(Gluten-free) Summer Squash over Corny Massa Poridge

   Scythrop Glowry on Jan 17 13:28:13

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1. Slice three summer squash , chop the spongy skins of two onions (having removed the papery part), and put all this into a non-stick frying pan with extra virgin olive oil to coat, a little water, a pinch of garlic or parsely-garlic, and a pinch of salt . Put a top on it and turn it up to medium-high.

2. While that is warming up, open one 15 oz can of sweet corn and slowly combine it with 1/2 cup of massa harina (massa flour) in a medium-sized sauce pan. Slowly add 1 cup of milk Stir all the lumps out and turn the heat up to medium-high.

3. When the summer squash starts sizzling, stir it and turn down the heat. Add a tad more water if necessary.

4. Stir the porridge constantly. Turn it down when it comes to a rolling boil. Menwhile, occassionally stir the squash. Cook porridge until thick like in the picture. Turn off both burners and serve.

(I broke this up into steps to make it easier to read, but it's more like one continuous, easy process.)

A little grape juice in a glass of water goes well with it. Some water with lemon or a glass of milk would also be complimentary. This recipe serves 2 with extra squash for a third person (who may not like massa flour porridge 😉). Each serving of porridge+squash is sufficient for a meal by itself.

The Massa Porridge

is very versatile.

You can make it with water, corn juice, milk, or who knows what else!

It goes well with butter and maple syrup.

It would probably be delicious with any sort of bacon and onions.

I like it best with canned corn in it, but the corn is not necessary.

The main thing to remember is simply that it's a 1:4 ratio of massa to liquid. One part massa, four parts liquid.

That makes a lot of porridge for just a little massa! It's a very frugal and easy-to-make food!

Tags: Gluten-free cooking with scraps onion skins