Chef Girish Krishnan, Executive Chef of JW Marriott, Delhi Aerocity, is an alumni of the Welcomgroup Management Institute run by ITC. Prior to joining JW Marriott Aerocity, he was associated with ITC Group of Hotels  for 10 years, specializing in Indian Cuisine. His philosophy towards food is to make simple, uncomplicated food that speaks for itself. He believes that food should be true to its core ingredient without diluting its taste or texture.

Here he whips up a quick and comforting Polenta/Amaranth Upma, which is perfect after a long day of work, for LBB’s {The Recipe Project}


  • Olive Oil – 70 ml
  • Mustard Seeds – 1 gm
  • Onion {Sliced} – 60 gms
  • Chopped Ginger – 10 gms
  • Chopped Green Chilli – 4 gms
  • Curry Leaves – 5 gms
  • Milk – 200 ml
  • Water – 100 ml
  • Polenta – 100 gm
  • Salt – To taste
  • Coriander – 10 gms


  1. Heat 20 ml olive oil and pan roast the polenta and keep aside to cool.
  2. Heat oil in a pan and add mustard seeds. When they crackle, add sliced onion, chopped ginger, chopped green chilli and curry leaves. Saute till translucent.
  3. Add milk and water. Boil for 5 minutes.
  4. Slowly add the polenta to the mixture, whisking the mixture continuously.
  5. Add salt to taste.
  6. Drizzle olive oil on top.
  7. Garnish with chopped coriander


Amaranth cereals are a great substitute if polenta is not available; otherwise use Dalia {Broken Wheat} instead.

N.B. All recipes belong to the chef and are published with permission by Little Black Book. Reproduction of this recipe for print and circulation is not permitted.

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