As someone who writes about Italian food, I pride myself in knowing, and understanding, Italian ingredients. But when it comes to polenta, I’ve been remiss. I did not grow up eating polenta; … ...

In a bowl large enough to hold all the ingredients, whisk the flour, cornmeal, sugar, baking powder, baking soda, and salt to blend them. 3. In another bowl, whisk the eggs.

Mill built by Pilgrims still producing old-fashioned stone-ground cornmeal MORE THAN 300 YEARS. ED: AND IT ALL STARTS WITH CORN AND A REALLY HEAVY GRANITE WHEEL FROM FRANCE.

Stone-ground cornmeal retains the hull and germ of the grain, which gives it a pleasing texture and corn flavor when cooked. Many recipes call for coarsely ground cornmeal when making polenta, but ...