Spiced semolina with corn, peanuts, and cilantro

Semolina is, more often than not, overlooked in favor of its similar-natured cousin polenta. They can both be used for the same purposes really, making wonderful desserts and breads or eaten warm as a side. That being said, they are distant cousins (twice removed), and therefore still have their own individual attributes—with semolina being slightly creamier, especially when cooked in this porridge-like way. Make sure to source the medium to coarse semolina and not the super-fine one. Serve as a brunch, or for dinner with some broiled shrimp or tofu.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Put 1 tablespoon of oil into a large sauté pan on medium-high heat. Add the mustard seeds, cumin seeds, cinnamon, and cloves and fry for about 30–60 seconds, until the seeds start to pop. Add the corn, half the chile, the asafoetida, and ½ teaspoon of salt and cook for 3 minutes, stirring occasionally, until fragrant. Add the peanuts and cook for 3 minutes more, or until the mixture takes on some color. Off the heat, add the lime juice and discard the cloves.

Step 2

2. Transfer half the corn mixture to a food processor and blitz to a coarse paste. Set both corn mixtures aside, separately, until ready to use.

Step 3

3. Put the remaining 2 tablespoons of oil into a medium saucepan and put on medium-high heat. Add the ginger, garlic, and remaining serrano chile and fry for 90 seconds, until fragrant. Add 1⅔ cups/400ml of water, the coconut milk, turmeric, and ¾ teaspoon of salt and bring to a boil.

Step 4

4. Once boiling, lower the heat to medium and slowly add the semolina, whisking constantly to avoid any lumps. Continue to whisk for 3 minutes, until the consistency is that of thin porridge. Add the blitzed corn mixture and cook for 1 minute, stirring constantly, until thickened slightly.

Step 5

5. Divide the porridge among four bowls and drizzle with the extra coconut milk. Mix the cilantro leaves into the sautéed corn mix and spoon this over the top. Serve warm with a lime wedge.

Step 6

Make it your own:

Step 7

– Asafoetida is a pungent onion-garlicky spice used a lot in southern Indian cooking. Leave it out if you can’t find any; it’s still just as good without.

Step 8

– Play with the nuts and spices!

Step 9

– Use instant polenta instead of semolina, adjusting liquid levels accordingly.