Creamy Corn Tamales

TO PREPARE THE TAMALES:
Soak dried corn husks in hot water 2 hours or overnight. Drain husks on paper towels. Cut a few moistened husks into 6x1/4-inch strips.

Melt butter in heavy large skillet over medium heat. Add grits and cook until golden, about 4 minutes. Add corn and its juices, milk, salt, pepper and sugar. Simmer until mixture is thick as oatmeal, about 7 minutes. Set aside to cool slightly. Stir in baking powder. Cover and refrigerate.

TO WRAP THE TAMALES:
Spread 1 or 2 whole husks lengthwise on counter with narrow end pointing away from you. Spread about 2 1/2 tablespoons filling down center, leaving about 2 inches bare at top of husk. Fold sides over, then ends to enclose filling. Tie tamale closed using 6-inch husk strips. Repeat with remaining husks, filling and strips.

TO COOK THE TAMALES:
Add enough water to large pot to come 1 inch up sides. Cover bottom of steamer basket with remaining corn husks. Arrange tamales upright and in layers in steamer basket. Cover pot and bring water to boil. When water begins to boil, place steamer basket with tamales into pot. Reduce heat to low. Cover and steam tamales, checking water level occasionally, about 1 hour. Remove basket from pot and let rest 10 minutes.

Transfer tamales to platter and serve hot with salsa and sour cream.

Copyright 2000, Susan Feniger and Mary Sue Milliken, all rights reserved.