Ecomely

Language

Xerém: photo of the dish
Illustrative photo: Adriao — CC BY 3.0, Wikimedia Commons
Everyday meals

Xerém

A coarsely ground and toasted maize flour, typical of Minho and the Algarve. It is cooked into a thick porridge, rather like polenta, and goes very well with meats and stews.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

286 kcal per serving

Protein
3.9 g
Carbohydrates
48.8 g
of which sugars
0.4 g
Fat
8.1 g
of which saturated fat
1.2 g
Fiber
1.6 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Bring the salted water to the boil in a heavy-based saucepan.
  2. Pour the maize flour in a steady stream, stirring with a wooden spoon to prevent lumps.
  3. Lower the heat and cook for 20 minutes, stirring regularly, until the porridge pulls away from the sides of the pan.
  4. Add the olive oil and mix until smooth and creamy.
  5. Serve hot, with a little butter if you like.

Variations and tips

Toasted version. First toast the flour dry in a frying pan for 3 minutes before cooking it.

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Original Ecomely recipe.