Umita Corn Paste by Francis Malman
6 servings
60 minutes
Umita is a corn paste. In the original (I will post the original recipe later) it is made thicker (with the addition of cheese) and served wrapped in corn leaves. This recipe was found in Francis Malman's book, and I think it is more suitable for Europe, since it is very, very easy to prepare and serve umita according to this recipe.
1
Buy fresh corn on the cob. Only with fresh seasonal corn does umita turn out tasty. Canned corn will have a completely different taste, and frozen kernels will have too hard a skin.
- Corn cobs: 6 pieces
2
Grate the corn in a large bowl. Be prepared for it to splash, so wear an apron. Then run the knife blade over the surface of the core to release all the liquid. The result should be an uneven mash.
- Corn cobs: 6 pieces
3
Sauté finely chopped onion in a mixture of olive and butter for five minutes, then add cornmeal.
- Onion: 1 piece
- Olive oil: 1 tablespoon
- Butter: 1 tablespoon
- Corn cobs: 6 pieces
4
Cook over medium heat, stirring occasionally, until the liquid evaporates. At this stage, start gradually adding milk.
- Milk: 200 ml
5
Simmer on low heat until thickened for about 30 minutes, stirring occasionally. Then add chopped basil and red pepper flakes. You can add a bit of hot pepper. Simmer for another 15 minutes.
- Basil leaves: 1 bunch
- Red pepper flakes: to taste
6
Serve on a slice of baguette with a basil leaf and cherry tomato.
- Cherry tomatoes: 250 g
- French baguette: 1 piece
- Basil leaves: 1 bunch