We grow heirloom varieties of Flint and Dent corn for cornmeal, corn flour and polenta. We have a small stone mill and grind fresh each week during the late fall and winter.
Polenta is generally made from flint corn. It has a higher percentage of the hard starches. Cornmeal is made from dent corn varieties and has more of the softer starches. We use polenta for corn bread, it just has a hardier texture. We also make polenta from our cornmeal, but it is a softer version.
Heirloom corns have been grown for eons for flavor. Several varieties we grow have direct lineage from Native American tribes.
Commercial milling removes the most nutritious part of the corn, the germ. We simply grind it, and sift out some of the larger particles. All the amazing oils and flavors remain intact. We recommend storing in the freezer.
BASIC STOVETOP INSTRUCTIONS
· USE 4 PARTS LIQUID TO 1 PART FRESH GROUND POLENTA. (LIQUID CAN BE WATER, MILK, BROTH, OR A COMBO OF YOUR CHOICE)
· BRING LIQUID TO A BOIL.
· SLOWLY ADD POLENTA WHILE WHISKING TO AVOID CLUMPS.
· STIR & COOK AT A LOW BOIL FOR ABOUT 45 MINUTES UNTIL DESIRED THICKNESS. SEASON WITH SALT AND MAKE ANY DESIRED ADDITION (BUTTER, CHEESE, BACON, HERBS, SAUTEED VEGGIES OR GREENS, CINNAMON & SUGAR, ETC).
POLENTA WILL SET UP IF COOLED IN A SHALLOW DISH THEN IT CAN BE SLICED IF YOU WOULD LIKE TO PAN FRY.
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