This is pretty exciting, just on the grounds of my being a mostly local eater: Local cornmeal from Full Belly Farm. Because there isn't a lot of corn processed into second-generation products in my area.
Fresh corn, I can get.
But local cornmeal earned a squeal of delight.
Turns out it's even more exciting, on the grounds of It Tastes Good. Much more complex and sweeter than any stone-ground polenta I've ever tasted. It tastes not so much like "corn," but "lots of corn." Fresh, summery corn, dried and ground up.
Cooked into a polenta-like consistency and then refrigerated, it doesn't seem to set up so well. You won't be able to cut it into fancy shapes; it's a little wet.
And there is a tiny flaw in the farm's production of cornmeal. They seem not to have figured out how to filter the kernel skin from the meal. So when you cook it up you'll find little glassy shards in the mix. I may take the trouble of sieving it out myself.
But the flavor is definitely worth the dental pain.
UPDATE: I want to be fair to the farmers. I just examined a bag of cornmeal we bought more recently, and it appears to be more finely ground. It's a shame to lose that great, gritty texture, but perhaps the kernel skins are more pulverized. I'll cook some up and let you know.