We have been making fresh corn polenta for 10 years now. We have a fun recipe for it in Maximum Flavor. Today I wondered what would happen if we added a few tablespoons of instant masa to the polenta. I was hoping to add the toasted and round richness of nixtamalized corn to the fresh sweet corn. I was also looking for a small amount of thickening. The instant masa achieved both. I believe next time we will add a bit more masa to our scraped corn. For a first run, it was a delicious evolution.
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
About the Author
