I'm continuing with the theme of 'corn' this week. This time, I'm starting with a 50/50 mix of Heartland Mill's organic blue and yellow corn. It took me a little time to get the mill dialed in for the coarseness I was after -- and I ended up sifting out roughly 50% of the meal, leaving me with true grits (and a bunch of corn flour for my next loaf of bread).
I had a cup or so of a mixture of onion, hot peppers and garlic left over from making tacos the other night, so I used it as the base for the polenta along with chicken stock and (at the very end) butter and shredded cheddar cheese. After 45 minutes in the oven (stirring every 10 minutes), I had a nice creamy polenta that I served with marinara sauce and sour cream. The rest of the polenta was poured into a baking tray and put in the fridge. I'll grill it up over the next few days as a side dish.
I broke out the metal 'stones' for my Retsel and made cornbread tonight. The corn was organic blue corn from Heartland Mill. The wheat flour in the recipe was a mixture of hard red and hard white wheat from Pleasant Hill. These, plus some butter and jam, were all we needed for dinner tonight.