SPICY BLUE POLENTA CAKE

The Blue colour of the corn is so very bewitching.

I wish the cooked version of these blue grits looked as blue too. Though the flour made of the blue corn does give a blue product, I haven't laid my hands on it yet. When I do I promise to create something new with it.
I have always wanted to cook something that was blue. Even the beautiful blueberries don't give a blue colour when mashed. This is the only colour that is not well represented in the food world.
I have been so enamoured by this that I have shocked my friends by making a blue-coloured rice, a sweet version of which I think I am going to put up on this blog soon.

Blue corn contains 20% more protein than yellow and white varieties and is a more complete protein source. It also has a lower glycemic index than the other varieties.
I have talked about the nutritional content of corn in my previous post Corny Pancakes in Yogurt Sauce.



SPICY BLUE POLENTA CAKE
 scroll down for the yogurt dip

spicy blue polenta cake



Ingredients:

.Butter........................1 Tbsp.

.Blue corn grits..........1 cup

.Olive oil...................1/2 Tbsp.

.Mustard seeds...........1/2 tsp.

.Split chickpeas..........2 tsp.

.Red onion..................1/2 cup, thinly sliced

.Curry leaves..............8 to 10, chopped finely

.Bird's eye chili..........1 tsp., finely chopped

.Garlic........................1 tsp. finely chopped

.Carrot........................1/4th cup, grated

.Yellow bell pepper...1/2, thinly sliced

.Peas...........................1/2 cup

.Salt............................1 1/2 tsp or to taste

.Warm water..............2 1/2 cups

.Lime juice.................2 tsp.

for the tempering:
.Olive oil....................1 tsp.
.Split chick peas.........1/2 tsp.
.Red bird's eye chili...1 slit lengthwise

for the yogurt dip:
.Yogurt.......................1 cup
.Tomato......................1/4th cup thinly sliced
.Cucumber..................1/4th cup thinly sliced
.Salt............................to taste
.Red chili powder......1 dash

Method:
for the polenta cake:
.Heat butter in a flat pan.
.Add the blue corn grits and roast on a low heat till well coated and grains have separated, about 2 to 3
 minutes.
.Remove and set aside.
.Heat the olive oil in the same pan and add the mustard seeds.
.When the mustard seeds splutter add the onion, garlic, curry leaves, split chickpeas and salt and saute
 for 3 minutes.
.Add the grated carrots, peas, bell peppersand red bird's eye chili and saute for 6 to 7 minutes.
.Add the roasted corn grits and mix well.
.Add water and mix well.
.Check for salt and add if required.
.Add lime juice and mix well.
.Cover and cook for 5 to 7 minutes on low to medium heat or until thickened and the corn is cooked.
.If requiring some more cooking add a little water not more than 1/2 cup.
.When thick, using round shaped moulds shape into flat cakes.
.Heat a griddle and spray a little cooking oil.
.Place the polenta cakes on a griddle and cook till crisp at the bottom.
.Serve piping hot with tomato, cucumber and yogurt dip.

yogurt dip:
.Whisk together salt, red chili powder and yogurt.
.Add the sliced tomato and cucumber.

tempering the yogurt dip
.Heat oil in a small pan.
.Add the mustard seeds and split chickpeas. Add the bird's eye chili when the mustard seeds splutter.
.Remove from heat and pour over the yogurt dip.

Note:
.The corn grits available in the market have fine corn powder along with the grits which when cooked
 in water works to bind the grits together.
.Do not add chilies directly into the hot oil especially hot ones like the bird's eye chili as you and all at
 home will end up sneezing or coughing.
.Always add the chilies along with the vegetables.