RCI-BV.008.0008.001
Blue Corn Atole
A River of Recipes: Native American Recipes Using Commodity Foods by the USDA Food Distribution Program on Indian Reservations, public domain government resource—original source of recipe
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultybeginner
Ingredients
- ⅓ cup
- 2 teaspoons
- roasted blue or yellow cornmeal4 teaspoons
- cinnamon and/or other spices can be added to taste1 unit
Method
1
In a medium saucepan, reconstitute the instant non-fat dry milk by whisking it together with 1 cup of cold water until fully dissolved and no lumps remain.
2 minutes
2
Gradually whisk the blue cornmeal into the milk mixture, stirring continuously to prevent clumping and ensure a smooth, even consistency.
3 minutes
3
Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring constantly to prevent the cornmeal from settling and scorching on the bottom.
5 minutes
4
Reduce the heat to medium-low and continue cooking the atole, stirring frequently, until the mixture thickens to a smooth porridge-like consistency.
8 minutes
5
Add sugar to taste and stir thoroughly until the sugar is completely dissolved into the hot atole.
2 minutes
6
Remove the saucepan from heat and allow the atole to rest briefly, then stir once more to ensure a uniform texture before serving.
2 minutes
7
Ladle the blue corn atole into warm mugs or bowls and serve immediately while hot, noting the characteristic blue-gray hue of the finished beverage.
1 minutes