Polenta bites with prunes sauce

Name: Polenta bites with prunes sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian

By
Hem Lata Srivastava
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Preparation Time 10 minutes
Cooking Time 25 minutes
Servings 4 persons

Ingredients

1 cup hand picked prunes

1 cup pineapple juice

1/2 cup coconut malai

Pinch of black salt

1 green chili

1 teaspoon black pepper powder

1 teaspoon dry mango powder

Ingredients for mushrooms:-

200 grams button mushrooms

1 tablespoon chopped garlic

1 teaspoon chili powder

2 tablespoons tomato puree

1/2 cup thick coconut milk

1 teaspoon oil

Ingredients for polenta base:-

2 cups polenta (cornmeal)

Salt to taste

1 teaspoon black pepper powder

1 tablespoon rice bran oil

1 tablespoon chopped coriander

1 chopped green chili

1 tablespoon lemon juice

Oil for frying

For serving:-

Cabbage

Mint leaves

Method

Prunes sauce:-

Coarsely blend the prunes and cook them with pineapple juice till reduced to half of its original quantity.

Blend the coconut meat with green chili into a fine paste.

As the pineapple juice is reduced add coconut paste, black salt, black pepper powder, and dry mango powder.

Cook for 5 minutes and switch off the gas.

Mushroom:-

Wash and cut the mushrooms into small pieces then boil them and drain the water.

Heat oil in a pan add chopped garlic and stir, then quickly add tomato puree, salt, red chili powder and mix it well.

Cook on medium-hot heat for 2-3 minutes.

Now add mushrooms and coconut milk, then cook it till all the moisture evaporates. Switch off the gas. Keep aside.

Polenta base:-

Boil 4 cups water with salt, black pepper powder, coriander leaves, chili, and oil.

Now add polenta and cook it till it becomes comes to a fudge-like consistency.

Switch off the gas add lemon juice mix it well.

Pour the mixture into a greased thali, spread equally. Let it cool.

Now cut into rounds

Heat a pan add oil and shallow fry them on medium hot heat till they turn light golden and crisp.

Serving:-

Cut the cabbage with the help of a cookie cutter.

Place the polenta base and put cabbage on top then place the mushrooms on it.

Garnish with mint leaves

Serves hot or chilled with prunes sauce

Buy Primary Ingredients

Buy Dried Pitted Prunes, Sun Dried Online

Chef Tips

If you don't have polenta you can make it with Makki ka atta.

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