Comments on: Soft Polenta: Soaked, Nixtamalized and Delicious

By: KimiHarris

KimiHarris — Tue, 22 Jun 2010 15:38:32 +0000

I am fairly certain that it lasts indefinitely.

By: Easter

Easter — Tue, 22 Jun 2010 15:11:26 +0000

can you save lime water after it is mixed.

By: John

John — Wed, 24 Mar 2010 20:50:00 +0000

Some of you folks are confusing pickling lime with the green, citrus fruit. Pickling lime is a food-grade, edible chemical (Calcium hydroxide). It’s a white powder.

Although it has the same name, it’s not the same thing as the green citrus fruit that’s used in pies, etc. They’re two completely different things that happen to share the same name. : )

By: Cathy Backus

Cathy Backus — Tue, 02 Mar 2010 19:10:43 +0000

Hi, just curious. Why do you have to add vinegar after using the lime?

By: Michelle

Michelle — Wed, 20 Jan 2010 01:35:46 +0000

I just purchased some of the Mrs. Wages picking lime off the internet. It is a powder form. How much do you use of the powder? You said in the recipe an inch-worth. And Nourishing traditions says something similar. Just wondering how to use the powder. Any help would be appreciated! Thank you.

By: Gretchen Camilleri

Gretchen Camilleri — Sat, 21 Nov 2009 18:13:46 +0000

Hi, I just made cornbread and polenta and used pickling lime as recommended in Nourishing Traditions, without rinsing it off.
I did taste some of the corn before baking it and one night this week I developed croup. Was this from the pickling lime? I’ve heard it can cause respiratory problems. I was planning on serving this to company and now I’m nervous. Any help or answers??

By: mirna

mirna — Sun, 15 Nov 2009 04:30:08 +0000

can i use fresh lime instead?
thank you!

By: KimiHarris

KimiHarris — Thu, 07 May 2009 20:15:45 +0000

Eileen,

Sorry I never responded to you! I just rinse the lime down my pipes. I sure hope it’s okay!
I think you may just want to use the lime once. It’s very inexpensive anyways.

Ruth,
You can substitute Masa Harina for many recipes (though I recommend Organic as most unorganic corn is GMO corn), but I don’t know if it would for polenta bececause masa harina is very finely ground, while polenta is coarsely ground. Hope that helps!

By: Ruth

Ruth — Thu, 07 May 2009 20:11:40 +0000

Hi! I have enjoyed looking around your blog, very detailed instructions and great pictures. I would like to know if I could substitute Masa Harina (and bypass the soaking process) in this recipe for polenta. Thank you!

By: Eileen

Eileen — Tue, 05 May 2009 04:39:09 +0000

Thank you for explaining the process, but I’m now wondering if you can “reuse” the lime by adding more water for a second batch? Or might that be too weak? Also, how do we dispose of the lime itself — is it OK for kitchen pipes or should it be thrown out in the garbage?