Potu alla Italiana

Ingredients

In the original Tongan Potu, the main ingredient is taro, while in Potu alla Italiana, cornmeal takes center stage. The Italian version incorporates traditional Italian herbs and spices, such as basil, oregano, and garlic, to enhance the flavor profile. Additionally, vegetables and cheese are added to create a more savory and rich dish. The cooking technique also differs, as the Potu alla Italiana is baked instead of steamed. We alse have the original recipe for Potu, so you can check it out.

• 2 cups (240g) cornmeal 2 cups (240g) cornmeal
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 cup (240ml) milk 1 cup (240ml) milk
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 zucchini, diced 1 zucchini, diced
• 1 cup (150g) cherry tomatoes, halved 1 cup (150g) cherry tomatoes, halved
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1 cup (100g) grated Parmesan cheese 1 cup (100g) grated Parmesan cheese
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 5g
• Carbohydrates (total, sugars): 47g, 6g
• Protein: 14g
• Fiber: 6g
• Salt: 1.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a baking dish.
2. 2.
   In a large saucepan, bring the vegetable broth and milk to a boil.
3. 3.
   Gradually whisk in the cornmeal, stirring constantly to avoid lumps.
4. 4.
   Reduce the heat to low and cook the cornmeal mixture for 10 minutes, stirring occasionally.
5. 5.
   In a separate pan, heat the olive oil over medium heat. Add the onion and garlic, and sauté until translucent.
6. 6.
   Add the red bell pepper, zucchini, cherry tomatoes, dried basil, dried oregano, salt, and black pepper to the pan. Cook for 5 minutes, until the vegetables are slightly softened.
7. 7.
   Remove the cornmeal mixture from the heat and stir in the sautéed vegetables and grated Parmesan cheese.
8. 8.
   Pour the mixture into the greased baking dish and smooth the top with a spatula.
9. 9.
   Bake for 30-35 minutes, or until the top is golden brown and the Potu is set.
10. 10.
    Remove from the oven and let it cool for a few minutes before serving.
11. 11.
    Garnish with fresh basil leaves and serve warm.

Treat your ingredients with care...

• Cornmeal — Make sure to use fine cornmeal for a smoother texture in the Potu alla Italiana.
• Parmesan cheese — For the best flavor, grate the Parmesan cheese fresh from a block rather than using pre-packaged grated cheese.

Tips & Tricks

• For a more indulgent version, add cooked bacon or pancetta to the sautéed vegetables.
• Experiment with different vegetables based on your preference and seasonal availability.
• Serve the Potu alla Italiana as a side dish with grilled meats or as a main course with a fresh salad.
• Leftover Potu can be refrigerated and reheated in the oven for a delicious next-day meal.
• Sprinkle some extra grated Parmesan cheese on top before baking for a cheesy crust.

Serving advice

Serve the Potu alla Italiana warm as a main course or a side dish. It pairs well with a fresh green salad or roasted vegetables.

Presentation advice

To enhance the presentation, garnish the Potu alla Italiana with fresh basil leaves and a sprinkle of grated Parmesan cheese. Serve it in individual portions or as a whole cake for a rustic and inviting presentation.