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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?

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  1. monavano RE: cloudship Sep 14, 2013 08:21 AM

    Mortar and pestle?
    I generally use Bob's Red Mill polenta because I don't have the patience for long cooking stuff!
    How about a slow cooker? I remember seeing Meissa D'Arabian doing this recipe:

    1. r
      rainey RE: cloudship Sep 14, 2013 09:46 AM

      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.

      1. kitchengardengal RE: cloudship Sep 15, 2013 07:52 AM

        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.

        2 Replies
        1. re: kitchengardengal
          cloudship RE: kitchengardengal Sep 15, 2013 01:05 PM

          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.

          1. re: cloudship
            chefj RE: cloudship Sep 15, 2013 01:43 PM

            Why not use the Stone ground Meal for Cornbread or Jonny Cakes and buy some good quality, evenly ground, Polenta. Which is not particularity expensive.
            This way you will have the proper Product for each application and did not waste Money on a Tool you will never use?.

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