Polenta
Author: The Homesteading Hippy
Recipe type: sides
Cuisine: Italian
- 2 tsp oil of choice (I used tallow)
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup cornmeal, freshly ground
- 4 T. butter
- ½ cup shredded Parmesan cheese
- salt and pepper to taste
- Begin by milling your dried corn in the wondermill, set on "coarse".
- In a cast iron skillet, heat up your oil
- Add the diced onion and garlic to the pan, add salt and pepper to taste and saute for 3 minutes.
- Pour the broth in with the vegetables and bring to a boil.
- Add the cornmeal in ¼ cup increments, whisking the entire time to avoid lumps.
- Bake in a preheated 350° oven for 30 minutes, stirring every 10.
- Remove from oven, and stir in butter and cheese.
- You can serve like this (shown in the picture) or you can chill for several hours, cut into squares and fry or grill.
Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/polenta-with-your-wondermill/
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