Sheri visits her hometown of Boone to see the family mill passed down through generations. Out and about to explore the ingredient of cornmeal Sheri Castle makes a trip to her hometown of Boone to ...
MORE THAN 300 YEARS. ED: AND IT ALL STARTS WITH CORN AND A REALLY HEAVY GRANITE WHEEL FROM FRANCE. HERE’S DOUG MEEHAN WITH TONIGHT’S MADE IN MASS. DOUG: KIM, HOW MUCH DID YOU SAY THAT THING WEIGHS? >> ...
Slowly does it in this wintry world. That's why I like making polenta: stirring the pot is meditative and warming and allows the cornmeal to swell and fully cook, opening up the sweet corn flavor.
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