Good to see grain corn being processed into food. Sweet corn has had all the attention, but grain corn keeps people alive since before colonial times. I really think grits are totally unnecessary. Nixtamalize corn and then grits becomes creamy like cream of wheat. Who enjoys flakes of pericarp of the corn kernel anyways?
@@theroaminghomesteaders would it work to run the grits back through the grinder for a finer grind? Just an idea. Anyway, I like making my polenta without the cheese and then putting it in a loaf pan to set up in the fridge. Later, I'll slice it up and fry it in more butter :).
I have done that in the past, but I'm dialed in on my grinder now that I get a fine grind to start with. Love that polenta though! Thanks for watching! :)
We have an antique corn sheller, but we often just do it by hand, just twist over a bowl. The decker corn sheller looks cool and a great price.
Yeah, I have given Decker shellers to other homesteaders as gifts. They really save you from blisters when shelling lots of field corn. :)
Good to see grain corn being processed into food. Sweet corn has had all the attention, but grain corn keeps people alive since before colonial times. I really think grits are totally unnecessary. Nixtamalize corn and then grits becomes creamy like cream of wheat. Who enjoys flakes of pericarp of the corn kernel anyways?
I don't really use the grits, though I do separate them and keep them in case of emergency! :p Thanks for watching and joining in!
@@theroaminghomesteaders would it work to run the grits back through the grinder for a finer grind? Just an idea.
Anyway, I like making my polenta without the cheese and then putting it in a loaf pan to set up in the fridge. Later, I'll slice it up and fry it in more butter :).
I have done that in the past, but I'm dialed in on my grinder now that I get a fine grind to start with. Love that polenta though! Thanks for watching! :)