When it comes to corn chips, I am game for any color - yellow, white, or blue. Now, I have a valid reason to go blue. New research indicates that blue corn is more nutritious than its white counterpart.
Researchers from south of the Rio Grande have found blue corn to contain 20 percent more protein than white corn. Not only that, but blue corn also contains less starch and a lower glycemic index, meaning the sugar content of blue corn is absorbed by the body more slowly and provides a steady source of energy, with less chance of creating a blood sugar spike.
I often say, eat for color and now I know this approach to food applies to tortillas and chips as well.
Polenta is made out of course or finely ground yellow or white cornmeal. It was formerly known as a peasant food, but now has become rather an upscale meal. Many restaurants are serving it, and you can also find pre-made polenta in grocery stores.
Depending on how it's prepared, polenta can range from a spoonable mush like corn grits, to a thicker pancake-type consistency that is often grilled.
Cornmeal is an excellent source of iron, magnesium, phosphorus, zinc, copper, thiamine (Vitamin B1), riboflavin (Vitamin B2), niacin (Vitamin B3) and Vitamin B6. With all this goodness, it's definitely good for you.
My favorite kind of polenta is the thicker kind because, similarly to pasta, it has a pretty bland flavor, so you can flavor it up in millions of ways.
Want to know how I make it? Then read more