This dish is actually a closer relative of hominy grits than polenta, but I find if I call it grits, or infinitely worse – corn mush, people won't eat it. But, when I call it polenta, everyone digs in and declares it delicious. Go figure.
You can make this with regular masa harina, but I find the texture too soft. I much prefer the masa quebrada, also sold as masa para tamal.
Ingredients:
3 cups water
1 tsp. salt
1 cup masa harina quebrada
½ cup light cream
4 tbsp. butter
4 ounces shredded manchego cheese (optional)
Preparation:
Boil water and salt in a medium saucepan on the stove. While whisking the water, slowly add the masa quebrada in a constant stream, whisking vigorously to make sure the masa harina is dispersed evenly in the water and avoiding lumps.
Reduce heat to low and continue to whisk until the water is absorbed and the masa harina is cooked and soft, about 15 minutes. Be careful. The boiling masa can splatter.
When the masa harina is cooked, turn off the heat and stir in butter, cream, and cheese, if desired. Serve.
This dish is great served with almost anything, especially if it has a sauce: braised short ribs, lamb, fish, shrimp, or even by itself.
Serves: 4Prep time: 20 minutes
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|SAdministrator |m-d-Y H:i:s jenniferHi Patricia,
It is not the same thing as corn meal or polenta, although it is a similar product. I buy the masa harina quebrada at either Walmart or Soriana. You can probably find it other places as well, including a lot of the small tiendas, although I have not been able to find it at the downtown Ley. It's a beige package with a green label.
Jennifer
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This dish looks great! Where did you buy your "masa harina quebrada"? Here in Mexico? Is it the same that Corn meal o polenta? In which store did you find it.
Thank you for your help,