Creamy Indian polenta

Ingredients for 1 servings:

• 50 g corn semolina (polenta)
• 250 ml milk (or milk and water mixed)
• 1 pinch of salt
• 1 tsp cumin, ground
• 1 piece(s) ginger, about 1 cm long, finely chopped or sliced, alternatively dried ginger
• 3 cardamom pods, lightly pressed, or 1 pinch of ground
• 2 spring onions, finely sliced
• Spice(s), Indian as desired

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

with ginger, cumin and cardamom – perfect with curry dishes

Bring milk (with water if necessary) to a boil with salt and the remaining ingredients (except onion) and seasonings to taste, reduce heat to low, and stir in the polenta and onion rings. Cover and let simmer for 20-30 minutes over very low heat, stirring occasionally. Polenta preparation can vary greatly depending on the variety; please follow the instructions on the package! Polenta not only tastes excellent traditionally prepared with goulash dishes, but with a distinctive yet mild spice, it is a wonderful side dish to Indian curries, especially hearty meat dishes with aromatic, hot sauces (lamb vindaloo, for example). A tasty alternative to basmati rice and naan bread.