Organic Wapsie Valley Cornmeal (fine grind)

So many uses in a variety of baking recipes. I use it most when making homemade pizzas. Learn More About the Product Also called corn flour and, in Northern Italy, when boiled called polenta, cornmeal is used for everything from baby food, tortillas and corn bread. I use it most underneath my pizza dough on the counter, when rolling it, and on my pizza peel to get the finished pizza to roll smoothly off and onto the pizza stone. This heirloom variety is beloved by chefs for it’s deep yellow color and red flecks and lots of flavor. Additionally, the corn is malted to create even more flavor and sweetness. The cornmeal is ground at Ground Up in Hadley, MA and grown in New Hampshire at Doo-be-doo Farm, in Lee. Cooking InstructionsTo make a basic polenta, use 4-5 cups of water (depending on desired texture) to 1 cup of cornmeal. Bring the water minus one cup to a boil in a saucepan. While your water comes to a boil, mix the reserved cup of room temp water with your cornmeal and a pinch of