[CH] Polenta, Grits, Masa, and Cornmeal
Ken Vaughan (kvaughan@ptialaska.net)
Tue, 28 Aug 2001 15:28:10 -0800
I will come out of lurk mode to comment on the =
polenta-grits-hominy-ground corn discussion
Having ground a few hundred pounds of corn of several different =
varieties --
Corn has a clear membrane over the outside that is removed in the =
process of
making hominy. Legend says that lye is used, but baking or washing soda =
is
easy to use and safe in the household. After soaking, the inner portion =
can
be separated from the outer portion and the results is basic hominy.
In the southwest, white corn is processed in this manner and is labeled =
in
the stores "Niximal" (or a close spelling - I have none in the freezer =
now).
It is ground into a mash and becomes "fresh masa" which makes truly
outstanding tortillas.
Dried it can be ground into and sieved to a common size range and =
packaged
as grits.
Commonly if you go to a store selling organic products, you will find =
corn
ground to different sizes. Sometimes they have been sieved to a =
consistent
size. Generally these are ground whole corn.
When grinding corn myself, I start with a fairly coarse grind and sieve =
it
to get the larger pieces - labeled coarse polenta and cooked as such. =
Finer
materials is relieved along with product from a finer setting to become =
fine
polenta. The remains along with still a finer grit is cornmeal, and the
finest grind is corn flour. As a matter of taste, the sieving can go
further -- Most commercial cornmeal is sieved.
With basically the same material graded to different size pieces cooked =
with
different seasoning the corn product goes from the Med to Pennsy Dutch =
to
the deep south to the southwest.
Scrabble - cooked cornmeal (1/4 cup to 1 cup water) added to fried =
sausage,
onion, peppers of choice is molded into a loaf and cooled. The loaf is =
cut
into slices, often dusted with flour, and fried for breakfast.
Polenta -- 1/4 cup to 1 cup water, broth, stock with any seasoning of =
choice
cooked to soft or firm consistency; served hot or cooled and sliced. =
Different corn provides different texture and flavors. Bob's Red Mill =
Polenta from yellow corn has a different texture and flavor than that =
made with white flint corn grown much further east. Italian corns with =
yet different textures and flavors (and all good).
Grits - 1/4 cup to 1 cup water
Etc.
All of which are natural flavors to go with peppers of all kinds. =
Chopped pepper fried with the sausage for scrabble, to cooked onions and =
peppers and tomatoes piled on squares of polenta and broiled are all =
natural combinations for fall crops of peppers. If that is not enough, =
make some hominy and cook up posole for supper(s).
Ken Vaughan -- where the 4 year old peppers are producing in the window =
in
SE Alaska.