Guest guest Posted January 10, 2009 Report Share Posted January 10, 2009 3 cups of popcorn (organic is best, of course!) 6 cups of water 2 heaping teaspoons of pickling lime (available on www.amazon.com) Combine above ingredients in a large stainless steel or enamel pot. Bring to a boil and boil, covered, for an hour. Add more water if necessary. Let cool another hour. Rinse well, rubbing kernels between your hands until the skins are mostly off and the water runs clear. Grind in a grain mill that handles wet stuff to a coarse grind. If you don't have a grain mill, a food processor might work, pulsing small amounts at a time. Bring 2 cups of salted water to a boil. Add 3/4 cup ground popcorn (nixtamal now). Cook while stirring until thick. Serve with butter. Yum! OK, actually this is how I make grits these days. They are delicious. Germ is not removed, just the indigestible outer skin, and lots of calcium is added as well as making other vitamins more available. 3 cups of popcorn makes 8 cups of nixtamal, for around 18 cups of grits, if you don't put too much in your soup. It's also really good added to soups, especially bean soup. Nobody will be able to guess your secret ingredient. Quote Link to comment Share on other sites More sharing options...
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