Cooked corn semolina

Cooked corn semolina is a versatile and nutritious ingredient, obtained from the fine grinding of corn kernels, which are then cooked until they reach a smooth and creamy texture. It is a staple food in many Latin American cultures and is widely used in the preparation of traditional dishes such as stews, side dishes, and desserts.

Origin: Corn semolina has its origins in the pre-Columbian civilizations of America, where corn was one of the most important crops. The practice of cooking semolina has endured over time, adapting to various local recipes.

Properties: Cooked corn semolina is rich in complex carbohydrates, making it a source of sustained energy. It also provides dietary fiber, B vitamins, and minerals such as iron and magnesium. Furthermore, it is a naturally gluten-free ingredient, ideal for people with gluten intolerance or sensitivity.

Synonyms in Spanish from Latin America: depending on the country, cooked corn semolina may be known as polenta (especially in countries with Italian influence), mazamorra (in regions of Colombia, Peru, and Argentina), or simply corn porridge in other places.