Polenta aka Cornmeal Porridge Recipe (Pura)

water

butter

cornmeal (or polenta)

garlic

salt

sour cream

buttermilk

Combine water and butter and bring to boil on high.

Lower to medium, and carefully stir in cornmeal. Continue stirring vigorously for 5-6 minutes, or until the mass is evenly whisked in the pot. By this time the water will evaporate, and you&#8217;ll end up with a thick yellow mass.

Remove and serve immediately. Top with sour cream, garlic, and buttermilk (optional).

Try it this way:
1. Cornmeal
2. Water
3. Salt

Put cornmeal with a fist of salt in open pot and boil for 15 minutes in enough water to ogrezne (i dont know english word, water reaches top but doesnt overflow). After boil drain excess water and let hot cornmeal evaporate. In the meantime use a wooden dowel to break up the cornmeal and prevent it from clumping as much as possible. The pura retains enough moisture, but in case not, add half a cup of water as needed.

Pura can stand for a day or two, it goes together with cold fermented milk in summer after hot work on farm, or pura is served with hot zachina in winter when husbandcomes back from cutting wood.

Fermented milk can be made by begging neighbor or buying 1 container of yoghurt with "active culture" and mixing (tip: break up the solid yoghurt with whisk until its creamy, it prevents clumping with liquid milk) with 1-3 liters of milk in a clean metal pot, making sure all ingredients and pot are a similar temperature. When thoroughly mixed, let it stand covered with a towel so the mixture can breathe for a day or so until it hardens, drain excess water (surutka or whey). This is much better than sour cream, commercial sour cream has gelatin as low-cost filler, so the taste is bland. Mix with pura in 1:2 volume.

Zachina is made by mixing a teaspoon of salt, tbsp of finely fragmented goat cheese, 1-2 tbsp of kaymak, and cup of milk in a frying pan, its then heated to boiling and turned down to simmer until serving to preserve heat, served mixed in 1:1 mixture with pura. Kaymak is a type of milk product where full fat milk is boiled in a flat pot with large surface and cooled to form a skin, the skin is then collected repeatedly. A layer of the skin is placed in a wooden pot lined lightly with salt to preserve and flavor, the skin is then flattened, salted over, and the next layer is added. After a few dozen layers theres enough kaymak to add to zachina, use as a spread on bread, and so on.

polenta aka cornmeal porridge recipe (pura)

Cook Time: 10 minutes

Total: 10 minutes

Servings: 4

Author : Balkan Lunch Box

Ingredients

Instructions

Top Similar Recipes from Across the Web

Cornmeal Porridge

Cornmeal Porridge

Jamaican Cornmeal Porridge Recipe

Easy Cornmeal Porridge

Nasaump Cornmeal Porridge

Malawian Nsima (Cornmeal Porridge)

Jamaican Cornmeal Porridge Bowl

Haitian Cornmeal Porridge (Mayi Mou...

Overnight Polenta Porridge with Roa...

Polenta Recipe

Soup for Sick Days (Aka Poor Man's ...

Quinoa Porridge Recipe

Porridge

Recipe: Polenta Florentine

Breakfast Barley Porridge Recipe

Norwegian Porridge Recipe - Risengr...

Healthful Barley Porridge Recipe