Polenta Curry

Instructions

1. For polenta, in a large saucepan bring 3½ cups water to boiling. Add ½ teaspoon of the turmeric, the caraway seeds, and the pinch salt. Simmer 2 to 3 minutes. Add polenta to pan in a slow stream, whisking continuously to prevent lumps from forming. Cook 5 minutes, whisking continuously. Reduce heat; cover and simmer 10 minutes. Uncover pan and simmer about 15 minutes more or until polenta is the consistency of thick porridge.
2. Spread polenta evenly in a 2-quart square baking dish. Let cool to room temperature, then chill 1 hour. Cut chilled polenta into 1-inch cubes.
3. For curry, in a blender or food processor combine tomatoes, onion, raisins, coriander, cumin, curry powder, cayenne, the ¼ teaspoon salt, and the remaining ½ teaspoon turmeric. Cover and blend until mixture is a smooth paste. Transfer paste to a skillet; cook on high 5 minutes, stirring occasionally. Stir in 3 cups water; cook 5 minutes or until sauce thickens slightly and turns a brighter red.
4. To the tomato mixture in the skillet add polenta cubes, peas, lime juice, and salt to taste. Cook 5 to 10 minutes or until sauce thickens and polenta puffs a bit from absorbing the sauce. Do not overcook or polenta will fall apart. Taste and adjust seasoning. Sprinkle with cilantro.