Monday, June 4, 2012

Polenta in my Kitchen...

My husband and I do like polenta

we grow our own corn from heirloom seeds to ensure non-gmo and organic food

we grow enough to feed our chickens with and have plenty for our own cornmeal


once the corn is plenty dry...
the kernels are easy to shuck off the cob

we used to take the corn to a local man who ran the corn through his grinder...
but, we learned that it is best to keep the kernels on the cob...
as they keep their protein better

in the future...
we will keep the corn on the cob and hung up...
and grind what we need at the time we are ready to use it
we are looking for a good table top grain mill to do our own corn grinding

when I feed it to the chickens...
I just shuck the kernels off a cob as they gather around me for their daily portion of corn


today, I made one of our favorite corn dishes...
polenta

from 2 cups of ground corn meal...
I make about 6 cups of polenta

in a pot, put in 4 cups of water and bring to slow simmer
in a bowl, stir in 2 cups of cornmeal into 2 cups of coconut milk
slowly pour into the simmering water, stirring to avoid lumps
cook over a low heat for about 20 minutes, stirring often
turn off heat
add 6 TBsp of butter
1 tsp of sea salt, or to taste
1/2 tsp of pepper
1/4 tsp of ground nutmeg
2 cloves of minced garlic
pour into greased pans and let cool
the polenta will thicken as it cools

once it has thickened, you can slice it up and fry it or eat it anyway you want

corn is a great blessing from God


Thou visitest the earth, and waterest it:
Thou greatly enrichest it with the river of God, which is full of water:
Thou preparest them corn,
when Thou hast so provided for it.
Psalm 65:9

May your day, or night be filled with God's grace.

8 comments :

  1. Thank you for telling how you process corn for polenta. I love polenta and had never really thought about how it is made. Just thought it came from a box. Ha ha. Yours has a richer color and I'm sure a richer taste than the boxed kind. One of my favorite ways to eat it is to cut it in rounds or squares, dip in beaten egg, roll in Parmesan cheese then fry it in olive oil until crusty brown. You probably have lots of ways to use polenta that I have never heard of. Hope all the animals at Pilgram's Farm are well and happy. I'm sure they are well fed from all the goodies on the farm. --------------Shannon

    ReplyDelete
  2. Thank you for sharing this! I love seeing how you process/preserve your food.

    ReplyDelete
  3. We love polenta too! I make a roasted garlic polenta for my family. It's a nice treat! Your corn is beautiful, I love how you tied it up, looks so nice! And once again, you've taught us something useful about better nutrition, thank you!

    ReplyDelete
  4. Wow!?! I love reading about the goodness around the cottage there. Never heard of polenta. I just came back from a visit with family and for the first time my aunt had some corn growing in the back yard.
    Bless you dear friend!

    ReplyDelete
  5. Thanks for the recipe! I have eaten and enjoyed polenta a few times, but never knew how to make it from scratch.

    For grinding, I bought a Wonder Junior Deluxe hand crank mill. I have yet to try corn in it, but it does wheat berries just fine.

    ReplyDelete
  6. Beautiful corn, and the polenta looks delicious!

    ReplyDelete
  7. Oh you DID post a recipe! Thanks! Looks delicious...

    ReplyDelete