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Cornmeal
Ground dried corn. Used to make grits, polenta, and cornbread. Very filling and inexpensive. The same basic ingredient goes by different names depending on how finely it's ground.
How to use it
- For grits or polenta: use about 4 cups of water per 1 cup of cornmeal. Bring water to a boil, pour in cornmeal slowly while stirring, then reduce heat and cook 15-20 minutes, stirring often, until thick.
- Add butter and salt at the end. Cheese stirred in at the end makes a big difference.
- Coarse-ground cornmeal makes chunkier grits. Fine-ground makes smoother ones. Either works.
Storage
- Keeps in a sealed container in a cool, dry place for up to a year.
- Whole-grain cornmeal can go rancid faster - store it in the fridge or freezer if you won't use it quickly.