Forms: grits, polenta, cornmeal, cornstarch, masa harina, hominy, flour, popcorn, dried pasta, puffed
Appearance: can be white, yellow, or blue. Grits, polenta, and cornmeal can be ground to consistencies ranging from fine to coarse.
Aroma: anything less than a sweet, fresh aroma likely indicates rancidity
Taste: corn products should taste like corn
Uses: thickener, tortillas, cornbread, polenta, grits, posole, chips
Notes: Coarse, stone-ground corn products such as grits and polenta take longer to cook, but their flavor is incomparable.
Here are some recipes that include this ingredient
