3 C water
1 t salt
1 C Sunrise Flour Mill freshly milled whole wheat durum flour, or cornmeal, or a 2/3-1/3 mix of cornmeal and coarse corn grits.
Bring water to a boil.  Add salt and slowly add flour while stirring.  Continue to slow boil about 10 minutes, stirring constantly.  If all water isn’t absorbed by this time, reduce heat and simmer, stirring often.
When all water is absorbed and mixture is the consistency of a thick gruel, remove from heat and serve, or pour into small loaf pans and refrigerate.  Polenta will become firm.
When ready to serve, cut into 1/4 – 1/2 inch slices and sautee in a small amount of butter or oil.  Serve with salt & pepper as a side dish for a meal, or syrup for breakfast or a snack. Covered loaves keep several days in the refrigerator.

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