Stone Ground Polenta
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?
Did you have any leftovers? Did there seem to be less of the hard stuff in what sat longer? If so, I'd either cook it longer next time or precook it, let it rest and warm it for serving.
Did you float off the chaff before cooking the grits? When I use locally stone ground grits, I stir them a bit in a pan of water, and let the bits of hull float to the top. Pour or skim the floaty bits off, drain, and refill with the proper proportion of water to corn.
Depending on the corn, they may take several hours to cook. The dent corn grits I bought from a local farmer took two sessions and over four hours to soften up.
I did not. I never knew you had to - I will try that.
The rest of the cornmeal cooked well. In fat I almost think it overcooked, it was just those hard bits.
I might break down and buy a mortar and pestle. Will probably never use the thing again, but at least it will look neat on top of the refrigerator.