📝 About This Recipe
Step back into the pages of Russian folklore with Polba, an ancient grain mentioned in the tales of Pushkin and cherished for its nutty, resilient texture. This heirloom spelt porridge is slow-simmered in a mixture of milk and water to achieve a creamy consistency that retains a satisfying al dente bite. Rich in protein and history, this warming dish is the ultimate comfort food, finished with a generous dollop of butter and the floral sweetness of linden honey.
🥗 Ingredients
The Grains
- 1.5 cups Whole Spelt Berries (Polba) (rinsed thoroughly until water runs clear)
- 2 cups Filtered Water (for the initial simmer)
- 2 cups Whole Milk (at room temperature to prevent curdling)
- 1/2 teaspoon Sea Salt (to balance the sweetness)
Flavor Infusions
- 3 tablespoons Unsalted Butter (high-quality European style preferred)
- 2-3 tablespoons Linden or Clover Honey (adjust to preferred sweetness)
- 1 piece Cinnamon Stick (optional, for a warm aromatic depth)
- 1 teaspoon Vanilla Extract (pure extract for the best fragrance)
Garnish and Texture
- 1/2 cup Fresh Blueberries or Raspberries (rinsed and dried)
- 1/4 cup Walnuts (toasted and roughly chopped)
- 4-5 pieces Dried Apricots (thinly sliced)
- 1 tablespoon Pumpkin Seeds (for a crunch)
👨🍳 Instructions
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1
Begin by rinsing the spelt berries in a fine-mesh sieve under cold running water for at least 2 minutes. This removes excess starch and any dust from the hull.
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2
For the best texture, soak the rinsed spelt in 3 cups of water for at least 2 hours (or overnight). If you are short on time, you can skip this, but cooking time will increase by 15 minutes.
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3
Drain the soaking water and place the spelt berries into a heavy-bottomed pot or a traditional Dutch oven.
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4
Add 2 cups of fresh filtered water and the salt to the pot. Bring the mixture to a rolling boil over medium-high heat.
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5
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for about 20 minutes. The grains should absorb most of the water.
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6
Pour in the 2 cups of whole milk and add the cinnamon stick. Stir well to ensure no grains are sticking to the bottom of the pot.
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7
Maintain a very gentle simmer. Do not let the milk boil vigorously, as this can cause it to separate or scorch.
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8
Cook uncovered for another 20-25 minutes, stirring occasionally. The porridge is ready when the grains are tender but still possess a distinct 'pop' when bitten, and the liquid has thickened into a creamy sauce.
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9
Remove the cinnamon stick and stir in the vanilla extract and the honey.
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10
Add 2 tablespoons of the butter into the pot and stir vigorously. This 'emulsifies' the porridge, giving it a glossy, velvety finish.
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11
Turn off the heat, cover the pot, and let the Polba rest for 5-10 minutes. This allows the grains to finish swelling and the flavors to meld perfectly.
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12
Spoon the warm porridge into deep bowls. Create a small well in the center of each serving.
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13
Place a small sliver of the remaining butter in the well and top with the toasted walnuts, dried apricots, and fresh berries.
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14
Finish with a final drizzle of honey and a sprinkle of pumpkin seeds for a beautiful, rustic presentation.
💡 Chef's Tips
Soaking the spelt overnight significantly reduces the phytic acid, making it easier to digest and much faster to cook. If the porridge becomes too thick during the final stages, add a splash of hot milk or water to reach your desired consistency. For a savory twist, omit the honey and fruit, and serve with sautéed mushrooms, onions, and a soft-boiled egg. Always use a heavy-bottomed pot; spelt contains proteins that can easily stick and burn on thin cookware. If you cannot find whole spelt berries, 'pearled' spelt can be used, but reduce the cooking time by half as the outer bran has been removed.
🍽️ Serving Suggestions
Serve with a glass of warm Ryazhenka (Russian fermented baked milk) for a truly authentic experience. Pair with a side of black bread spread with a thin layer of salty butter. A cup of strong black tea with a slice of lemon cuts through the richness of the butter and milk perfectly. For a festive brunch, serve alongside a small plate of blini and smoked salmon. Top with a spoonful of sour cream (Smetana) if you prefer a tangier finish to your kasha.