Xarém

Xarém is a preparation of corn flour cooked slowly in water or broth, resulting in a creamy porridge that accompanies Alentejo dishes. It is cousin to migas and Italian polenta, sharing roots in the poor cooking of the south.

On the Alentejo coast, xarém is frequently served with clams, creating a combination of land and sea. Despite its simplicity, it requires technique to avoid lumps and achieve the ideal texture.