Burmese-style Cornmeal Porridge

Ingredients

In this Burmese adaptation, we replace the traditional Italian ingredients like Parmesan cheese and butter with coconut milk to infuse the dish with the flavors of Burma. Additionally, we incorporate Burmese spices such as turmeric, ginger, and garlic to enhance the taste profile and give it an authentic Burmese twist. We alse have the original recipe for Polenta Ticinese, so you can check it out.

• 1 cup (185g) cornmeal 1 cup (185g) cornmeal
• 2 cups (470ml) water 2 cups (470ml) water
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 2 cloves garlic, minced 2 cloves garlic, minced
• Salt to taste Salt to taste
• Coconut cream, for garnish Coconut cream, for garnish
• Toasted sesame seeds, for garnish Toasted sesame seeds, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 12g
• Carbohydrates (total, sugars): 25g, 2g
• Protein: 4g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   In a saucepan, bring the water to a boil.
2. 2.
   Gradually add the cornmeal to the boiling water, stirring continuously to avoid lumps.
3. 3.
   Reduce the heat to low and simmer for 10 minutes, stirring occasionally.
4. 4.
   In a separate bowl, mix the coconut milk, turmeric powder, ginger paste, minced garlic, and salt.
5. 5.
   Slowly pour the coconut milk mixture into the saucepan with the cornmeal, stirring well to combine.
6. 6.
   Continue to cook over low heat for another 10 minutes, or until the porridge reaches a thick and creamy consistency.
7. 7.
   Remove from heat and let it rest for a few minutes.
8. 8.
   Serve the Burmese-style cornmeal porridge warm, garnished with a drizzle of coconut cream and a sprinkle of toasted sesame seeds.

Treat your ingredients with care...

• Cornmeal — Make sure to use fine cornmeal for a smoother texture in the porridge.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Turmeric powder — Use a good quality turmeric powder for vibrant color and flavor.
• Ginger paste — If you don't have ginger paste, you can grate fresh ginger and use it instead.
• Garlic — Freshly minced garlic is recommended for the best flavor.

Tips & Tricks

• For a creamier texture, you can add more coconut milk to the porridge.
• Adjust the amount of spices according to your taste preferences.
• Toast the sesame seeds in a dry pan over medium heat until golden brown for a nutty flavor.

Serving advice

Serve the Burmese-style cornmeal porridge as a comforting breakfast or a satisfying dinner. It pairs well with a side of pickled vegetables or a fresh salad.

Presentation advice

Present the Burmese-style cornmeal porridge in individual bowls, garnished with a swirl of coconut cream and a sprinkle of toasted sesame seeds. You can also add a few fresh cilantro leaves for a pop of color.