64 delicious cornmeal recipes from around the world
A hearty and rustic dish from Northern Albania, this kacamak is a thick cornmeal porridge enriched with local white cheese and generous amounts of butter, offering a taste of traditional mountain cuisine.
Antiguan Fungi is a comforting and staple cornmeal porridge, reminiscent of polenta but infused with the unique flavors of Antigua. It is traditionally cooked to a thick, creamy consistency, enriched with butter and cheese, and served as a versatile side dish.
A savory cornmeal 'soup' that bakes into a firm, cake-like consistency, enriched with cheese and onions. While originating from Paraguay, it has a distinct and beloved presence in Uruguayan cuisine.
Mămăligă, a cornmeal porridge similar to polenta, is a cornerstone of Moldovan cuisine. This version is served traditionally with salty sheep cheese (brânză de oi) and a generous dollop of thick sour cream (smântână). It's a simple yet incredibly satisfying dish, often served as a side or a main meal, showcasing the essential flavors of Moldovan dairy and grains.
A staple side dish, Trinidadian Cornmeal Cou-Cou (or Coo Coo) is a thick, creamy porridge made from fine cornmeal, often enriched with coconut milk, and flavored with aromatics like onion, garlic, and pimento peppers. It's a comforting and versatile accompaniment to savory stews and curries.
A savory and hearty meatless pie from Albania, Pispili me Presh combines the earthy flavor of leeks with the comforting texture of cornmeal, bound together with eggs and feta cheese. It's an inexpensive and satisfying dish, perfect as a side or a light main course.
A traditional and hearty dish from St. Kitts, 'Fungi' is a cornmeal-based side, similar to polenta, often served with 'Tails,' which refers to various stewed meats or seafood, commonly conch or lamb.
A beloved Antiguan staple, Fungee is a cornmeal-based side dish, similar to polenta, often served with seasoned saltfish. This combination is a cornerstone of traditional Antiguan cuisine.
A staple cornmeal-based dish, similar to polenta, often served as a side to fish or as a base for stews and soups in St. Vincent and the Grenadines.
Kachamak is a hearty and comforting cornmeal porridge, often compared to Italian polenta or American grits. This Bulgarian version is enriched with the salty tang of feta cheese and a hint of smoky paprika, making it a flavorful and energizing breakfast or side dish.
Soft, tender dumplings made from cornmeal, cheese (usually telemea or feta), and eggs, often served as a side dish or a light main course, topped with generous dollops of sour cream.
Crispy on the outside, tender on the inside, these deep-fried cornmeal balls are a quintessential side dish for any fish fry or Southern feast. They are quick to make and incredibly satisfying.
A hearty and flavorful Moldovan dish featuring creamy mămăligă (polenta) mixed with pungent brânză de burduf (a type of sheep's cheese) and topped with crispy fried mămăligă cubes. This dish offers a delightful contrast of textures and a rich, savory taste.
A staple Moldovan dish, this is a simple yet satisfying preparation of mămăligă (cornmeal porridge) served with salty sheep's cheese and a generous dollop of sour cream. It's a fundamental part of the Moldovan culinary identity.
A unique take on the classic sarmale, these cabbage rolls feature a savory filling of finely chopped vegetables, fresh herbs like dill, and a touch of cornmeal for texture, all simmered in a flavorful broth. This vegetarian version offers a delightful twist on a beloved Moldovan dish.
A hearty and comforting cornmeal porridge, often served with fresh cheese and butter, originating from the northern regions of Albania. It's a staple dish, particularly in mountainous areas, known for its simplicity and rich flavor.
