Description

This classic Italian staple of creamy, stone ground corn serves as the perfect base for rich and hearty sauces.

Great with braised meats and hearty stews, polenta is the ultimate comfort food.

To prepare: Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in 1 3/4 cups polenta. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add butter, stir until melted.


Homestead Gristmill's historic timber-frame mill was originally built circa 1760 in the Long Valley of western New Jersey. Water-powered mills such as this one once dotted the American countryside. In use for almost one hundred and sixty years until it closed in 1918, Homestead Heritage found the mill in 2000, neglected and in disrepair, and brought it to Texas, where it has found a new home and renewed life as a working building at Homestead Heritage. Given a new life as Homestead Gristmill, the mill is now open to the public year round, grinding fresh whole wheat flour and corn meal, much as it did over 230 years ago. In addition to three types of wheat and corn, they also grind oats, rye, spelt, rice, buckwheat and soybeans. They use the single-step process of grinding with natural granite stones which preserves the nutritional value of the grain.
 


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Polenta, Ground, 1 lb

$6.49

1 lb
This classic Italian staple of creamy, stone ground corn serves as the perfect base for rich and hearty sauces.

Great with braised meats and hearty stews, polenta is the ultimate comfort food.

To prepare: Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in 1 3/4 cups polenta. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add butter, stir until melted.


Homestead Gristmill's historic timber-frame mill was originally built circa 1760 in the Long Valley of western New Jersey. Water-powered mills such as this one once dotted the American countryside. In use for almost one hundred and sixty years until it closed in 1918, Homestead Heritage found the mill in 2000, neglected and in disrepair, and brought it to Texas, where it has found a new home and renewed life as a working building at Homestead Heritage. Given a new life as Homestead Gristmill, the mill is now open to the public year round, grinding fresh whole wheat flour and corn meal, much as it did over 230 years ago. In addition to three types of wheat and corn, they also grind oats, rye, spelt, rice, buckwheat and soybeans. They use the single-step process of grinding with natural granite stones which preserves the nutritional value of the grain.
 

Homestead Gristmill

Homestead Gristmill

Enjoy the wholesome taste of fresh-ground whole grains from Homestead Gristmill. Their historic timber-frame mill was originally built circa 1760 in the Long Valley of western New Jersey. In use for almost one hundred and sixty years until it closed in 1918. Homestead Heritage found the mill in 2000, neglected and in disrepair, and brought it to Texas, where it has found a new home and renewed life as a working building at Homestead Heritage. In 2000, they carefully dismantled and moved the mill to Texas. Now fully restored, complete with a handmade cypress overshot water wheel, Homestead Gristmill grinds fresh whole wheat flour and cornmeal daily.

 

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