Take a quantity of whole kernel corn (eg. 5lbs) and grind it coarsely in a corn mill. Next, put the corn through a sieve to separate course grit from fine grit.
Refrigerate or freeze the unused ground corn.
For the purposes of Corn Cous Cous, it is the coarse grit which you will need.
Take:
2 cups of coarse corn grit
and wash it 4 or 5 times with fresh water to remove all the starch.
Next put the washed grit in a pyrex bowl and add the following:
2 cups of water
salt and pepper to taste
Place the bowl on a steaming rack within a pot with a fitted lid. Add 4 cups of water to the base of the pot and steam corn cous cous for 1 hour.
Once this is cooked, you can use as you would cous cous.
