Magazine article Sunset

Masa Master

Magazine article Sunset

Masa Master

Article excerpt

* At his signature restaurant in Denver, Kevin Taylor puts a delightful twist on polenta. It's made with ground corn, all right, but in the form of masa flour, with the distinctive flavor of corn tortillas. Taylor sometimes serves the crusty, moist wedges with tiny roasted chickens to soak up the juices. But they also go well with a Denver favorite, green chili stew with pork.

Polenta Gratin

PREP AND COOK TIME: AboUt 50 minutes

MAKES: 18 triangles; 6 to 9 servings

1 cup low-fat milk

2 cups dehydrated masa (corn tortilla) flour

1 1/2 cups fat-skimmed chicken broth

1 can (8 oz.) tomato sauce

1 tablespoon butter or margarine

Salt and pepper

About 1 1/2 cups salad oil

1/4 pound gruyere or Swiss cheese, shredded

1/4 cup grated parmesan cheese

1. In a 4- to 5-quart pan, whisk milk into masa until smooth. Mix in broth and tomato sauce. Add butter.

2. Stir over medium-high heat until mixture is boiling and very thick, has turned slightly darker, and holds its shape when mounded, 4 to 5 minutes. …

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