HAFOTI’s polenta (batar in Tetun) is grown on small scale farms in Viquque and ground by the HAFOTI group there for sale in Dili.

The freshness and lovely corn flavour of our polenta is a revelation if you are used to international, commodity type polenta.

Cooking Polenta

I cup polenta

5 cups water

2 cloves minced garlic

1/2 teaspoon salt

2 tablespoons butter

cheese and/or sour cream to taste

Bring the water to a simmer. Slowly whisk in the polenta, add the salt and garlic. Simmer, stirring frequently for about 30 minutes. The polenta will be quite firm by then. Note that because our polenta is prepared in small batches throughout the year, the length of cooking might vary with the different batches and the seasons.

When the polenta is cooked, stir in the butter and cheese or sour cream.