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When I was college I’d buy boxes of cornmeal and make polenta at home quite often because it was cheap, versatile, AND filling! I’d top it with channa masala, bean chili, butter, cheese …really whatever I had in the fridge and make a meal out of it. While this recipe isn’t technically a khichdi, I used the same spices and technique I would use to make a khichdi. The polenta has a consistency of upma, so if you’re a fan of upma, I’m sure you’d love this dish!
I topped my polenta off with a mixture of yogurt and achaar masala, leftover Chana masala (or whatever shaak you have on hand), and cherry tomatoes! But to be honest my favorite way to eat this polenta dish is with a fat dollop of ghee and a sprinkle of achar masala!
Also, quick update, I created a Patreon page! You can sign up to get exclusive content and recipe videos as well as cookies shipped directly from me! I’ll be posting all my recipe videos on my Patreon and to my Close Friends group on IG only (which you can sing up to join via Patreon as well!). Patreon is a way for me to cover the costs of my groceries and make my business more sustainable. I truly appreciate all your support!
As usual, if you decide to make this dish be sure to tag me on social media at @milkandcardamom!
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Polenta “Khichdi”
- Total Time: 35 minutes
- Yield: 4 1x
- Diet: Vegetarian
Description
Creamy polenta cooked with Indian spices and a fat dollop of ghee! Comforting and the perfect canvas for your leftovers, or whatever is in your fridge! Makes 3-4 servings
Ingredients
- 1/2 tbsp ghee or oil
- 1/4 tsp black mustard seeds
- 1/4 tsp cumin seeds
- 1/4 cup onion, finely diced
- 1/2 tbsp ginger paste
- 1 tbsp (2 garlic cloves), garlic paste
- 1/4 tsp turmeric
- 1/4 tsp red chili powder (or to taste)
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- 2 1/4 cup vegetable broth or water
- 1/2 cup cornmeal (coarse)
- 1/2 tsp garam masala
- salt to taste
- 1 tbsp ghee (optional)
TOPPING OPTIONS
- Dollop of yogurt
- sprinkle of achar masala
- leftover curry/shaak
- Cherry tomatoes tossed in a pinch of salt, cumin, coriander and red chili powder
- or more ghee!
Instructions
- In a saucepan over medium heat, melt 1/2 tbsp ghee. Once it is melted add mustard and cumin seeds. Once they start popping and sputtering, add onions and mix well. Saute for 1 minute. Lower the heat and add ginger and garlic paste. Stir and saute for 30 seconds. Then add turmeric, red chili powder, ground cumin, and ground coriander and stir well. Saute for an additional 30 seconds.
- Turn the heat up to medium. Add the vegetable broth or water and stir well. Slowly whisk in the cornmeal and continuously whisk for 5 minutes or until the cornmeal starts to thicken slightly. Cover and cook over low heat for 5 minutes.
- Stir in garam masala and salt to taste. Cover and cook for 15 minutes, stirring well every 4-5 minutes. Taste the polenta and adjust seasoning accordingly. If the polenta is still gritty, continue cooking while covered and check it ( and stir) every 5 minutes for doneness.
- Stir in 1 tbsp of ghee until well-incorporated and serve immediately with your favorite topping!
- Prep Time: 5 mins
- Cook Time: 30 mins
- Category: Main
- Cuisine: Indian, Fusion
