Copyright 2010 by Paula Wolfert
Edited and reprinted by Permission From Corn Couscous with Lamb and Vegetables a recipe by Paula Wolfert.
Couscous made with corn grits rather than semolina is known as baddaz in southwestern Morocco, and it is becoming very popular all over the country. The corn grits are not washed before the first steaming. You will need three to four times more broth to moisten this couscous and it will take twice as long to cook. On the other hand, it is absolutely wonderful. Moroccans say you can’t stop eating it!
1-1/2 pounds of Bob’s Red Mill corn Polenta (Grits)
3 Tbsp Argan Oil (Culinary grade-available online, or Extra Virgin Olive Oil
2 cups meat, poultry or vegetable broth
Place a NewClay Pottery Large Colander, or a metal couscous top over a tall pot of water (3 qt. saucepan works admirably). Before boiling, place a rolled strip of foil around the top of the pot to secure and seal between the colander and the pot.
Start the heat to bring the water to the boil.
In a wide bowl, toss the grits with 3 tablespoons argan oil (extra virgin olive oil can be used but will have less flavor) and then work in 3/4 cup cold water. Ten minutes later moisten with another 3/4 cup water.
Add the corn grits to the colander by handfuls, cover, and steam for 45 minutes. Check occasionally to make sure pot doesn’t boil dry.
Turn steamed cornmeal into a wide shallow bowl; gradually moisten with 3 cups cold water. Use a long pronged whisk to break up clumps. Return to the colander and steam for another 45 minutes. It will easily triple in volume.
Place the corn couscous into a serving dish and moisten with 2 cups of broth and a little butter or smen, if using. Use a long wire whisk to smooth out the lumps.
The dish can be refrigerated for a couple of days and reheated (preferably steaming to warm).