Serbian Pura
The Quirky Foodster Team
Ingredients
- Coarse cornmeal — 300 g (2 cups)
- Water — 1.2 L (5 cups)
- Salt — 1 tsp
- Butter — 2 tbsp
Method
- Bring the water to a boil in a saucepan with the salt.
- Gradually whisk in the cornmeal in a steady stream, whisking constantly to avoid lumps.
- Reduce heat to low and simmer, stirring frequently, for 30-35 minutes until thick and smooth, the cornmeal fully softened.
- Stir in the butter.
- Serve hot, often alongside kajmak or a savoury stew.
Introduction: A soft, comforting cornmeal mush, a traditional Serbian staple side often served with kajmak.
Cultural Background: Pura, a simple cornmeal porridge similar to polenta, has deep roots in Serbian rural cooking, historically a staple food in its own right and still a comforting accompaniment to richer meat dishes.
Tips: Whisk in the cornmeal gradually and steadily to avoid lumps. Stir frequently during the long simmer, as cornmeal can stick and scorch on the bottom of the pan.
Variations: Add a handful of grated cheese for a richer version; serve with a fried egg on top for a more substantial meal.
Storage: Store in an airtight container in the refrigerator for up to 2 days; it will firm up considerably when chilled.
Reheating: Reheat gently on the stovetop with a splash of water or milk, stirring until loosened and warmed through.
Nutrition: Approx. 220 kcal, 4 g protein, 40 g carbohydrate, 6 g fat per serving.
FAQs:
Q: Is pura the same as polenta?
A: They are very similar, both being cornmeal porridges, though pura is the traditional Serbian name and preparation.
Q: Can pura be sliced and fried once cooled?
A: Yes, cooled pura firms up and can be sliced and pan-fried for a crispy variation.
- Coarse cornmeal — 300 g (2 cups)
- Water — 1.2 L (5 cups)
- Salt — 1 tsp
- Butter — 2 tbsp
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