Print Recipe

Corn Tortillas made with Polenta


  • 1 cup polenta
  • 1/3 cup corn meal
  • 1/2 cup water
  • 1 tablespoon olive oil plus some more to cook the tortillas
  • wheat flour to adjust the consistency and knead
  • a pinch of salt


  • In a medium bowl, mix together polenta, corn meal and hot water until thoroughly combined. Turn dough onto a clean surface and knead until pliable and smooth. If dough is too sticky, add some wheat flour. Cover dough tightly with plastic wrap and allow to stand for 30 minutes.
  • Preheat a cast iron skillet to medium-high. Divide dough into 9 equal-size balls. Using a tortilla press, a rolling pin, or your hands covered in flour, press each ball of dough flat. In order not to break the dough make sure to coat the each ball with white flour (this is extremely important!)
  • Immediately place tortilla in preheated pan and allow to cook for approximately 1 minute, or until browned and slightly puffy.
  • Turn tortilla over to brown on second side for approximately 1 minutes, then transfer to a plate. Repeat process with each ball of dough. Keep tortillas covered with a towel to stay warm and moist until ready to serve.