Harina de Maíz [Recipe + Video] Dominican Cornmeal Porridge (2024)

FAQs

Is cornmeal and harina de Maiz the same thing? ›

Harina de maiz is the Spanish name for cornmeal. What is harina de maiz made from? Harina de maiz is made from dried corn kernels, ground to different consistencies.

The dietary fibre in cornmeal helps in improving bowel movements. Also, our stool becomes softened as water in the intestine gets absorbed due to dietary fibre. As a result, the stool passes smoothly due to water absorption. Thus, fibre-rich foods like cornmeal prevent constipation.

Jamaicans believe that porridge makes babies strong and healthy and, for adults, it serves as an affordable, hot, and hearty breakfast that fills you up and sustains you for many hours.

Call it cornmeal porridge, polenta, grits, cou cou, mamaliga, or l'escaoutoun; these cornmeal mushes are produced and consumed in hundreds of ways in their respective regions. Some are sweet, some are savory, and some are both.

Cornmeal vs Masa

The process of nixtamalization gives masa harina a savory flavor that you won't find with cornmeal. You can use cornmeal to make cornbread or pancakes, but stick with masa harina to make tortillas and tamales, otherwise they won't have the signature toasted corn flavor you expect.

Cornmeal, on the other hand, hasn't been treated and is simply finely ground kernels. While it tastes good, you can't mold it like you can masa harina, and it doesn't work well in making tortillas on its own. You can use cornmeal in lieu of masa harina, but to do so you have to blend it with flour.

Additionally, overconsumption of processed foods like cornmeal can lead to health issues such as high blood pressure and diabetes. It is important to have a balanced and varied diet to ensure adequate nutrient intake and maintain overall health.

Corn meal is prepared as a porridge, used in pancake batter, or used to make cornbread. Corn meal has a glycemic index between 68-70. It is at the cusp of moderate to high GI, and it will likely increase your blood sugars.

Yes! Corn is generally okay to consume on a kidney-friendly diet. Due to phosphorus content, remember to pay attention to portion sizes and consider what form of corn you are consuming.

The trick is cooking it for a sufficient amount of time (most people don't). You must allow the cornmeal to swell and become fully cooked. That way, you emphasize the sweet corn flavor; uncooked cornmeal has an unpleasant bitter taste.

What is cornmeal called in Africa? ›

Ugali, a basic staple eaten across several African countries only differs in name and consistency (hard or soft). While in some English speaking countries cornmeal is also called posho, it is under different aliases with the most notable ones being fufu from West Africa and ugali as it is called in Kenya and Tanzania.

It is a fact that cornmeal is calorie dense. In fact, one cup(122 grams) of corneal (yellow whole grain) contains about 442 calories. So when used properly, cornmeal products such as porridges and turn cornmeal can be used to bulk up. However, I see where you are not putting on any weight.

It is known as simply "porridge" or, more commonly in the United States and Canada, "oatmeal". In the US, oat and wheat porridge can both be called "hot cereal". Rolled oats are commonly used in England, oatmeal in Scotland and steel-cut oats in Ireland.

It is therefore safe for those with gluten intolerance and celiac disease. As you have also mentioned, cornmeal can help to keep you full and can be good for the bowels. I must tell you that, like many Jamaicans, I grew up eating cornmeal porridge and I think it was good for me as a child and even now as an adult.

Cornmeal porridge - a popular meal served for breakfast in Jamaica and Southern Africa. Cou-cou - part of the national dish of Barbados, "cou-cou and flying fish".

In Mexico, very finely ground cornmeal is referred to as corn flour. When fine cornmeal is made from maize that has been soaked in an alkaline solution, e.g., limewater (a process known as nixtamalization), it is called masa harina (or masa flour), which is used for making arepas, tamales, and tortillas.

Harina de maíz is a creamy Dominican cornmeal-based porridge-like dish made with its namesake main ingredient: cornmeal. It can be served as a dessert, or as breakfast or dinner. It's a favorite of children and grownups and – better yet – it is quick, easy, and inexpensive.

Corn flour and cornmeal can be used interchangeably in recipes, but know that using one for the other will yield a slightly different result. For example, if you're making pancakes or muffins, using cornmeal in place of corn flour will give them a grittier texture.

There are some additional foods you can use in place of cornmeal. If you don't have any of the options above, you can consider ground oats, masa harina, bread crumbs, ground flaxseed, polenta flour, smashed cornflakes, homemade cornmeal, or hominy grits.