General Discussion 3

On polenta types.

Papashaw | Jun 12, 201206:22 PM

I bought a cornmeal brand(some house brand or albers cornmeal, i think) which was degerminated and it had a sand texture before cooking and had a "cream of wheat" smoothness with visible soft grains in it:

I then bought "Bob's red mill corn grits or polenta" which was also degerminated and it had a strong corny smell, the texture before cooking was floury and speck of coarse grain, when cooked it looked like a pudding with no visible grain and was slightly bitter:

I prefer the smooth cream of wheat style of cornmeal over the corny and bitter corn grits, but what is the main difference in type, is the milling process different? are the corn picked at a different stage? are chemicals used in on brand or another? is the breed different?

Wooh, i really love my porridge!

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