Mung Bean & Grits Polenta

• Venn Polenta
• 1/4 cup dehusked mung beans
• 1/2 cup white cornmeal grits
• 2 cups water
• Pinch turmeric powder
• seasoning
• 8-10 whole black peppercorns
• 1/2 teaspoon cumin coarsely powdered
• 1/4 teaspoon black pepper powder
• 1 inch fresh ginger root, finely grated
• 1 sprig curry leaves (torn & stem discarded)
• 3 tablespoons ghee
• 5-6 Cashew nuts, broken up + some extra for garnish
• Salt to taste

1. In a skillet, toast the mung beans till they turn a golden brown & begin emitting a nutty aroma. add water to the skillet and partially cook the mung beans. remove from heat & set aside
2. Combine the grits,partially cooked mung beans, water & turmeric cook till the water is absorbed & the consistency is that of a thick yet ever so slightly runny porridge.
3. In a small skillet heat 1 tbsp of ghee and add the whole peppercorns. Stir for a minute before adding the other ingredients, except the remaining ghee.
4. Stir well for a minute until the spices give off their characteristic aroma. Add to the polenta mixture and mix well till thoroughly combined. Finish with a tablespoon of ghee,
5. Stir well & pour out into a greased pan. Leave to cool & set.
6. Heat the remaining tablespoon of ghee & toast the cashew nuts till golden. Garnish with these prior to serving.
7. When the polenta sets, cut into triangles & garnish with the toasted cashews.
8. This dish is traditionally paired with a smoked eggplant relish known as 'gothsu'rnhttp://www.food52.com/recipes/8911_grilled_eggplant_gothsu_dip

polenta, beans, white cornmeal grits, water, turmeric powder, seasoning, black peppercorns, cumin coarsely powdered, black pepper, ginger root, curry, ghee, nuts, salt

Taken from food52.com/recipes/10617-mung-bean-grits-polenta (may not work)