Polenta from Home-grown Corn

7 Nov

(from July when fresh beans were in season) Once you have jars of colorful flint corn on the counter, you look for things to do with them… what about fresh red-and-blue polenta, with slow-cooked dragon tongue beans and boiled fresh shelling beans (both also from the garden), a fried egg, and a fresh corn and tomato salad?

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Even if my favorite use of dry corn has been cornmeal pancakes, soft polenta is a nice part of a low-effort but several-hour dinner, and something I make a few times a year.

I started with 3/4 cup of dry kernels and ground them into a medium-fine cornmeal (about 1 cup). I boiled 4 cups of water with a little salt, whisked in the cornmeal, brought it briefly to a boil, then reduced it to a low simmer (adding water once when it seemed to be drying out). About an hour later, it was ready to eat, and I melted in a pat of butter.

The dragon tongue beans fresh from our garden are honestly nice just blanched and very briefly sauteed in oil with a torpedo onion or shallot, even if this time I took the more time-consuming slow-cooked vegetable approach.

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