We’re milling fresh medium and coarse cornmeal as well as corn flour. What’s your favorite cornmeal recipes? Let us know in the comments below!
2 cups Nash’s corn meal
6 cups water
1 teaspoon salt
3 tablespoons butter or oil
Your favorite toppings
In a 6-quart saucepan, bring water to a boil. Add salt and gradually stir in corn meal. Reduce heat, stirring continually until mixture is thick and smooth. Blend in butter or oil, stirring with a metal spatula to scrape the bottom of the pan to prevent sticking. Continue cooking for 30 minutes, stirring frequently.
At this stage, you can add spices, herbs (such as parsley, thyme, basil, peppers, and green onions) and more salt to taste.
Grease a 13 x 9-inch pan. When the polenta is cooked, pour it into the pan and allow to rest for 10-15 minutes, or until firm. Add toppings, such as your favorite sauce, cooked vegetables, cheese, cooked ground meat, etc. If necessary, put into a medium oven for a few minutes to melt the cheese, or get up to temperature. Slice and serve.