I bet you have heard of cornmeal mush before, haven’t you? There’s nothing mushy about this traditional Bosnian polenta, although the flavor is the same. You either love it or hate it and I happened to love it. Except when I was little and mom served it with milk poured over. No, thank you. I always detested milk. I prefer buttermilk.
This simple meal is best if you share it with someone who appreciates it as much as you do because it is so much more fun to “ahh” and “mmm” about it in a tandem. My daughter Andrea and I make it a feast, a special bonding time, and we can barely move after we’re done: polenta topped with feta cheese, sauerkraut, browned bacon and bacon drippings, and then we finish it off with buttermilk. Mmm…It’s almost like a dessert.
I’m not crazy, don’t make funny faces! Give it a try. You don’t have to be Bosnian to acquire the taste for polenta. Ask Ava, my almost-three-year-old granddaughter. She loves it just as much as mommy and grandma 🙂
Polenta is so versatile. Serve with maple syrup alongside eggs for breakfast, or – if you like milk – try with milk, cinnamon, apples, and pecans. I have made polenta as a side dish to accompany stews, even casseroles like Slavonian sneaky casserole. Or, cook it and pour it into a loaf pan, then refrigerate until solid. Cut into thin slices and fry the pieces until golden brown on both sides. YUM!
Another favorite, stand-alone, polenta version is this one with caramelized onions and peppers. Ahhh…
Traditional Bosnian Polenta
Serves 2-3
- 1 cup Yellow Cornmeal
- 3 cups Water
- 1 teaspoon Sugar
- 1 medium Onion, chopped or sliced
- 1-2 Bell Peppers (any color), chopped or sliced
- 1 tablespoons Oil
- 3 tablespoon Butter
- 1/2 cup Feta Cheese
- Salt and Pepper to taste
Directions:
- Mix polenta, water, 1 teaspoon salt and oil in a medium size pan. Bring to a light boil over medium-low heat, whisking occasionally. When polenta starts to bubble, lower the heat to low and whisk frequently, keeping the cornmeal from lumping up and sticking to the bottom of your pan, until desired consistency is reached, about 10 minutes. You want to be able to lift it with the fork, so it should be pretty thick.
- Meanwhile, heat the butter in a large skillet. Add onions and peppers and sauté over medium heat until vegetables softened about 5-10 minutes. Add salt, pepper, and sugar and cook 5 more minutes.
- Scoop the caramelized vegetables over polenta and sprinkle with crumbled feta.
Polenta with Caramelized Onions and Peppers
Equipment
- Non-stick saucepan
- whisk
- Skillet
Ingredients
- 1 cup yellow cornmeal
- 3 cups of water
- 3 tablespoons oil divided
- 2 teaspoons salt divided
- 1 medium onion sliced
- 1-2 bell peppers any color, sliced
- 1 teaspoon freshly ground black pepper
- 1 teaspoon sugar
- To garnish: chopped fresh parsley optional
Instructions
- Mix cornmeal, 3 cups water, 1 tsp salt, and 1 tbsp oil in a medium-size saucepan. Bring to a light boil over medium-low heat, whisking occasionally. When polenta starts to bubble, lower the temperature to low and constantly whisk, keeping the cornmeal from lumping up and sticking to the bottom of your pan, until desired consistency is reached, about 10-20 minutes. You want to be able to lift it with the fork, so it should be pretty thick.
- Meanwhile, heat 2 tbsp of oil in a large skillet. Add sliced onion and bell pepper(s) and sauté over medium heat until vegetables are softened, about 5-10 minutes. Add 1 teaspoon of each salt, pepper, and sugar and cook 5 more minutes.
- To serve, scoop the caramelized vegetables over polenta and sprinkle with parsley if desired.
Notes
- The instructions on the cornmeal package suggest a 1:4 ratio - one part cornmeal to 4 parts water. However, I find that a 1:3 ratio is just the right amount for me. I don't like my polenta too mushy.
- The cooking time may vary depending on the variety of the cornmeal. The correct cooking times are noted on the package instructions or do as I do - cook until it's done. 🙂
- An essential part for perfect polenta: constantly whisk so that it does not burn. Don't use a wooden spoon; a whisk will break up clumps and make polenta that is creamier throughout.
- A constant slow cooking and steady low heat is the key to bring out the blended consistency and taste.
- Not a fan of big chunks of sliced onions and peppers? Chop them as small as you wish instead.
- Substitute oil with butter.
- Serve it with a side of fresh salad. Top with sour cream or buttermilk or add feta cheese.
- For the best results, read additional tips in the post above.
- Nutrition information is approximate and meant as a guideline only.
Nutrition
Yum! Thank you so much for linking up at Tasty Tuesday! This post has been pinned on the Tasty Tuesday Pinterest board! I love having you and can’t wait to see you next week!
Thank you so much, Stephanie! That is very kind of you 😀
Polenta is one of my favorite dishes. Pinned and stumbled! Thanks for linking up and sharing with us at Funtastic Friday. Hope you join us again this week:-)
Thank you, Sherry! I wouldn’t miss it, I love partying with you 🙂 Hope your weekend is an amazing one!
Looks so good. Pinned & shared. Thanks for linking up at the Inspiration Spotlight Party!
Thank you so much! Hugs 😀
Oh my goodness, polenta is one of my favorite comfort foods and all of the preparations you described that you enjoy with your daughter sound wonderful as does this traditional Bosnian preparation! Thanks so much for sharing at What’d You Do This Weekend? I hope you will join us again next Monday!
Thank you, Joy! I’m so glad you like polenta too 😀
Hi Jas, stopping back to let you know that this was one of my favorite posts from What’d You Do This Weekend? last week and will be one of my features at tomorrow’s party, I hope you will join us again!
Thank you so much! You made my week 😀 Have a great day!
Jas this looks so yummy. I love polenta! And as always your pictures are just stunning! Thank you for sharing at SYS and have a great week!
XO Barbara
Thank you so much, Barbara! makes me happy to know people who share my love for polenta 😀
I saw this on Joanne’s Say G’Day Party and had to come check it out. My grandfather is from Northern Italy where polenta is more popular than pasta in many cases – I just bought a huge bag the other day!
The peppers, onions and feta on top sounds scrumptious!
Aw, Audrey, that makes me happy! Thank you for checking it out and I hope you’ll like it! Have a great day 😀
I was not sure from the name but when I saw your tutorial and ingredients it looks rather good. Thanks for sharing it on the #HomeMattersParty
Kathleen
I’m glad you continued to read, Kathleen 🙂 Perhaps you’ll give it a try someday. Thank you for stopping in! 🙂
This sounds so interesting and so good. Thanks for sharing the recipe.
And thanks for linking up your post on the Weekend Blog Hop at My Flagstaff Home!
Jennifer
Thanks for visiting, Jennifer!
This looks delicious, and I have all of the ingredients on hand except the feta! Pinning this to try once I get the feta. 🙂
Thank you! Hope you like it. Feta makes it better 🙂 Hope your weekend is an amazing one!
I love polenta and often make it though I have to say I never have tried a traditional bosnian version before. Looks delicious!
What do you top it with? Hope you’ll try one of the Bosnian versions too 🙂 Have a great weekend, Thalia, and thanks for stopping in!