Refrigerate stoneground polenta in a resealable airtight container for approximately two months. Stoneground polenta contains oil from the germ of the corn and will spoil if left unrefrigerated. Place unopened and uncooked leftover fine-ground polenta in a cool, dry area away from moisture for up to two years.
2 Answers. Yes, it can go bad. It’s pretty much the same as the way flour can go bad: the fats can go rancid. Grains are mostly starch, but they contain enough fat for rancidity to be a noticeable problem.
Likewise, can old cornmeal make you sick? If it smells rancid or sour, it’s past its prime, and you should discard it. Another thing to remember is that black and grey specs in whole-grain cornmeal are normal. Those flecks can be attributed to the germ of the corn. Other than that, you should use the guidelines for degerminated corn.
Herein, does unopened cornmeal go bad?
There is a “best if used by” date rather than an expiration date. This means there is an opportunity to extend the shelf life of cornmeal; if it’s stored under good conditions, cornmeal will keep for about one year.
What happens if you eat rancid cornmeal?
Like for instance, the cornmeal will lose some of the natural corn flavor as well as the natural oil in it that acts as the natural preservative which turns rancid and could lead to an off flavor of the cornmeal. Aside from that, once properly stored in airtight containers, cornmeal might hold the color and texture.
What do you serve polenta with?
Serve polenta in place of potatoes or rice with lunch or dinner. Top polenta with favorite baked-potato toppings. Make polenta with goat or feta cheese, sundried tomatoes and fresh basil. Serve Mediterranean Polenta Rounds or Truffled Roasted Mushrooms on Garlic Polenta as appetizers for your next party.
What is Degerminated corn meal?
(a) Degerminated white corn meal, degermed white corn meal, is the food prepared by grinding cleaned white corn and removing bran and germ so that: (1) On a moisture-free basis, its crude fiber content is less than 1.2 percent and its fat content is less than 2.25 percent; and.
Does flour go rancid?
Flour has a long shelf life but generally goes bad after 3–8 months. White flour may last longest due to its lower fat content, while whole-wheat and gluten-free varieties spoil sooner. You can extend flour’s shelf life by sealing it properly or refrigerating or freezing it.
What is cornmeal used for?
In the United States, very finely ground cornmeal is referred to as corn flour. When fine cornmeal is made from maize that has been soaked in an alkaline solution, e.g., limewater (a process known as nixtamalization), it is called masa flour, which is used for making arepas, tamales and tortillas.
Why is my polenta bitter?
As with most ingredients, the better the cornmeal, the better the polenta. You must allow the cornmeal to swell and become fully cooked. That way, you emphasize the sweet corn flavor; uncooked cornmeal has an unpleasant bitter taste.