Polenta with Currants and Onions

Poulenta or Batzina me Stafides ke Kremedia

Preparation info
  • Makes

    4 to 6

    servings
    • Difficulty

      Easy

Appears in
The Foods of the Greek Islands

By Aglaia Kremezi

Published 2000

  • About

COARSE cornmeal cooked like Italian polenta in water or milk is common all over Greece. It can be drizzled with clarified goat’s or sheep’s milk butter and cheese or, more often, served as a sweet dish, with honey or sugar. Either way, it’s enjoyed warm in deep plates or soup bowls.

Michalis Magoulas, an Athenian doctor who comes from Ithaca, gives the recipe for this version of polenta in an excellent booklet he put together featuring traditional specialties from h