True Grits the O'odham Way:
4 cups of water to 1 cup of parched pima corn grits. Bring to a rapid boil, stirring frequently. Reduce heat to low, cover and simmer until tender (15 minutes). Remove from heat and let stand (covered) for 5 minutes.
Add salt, pepper, butter to taste.
great with chile tepin or crushed red chile.
Basic Corn Meal Mush Recipe:
Place 4 cups of water and 1 cup of Parched Pima Cornmeal in a saucepan. Bring to a boil, reduce heat and simmer, stirring frequently until the water is almost absorbed and the cornmeal fluffs up. Remove from heat and let sit covered for a few minutes. Serve with salt, butter to taste.
Mix 3 parts water to 1 part polenta and bring to a slow boil - stirring frequently. Remove from heat and pour in a shallow pan, cool and refrigerate overnight. Cut into squares and fry on a cast iron skillet or cook on a cookie sheet your grill. Makes a great breakfast! Top with salt and pepper, salsa or maple syrup!
The parching adds a delicious flavor to this polenta. Coarse Grind Stone Milled Whole Grist Parched Pima Corn Polenta Sifted - hand selected and hand processed from our corn crops.
Makes 4 to 6 servings
2 tsp butter
1 cup Ramona Farms Parched Pima Corn Flour
1 cup milk
1 egg beaten
1/3 cup vegetable oil
2 to 4 tablespoons organic agave nectar, to taste
1 cup Ramona Farms White Sonora Wheat or Whole Wheat Flour
3 tsp. baking powder at sea level (reduce amount by 1/4 tsp at 5000 feet and by 1/2 tsp at 10,000 feet)
Preheat oven to 400 degrees. Butter the bottom & sides of an 8 inch round pan
In a medium sized mixing bowl combine corn flour, milk, egg, oil and agave. In a separate bowl mix together wheat flour, baking powder and salt.
Make a well in the middle of the wheat mixture and pour in the moist corn mixture. Fold the ingredients together until well combined. Scrape batter into prepared pan and bake on the middle rack of the oven for 20 to 25 minutes until a toothpick or knife inserted in the center of the cornbread comes out clean. Cut into wedges and serve warm.
Ramona Farms Blue Corn Pancake Recipe
1 cups Ramona Farms Blue Cornmeal
1 cup Ramona Farms Pima Club Wheat All Purpose Flour or White Sonora Wheat All Purpose Flour
2 Tbs. baking powder
Sift dry ingredients together into mixing bowl
1 cup evaporated milk
1 cup water
2 eggs, beaten
cup vegetable oil
2 Tbs. Agave syrup or Mesquite Flour
Mix eggs, milk, water, syrup and oil into a bowl then pour into dry mix
Stir with spoon until it becomes a smooth batter
Pour cup of batter onto a hot lightly greased griddle over medium heat.
Turn pancakes when bubbles appear on surface and bottom is lightly brown Pancakes should be dry and fluffy on the inside.
Makes about 10 6 in. diameter pancakes.