Cornmeal

Cornmeal

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From
Encyclopedia of Food and Cookery

Cornmeal (polenta) is important in the cooking of the southern USA and of northern Italy, where it is called polenta. The meal may be yellow or white, and is processed in one of two ways: old-style stone-ground, in which some skin and most of the germ are retained, and modern-style steel-milled, in which skin and germ are almost entirely removed.

Stone-ground cornmeal is softer in texture and is superior in nutrition and flavour, but does not keep so well. It should be stored in the refrigerator. Steel-milled cornmeal can be kept on a shelf in an airtight container.

See also Polenta.

Ingredients

Quantity Ingredient
see method for ingredients

Method

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