CORNMEAL… THE NEW BREAD AND BUTTER

Cornmeal used to be relegated to the kitchen cupboard broken out only for porridge, dumplings and occasionally for baked goods. However, cornmeal is such a versatile and underutilized grain as it has so many other uses. In the United States, Southern Chefs use it as a coating for many fried foods. Cornmeal provides a welcomed crunch to many different fried and baked dishes such as fish, chicken even okra.

Cornmeal - a ground dried corn can be white, yellow, blue or red, depending on the color of the corn used, and can be ground coarse, medium or fine. Internationally cornmeal has been showcased as a side dish and has even appeared as the main course.

Did you know that...

In Mexico, hominy is ground to make masa, the dough for corn tortillas and tamales, and also for masa harina, a finely ground corn flour. In Salvador, cooks love pupusas, which resemble thick corn tortillas that are sometimes enclosed with cheese, meat or vegetable fillings. Similarly, in Venezuela and Colombia they make a flat corn cake that is split and stuffed called arepas. Italian cooking has given birth to Polenta which is a very refined variation of what Jamaicans like to call "turned cornmeal". Polenta can be served rolled, in squares, in triangles, creamy, fried, sautéed and baked.

With the cost of food slipping the way it is I love the fact that cornmeal is so versatile. It’s a kitchen staple getting its time to shine. It’s a low budget wonder and little can go a long way. It can be prepared quickly and easily and still be tasty, nutritious and very filling. Cornmeal can take many forms it can be a comforting bowl of cornmeal porridge, nostalgic piece of cornmeal pudding warm out of the oven, or a chic plate of creamy polenta with oxtail ragout. The real question is, can it bring out the foodie in you?

Cornmeal Crusted Tilapia served with Cheesy Polenta

Fish:

-2 tablespoons oregano

- 1 teaspoon dried thyme

- ¼ teaspoon black pepper

- ½ teaspoon salt

- ½ cup cornmeal

-1/2 cup all-purpose flour [divided]

- 1 large egg, lightly beaten

- 1 teaspoon Fish seasoning

-4 (6-ounce) Tilapia Fillets

- Cooking Spray

Directions:

1. Preheat oven to 350 degrees

2. Mix all the dried ingredients and place. Combine  2 tablespoons water and egg in a shallow dish. Place half of the flour in a shallow dish. Sprinkle fish with fish seasoning. Dredge fish in flour; dip in egg mixture. Place fish in cornmeal mixture, turning to coat.

3. Arrange fish on a baking sheet coated with cooking spray. Bake at 400° for 15 minutes or until done. Serve with sauce and polenta

Cheesy Polenta:

- 2 cups coconut milk

- 2 cups water

- 1 tsp salt

- 1 tsp Italian seasoning

- 1 tablespoon butter

- 1 cup cornmeal

- ¼ cup grated parmesan cheese

Directions

1. Combine coconut milk, water, salt and seasoning in a medium saucepan; bring to a boil.

2. Gradually add cornmeal, stirring constantly with a whisk.

3. Reduce heat to low, and cook 20 minutes, stirring frequently.

4. Stir in Parmesan cheese and butter.

Enjoy!

Tiffy B