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I used nixtamalized corn to make polenta without a grinder or mortar and pestle. I followed the method posted at Mother Earth News.I put the corn in my blender with water. I was able to blend the corn to a nice consistency maintaining a vortex (by drizzling in water) while blending for 3 minutes. This is similar in method to making Sue Gregg's blender pancakes from whole grains. I then added more water (could be broth) and salt and cooked it in a double boiler. This made a wonderful polenta with the nutty flavor that's mentioned in the article and has all the nutrients available.
I added farmer's cheese to the hot mush and served with sauce made from onions, ground beef, chili powder, garlic, and tomatoes over the top. I added a dollop of sour cream.
Thanks for that great tip!! We love polenta!!
ReplyDeleteThis is probably a dumb question, but I've never ground my own corn. Do you just use like unpopped popcorn? Do you nixtamilize the corn before or after you grind?
ReplyDeleteKathy, I nixtamalize whole, dried kernels and then freeze or use them right then. You can nixtamalize ground corn too but using it in a recipe means that there is some lime in the dish which give a greenish tinge which I don't like. I've decided that if I make cornbread, I'll just grind un-treated corn so I have a nice dry ingredient. -Judy
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