While waiting for the water to boil, whisk together fine and
coarse cornmeal in a bowl and set aside.
I used locally ground
coarse cornmeal in my bread which is sweet and slightly crunchy and delicious.
Not exact matches
To make crust
in a food processor: Process flour,
cornmeal, salt and butter on / off until
coarse crumbs form.
There are choices when it comes to the type and texture of
cornmeal (a
coarse flour) used
in these Blueberry Cornbread Muffins.
Place 4 1/2 cups pretzels
in a food processor and pulse until texture resembles
coarse cornmeal.
Arabic food stores sell
cornmeal in various grades, but plain or
coarse polenta is what I use for these cookies, not fine.
Blend
in a mixer until dough resembles
coarse cornmeal.
Combine flour,
cornmeal, butter, and 1/2 teaspoon salt
in a food processor; process until the mixture resembles
coarse meal.
Toss the butter
in the flour mixture then using your fingers or a pastry cutter, cut the butter into the flour until it resembles
coarse cornmeal with a few larger pieces of butter.
You might be surprised to find
cornmeal in biscotti, but its pleasantly
coarse texture blends seamlessly with chopped almonds and smooth white chocolate.
Cut
in a 1/4 cup butter until mixture resembles
coarse cornmeal; stir
in 1 egg to form smooth dough.
While cooling, grind the rice
in a blender so it is
in fine pieces (think
coarse cornmeal).
Around 2 tbsp
coarse polenta or
cornmeal Extra virgin olive oil 1 dough ball at room temperature and 2 - 3 tbsp tomato sauce Half a 125g ball buffalo mozzarella, drained and torn into pieces 3 pieces marinated artichoke heart antipasti
in oil, drained Small handful pitted black olives Pinch of fresh or dried oregano leaves Fresh free - range egg A few basil leaves 2 slices Parma ham, torn