Corn Polenta Upma

Upma is a beloved South Indian breakfast dish that is popular throughout India. One key ingredient, curry leaves, is commonly used in South Indian cooking and gives upma its distinctive flavor and digestive properties. I fondly remember my mother making this dish for us on weekends—the aroma would fill our kitchen and call us to the table.

While upma is traditionally made with rice semolina, I once prepared it using corn polenta for my friend Jimena at her home in London. Instead of water, I added a special ingredient—freshly squeezed coconut milk—which gave it a beautifully soft, vibrant taste and smooth texture. Instead of the usual black mustard seeds, I used caraway seeds and crunchy toasted desiccated coconut, enhancing the dish with a delicate, aromatic quality and rich flavor. Jimena and her friends were delighted with this simple twist on corn polenta—it was a smashing success!

Polenta originated in Italy and is typically made with ground corn or maize. Before corn was introduced to Europe in the 16th century, polenta was a peasant dish made from any ground grain, beans, or legumes. It was usually served as a porridge or allowed to cool and harden before being cut into portions with a string. As corn became a global trade commodity, corn polenta gained popularity across Europe, North and South America, and Africa, where it is known as Ugali, Koki, or Meali Bread. Over time, different cultures have adapted and created their own variations of this nourishing dish.

This recipe offers a fresh take on polenta, topped with chopped coriander leaves for brightness and roasted grated coconut for a nutty, sweet flavor. The dish also boasts tangy, musky notes from curry leaves and caraway seeds. We can enjoy it as a hearty breakfast or an appealing starter that nourishes both body and spirit.