Sorry, no pictures.
We made up for Saturday's fast food with real food on Sunday. For dinner, I plopped a chuck roast in a casserole with a bit of oil, herbs and spices and a bag of frozen pearl onions. It went into the oven (225F) before noon for dinner at 5.
I waited until 3 to think about polenta. We have a pound of Indiana corn meal ground at the Metamora Grist Mill. The first recipe I found was easy, 1c corn meal, 4c water, 1c cream cheese stirred in after the corn gelatinizes. Straight forward and I didn't need to buy anything. Plus it used up a package of cream cheese from the house stash. But halfway in, it was just corn, so it got salt, pepper and garlic. In the end it was pretty good, but bland-ish. I picked up some grocery store broth for the next time.
So we don't know much about the corn, but it was ground as part of a demonstration of what takes to make flour and meal. I appreciated it whether or not anyone else did.
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