European
Portugal - Pasta and Grains
Papas de Milho Tradicionais Algarvias
Chef's Menu Description
The historic rustic staple of the Algarve and Madeira: creamy yellow cornmeal porridge slow-cooked with olive oil, garlic, and savory greens or cockles, comforting and deeply traditional.
Ingredients
- • 200g fine yellow cornmeal (milho fino)
- • 800ml water or light vegetable/fish stock
- • 3 tbsp Portuguese extra virgin olive oil
- • 2 cloves garlic, minced, 1 bay leaf
- • 150g finely shredded cabbage or turnip greens
- • Coarse sea salt and cracked black pepper
Preparation Steps
1
Phase 1
In a heavy saucepan, bring water or stock to a simmer with olive oil, minced garlic, bay leaf, and 1 tsp salt.
2
Phase 2
Add shredded greens and simmer for 5 minutes until tender.
3
Phase 3
Rain in the cornmeal in a steady stream while whisking continuously with a wire whisk to prevent any lumps from forming.
4
Phase 4
Switch to a wooden spoon and cook on lowest heat for 18-20 minutes, stirring constantly until thick, velvety, and pulling away from the sides. Serve hot in bowls with a drizzle of raw olive oil.