WHAT IS STONE GROUND CORNMEAL RECIPES
BASIC POLENTA RECIPE - NYT COOKING
Polenta is basically cornmeal mush, and it can be made with any kind of cornmeal, ground coarse, medium or fine. (You don’t need bags marked “polenta.”) As with most ingredients, though, the better the cornmeal you start with, the better your result in the kitchen. The trick is cooking the polenta for a sufficient amount of time. You must allow the cornmeal to swell and become fully cooked. That way, you emphasize the sweet corn flavor and don’t end up with something bitter and lame. Yes, it takes a long time. But it’s worth it — and you can fry the leftovers tomorrow night in a snap.
Provided by David Tanis
Total Time 1 hours
Yield 6 servings
Number Of Ingredients 4
Steps:
- For firm polenta use 4 cups water; for soft polenta use 5 cups water. Bring water to a boil in a medium-size heavy sauce pan over high heat. Add 1 teaspoon salt. Pour cornmeal slowly into water, stirring with a wire whisk or wooden spoon. Continue stirring as mixture thickens, 2 to 3 minutes.
- Turn heat to low. Cook for at least 45 minutes, stirring every 10 minutes or so. If polenta becomes quite thick, thin it with 1/2 cup water, stir well and continue cooking. Add up to 1 cup more water as necessary, to keep polenta soft enough to stir. Put a spoonful on a plate, let it cool, then taste. Grains should be swollen and taste cooked, not raw. Adjust salt and add pepper if you wish.
- For firm polenta, lightly butter a baking sheet or shallow dish, approximately 8 1/2 by 11 inches. Carefully pour polenta into pan. Using a spatula, spread polenta to a thickness of 3/4 inch. Cool to room temperature to allow polenta to solidify. Cover and refrigerate for up to 3 days. For soft polenta, add 6 tablespoons butter to pot and stir well. Serve immediately or transfer to a double boiler set over low heat, cover and keep warm for up to an hour or so. (Or set the saucepan in a pot of barely simmering water.) Stir well before spooning into low soup bowls. Sprinkle with Parmesan, if desired.
Nutrition Facts : @context http//schema.org, Calories 100, UnsaturatedFatContent 0 grams, CarbohydrateContent 21 grams, FatContent 1 gram, FiberContent 1 gram, ProteinContent 2 grams, SaturatedFatContent 0 grams, SodiumContent 62 milligrams, SugarContent 0 grams, TransFatContent 0 grams
CORNMEAL MOONSHINE RECIPE – HOWTOMOONSHINE
Make your own delicious spirits at home with this easy to follow step-by-step guide to cornmeal moonshine
Provided by Craft Stills
Number Of Ingredients 5
Steps:
- The first step is to gather all your equipment and ingredients. Start with a clean work area and clean equipment.
- Pour water into a large cooking pot and heat to 165°F. Once your water has reached 165°F remove your pot from heat.
- Add in your crushed corn, stirring well for 3 to 5 minutes to fully incorporate.
- Once the cornmeal has been incorporated stir for 30 seconds every five minutes. You will notice your mash is taking on a ‘gel’ like texture. This is a sign the enzymes are being broken down.
- Monitor the temperature of your mash. Once it reaches 152°F you are ready to add the barley. Stir for 1-2 minutes and put the lid on the pot to rest for 90 minutes.
- When your mash is almost finished resting (around the 75 minute mark) it is time to make your yeast starter.
Nutrition Facts : ServingSize , Calories
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