INDIAN POLENTA CURRY SPICES ENJOY DAN:

                     INDIAN POLENTA CURRY SPICES by CHEF DAN:

Serves 4

INGREDIENTS:

1/2-cup polenta

2 cups boiling water

2 tablespoon butter

1 thumb-size fresh ginger, finely grated

1 teaspoon EACH turmeric, paprika, and Tandoori masala

2 tablespoons yogurt

Sea salt and Seasoned Pepper Medley to taste

SEASONING:

2 tablespoon vegetable oil

1 teaspoon EACH black mustard seeds, cumin seeds, and kalonji seeds

1/2-teaspoon red pepper flakes

A pinch of ground asafetida

DIRECTIONS:

1.   Add water and butter to a sauce pan over high-heat.

2.   When boiling slowly whisk in the polenta.

3.   Now add in ginger and next 3 ingredients.

4.   Season with salt and pepper to taste.

5.   When polenta is a thick batter like constancy.

6.   Pour into a prepared backing dish, let set a room temperature for 30 minutes.

7.   Then cut the polenta into squares.

8.   Heat oil in a skillet over medium-heat when sizzling.

9.   Add mustard seeds, cumin seeds, and kalonji seeds and cook for 30 seconds.

10.                Add red pepper flakes and ground asafetida.

11.                Pour this entire hot oil mixture over the polenta pieces.

ENJOY DAN:                                                         BON-APPETITE!!