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Polenta, classic or newfangledMontreal GazetteInexpensive, easy to prepare and versatile, this simple porridge of ground cornmeal makes a terrific base for roasted meats, sauces, cheese or vegetable toppings. The key ingredient in making polenta is the cereal with which it is made – yellow ...

Summer Camp 2012: Cornmeal Comes HomeHeadstashPlaying three days in 2012 (including their traditional headlining slot at the Thursday pre-party, an all-acoustic set and a 2:30 am late-night jam), Cornmeal treats Summer Camp like their own home festival. Devoid of ego, the quintet is keeping ...Summer Camp Music Festival - PreviewRocky Mountain Collegian (blog)all 2 news articles »

Garden Doctors: Corn meal gluten works to suppress weeds without chemicalsSanta Rosa Press DemocratBy GWEN KILCHHERR Jack Teague writes: I have been interested in trying an organic method of controlling weeds in the turf and garden. A friend recommended corn gluten as a possibility. Thanks for any information you can offer.

Weekend Entertaining: Cornmeal crust adds great texture to pizzasMemphis Commercial AppealBy Shelley Baltz After a recent trip to St. Louis, I have fallen in love with cornmeal pizza crust. I'm not sure if it's a Missouri thing or not, but a restaurant named Pi (restaurantpi.com) served it, and I haven't forgotten it.

Nowak: Freshly ground from farmers market a treatLeavenworth TimesI have been told that freshly ground corn meal or corn flour tastes way better than store bought stuff, especially if you are making tortillas or corn bread. Presently, according to the vendors, they are buying their grain from a supplier in Montana.