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katsamaki

κατσαμάκι

perfectly creamy polenta cooked in the electric pressure cooker. Proportions: 4:1 water/cornmeal and cooked for 8 mins on high pressure. #instantpot #polenta #food

Porridge or mush. Known since ancient times, it was originally made emmer (zeia), spelt (olyra), millet (kechri) or chestnut or chickpea flour.

It was the fuel that ran the conquering Roman legions, who called it puls or pulmentum, and hence polenta (πολέντα), still the most common word for it in the parts of Greece formerly occupied by the Venetians (the Ionian Islands, Patras and Crete). In the 17th century the Venetians introduced the corn meal, and now in Greece as well as in Italy, katsamaki is nearly always made out of corn.

In some parts of Greece it's known as μαμαλίγκα (mamalinga) or χαβίτς (chavits).

Pasta, grains and rice

Text © Dana Facaros

Image by Alexandra Guerson