Nixtamalized cornmeal for polenta?
Do Italians ever use nixtamalized cornmeal ("grits") for polenta, or would they no longer call that polenta?
This translation dictionary gives some examples of where "hominy" is synonymous with "polenta," but that doesn't seem correct.
Best Answer
At least in the US, there are two types of grits: (a) dried ground corn, and (b) hominy grits. The latter is nixtamalized.
I can't find any historical references to using nixtamalized corn in Italian cuisine. I would be interested to learn of any uses from any Italians who are on this site.
I did find much more recent evidence of using nixtamalized corn for polenta, here, for example.
Corn, typically in the form of polenta is common, especially in northrn Italian cuisine. Reference to this does appear in relation to the history of nixtamalization. It seems that while corn was brought from "the new world" back to Europe, the nixtamalization process was not. Given the fact that it was inexpensive and plentiful, large quantities of corn (usually in the form of polenta) were consumed as a main dietary staple. This corn was not nixtamalized, and given the lack of other dietary nutrients in 19th century Italy, resulted in a serious skin disease that the Italians named pellagra. This disease is a result of a lack of niacin, which the nixtamalization process allows us to access.
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Can I use cornmeal instead of polenta?
Packages labeled polenta mean that the grind of the corn is appropriate to make the polenta dish, but you can substitute regular medium or coarsely-ground cornmeal instead. Don't use finely ground cornmeal or corn flour which have too fine of a consistency and will give the finished dish a pasty texture.Does cornmeal need to be Nixtamalized?
Actual cornmeal cannot be nixtamalized as it will just turn into slurry. If it's an option for you, maybe go in with a group and order a large sack of corn, then split it up and process it for yourself at home. And now, here are some recipes.Are cornmeal and polenta the same?
Polenta and cornmeal are almost exactly the same product, except for one thing: the consistency of the grain. Polenta is much more coarsely ground, which makes the end product less mushy, and it has a little more bite to it than cornmeal.How do you Nixtamalize cornmeal?
Nixtamalizing dried corn kernels is quite easy to do at home. You measure the corn, calcium hydroxide, and water; boil; let it sit; then drain and rinse the corn. This corn, now called nixtamal, is good to go for grinding into a paste/dough or \u201cmasa\u201d for tortillas or tamales, or for using whole in stews like posole.Perfect Polenta - How to Make Soft Polenta
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Answer 2
I am italian and it is the first time that I hear about nixtamalized cornmeal (there is not even a real translation to nixtamalize). But I can assure you that you can use different mix of flour to make polenta, after all it's a peasant food and it was done with what was available. more than flour, however, I think it is cooking that make various polenta dishes. For example I really like grilled polenta which can also be made with polenta made from the day before.
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