64 delicious cornmeal recipes from around the world
Ribel is a traditional Liechtensteiner dish made from cornmeal, water, and salt, then toasted in butter until crumbly. It's a simple, hearty, and versatile dish that originated as a staple for farming families and has become a valued culinary specialty. Ribel is often served with sweet accompaniments like applesauce or fruit compote, or savory options such as sour cheese.
A creamy and comforting Dominican cornmeal porridge, often enjoyed for breakfast or a light supper, with a blend of milks and warming spices.
Xima is a staple cornmeal porridge in Mozambique, often served as a side to stews and sauces. This version features a simple yet flavorful tomato and onion sauce, a common accompaniment to Xima, providing a comforting and hearty meal.
Rora is a versatile Paraguayan breakfast dish, often compared to grits, made from cornmeal. It typically includes sautéed onions, eggs, and can be customized with various vegetables and meats like chorizo. It's a comforting and adaptable meal, perfect for a cool morning or an easy dinner.
Djenkoumé are savory, lightly spiced cornmeal fritters, often made with tomatoes and red palm oil, serving as a popular accompaniment to stews and grilled meats in Togolese cuisine.
A hearty and rustic cornmeal porridge, often served with a flavorful addition of cheese and sometimes butter or yogurt. This version, 'me shije' (with flavor), incorporates local cheeses for a savory depth.
Crispy, golden-fried empanadas filled with a savory shredded chicken and vegetable mixture. A beloved Venezuelan street food and appetizer.
Rheintaler Ribel is a traditional Swiss dish from the Rhine Valley, made from coarsely ground cornmeal that is slowly cooked and then fried until crispy. It's often served as a side dish or a light meal, typically accompanied by applesauce or fruit compote.
Funche con Bacalao is a hearty and flavorful dish featuring a creamy cornmeal porridge (funche) topped with a savory salt cod (bacalao) stew, seasoned with sofrito and olives.
A classic Northern Italian staple, this creamy polenta is made from coarse cornmeal and can be served soft and flowing, or cooled and set for slicing. It's a versatile base for rich sauces or simply enjoyed with cheese.
A hearty and rustic soup from the Rhine Valley (Rheintal) in Eastern Switzerland, this dish features 'Ribel', a type of cornmeal porridge, cooked in broth and often enriched with butter and cheese. It's a comforting and traditional meal.
A simple yet comforting savory cornmeal porridge, enriched with butter and cheese. Perfect as a side dish or a light meal.
A hearty and comforting cornmeal porridge, traditionally served with fresh cheese (sir) and kajmak (a rich, clotted cream). It's a staple in Serbian mountain regions, providing sustenance and warmth.
Bosanski Kačamak is a hearty and rustic cornmeal porridge, often enriched with cheese and served as a comforting breakfast or side dish. It's a simple yet satisfying dish that highlights the use of basic ingredients to create a filling meal.
A hearty and comforting traditional Montenegrin dish made from finely ground cornmeal, often served with cheese, kajmak, or cured meats. It's a staple, especially in rural areas, providing sustenance and warmth.
Ghomi is a traditional porridge from the Samegrelo region of Georgia, made primarily from coarse cornmeal and water. It has a thick, polenta-like consistency and is traditionally served hot, topped with strips of melting Sulguni cheese and butter.
Steamed cornmeal fritters enriched with coconut milk, often sweetened and served as a dessert or a sweet snack. These are a delightful taste of traditional Puerto Rican home cooking.
A traditional Hutsul dish from the Carpathian Mountains, Banosh is a creamy cornmeal porridge often served with various toppings. This version features bryndza (sheep's milk cheese) and crispy pork cracklings.
Gufonginho de Batata Doce are small, fried pastries made from a dough of cornmeal and sweet potato, offering a slightly sweet and satisfying bite. They are a popular treat in Cape Verde, often enjoyed as a snack or dessert.
A hearty and flavorful Barbadian staple, Saltfish and Fungi is a comforting dish featuring rehydrated salt cod cooked with aromatics and served alongside a cornmeal-based porridge (fungi).
A hearty and flavorful Venezuelan baked polenta dish, featuring a rich ground beef and tomato sauce layered with creamy polenta and melted cheese. A true comfort food classic.
Crispy on the outside and soft on the inside, these fried cornmeal sticks are a beloved Puerto Rican appetizer or snack, often served with a side of mayoketchup.
Puliszka is a traditional Hungarian cornmeal porridge, often served as a side dish or a light meal. This version is elevated with crispy fried bacon, a dollop of cooling sour cream, and a hint of chili for a touch of heat. It's a simple yet satisfying dish that showcases the rustic flavors of Hungarian cuisine.
Crispy, slightly sweet, and aromatic cornmeal cookies infused with the subtle flavor of anise. These traditional Venezuelan treats are simple to make and perfect with coffee or tea.
