomato mixture.

Serving advice

Serve the Filipino-style Black Polenta as a main course accompanied by a fresh green salad or steamed vegetables. It can also be served as a side dish alongside grilled meats or seafood.

Presentation advice

To enhance the visual appeal, serve the black polenta in individual bowls or on a large platter. Garnish with a sprinkle of fresh cilantro or spring onions on top for a pop of color.