Abysta (Cornmeal Polemnta) is a traditional Abkhazian recipe for a classic simple cornmeal porridge that's the national staple dish. The full recipe is presented here and I hope you enjoy this classic Abkhazian version of: Cornmeal Polemnta (Abysta).
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This is the carbohydrate staple of Abkhazian cuisine, an accompaniment of fine cornmeal (polenta) cooked in water with no seasoning
Ingredients:
200g fine cornmeal
1-1.25l water
Method:
Sift the corn meal in a sieve.
Add 1l water to a saucepan and bring to a boil. Gradually add in 1/3 of the cornmeal, whisking constantly as you do so.
Whisk until the mixture is smooth then beat in the remainder of the cornmeal. Reduce to a simmer, cover and simmer for 15-20 minutes, working in a little more water if the porridge is too thick.
At the end of the cooking time, turn the porridge into a bow. Allow to cool slightly and set then turn out onto a serving plate.
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