I've been going through a stage in my cooking... cooking with whole grain. Or better yet, cooking with whole grain I've never tried cooking with before. Like I've mentioned in my older posts, I live so close to Bob's Red Mill that the employees know who I am when I visit (heck, they even notice that someday I come "earlier in the day than usual"). I love it there!
Their bulk section is pretty awesome but I would always get my "usuals" - some granola, my favorite Peppy Kernels hot cereal, and 5 lbs bags of flour. I always told myself that I really need to try some of the other stuff but I never really got around to doing that. Until now...
Since I have way too much free time on my hands these days, a dire need of ideas for this blog, and more than a few whole grain cookbooks.. there's never been a better time to jump head first into the wonderfully healthy world of whole grain.
By far, my favorite cookbook on the topic is Whole Grains Every Day, Every Way by Lorna Sass which tells you pretty much anything and everything you've ever wanted to know about whole grains. Though I said it's my favorite, I barely used it in the past. So, I've picked out a couple of recipes using grains I've never cooked with before and off I went to Bob's.
Well, I know cornmeal might not be the most unusual (in fact it really isn't) ingredient, it's just I haven't used it much in my kitchen (beside a few cornbreads that I have under my belt). It turned out to be quite the success with my husband. Nothing really mind-blowing, just a comforting home-y meal that definitely made my "will make it again" list.

Corn Polenta with Sausage & Peppers
Source: Whole Grains Every Day, Every Way by Lorna Sass
2 cups coarse yellow cornmeal, preferably stone-ground
1 1/2 tsp salt
1 TBSP olive oil
1 large onion, halved and thinly sliced
2 garlic cloves, minced
1/2 lb Italian sausage, hot or mild (bulk; out of casings)
4 large red bell peppers, chored and cut into 1/2" strips
1 (15 oz) can of diced tomatoes
1/4 tsp crushed red pepper flakes (optional: use if sausage isn't very spicy)
1/3 cup (tightly packed) chopped fresh basil leaves
1 TBSP chopped fresh mint
1 to 3 tsp balsamic vinegar
Salt & pepper to taste
Grated Parmesan to garnish
To prepare the sausage & peppers: Heat oil in a large, deep skillet. Add the onion and cook over medium heat, stirring occasionally until lightly browned, 10 to 15 minutes. Add the garlic and if using, pepper flakes, and cook for another minute.
Add the sausage, break it up and cook until browned. Toss in the peppers and tomatoes. Bring to a boil. Lower down the heat, cover, and simmer until peppers are collapsed and tender, about 20 more minutes.
While the sausage mixture is simmering, prepare the polenta: In a bowl, blend the cornmeal with 3 cups of cold water. In a heavy-bottom 3-quart pot, bring 2 cups of water and the salt to a rolling boil. Lower the heat and gradually stir in the polenta mixture. Bring back to a boil.
Cook uncovered, adjusting the heat so that the polenta simmers, with big bubbles puffing up here and there on the surface. As the mixture thickens, use a large spoon to stir every few minutes, especially scraping the bottom. The polenta will be done when it becomes thick and creamy, and the cornmeal is soft with no hint of grittiness, 15 to 20 minutes. Stir in a bit more boiling water if the polenta becomes very thick before the cornmeal tastes cooked.
To serve: Stir in the basil & mint. Season to taste with vinegar, slat, and pepper. Spoon the polenta onto individual plates and top with the pepper mixture. Garnish with parmesan cheese. Enjoy!
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