Farmer’s Market Cornmeal – A Rare Favourite

I was so excited to see that cornmeal had returned to my favorite farmer’s table – an excitement that would quickly turn bittersweet.

I have become a giant convert to eating – and making – my own polenta (originally posted as Polenta – the Easiest Thing I’d Never Made).  My recipe has been tweaked since its early days (I’ll gladly share as I perfect it).  It’s now common that dehydrated products such as our own celery, onion and mushroom powders often sneak their way into the cornmeal bath that becomes a little log of heaven.  I also adore it because it is a natural pairing with our preserved tomato sauce and polenta shares my adoration with cheese.

It’s nearly perfect.

General consensus (on the blog, Facebook and in the Chef circles I have asked) is that the slower you cook it the better – I have yet to try the overnight method in a crock pot but boy I’m willing.  The general thought is that the slower it cooks, the creamier the final product (though you can make some tasty morsels in about 5 minutes if you’re in a pinch).

So I was thrilled that cornmeal was back at our market.  It generally arrives late winter – once the corn has dried and the farmer has time to grind it but before seeding and prepping for spring arrives.  Once spring hits its stride, there’s simply no time to grind last years crops.

The 1-pound bags don’t last long.  The coarsely chopped meal barely resembles the yellow powder so commonly available in bulk bins.  It is this combination of texture and the size of the chunks (the larger the piece of dehydrated food, the more flavor it retains as a smaller percentage of its contents are exposed to the air which rob it of flavor) is simply the best cornmeal I’ve ever encountered (before finding it, I didn’t know there was such a category).

Farmers Market Cornmeal   A Rare Favourite Polenta

I had been waiting with eager anticipation for the start of this years cornmeal.  I arrived at the market late (so late that they were packing up).  This typically is a massive disadvantage as you miss on selection – but such is the requirements of life.

“Cornmeal’s here!” I could see both excitement and concern on the face of my friend Shannon who tends the co-op, “But this is it for the year.”

My head tried to catch up as I asked the details.  The grinder had broken and time had run out for processing for the year.  We all shared the disappointment (and a bit of self-depreciating humour at the fact that we were even mildly upset at the loss of something so small in the big picture of all that is going on in the world).

There was a silver lining – being last meant that everyone had their turn.  I was able to bring home the remaining 6 pounds (which will go surprisingly fast).  I was also offered whole corn if I could just find a way to process it and imagined returning home with bushels of dried cobs to the horror of all who love me for being just that crazy.  In the interest of my own sanity (and the fact that I couldn’t think of a connection with a grinder off-hand), I passed on the offer and have decided to make the most out of ‘my’ bounty.

Farmers Market Cornmeal   A Rare Favourite Polenta

It’s amazing to think how scarce some of our food actually is – and how involved people, machines and nature all are in bringing it to our tables.  Buying artisan-produced product like this has it’s downsides because of circumstances like this but it’s absolutely humbling to have connections directly to a source and a great reminder of the human connection involved in every meal that crosses our plate.  It’s tough to see that in a world of mass production – and it’s an inconvenience that only makes me want to make my polenta even better than it is now – after all, there’s probably about enough for 12 meals and it will go fast!


  1. That is a shame that you will not have your cornmeal for much longer….question for you…have you ever tried polenta for dessert?….drizzled with some local maple syrup?

    just thinkin’ you might enjoy it the way I do….

    • Kelly – I am short on cornmeal and getting MORE ideas for polenta…AHHHH! :)

      I have heard of polenta pie (stuffed with dry fruit and baked) but not like this…I bet it’s awesome… and you could cook dinner and desert at same time – in same pan :) WIll have to try..

  2. You totally need a grinder! Something like this will do course and fine! I inherited mine from my mother-in-law but would spend the $$ for it. Mother’s Day is coming….

    • Oh Diane….

      That is just dreamy.

      This is definately an item for our “country kitchen” (also known as our “farm kitchen” as we sometime call it). It’s a mythical place that one day may become reality but that’s simply dreamy!

      Right now we’re in a beautiful urban loft-type apartment. Lots of space – and one closet. Not that I’d want to hid something so pretty but my existing 2×2 foot counter would struggle to hold it and let me cook. :)

      DO you use it a lot?

  3. Ahh Good Ol’ Henry Hershberger and his infamous cornmeal! That stuff is pure gold! It is the small simple pleasures in life that keep my heart tickin’


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