page_title: Cornmeal
section_title: South America
hierarchical_section_title: Cornmeal / Regional usage / South America
caption_attribution_description: Grindstones inside Mingus Mill, in the Great Smoky Mountains of North Carolina. Corn is placed in a hopper (top right) which slowly feeds it into the grindstone (center). The grindstone grinds the corn into cornmeal, and empties it into a bucket (lower left). The grindstones are turned by the mill's water-powered turbine.
context_page_description: Cornmeal is a meal ground from dried maize. It is a common staple food, and is ground to fine, medium, and coarse consistencies, but not as fine as wheat flour. In Mexico, very finely ground cornmeal is referred to as corn flour. When fine cornmeal is made from maize that has been soaked in an alkaline solution, e.g., limewater, it is called masa flour, which is used for making arepas, tamales and tortillas. Boiled cornmeal is called polenta in Italy and is also a traditional dish and bread substitute in Romania.
context_section_description: Fubá - Brazil
  Masarepa - Soaked and cooked corn, ground fine into a flour, used in Venezuela and Colombia to make arepas and empanadas.
  Polenta - a typical dish in many countries, including Argentina, Brazil, Paraguay and Uruguay.
caption: Grindstones inside Mingus Mill, in the Great Smoky Mountains of North Carolina. Corn is placed in a hopper (top right) which slowly feeds it into the grindstone (center). The grindstone grinds the corn into cornmeal, and empties it into a bucket (lower left). The grindstones are turned by the mill's water-powered turbine.
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