@FBM,
I like grits, haven't cooked them in a while. Also like polenta, haven't cooked it in a while. Hmmm. And, I need to play more with masa, as in pupusas:
I copied this from Saveur.com -
Masa Cakes with Spicy Slaw (Pupusas con Curtido)
These stuffed corn-masa cakes are the national dish of El Salvador.
1⁄4 cup distilled white vinegar
1 1⁄2 tsp. sugar
1 tsp. oregano
2 chiles de árbol, crushed
1⁄2 large carrot, peeled and grated
1⁄2 yellow onion, thinly sliced
1⁄4 head green cabbage, shredded
Kosher salt, to taste
2 cups masa harina
16 oz. grated Monterey jack
1. Combine vinegar, sugar, oregano, chiles, carrots, onions, and cabbage in a bowl. Season with salt; toss; let chill.
2. Put masa harina and 1 3⁄4 cups water into a bowl; stir to form a dough. Pinch off a 1 1⁄2-oz. piece of dough; roll it into a ball. Pat dough into a thin disk. Squeeze 1 1⁄4 oz. cheese into a ball. Press cheese into center of dough; cupping dough, stretch edges of dough around cheese and seal. Pat dough to form a 3 1⁄2"-wide disk. Repeat to make 12 pupusas in all.
Heat a 12" nonstick skillet over medium-high heat. Working in 3 batches, cook pupusas, turning, until golden, 10–12 minutes. Serve hot with slaw.
What's keeping me? I even have all the ingredients.
