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Stone Ground Polenta


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Home Cooking Polenta

Stone Ground Polenta

cloudship | | Sep 14, 2013 08:11 AM

I picked up some real stone ground cornmeal a couple of weekends ago. Real stuff, from a gristmill in Sandwich, MA.

I tried making polenta with it twice. Let the stuff cook a good couple of hours, and it still turned out to have these unappetizing hard bits in it. The flavor itself was incredible - so much more tastier than store bought. But how do I get rid of those bits? I could try sifting it and grinding the remaining larger stuff, but something tells me it is not the size of the pieces. Just sifting them out produces more of a corn flour that doesn't seem to make as good a product. Any ideas?