Corn and Kumara Pilhi
A baked pilhi made with polenta, kumara, milk, cheddar and caraway. Serves 8; allow about 10 minutes to prepare and 50 minutes to cook.
Pilhi is an adaptable pudding associated with the culinary tradition of Pitcairn and Norfolk. This version combines polenta and kumara with milk, cheddar and caraway, then bakes until golden and crisp on top.
Ingredient allergens
Allergen listDocumented presence
-
Milk and milk products
Cheddar cheese
Ingredients without verified allergen data 5
Ingredients without verified allergen data: Milk, Caraway seeds, Instant polenta, Kumara, Salt.
Alternatives by dietary restriction
Lactose-free milk
For lactose intolerance
It can replace liquid milk in cooking and baking to reduce lactose. It retains milk proteins, so it does not avoid the milk allergen. Choose a variety suited to the recipe and check the label. Also check other allergens and the risk of cross-contact.
Lactose-free milk retains milk proteins. This option does not address milk allergy.
Allergens to consider in this alternative:
- Milk and milk products
Check the label, other allergens and cross-contact. Replacing one ingredient does not remove allergens elsewhere in the recipe; adjustments depend on the culinary use.
Method
- 01
Heat the milk and thicken the polenta
Preheat the oven to 180 °C. Heat the milk with 1 teaspoon of caraway seeds until it just reaches a simmer. Pour in the polenta in a thin stream, whisking for 2 minutes or until thickened. Stir in the salt.
Temperature: 180 °C / 356 °FReady to continue when: The milk is just simmering and the polenta is thick, with no visible lumps.
10 min - 02
Mix in the kumara and cheddar
Add the grated kumara and cheddar, and stir until evenly distributed through the mixture.
Ready to continue when: The kumara and cheddar are evenly distributed throughout the mixture.
- 03
Bake until golden
Transfer the mixture to a shallow 1.5-litre ovenproof dish and smooth the top. Scatter the remaining 2 teaspoons of caraway seeds over it. Bake for 40 minutes, until the surface is golden and crisp.
Temperature: 180 °C / 356 °FReady to continue when: The surface is golden and crisp.
40 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.