Polenta with currants and onions (Poulenta or batzina me stafides ke kremedia) from The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean (page 162) by Aglaia Kremezi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Chicken and fennel stew with quince (Kota me krasi, maratho ke kydoni); Rabbit stew with pearl onions in two-wine sauce (Kouneli stifado); Stewed mixed greens from Corfu (Tsigarelli); Veal stew with garlic, parsley and vinegar (Moschari sofrito); Veal stew with quinces (Moschari kydonato)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sometimes on October 19, 2025

    Made as written with a coarse cornmeal. Hadn’t cooked polenta in many years and certainly not with a coarse cornmeal, or this hands off oven method. Figured it was worth a shot to serve with the suggested greens recipe from the book and some salmon and it turned out great. It seemed a little loose out of the oven and I let it go another 5 minutes which didn’t really help, but it firmed up well enough to cut into squares as it cooled to serving temp. I’d probably try a medium grind or the suggested variation next time but tasty by any standard and considering that there’s perhaps 5 minutes of work involved, a tremendous result. Stated portions are very generous, I’d call this more like 8.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.