"Our polenta is made from a unique open-pollinated yellow flint variety, for which we have hand selected seed over several years. With a noticeable sweetness, this coarsely ground cornmeal makes delicious porridge."
Cooking Instructions: In a heavy-bottomed pot, whisk together 2 cups of polenta, 2 teaspoons kosher salt and 8 cups boiling water (or combination of water and milk, or stock) over medium-high heat. Continue whisking as mixture comes to a boil and begins to thicken. Turn heat to low and switch from a whisk to a wooden spoon. Stir every 10 minutes or so, for about 40 minutes, adding a splash of water as necessary to keep polenta from thickening too much. If you find the polenta is sticking to the bottom of the pan, remove from the burner and let sit a few minutes. Scrape the bottom of the pan, stirring to incorporate, and return to heat. It may take as much as 2 cups more liquid to achieve a smooth, pourable consistency. Stir in a few tablespoons of butter if using, taste polenta for salt and add pepper to taste. Stir well, cover and keep warm for up to 30 minutes.
Grain type: Open Pollinated Yellow Flint Corn (processed in a facility that handles wheat) grown on our farm in Ridgeway, WI
Best within 3 months - refrigerate or freeze for longer storage.