Organic Wapsie Valley Cornmeal (fine grind)
So many uses in a variety of baking recipes. I use it most when making homemade pizzas.
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Also called corn flour and, in Northern Italy, when boiled called polenta, cornmeal is used for everything from baby food, tortillas and corn bread. I use it most underneath my pizza dough on the counter, when rolling it, and on my pizza peel to get the finished pizza to roll smoothly off and onto the pizza stone.
This heirloom variety is beloved by chefs for it’s deep yellow color and red flecks and lots of flavor. Additionally, the corn is malted to create even more flavor and sweetness. The cornmeal is ground at Ground Up in Hadley, MA and grown in New Hampshire at Doo-be-doo Farm, in Lee.
To make a basic polenta, use 4-5 cups of water (depending on desired texture) to 1 cup of cornmeal. Bring the water minus one cup to a boil in a saucepan. While your water comes to a boil, mix the reserved cup of room temp water with your cornmeal and a pinch of salt. Slowly add the cornmeal mixture to the boiling water while stirring; continue to stir as mixture thickens, or about 2-3 minutes. Turn heat to low and cook for up to 45 minutes, stirring occasionally. You can add a bit of water to thin it out as needed, if mixture is thickening up before tasting totally done. Add a few tablespoons of butter or olive oil, freshly grated parmesan if desired, stir well, and serve immediately.