Cornmeal–
Cornmeal is a coarse flour made from dried corn. It can be ground to different consistencies such as fine, medium, and coarse. Each type has different uses in the kitchen.
Cornmeal has many uses but is popular used in baked goods and frying, as well as famously, polenta.
Blue cornmeal, yellow cornmeal, white cornmeal
Store cornmeal in a cool, dry area. Once the package is open you need to store the cornmeal in an airtight container or ziplock bag to prevent insects, they love cornmeal. To make your cornmeal last longer keep it in the refrigerator or freezer.
Iron, Phosphorus, folic acid, thiamine, riboflavin
Cornmeal Mush can be made for breakfast, similar to cream of wheat. It can also be made mashed potato style, adding a little salt and butter.
Polenta is a popular Italian side dish that is also a perfect accompaniment for sopping up delicious barbecue flavors off of a plate. See below for a link to a basic polenta recipe.
Farm fresh cornmeal gives a nice texture to the edge of this soufflé, which blends nicely with the granular texture of freshly grated Parmigiano-Reggiano. The spinach is able to shine through the light and airy makeup of the dish.
Wondering what to do with that cornmeal? Here is a simple side dish that goes great with those Springdell meats! Giada’s recipe for making polenta is good. If you have the time, cooking the polenta for a bit longer than the designated 15 minutes is even better in my opinion (adding a little extra water as needed). Either way, good stuff! It’s pictured here with Springdell BBQ Beef Brisket.
This was my first run out with this one. Gruyere cheese is quite yummy with the polenta and the sweet potato. hope you think so, too!
